STEP 1: HOUSE BAKED BREADS STEP 2: HOUSEMADE CONDIMENTS perfect for sharing! BRUSCHETTA CREATE ALL OF OUR BREADS ARE MADE FRESH DAILY IN OUR PANETTERIA 1 FOR $3, 2 FOR $5, 4 FOR $9 WITH OUR LIEVITO MADRE AND ORGANIC, STONE MILLED FLOURS E MIELE | 11 HEIRLOOM TOMATOES | 14 YOUR OWN Otto Tondo bread with local Calabro Rustico bread with Eckerton Farms Heirloom MEDITERRANEO OTTO TONDO RYE SOURDOUGH POMODORI CARCIOFO PESTO DI Ricotta and Honey Tomatoes, Garlic, and Opal Basil BREAD With Soft Wheat and With Soft Wheat Flours With Rye and Whole Wheat Flours SEMI-SECCHI Wood-Grilled Artichoke OLIVE NERE Whole Rye Flours Sundried Tomato Purée Dip with Extra Virgin Black Olive Tapenade with SPECK E BITTO | 12 'NDUJA E STRACCIATELLA | 13 GRANO DURO GRANO ARSO with Extra Virgin Olive Oil Olive Oil Extra Virgin Olive Oil PEPERONCINO CALABRESE Mediterraneo bread with Bitto Rustico bread with spicy salami spread, Housemade BASKET RUSTICO With Durum Wheat Flours With Burned Wild Hive Calabrian Chili Spread with Extra Virgin Olive Oil cheese and speck Stracciatella, Extra Virgin Olive Oil & Basil With Soft and Hard Wheat Flours Special Blend Flour

DALLA SALUMERIA ANTIPASTI PIZZA alla PALA PASTA SPIEDINI DI GAMBERI | 19 TRADITIONAL ROMAN-STYLE PIZZA NOT ALL PASTAS ARE CREATED EQUAL. SALUMI FORMAGGI THE SECRET IS IN THE GRAIN... Grilled Wild Shrimp Skewers with SALSICCIA E CIME DI RAPA | 19 pick 3 for $15, 5 for $19 PICK 3 FOR $12, 5 FOR $17 Wild Hive Farms Soft Polenta and Chives Tomato Sauce, Housemade , Housemade Sweet Sausage, BUCATINI | 23 SPECK PARMIGIANO REGGIANO DOP Broccoli Rabe & Fresno Chili made from durum wheat Recla | Alto-Adige Aged 12-14 months | Emilia-Romagna | Cow | Raw CALAMARI FRITTI | 19 Housemade Bucatini with Eckerton Farm Sun Gold Tomato, Garlic SOPPRESSATA DOLCE ASIAGO MEZZANO Fried New England Squid with Calabrian Chili Peppers, MELANZANE E ‘NDUJA | 20 & Parmigiano Reggiano DOP® Ferrarini | Emilia-Romagna Agriform | Veneto | Cow | Raw and Calabrian Chili Aioli Tomato Sauce, Mozzarella di Bufala Campana DOP, Spicy Salami AGNOLOTTI | 19 PROSCIUTTO COTTO CAPRI Spread, Fried Eggplant, Zucchini & Basil made from soft & durum wheat Rovagnati | Toscana Westfield Farm | Massachusetts | Goat | Pasteurized POLPO | 17 Housemade Egg Stuffed Pasta with Cacio e Pepe & Butter Charred Spanish Octopus with Baby Yukon Potatoes, POMODORINI E STRACCIATELLA | 23 MORTADELLA CALABRESE Celery, Red Wine-Glazed Onions, Mint, Basil & Cherry Tomatoes, Housemade Stracciatella, Wild Garlic Pesto and FARROTTO | 26 Ferrarini | Emilia-Romagna Spizzico | Calabria | Sheep | Raw made from farro Taggiasca Olive Dressing Parmigiano Reggiano DOP®, and Microgreens Farro Cooked in the Style of Risotto with Long Island Duck, Parmigiano PROSCIUTTO DI PARMA DOLCE DOP Pizza alla Pala is made FUNGHI E TALEGGIO | 21 with stone ground Italian Reggiano DOP® & Ramp Butter Ferrarini | Emilia-Romagna Caseificio Gelmini Carlo | Lombardia | Cow | Pasteurized CARPACCIO | 16 flours, with a long slow, *Denominazione (di) Origine Protetta (DOP) means that a product is produced, processed, and Creekstone Farms Beef, Arugula, Shaved Parmigiano Cremini Mushroom, Taleggio DOP, Parmigiano cold fermentation that prepared in a specific geographical area only. Reggiano DOP®, Balsamic & Arugula results in a crunch crust Reggiano DOP® & Lemon Vinaigrette and a light, airy crumb. LINGUINE | 23 made from durum wheat GRANDE PIATTO MISTO | 24 MISTA | 14 Afeltra Gragnano Linguine with Shrimp, Tomato, Garlic, All 5 Salumi & formaggi with housemade fig mostarda Radicchio, Endive, Arugula, Fennel, Radish, Sundried SECONDI Chili Flake & Parsley Tomato, Red Onion & Poppy Seed Vinaigrette PADELLA DI MARE | 34 FREGOLA | 24 CAPRESE BAR CESARE | 15 Italian Seafood Stew of Gulf Shrimp, Maine Lobster, Squid and made from durum wheat Casa del Grano Fregola with Clams, Tomato, Garlic Chives, Named for Capri, a sunny island in southern , caprese Tuscan Black Kale, Shaved Parmigiano Reggiano®, Monkfish from Massachusetts & PEI Mussels with Roasted Plum Tomato ALL THE WAYS Chicken Broth, Garlic, Chili Flake & Parsley TO CAPRESE ("kuh-prey-sey") is a tasty expression of three simple Pomegranate Seeds, Croutons, and Caesar Dressing Broth; Served with Housemade Otto Tondo & Grano Arso Fettunta Celebrate tomato season like an Italian. ingredients: tomatoes, mozzarella, and basil. Choose your Heirloom Tomato | Select 1 Heirloom tomatoes SPIGOLA | 28 CASARECCE | 18 are bright, juicy, and CAROTE | 15 made from quinoa, corn & rice ECKERTON FARMS ECKERTON FARMS colorful. Perfect for a Roasted Heirloom Carrots, Arugula, Spiced Fried Pan Seared Sea Bass Fillet with Panzanella Salad, and Arugula Caprese salad! Garofalo Casarecce with Eggplant, Tomato, Garlic, Basil & MEDIUM TOMATO CHERRY TOMATO Chickpeas, Fennel, Radish, Couscous, Pickled Onions & Ricotta Salata Juicy with a sweet finishing note Bright with a lingering sweetness Apricot Orange Vinaigrette MANZO ALLA GRIGLIA | 29 HEPWORTH FARMS TOMATO Grilled Creekstone Hanger Steak with Zucchini in Carpione with A perfect balance of acid and sweetness Squash Blossom Sugo di Manzo TAGLIATELLE | 24 VERDURE MISTE | 15 | 20 made from durum wheat Choose your Mozzarella | Select 1 Charred Vegetables with Quinoa, Farro, Lentils, POLLO | 27 Housemade Egg Pasta with Braised Creekstone Farm’s Brisket Ragù, FIOR DI LATTE | 18 | 19 Frisée & Red Wine Vinaigrette Parmigiano Reggiano DOP®, , Butter & Parsley Housemade | Cow | Pasteurized Liuzzi Angeloni | Cow | Pasteurized Cascun Farm Chicken with Corn Sformato, Black Truffle Vinaigrette, and Chives STRACCIATELLA | 18 MOZZARELLA DI BUFALA CONTORNI Liuzzi Angeloni | Cow | Pasteurized CAMPANA DOP | 19 Caseificio Antica Bontà | Buffalo | Pasteurized PATATE | 8 Choose your Extra Virgin Olive Oil | Select 1 Fried Fingerling Potatoes & Rosemary ROI GRADASSI 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. Taggiasca Olives | Liguria | Buttery, slightly sweet Moraiolo Olives | Umbria | Peppery, fruity, fresh RAPINI | 8 TAIBI Sautéed Broccoli Rabe with Garlic and Pickled Fresno Chili Biancolilla Olives | Sicily | Grassy, peppery CAROTE | 8 TRIO DI MOZZARELLA | 22 Roasted Baby Carrots with Citrus Glaze Enjoy your favorite 3 of our mozzarella selection VINO E GRANO with Extra Virgin Olive Oil and Sea Salt WINE FORWARD, GRAIN BACKWARD GRAIN BACKWARD We’re going back in time, celebrating grain varieties that have remained untouched for hundreds, even thousands of years. Let’s get to know the biodiversity of one of the most important foods on our planet.

