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