DINNER
Antipasti
INSALATA di RADiCCHiO 15
Castelfranco radicchio, arugula, endive, gorgonzola, toasted walnuts, pear, honey vinaigrette
RAPETTE e MORE 15
red beets, black berries, micro basil, red wine vinaigrette
BUFALA e PROSCiUTTO 19
buffalo mozzarella, prosciutto di Parma, house grissin
POLENTA e FUNGHi 17
soft cornmeal, sauteed local wild mushrooms, parmigiano Reggiano
POLPO in UMiDO 19
Mediterranean octopus stew, tomato, chili, caperberries
RiCCi e BOTTARGA M.P.
grilled bread, stracciatella, sea urchin, bottarga
PESCETTi FRiTTi 16
deep fried Lake Superior wild smelts, capers alioli
SALTiMBOCCA 17
veal cutlets, prosciutto di Parma, sage simmered in white wine and butter
PORCHETTA 17
slow roasted pork, fennel-parsley salad
TRiPPA 15
tomato and pancetta braised tripe, pecorino, mint
Paste
all bronze die 100% semolina flour extruded in-house
FETTUCCiNE ai FUNGHi 23
long ribbon pasta, oyster and cremini mushroom, Calabrian chili, parsley, parmigiano Reggiano
TONNARELLi CACiO e PEPE 23
long square spaghetti emulsified with pecorino and toasted black pepper
BUCATiNi all’ AMATRiCiANA 25
long hollow pasta, san marzano tomato, guanciale, pecorino romano
RiGATONi alla CARBONARA 25
tubed pasta, organic eggs, guanciale, black pepper, pecorino
GNOCCHi al RAGÙ 26
potato dumplings, slow-braised beef ragù
Secondi
PESCE 37
Alaskan halibut, black lentils, grilled broccolini, salsa verde
POLLO al FORNO 31
roasted Mary’s Farm organic chicken, sauteed escarole, pine nuts, raisins
AGNELLO SCOTTADiTO 45
grilled lamb chops, cicoria ripassata
CODA alla VACCiNARA 39
braised oxtail, tomatoes, carrots, celery, pine nuts
BiSTECCA ai FERRi 49
12oz Harris Ranch ribeye, arugula, Meyer Lemon
Contorni
SCAROLA 9
sauteed escarole, pinenuts, raisins
CiCORiA RiPASSATA 9
dandelion sauteed in extra virgin olive oil, garlic and chili
FiNOCCHi GRATiNATi 9
gratin fennel, bechamel, parmigiano
PATATE 9
crispy fingerling potatoes
Pane e Olio
PANE e OLiO 6
Soy-rice-wheat bread baked at Montesacro Pinseria, focaccia and grissini, extra virgin olive oil
Dolci
TORTA al CiOCCOLATO 12
flourless chocolate cake, whipped cream
GELATi e SORBETTi ARTiGiANALi 15
artisanal selection from “Copa Loca"
TORTA al LiMONE 13
shortcrust pastry, lemon custard, seasonal berries
TiRAMiSÚ 12
espresso-soaked ladyfingers, chocolate mascarpone
PANNACOTTA al BALSAMiCO 13
vanilla pannacotta, 20-yr “Villa Manodori” aceto balsamico di modena
Consumption of raw or undercooked meats, eggs, seafood, or shellfish may increase your risk of foodborne illness, please inform your server about any food allergy or dietary restriction
The menu is subject to change. Check with our staff for the last update
We honor all major credit cards, limit of 4 per party
20% gratuity will be added to parties of 6 or more
6% surcharge is added to support citywide healthcare for all of our employees
Corkage fee $45 per regular bottle, max 2