Winter - 2012
ASSAGINI

 5 orange-roasted pepper marinated olives, corona beans, pecorino
16 charcoal fired shell-on shrimp, calabrian peppers, micro cilantro, lemon 
12 beef carpaccio, shaved parmigiano, arugula-marcona pesto, fried capers, lemon
12 grilled crostini, spuma, sweet mascarpone, spicy candied pistachio
 10  grilled micro pork shanks, sicilian glaze, chive crema fresco
13 fried calamari, lemon, sea salt*  
12 steamed mussels, spicy tomato brodo
14 chef selection of house-cured salumi
14 chef selection of cheese and accompaniments
Antipast
 11  fresh mozzarella, burnt black walnut pesto, micro greens
12 warm roasted winter vegetables, wild mushroom, limoncello-thyme vinaigrette, pecorino 
9 local upland cress, blood orange, watermelon radish, marcona vinaigrette, pecorino 
 12  arugula, speck, apples, gorgonzola, black walnut, warm apple-bacon vinaigrette
10 warm beets, ricotta salata, bibb lettuce, fried leeks, pickled beet vinaigrette 
8 local garden greens, fried shallot, lemon agrumato, shaved parmigiano
10  local romaine, anchovy vinaigrette, lemon, shaved pecorino
9 slow roasted veal bone marrow, lemon gremolata, fried baguette 
16 caciucco, crustacean stew, tomato, chili, parsley, wine brodo*  (5- supp.)
13 hanger battuto, olive oil, anchovy, caper, chive, sea salt, crostini                                             
12 rosemary-garlic fried veal sweetbreads 


DEGUSTAZIONE MENU
 choose one item from antipasti, primi and secondi for a traditional three course degustazione
$39.00 per person, wine flites are available


Primi
11|17 emmer wheat chitarra, sea urchin roe, stone crab claw
12|18 rigatoncini, italian sausage, porcini, crema, pecorino, white truffle oil  (3- supp.)
11|17 linguine, manila clams, garlic, parsley, chili, white wine brodetto  
11|17 house-made gnocchi, sicilian sausage-tomato ragu, fennel pollen, parmigiano*
11|17 pheasant confit-rutabaga stuffed house-made pasta, pheasant liver pan sauce, pecorino
11|17 saffron risotto, onions chianti vinegar argo-dolce, balsamic braised beef cheeks
12/18 squid ink pasta, calamari, seasonal crustaceans, chilies, tomato brodo, olive oil    (3- supp.)
11|17 garganelli, rabbit ragu, caprino, treviso, parmigiano

Secondi

30  grilled beef filet, veal bone marrow-barolo risotto, sautéed leeks, lardo (5- supp.)
23  pan roasted veal liver, bacon, onions, chianti vinegar, ricotta-spinach dumplings 
39  lamb chops scottadito, rosemary-garlic roasted baby potatoes, grilled red chard, lamb jus
(5- supp.)
25  pan roasted red snapper, cauliflower puree, broccolini, cured black olive tapenade 
26  rosemary-garlic braised beef short rib, wilted spinach, rustic chive-potato smash
28 pan roasted sea bass, rutabaga root puree, white grapefruit-pomegranate pan sauce
36 gremolata braised veal osso buco, saffron risotto*   (10- supp.)
27  grilled hanger steak, pecan smoked bacon-brussel sprouts, spiced wine reduction

Contorni

7   -grilled scallions
-sautéed wild mushrooms -bacon-brussel sprouts 
-sautéed spinach  -sautéed broccolini
-rutabaga root puree -grilled red chard
-rustic chive-potato smash -roasted baby potatoes

(Consuming raw or undercooked meats, poutlry,
shellfish or eggs may increase your risk of food borne illness)
Gratuity will be added to parties of five or more

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