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Featured Dishes PIZZOCCHERI Featured Dishes PIZZOCCHERI BUCKWHEAT PASTA WITH FINGERLING POTATOES, CABBAGE, SPECK AND ALPINE-STYLE CHEESE | 17 AGNOLOTTI del Plin ai Fagioli e Speck vein WHITEBEAN AND SPECK FILLED PASTA WITH Lo LEMON BUTTER AND DILL | 19 The Italian Alps ANTIPASTI INSALATA di Rucola PANZANELLA PROSCIUTTO TRIO ARUGULA salad with TUSCAN BREAD SALAD WITH CHERRY TASTING OF PROSCIUTTO DI PARMA, lemon vinaigrette and TOMATOES, CUCUMBER, BASIL AND PROSCIUTTO COTTO, AND SPECK | 10 Parmigiano Reggiano® | 8 RED WINE VINAIGRETTE | 12 D.O.P. INSALATA ROMANA ANTIPASTO MISTO BUFFALO MOZZARELLA, extra virgin olive Italian escarole, fennel, braised CHEF’S DAILY SELECTION OF ASSORTED oil, sea salt and prosciutto di parma | 18 chickpeas, pickled onions, cacio di VEGETABLES, PLEASE ASK YOUR SERVER roma and red wine VINAIGRETTE | 12 FOR TODAY’S SELECTION | 13 SALUMI E FORMAGGI MISTI Assortment of Artisanal Cheese and Salumi | 17 INSALATA CAPRESE LA STELLA MIGHTY VINE TOMATOES WITH PIZZA WITH CHERRY TOMATO, ARUGULA, GRATINATO di Funghi HOUSEMADE MOZZARELLA, BASIL SHAVED Grana Padano, FRESH BASIL baked mushroom and goat cheese gratin AND EXTRA VIRGIN OLIVE OIL | 10 AND EXTRA VIRGIN OLIVE OIL FROM with leeks, breadcrumb, aged balsamic, SORRENTO | 13 Parmigiano Reggiano®, and arugula | 16 Le Rosse LA PIZZA Le Bianche with tomato sauce! no tomato sauce! FRU FRU - oval shaped | 22 1/3 - MOZZARELLA, TOMATO SAUCE, FRESH BASIL and extra virgin olive oil 1/3 - mozzarella, arugula, prosciutto di parma, grana padano, extra virgin olive oil from Sorrento (no tomato sauce) 1/3 - RICOTTA CHEESE, MOZZARELLA, and prosciutto cotto (no tomato sauce) MARGHERITA VERDURE MOZZARELLA, TOMATO SAUCE, FRESH BASIL MOZZARELLA, EGGPLANT, ZUCCHINI and basil | 17 and extra virgin olive oil | 14 NORCINA VERACE TSG black truffle cream, mozzarella, SWEET ITALIAN SAUSAGE, TOMATO SAUCE, Mozzarella di BUFALa from napoli, grana padano® and basil | 19 fresh basil and EXTRA VIRGIN OLIVE OIL | 19 TEANESE MASSESE THREE CHEESE PIZZA WITH MOZZARELLA, GORGONZOLA, MOZZARELLA, TOMATO SAUCE, spicy salami, Grana Padano® and Prosciutto di parma | 19 EXTRA VIRGIN OLIVE OIL and basil | 16 PESTO SALSICCIOTTA HOUSEMADE PINE NUT AND BASIL PESTO, MOZZARELLA, TOMATO SAUCE, MOZZARELLA, SWEET ITALIAN SAUSAGE, prosciutto di parma AND GRANA PADANO® | 17 MUSHROOMS and basil | 18 ORVIETA FUNGHI MOZZARELLA, SWEET ITALIAN SAUSAGE, MOZZARELLA, TOMATO SAUCE, MUSHROOMS, BLACK OLIVES, RED ONION AND THYME | 19 FRESH BASIL AND EXTRA VIRGIN OLIVE OIL | 16 DOLCE E PICCANTE CAPRICCIOSA White Pizza with gorgonzola dolce, spicy salami, MOZZARELLA, MUSHROOMS, prosciutto cotto, mozzarella, basil and extra virgin Olive oil | 18 ARTICHOKES, TOMATO SAUCE, OLIVES and basil | 19 VENTURA CALZONE White Pizza with mozzarella, arugula, CALZONE FILLED WITH RICOTTA CHEESE, MOZZARELLA, prosciutto di parma, extra virgin olive oil | 19 TOMATO SAUCE