DINNER
Antipasti
PANE e OLiO 8
Soy-rice-wheat bread baked at Montesacro Pinseria, focaccia and grissini, evoo
MiSTiCANZA 16
baby spring lettuce, carrots, radishes, pickled red onion, fennel, apple cider vinaigrette
VIGNAROLA 18
pea shoot, fava beans, artichoke, pecorino di fossa, agrumato oil
SFORMATO di PORCiNi 19
savory porcini mushroom flan, pecorino fondue, crispy sunchokes
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
COZZE e ZAFFERANO 21
P.E.I. mussels, saffron broth, spicy cured meat, fresh parsley
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 ai FUNGHI 30
large tubed pasta, porcini mushroom, parmigiano reggiano
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, carrot hummus, grilled asparagus, salmoriglio
AGNELLO SCOTTADiTO 47
grilled lamb chops, broccolini ripassati
CODA alla VACCiNARA 43
braised oxtail, tomatoes, carrots, celery, pine nuts
BiSTECCA ai FERRi 51
12oz Harris Ranch ribeye, arugula, Meyer Lemon
Contorni
ASPARAGi 12
grilled asparagus, agrumato oil
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
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in response to employer related costs a 5% surcharge is added to the bill