Dio Mio Menu November 3 2018

WINES RED WHITE/PINK/ORANGE Mont Gravet - 5/20 Pierre Chainer 1749 – 5/20 Carignan - France, 2017 Sauvignon Blanc – France, 2016 Les Heretiques – 9/28 Vallevo – 8/26 Carignan – France, 2017 Trebbiano – Portugal, 2017 Folk Machine - 12/40 Le Rose d’ Folie – 13/38 Pinot Noir – central coast, 2016 Beaujolais Rosé – France, 2017 No Fine Print – 13/38 Slavcek – 11/36 Cabernet Sauvignon - California, 2016 Pinot Grigio – Slovenia, 2017 IL Conte – 26 White Light – 29 Montepulciano - Italy, 2016 White Blend – central coast, 2016 Fuso – 29 Casa Dovalle – 26 Barbera - Italy, 2017 Vinho Verde – Portugal, 2017 Occhipinti Tami’ – 40 Jollie Laide – 48 Frappato - Italy, 2017 Trousseau Gris – Russian River, 2017 BUBBLES / PÉT-NAT Vignale di Cecilia – 12/40 Moussamoussettes – 46 May Georges - 12/40 Prosecco – Italy, NV Pétulant Naturel – France, 2017 Brut Rose - France, NV COCKTAILS BEERS Lager – 4 Tequila Mule – 10 Session Espolon tequila, cointreau, lime, ginger beer Brooklyn Lager – 6 R.I.P. A.P. – 11 Brooklyn Brewing bourbon, fernet, maple, lemon Fathom IPA– 6 Negroni – 10 Ballast point campari, gin, vermouth Soul IPA – 6 Corpse Reviver – 11 Green flash Brewing gin, lillet, cointreau, absinthe Cursed – 8 Aperol Spritz – 12 TRVE aperol, orange, prosecco AMAROS COFFEE Montenegro – 8 Doppio Espresso – 3 Cynar – 8 Macchiato – 3.5 Nardini – 9 Cortado – 4 Braulio -9 Cappuccino – 4.5 Fernet – 9 Americano – 3.5 DIO MIO // DINNER // 2018 SHARE Castelvetrano Olives - candied orange, whipped feta – 4 Broccoli – cheddar sauce, crunchy onions, pickled stems - 9 Oxford Gardens Salad – ranch, tomatoes, everything crumble - 9 Sourdough – prosciutto, burrata, 15-yr balsamic – 14 Lamb Spiedini– bibb lettuce, black garlic yogurt, pickles– 16 Beer Battered Squash – beer & seed batter, delicata squash, tarragon pesto – 9 Warm Beets – brown butter sunchoke sauce, roasted sunchoke, citrus – 10 *Fried Shishito Peppers – dried cantaloupe, XO sauce – 8 PASTAS Rigatoni – 16 Squid ink Raditore – 17 rig-a-TOE-nee Rad-dia-to-re fennel sausage, greens, bread crumbs Smoked Pork shoulder, Kimchi, chicharrones Cacio e Pepe – 14 Cavatelli – 15 kotch-EE-oh EE pep-AY Cah-vah-TELL-lee fettuccine, black pepper, parmesan beans, guanciale, pecorino, herb bread crumbs Stuffed Rotolo – 16 Agnolotti – 16 row-TOE-low Ag-no-low-tea Cauliflower and cheese filling, poached egg, giardiniera Potato, mushroom ragu, parmesan Spaghetti alla Chitarra - red sauce – 14 Add CO meatballs – 6 *Cappello’s Gluten-Free Fettuccine available for all non-stuffed pasta – $3 * Made from almond flour DESSERTS Olive Oil Mousse – citrus, brown butter almond crumble - 9 Affogato – double shot of espresso, vanilla Ice cream- 4.5 Add a shot of Amaro Montenegro– 3 •These items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients (shellfish). Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. We source our ingredients locally and responsibly when possible. Please let us know of any allergies, as not all ingredients are listed..

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