CREATE STEP 1: HOUSE BAKED 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 2 PIECES ON HOUSEMADE PANE RUSTICO YOUR OWN WITH OUR LIEVITO MADRE AND ORGANIC, STONE MILLED FLOURS RICOTTA E MIELE | 11 TONNO E FAGIOLI | 12 MEDITERRANEO OTTO TONDO FARRO POMODORI PEPERONCINO CARCIOFO PESTO DI Local Ricotta with Olive Oil Poached Tuna with Black Truffle Honey Cannellini Beans, Chive & Pickled Red Onion With Soft and Whole Flours With Soft Wheat Flours With Flour SEMI-SECCHI CALABRESE Wood-Grilled Artichoke OLIVE NERE Dip with Extra Virgin GRANO ARSO Sundried Tomato Purée Calabrian Chili Spread Black Olive Tapenade with GAMBERETTI | 14 FEGATINI ALLA TOSCANA | 13 RUSTICO GRANO DURO with Extra Virgin Olive Oil with Extra Virgin Olive Oil Olive Oil Extra Virgin Olive Oil With Soft and Hard Wheat Flours With Wheat Flours With Burned Wild Hive Poached Shrimp with Tarragon Aioli & Free-Range Chicken Liver Pâté with BASKET Special Blend Flour Fresh Grated Horseradish Housemade Giardiniera DALLA SALUMERIA ANTIPASTI PIZZA alla PALA PASTA TRADITIONAL ROMAN-STYLE PIZZA NOT ALL PASTAS ARE CREATED EQUAL. FRITTO DEL GIORNO | MP SALSICCIA E BROCCOLI | 19 THE SECRET IS IN THE GRAIN... SALUMI FORMAGGI See Server for Our Daily Selection pick 3 for $15, 5 for $19 PICK 3 FOR $12, 5 FOR $17 Tomato Sauce, Housemade Mozzarella, Housemade Sweet PAPPARDELLE | 24 Sausage, Broccolini & Fresno Chili made from soft & durum wheat This spicy salami POLPO | 17 Housemade Egg Pappardelle with Braised Creekstone Farm’s Brisket SPECK spread is made with PARMIGIANO REGGIANO DOP Recla | Alto-Adige Aged 12-14 months | Emilia-Romagna | Cow | Raw Charred Octopus, Marinated Gigante Beans, Frisée & Ragù, Parmigiano Reggiano DOP®, Pecorino Romano, Butter Calabrese peppers and MELANZANE E ‘NDUJA | 20 Charred Grapefruit Vinaigrette Tomato Sauce, Mozzarella di Bufala Campana DOP, Spicy & Parsley ‘NDUJA smoked paprika. ASIAGO MEZZANO Salami Spread, Fried Eggplant, Zucchini & Basil ‘Nduja Artisans Salumeria | Chicago Agriform | Veneto | Cow | Raw CARPACCIO | 16 FARROTTO | 26 PROSCIUTTO COTTO CAPRI Toro Ranch Piemontese Beef, Arugula, Shaved Parmigiano SCAROLA E PANCETTA | 19 made from farro Rovagnati | Toscana Westfield Farm | Massachusetts | Goat | Pasteurized Reggiano DOP® & Lemon Vinaigrette Escarole, Pancetta, Aged Provolone, Besciamella, Farro Cooked in the Style of Risotto with Sautéed Beech Mushrooms, Long Island Duck, Parmigiano Reggiano DOP®, Butter & Parsley MORTADELLA PECORINO PEPATO MISTA | 14 Parmigiano Reggiano DOP® Ferrarini | Emilia-Romagna Spizzico | Sicily | Sheep | Raw Pizza alla Pala is made Radicchio, Endive, Arugula, Fennel, Radish, Sundried FUNGHI E TALEGGIO | 21 with stone ground Italian LINGUINE | 23 PROSCIUTTO SAN DANIELE GORGONZOLA DOLCE DOP Tomato, Red Onion & Poppy Seed Vinaigrette flours, with a long slow, made from durum wheat Cremini Mushroom, Taleggio DOP, Parmigiano cold fermentation that Dok Dall’Ava | Friuli Caseificio Gelmini Carlo | Lombardia | Cow | Pasteurized results in a crunch crust Afeltra Gragnano Linguine with Shrimp, Tomato, Garlic, Reggiano DOP, Balsamic & Arugula and a light, airy crumb. *Denominazione (di) Origine Protetta (DOP) means that a product is produced, processed, and CAROTE | 15 Chili Flake & Parsley prepared in a specific geographical area only. Roasted Heirloom Carrots, Arugula, Spiced Fried Chickpeas, Fennel, Radish, , Pickled zOnion & FREGOLA | 22 Apricot Orange Vinaigrette made from durum wheat GRANDE PIATTO MISTO | 24 SECONDI Casa del Grano Fregola with Clams, Tomato, Chicken Broth, All 5 Salumi & formaggi with housemade fig mostarda CAVOLO NERO | 15 Garlic, Chili Flake & Parsley Tuscan Black Kale, Grapefruit, Pomegranate & Pecorino CALAMARI | 23 and Crème Fraîche Vinaigrette Grilled Calamari with Tomato Braised Chickpeas & Escarole CASARECCE | 18 MOZZARELLA made from , corn & FIOR DI LATTE | 16 STRACCIATELLA | 17 VERDURE MISTE | 15 | 20 SALMONE | 28 Garofalo Casarecce with Eggplant, Tomato, Garlic, Basil & Pan Seared Salmon Fillet with Black Lentils, Pancetta, A. Bauer’s Housemade Mozzarella with Wild Arugula, Liuzzi Angeloni Stracciatella with ‘Nduja Charred Vegetables with Quinoa, Farro, Lentils, Ricotta Salata Mustard, Parsley, Frisée & Chives Mutti Tomato Vinegar, Extra Virgin Vinaigrette & Pomegranate Frisée & Red Wine Vinaigrette Olive Oil & Sea Salt AGNOLOTTI | 21 BURRATA | 19 MANZO | 29 made from soft & durum wheat MOZZARELLA DI BUFALA Liuzzi Angeloni Burrata with Peperonata Creekstone Hanger Steak with Roasted Heirloom Carrots, Housemade Egg Stuffed Pasta with Butternut Squash, Local CAMPANA DOP | 19 CONTORNI Broccolini & Balsamic Ricotta, Grana Padano DOP, Amaretti Cookies, Served with Caseificio Antica Bontà Mozzarella di Black Truffle Butter Bufala with Prosciutto Our Housemade PATATE | 8 POLLO | 25 Fried Fingerling Potato & Rosemary Mozzarella is made Cascun Farms Chicken with Fried Potatoes, Olives, Charred TAGLIATELLE | 19 fresh daily with local made from durum wheat cow's milk. Lemons & Dandelion Greens BROCCOLINI | 8 Housemade Egg Pasta with Housemade Sweet Sausage and Fennel Ragù Sautéed Broccolini with Garlic & Pickled Fresno Chili with Butter, Parmigiano Reggiano DOP® & Pecorino Romano 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. Let’s get to know the biodiversity of one of the most important foods on our planet.

