Antipasti e Insalate dal Forno a Legna 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 , home made “p ro sciu tto co tto ”, mozzarella Assorted artisan cheeses , housemade jam & a lmo nd s 11 Rico tta & organic arugula 16 DI CINGHIALE Hand pulled braised wild boar, onion, Chianti vinegar on grilled 1 2 SALSICCIA E FUNGHI , 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 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, , & 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 “del plin” of three meats; sausage, veal, ra bb it T omato & onion sauce 1 6 You Be the ! (Serves 4) We give you the , 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, POMODORO 44 Parsley & Grana Padano 1 5 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 , crisp y Niman Ranch 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, and tom ato “amatriciana” sau ce , 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)