CREATE STEP 1: HOUSE BAKED BREADS All of our breads are made fresh daily in our panetteria with our Lievito Madre and organic, stone milled flours BRUSCHETTA RUSTICO GRANO DURO BAGUETTE OTTO TONDO MEDITERRANEO RICOTTA E MIELE | 11 PISELLI E RICOTTA | 12 With Soft and Hard Wheat Flours With Durum Wheat Flours With Soft Wheat Flours With Soft Wheat and Whole Rye Flours Rustico Bread with local Housemade Rustico Bread with Spring Peas, YOUR OWN Calabro Ricotta and Honey Ricotta, Lemon Zest, Mint STEP 2: HOUSEMADE CONDIMENTS 1 for $3, 2 for $5 GORGONZOLA E NOCI | 14 SCAMORZA E RADICCHIO | 13 BREAD Grano Duro Bread with Caseificio Gelmini Housemade Mediterraneo Bread with Fortetto POMODORI SEMI-SECCHI CARCIOFO PESTO DI OLIVE NERE PEPERONCINO CALABRESE Carlo Gorgonzola Dolce, Carmelized Smoked Scamorza, Braised Radicchio, and Sundried Tomato Purée with Wood-Grilled Artichoke Dip with Black Olive Tapenade with Calabrian Chili Spread with Fennel, and Walnuts Villa Manodori Aceto Balsamico BASKET Extra Virgin Olive Oil Extra Virgin Olive Oil Extra Virgin Olive Oil Extra Virgin Olive Oil DALLA SALUMERIA ANTIPASTI PASTA PIATTI Not all pastas are created equal. The secret is in the grain... CALAMARI FRITTI | 19 PADELLA DI MARE | 34 SALUMI FORMAGGI Fried New England Squid with Calabrian Chili Peppers TAGLIATELLE | 23 Italian Seafood Stew of Gulf Shrimp, Maine Lobster, Squid and PICK 3 FOR $15, 5 FOR $19 PICK 3 FOR $12, 5 FOR $17 made from soft wheat & Calabrian Chili Aioli Seasonal Market Fish & PEI Mussels with Roasted Plum Tomato Broth; SPECK Housemade Egg Pasta with Fresh Porcini Mushrooms, Served with Housemade Rye & Rustico bread Recla | Alto-Adige PARMIGIANO REGGIANO DOP * Aged 12-14 months | Emilia-Romagna | Cow | Raw CARPACCIO | 18 Spinach & Butter SOPPRESSATA PICCANTE CRUCOLO Snake River Farms Wag yu Beef Carpaccio, Shaved Parmigiano PESCE SPADA | 27 Alps | New York Reggiano®, Fava Beans, Extra Virgin Olive Oil & Sea Salt FARROTTO | 22 Rifugio Crucolo | Trentino | Cow | Raw made from farro Breaded and Grilled Atlantic Swordfish with PROSCIUTTO COTTO ROBIOLA Marinated Cremini Mushrooms & Charred Asparagus Rovagnati | Toscana CESARE | 15 Farro Cooked in the Style of Risotto with Pancetta Pepato, Nonno Nanni | Veneto | Goat | Pasteurized Spring Peas, Spring Onion & Parmigiano Reggiano DOP® MORTADELLA Tuscan Black Kale, Shaved Parmigiano Reggiano®, Cherry Tomatoes, Ferrarini | Emilia-Romagna PECORINO CALABRESE Housemade Caesar Dressing & Housemade Croutons POLPO | 25 Spizzico | Calabria | Sheep | Raw RAVIOLI | 19 Charred Spanish Octopus Over Cannellini Bean Purée with PROSCIUTTO DI PARMA made from soft wheat Tanara | Emilia-Romagna GORGONZOLA DOLCE DOP CARCIOFI ALLA ROMANA | 16 Marinated Gigante Beans, Pancetta & Villa Manodori Aceto Balsamico Caseificio Gelmini Carlo | Lombardia | Cow | Pasteurized Handmade Egg Pasta Filled with Peas, Mint, and Ricotta, Poached Artichokes, Red Onion, Mint, Lemon Juice, Chili Flake & with Lemon Butter Sauce & Pea Shoots Extra Virgin Olive Oil MANZO ALLA GRIGLIA* | 32 *Denominazione (di) Origine Protetta (DOP) means that a product is produced, processed, and prepared in a specific geographical area only. PAPPARDELLE | 24 Grilled Creekstone Hanger Steak with Escarole, Endive, Treviso, FUNGHI | 17 made from durum wheat Villa Manodori Aceto Balsamico & Extra Virgin Olive Oil Farro, Mixed Mushrooms, Porcini