CREATE STEP 1: HOUSE BAKED BREADS STEP 2: HOUSEMADE CONDIMENTS perfect for sharing! BRUSCHETTA ALL OF OUR BREADS ARE MADE FRESH DAILY IN OUR PANETTERIA 1 FOR $3, 2 FOR $5, 4 FOR $9 WITH OUR LIEVITO MADRE AND ORGANIC, STONE MILLED FLOURS E MIELE | 11 CREMA DI FAVE | 12 YOUR OWN Otto Tondo bread with local Calabro Grano Arso bread with Fava Puree and MEDITERRANEO OTTO TONDO RYE SOURDOUGH POMODORI PEPERONCINO CARCIOFO PESTO DI Ricotta and Honey Mint Infused Extra Virgin Olive Oil BREAD With Soft Wheat and Whole Rye Flours With Soft Wheat Flours With Rye and Whole Wheat Flours SEMI-SECCHI CALABRESE Wood-Grilled Artichoke OLIVE NERE GRANO ARSO Sundried Tomato Purée Calabrian Chili Spread Dip with Extra Virgin Black Olive Tapenade with SPECK E BITTO | 14 'NDUJA E STRACCIATELLA | 13 RUSTICO GRANO DURO with Extra Virgin Olive Oil with Extra Virgin Olive Oil Olive Oil Extra Virgin Olive Oil Mediterraneo bread with Bitto cheese Rustico bread with spicy salami spread, Housemade With Soft and Hard Wheat Flours With Durum Wheat Flours With Burned Wild Hive and speck Stracciatella, Extra Virgin Olive Oil & Basil BASKET Special Blend Flour DALLA SALUMERIA ANTIPASTI PIZZA alla PALA PASTA TRADITIONAL ROMAN-STYLE PIZZA NOT ALL PASTAS ARE CREATED EQUAL. CALAMARI FRITTI | 19 SALSICCIA E BROCCOLI | 19 THE SECRET IS IN THE GRAIN... SALUMI FORMAGGI Fried Calamari with Garlic, Pickle Fired Peppers and pick 3 for $15, 5 for $19 PICK 3 FOR $12, 5 FOR $17 Tomato Sauce, Housemade , Housemade Sweet PAPPARDELLE | 24 Lemon Sausage, Broccolini & Fresno Chili made from soft & durum wheat SPECK PARMIGIANO REGGIANO DOP Housemade Egg Pappardelle with Braised Creekstone Farm’s Brisket Recla | Alto-Adige Aged 12-14 months | Emilia-Romagna | Cow | Raw POLPO | 17 MELANZANE E ‘NDUJA | 20 Ragù, Parmigiano Reggiano DOP®, Romano, Butter Charred Octopus With Baby Yukon Potato, Celery, Pickled Tomato Sauce, Mozzarella di Bufala Campana DOP, Spicy & Parsley SOPPRESSATA DOLCE ASIAGO MEZZANO Red Onions, Mint Pesto, Basil, and Lemon Juice Ferrarini | Emilia-Romagna Agriform | Veneto | Cow | Raw Salami Spread, Fried Eggplant, Zucchini & Basil RAVIOLI | 18 made from soft & durum wheat PROSCIUTTO COTTO CAPRI CARPACCIO | 16 SCAROLA E PANCETTA | 19 Rovagnati | Toscana Westfield Farm | Massachusetts | Goat | Pasteurized Toro Ranch Piemontese Beef, Arugula, Shaved Parmigiano Housemade Egg Stuffed Pasta with Sweet Pea, Local Ricotta, Escarole, Pancetta, Aged , Besciamella, Reggiano DOP® & Lemon Vinaigrette and Mint, Served with Prosciutto, Arugula MORTADELLA PECORINO CALABRESE Parmigiano Reggiano DOP® & Butter Ferrarini | Emilia-Romagna Spizzico | Calabria | Sheep | Raw Pizza alla Pala is made MISTA | 14 with stone ground Italian FUNGHI E TALEGGIO | 21 FARROTTO | 26 PROSCIUTTO DI PARMA DOLCE DOP Radicchio, Endive, Arugula, Fennel, Radish, Sundried flours, with a long slow, Cremini Mushroom, Taleggio DOP, Parmigiano cold fermentation that made from farro Ferrarini | Emilia-Romagna Caseificio Gelmini Carlo | Lombardia | Cow | Pasteurized Tomato, Red Onion & Poppy Seed Vinaigrette results in a crunch crust Reggiano DOP, Balsamic & Arugula and a light, airy crumb. Farro Cooked in the Style of Risotto with Spring Vegetables, *Denominazione (di) Origine Protetta (DOP) means that a product is