updated 10/6/14
ANTIPASTI
CARPACCIO 12.00
Thinly sliced raw beef, arugula, lemon, extra virgin olive oil, shave grana
FARRO SALAD 13.50
Warm spelt salad, roasted squash and cauliflower, red onion, baby spinach, hazelnuts, goat cheese, brown butter sherry vinaigrette
SEPPIA AND OXTAIL 12.00
Stewed cuttlefish, oxtail, garlic and chili served with creamy polenta
ESCAROLE SALAD 13.00
Jerusalem artichokes, red onion, pancetta, toasted walnuts, warm sherry vinagrette
STEAMED BOUCHOT MUSSELS 16.00
White wine, tomato, parsley, chili, grilled bread
AUTUMN MARKET SALAD 13.00
Market vegetables, red wine viniagrette
SCHICCIATA ALL’UVA 13.50
Concord grape focaccia, local cheese, teenage greens, saba
TRIPPA ALLA TOSCANA 13.00
Tripe stewed in white wine, sofrito and few tomatoes
PRIMI
ZUPPA DEL GIORNO 8.50
MALFATTI 15.00
Swiss Chard and ricotta gnocchi with brown butter and sage
CORN TORTELLI 18.00
Homemade ravioli filled with corn, mascarpone, parmigiano
CASUNZIEI 12.00
Red beets and ricotta ravioli, melted butter and poppy seeds
TAGLIATELLE AL RAGU’ 17.00
SPAGHETTI NERI ALLA CHITARRA 19.00
Homemade black spaghetti, octopus confit, basil, hot chili pepper
SPAGHETTI VONGOLE 18.00
Manila clams, hot chili peppers, garlic, oreano
RISOTTO OF THE DAY (please allow 20 minutes)
SECONDI
BRAISED RABBIT 27.00
Creamy polenta, black olives
SALTIMBOCCA ALLA ROMANA 21.00
Boneless pork loin scallopine with sage leaves and prosciutto, served with sautéed potatoes
CALF LIVER ALLA VENEZIANA 19.00
GALLETTO ALLA DIAVOLA 26.00 (30 minutes)
Charcoal-grilled young Bobo chicken, cherry panzanella
HANGER STEAK “TAGLIATA” WITH ARUGULA 27.00
Sliced hanger steak, balsamic reduction
FISH OF THE DAY P.A.
CONTORNI
CRUSHED YUKON GOLD POTATOES 7
GRILLED SWISS CHARD STEMS 7
CREAMY POLENTA 7
TOKYO TURNIPS AND BABY CARROTS 7
BRAISED GREENS 8
GRILLED POLENTA 7
ROASTED BEETS with goat cheese 8
ROASTED SQUASH AND CAULIFLOWER 8