Antipasti e Insalate Pizza dal Forno a Legna SALUMI 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 Tomato sauce, home made “p ro sciu tto co tto ”, mozzarella Assorted artisan cheeses , housemade jam & a lmo nd s 11 Rico tta & organic arugula 16 INSALATA PRIMAVERA SALSICCIA E FUNGHI M ix lettuce, herbs, roasted seeds, beets, radishes & house dressing 7 Tomato sauce, homemade spicy sausage, wild mushrooms & mozzarella 1 6 INSALATA POLLO SCHIACCIATA NDUJA E BROCCOLI RABE Marinated grilled chicken breast with organic greens Housemade “nduja” spicy sausage , marinated broccoli rabe & caciocavallo cheese 1 6 Homemade croutons , cherry tomatoes & Taggiasca olives 1 4 Add Prosciutto 5 Add Arugula 3 Add Mushrooms 3 INSALATA GAMBERI Grilled prawns with mixed greens salad, organic che rr y tom atoe s, Secondi BRANZINO E RISO NERO E BROCCOLINI garbanzo beans & shaved almonds 1 5 Grille d Mediterranean sea ba ss file t, black Venere rice NICOISE (CRU FAVORITE) Broccoli di ciccio & white wine lem on cap ers sauce 2 5 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 range M ar y’s chicken, Yukon potatoes,

Bosane olives & oregano 2 0

AGNELLO Paste Fatte in Casa e Risotti Roasted Colorado lamb shank, Yukon potatoes, braised Tuscan cabbage Sangiovese wine & root vegetables sa uce 24 DEL PLIN Ho use ma de small “del plin” of three meats; sausage, veal, ra bb it COSTATA DI MANZO T omato & onion sauce 1 6 Dr y-a ged Ribe ye stea k, roasted potatoes & a sp ara gu s 36 RAVIOLI BERGAMASCHI “SCARPINOC C” Contorni Traditional Bergamo ravioli of wild greens , “ Ta leg g io Vero” & Branzi cheese BROCCOLINI Br own butter sauce, crispy beets chips 15 Di ciccio broccoli, olive oil, garlic & Grana Padano cheese 6 FOIADE DI FUNGHI (GLUTEN FREE) ASPARAGI Organic buckwheat , mixed wild mushrooms, garlic, Pan roasted local asparagus, rosemary, sweet red onion 6 Parsley & Grana Padano 1 5 You Be the CHEF! (Serves 4) BIGOLI E CODA We give you the pasta, the sauce, the cheese “Bigoli” pasta with N ebbiolo braised oxtail & a sp ara gu s 1 6 and the instructions how to prepare it at home Will Keep Frozen for 6 months RISOTTO E PANCIA DI MAIALE Carnaroli risotto parmigiana, crisp y Niman Ranch pork belly, BOLOGNESE 48 Br aise d Savoy cabbage, de mi-g la ce sau ce 18 POMODORO 44

TAGLIATELLE BOLOGNESE AMATRICIANA 4 8 Ho use ma de tagliatelle pasta in a sausage, veal, tomato & onion sauce 1 4 AGNOLOTTI DEL PLIN 56 SPAGHETTI POMODORO RAVIOLI BERGAMASCHI “SCARPINOCC” 56 Housemade spaghetti pasta with tomato sauce and garlic 1 3 FOIADE DI FUNGHI (GLUTEN FREE) 52 RIGATONI AMATRICIANA BIGOLI E CODA 60 Ho use ma de riga ton i pasta with traditional onion, guanciale and tom ato “amatriciana” sau ce , pecorino cheese 1 4 LASAGNA - MEAT OR VEGETABLE (SERVES 6) 60 ( VEGETABLE LASAGNA 1 DAY ADVANCE PREORDER ) LINGUINI GAMBERI E CARCIOFI Ho use ma de pasta, Watsonville artichokes MIX SALAD Baby lettuces, cherry tomatoes, vinaigrette & cr ostin i 3 0 Wild gulf prawns & cherry tomatoes 1 8 PIZZAIOLO KIT (SERVES 4) 4 0 4 dough balls, tomato sauce, mozzarella and choice of topping

Bread Available upon request Toppings: mushrooms, prosciutto cotto, arugula, nduja asparagus, salami, salsiccia, olives (all additional 3)