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, dill, fennel, apple cider vinaigrette
PANZANELLA di ANGURiA 16
watermelon, cantaloupe, crouton, pickled red onion, cucumber, olive, vinaigrette
iNViDia e PESCHE 18
belgian endive, local peach, hazelnut, premium Villa Manodori aged balsamic
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
CROSTONE di ALiCi 23
home made bread, stracciatella, anchovies, squash blossom, bottarga
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 MELANZANE 30
large tubed pasta, fried eggplant, confit cherry tomato, stracciatella, basil
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, lobster broth, cherry tomato, caper, olive
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
FRiGGiTELLi 12
fried shishito pepper, maldon salt, lemon
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 PESCHE 13
shortcrust pastry, mascarpone-vanilla custard, almond, local peach
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