Dinner Menu

Fall/Winter

Dinner Menu

  • Assaggi

  • Crostini

    • 9

    chicken liver mousse, moliterno al tartufo, cured foie gras, pickled mustard seed

  • Roasted Olives

    • 9

    peperonata, garlic confit, preserved lemon, fresh oregano

  • Lamb Meatballs

    • 9

    beet agrodolce, celery root

  • Prosciutto Dates

    • 9

    sage, almond gorgonzola, pomegranate molasses

  • Truffle Fries

    • 9

    parmigiano, chive, black garlic aioli

  • Cavolfiori Fritti

    • 9

    capers, raisins, lemon gremolata, pecorino, colatura, fresno crsip

  • Anti Pasti

  • Salumeria Board

    • 19

    finocchiona, prosciutto di parma, moliterno al tartufo, parmeggiano reggiano, prime sale "sheeps milk" sicily, house accoutrements

  • Mussels

    • 15

    lemongrass, fennel pollen, vermouth bianco, aromatics

  • Grilled Cyprus Octopus

    • 16

    preserved lemon, evoo, mint

  • Eggplant Napoleon

    • 10

    roasted marzano tomatoes, smoked mozzarella, garlic confit, arugula pesto

  • Ripiene Artichoke Hearts

    • 12

    shrimp, cannellini beans, spinach, sun dried tomatoes, lemon pesto

  • Black Truffle Fontina

    • 10

    house cured foie gras, croutons

  • Grilled Calamari ‘Carpaccio’

    • 16

    preserved caponata, pomegranate pearls

  • Insalate

  • Arugula

    • 9

    preserved blood orange, fennel, pistachio, honey, citrus, evoo

  • House Beets

    • 9

    burrata, mint, arugula pesto

  • Romaine

    • 10

    preserved lemon, anchovy vin, crouton, parmigiano-reggiano, farm egg

  • House Tricolore

    • 7

    radicchio, fennel, arugula, evoo, aged balsamic

  • Pasta

  • Pappardelle

    • 24

    wild shrimp, calabrian peppers, italian cherry tomatoes, basil, evoo

  • Linguini

    • 27

    cape littlenecks, vino bianco, lemon, garlic, chili, parsley leaf

  • Veal Bolognese

    • 21

    house pappardelle

  • Skillet Rigatoni ‘Alfredo’

    • 24

    black truffle, fontina, ricotta, gratin, sage, grilled balsamic mushroom, pine nuts

  • Ricotta Gnocchi

    • 23

    dop datterini, basil, evoo, burrata, reggiano

  • Rapini

    • 21

    house sausage, broccoli rabe, pecorino, imported cavatelli

  • Chitarra

    • 21

    pancetta, pecorino, peas, cracked pepper, sous vide farm egg

  • Entrée

  • Pan Roasted Veal ‘Filetto’

    • 36

    pancetta, taleggio white corn polenta, grilled asparagus, port fig reduction

  • Dry-Aged Angus Rib Eye

    • 39

    grilled, winter root vegetables, roasted fingerling potatoes

  • Salt-Brick Chicken

    • 27

    bell & evans, local milled white corn polenta, baby carrots, porcini pan jus

  • Cioppino

    • 34

    tomato saffron broth, wild shrimp, mussels, littleneck clams, squid, haddock

  • Atlantic Haddock

    • 32

    umbrian lentils, celery root, salsa verde

  • Pan Roasted Branzino

    • 36

    ceci bean confit, fregola, capers, currants, pine nuts, pickled fennel, balsamic caviar

  • Porcini Risotto

    • 24

    sardinian moliterno al tartufo, roasted chestnuts, sage, toasted pine nuts

  • Veal and Ricotta Meatball

    • 24

    dop marzano tomatoes, peperonata, pasta rustica

  • Pizzeria

  • Margherita

    • 17

    marzano tomatoes, garlic, basil, mozzarella di buffala, evoo

  • Grilled Eggplant

    • 18

    olive tapenade, red onion, feta, fontina, garnished with mixed greens & balsamic

  • Salumeria Pie

    • 18

    prosciutto, finocchiona, salami calabrese, peperonata, fresh mozzarella, basil

  • Quattro Formaggi

    • 18

    garlic confit, ricotta, smoked mozzarella, fontina, pecorino, black truffle

  • Gorgonzola

    • 18

    fig jam, gorgonzola, prosciutto, arugula

  • Consumption of raw or undercooked potentially hazardous foods may result in foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.