FALL DINNER MENU 2024

SALADS

CAESAR: romaine, anchovies, croutons, Parmesan cheese, made a la minute – 20

CARCIOFI CRUDI: thinly sliced, raw artichokes, avocado, Parmesan shavings – 24

MORSO SALAD: radicchio, endive, arugula, cherry tomatoes, red onions, avocado – 20

WEDGE SALAD: romaine gems with ranch dressing, onion and feta cheese – 22

CAVOLETTI: crispy Brussels sprouts, fresh fennel, arugula and feta cheese – 24

TEMPURA String Beans: – 18

APPETIZERS

SOUP OF THE DAY – /PA

TUNA TARTARE: with avocado and housemade potato chips – 24

CALAMARI AL FORNO: squid, breaded, spiced, baked, and topped with cherry tomatoes – 22

VONGOLE OREGANATE: breaded clams baked in a half shell with arugula – 20 (6 per serving)

PASTA

(House-made & Imported Artisanal pasta)

** “Morso” portion available where two prices indicate **

HOMEMADE RAVIOLI: Ricotta and Swiss chard with butter and sage – 20/28

RIGATONI ALLA RUSTICA: with caramelized onions, tomato sauce, Parmesan cheese – 18/26

TAGLIOLINI ALLA CHITARRA: tagliolini with small veal, beef and pork meatballs, mushrooms and peas – 20/28

CACIO E PEPE: lisani with pecorino cheese and black pepper sauce – 20/28

FETTUCCINE BOLOGNESE: with traditional Bolognese sauce – 20/28

RIGATONI ALLA BUTTERA: with hot and sweet sausage, peas, tomato and a touch of cream – 20/28

PAPPARDELLE SUGO DI CHINGHIALE: homemade pasta with wile boar ragout – 26/38

SPAGHETTI VONGOLE: with manila clams and white wine, garlic, hot pepper – 34

ENTREES

WAGYU BURGER: 8oz black Angus beef, caramelized onions, bacon, cheese, avocado, Tuscan fries or baby greens – 24

POLLO MARTINI: Parmesan encrusted chicken breast, white wine lemon sauce, string beans and carrots – 32

POLLETTO MATTONE: Semi-boneless, oven-roasted Cornish hen with roasted potatoes and sauteed spinach – 34

ANATRA: vertically roasted L.I. duck with roasted pear – 34

ROSTICCIANA: baby back ribs, salt cured, and roasted crispy with cucumber and tomatoes – 36

LOMBATA: double cut Berkshire pork chop, with salsa verde and served with Tuscan fries – 38

STRACOTTO: braised brisket in Chianti wine and Brussels sprouts – 34

BISTECCA ALLA FIORENTINA: rib-eye steak served with arugula and Tuscan Fries – MP

FISH

SOGLIOLA: fresh sole, capers, white wine & butter sauce with string beans – 32

ROASTED SALMONE: with braised Savoy cabbage – 32

GRIGLIATA DI MARE: grilled scallops, shrimp, calamari over tomatoes, scallions, raisins, lemon vinaigrette – 44

PESCE DEL GIORNO: fish, preparation changes daily – MP

CONTORNI, SIDE ORDERS                          18

SAUTEED SPINACH
SAUTEED STRING BEANS
SAUTEED BROCCOLI RABE
TUSCAN FRIES

EXECUTIVE CHEF: PINO LUONGO

**PRICES INCLUDE CASH DISCOUNT**