ANTIPASTI
DUCK MEATBALLS
hand-mixed ground duck, veal, pancetta, lemon & mint made-to-order with whipped lemony ricotta & black currant mostarda
FRITTO MISTO
super-fresh & crispy Nantucket squid, Castelvetrano olives, caperberries, lemon aioli & spicy marinara
THYME-GRILLED LAMB SKEWERS
very tender & local lamb loin marinated in lebna yogurt and spices, flame-grilled on a bed of Thyme with sweet onion battuta
LUMP CRAB FRITTERS
hush-puppy style blue crab & corn fritters infused with saffron, serrano chilies & scallions served with crab “tonnato” sauce
ARTICHOKE DIP
blended artichoke hearts, caramelized shallots & herbs melted in the wood oven served with soft-baked parmesan flatbread
BAKED OYSTERS
shucked, Chesapeake oysters wood-baked with traditional salmoriglia sauce, salami, garlic crumbs & pecorino cheese
GNUDI
pillowy ricotta dumplings braised in brown butter with sage, pine nuts, aged fontina
BRUSCHETTA
house-made baguette toasted with scamorza cheese, tomato jam, pepitas & roasted garlic (coming February!)
ANTIPASTO BOARD
prosciutto, charcuterie, select artisan cheeses, pickles, bread, butter & honey (coming February)
VERDUE
salads & inspired seasonal vegetable share plates
BABY KALE
baby Tuscan kale leaves, green apple, celery, crispy chick peas, toasted walnuts, gorgonzola - dressed in peach vinaigrette
GRILLED CAESAR
half a head of romaine grilled over flame, draped with a pudgy Caesar dressing, pecorino romano cheese, toasted pumpkin seeds, garlic bread crumbs
WILD ARUGULA
organic arugula & radicchio lettuces, toasted marcona almonds, parmigiano-Reggiano & grilled lemon vinaigrette
ROASTED MUSHROOMS
locally cultivated & foraged mushrooms roasted with shishito peppers, smoked onion & ricotta salata (coming February!)
PINZIMONIO
raw & pickled seasonal vegetables, smoked onion dip (coming February!)
ACORN SQUASH
roasted acorn squash with burrata, pomegranate, grapes, hazelnut & saba vinegar
COAL-FIRED PIZZA
10" Neopolitan crust is made in-house, fermented for 72-hours. Gluten-free crust is available.
PIZZA MARIA
fresh mozzarella, Napolese tomato sauce, pecorino, basil
PIZZA BIANCO
fresh mozzarella, pecorino, chevre, ricotta, onions, olive oil, basil sauce
“GREAT UNCLE VALENTINE”
Clifty’s country ham, pickled jalapenos, dried cherries, ricotta, rosemary
"NO RESPECT"
hand-sliced pepperoni, white onion, fresh mozzarella, pecorino, oregano, truffle oil
SALUMIERE
a selection of Italian cured meats, fresh mozzarella, pepperoncini & San Marzano tomato sauce (coming February!)
FUNGHI
seasonal mushrooms, fontina, taleggio & rosemary (coming February!)
PASTA SPECIALTIES
PACCHERI
a smaller portion of pasta tossed with milk-braised goat shoulder, marjoram, sweetened peppers & pecorino romano (coming February!)
BUCKWHEAT ORECCHIETTE
house-made gluten-free pasta tossed with chestnuts, radicchio, house sausage, golden raisins & sage (coming February!)
GNOCCHI
baked ricotta dumplings with Reggiano fonduta, cippolini onion, wild mushrooms & long-braised local beef short-rib ragu
PASTA CLASSICS
all of our pasta is made by hand every day. house gluten-free pasta also available.
BUCATINI CACIO E PEPE
the simplistic beauty of a Roman classic with fresh bucatini pasta tossed with pasta water, smoky black pepper & aged pecorino Toscano cheese
MEATBALLS POMODORO
our famous hand-made juicy veal & pork meatballs, spaghetti rustica with hand-pressed San Marzano tomato sauce
RAGU BOLOGNESE
our signature slow-stewed meat ragu with beef, veal, pork, pancetta, rigatoni & ricotta salata
TRIFOLATA
foraged mushrooms from distant and shad- owy forests, asparagus, swiss chard, porcini mushroom brodo, a touch of cream, fresh herbs & black tru e papardelle pasta
CARBONARA
traditional blending of house cured pork cheek, smoky bacon, egg yolk, a touch of cream, pecorino romano & fresh pasta
AGNOLOTTI
hand-made little raviolis stuffed with whipped ricotta, spinach & roasted garlic, gently simmered in garlic cream
FRUTTI DI MARE
KING SALMON
fresh New Zealand salmon encrusted & baked with our snappy pesto sauce served with artichoke and white bean gratin & toasted hazelnuts
SEAFOOD BUCATINI
could-not-be-fresher-seafood selections with mussels from Prince Edward Island, Florida Gulf shrimp, Maine jumbo scallops, chef’s sh brodo, garlic-cream & bucatini pasta
CARBONE
IBERICO PORK SECRETO
“the Wagyu of pork” is grilled acorn-fed Iberian pork presenting the “flank” portion, fennel-rubbed & grilled with potato gratin, & apple-onion agrodulce
CHICKEN BALSAMICO
Faul Family Farms organic half-chicken, creamy polenta, heirloom carrots, with black garlic-fig glaze
PRIME FILET MIGNON
the most exclusive cut, everytime with a 10-ounce, center-cut tenderloin with fingerling fries & truffle butter
DRY-AGED STRIP LOIN
custom aged 40-days, served with Tuscan fries & salsa verde
LAMB LOIN
pan roasted with polenta gnocchi, thyme scented jus & truffle hollandaise (coming February!)
VEAL CHOP MILANESE
fennel, arugula, warm fingerling potatoes, cherry-port wine demi (coming February!)