produced, processed, and Long Island Duck, Parmigiano Reggiano DOP® & Butter prepared in a specific geographical area only. CAROTE | 15 Roasted Heirloom Carrots, Arugula, Spiced Fried LINGUINE | 23 GRANDE PIATTO MISTO 24 Chickpeas, Fennel, Radish, Couscous, Pickled zOnion & made from durum wheat | Apricot Orange Vinaigrette Afeltra Gragnano Linguine with Shrimp, Tomato, Garlic, All 5 Salumi & formaggi with housemade fig mostarda SECONDI Chili Flake & Parsley CAVOLO NERO | 15 SPIGOLA | 28 Tuscan Black Kale, Grapefruit, Pomegranate & Pecorino Pan Seared Sea Bass Fillet with Panzanella Salad and Arugula FREGOLA | 24 MOZZARELLA and Crème Fraîche Vinaigrette made from durum wheat FIOR DI LATTE | 16 STRACCIATELLA | 17 MANZO | 29 Casa del Grano Fregola with Clams, Tomato, Ramps, Housemade Mozzarella with Roasted Baby Carrots, Liuzzi Angeloni Stracciatella with VERDURE MISTE | 15 | 20 Creekstone Hanger Steak with String Beans, Idaho Potato, Chicken Broth, Garlic, Chili Flake & Parsley Pistachio Pesto, Extra Virgin Olive Oil & Sea Salt Nodine Applewood Bacon, Balsamic Vinegar Charred Vegetables with Quinoa, Farro, Lentils, Basil Pesto, and Mustard Green & Spring Sprouts Frisée & Red Wine Vinaigrette CASARECCE | 18 MOZZARELLA DI BUFALA POLLO | 25 made from quinoa, corn & rice CAMPANA DOP | 19 | 19 Cascun Farm Chicken With Fava Beans, Fava Purée, and Garofalo Casarecce with Eggplant, Tomato, Garlic, Basil & Caseificio Antica Bontà Mozzarella di Liuzzi Angeloni Burrata with Peperonata CONTORNI Charred Ramps Ricotta Salata Bufala with Prosciutto PATATE | 8 Fried Fingerling Potato & Rosemary TAGLIATELLE | 19 Our Housemade Mozzarella made from durum wheat is made fresh daily with local cow's milk. BROCCOLINI | 8 Housemade Egg Pasta with Zucchini, Peas, Butter, Parmigiano Reggiano DOP® & Local Calabro Ricotta Sautéed Broccolini with Garlic & Pickled Fresno Chili TRIO DI MOZZARELLA | 22 DEL GIORNO Enjoy your favorite 3 of our mozzarella selection See Server for Our Daily Selection with Extra Virgin Olive Oil and Sea Salt

Please inform your server of any allergies or dietary restrictions. VINO E GRANO *The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness. WINE FORWARD, GRAIN BACKWARD GRAIN BACKWARD We’re going back in time, celebrating grain varieties that have remained untouched for hundreds, even thousands of years. et’s 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 , 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 ILD 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 ewis founded Wild Hive farm served only fresh, others only dried, and some others can have fresh and dried versions. village of Cossano Belbo in Piemonte. Three natural stone to promote sustainable farming communities in new PASTA mills grind all the organic grains from heirlooms varieties of york’s hudson valley through grain based local Protein Protein indigenous ottofile eight-row corn to spelt, enkir, agriculture. Wild Hive supplies our bakery with buckwheat, kamut, and barley. 1 stone-ground high quality flour. Guten Guten A mer-Ye o Grano Duro Grano Tenero hite Durum Wheat Soft Wheat Larger Grains Smaer Grains Water Egg VINO E GRANO Pasta Secca Pasta Fresca Pasta Fresca Dried Pasta Fresh Pasta Fresh Pasta WINE FORWARD, GRAIN BACKWARD Semolina flour made from Grano Duro