Menus

— BATTILARDO —

CHOICE OF 1 • 14 || CHOICE OF 2 • 22 || CHOICE OF 3 • 31

SALUMI

Prosciutto di Parma
Mortadella con Pistacchio
Sopressata
Speck

FORMAGGI

Alp Blossom cow, hard
Pecorino al Tartufo sheep, firm
Robiola cow & sheep, soft
Parmigiano Reggiano cow, hard

ALTRO

Gelato di Parmigiano crema, nutmeg
Crema di Ricotta olive oil, black pepper
Trota Affumicata smoked trout, crème fraîche, castelvetrano olive, chive

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— ANTIPASTI —

INSALATA ROMANA 18
romaine lettuce, anchovy vinaigrette, parmigiano, mollica

MISTICANZA 16
fall greens, apple, hazelnuts, truffle vinaigrette, pecorino

CAVOLFIORE 16
crispy cauliflower, calabrian chili aïoli, chive

BURRATA 22
heirloom tomato, balsamic, pistachio pesto, arugula
add prosciutto +8

POLIPO 23
grilled octopus, chickpeas, pickled peppers, celery, tonnato, calabrian chili vinaigrette

CALAMARI FRITTI 22
seasonal vegetable, pomodoro, garlic aïoli

POLPETTINE 19
prosciutto & mortadella meatball, pistachio, pomodoro, ricotta

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— PASTA —

SPAGHETTI 22
pomodoro, basil
add burrata +12 • add meatballs +10

PAGLIA E FIENO 28
hay and straw pasta, brown butter roasted cauliflower, brussels sprouts, shallots, fennel pollen

RIGATONI 27
wild mushroom ragu, rosemary, parmigiano

BUCATINI 28
shrimp, arugula pesto, cherry tomatoes, toasted almonds, lemon

PAPPARDELLE 28
lambrusco braised chicken ragu, sage

CAPPELLETTI 32
truffled ricotta ravioli, prosciutto

TAGLIATELLE 29
bolognese, parmigiano

TORTELLI 29
osso bucco filled ravioli, saffron butter, barolo sugo, gremolata

GRAMIGNA 28
sausage ragu, scallion, black pepper, parmigiano

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— PIETANZE —

POLENTA AL FORNO 28
wild mushroom ragu, taleggio, rosemary

BRANZINO 45
grilled mediterranean sea bass, chickpea, broccoli, taggiasca olive, bagna cauda

SALMONE 29
pan-roasted salmon, beluga lentils, shaved fennel salad, toasted fennel & citrus vinaigrette

CHICKEN CACCIATORE 32
marble potatoes, olives, calabrian chili, rosemary, lemon

ANATRA* 38
seared duck breast, farro, zucchini, squash, golden raisin, duck sugo

STRACOTTO 37
sangiovese braised short rib, caramelized onion purée, honey-roasted carrots, horseradish

MORINI BURGER* 24
dry-aged beef, scamorza, shaved fennel, red onion, fresno chili, chili aïoli, crispy potato
add house-cured pancetta +4

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— CONTORNI 13 —

PATATE FRITTE
crispy marble potato, parmigiano, parsley

ASPARAGI
grilled asparagus, mint, citrus

FAGIOLI VERDI
green bean, garlic, shallot butter, parsley

CORPORATE CHEF Bill Dorrler — EXECUTIVE CHEF Kris Jimenez

*Consuming raw or under cooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have a medical condition