Conservas

$5 each / 3 for $14

Boquerones

Marcona Almonds

fennel salt, rosemary

Marinated Olives

fennel, citrus peel

Marinated Gigante Beans

sundried tomato, caper, parsley

Mushroom Conserva

balsamico

Pepperonata

garlic, oregano, chile oil

Vegetable giardiniera

oil, vinegar

 
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Piccolo

Bibb Lettuce

radish, buttermilk dressing, herbs
12

Arugula

pecorino, fennel, pear, walnuts
13

Charred Radicchio

butternut squash, shaved brussels, balsamic grapes
11

Cacio e Pépe Arancini

whipped mortadella, shaved vegetable giardiniera
11

Rope Caught Mussels

cidra, grapefruit, fennel, bay
16

Chicken Liver Mousse Crostino

golden raisin & pine nut compote, charred sourdough
13

Crispy Brussels Sprouts

calabrian chili honey, torn basil, chive oil
12

Burrata Flatbread

sweet onion agrodolce, grilled flatbread
17

 
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Medio

Ricotta Cavatelli

pesto alla genovese, hazelnut, whipped burrata
15

Butternut Squash Agnolotti

madeira, brown butter, sage
18

POMODORO E RAVIOLI

sicilian tomatoes, chive, basil, butter
17

Hand Cut Pappardelle

beef shank sugo, charred kale
16

Rigatoni ‘alla Norma

eggplant, tomato, chile
14

 
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Principale

Bone-In Chicken Milanese

little gem caesar, charred lemon
21

Slow Cooked Suckling Pig

polenta, apple, celery salad, raisin jus
21

Seared scallops

fennel, cannellini beans, castelveltrano olives, citrus
26

Polenta & Winter Vegetable Ragu

hedgehog mushrooms, charred carrots
24

Grilled Bronzino

preserved lemon, broccoli & mint salad
30

Braised Beef

leeks, sunchokes, mushroom
28

 
 
 

Executive Chef Stefano Porcile, Sous Chef Chris Audia & a rockstar crew