SPUNTINI
FOCACCIA 4
FRIED SPICY CHICK PEAS 6
MIXED MARINATED OLIVES 5
ANTIPASTI
SOUP OF THE DAY 9
CAULIFLOWER 13
Anchovy, parsley, fried capers, chili
GRILLED ASPARAGUS 13
Pancetta, poached egg, parmesan, white wine vinaigrette
SPRING FARRO SALAD 12
Snap peas, radishes, scallion, mint, ricotta salata, tarragon, sherry vinegar
TUSCAN KALE SALAD 12
Anchovy vinaigrette, lemon juice, lemon zest, croutons, shaved parmesan
MARKET SALAD 13
PASTA
BUCATINI ALL’AMATRICIANA 15
Guanciale, red onion, tomato, pecorino
RICOTTA CAVATELLI 18
Roasted wild mushrooms, lemon goat cheese, greens, parmesan
CORN TORTELLI 18
Ravioli stuffed with fresh corn, truffle and mascarpone
TAGLIATELLE AL RAGU’ 17
CHITARRA NERI 19
Squid ink spaghetti, octopus confit, hot red pepper, lemon, mint
LASAGNE AL FORNO 19
KID’S PASTA 8
tagliatelle with butter and parmesan
SECONDI
GRILLED BUTCHER’S STEAK 24
Arugula, grana, saba
SPATCHCOKED YOUNG CHICKEN 24
Rosemary roast potatoes, butter braised baby carrots and Tokyo turnips
HERITAGE PORK CHOP 2
Braised greens, creamy polenta, horseradish
MARKET FISH (market price)
CORVO BURGER 16
Organic Amish cheddar, lettuce, tomato, red onion. served with fries or mesclun salad. add fried egg, bacon, or mushrooms 1.5 ea.
CONTORNI
MACARONI & CHEESE 12
CREAMY POLENTA 7
BRAISED GREENS 7
PAN ROASTED MUSHROOMS 8