POMODORI DI RUSTICO OTTO TONDO SEMI-SECCHI OLIVE NERE CREATE YOUR STEP 1: HOUSE BAKED BREADS With Soft and Hard With Soft Wheat Flours STEP 2: HOUSEMADE Sundried Tomato Purée with Extra Black Olive Tapenade with Extra Wheat Flours OWN BREAD All of our breads are made fresh daily in MEDITERRANEO CONDIMENTS Virgin Olive Oil Virgin Olive Oil VINO E GRANO our panetteria with our Lievito Madre and GRANO DURO With Soft Wheat and Whole CARCIOFO PEPERONCINO BAGUETTE Rye Flours 1 for $3, 2 for $5 Wood-Grilled Dip with CALABRESE BASKET organic, stone milled flours With Durum Wheat Flours Extra Virgin Olive Oil Calabrian Chili Spread with Extra WINE FORWARD, GRAIN BACKWARD Virgin Olive Oil ANTIPASTI BRUSCHETTE · Made daily at our fresh pasta counter CALAMARI FRITTI | 19 Pasta Fresca Fried New England Squid with Calabrian Chili Peppers & Calabrian Chili Aioli RICOTTA E MIELE | 11 GORGONZOLA E NOCI | 14 Rustico bread with local Grano Duro bread with Caseificio Gelmini TAGLIATELLE made from soft wheat | 23 CARPACCIO* | 18 Calabro Ricotta and Honey Carlo Gorgonzola Dolce, Carmelized Fennel, and Walnuts Housemade Egg Pasta with Fresh Porcini Mushrooms, Spinach & Butter Snake River Farm's Wag yu Eye-Round Carpaccio, Shaved Parmigiano Reggiano®, SCAMORZA E RADICCHIO | 13 PISELLI E RICOTTA | 12 R AVIOLI made from soft wheat | 19 Fried Porcini Mushrooms, Extra Virgin Olive Oil & Sea Salt Housemade Olive bread with Fortetto Housemade Rustico bread with Spring Peas, Ricotta, Smoked Scamorza, Braised Radicchio, and Lemon Zest, Mint Housemade Egg Pasta Filled with Asparagus, Ricotta, and Pecorino Romano, topped with Fresh Asparagus CESARE | 15 Villa Manodori Aceto Balsamico in a Lemon Butter Sauce Tuscan Black Kale, Shaved Parmigiano Reggiano®, Mixed Cherry Tomatoes, PAPPARDELLE made from durum wheat | 25 Housemade Caesar Dressing & Housemade Croutons SALUMI FORMAGGI Housemade Egg Pasta with Ragù alla Bolognese, Parmigiano Reggiano DOP®, Pecorino Romano & Parsley PICK 3 FOR $15, 5 FOR $19 PICK 3 FOR $12, 5 FOR $17 CARCIOFI ALLA ROMANA | 16 TAGLIOLINI made from durum wheat | 24 Poached , Red Onion, Mint, Lemon Juice, Chili Flake & Extra Virgin Olive Oil SPECK PARMIGIANO REGGIANO DOP Housemade Egg Pasta with Asparagus, Zucchini, Spring Peas & Lemon Ricotta Recla | Alto-Adige Aged 12-14 months | Emilia-Romagna | Cow | Raw FUNGHI | 17 SOPPRESSATA PICCANTE CRUCOLO Pasta Secca · Italian dried served al dente Farro, Mixed Mushrooms, Porcini Purée, Fried Capers, Shaved Pecorino Toscano DOP, Alps | New York Rifugio Crucolo | Trentino | Cow | Raw Arugula & Parsley PROSCIUTTO COTTO ROBIOLA LINGUINE made from durum wheat | 28 Rovagnati | Toscana Nonno Nanni | Veneto | Goat | Pasteurized SPIEDINO DI GAMBERI | 18 Afeltra Gragnano Linguine with Gulf Rock Shrimp, Mutti Tomato Sauce, Parsley & Chili Flake Grilled Gulf Shrimp Skewer with Couscous alla Puttanesca, Scallions & Fresh Parsley MORTADELLA PECORINO CALABRESE Ferrarini | Emilia-Romagna Spizzico | Calabria | Sheep | Raw FARROTTO made from farro | 22 CAROTE | 15 PROSCIUTTO DI PARMA GORGONZOLA DOLCE DOP Farro Cooked in the Style of with Pancetta Pepato, Spring Peas, Spring Onion & Roasted Heirloom Carrots, Arugula, Spiced Fried Chickpeas, Fennel, Radish, Couscous, Tanara | Emilia-Romagna Caseificio Gelmini Carlo | | Cow | Pasteurized Parmigiano Reggiano DOP® Pickled Onions & Apricot Orange Vinaigrette CASARECCE made from quinoa, corn & rice | 18 GRANDE PIATTO MISTO | 24 Garofalo Casarecce alla Norma with