DINNER
6% surcharge is added to support citywide healthcare for all of our employeesAntipasti
iNSALATA di RADiCCHiO 19
radicchio, frisee, endive, orange segments, ricotta salata, candied walnuts, champagne-orange vinaigrette
iNSALATA di PERE e RUCOLA 19
arugula, pear, red onion, goat cheese, basil, apple cider vinaigrette
CROSTONE di BURRATA e MELOGRANO 23
burrata, pomegranate, almonds, basil, aged balsamico
SUPPLi al TELEFONO 18
tomato rice 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
SALTiMBOCCA 19
veal cutlets, prosciutto di Parma, sage simmered in white wine and butter
PORCHETTA 19
slow roasted pork, fennel-parsley salad
Paste
all bronze die 100% semolina flour extruded in-house (gluten free pasta available upon request)
GNOCCHi al PESTO 25
potato dumplings, basil pesto, stracciatella
TONNARELLi CACiO e PEPE 23
long square spaghetti emulsified with pecorino and toasted black pepper
BUCATiNi all’ AMATRiCiANA 26
long hollow pasta, san marzano tomato, guanciale, pecorino romano
RiGATONi alla CARBONARA 27
tubed pasta, organic eggs, guanciale, black pepper, pecorino
FETTUCCiNE al RAGÙ 24
long ribbon pasta, slow-braised beef ragu
Secondi
PESCE 39
fish of the day, celery root puree, green beans, baby carrots
POLLO al FORNO 35
roasted Mary’s Farm organic chicken, truffle mashed potatoes
AGNELLO SCOTTADiTO 45
grilled lamb chops, broccolini
CODA alla VACCiNARA 42
braised oxtail, tomatoes, carrots, celery, pine nuts
BiSTECCA ai FERRi 49
12oz Harris Ranch ribeye, arugula, Meyer Lemon
Contorni
BROCCOLi di CiCCiO 12
sauteed broccolini in extra virgin olive oil, garlic
FUNGHi 12
sauteed oyster mushrooms in extra virgin olive oil, garlic, parsley
PATATE 12
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 GiANDUJA 13
shortcrust pastry, gianduja custard, whipped cream
GELATi e SORBETTi ARTiGiANALi 15
artisanal selection from “Copa Loca"
TiRAMiSÚ 12
espresso-soaked ladyfingers, chocolate mascarpone
PANNACOTTA al BALSAMiCO 13
vanilla pannacotta, 20-yr “Villa Manodori” aceto balsamico di modena