THE GRAINS IN OUR BREAD

GRANO ARSO DURUM WHEAT HARD RED SPRING WHEAT RYE SOFT WHEAT Our Grano Arso, or burnt grain bread is made Also called grano duro, durum flour is typical of A class of wheats named for their spring Rye has been cultivated in Central and Eastern Europe since the Typical of Northern Italy, soft wheat from Wild Hive Hudson Valley grown, organic Southern Italy. Higher in protein and carotenoids planting season, hard spring wheats are high in Middle Ages. Similar to wheat but lower in gluten, Italian rye can be used as an all-purpose flour, or stone-milled flour. We burn the flour in our brick than other varieties of wheat, this golden-hued protein and ideal for use in sourdough breads. breads are often made with a combination of rye and wheat flours. in combination with other flours for oven, then mix it into a dough. The resulting flavors grain is traditionally used for pasta and bread. bread making. are deep, with notes of coffee and chocolate.

GRANO ARSO GRANO DURO RUSTICO RYE SOURDOUGH MEDITERRANEO OTTO TONDO (in combination with soft wheat) (in combination with whole wheat)

IT’S ALL ABOUT THE WHEAT OUR PRODUCERS There are 2 categories of pasta: Fresh Pasta (pasta fresca) & Dried Pasta (pasta secca). The main difference between the two are the raw materials used and how long each can be preserved. Fresh pasta is not inherently better than dried pasta. This is a MULINO MARINO WILD HIVE misconception that developed outside of Italy. They are just different and used in different situations. Some types of pasta are The stone mill of Mulino Marino is located in the small Farmer and baker Don Lewis founded Wild Hive farm served only fresh, others only dried, and some others can have fresh and dried versions. village of Cossano Belbo in Piemonte. Three natural stone to promote sustainable farming communities in new PASTA mills grind all the organic grains from heirlooms varieties of york’s hudson valley through grain based local Protein Protein indigenous ottofile (eight-row) corn to spelt, enkir, agriculture. Wild Hive supplies our bakery with buckwheat, kamut, and barley. 1 stone-ground high quality flour. Guten Guten A mer-Ye o Grano Duro Grano Tenero White Durum Wheat Soft Wheat Larger Grains Smaer Grains Water Egg VINO E GRANO Pasta Secca Pasta Fresca Pasta Fresca Dried Pasta Fresh Pasta Fresh Pasta WINE FORWARD, GRAIN BACKWARD *Semolina flour made from Grano Duro