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

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

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

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— PASTA —

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 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

GRAMIGNA 28
sausage ragu, scallion, black pepper, parmigiano

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MORINI BURGER* 24
dry-aged beef burger, 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 vinaigrette, parmigiano

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