LUNCH
ANTIPASTI
PANE e OLiO 8
Soy-rice-wheat bread baked at Montesacro Pinseria, focaccia and grissini, evoo
VIGNAROLA 18
pea shoot, fava beans, artichoke, pecorino di fossa, agrumato oil
BURRATA 19
imported burrata, grilled asparagus, grated egg yolk
PINSA 22
Montesacro pinsa, san Marzano tomato, arugula, buffalo mozzarella
iNSALATA di TONNO 25
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 22
grilled mediterranean octopus, potato-celery salad
PESCETTi FRiTTi 16
deep fried Lake Superior wild smelts, caper aioli
SALTiMBOCCA 19
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)
PACCHERi ai FUNGHi 28
large tubed pasta, porcini mushroom. cherry tomato, parmigiano reggiano
TONNARELLi CACiO e PEPE 23
long square spaghetti emulsified with pecorino and toasted black pepper
RiGATONi alla CARBONARA 27
tubed pasta, organic eggs, guanciale, black pepper, pecorino
GNOCCHi al RAGÙ 25
housemade potato gnocchi, slow-braised beef ragu
Panini
served on daily baked Montesacro’s soy- rice-wheat flour buns
VEGETARiANO 19
buffalo mozzarella, grilled zucchini “sott’olio”, tomato, calabrian chili
PORCHETTA 21
slow roasted pork, arugula, grainy mustard
54-BURGER 24
8oz Piedmontese Fassona burger, smoked mozzarella, beefsteak tomato, lettuce, crispy potato
Secondi
PESCE 37
fish of the day, carrot hummus, grilled asparagus, salmoriglio
POLLO 36
roasted Mary’s Farm organic chicken, mashed potatoes
AGNELLO SCOTTADiTO 43
grilled lamb chops, broccolini ripassati
BiSTECCA ai FERRi 49
12oz Harris Ranch ribeye, arugula, meyer lemon
Contorni
PUREE DI PATATE 12
butter, Parmigiano Reggiano, mashed potatoes
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
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Executive Chef - Mattia Marcelli