INVERNO 2020

PASTE SECONDI

INSALATA

SPAGHETTI NERI (GFA) 26 SALMONE (GF) 28 CAPRESE (GF) 17 String cut black , mussels, clams, Grilled Loch Duart Salmon, red wine Imported mozzarella, oven dried tomatoes, reduction, thyme, grapes, winter greens basil, extra virgin olive oil shrimp, calamari, San Marzano tomatoes, red chili flakes POLLETTO (GF) 25 CESARE (GFA) 15 “PICCOLO SOGNO” 20 Flattened Cornish hen, rapini, lemon Romaine, croutons, lemon, white anchovies, Four cheese ravioli, pine nuts, butter, Marsala glaze, parmesan curls parmesan dressing ROSTICCIANA 28

FETTUCCINI BOLOGNESE 24 Braised beef short ribs, soft polenta, sautéed MISTA (GF) 12 greens, red wine, aromatic vegetables Ribbon , meat and tomato ragu Field greens, cucumbers, carrots, grape tomatoes, Dijon vinaigrette CON CINGHIALE (GFA) 24 “SAPORE DI MARE” (GFA) 27

Wide flat , spiced wild boar ragu Assorted shellfish and fish stew, garlic BARBABIETOLE (GF) 15 rubbed toast

Mixed beets, local goat cheese, citrus, AL SUGO DI NONNA 24 BRANZINO (GF) 39 greens, fennel, hazelnuts Tube shaped pasta, pork neck bone “Sunday Whole Mediterranean sea bass, sea salt gravy”, braised meat, tomato, whipped ricotta crusted, asparagus, citrus caper reduction

ANTIPASTI CON BROCCOLI E GAMBERI 26 Ear shaped pasta, ragu of shrimp, garlic and broccoli, with grape tomatoes

PROSCIUTTO DI PARMA (GF) 17 Prosciutto di Parma, melon PIZZE (GF) GLUTEN-FREE (GFA) GLUTEN-FREE POLPETTE DELLA NONNA 15 AVAILABLE UPON REQUEST Trio of Grandma’s meatballs, tomato sauce, soft polenta MARGERHITA 15

Classic Margherita pizza, San Marzano FUNGHI AL FORNO (GF) 16 tomato sauce, di latte, basil Wood roasted oyster mushrooms, house cured pancetta, aged balsamic, radicchio, BIANCA 15 WE ALSO HAVE A VARIETY OF spinach Fiori di latte, arugula salad, shaved DINNER PACKAGES AND KITS COZZE ALL’ ARRABBIATA (GFA) 15 parmesan AVAILABLE FOR PICKUP AND Prince Edward Island mussels, spicy tomato 16 DELIVERY-ASK FOR DETAILS sauce, garlic bread FUNGHI MISTI Fiori di latte, mixed mushrooms, herbs

FRITTURA 20 17 Fried calamari and shrimp, lemon PROSCIUTTO Fiori di latte, San Marzano tomato sauce, sliced Prosciutto di Parma

CHEF TONY PRIOLO 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