and prosciutto cotto | 17 Imported Italian Pasta LA PASTA Fresh Pasta served very al dente, just like in Italia! made at our fresh pasta counter daily! RIGATONI all’Amatriciana PAPPARDELLE con Funghi tube-shaped pasta with la quercia GUANCIALE, wide, flat pasta with wild mushrooms, tomato RED ONION, TOMATO, CHILI FLAKE, PECORINO and Parmigiano Reggiano® | 18 AND PARSLEY | 17 TAGLIATELLE al Ragù di Manzo SPAGHETTI Cacio e Pepe thin, ribbon-shaped pasta WITH BRAISED short rib ragÙ, a classic roman dish, made with Parmigiano parmigiano Reggiano and Extra Virgin Olive Oil | 24 Reggiano®, pecorino romano® AND BLACK PEPPER | 14 RAVIOLI di Prosciutto e Ricotta VESUVIO con Ragù di Salsiccia pasta stuffed with Prosciutto and Ricotta served short, shell-shaped pasta with SWEET SAUSAGE, tomato, with Arugula pesto and Bread Crumbs | 19 roasted fennel, ricotta, Parmigiano Reggiano® and pecorino romano® | 17 PASTA AL NERO con Sugo di Mare squid ink tagliatelle with SHRIMP, CALAMARI, mussels, LINGUINE con Vongole TOMATO, GARLIC, WHITE WINE, PARSLEY and chili flake | 19 long, string pasta with steamed clams, white wine, pancetta and chili flake | 19 RAVIOLI di Gorgonzola e Noci pasta stuffed with gorgonzola dolce and walnuts, PASTA AL FORNO al Ragù served with pear butter and spiced walnuts | 18 LASAGNE WITH RAGÙ ALLA BOLOGNESE | 16 Please inform your server of any allergies or dietary restrictions. The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness. $23 Want to see more vino? ASK for OUR AWARD WINNING wine LIST from baffo ristorante Vino | Wine By The Glass & The Bottle Spumanti | Sparkling –––––––––––––––––––––––––––––––––– Glass Bottle Region ––––––––– Prosecco “Il Fresco” NV, Villa Sandi 10 35 Veneto 1,000 – 3,000 ft above sea level Rosé NV, Ferrari (Trento DOC) 15 55 Trentino-Alto Adige Brut NV, Ferrari (Trento DOC) 14 48 Trentino-Alto Adige Franciacorta “Libera Cuvée” NV, Monte Rossa (Chardonnay, Pinot Nero, Pinot Bianco) 17 64 Lombardia Brut Cabochon 2008, Monte Rossa (Chardonnay, Pinot Nero) 128 Lombardia Bianchi | Whites –––––––––––––––––––––––––––––––––––––– Glass Bottle Region ––––––––– above2,640 sea ftlevel Ribolla Gialla “Adriatico” 2013, Bastianich 9 33 Friuli Kerner 2014, Abbazia di Novacella 12 42 Trentino-Alto Adige Gavi del Commune di Gavi 2014, Fontanafredda (Cortese) 14 49 Piemonte Vermentino “Solosole” 2014, Poggio al Tesoro 13 46 Toscana Pinot Grigio “San Angelo” 2014, Banfi 12 42 Toscana “Vespa Bianco” 2013, Bastianich (Chardonnay, Sauvignon, Picolit) 16 56 Friuli Rosati | RosÉs ––––––––––––––––––––––––––––––––––––––––– Glass Bottle Region ––––––––– Ros’Aura 2014, Feudi di San Gregorio (Aglianico) 11 39 Campania Kreos 2013, Castello Monaci (Negro Amaro, Malvasia Nera) 12 42 Puglia Rossi | Reds ––––––––––––––––––––––––––––––––––––––––––– Glass Bottle Region ––––––––– Dolcetto “Briccotondo” 2014, Fontanafredda 10 35 Piemonte above1,500 sea ftlevel Sangiovese “I Perazzi” 2014, La Mozza 9 33 