Piadina Italian Sandwiches Lunch
LUNCH CHARCUTERIE / 4 each FORMAGGI / 5 each Barolo Salamae, Italy Black-Eyed Susan (raw/sheep’s milk), Nobile di Capra, Italy (goat’s milk) Coppa Mild Salame, Molinari, San Francisco Royal Oaks, CA Pecorino Boschetto w/black truffle Mortadella w/pistachio, Leoncini, Italy Cacciocavallo, Italy (sheep’s milk) (sheep/cow) Prosciutto Cotto, Leoncini, Italy Dolce Gorgonzola, Italy (cow’s milk) Pecorino Sardo, Italy (sheep’s milk) Prosciutto, 18 mth aged, Galloni, Italy Fontina Vella, Italy (cow’s milk) Robiola, Italy (cow/sheep/goat) La Tur, Italy (cow/goat/sheep) Sola di Pecora, Italy (sheep’s milk) MEATS & CHEESES AVAILABLE FOR PURCHASE BY THE POUND POLPETTE AL FORNO RAVIOLI AL CAVOLO E MASCARPONE Wood-fired ground beef & veal meatballs with parmesan, garlic, bread House-made ravioli stuffed with kale, pine nuts, mascarpone, crumbs, served with marinara sauce, topped with Fontina cheese 12 parmesan, crispy sage, brown butter 14 INSALATA DI PESCE GNOCCHI BICOLORE Marinated scallop and shrimp salad with lemon juice, mango, served House-made spinach and beet gnocchi, crispy prosciutto, creamy leek over a bed of baby spinach 14 sauce 14 SCAMPI CALABRESE LINGUINE ALLO SCOGLIO Four large wood-fired shrimp, garlic, pepperoncino, EVOO, brandy, Linguine pasta, mussels, clams, shrimp, scallops in a spicy marinara basil pesto, fried lemons 16 sauce 19 BRUSCHETTA TRICOLORE Grilled ciabatta bread, topped with tomatoes, mushroom mousse, pesto, eggplant and goat cheese 13 BURRATA CON PROSCIUTTO CRUDO PIZZA MARGHERITA CENTONOVE Burrata, black pepper &
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