Antipasti e Insalate

Warm Olives with Garlic and Rosemary 5.50

Sweet Peppers Stuffed with Three Month Tuscan Pecorino,
Toasted Bread Crumbs and Thyme 8.50

Tuna Conservato with Cannellini Beans 9.00

Assorted Cured Meats with Parmigiano Reggiano 14.50

Arugula and Endive Salad with Pears,Gorgonzola,
Hazelnuts and a Truffle Vinaigrette 11.50

Small Lettuces with Aceto Vivo and Extra Virgin Olive Oil 9.00

Caesar Salad 11.00

 

Paste e Pizzette

Pizzetta with Tuna Conservato, Tomato, Mozzarella,
Olives, Onions and Hot Calabrian Peppers 13.00

Pizzetta with Figs, Goat Cheese and Prosciutto 14.00

Risotto with Butternut Squash, Caggiano Sausage and Sage 20.00

‘Candy Wrapper’ Ravioli Filled with Braised Lamb 19.00

Gnocchi with Escarole, Pancetta and Pecorino 17.00

Linguine with Manilla Clams and Pesto 18.00

Tagliatelle with Classic Emilian Meat Sauce 17.00

 

Piatti del Giorno

Fresh Fish of The Day A.Q.

Grilled Ahi Tuna Salad with Marinated Vegetables,
Anchovies and Hard-Cooked Egg 23.00

Poussin ‘in Terra Cotta’
Baked in The Wood Oven with Artichokes,
Mushrooms, Roasted Peppers, Olives and Potatoes 17.00

Longs-Bailey Farms Pork Sirloin Spiedini with Orange Marsala Glaze,
Roasted Butternut Squash, Artichoke and Cipolline Onions 22.00

Meyer’s Ranch New York Tagliata with Chanterelle Mushrooms and Blue Lake Beans 24.00