AUTUNNO 2020
INSALATA PASTE SECONDI
( APPETIZER PORTIONS AVAILABLE)
CAPRESE (GF) 17 SALMONE (GF) 28 Imported buffalo mozzarella, oven dried RAVIOLI “PICCOLO SOGNO” 20 Grilled Loch Duart Salmon, wood roasted fall tomatoes, basil, extra virgin olive oil Four cheese ravioli, pine nuts, butter, vegetables, Tuscan kale-walnut pesto Marsala glaze, parmesan curls (GFA) 13 CAVOLO NERO POLLETTO (GF) 23 Tuscan kale, radishes, croutons, lemon SPAGHETTI NERI (GFA) 26 Flattened Cornish hen, rapini, lemon parmesan dressing String cut black spaghetti, mussels, clams,
shrimp, calamari, San Marzano tomatoes, MERLUZZO AL FORNO (GF) 27 BARBABIETOLE (GF) 13 red chili flakes Pancetta wrapped Atlantic Cod, wood Mixed beets, Gorgonzola DOP, citrus, greens, roasted, garlic, lemon, escarole, diced fennel, hazelnuts PAPPARDELLE CON CINGHIALE (GFA) 24 pancetta, Manila clams and cannellini beans
Wide flat pasta, spiced wild boar ragu MISTA (GF) 12 ROSTICCIANA 28 GNOCCHI (GFA) 22 Braised beef short ribs, squash puree, Field greens, cucumbers, carrots, grape tomatoes, Dijon vinaigrette Potato dumplings, roasted squash, mixed sautéed greens, red wine, aromatic mushrooms, leeks, parmesan vegetables
AUTUNNO (GF) 13 BUSTINE DI ZUCCA 22 “SAPORE DI MARE” (GFA) 27 Arugula, roasted squash and grapes, Local squash, amaretto cookies stuffed Capriole farm goat cheese, walnuts, lemon oil Assorted shellfish and fish stew, garlic pasta, brown butter, sage, walnuts rubbed toast
PAGLIA E FIENO (GFA) 23 ANATRA ARROSTO (GF) 29
“Straw and Hay” green and white ribbon Half roasted duck, kale, fennel sausage, ANTIPASTI pasta, veal ragu celery root puree, fig and Marsala reduction
PROSCIUTTO DI PARMA (GF) 17 RIGATONI AL SUGO DI NONNA 24 BISTECCA ALLA GRIGLIA (GF) 38 Prosciutto di Parma, melon Tube shaped pasta, pork neck bone “Sunday Grilled 16 oz. Ribeye, arugula, onion and gravy”, braised meat, tomato, whipped ricotta tomato salad FRITTURA 20
Fried calamari and shrimp, lemon BRANZINO AL FORNO (GF) 39 PIZZE POLPETTE DELLA NONNA 14 Whole Mediterranean sea bass, sea salt MARGERHITA 15 crusted, asparagus, citrus caper reduction Trio of Grandma’s meatballs, tomato sauce, soft polenta Classic Margherita pizza, San Marzano tomato sauce, fiori di latte, basil
FUNGHI AL FORNO (GF) 15 Wood roasted oyster mushrooms, house BIANCA 15 cured pancetta, aged balsamic, radicchio, Fiori di latte, arugula salad, shaved spinach CONTORNI parmesan 7 GRIGLIA MISTA (GF) 18 MEDITERRANEAN OLIVES PROSCIUTTO 17 Grilled shrimp, calamari and octopus, citrus GRILLED ASPARAGUS 7 caper oil, arugula Fiori di latte, San Marzano tomato sauce, sliced Prosciutto di Parma RAPINI 7
ANTIPASTO “PICCOLO SOGNO” (GF) 18 BROCCOLINI 7 GORGONZOLA E UVA 16 Prosciutto di Parma, Pecorino Toscano, white ROSEMARY POTATOES 7 beans, olives, assorted roasted vegetables Fiori di latte, Gorgonzola DOP, goat cheese,
grapes, aged balsamic
(GF) GLUTEN-FREE (GFA) GLUTEN-FREE AVAILABLE UPON REQUEST
CHEF TONY PRIOLO CHEF DI CUCINA MICHAEL BURKE PICCOLO SOGNO’S OWN WE USE A COMBINATION OF LOCAL AND SOUS CHEFS EXTRA VIRGIN OLIVE OIL IMPORTED FROM ITALIAN INGREDIENTS FEATURING GREEN GERARDO CRUZ SICILY AND 15 YEAR AGED BALSAMIC CITY MARKET PRODUCE, SICILIAN SEA NICK TOLITANO VINEGARS AVAILABLE, ASK YOUR SERVER SALT, DOP PIZZA FLOUR, SAN MARZANO TOMATOES AND ITALIAN CHEESES