ITA 101 MENU – August 23, 2018

Antipasti Polipo Grigliato – 16 Grilled octopus served with caponata over a fennel puree Fichi con Mandorle – 17 Roasted figs with almonds wrapped in speck and served with fontina cheese Carpaccio di Manzo* – 21 Filet mignon served raw with parmesan and extra virgin olive oil topped with shaved black truffles Zuppa di Cantalupo – 9 Cantaloupe soup with cold smoked bluefish, canary melon and pistachios

Insalata Insalata Mista – 11 Baby greens with walnuts, cranberries and shaved pecorino cheese tossed with house vinaigrette Insalata di Fagiolini e Mais – 9 Warm salad of green beans and corn

Pasta *All are handmade fresh daily and served alla Chitarra con Cacio & Pepe – Half – 14, Full – 22 Spaghetti tossed with a creamy grated Pecorino and fresh ground black pepper Pesto Siciliano con Pomodoro – 21 Tagliolini tossed with Chef Kevin’s house-made Sicilian sun-dried tomato pesto sauce with almonds and Pecorino and topped with roasted pine nuts Mafaldine con Aragosta & Calamari – 27 Mafaldine with lobster and squid in a lobster reduction Fettucine con Ragu di Anatra – 23 Fettucine with duck ragu

Secondi *all meats and fish are sustainable and organic Pesce del Giorno – 35 Scallops over a roasted eggplant puree Pollo con Finocchi e Patate – 23 Chicken with roasted fennel, potatoes and peppers over a cognac and chicken au jus Involtini di Maiale – 33 Pork involtini rolled with cheese and served with warm fingerling potatoes and green beans over a red pepper puree

Please inform your server of any allergies!

*Consuming raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness