available Monday – Sunday from 2:30pm-4pm
CHOICE OF 1 • 14 | CHOICE OF 2 • 22 | CHOICE OF 3 • 31
Prosciutto di Parma Mortadella con Pistacchio Sopressata Speck
Alp Blossom cow, hard Pecorino al Tartufo sheep, firm Robiola cow & sheep, soft Parmigiano Reggiano cow, hard
Gelato di Parmigiano crema, nutmeg Crema di Ricotta olive oil, black pepper Trota Affumicata smoked trout, crème fraîche, castelvetrano olive, chive
INSALATA ROMANA 17 romaine lettuce, anchovy vinaigrette, parmigiano, mollica
MISTICANZA 16 fall greens, apple, hazelnuts, truffle vinaigrette, pecorino
BURRATA 21 shaved apple, hazelnut, crostini add prosciutto +7
POLPETTINE 18 prosciutto & mortadella meatball, pistachio, pomodoro, ricotta
SPAGHETTI 22 pomodoro, basil add burrata +12 • add meatball +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 29 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
GRAMIGNA 28 sausage ragu, scallion, black pepper, parmigiano
MORINI BURGER* 24 dry-aged beef burger, scamorza, shaved fennel, red onion, fresno chili, chili aïoli, crispy potato add house-cured pancetta +4
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
