FALL-WINTER DINNER MENU 8-31-2017

SALADS                                         ____        morso/tutto

INSALATA AUTUNNO, grilled fall vegetables, mixed greens, red wine vinaigrette     /12

INSALATA DI FARRO, lentils, mushrooms, cauliflower, zucchini, butternut squash     14/18                  

CARCIOFI CRUDI, raw artichokes, fennel, black olives, arugula     /16

CARCIOFI ROMANA, Roman-Jewish style artichokes, over fennel salad      /16

CAVOLO NERO, crispy kale w/ poached egg, pork belly, pignoli nuts & parmesan dressing     /16

POMODORI VERDI, fried green tomatoes, arugula, cucumbers, mozzarella, aged balsamic dressing     14/18

BIETE, roasted red beets w/frisee, arugula candied walnuts, goat cheese fritters, yogurt dressing     /16

PASTA                                     _____                morso/tutto

(Imported Artisanal pasta is used in all our dishes)

SPAGHETTI RUSTICA, caramelized onions, tomato sauce, parmesan cheese     17/23

SPAGHETTI CARBONARA, guanciale, (Pork cheeks) onions, eggs, pecorino cheese     18/24

BUCATINI CACIO E PEPE, artisanal pasta w/pecorino cheese, black pepper sauce     18/24

RIGATONI NDUIA, Calabrese sausage, cherry tomatoes, tomato sauce (spicy)     18/24

PAPPARDELLE AL PEPOLINO, ribbon pasta w/cherry tomatoes     18/24

TAGLIOLINI BUTTERA, w/hot & sweet sausage, peas, touch of cream     18/24

FETTUCCINE BOLOGNESE, w/ traditional Bolognese sauce     18/24

SPAGHETTI VONGOLE, w/ clam ragout       20/26

CHICKEN, RABBIT & DUCK           ____     morso/tutto

POLPETTE DI POLLO, chicken & ricotta meatballs w/cauliflower ragu     18/28

POLLO MARTINI, chicken, parmesan-crust white-wine, lemon sauce, carrots & string beans     /28

POLLETTO MATTONE FRA DIAVOLA, semi boneless Poussin w/panzanella salad

ANATRA, vertically roasted L.I. duck, half portion, served w/roasted pears & kale     /30

CONIGLIO ALLA CACCIATORA, rabbit Hunter-style, w/sautéed broccoli rabe     20/30

APPETIZERS                                           _____  morso/tutto

POLPO ALLA GRIGLIA, grilled octopus, w/black olives, fennel, arugula, capers, potatoes roasted cherry tomatoes & red onions     18/24

CALAMARI AL FORNO, fresh squid, dusted w/breadcrumbs, spiced & oven baked     17/23

COZZE AL VINO BIANCO, P.E.I. Mussels, in a white wine sauce, served w/ red peppers & Tuscan fries     /18

VONGOLE OREGANATE, breaded clams, roasted & served in half a shell (8 per serving)     /20

BEEF, PORK & VEAL                     ____            morso/tutto

VEAL SCALOPPINE SALTIMBOCCA, w/artichokes, fingerling potatoes, roasted cherry tomatoes, white wine sauce, prosciutto, melted fontina cheese     20/28 

STRACOTTO, brisket, braised in Barolo wine & Porcini mushrooms w/ honey roasted Brussels sprouts     20/28

OSSO BUCO, braised veal shank, served w/ saffron & vegetable risotto     P.A.

STRACCETTI AI FUNGHI, grilled skirt steak w/sautéed mushrooms & arugula     20/30

BISTECCA ALLA FIORENTINA, rib eye, grilled, sliced & seared w/ EVOO, herbs, garlic & served w/ Tuscan fries & sautéed spinach     P.A.

LOMBATA, Berkshire pork chop, wrapped in prosciutto, served w/wild mushrooms     /30

FISH & SHELLFISH                            _____      morso/tutto

SARDINE ALLA GRIGLIA, Portugal sardines, w/fennel, raisins, pignoli nuts & dill     16/24     

SALMONE, poached salmon, served w/pickled fennel & radish, mustard dressing     18/28

GRIGLIATA DI MARE MISTA, grilled seafood, tomatoes, basil, shallots, lemon vinaigrette     /32

SOGLIOLA, lemon sole, roasted & served zucchini, eggplant, mint fricassee     20/30

PESCATO DEL GIORNO, Fish of the Day     P.A.

CONTORNI, SIDE ORDERS                             13

(**Sautéed in Garlic & Olive Oil )

TUSCAN FRIES, ** BROCCOLI RABE, **BRAISED KALE, ** STRING BEANS