Purée, Fried Capers, GRANDE PIATTO MISTO | 24 Housemade Egg Pasta with Ragù alla Bolognese, All 5 Salumi & formaggi with housemade fig mostarda Shaved Pecorino Toscano DOP, Arugula & Parsley Parmigiano Reggiano DOP®, Pecorino Romano & Parsley POLLO | 29 SPIEDINO DI GAMBERI | 18 Cascun Farm Chicken with String Beans & Fingerling Potatoes, LINGUINE | 26 with Pesto alla Genovese Grilled Gulf Shrimp Skewer with Couscous alla Puttanesca, made from durum wheat Scallions & Fresh Parsley Afeltra Gragnano Linguine with Local Pasta Neck Clams, VERDURE MISTE | 21 MOZZARELLA BAR Chili Flakes, Extra Virgin Olive Oil and Parsley There's as many ways to celebrate our mozzarella as there CAROTE | 15 Charred Vegetables with Quinoa, Farro, Lentils, Frisée & are cities of Italy - here's a selection of 3: Roasted Heirloom Carrots, Arugula, Spiced Fried Chickpeas, Fennel, TAGLIOLINI | 23 Red Wine Vinaigrette MILANO | 21 Radish, Couscous, Pickled Onions & Apricot Orange Vinaigrette made from durum wheat Our Housemade Housemade Egg Pasta with Asparagus, Zucchini, Spring Peas Burrata with Asparagus, Preserved Egg Yolk & Red Wine Vinaigrette BRASATO AL BAROLO | 31 Mozzarella is made & Lemon Ricotta Braised, Boneless Short Rib from Diamond Creek Farms with fresh daily with local PIZZA alla PALA Wild Hive Polenta, Fennel & Pickled Onion ROMA | 20 cow's milk. Mozzarella di Bufala with Crispy Guanciale, Slow-Roasted Red Onion, Traditional Roman-style pizza CASARECCE | 18 SALSICCIA E CIME DI RAPA | 19 made from quinoa, corn & rice Thyme & Housemade Focaccia Crostoni Garofalo Casarecce alla Norma with Eggplant, Tomato, Garlic, Mutti Tomato Sauce, Housemade Mozzarella, Housemade Sweet Basil and Ricotta Salata BARI | 19 Sausage, Broccoli Rabe & Fresno Chili Stracciatella with Broccoli Rabe Pesto, Agostino Recca Colatura di Alici & Fingerling Potatoes MELANZANE E ‘NDUJA | 20 Mutti Tomato Sauce, Mozzarella di Bufala Campana DOP, Spicy Salami Spread, Fried Eggplant, Zucchini & Basil TRIO DI MOZZARELLA | 22 Enjoy your 3 favorite mozzarella from our selection below FUNGHI E TALEGGIO | 21 with Extra Virgin Olive Oil and Sea Salt Cremini Mushroom, Taleggio DOP, Parmigiano Reggiano DOP®, VINO E GRANO STRACCIATELLA BURRATA Balsamic & Arugula Liuzzi Angeloni | Cow | Pasteurized Liuzzi Angeloni | Cow | Pasteurized MOZZARELLA DI BUFALA WINE FORWARD, GRAIN BACKWARD MOZZARELLA DI BUFALA CAMPANA DOP Caseificio Antica Bontà | Buffalo | Pasteurized E PROSCIUTTO COTTO | 21 Please inform your server of any allergies or dietary restrictions. Antiche Bonta Buffalo Mozzarella, Calabro Ricotta, Rovagnati *The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness. Prosciutto Cotto, Black Pepper, Sage GRAIN BACKWARD Were going back in time, celebrating grain varieties that have remained untouched for hundreds, even thousands of years. Lets 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 Italy, 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 Lewis 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 yorks 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. 100 stone-ground high quality flour. Guten Guten A mber-el low Grano Duro Grano Tenero White Durum Wheat Soft Wheat Larger Grains Smaller Grains + Water + Egg VINO E GRANO Pasta Secca Pasta Fresca Pasta Fresca Dried Pasta Fresh Pasta Fresh Pasta WINE FORWARD, GRAIN BACKWARD 04.15.2019 *Semolina flour made from Grano Duro.