Caprese Bar BRUSCHETTE Pizza Alla Pala Pasta Piatti FISH MARKET SPIEDINI Salumeria Antipasti FRITTO

antipasti SALUMeria Pasta piatti Small plates for the table Artisanal cheeses and cured meats from Fresh, coastal-inspired pasta dishes Larger plates for one, also great for sharing Italy and the US OSTRICHE Pasta Secca POLLO CON ZUCCHINE Afeltra pasta made in Gragnano, Napoli; served al dente ½ dozen ∙ 15 | dozen ∙ 28 SALUMI E FORMAGGI MISTI The best grain, bronze-extruded and dried at controlled temperatures for ‘Harrison’s Farm’ roasted chicken thighs, Daily selection of raw Island Creek Chef’s selection of 5 of our best salumi up to 2 days, following 400 years of tradition grilled & marinated summer squash, mint, Oysters on the half-shell & formaggi from Italy and the US ∙ 23 VESUVIO CON RAGù extra virgin olive oil ∙ 24 Island Creek Oysters, a sustainable caprese bar farm anchored in Duxbury Bay, MA, SALUMI E FORMAGGI DI SALSICCIA E RAPE TAGLIATA DI MANZO sends us a daily selection of fresh oysters GRANDISSIMO Choose your tomato and your handmade cheese. ‘Afeltra’ spiral pasta, sausage & rapini ragù, Grilled ‘Snake River’ Wagyu Bohemian steak, The epic board of 8 assorted salumi & We’ll dress it simply with basil, sea salt Pecorino Romano DOP ∙ 18 marble potatoes, red onion, red wine POLPO & Roi ‘Mosto’ extra virgin olive oil formaggi from Italy and the US ∙ 40 LINGUINE ALLE VONGOLE vinaigrette ∙ 32 Charred Spanish octopus, gigante CHOOSE YOUR TOMATO beans, celery, cherry tomatoes, ANTIPASTI MISTI ∙ 31 ‘Afeltra’ long string pasta, steamed clams, MELANZANE CON POMODORO pick one white wine, chili flake ∙ 19 Calabrian neonata ∙ 21 Housemade mozzarella E MOZZARELLA Neonata is a traditional condiment of 18-month Parmigiano Reggiano® DOP Local heirloom Whole-roasted Italian eggplant, housemade preserved fish with sweet & hot peppers Perfectly imperfect, color-streaked, juicy ‘Giorgio’s’ Soppressata & Coppa Pasta Fresca mozzarella, fresh tomatoes, basil ∙ 22 Marinated Mighty Vine Made daily at our fresh pasta counter with semolina flour from Basil pesto & roasted tomatoes North Dakota Mills and local eggs INSALATA VERDE Vibrant, ripe, sweet with a mild acidity ‘Epiphany Farms’ summer lettuce Marinated eggplant & sweet peppers Cherry tomatoes PANSOTTI ALLA GENOVESE & kale, radish, herb vinaigrette, White bean & artichoke spread Bite-sized and bursting with flavor Housemade spinach & ricotta-filled pasta, Pecorino Gigante ∙ 12 Tarralli breadsticks walnut pesto, Parmigiano Reggiano® DOP ∙ 16 Marinated olives FISH MARKET PESCE MARINATO CHOOSE YOUR HANDMADE CHEESE Typical of Liguria, this filled pasta gets its name from the local Ask your server about today’s wild catch pick one dialect “pansa,” meaning belly Daily selection of raw, marinated fish, All boards served with housemade fruit HOW DOES IT WORK? sea salt & extra virgin olive oil ∙ 15 mostarda and amaretto honey Made in-house every day... SPAGHETTI ALLA CHITARRA 1. Select your fish INSALATA DI MARE MOZZARELLA Housemade “guitar string” pasta, heirloom tomato, 2. Choose a style below. Hand-pulled ball of fior di latte mozzarella Lightly-poached shrimp, calamari, local summer squash, whipped ricotta, basil ∙ 17 3. Buon Appetito! made with cow’s milk ∙ 12 “Chitarra” is Italian for guitar PEI mussels, celery, pickled chilis, SALSA VERDE lemon, extra virgin olive oil ∙ 15 BURRATA Parsley, garlic, lemon, roasted potatoes, An Italian summer classic dish SPIEDINI Soft, cream-filled ball of mozzarella ∙ 14 TAGLIATELLE AL NERO ALLO SCOGLIO Small bites served on “spiedi,” or skewers, Burrata gets its name from burro, or “butter,” Housemade squid ink pasta, shrimp, clams, extra virgin olive oil perfect for sharing thanks to its rich and creamy interior Rhode Island calamari, white wine, tomato ∙ 22 A traditional southern Italian sauce Deriving its name from the Italian word tagliare, or “to cut,” GAMBERETTI STRACCIATELLA tagliatelle is a long, flat, and narrow fresh egg pasta typical ALLA GHIOTTA Charred Gulf shrimp, cherry tomatoes, Shreds of stretched housemade of central Italy Heirloom cherry tomatoes, Castelvetrano FRITTO mozzarella mixed with cream ∙ 12 olives, capers, oregano Lightly-fried dishes are an authentic taste salsa verde ∙ 12 Stracciatella comes from the Italian word stracciare of Italian street food “All ghiotta” means “glutton-style” AGNELLO meaning “to stretch” ALLA SORRENTINA SuPPLì Housemade ‘Catalpa Grove’ lamb ...or straight from Campania! Roman-style fried rice balls, 18-month sausage, Calabrian chili, green Charred lemon, wilted greens, Russo MOZZARELLA DI BUFALA DOP ‘L’Arcangelo’ Penisola Sorrentina DOP Parmigiano Reggiano® DOP, onion ∙ 10 Water buffalo milk mozzarella from Italian pizza alla pala extra virgin olive oil, sea salt housemade mozzarella ∙ 11 cheesemakers ‘Caseifico Il Casolare’ ∙ 16 POLPETTE Traditional Roman-style pizza with a crispy, yet pillowy With the freshest fish, sometimes a simple preparation ARANCINI Housemade beef & pork meatballs, crust. Great for sharing! is all you need Sicilian-style fried saffron rice balls, tomato, 18-month Parmigiano MARGHERITA Market price Reggiano® DOP ∙ 12 peas, ragù, Pecorino Romano DOP ∙ 12 Tomato sauce, housemade mozzarella, basil ∙ 12 FRITTO MISTO DI PESCE PESCE SPADA TRICOLORE Grilled swordfish, tomato & almond 8 each | 18 for all three Ligurian-style fried seafood ∙ 12 BRUSCHETTE ‘Ferrarini’ Prosciutto di Parma DOP, cherry tomatoes, contorni In Italy, this coastal street food is traditionally pesto Trapanese*, extra virgin Our freshly-baked Pizza alla Pala dough topped with housemade stracciatella cheese, arugula ∙ 15 BIETOLA E CAVOLO enjoyed hot in a portable newspaper cone olive oil ∙ 11 deliciously simple accompaniments, straight from with a fresh squeeze of lemon Wilted swiss chard and kale, lemon, chili flake *A Sicilian favorite from the city of Trapani our oven to your table SICILIANA Tomato sauce, Gaeta olives, marinated ZUCCHINE POMODORO Grilled & marinated summer squash, mint Heirloom tomatoes, fresh basil, garlic, artichoke hearts, Mozzarella di Bufala DOP, extra virgin olive oil ∙ 8 Sicilian oregano ∙ 14 PATATE AL FORNO Crispy potatoes, anchovy, herbs COCKTAIL vino bar PESTO DI GARBANZO FIORE DI ZUCCA Squash blossoms, shaved zucchini, basil, chili flake, Italians never have a meal Fresh chickpea pesto, Pecorino Romano DOP, Calabro ricotta ∙ 15 BAR without wine – neither mint, extra virgin olive oil ∙ 8 It’s summer time - and should you. Turn over for POMODORO E ACCIUGHE Summer in Italy means you TONNO our wine list. Heirloom tomatoes, anchovy & garlic oil, mint ∙ 14 need a drink in your hands House olive oil-poached yellowfin tuna, right away. Trust us. Cin Cin! Castelvetrano olives ∙ 8 TRIO deliciously vegetarian Can’t decide? Enjoy one of each ∙ 16 Please inform your server of any allergies or dietary restrictions. *The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness. FEATURED COCKTAILS VINI | BY THE GLASS VINI | BY THE BOTTLE

07.0 4.18