Antipasti e Insalate Pizza dal Forno a Legna SALUMI FATTI IN CASA MARGHERITA Sa mp ling , house made salumi & charcuterie, pickles, marinated olives 12 T oma to sau ce, b asil, oregano & fresh mozzarella 1 4 Add cheese 3 add “bomba” bread 4 PROSCIUTTO COTTO FORMAGGI Tomato sauce, home made “p ro sciu tto co tto ”, mozzarella Assorted artisan cheeses , housemade jam & a lmo nd s 11 Rico tta & organic arugula 16 BRUSCHETTA DI CINGHIALE Hand pulled braised wild boar, onion, Chianti vinegar on grilled ciabatta 1 2 SALSICCIA E FUNGHI Tomato sauce, homemade spicy sausage, wild mushrooms & mozzarella 1 6 INSALATA PRIMAVERA M ix lettuce, herbs, roasted seeds, beets, radishes & house dressing 7 SCHIACCIATA NDUJA E BROCCOLI RABE Housemade “nduja” spicy sausage , marinated broccoli rabe & caciocavallo cheese 1 6 INSALATA POLLO Add Prosciutto 5 Add Arugula 3 Add Mushrooms 3 Marinated grilled chicken breast with organic greens Homemade croutons , cherry tomatoes & Taggiasca olives 1 4 Secondi INSALATA GAMBERI BRANZINO E RISO NERO E BROCCOLINI Grilled prawns with mixed greens salad, organic che rr y tom atoe s, garbanzo beans & shaved almonds 1 5 Grille d Mediterranean sea ba ss file t, black Venere rice Broccoli di ciccio & white wine lem on cap ers sauce 2 5 NICOISE (CRU FAVORITE) House preserved tuna, potatoes, cherry tomatoes, olives, butter lettuce POLLO ARROSTO IN TECIA Pickled green beans & hard boiled egg 1 2 Terra cotta roasted natural free ra ng e M ar y’s chicken, Yukon potatoes, Bosane olives & oregano 2 0
AGNELLO AL FORNO Panini Roasted Colorado lamb shank, Yukon potatoes, braised Tuscan cabbage PANINO DI POLLO Sangiovese wine & root vegetables sa uce 24 Br ead ed crispy fried chicken breast, Caciocavallo che ese olive & vegetable spread; mixed green salad 1 3 COSTATA DI MANZO Dr y-a ged Ribe ye stea k, roasted potatoes & a sp ara gu s 36 PASTRAMI PANINI House cured pastrami, slaw, grain mustard Contorni Pr ovolone che ese; potato chips 15 BROCCOLINI Di ciccio broccoli, olive oil, garlic & Grana Padano cheese 6
Paste Fatte in Casa e Risotti ASPARAGI Pan roasted local asparagus, rosemary, sweet red onion 6 AGNOLOTTI DEL PLIN Ho use ma de small ravioli “del plin” of three meats; sausage, veal, ra bb it T omato & onion sauce 1 6 You Be the CHEF! (Serves 4) We give you the pasta, the sauce, the cheese RAVIOLI BERGAMASCHI “SCARPINOC C” and the instructions how to prepare it at home Traditional Bergamo ravioli of wild greens , “ Ta leg g io Vero” & Branzi cheese Will Keep Frozen for 6 months Br own butter sauce, crispy beets chips 15 TAGLIATELLE BOLOGNESE 48 FOIADE DI FUNGHI (GLUTEN FREE) Organic buckwheat pasta, mixed wild mushrooms, garlic, SPAGHETTI POMODORO 44 Parsley & Grana Padano 1 5 RIGATONI AMATRICIANA 4 8 BIGOLI E CODA “Bigoli” pasta with N ebbiolo braised oxtail & a sp ara gu s 1 6 AGNOLOTTI DEL PLIN 56
RISOTTO E PANCIA DI MAIALE RAVIOLI BERGAMASCHI “SCARPINOCC” 56 Carnaroli risotto parmigiana, crisp y Niman Ranch pork belly, Br aise d Savoy cabbage, de mi-g la ce sau ce 18 FOIADE DI FUNGHI (GLUTEN FREE) 52
TAGLIATELLE BOLOGNESE BIGOLI E CODA 60 Housemade tagliatelle pasta in a sausage, veal, tomato & onion sauce 1 4 LASAGNA - MEAT OR VEGETABLE (SERVES 6) 60 SPAGHETTI POMODORO ( VEGETABLE LASAGNA 1 DAY ADVANCE PREORDER ) Housemade spaghetti pasta with tomato sauce and garlic 1 3 MIX SALAD RIGATONI AMATRICIANA Baby lettuces, cherry tomatoes, vinaigrette & cr ostin i 3 0 Ho use ma de riga ton i pasta with traditional onion, guanciale and tom ato “amatriciana” sau ce , pecorino cheese 1 4 PIZZAIOLO KIT (SERVES 4) 4 0 4 dough balls, tomato sauce, mozzarella and choice of topping LINGUINI GAMBERI E CARCIOFI Ho use ma de linguine pasta, Watsonville artichokes Toppings: mushrooms, prosciutto cotto, arugula, nduja Wild gulf prawns & cherry tomatoes 1 8 asparagus, salami, salsiccia, olives (all additional 3)