PARMIGIANO GELATO 13 aged balsamico, crostini
PROSCIUTTO DI PARMA 18 aged 18 months, red onion jam, crostini
PECORINO POTATOES 12 rosemary, lemon
CAULIFLOWER 13 calabrian chilli aioli, lemon
GNUDI 15 ricotta dumplings, brown butter, sage, amaretti, balsamico
BRUSSELS SPROUTS 13 pistachio pesto, orange
CRISPY ZUCCHINI 12 caciò e pepe
ROASTED BEETS 12 poppyseed vinaigrette, honey, almond, mint
PRAWNS SALTIMBOCCA 14 smoked prosciutto, sage, spicy honey, lemon
THE MODENA 24 prosciutto, taleggio, mortadella, onion jam, crostini
THE PARMA 33 prosciutto, taleggio, mortadella, soppressata, parmigiano gelato, onion jam, crostini
INSALATA ROMANA 17 anchovy parmigiano dressing, toasted breadcrumb
MISTICANZA 16 fall greens, apple, truffle vinaigrette, hazelnut, pecorino
BURRATA 21 + PROSCIUTTO 7 shaved apple, hazelnut, crostini
POLPO ALLA PIASTRA 22 seared spanish octopus, chickpea, pickled peppers, tonnato
POLPETTINE 18 prosciutto & mortadella meatballs, pistachio, pomodoro, whipped ricotta
CALAMARI FRITTI 22 crispy rhode island calamari, roasted garlic aioli, spicy pomodoro
our house baked bread served with roasted garlic-herb butter
RIGATONI 27 wild mushroom ragu, rosemary, parmigiano
CAPPELLETTI 32 truffle ricotta ravioli, prosciutto
SPAGHETTI 22 + BURRATA 12 + MEATBALLS 10 san marzano tomato, basil, parmigiano reggiano
PAGLIA E FIENO 28 hay & straw pasta, brown butter roasted cauliflowershallot, fennel pollen
GRAMIGNA 28 pork sausage ragu, scallion, black pepper, egg yolk
TAGLIATELLE 29 traditional bolognese ragu
PAPPARDELLE 28 lambrusco braised chicken ragu, sage
BUCATINI 29 shrimp, arugula pesto, toasted almond
TORTELLI 31 ossobuco filled ravioli, saffron butter, gremolata, barolo sugo
CHICKEN CACCIATORE 32 roasted half chicken, marble potatoes, olive, rosemary, lemon
SALMONE 29 crispy skin salmon, beluga lentil, shaved fennel salad, citrus vinaigrette
ANATRA 38 pan roasted duck breast, creamy polenta, apple mostarda, sugo
STRACOTTO 38 sangiovese braised short rib, caramelized onion purée, honey roasted carrot
BAKED POLENTA 28 wild mushroom ragu, taleggio
BRANZINO 45 grilled mediterranean seabass, charred broccoli, bagna cauda
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
