Dinnner Menu – updated 10/8/14

FIRST

ROASTED BEET SALAD 12
Toasted pistachios, baby arugula, goat cheese, citrus vinaigrette

CAULIFLOWER 12
Anchovy salsa verde, fried capers, bread crumb

CALAMARI 13
Orange confit, toasted almonds, shallots, sherry vinaigrette, parsley

WARM FARRO SALAD 12
Roasted squash, leeks, hazelnuts, baby spinach, ricotta salata, brown butter, sherry vinegar

FRITTO MISTO 11
Selection of fried seasonal vegetables, aioli

PASTA

SOUP OF THE DAY 7

MALFATTI 15
Swiss chard and ricotta gnocchi, brown butter, sage

RICOTTA CAVATELLI 16
Roasted wild mushrooms, fava beans, ricotta, mint, parmesan

CORN TORTELLI  17
Black truffles, mascarpone and pecorino

SEMOLINA GNOCCHI 17
Oxtail ragu, pecorino

TAGLIATELLE AL RAGU’ 16

CHITARRA NERI 18
Squid ink spaghetti, octopus confit, hot red pepper, lemon, mint

LASAGNA AL FORNO 18

MAINS

MEATBALLS WITH TOMATO SAUCE 16
Grilled bread

SPEZZATINO DI AGNELLO 17
Lamb neck, mashed potatoes, baby carrots, baby turnips, gremolata

ROASTED AMISH CHICKEN 21
Croutons, grilled radicchio, braised onions and garlic

HERITAGE PORK CHOP 24
Braised kale, creamy polenta, horseradish

MERLUZZO AL FORNO  20
Baked filet of hake, lightly breaded, black olive, cherry tomato, fingerling potato, focaccia, salmoriglio, basil

SNACKS & SIDES

CRISPY BEEF TONGUE “FRIES” 8

FRIED BRUSSELS SPROUTS  8

MASHED POTATOES 7

CREAMY POLENTA 6

SEASONAL GRATIN 8

FRIED SPICY CHICKPEAS 5

ROSEMARY ROASTED
NUTS 4

Chef de Cuisine – Carla Martinez