aged prosciutto di Parma & fresh mozzarella di bufala topped with toasted pistachio

creamy ricotta mixed with walnuts and honey, accompanied with roasted peaches, balsamic reduction & fresh mint

bresaola, carpaccio style, topped with arugula, tossed in lemon dressing & shaved parmigiano reggiano

four pieces of bruschetta with fresh burrata topped with Armatore anchovies fillet and lemon zest

Pickled white anchovies served over roasted peppers, capers, arugula, garlic & a drizzle of pesto.

yellowfin tuna tartare over sliced cucumber, drizzled with mango sauce & sliced radishes

two lightly breaded rice crocchette stuffed with chef’s choice of seasonal ingredients

crispy fried artichoke over cacio e pepe cream

thinly sliced mortadella over pistacchio pesto with fresh burrata

sliced asparagus & celery salad with sundried tomatoes and fresh burrata

our salumiere’s selection of meats cheeses and accompaniments. Contains nuts.

Filone: White sourdough, mature fermentation, large, tube-shaped loaf, baked dark to very dark, generously coated with wheat bran; open irregular crumb structure and waxy-looking webbing. Nice dark crust with deep seductive, slightly tart caramel flavors and a buttery interior. Larger, darker cousin of the community Stirato: White sourdough, moderate fermentation, long, baguette-shaped loaf with a light brown crust and open, irregular crumb structure.

Local organic market greens with a lemon vinaigrette dressing & shaved parmigiano reggiano.

fresh mozzarella di bufala, heirloom tomatoes and basil, drizzled with evoo & balsamic reduction

our signature warm salad of market greens, radicchio & soft-scrambled eggs with prosciutto & pork pancetta

Little gem lettuce, Caesar dressing, butter croutons, crispy guanciale, topped with shaved parmigiano reggiano.

blanched asparagus spears, arugula, radish, shredded boiled egg topped with lemon dressing

Dolce or piccante.

Dolce or piccante.

Truffle

A thinly sliced high quality italian ham, from parma italy.

A thinly sliced large italian sausage or luncheon meat, originating from bologna.

Thinly sliced bresaola, a lean dried salted beef from the valtellina , a long alpine valley in the lombardy region of northern italy

Dolce or piccante.

A savory, fatty, and moist boneless pork roast of italian culinary tradition

A thinly sliced tuscan salami flavored with fennel seeds.

Filone: White sourdough, mature fermentation, large, tube-shaped loaf, baked dark to very dark, generously coated with wheat bran; open irregular crumb structure and waxy-looking webbing. Nice dark crust with deep seductive, slightly tart caramel flavors and a buttery interior. Larger, darker cousin of the community Stirato: White sourdough, moderate fermentation, long, baguette-shaped loaf with a light brown crust and open, irregular crumb structure.

Napoli.

Puglia.

Bosia.

Piemonte.

Piemonte.

Lombardia.

Lombardia.

Lombardia

Aosta.

Veneto.

Aged 48 months

Lazio.

Aged.

Sardinia

D.O.P San Marzano tomato sauce, cherry tomatoes and Corbara tomatoes with fresh basil

fresh trofie pasta, oven dried tomatoes, with fresh basil pesto topped with parmigiano reggiano.

our signature blend of cured meats in a D.O.P. San Marzano tomato sauce, topped with pecorino romano. Contains nuts.

artisanal pasta, with house-made fennel sausage, broccoli rabe, sun dried and cherry tomatoes & parmigiano reggiano

Egg mix with pecorino cheese, parmgiano, black peppercorn topped with crispy guanciale.

our signature house-made lasagna in a pork & beef ragu & béchamel topped with parmigiano reggiano

Mixed mushrooms & truffle filled gnocchi tossed in a parmigiano reggiano butter sauce topped with fresh truffle

Carnaroli rice with asparagus purée, lemon stracciatella cream and shaved asparagus

Pan seared sea bream over zucchini basil purée served with sautéed cherry tomatoes and snow peas

herbed pork loin sandwich with provolone, pickles & hot calabrese red pepper sauce

pan seared 10oz marinated pork chop served with a watercress and candied walnut salad, tossed in lemon dressing

grilled, 5oz or 8oz prime skirt steak served with roasted fingerling potatoes & herb aioli

house-made fennel sausage served with heirloom beans, broccolini, sautéed cherry tomatoes & roasted shallots

two grilled lamb chops over a parsnip puree, & sautéed swiss chard

Breaded lightly fried milk-fed French veal cutlet served with arugula, roasted apples, cherry tomato salad with parmigiano reggiano.

sautéed with garlic and chili flakes

Sweet-and-savory Sicilian eggplant relish with red and yellow peppers, onions, olives, capers, celery & herbs.

Poached white asparagus with chives and smoked maldon salt

Swiss Chard sautéed with garlic oil

Served Cold

Served Cold

Broccoli rabe marinated in oil

Mini marinated onions.

two house made ricotta filled cannolis, dipped in chocolate chips and pistachios

Chocolate Mousse

Ricotta cheesecake with fresh whipped cream and strawberry coulis.

Sweet Italian custard - Flavor of the day

Fresh House-Made Pasta by the Pound (Serves three people)

imported Italian mortadella, strachatella, pistacchio cream, confit tomatos, basil

Prosciutto, mozzarella di buffalo, tomato, & basil.

Mozzarella di bufala, tomato, basil & pesto.

Parmacotto, peperoncini, asiago, roasted peppers, & arugula.

House made fennel sausage with marinated broccoli rabe, sun dried tomato and smoked provolone on stirato bread

Fresh squeezed lemon, sugar & sour mix over ice