POMODORI PESTO DI RUSTICO OTTO TONDO SEMI-SECCHI OLIVE NERE CREATE YOUR STEP 1: HOUSE BAKED BREADS With Soft and Hard With Soft Wheat Flours STEP 2: HOUSEMADE Sundried Tomato Purée with Extra Black Olive Tapenade with Extra Wheat Flours OWN BREAD All of our breads are made fresh daily in MEDITERRANEO CONDIMENTS Virgin Olive Oil Virgin Olive Oil VINO E GRANO our panetteria with our Lievito Madre and GRANO DURO With Soft Wheat and Whole CARCIOFO PEPERONCINO BAGUETTE Rye Flours 1 for $3, 2 for $5 Wood-Grilled Artichoke Dip with CALABRESE BASKET organic, stone milled flours With Durum Wheat Flours Extra Virgin Olive Oil Calabrian Chili Spread with Extra WINE FORWARD, GRAIN BACKWARD Virgin Olive Oil

ANTIPASTI BRUSCHETTE PASTA Pasta Fresca · Made daily at our fresh pasta counter CALAMARI FRITTI | 19 E MIELE | 11 E NOCI | 14 Fried New England Squid with Calabrian Chili Peppers & Calabrian Chili Aioli Rustico bread with local Grano Duro bread with Caseificio Gelmini TAGLIATELLE made from soft wheat | 23 Calabro Ricotta and Honey Carlo Gorgonzola Dolce, Carmelized Fennel, and Walnuts Housemade Egg Pasta with Spinach, Cremini Mushrooms, Parco* CARPACCIO* | 21 E RADICCHIO | 13 PISELLI E RICOTTA | 12 *Pecorino Parco is a Raw Sheep's Milk Snake River Farm's Wag yu Carpaccio, Shaved Padano, Housemade Olive bread with Fortetto Housemade Rustico bread with Spring Peas, Ricotta, R AVIOLI made from soft wheat | 20 Shaved Urbani Summer Black Truffles, Extra Virgin Olive Oil & Sea Salt Smoked Scamorza, Braised Radicchio, and Lemon Zest, Mint Villa Manodori Aceto Balsamico Housemade Egg Pasta Filled with Goat Cheese, Ricotta, and Fennel with Lemon Butter & Walnut Gremolata CESARE | 15 CAVATELLI made from durum wheat | 21 Tuscan Black Kale, Shaved Parmigiano Reggiano®, Mixed Cherry Tomatoes, SALUMI FORMAGGI Handmade Cavatelli with summer Zucchini Ragù and Housemade Caesar Dressing & Housemade Croutons PICK 3 FOR $15, 5 FOR $19 PICK 3 FOR $12, 5 FOR $17 PAPPARDELLE made from durum wheat | 25 CASTELFRANCO | 18 SPECK PARMIGIANO REGGIANO DOP Housemade Egg Pasta with Ragù alla Bolognese, Parmigiano Reggiano DOP®, Pecorino Romano & Parsley Castelfranco Radicchio, Gorgonzola Piccante, Speck, Parsley, Slivered Almonds, Saba Recla | Alto-Adige Aged 12-14 months | Emilia-Romagna | Cow | Raw & Extra Virgin Olive Oil SOPPRESSATA PICCANTE CRUCOLO TAGLIOLINI made from durum wheat | 24 Alps | New York Rifugio Crucolo | Trentino | Cow | Raw ALICI MARINATE CON PEPERONATA | 17 Housemade Egg Pasta with Asparagus, Zucchini, Spring Peas & Lemon Ricotta Marinated Agostino Recca Anchovies with Peperonata PROSCIUTTO COTTO Rovagnati | Toscana Nonno Nanni | Veneto | Goat | Pasteurized Pasta Secca · Italian dried pastas served al dente SPIEDINO DI GAMBERI | 18 MORTADELLA PECORINO CALABRESE LINGUINE made from durum wheat | 28 Grilled Gulf Shrimp Skewer with Couscous alla Puttanesca, Scallions & Fresh Parsley Ferrarini | Emilia-Romagna Spizzico | Calabria | Sheep | Raw Afeltra