Capicola, Bresaola, Speck, Soppressata

Chef’s Choice of Cheeses

Mixed olives (gatea, arbequina, collassal, cerignola) marinated in extra virgin olive oil, lemon and orange peel, rosemary, bay leaf, black pepper, and fennel seed.

Tender artichoke hearts are marinated in extra virgin olive oil and lemon, flavored with garlic, Italian herbs, peppercorns, and red chili flakes

Hind leg of Parma ham and cured for 18-24 months, with figs.

Escarole hearts, grated pecorino di fossa (aged pecorino wrapped in walnut leaves), toasted walnuts, and shaved red onion. Tossed with a red wine vinegar and walnut oil vinaigrette.

Spinach with Apples, Panelle & Speck.

Bucatini in tomato sauce, spiced with chili flake, guanciale, red onions, and parsley.

Bavette is tossed with olive oil, coarsely ground black pepper, parmigiano and pecorino cheeses and butter.

Oven roasted baby roma tomatoes and garlic toasted in olive oil, chili flake, and fresh parsley.

Spaghetti and squid ink with Pesce Misto.

Mediterranean Seabass.

Sirloin marinated in rosemary, garlic, smoked paprika and olive oil, served with fungi misti and aged balsamic.

Devil’s style chicken. Half of an organic chicken from Pennsylvania, marinated in olive oil, black pepper, and lemon and pan roasted. The meat is finished with the pepper oil (red chili, black, white, and pink peppercorns). Garnished with seasonal accompaniments.

Broccoli Rabe with Pecorino Fresco and Pickled Chili.

Crispy fingerling potatoes, lightly fried, accompanied by tomato aioli.