FALL LUNCH MENU 2024

INSALATE

CAESAR: romaine, anchovies, croutons and Parmesan cheese, made a al minute- 16

CAVOLETTI: crispy Brussels sprouts, fresh fennel, arugula and feta cheese – 16

MORSO: chopped arugula, romaine, tomato, cucumber, red onions, avocado – 17

CARCIOFI CRUDI: thinly sliced raw artichokes, avocado, Parmesan shavings – 20

CECI E QUINOA: chickpeas, quinoa, cherry tomatoes, toasted almonds, preserved lemons
and thyme – 16

MAREA: arugula, cherry tomatoes, endive, olives, crispy calamari – 20
(Add chicken or shrimp to any of the above salads – $9)

UOVA

FRITTATA DEL GIORNO: Morso Frittata of the day – 20

UOVA: Two eggs any style – 18

ANTIPASTI

VONGOLE OREGANATE: baked clams-5 pieces – 16

CALAMARI FRITTI: calamari, lightly battered, seasoned and fried to a light crisp – 22

TARTARE DI TONNO: Tuna Tartare – sushi grade tuna, avocado served with house made chips or baby greens – 22

PARMIGIANA DI MELANZANE: this slices of eggplant, layered with tomato sauce, fresh basil and cheese – 16

POLPETTE: veal, beef and pork meatballs in a rich tomato sauce – 16

PANOZZI – RUSTIC SANDWICH

POLPETTE ALLA PARMIGIANA: meatballs topped with fior di latte & tomato sauce – 20

SALSICCIA & FRIARELLI: sweet sausage & broccoli rabe with spicy bomba Calabrese – 19

STRACOTTO: slow-cooked pulled beef served with beef “gravy” dip – 19

PASTA – (GF option available)

BUCATINI CACIO E PEPE: tellicherry black pepper corns and pecorino Romano sauce – 23

RIGATONI ALLA RUSTICA: tomato sauce, caramelized onions, Parmigiano – 22

PENNE ALLA GRAPPA: tomato, mascarpone, onion & gгарра – 22

TAGLIOLINI ALLA BUTTERA: peas, hot & sweet sausage tossed in mascarpone and tomato – 23

SPAGHETTI VONGOLE: Manila clams, white wine, garlic, parsley and crushed red chiles – 28

RAVIOLI ALLA BOLOGNESE: spinach ravioli in a traditional, rich Bolognese sauce.

PRIMI PIATTI (MAIN COURSE)

FISH OF THE DAY: PA

SALMONE: grilled salmon served with mild, sweet Savoy cabbage

LEMON SOLE: sole with capers, served in a white wine and butter sauce with sauteed spinach – 24

POLLO PARMIGIANA: lightly breaded, fried chicken breast, smothered in tomato sauce and cheese – 18

WAGYU BURGER: 8 oz black Angus beef, caramelized onion, bacon, cheese, avocado and served with Tuscan fries or baby greens – 22

POLLO MARTINI: Parmesan encrusted chicken breast, in a white wine and lemon sauce with string beans and carrots – 24

SATURDAY & SUNDAY BRUNCH SPECIALS – $18

(served between 12:00 pm – 3:00 pm)

FRENCH TOAST: with fruit compote & Vermont maple syrup

CHOCOLATE CHIP PANCAKES: with fruit compote, Vermont maple syrup

BELGIAN WAFFLE: with fruit compote, Vermont maple syrup
*Add bacon & sausage $4

CHEF DE CUISINE: CARLOS ROBLES
PASTA CHEF: CIEBER ORELLANA
PASTRY CHEF: RAOUL CONDO

***PRICES SHOWN INCLUDE CASH DISCOUNT***