spring appetizers

Olives selected imported olives marinated in wild fennel flowers and fresh rosemary				6
Rughetta wild arugula in lemon olive oil with shaved reggiano parmesan				9
Salumi jamon serrano, house-made coppa and lardo				14
Pizzetta Rustica grilled flat bread with gorgonzola cremificato, house-made pancetta, wild arugula and aged balsamic vinegar				13
Carciofi poached artichokes, preserved lemon, arugula, almonds and reggiano parmesan in honey-lemon vinaigrette				13
Pulpo a la Gallega boiled octopus galician style with potatoes, pimentòn de la vera, fiori di sale and extra virgin olive oil				14
Ceviche day boat scallops marinated in fresh lime juice with grapefruit, cilantro, red onion and espelette chili				14
Mozzarella buffalo mozzarella marinated in crème fraiche with dandelion greens in lemon and anchovy garlic dressing				12
Baccalà Fritto crisp fried house cured salt cold in tarragon with aioli				12
Fave con Ricotta fava beans, english peas, fresh mint and sheep's milk ricotta and capra sarda in lemon agrumato				13
Huevos Fritos a Lo Pobre fried farm eggs with grated mullet bottarga, red onion, parsley, capers and charred bruschetta				15
Bietole Ed Arancie red beets, oranges, hazelnuts, oregano and pecorino romano in chardonnay agrodolce				11
Sardine Ai Ferri grilled sardines with umbrian chickpeas, parsley, red onion, lemon and raisins				15
Empanadas braised beef tenderloin empanadas with cumin, onions and pimenton				15
Tonno wild fennel pollen crusted sashimi-grade tuna with corona beans, celery, caperberries and lemon salad				17
Gambas pan-fried hawaiian king prawns in trapanese coarse sea salt				19

soup

Passata di Porri E Patate rustic puree of potatoes, leeks and sorrel with thyme, white wine and crème fraiche				9

insalate

Insalata di Zucchine sliced green summer squash tossed with lemon and olive oil, pinenuts, marjoram and ricotta salata				9
Cappalunghe Trifolati cast iron-seared razor clams with garlic, chili and parsley, served with bruschetta				13

pasta

Tortelli di Ricotta con Verdure della Stagione fresh pasta filled with ricotta, mascarpone and parmesan, served with english and snap peas, fava beans, mint and pecorino romano				20
Fettuccine Ai Porcini fresh ribbon pasta with porcini mushrooms, garlic, thyme and parmesan				22
Strozzapreti al Ragu artisanal pasta twists with slow-braised beef ragu, red wine, spices and rosemary				21
Risotto al Nero di Seppia principato di lucedio vialone nano rice with cuttlefish ink, fresh squid, tomatoes, basil, chili and lemon				21

meat

Spigola grilled black bass filet, salad of haricots vert, yellow romano beans and fingerling potatoes with shallots, crème fraiche, lemon and parsley				29
Agnello dijon-marinated meiller farm lamb chop and loin, potato puree, broccoli rabe and paranzana olives				33
Porchetta Alla Romana slow-roasted flying pigs farm heritage pig, yellow polenta, sauteed swiss chard				29
Bistecca Alla Griglia grilled stone broke farms ribeye steak with anchovy butter, breakfast radishes and french arugula salad				38

cheese selection

Bayley Hazen (greensboro, vermont): jasper hill farm blue cheese, made of raw cow milk, aged for 4 to 6 months, buttery taste and crumbly texture
Manchego (la mancha, spain): named after manchego sheep breed, raw milk aged for a minimum of 14 months
Crottino (cornish, new hampshire): hi-land farms rind ripened goat cheese. it is pastuerized, rustic and tangy