updated 1/19/16

ANTIPASTI

CARPACCIO 12.50
Thinly sliced raw beef, anchovies, capers, lemon, shaved grana

FARRO SALAD 14.00
Roasted squash and cauliflower, red onion, greens, hazelnuts, goat cheese, brown butter, sherry vinegar

SEPPIA AND OXTAIL 13.00
Stewed cuttlefish, oxtail, garlic and chili served with creamy polenta

ESCAROLE SALAD 14.00
Jerusalem artichokes, red onion, pancetta, toasted walnuts, warm sherry vinegarette

STEAMED BOUCHOT MUSSELS 16.50
White wine, tomato, parsley, chili, grilled bread

CAVOLO NERO SALAD 13.00
Croutons, Parmigiano, anchovy vinaigrette

TRIPPA ALLA TOSCANA 14.00
Tripe stewed in white wine, sofritto and few tomatoes

 

PRIMI

ZUPPA DEL GIORNO 10.00

MALFATTI 16.00
Swiss chard and ricotta gnocchi with brown butter and sage

CASUNZIEI 12.00
Red beets and ricotta ravioli, melted butter and poppy seeds

TORTELLI DI ZUCCA 18.00
Homemade ravioli filled with roasted squash and mascarpone, Parmigiano

TAGLIATELLE AL RAGU’ 18.00

SPAGHETTI NERI ALLA CHITARRA 21.00
Homemade black spaghetti, octopus confit, basil, hot chili peppers

SPAGHETTI VONGOLE 19.00
Manila Clams, hot chili peppers, garlic, oregano

RISOTTO OF THE DAY (please allow 20 minutes)

 

SECONDI

BRAISED RABBIT 29.00
Creamy polenta, black olives

SALTIMBOCCA ALLA ROMANA  25.00
Boneless pork loin scallopine with sage leaves and prosciutto, served with sautéed potatoes

CALF LIVER ALLA VENEZIANA   23.00

GALLETTO ALLA DIAVOLA  27.00      (30 minutes)
Charcoal-grilled young Bobo chicken, cherry panzanella

HANGER STEAK “TAGLIATA” WITH ARUGULA   28.00
Sliced hanger steak, balsamic reduction

FISH OF THE DAY  P.A.

CONTORNI   

CRUSHED YUKON GOLD POTATOES 8.00
GRILLED SWISS CHARD STEMS anchovy vinaigrette 9.00
CRISPY SQUASHED BEETS horseradish crème, chives 9.00
CREAMY POLENTA parmigiano 8.00
BRAISED GREENS garlic, chili, lemon 9.00
ROASTED MUSHROOMS shallots, thyme 9.00
ROASTED BRUSSEL SPROUTS gremolata, pecorino 9.00