SPRING DINNER MENU
SALADS & COLD APPETIZERS morso/tutto
ORTOLANA CON VEGETALI, mixed greens, grilled vegetable salad, red wine vinaigrette /12
CARCIOFI FRITTI, crispy artichokes, pickled fennel, olives, arugula, citrus dressing /16
CARCIOFI CRUDI, raw artichokes, arugula, lemon dressing, parmesan shavings /16
FARRO, farro, lentils, mushrooms, cauliflower, zucchini, butternut squash 14/18
BIETE, roasted beets, arugula, walnuts, frisse, goat cheese fritters, honey-yogurt dressing 14/18
CAVOLO NERO, crispy kale, poached egg, pork belly, pignoli nuts & parmesan dressing /16
HOT APPETIZERS morso/tutto
POLPO ALLA GRIGLIA, grilled octopus, black olives, fennel, arugula, capers, potatoes roasted cherry tomatoes, red onions 16/20
CALAMARI AL FORNO, fresh squid, dusted w/breadcrumbs, spiced & oven baked 16/20
VONGOLE OREGANATE, breaded clams, roasted & served in half shell (8 per serving) /16
VITELLO TONNATO, seared veal loin, over a home-made Tuna sauce & caper berries 18/26
SOUP morso/tutto
Preparation changes daily P.A.
PASTA morso/tutto
SPAGHETTI RUSTICA, caramelized onions, tomato sauce, parmesan cheese 17/23
RIGATONI BUTTERA, w/hot & sweet sausage, peas, touch of cream 18/24
PACCHERI AL GUANCIALE E NDUIA, cherry tomatoes, guanciale, Calabrese sausage, pecorino cheese 18/24
BUCATINI CACIO E PEPE, pecorino cheese, black pepper sauce 18/24
SPAGHETTI CARBONARA, guanciale onions, eggs, pecorino cheese 18/24
SPAGHETTI VONGOLE, w/clam ragout 20/26
RAVIOLI NUDI, spinach & ricotta dumplings, w/butter & sage 17/23
TAGLIOLINI CHITARRA, small Veal meatballs, mushrooms, peas, & veal stock 18/24
FETTUCCINE BOLOGNESE, w/traditional Bolognese sauce 18/24
CHICKEN & VEAL morso/tutto
POLLO MARTINI, chicken, parmesan-crust white wine-lemon sauce, carrots, string beans /26
POLLETTO MATTONE ALLA DIAVOLA, semi-boneless Poussin, oven roasted, served w/sautéed spinach /28
VEAL SCALOPPINE SALTIMBOCCA, artichokes, fingerling potatoes, cherry tomatoes, prosciutto, melted fontina cheese 20/28
POLPETTE DI POLLO, chicken & ricotta meatballs, w/cauliflower ragu 18/26
OSSO BUCO, braised veal shank, served w/saffron-vegetable risotto /38
VEAL PAILLARD, grilled w/Tuscan Fries /28
BEEF morso/tutto
STRACCETTI AI FUNGHI, grilled skirt steak w/sautéed mushrooms & crispy kale 20/30
BISTECCA, rib eye, grilled, sliced, seared w/EVOO, herbs, garlic & served w/Tuscan fries & sautéed spinach P.A.
BISTECCHINA, beef paillard, grilled, served w/arugula, Tuscan Fries /28
STRACOTTO, braised brisket w/roasted, Brussels sprouts 20/28
PORK, DUCK, RABBIT morso/tutto
ANATRA, vertically roasted Muscovy duck, w/pears & braised kale /28
CONIGLIO ALLA CACCIATORA, rabbit Hunter-style, w/roasted potato & broccoli rabe 20/30
LOMBATA, Berkshire pork chop, wrapped in prociutto, served w/wild mushrooms /28
FISH & SHELLFISH morso/tutto
SALMONE, poached salmon, served w/pickled fennel & radish, mustard dressing 18/28
SOGLIOLA, lemon sole, roasted & served zuchini, eggplant, mint fricassee 18/28
SARDINE ALL GRIGLIA, Portugal sardines, w/fennel & raisins, pinoli nuts, dill 16/24
SCAMPI E CAPESANTE, shrimp & scallops, Scampi-style, over tomato, basil & cous cous /26
GRIGLIATA DI MARE MISTA, grilled seafood, tomatoes, basil, shallots, lemon vinaigrette /30
PESCATO DEL GIORNO, Fish of the Day P.A
CONTORNI, SIDE ORDERS 9
(**Sautéed in Garlic & Olive Oil) ** TUSCAN FRIES, ** BROCCOLI RABE, ** BRAISED KALE, ** STRING BEANS |
DAILY SPECIALS morso/tutto
MONDAY : SPAGHETTI & MEATBALLS (M/T) TUESDAY : VEAL PARMIGIANA WEDNESDAY : CANNELLONI AL POMODORO (M/T) THURSDAY : WHOLE ROASTED CHICKEN FRIDAY: LOBSTER FRA DIAVOLA SATURDAY: LASAGNA ALLA BOLOGNESE (M/T) SUNDAY : VEAL MILANESE |
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