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, asparagus, garlic, basil, lemon
MARINATED TOMATOES 14 basil pesto, almonds, poppyseed vinaigrette
CRISPY ZUCCHINI 13 caciò e pepe
POLLO FRITTO 16 crispy semolina crusted chicken, calabrian honey, whole grain mustard aioli
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 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
our house baked bread served with roasted garlic-herb butter
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 cauliflower, shallot, fennel pollen
GRAMIGNA 29 pork sausage ragu, scallion, black pepper, egg yolk
TAGLIATELLE 29 traditional bolognese ragu
PAPPARDELLE 29 prosecco-braised lamb, pea, mint, pecorino
CASARECCE 31 shrimp, arugula pesto, toasted almond, lemon
TORTELLI 31 ossobuco filled ravioli, saffron butter, gremolata, barolo sugo
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
SCALLOPS 39 pan-seared diver’s scallops, couscous, roasted corn, soppressata, salsa verde
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*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
