updated 12/2021

ANTIPASTI

CAVOLO NERO SALAD 15.00
Croutons, Parmigiano, anchovy vinaigrette

AUTUMN MARKET SALAD  16.50
English peas, favas, spring onion, haricot vert, asparagus, baby spinach, pea shoots, mint, shaved Pecorino, champagne vinaigrette

FARRO SALAD 16.50
Warm spelt salad, roasted squash and cauliflower, red onions, sprout leaves, toasted hazelnuts, goat cheese

FAVE E CICORIA 16.00
Dried fava bean puree with sauteed dandelion greens, garlic, extra virgin

TRIPPA ALLA TOSCANA 17.00
Tripe stewed in white wine, sofritto and few tomatoes

PRIMI

SOUP  12.00   changes

RICOTTA RAVIOLI  18.00   Tomato, lemon, basil, Parmigiano

MALFATTI 18.50
Swiss chard and ricotta gnocchi with brown butter and sage

KID PASTA 12.00 Tagliatelle with butter and cheese

CASUNZIEI 17.00
Red beets and ricotta ravioli, melted butter and poppy seeds

RICOTTA TORTELLI  19.00
Homemade ravioli stuffed with ricotta, english peas, pecorino, mint

TAGLIATELLE AL RAGU’ 20.00

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

SPAGHETTI VONGOLE 21.00
Manila Clams, hot chili peppers, garlic, oregano

PACCHERI  27.00  Pork shoulder ragu, chives, Parmigiano, creamy goat cheese

SECONDI

FUNGHI E POLENTA   21.00
Sauteed wild mushrooms over creamy polenta, Parmigiano
add an egg 1.50

BRAISED RABBIT  31.00
Creamy polenta, black olives

SALTIMBOCCA ALLA ROMANA  29.00
Boneless pork loin scallopine with sage leaves and prosciutto, served with sautéed potatoes

MERLUZZO AL FORNO  29.00                                                                                                                                                Hake filet baked with Salmoriglio, fingerling potatoes, little tomatoes, black olives, basil, toasted breadcrumbs

GALLETTO ALLA DIAVOLA  31.00      (30 minutes)
Charcoal-grilled young chicken, fennel salad, mashed yukons

HANGER STEAK “TAGLIATA” WITH ARUGULA   29.50
Sliced hanger steak, balsamic reduction

CONTORNI   10.00

CRUSHED YUKON GOLD POTATOES
GRILLED SWISS CHARD STEMS anchovy vinaigrette
GRILLED SPRING ONIONS  mint, lemon
CREAMY POLENTA parmigiano
BRAISED GREENS garlic, chili, lemon
BABY CARROTS yogurt, honey

 

Dessert 

CREME FRAICHE PANNA COTTA drizzle of saba, almond cookie

AFFOGATO AL CAFFE

PEAR AND CHOCOLATE CAKE vanilla whip

HOMEMADE GELATO 

 

 

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