Dio Mio Menu- June 16

WINE RED S WHITE / PINK

Mont Gravet - 5/20 Domaine du Poujol -9/34 Carignan - France, 2015 Cinsault, Grenache, Carignan, Mourvèdre - France, 2014

Tellus by Falesco – 9/34 FVINE – 5/20 Cabernet Sauvignon - Italy, 2013 Vinho Verde - Portugal NV

Poggerino, II Labirinto Rosso – 10/38 Giuseppe and luigi – 8/30 Sangiovese - Italy, 2014 Friulano - Italy, 2015

Chateau Joclary – 30 Chateau La Freynelle, Bordeaux Blanc - 36 Merlot, Syrah, Grenache -France, 2014 Sauvignon, Semillon, Muscadelle – France, 2015

Antugnac, La Closerie des Lys - 35 Alois Lageder – 30 Pinot Noir - France, 2014 Vigneti delle Dolomit Pinot Bianco - Italy, 2015

Winzerkeller Andau - 32 Poggerino, Rosato – 38 Zweigelt - Austria, 2010 Sangiovese – Italy, 2014

Colombera and Garella – 50 Domaine Begude “terrior 11300” – 32 Nebbiolo, Croatina, Vespolina - Italy 2013 Chardonnay – France, 2015 BUBBLES

Le Colture – 10/35 Cleto Chiarli - 10/36 Prosecco Brut Sylvoz – Italy, NV Lambrusco di Sorbara - Italy, 2013

COCKTAIL BEERS S Ramazzotti Mule – 10 Lager – 4 Ramazzotti, vodka, lemon, ginger beer, mint Genesee

R.I.P. A.P. – 10 Ciderkin – 6 bourbon, Fernet, Maple, lemon Argus Cidery

Boulevardier - 10 Time Keeper, Rye Pale Ale– 6 bourbon, campari, carpano antica Black Shirt Brewing

White Negroni – 10 Petite Sour – 11 gin, suze, blanc vermouth Crooked Stave

Port & Tonic – 9 Killer Bees, Blond Ale – 6 dry White port, house tonic, prosecco Melvin Brewing AMAROS COFFEE

Montenegro – 8 Doppio Espresso – 3 Ramazzotti – 8 Macchiato – 3.5 Nardini – 9 Cortado – 4 Braulio -9 Cappuccino – 4.5 Fernet – 9 Americano – 3.5 DIO MIO // DINNER // 2017 SHARE

Castelvetrano Olives - candied orange, whipped feta – 4

Fried Mushrooms – chicken liver mousse, chicken skin crumble - 8

Broccoli Rabe– bagna cauda, calabrian chili, breadcrumbs - 9

Chop Salad – greens, celery, radicchio, hummus, pepperoncini – 9

Add steak - 7

Charred CO Asparagus – bernaise, garlic & almond crumble - 8

Sourdough – prosciutto, burrata, 15-yr balsamic – 13

7X Steak Spiedini – smoked potato, confit potato, fried onions, pesto - 15

PASTAS

Kale Fettuccine – 16 Pici – 15 Fett-A-Chi-nee Pea-chee Clams, Kale, Chorizo, Fresno chiles red sauce, pancetta, bread crumbs

Cacio e Pepe – 13 Squid Ink Spaghetti – 16 KA-chee-oh pep-A Spa-geh-tee fettuccine, black pepper, parmesan kimchi, pork belly

*Rotolo – 15 Stuffed Tortellini – 15 row-TOW-low Tor-TA-lean-ee ham, peas, almond pesto, egg carrots, riccota, lime, jalapeno, coriander

Fettuccine - red sauce or parmesan and butter – 13

Cappello’s Gluten-Free Fettuccine available for all non-stuffed pasta – $3 DESSERTS

Rhubarb Panna cotta – ricotta cake, strawberry jam, streusel - 8 Affogato – Double shot of espresso, Vanilla Ice cream- 4.5 Add a shot of Montenegro Amaro – 3

•These items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. 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.