Menus

— BATTILARDO —

CHOICE OF 1 · 14 || CHOICE OF 2 · 24 || CHOICE OF 3 · 38

SALUMI

Prosciutto di Parma
Mortadella
Piccante
Finocchiona

FORMAGGI

Blue di Capra goat, blue
Parmigiano Reggiano cow, hard
Roccolo Valtaleggio cow, semi-hard
Quartirolo cow, semi-soft
Squacquerone cow, soft

ALTRO

Gelato di Parmigiano
crema, nutmeg
Trota Affumicata
smoked trout, crème fraîche, castelvetrano olive, chive
Fegatini
chicken and duck liver mousse, vin santo wine

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— ANTIPASTI —

INSALATA MISTA 19
mixed lettuces, endive, market vegetables, shallot red wine vinaigrette, robiolina crostini

INSALATA ROMANA 21
romaine, radicchio, anchovy vinaigrette, parmigiano, mollica

CARCIOFI 18
crispy artichokes, calabrian chili aïoli

BURRATA 24
basil pesto, tomato marmellata, crostini

POLIPO 25
charred octopus, potatoes, ‘nduja, romesco, castelvetrano olives

TORTELLINI EN BRODO 21
pork shoulder ravioli, parmigiano bone broth

CALAMARI FRITTI 24
pomodoro, calabrian chili

POLPETTINE 22
prosciutto & mortadella meatballs, pomodoro, ricotta

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— OYSTERS* —

HALF DOZEN 21 || DOZEN 39
choice of east and west coast
served with calabrian chili cocktail sauce & barolo mignonette

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— PASTA —

SPAGHETTI 24
pomodoro, basil, parmigiano
add meatballs +12 • add burrata +10

GNOCCHI 27
kale pesto, tomato, ricotta salata

TORCIA NERA 31
squid ink pasta, seppia & shrimp ragù

GARGANELLI 32
prosciutto, english peas, truffle crema

CAPPELLETTI 34
truffled ricotta ravioli, prosciutto

CARBONARA 29
tagliatelle, bacon, poached egg

GRAMIGNA 29
macaroni, sweet pork sausage, tomato, cream

TAGLIATELLE 29
bolognese, parmigiano

FUSILLI 32
neopolitan pork shoulder ragù, robiolina

low gluten pasta available on request

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— PIETANZE —

BRANZINO 41
mediterranean sea bass, eggplant caponata

POLLO AL FORNO 36
brick oven roasted chicken, spaetzle, cremini mushrooms, eggplant

PORCHETTA 33
rosemary roasted potatoes, salsa verde, rosemary sugo

ANATRA* 37
long island duck breast, leek crema, plum, almond, mustard frills

PETRONIANA 42
crispy veal cutlet, prosciutto cotto, spinach, parmigiano, truffle crema

BISTECCA* 56
12 oz, 30 day dry-aged NY strip, mushrooms, shallots, crispy potatoes

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— CONTORNI 14 —

SPINACI sautéed spinach, chili
PATATE roasted fingerling potatoes, parmigiano
CAVOLETTI brussels sprouts, pancetta, calabrian chili honey
BROCCOLI DI RAPE E SALSICCIA cherry peppers, garlic, sausage

EXECUTIVE CHEF Thomas Levandoski
CHEF DI CUCINA Gerardo Fernandez