ANTIPASTI SECONDI

CAPESANTE 18 LUNGHI CACIO E PEPE 21- POLLO SCARPARIELLO 25- Scallops, butternut squash, sautéed spinach, Fusilli lunghi with caciotta cheese, fresh black pepper. Chicken on the bone, sausage, broccoli, white wine-lemon sauce. orange-honey bourbon sauce. POLLO CACCIATORE 25- AI QUATTRO FORMAGGI 21- ZUPPA DI COZZE PICCANTE *GF 16 Chicken on the bone, olives, roasted peppers, mushrooms, Mussels in a spicy marinara broth. Homemade gnocchi in four cheeses sauce. marinara, broccoli. MELANZANE ALLA FIORENTINA 15 Sliced eggplant layered with ricotta cheese, spinach, ALLA ROMANA 20- VITELLO MARTINI 25- marinara, melted fontina cheese. Spaghetti, pecorino romano, fresh herbs, breadcrumbs. Veal scaloppine in parmigiano, white wine-lemon sauce, French beans. POLIPO NOVELLO *GF 18 Grilled Octopus, kalamata olives, fingerling potatoes, PETTO D’ ANATRA 29- oven roasted tomatoes. ROLLATINE MONTANARA 21- Homemade roll of pasta filled with porcini mushroom, spinach, Duck breast, apples, grand marnier sauce, sweet potato puree. FEGATINI AL BALSAMICO 15 ricotta cheese in a pink sauce. Chicken livers sautéed w/balsamic vinegar, caramelized onions, COSTOLETTA DI MAIALE *GF 27- mushrooms, parmigiano basket. Pork chop, wild lingonberries, baby carrots. SPAGHETTI CON POLPETTE 20- CARCIOFINI FRITTI 16 Spaghetti with homemade meatballs, marinara. Crispy artichokes, mild spicy marinara. NODINO PERIGOURDINE 36- Grilled veal T bone, port wine and brown sauce reduction, CAPRESE DI BUFALA *GF 16 BOLOGNESE 21- truffle carpaccio, roasted fingerling potatoes. Bufala mozzarella, tomatoes, basil. Homemade pappardelle with meat ragu’. VONGOLE OREGANATE 16 SALMONE CON FRUTTI DI CREMONA *GF 29- Little neck clams with seasoned bread crumbs. Salmon filet topped w/italian mustard fruit, sautéed spinach. ALLE VONGOLE 22- FRITTO MISTO 17 Linguine with New Zealand cockles, parsley, olive oil. Crispy shrimp, scallops, calamari, zucchini, marinara. CIOPPINO DI PESCE *GF 32- Branzino, mussels, clams, shrimps, calamari and scallops POLENTA *GF 16 NERI ALLO SCOGLIO 24- in shrimp bisque. Soft polenta, porcini mushrooms. Homemade squid ink tagliolini with seafood in mild spicy marinara sauce. BRANZINO ALLE MANDORLE 29- INSALATE Mediterranean sea bass, almonds, lemon sauce, French beans. ALL’ ASTICE 25- INSALATA MONTE LAURO *GF 14 Homemade fettuccine, lobster meat, baby arugula, fumetto sauce. (All chicken dishes are free range) Baby arugula, pistachio, dried cranberries, red apples and feta cheese, lemon dressing. CONTORNI AL CINGHIALE 23- INSALATA DELLA CASA 14 Radiatori with wild boar ragu’. Mixed greens w/baked goat cheese, walnuts, tomatoes, olive oil and red wine vinegar. PATATE *GF 9- EMILIANI 22- Roasted fingerling potatoes, rosemary and herbs. INSALATA DI CARCIOFI *GF 14 Homemade ravioli filled w/prosciutto, Artichokes, arugula, endive, lemon dressing. parmigiano cream sauce. SHISHITO PEPPERS 9- Flash fried shishito peppers. INSALATA CESARE 13 Traditional caesar salad with “little gem” romaine, croutons CHITARRA CARBONARA 22- caesar dressing. Homemade chitarra spaghetti, pancetta, onions, egg yolk. ZUCCHINI MARINARA 10- Sautéed zucchini, marinara, parmigiano cheese. INSALATA DI CAVOLETTI *GF 14 Brussels sprouts, pomegranate, shaved parmigiano, maple dressing. CAVOLETTI AL FORNO *GF *V 10- “ Whole wheat and gluten free pasta is available upon request“ Oven roasted Brussels sprouts. INSALATA TRICOLORE *GF 14 Arugula, endive, radicchio, house dressing. “If you have any food allergy, please speak to the manager, or your server” *GF - Gluten-free *V - Vegan INSALATA DI BARBABIETOLE *GF 14 Red and golden beets, French beans, leeks, sesame seeds, garlic aioli.