THE GRAINS IN OUR BREAD

HARD RED DURUM WHEAT SPRING WHEAT EMMER GRANO ARSO RYE SOFT WHEAT Also called grano duro, durum flour is A class of named for their Emmer, also called farro, was Our Grano Arso, or burnt grain bread is Rye has been cultivated in Central and Typical of Northern Italy, soft wheat typical of Southern Italy. Higher in protein and spring planting season, hard spring widely cultivated in the ancient made from Wild Hive Hudson Valley grown, Eastern Europe since the Middle Ages. can be used as an all-purpose flour, or carotenoids than other varieties of wheat, this wheats are high in protein and ideal world but has been all but lost organic stone-milled flour. We burn the flour Similar to wheat but lower in gluten, in combination with other flours for golden-hued grain is traditionally used for for use in sourdough breads. in modern agriculture. in our brick oven, then mix it into a dough. The Italian rye breads are often made with a bread making. pasta and bread. resulting flavors are deep, with notes of coffee combination of rye and wheat flours. and chocolate.

OTTO GRANO DURO TONDO in combination with soft wheat RUSTICO GRANO ARSO EMMER BOULE MEDITERRANEO 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 just 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 york’s hudson valley through grain based local Protein Protein indigenous ottofile eight-row corn to , enkir, agriculture. Wild Hive supplies our bakery with , kamut, and . 1 stone-ground high quality flour. Guten Guten A mer-e 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