updated 7/21/14

ANTIPASTI

CARPACCIO  11.00
Thinly sliced raw beef, arugula, lemon, extra virgin olive oil, shave grana

FARRO SALAD  13.00
Cucumber, tomato, red onion, basil, lemon, extra virgin olive oil

SEPPIA AND OXTAIL   11.00
Stewed cuttlefish, oxtail, garlic and chili served with creamy polenta

GRILLED SHRIMP SALAD  15.00
Zucchini, scapes, hot pepper, mint, basil, salmoriglio

STEAMED BOUCHOT MUSSELS    14.00
White wine, tomato, parsley, chili, grilled bread

MARKET SALAD 13.50
Market vegetables, red wine viniagrette

SHAVED ZUCCHINI SALAD 12.00
Raw zucchini, hot red pepper, mint, lemon, extra virgin olive oil

TRIPPA ALLA TOSCANA   13.00
Tripe stewed in white wine, sofrito and few tomatoes

PRIMI

ZUPPA DEL GIORNO

MALFATTI  15.00
Swiss Chard and ricotta gnocchi with brown butter and sage

TORTELLI DI PISELLI  18.00
Homemade ravioli filled with English peas and mascarpone, pecorino, mint

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  18.0
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   26.00
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
SAUTEED GREENS 8
GRILLED POLENTA
7
SNAP PEAS 7