updated 4/2020
ANTIPASTI
MIXED TEENAGE GREENS 9.00
CAVOLO NERO SALAD 15.00
Croutons, Parmigiano, anchovy vinaigrette
FARRO SALAD 16.50
Spelt salad, snap peas, radishes, fennel fronds, ricotta salata, champagne vinaigrette
SPRING SALAD 16.50
English peas, favas, snap peas, asparagus, baby spinach, haricot vert, mint, shaved pecorino cheese, champagne vinaigrette
GRILLED ASPARAGUS 17.00
Pancetta, hard boiled egg, shaved Parmigiano, lemon garlic vinaigrette
TRIPPA ALLA TOSCANA 16.00
Tripe stewed in white wine, sofritto and few tomatoes
PRIMI
RICOTTA RAVIOLI 17.00 Tomato, lemon, basil, Parmigiano
MALFATTI 18.00
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
TORTELLI DI RICOTTA 19.00
Homemade ravioli filled with ricotta cheese, served with English peas, mint, and Pecorino
TAGLIATELLE AL RAGU’ 19.50
SPAGHETTI NERI ALLA CHITARRA 21.00
Homemade black spaghetti, octopus confit, basil, chili peppers
SPAGHETTI VONGOLE 19.50
Manila Clams, hot chili peppers, garlic, oregano
SECONDI
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
GALLETTO ALLA DIAVOLA 30.00 (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 SPRING ONIONS lemon, mint, GRILLED SWISS CHARD STEMS anchovy vinaigrette
CREAMY POLENTA parmigiano
BRAISED GREENS garlic, chili, lemon BABY CARROTS yogurt, honey ROOT VEGETABLE GRATIN 12.00
