DINNER Menu

February, 2019

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antipasti

Marinated, Piquello Stuffed Olives 5

House Made Focaccia 4
Bone Marrow Marinara or Olive Oil

Mozzerella Arancini 9
Black Garlic-Pistachio Pesto, Mozzarella di Bufala, Pomodoro Sauce

Sangiovese Braised Oxtail Arancini 11
Basil Pesto, Mozzarella Bone Marrow Marinara, Parmesan

Caponata Crostini 8
Roasted Red Pepper Eggplant and Red Onion, Toasted Focaccia, Burrata, Torn Basil

Contorni

Arugula & Herb Salad 11
Moscato poached Pear, Hazelnuts, Mont Chevre Croquette, Herb Viniagrette, Pecorino Crema

Brussels Sprouts Caesar 10
Walnuts, Pancetta, Parmesan, Herb Bread Crumbs

Roasted Heirloom Carrots 9
Puffed Farro, Ricotta Salata, Pistachio Yougurt, Mint

Stuffed Sweet Peppers 8
Ricotta, Olive Oil, Sea Salt

 

 

Primi

Seasonal Veggie Risotto 17
Black Garlic-Basil Pesto, Parmesan, Crispy Lemon

4 Cheese Agnolotti 20
Goat Cheese, Mascarpone, Truffled Pecorino, Parmesan, Pesto Cream, Sweet Peppers

Sweet Potato Gnocchi 18
Balsamic Brown Butter, Candied Walnut, Dolce Latte Blu, Fried Sage, Vin Cotto

Pork & Beef Meatballs 20
Brisket, Pork ShoulderSpaghetti, Bone Marrow Marinara, Basil Pesto

100 Layer Lasagna 21 Pancetta & Beef Shoulder, Ragu, Bechamel, Bone Marrow Marinara, Parmesan

Secondi

Italian Style “Shrimp & Grits” 24
Butter Poached Shrimp, Creamy Polenta, Pancetta, Charred Scallion, Sweet Pepper-Pancetta Marmalade

Porchetta 26
House Made Pork Fennel Sausage, Roasted Cauliflower Puree, Rainbow Chard, Pear-Date Mostarda