Eggplant, Tomato, Garlic, Basil, and Ricotta Salata alla PALA All 5 Salumi & formaggi with housemade fig mostarda PIATTI Pizza alla Pala is a Roman-style pizza made with stone ground MOZZARELLA PADELLA DI MARE | 34 Italian flours that are stretched lengthwise and then baked Italian Seafood Stew of Maine Lobster, Squid, Seasonal Market Fish & PEI Mussels MILANO | 21 BARI | 19 at 570°F. The resulting pizza has a thick crust with a crispy Burrata with Asparagus, Preserved Stracciatella with Broccoli Rabe Pesto, with Roasted Plum Tomato Broth; Served with Housemade Rye & Rustico bread exterior, and is served on its namesake “pala” or paddle. Egg Yolk & Red Wine Vinaigrette Agostino Recca Colatura di Alici & Fingerling Potatoes PESCE SPADA | 26 Breaded and Grilled Atlantic Swordfish with Marinated Cremini Mushrooms & Charred Asparagus SALSICCIA E CIME DI RAPA | 19 ROMA | 20 Mozzarella di Bufala with Crispy Guanciale, Slow-Roasted Red Onion, Mutti Tomato Sauce, Housemade Mozzarella, Housemade Sweet Sausage, Broccoli Rabe & Fresno Chili Thyme & Housemade Crostoni POLPO | 27 MELANZANE E ‘NDUJA | 20 Charred Spanish Octopus over Cannellini Bean Purée with Marinated Gigante Beans, Pancetta & Villa Manodori Aceto Balsamico Mutti Tomato Sauce, Antiche Bonta Buffalo Mozzarella, Housemade Mozzarella, Spicy Salami Spread, TRIO DI MOZZARELLA | 22 Fried Eggplant, Zucchini & Basil enjoy a selection of 3 mozzarella BRACIOLE | 31 FUNGHI E TALEGGIO | 21 Served with Extra Virgin Olive Oil & Sea Salt Braised Boneless Creekstone Farm Short Rib Stuffed with Pecorino Romano and Parmigiano Reggiano®, Cremini Mushroom, Taleggio DOP, Parmigiano Reggiano DOP®, Balsamic & Arugula STRACCIATELLA BURRATA Served with Broccoli Rabe and Spicy Croutons Liuzzi Angeloni | Cow | Pasteurized Liuzzi Angeloni | Cow | Pasteurized MOZZARELLA DI BUFALA E PROSCIUTTO COTTO | 21 MANZO ALLA GRIGLIA* | 32 Antiche Bonta Buffalo Mozzarella, Housemade Mozzarella, Calabro Ricotta, MOZZARELLA DI BUFALA CAMPANA DOP Grilled Creekstone Hanger Steak with Roasted Fingerling Potatoes, Asparagus & Sugo d'Arrosto Rovagnati Prosciutto Cotto, Black Pepper, Sage Caseificio Antica Bontà | Buffalo | Pasteurized POLLO | 29 YOU CAN'T ENJOY THE GRANO WITHOUT THE VINO! Cascun Farm Chicken with String Beans & Fingerling Potatoes with Pesto alla Genovese Please inform your server of any allergies or dietary restrictions. *The consumption of raw or undercooked eggs, Check out our selection of wines by the glass and by the bottle meat, poultry, seafood or shellfish may increase your risk of foodborne illness. VERDURE MISTE | 21 Charred Vegetables with Quinoa, Farro, Lentils, Frisée & Red Wine Vinaigrette GRAIN BACKWARD Were going back in time, celebrating grain varieties that have remained untouched for hundreds, even thousands of years. Lets 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 ust 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 . Three natural stone to promote sustainable farming communities in new PASTA mills grind all the organic grains from heirlooms varieties of yorks hudson valley through grain based local P P indigenous “ottofile” eight-row corn to spelt, enkir, agriculture. Wild Hive supplies our bakery with buckwheat, kamut, and barley. 100 stone-ground high quality flour. G G A -Y G D G T W Durum Wheat Soft Wheat L G S G Water Egg VINO E GRANO P S P F P F Dried Pasta Fresh Pasta Fresh Pasta WINE FORWARD, GRAIN BACKWARD 06.10.2019 *Semolina flour made from Grano Duro