FALL DINNER MENU

SALADS                                                 morso/tutto

BIETE: roasted beets, frisee, arugula, walnuts, goat cheese fritter and yogurt dressing /16

CAESAR: romaine, anchovies, croutons and parmesan cheese, made a la minute /16

lacinato: baby kale, radicchio trevisano, red grape tomatoes, pecans and asiago cheese /16

CARCIOFI CRUDI: raw artichokes, arugula and parmesan shavings /18

Carciofi alla giudea: Roman-Jewish style artichokes, fennel salad and fresh mint /18

Cavoletti: crispy brussels sprouts, fresh fennel, arugula and crumbled feta cheese/18

Morso salad: radicchio, endive, arugula, cherry tomatoes, red onions and avocado /18

HOT APPETIZERS                               morso/tutto

POLPO ALLA GRIGLIA: grilled octopus, arugula, roasted cherry tomatoes & red onions 22/29

CALAMARI AL FORNO: fresh squid, breaded, spiced, baked & topped with cherry tomatoes/20

VONGOLE OREGANATE: breaded clams baked in a half shell with arugula (8 per serving) /20

PASTA                                                  morso/tutto

(House-made & Imported Artisanal pasta )

SPAGHETTI RUSTICA: with caramelized onions, tomato sauce and parmesan cheese 18/24

RAVIOLI DI SPINACI: filled with spinach & ricotta and a white veal ragu 19/25

FUSILLONI AMATRICIANA: with pancetta, onions, tomatoes and pecorino cheese 19/25

MEZZI RIGATONI: with eggplant, plum tomatoes and Sicilian ricotta salata18/24

BUCATINI CACIO E PEPE: with pecorino cheese and black pepper sauce19/25

RIGATONI BUTTERA, with hot & sweet sausage, peas and touch of cream18/24

Fettuccine Bolognese: with traditional bolognese sauce 19/25

SPAGHETTI VONGOLE: with fresh clams, julienned zucchini and garlic20/26

CHICKEN-DUCK-PORK                      morso/tutto

POLLO MARTINI: parmesan encrusted chicken breast, lemon-white wine sauce, baby carrots & string beans/29

LOMBATA: double cut Berkshire pork chop served with Tuscan fries and salsa verde/32

ANATRA: vertically roasted L.I. duck (half portion) with roasted pears & braised kale /32

BEEF & VEAL                                       morso/tutto

VEAL SCALOPPINE SALTIMBOCCA: with prosciutto, fontina cheese, sautéed spinach, roasted potatoes 20/30

VITELLA PARMIGIANA: veal parmesan with sautéed broccoli rabe /32

OSSO BUCO:, braised veal shank, vegetable mirepoix, gremolata and saffron risottoP.A.

TAGLIATA: sliced 21 day dry-aged Black Angus sirloin steak, served with Tuscan fries & arugula /34

COSTATA DI MANZO: grilled 32oz rib eye, bone in, fingerling potatoes and spinach (serves 2) P.A.

 FISH                                                      morso/tutto

SOGLIOLA: fresh sole, capers, white wine & butter sauce with zucchini, eggplant & mint fricassee 22/32

Sardine alla griglia: grilled sardines, fennel, raisins, roasted cherry tomatoes, pinoli nuts and dill 16/24

SALMONE: pan roasted Faroe Island Salmon, sautéed spinach, pink peppercorn and mustard sauce /30

BRANZINO: seared Mediterranean sea bass skin on, with zucchini “coulis”, roasted shrimp and oyster mushrooms /36

PESCATO DEL GIORNO catch of the DayP.A.

CONTORNI, SIDE ORDERS                             13

(**Sautéed in Garlic & Olive Oil )

**TUSCAN FRIES, **BROCCOLI RABE, **SPINACH, **STRING BEANS

DAILY SPECIALS                                morso/tutto

MONDAY: SPAGHETTI & MEATBALLS 20/26

TUESDAY: DOVER SOLE MUGNAIA: Dover sole, white wine butter sauce, fingerling potatoes, sautéed string beansP.A

WEDNESDAY: POLLO SCARPARIELLO: chicken (dark meat only) sautéed with hot cherry peppers, sausage, roasted potatoes and sautéed broccoli rabe/33

THURSDAY: WHOLE ROASTED CHICKEN served with oven roasted potatoes & sautéed broccoli rabe /52

FRIDAY: LOBSTER FRA DIAVOLA with spaghetti in a spicy tomato sauce and garlic P.A.

SATURDAY: LASAGNA DI BOLOGNESE 20/26

SUNDAY: VEAL MILANESE with arugula, cherry tomatoes, black olives, red onions & cucumber/34