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

Montenegro – 8 – 3 Cynar – 8 Macchiato – 3.5 Nardini – 9 – 4 Braulio -9 – 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 – 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

Olive Oil Mousse – citrus, brown butter almond crumble - 9 Affogato – double shot of espresso, vanilla - 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.