DINNER
Antipasti
iNSALATA di RADiCCHiO 21
radicchio, frisee endive, orange segments, ricotta salata, candied walnuts, champagne-orange vinaigrette
PANZANELLA 18
tomato, pane raffermo, cucumber, basil, red onion
iNSALATA di PERE e RUCOLA 21
arugula, pears, 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
iNVOLTiNi di MELANZANE 19
grilled eggplant, ricotta, mozzarella, pecorino, basil, tomato sugo
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
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
FAGiOLiNi 12
sauteed green beans sauteed in extra virgin olive oil, garlic
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"
CROSTATA di PERE 13
shortcrust pastry, almond & mascarpone custard, fresh pears, pear marmalade
TiRAMiSÚ 12
espresso-soaked ladyfingers, chocolate mascarpone
PANNACOTTA al BALSAMiCO 13
vanilla pannacotta, 20-yr “Villa Manodori” aceto balsamico di modena
6% surcharge is added to support citywide healthcare for all our employees
Menu is subject to seasonal 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
Corkage fee $45 per regular bottle (max 2)