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