PRIMAVERA 2021

INSALATA PASTE SECONDI

SALMONE (GF) 28 CAPRESE (GF) 18 “PICCOLO SOGNO” 21 Grilled Loch Duart Salmon, broccolini, Imported buffalo mozzarella, oven dried Four cheese ravioli, pine nuts, butter, heirloom tomato and Mediterranean olive tomatoes, basil, extra virgin olive oil Marsala glaze, parmesan curls relish

CAVOLO (GFA) 15 NERI (GFA) 27 POLLETTO (GF) 25

Tuscan kale, radishes, croutons, lemon- String cut black spaghetti, mussels, clams, parmesan dressing Flattened Cornish hen, rapini, lemon shrimp, calamari, San Marzano tomatoes, red chili flakes CARCIOFINI (GF) 15 ROSTICCIANA 29 Lemon marinated baby artichokes, frisee, BUSTINE PRIMAVERA 23 Braised beef short ribs, soft polenta, sautéed shaved Parmesan pea greens, red wine, aromatic vegetables Artichoke and buffalo ricotta stuffed , MISTA (GF) 13 fava beans, English peas

“SAPORE DI MARE” (GFA) 27 Field greens, cucumbers, carrots, grape STRACCI DI FARRO (GFA) 24 tomatoes, Dijon vinaigrette Assorted shellfish and fish stew, garlic Farro flour triangle pasta, asparagus, rubbed toast mushrooms, chopped truffles, parmesan BARBABIETOLE (GF) 15 HALIBUT (GFA) 34 Mixed beets, gorgonzola, citrus, greens, PAGLIA E FIENO (GFA) 24 Roasted Alaskan halibut, pea and mint puree, fennel, hazelnuts stewed farro, Spring vegetables, white wine “Straw and Hay” green and white ribbon and lemon pasta, veal ragu FAVA E PECORINO (GF) 15 Fava beans, Pecorino DOP, olive oil, arugula ANATRA (GF) 29 PAPPARDELLE CON CINGHIALE (GFA) 26 Half roasted duck, fennel flavored sausage, ANTIPASTI Wide flat pasta, spiced wild boar ragu cauliflower puree, Tuscan kale, rosemary reduction

PROSCIUTTO DI PARMA (GF) 17 BRANZINO AL FORNO (GF) 39 Prosciutto di Parma, melon PIZZE Whole Mediterranean sea bass, sea salt crusted, asparagus, citrus caper reduction BURRATA (GF) 17 MARGERHITA 15 Hand-stuffed mozzarella, mortadella, pistachios, marinated roasted grapes Classic Margherita pizza, San Marzano CONTORNI tomato sauce, di latte, basil

POLPO (GF) 18 MEDITERRANEAN OLIVES 7 Grilled octopus, arugula, citrus, fennel, BIANCA 15

7 grape tomatoes GRILLED ASPARAGUS Fiori di latte, arugula salad, shaved parmesan RAPINI 7 GF 16 FUNGHI AL FORNO ( ) Wood roasted oyster mushrooms, house BROCCOLINI 7 cured pancetta, aged balsamic, radicchio, SALAMETTI 17 spinach ROSEMARY POTATOES 7 Fiori di latte, artisan salami, roasted peppers, Spring onion FIORI DI ZUCCA 15 (GF) GLUTEN-FREE (GFA) GLUTEN-FREE Crispy fontina stuffed squash blossoms, PROSCIUTTO 17 tomato and olive oil puree AVAILABLE UPON REQUEST Fiori di latte, San Marzano tomato sauce, sliced Prosciutto di Parma FRITTURA 20 FOR THE SAFETY OF OUR GUESTS: Fried calamari and shrimp, lemon WE ARE LIMITING ALL DINING EXPERIENCES TO NO MORE THAN 90 MINUTES FOR TABLES OF 2, 1HR AND 45 MINUTES FOR TABLES OF 3-4, AND 2 HOURS FOR TABLES OF 5+

CHEF DI CUCINA MICHAEL BURKE PICCOLO SOGNO’S OWN WE USE A COMBINATION OF LOCAL AND SOUS CHEFS EXTRA VIRGIN OLIVE OIL IMPORTED FROM ITALIAN INGREDIENTS FEATURING GREEN GERARDO CRUZ SICILY AND 15 YEAR AGED BALSAMIC CITY MARKET PRODUCE, SICILIAN SEA NICK TOLITANO VINEGARS AVAILABLE, ASK YOUR SERVER SALT, DOP PIZZA FLOUR, SAN MARZANO TOMATOES AND ITALIAN CHEESES