Toscana Pinot Nero 2014, Erste & Neue 15 55 Trentino-Alto Adige Barbera d’Alba 2013, Borgogno 15 55 Piemonte Iripinia Aglianico 2011, Molettieri 14 49 Campania Montepulciano d’Abruzzo 2014, Valle Reale 13 46 Abruzzo Barolo 2011, Mirafiore 21 74 Piemonte Brunello di Montalcino “Castelgiocondo” 2009, Frescobaldi 24 84 Toscana Grandi Rossi | Big Reds ––––––––––––––––––––––––––––––– Bottle Region ––––––––– Barbaresco “Coste Rubin” 2008, Fontanafredda 120 Piemonte Nebbiolo “No Name” 2011, Borgogno 84 Piemonte Amarone della Valpolicella 2010, Allegrini (Corvina, Rondinella, Oseleta) 140 Veneto above1,200 sea ftlevel Il Rosso dell’Abazia 2006, Serafini & Vidotto (Cab Sauv, Merlot, Cab Franc) 124 Veneto Sfursat Valtellina 2010, Nino Negri 102 Lombardia “Aragone” 2010, La Mozza (Sangiovese, Alicante, Syrah, Carignan) 78 Toscana Montevetrano Colli di Salerno 2010, Montevetrano (Cabernet Sauvignon, Aglianico, Merlot) 120 Campania Nero d’Avola “Mille Una Notte” 2009, Donnafugata 141 Sicilia DOLCI | sweet ––––––––––––––––––––––––––––––––––––––––– Glass Bottle Region ––––––––– Moscato d’Asti 2014, Brandini 10 35 Piemonte “Serena” 2015, Cascina Pian d’Or (Moscato, Brachetto, Freisa) 10 35 Piemonte Birra | Beer By The Glass & The Bottle | On Tap Alla Spina altitude 1000 – 3000 ft Dogfish Head, 61 Minute6.5˚ ABV 7 12 fl oz above sea level COMPLEMENT YOUR IPA with Syrah Grape Must ALPINE MEAL! Peroni, Nastro Azzurro 5.1˚ ABV 6 12 fl oz Look for the elevation marker and enjoy a Pilsner wine grown in the mountains. In Bottiglia | Bottled Bionda, Menabrea 4.8˚ ABV (Golden Lager) 7 11.2 fl oz Leadfeather, Half Acre 6.0˚ ABV (American Black Ale) 7 16 fl oz Yum Yum, Three Floyds 5.5˚ ABV (American Pale Ale) 7 12 fl oz Nora, Baladin 6.8˚ ABV (Spiced Beer) 11 11.1 fl oz Ambrata, Menabrea 5.0˚ ABV (Amber Lager) 8 11.2 fl oz Reale Extra, Birra Del Borgo 6.9˚ ABV (IPA) 12 11.1 fl oz La Rossa, Moretti 7.2˚ ABV (Doppelbock) 8 11.2 fl oz Bibite tutte naturali | all natural drinks Lurisia Classic Water 1/2 Liter (Sparkling or Still) 3.80 16.9 fl oz San Pellegrino Sodas (Grapefruit or Blood Orange) 4.80 6.75 fl oz Lurisia Classic Water 1 Liter (Sparkling or Still) 4.80 33.8 fl oz Niasca Sparkling Limonata or Mandarinata 5.80 8.45 fl oz Lurisia Sodas 4.80 9.3 fl oz Niasca Festivo (Bitter Soda made of Apple, Ginger & Citron) 5.80 8.45 fl oz (Acqua Tonica di Chinotto, Chinotto, Aranciata or Gazzosa) Achillea Fruit Juice 3.80 6.7 fl oz Baladin Sodas (Cola or Ginger) 5.80 8.3 fl oz Plain-T Iced Black Tea 2.80 GUS Sodas (Dry Cola or Dry Ginger Ale) 3.80 12 fl oz La mancia negli Stati Uniti è necessaria, bisogna lasciare dal 15% al 20% del totale, a meno che non siate stati trattati male, in questo caso vi 02.26.16 preghiamo di dircelo. | In the US, leaving a tip is customary, typically, 15 to 20% is sufficient. In the case where service is less then stellar, we ask that you please let us know. .
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