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
INSALATA di RADiCCHiO e PERE 17
Radicchio Castelfranco, shaved pear, gorgonzola dolce, toasted pecan
iNViDia e CACHi 18
belgian endive, local persimmon, hazelnut, premium Villa Manodori aged balsamic, pomegranate
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
Sunflower seed
CAVOLETTi di BRUXELLES 18
Brussel sprouts, basil pesto, whipped ricotta
Sunflower seed
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)
The Roman Holy Trinity of Pasta 75
a tasting of all three, designed to be shared by 2-3 guests
◇ 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
FETTUCCiNE ai FUNGHi 29
long ribbon pasta, butternut squash puree, wild mushroom, Parmigiano Reggiano
GNOCCHi al RAGU 27
long ribbon pasta, slow-braised beef ragu
Secondi
PESCE 41
fish of the day, celery root puree, roasted carrots, watercress
AGNELLO SCOTTADiTO 49
grilled lamb chops, broccolini ripassati
CODA alla VACCiNARA 43
braised oxtail, tomatoes, carrots, celery, pine nuts
BiSTECCA ai FERRi 52
12oz Harris Ranch ribeye, arugula, Meyer Lemon
Contorni
FUNGHi 15
sauteed mushrooms, garlic, parsley
PATATE 15
crispy fingerling potatoes
BROCCOLINI 15
sauteed rapini, garlic, Calabrian chili
Dolci
TORTA al CIOCCOLATO 13
flourless chocolate cake, salted caramel, hazelnut
GELATi e SORBETTi ARTiGiANALi 15
artisanal selection from “Copa Loca"
TORTA al CiOCCOLATO 13
flourless chocolate cake, whipped cream
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