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PASTA 25HANDMADE ARTISAN PASTAS
TAGLIATELLE bolognese ragù, parmigiano
CAPPELLETTI truffled ricotta ravioli, prosciutto, butter
GARGANELLI pasta quills, cream, radicchio, truffle butter, prosciutto
MEZZALUNA butternut squash ravioli, brown butter, sage, aged balsamico
GRAMIGNA macaroni, sweet pork sausage, tomato, cream
MAFALDE crab, shrimp, scallop, lemon confit, calabrian chili butter
FUSILLI neopolitan pork shoulder ragù, robiolina
TORCIA squid ink pasta, seppia & shrimp ragù
SPAGHETTI pomodoro, basil
LASAGNA spinach-pasta, bolognese antica ragù
RISOTTO acquerello rice, porcini, parmigiano, spinach
LOW GLUTEN PASTA available upon request 23
*Consuming raw o r unde r cooked mea t s , pou l t r y , s ea f ood ,
sh e l l f i s h , o r egg s may in c r ea s e you r r i s k o f f oodbo rne i l l n e s s
SPECIALITA DELLA CASAHOUSE SPECIALTIES
CAPESANTE 32pan-seared sea scallops, braised lentils, escarole, sopressata
POLLO AL MATTONE 33brick oven-roasted chicken, gaeta olive, lemon, caper, potato
PORCHETTA 36tuscan spit-roasted hampshire pork, salsa verde, morini potatoes
PETRONIANA 35crispy veal cutlet, prosciutto cotto, spinach, parmigiano, truffle cream
Squacquerone cow, softParmigiano-Reggiano Vecchio cow, hard, rawBianco Sardo sheep, firmGorgonzola Dolce cow, semi-softMoliterno al Tartufo sheep, truffle, semi-firm, raw
Prosciutto di Parma 24 monthSpeck smoked prosciuttoFelino “King of salame”Sopressata sweet cured pork sausageMortadella delicate pork roll, BolognaBresaola air dried beef
ALLA GRIGLIAFROM THE GRILL
VITELLO 16 oz bone-in amish veal chop 52
BRANZINO mediterranean sea bass 37
GRIGLIATA MISTA* lamb chops, coppa steak, hanger steak 48
TAGLIATA* 14 oz, 40 day dry-aged bone-in strip steak 48
COSTATA FOR TWO* 40 oz, 40 day dry-aged tomahawk ribeye 145
CONTORNI 13
SPINACH, CREAMED OR SAUTEÉD
CAULIFLOWER GRATIN
PARMIGIANO FINGERLING POTATOES
BRUSSELS SPROUTS, PANCETTA RAGÙ
Trota smoked trout, olives & sour creamParmigiano “Gelato” aged balsamicoFegatini duck liver mousse, passito wine
BATTILARDOCURED MEATS, CHEESES & SAVORY SPREADS SERVED WITH GRILLED BREAD AND TIGELLE
CHOICE OF ONE 12, THREE 33, OR FIVE 45
ANTIPASTI
POLIPO 19seared octopus, chive yogurt, tomatofennel, spicy sopressata, lemon
FRITTO MISTO 23sicilian-style crispy calamari & shrimpcherry pepper, bomba calabrese aioli
BRUSCHETTA MPChef’s selection of seasonal ingredients toasted filone bread
BURRATA 19creamy mozzarella, fig condimentored endive, orange
POLENTA DI FUNGHI 18wild mushroom ragù, taleggio fondutapansito
SALSICCIA 19house-made chicken fennel sausagebroccoli rabe pesto, chicken jus
POLPETTINE 18prosciutto & mortadella meatballssimmered in tomato sauceparmigiano fonduta
TORTELLINI IN BRODO 16traditional meat-filled ravioli rich chicken broth
INSALATA
MARE 21adriatic-style seafood saladolive, lemon, caper, celery
CACIO E PEPE* 17romaine lettuce, garlic breadcrumbparmigiano, anchovy vinaigrette
MISTA 15mixed lettuces, shaved vegetablescandied walnut, robiolina crostinishallot red wine vinaigrette
RUCOLA 17wild arugula, speck, ricotta salatahazelnut vinaigrette
CHEF & OWNER Michae l Whi t e Á EXECUTIVE CHEF Bi l l Dor r l e r Á CHEF DI CUCINA Gera rdo F e rnandez