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5 tiramisu

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  • DINNER
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DINNER

CICCHETTI

small bites

 

PARMIGIANO GELATO 13
aged balsamico, crostini

PROSCIUTTO DI PARMA 18
aged 18 months, red onion jam, crostini

PECORINO POTATOES 13
rosemary, lemon

CAULIFLOWER 14
calabrian chilli aioli, lemon

GNUDI 16
ricotta dumplings, ricotta dumplings, asparagus, garlic, basil, balsamico

CRISPY ZUCCHINI 13
caciò e pepe

MARINATED TOMATOES
basil pesto, almonds, poppyseed vinaigrette

POLLO FRITTO
crispy semolina crusted chicken, calabrian honey, whole grain mustard aioli

……………………

BATTILARDO BOARDS

THE MODENA 24
prosciutto, taleggio, mortadella, onion jam, crostini

THE PARMA 33
prosciutto, taleggio, mortadella, soppressata, parmigiano gelato, onion jam, crostini

…………………………………………

APPETIZERS

INSALATA ROMANA 17
anchovy parmigiano dressing, toasted breadcrumb

MISTICANZA 17
mixed greens, apple, truffle vinaigrette, hazelnut, pecorino

BURRATA 22
+ 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

……………………

ROSEMARY & SEA SALT FOCACCIA 12

our house baked bread served with roasted garlic-herb butter

…………………………………………

PASTA

made in-house daily

 

… 3-COURSE PASTA TASTING …

chef’s selection of 4 small pastas, served in 2 courses, plus your choice of dessert
55 per person

*available Tuesdays, Wednesdays, Thursdays, & Sundays from 5:00pm – close

 

RIGATONI 28
wild mushroom ragu, rosemary, parmigiano

CAPPELLETTI 33
truffle ricotta ravioli, prosciutto

SPAGHETTI 23
+ BURRATA 12
+ MEATBALLS 10
san marzano tomato, basil, parmigiano reggiano

PAGLIA E FIENO 29
hay & straw pasta, brown butter roasted cauliflowershallot, fennel pollen

GRAMIGNA 29
pork sausage ragu, scallion, black pepper, egg yolk

TAGLIATELLE 29
traditional bolognese ragu

PAPPARDELLE 29
prosecco braised lamb, peas, mint, pecorino

BUCATINI 31
shrimp, arugula pesto, toasted almond

TORTELLI 31
ossobuco filled ravioli, saffron butter, gremolata, barolo sugo

…………………………………………

ENTRÉES

CHICKEN CACCIATORE 35
roasted half chicken, marble potatoes, olive, rosemary, lemon

SALMONE 31
crispy skin salmon, beluga lentil, shaved fennel salad, citrus vinaigrette

BRACIOLA 36
new hampshire bone-in pork chop, pepperonata, spring onion jam

TAGLIATA 38
grilled hanger steak, salsa rossa, spring vegetable ragu, gremolata

BRANZINO 45
grilled mediterranean seabass, charred broccoli, bagna cauda

 

.

*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

gnudi - ricotta dumplings, brown butter, sage, amaretti, balsamico
DINNER
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301 Water Street Southeast, Suite 109

Washington, DC 20003

202.484.0660

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