LUNCH
ANTIPASTI
PANE e OLiO 8
Soy-rice-wheat bread baked at Montesacro Pinseria, focaccia and grissini, evoo
MISTICANZA 14
baby spring lettuce, carrots, radishes, pickled red onions, apple cider vinaigrette
VIGNAROLA 16
pea shoot, fava beans, artichoke, pecorino di fossa, agrumato oil
iNSALATA di TONNO 23
mixed greens, olive oil poached tuna, fingerling potatoes, kalamata olives, cannellini beans, 7 minute poached egg
SUPPLi al TELEFONO 18
tomato risotto croquettes, molten smoked mozzarella
POLPO e PATATE 21
grilled mediterranean octopus, potato-celery salad
PESCETTi FRiTTi 15
deep fried Lake Superior wild smelts, caper aioli
Paste
all bronze die 100% semolina flour extruded in-house (gluten free pasta available upon request)
PACCHERi ai FUNGHi 27
large tubed pasta, porcini mushroom, parmigiano reggiano, fresh parsley
AMATRiCiANA 26
hollow pasta, San Marzano tomato, guanciale, pecorino romano
TONNARELLi CACiO e PEPE 25
long square spaghetti emulsified with pecorino and toasted black pepper
RiGATONi alla CARBONARA 26
tubed pasta, organic eggs, guanciale, black pepper, pecorino
GNOCCHi al RAGÙ 26
housemade potato gnocchi, slow-braised beef ragu
Panini
served on daily baked Montesacro’s soy- rice-wheat flour buns
VEGETARiANO 17
buffalo mozzarella, grilled zucchini “sott’olio”, tomato, calabrian chili
PORCHETTA 21
slow roasted pork, arugula, grainy mustard
54-BURGER 23
8oz Piedmontese Fassona burger, smoked mozzarella, beefsteak tomato, lettuce, crispy potato
Secondi
PESCE 35
fish of the day, carrot hummus, grilled asparagus, salmoriglio
SALTiMBOCCA 30
eye of round beef, prosciutto di Parma, sage, butter, white wine
AGNELLO SCOTTADiTO 42
grilled lamb chops, broccolini ripassati
BiSTECCA ai FERRi 45
12oz Harris Ranch ribeye, arugula, meyer lemon
Contorni
ASPARAGi 12
grilled asparagus, agrumato oi
PATATE 12
crispy fingerling potatoes
BROCCOLINI 12
sauteed broccolini, garlic, Calabrian chili
Dolci
TORTA al CiOCCOLATO 13
flourless chocolate cake, salted caramel, hazelnut
CROSTATA di RiCOTTA 13
shortcrust pastry, ricotta, wild cherry
GELATi e SORBETTi ARTiGiANALi 15
artisanal selection from “Copa Loca"
TiRAMiSÚ 14
espresso-soaked ladyfingers, chocolate mascarpone
PANNACOTTA al BALSAMiCO 17
vanilla pannacotta, 20-yr “Villa Manodori” aceto balsamico di modena
--
Executive Chef - Mattia Marcelli
--
in response to employer related costs a 5% surcharge is added to the bill