updated 8/15/16
ANTIPASTI
CARPACCIO 12.50
Thinly sliced raw beef, anchovies, capers, lemon, shaved grana
FARRO SALAD 14.00
Cucumber, tomato, red onion, basil, lemon, extra virgin olive oil
SEPPIA AND OXTAIL 13.00
Stewed cuttlefish, oxtail, garlic and chili served with creamy polenta
MARKET SALAD 14.00
A selection of seasonal market vegetables, basil, red wine vinaigrette
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 19.00
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 26.00
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
ROASTED BEETS red wine vinaigrette 9.00
CREAMY POLENTA parmigiano 8.00
BRAISED GREENS garlic, chili, lemon 9.00
ROASTED MUSHROOMS shallots, thyme 9.00
BABY CARROTS yogurt, honey 9.00