INVERNO 2021

INSALATA PASTE SECONDI

CAPRESE (GF) 17 “PICCOLO SOGNO” 20 28 Imported mozzarella, oven dried tomatoes, Four cheese ravioli, pine nuts, butter, SALMONE (GF) basil, extra virgin olive oil Grilled Loch Duart Salmon, broccolini, Marsala glaze, parmesan curls tomato and Mediterranean olive relish

CESARE (GFA) 15 NERI (GFA) 26 POLLETTO (GF) 25

Romaine, croutons, lemon, white anchovies, String cut black spaghetti, mussels, clams, parmesan dressing shrimp, calamari, San Marzano tomatoes, Flattened Cornish hen, rapini, lemon red chili flakes

MISTA (GF) 12 ROSTICCIANA 28 (GFA) 26 Field greens, cucumbers, carrots, grape “MARE E MONTI” Braised beef short ribs, soft polenta, sautéed tomatoes, Dijon vinaigrette Thin ribbon , shrimp, mushrooms. greens, red wine, aromatic vegetables

garlic, grape tomatoes “SAPORE DI MARE” (GFA) 27 BARBABIETOLE (GF) 15 LASAGNA BOLOGNESE 23 Assorted shellfish and fish stew, garlic Mixed beets, gorgonzola, citrus, greens, rubbed toast fennel, hazelnuts Spinach pasta layered with bechamel,parmesan and bolognese sauce SCALOPPINE DI VITELLO (GF) 28

RUCULA E UVA (GF) 14 Flattened veal medallions, Marsala, CON CINGHIALE (GFA) 26 Arugula, roasted grapes, candied pecans, mushrooms, garlic spinach, roasted potatoes aged balsamic, local goat cheese Wide flat pasta, spiced wild boar ragu

ANATRA (GF) 29

RIGATONI AL SUGO DI NONNA 24 Half roasted duck, fennel flavored sausage,

ANTIPASTI Hollow pasta, pork neck bone “Sunday soft polenta, Tuscan kale, rosemary gravy”, braised meat, tomato, whipped ricotta reduction

PROSCIUTTO DI PARMA (GF) 17 BRANZINO (GF) 39

Prosciutto di Parma, melon Whole Mediterranean sea bass, sea salt PIZZE crusted, asparagus, citrus caper reduction POLPETTE DELLA NONNA 15 Trio of meatballs, tomato sauce, soft polenta

MARGERHITA 15 CONTORNI POLPO ALLA GRIGLIA (GF) 18 Classic Margherita pizza, San Marzano Grilled octopus, white bean puree, roasted MEDITERRANEAN OLIVES 7 tomato sauce, fiori di latte, basil peppers, garlic sautéed rapini GRILLED ASPARAGUS 7 15 FUNGHI AL FORNO (GF) 16 BIANCA RAPINI 7

Wood roasted oyster mushrooms, house Fiori di latte, arugula salad, shaved 7 cured pancetta, aged balsamic, radicchio, parmesan BROCCOLINI spinach ROSEMARY POTATOES 7 FUNGHI MISTI 16 COZZE ALL’ ARRABBIATA (GFA) 15 Fiori di latte, mixed mushrooms, herbs Prince Edward Island mussels, spicy tomato sauce, garlic bread PROSCIUTTO 17 FRITTURA 20 Fiori di latte, San Marzano tomato sauce, (GF) GLUTEN-FREE (GFA) GLUTEN-FREE sliced Prosciutto di Parma AVAILABLE UPON REQUEST Fried calamari and shrimp, lemon

CHEF DI CUCINA MICHAEL BURKE PICCOLO SOGNO’S OWN WE USE A COMBINATION OF LOCAL AND SOUS CHEFS EXTRA VIRGIN OLIVE OIL IMPORTED FROM ITALIAN INGREDIENTS FEATURING GREEN GERARDO CRUZ SICILY AND 15 YEAR AGED BALSAMIC CITY MARKET PRODUCE, SICILIAN SEA NICK TOLITANO VINEGARS AVAILABLE, ASK YOUR SERVER SALT, DOP PIZZA FLOUR, SAN MARZANO TOMATOES AND ITALIAN CHEESES