DINNER
Antipasti
PANE e OLiO 8
Soy-rice-wheat bread baked at Montesacro Pinseria, focaccia and grissini, evoo
CICORIE 18
radicchio, endive, frisee, Nashi pear, gorgonzola, apple cider vinaigrette
CAVOLETTI di BRUXELLES 18
brussels sprouts, basil almond pesto, whipped ricotta, roasted pumpkin seeds
CROSTONE 19
housemade grilled bread, stracciatella di burrata, pomegranate seeds, aged balsamico
SUPPLi al TELEFONO 18
tomato risotto croquettes, molten smoked mozzarella
POLPO e PATATE 23
grilled mediterranean octopus, potato-celery salad
PESCETTi FRiTTi 17
deep fried Lake Superior wild smelts, caper aioli
SALTiMBOCCA 21
veal cutlets, prosciutto di Parma, sage simmered in white wine and butter
PORCHETTA 21
slow roasted pork, fennel-parsley salad
Paste
all bronze die 100% semolina flour extruded in-house (gluten free pasta available upon request)
PACCHERi alla PUTTANESCA 28
large tubed pasta, capers, Calabrian chili, Leccino olives, tomato sugo, tuna conserva
TONNARELLi CACiO e PEPE 25
long square spaghetti emulsified with pecorino and toasted black pepper
BUCATiNi all’ AMATRiCiANA 28
long hollow pasta, san marzano tomato, guanciale, pecorino romano
RiGATONi alla CARBONARA 29
tubed pasta, organic eggs, guanciale, black pepper, pecorino
GNOCCHi al RAGU 27
long ribbon pasta, slow-braised beef ragu
Secondi
PESCE 41
fish of the day, butternut squash puree, roasted carrots, watercress
POLLO al FORNO 39
roasted Mary’s Farm organic chicken, mashed potatoes
AGNELLO SCOTTADiTO 47
grilled lamb chops, crispy fingerling potatoes, rosemary
CODA alla VACCiNARA 43
braised oxtail, tomatoes, carrots, celery, pine nuts
BiSTECCA ai FERRi 51
12oz Harris Ranch ribeye, arugula, Meyer Lemon
Contorni
PUREE DI PATATE
Parmigiano Reggiano, mashed potatoes
FUNGHi 12
sauteed wild mushrooms, evoo, garlic, parsley
PATATE 12
crispy fingerling potatoes
BROCCOLINI 12
sauteed broccolini, garlic, Calabrian chili
Dolci
TORTA al CIOCCOLATO 13
flourless chocolate cake, salted caramel, hazelnut
GELATi e SORBETTi ARTiGiANALi 15
artisanal selection from “Copa Loca"
CROSTATA di RiCOTTA 13
shortcrust pastry, ricotta filling, wild cherry
TiRAMiSÚ 14
espresso-soaked ladyfingers, chocolate mascarpone
PANNACOTTA al BALSAMiCO 17
vanilla pannacotta, 20-yr “Villa Manodori” aceto balsamico di modena
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Executive Chef - Mattia Marcelli