Gragnano Linguine with Gulf Rock Shrimp, Mutti Tomato Sauce, Parsley & Chili Flake CAROTE | 15 PROSCIUTTO DI PARMA GORGONZOLA DOLCE DOP Tanara | Emilia-Romagna Caseificio Gelmini Carlo | Lombardia | Cow | Pasteurized FARROTTO made from farro | 22 Roasted Heirloom Carrots, Arugula, Spiced Fried Chickpeas, Fennel, Radish, Couscous, Farro Cooked in the Style of Risotto with Pancetta Pepato, Green Peas, Scallions & Parmigiano Reggiano DOP® Pickled Onions & Apricot Orange Vinaigrette GRANDE PIATTO MISTO | 24 CASARECCE made from quinoa, corn & rice | 18 PIZZA alla PALA All 5 Salumi & formaggi with housemade fig mostarda Garofalo Casarecce alla Norma with Eggplant, Tomato, Garlic, Basil, and Ricotta Salata Pizza alla Pala is a Roman-style pizza made with stone ground Italian flours that are stretched lengthwise and then baked at PIATTI 570°F. The resulting pizza has a thick crust with a crispy exterior, | 21 FIOR DI LATTE | 19 BUFALA | 20 PADELLA DI MARE | 34 and is served on its namesake “pala” or paddle. Local Burrata with Housemade Fior di Latte with Caseificio Antica Bontà Mozzarella di Grilled Peaches, Lemon & Basil Cherry Tomatoes & Basil Bufala with Tanara Prosciutto di Parma Italian Seafood Stew of Maine Lobster, Squid, Seasonal Market Fish & PEI Mussels with Roasted Plum Tomato Broth; Served with Housemade Rye & Rustico bread SALSICCIA E CIME DI RAPA | 19 Mutti Tomato Sauce, Housemade Mozzarella, Sweet Italian Sausage, Broccoli Rabe & Fresno Chili PESCE SPADA | 26 Breaded and Grilled Atlantic Swordfish with Romano Beans & Tomato MELANZANE E ‘NDUJA | 20 TRIO DI MOZZARELLA | 22 Mutti Tomato Sauce, Antiche Bonta , Housemade Mozzarella, Spicy Salami enjoy a selection of 3 mozzarella POLPO | 27 Spread, Fried Eggplant, Zucchini & Basil Served with Extra Virgin Olive Oil & Sea Salt Charred Spanish Octopus over Cannellini Bean Purée with Marinated Gigante Beans, Pancetta MOZZARELLA DI BUFALA CAMPANA DOP & Villa Manodori Aceto Balsamico FUNGHI E TALEGGIO | 21 Caseificio Antica Bontà | Buffalo | Pasteurized Cremini Mushroom, Taleggio DOP, Parmigiano Reggiano DOP®, Balsamic & Arugula HOUSEMADE STRACCIATELLA BRACIOLE | 31 Liuzzi Angeloni | Cow | Pasteurized Braised Boneless Creekstone Farm Short Rib Stuffed with Pecorino Romano and Parmigiano Reggiano®, MOZZARELLA DI BUFALA E PROSCIUTTO COTTO | 21 BURRATA Served with Broccoli Rabe and Spicy Croutons Antiche Bonta Buffalo Mozzarella, Housemade Mozzarella, Calabro Ricotta, Liuzzi Angeloni | Cow | Pasteurized Rovagnati Prosciutto Cotto, Black Pepper, Sage MANZO ALLA GRIGLIA* | 32 Grilled Creekstone Hanger Steak with Roasted Fingerling Potatoes, Broccoli Rabe & Sugo d'Arrosto YOU CAN'T ENJOY THE GRANO WITHOUT THE VINO! POLLO | 29 Check out our selection of wines by the glass and by the bottle Cascun Farm Chicken with String Beans & Fingerling Potatoes with Pesto alla Genovese 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. VERDURE MISTE | 21 Charred Vegetables with Quinoa, Farro, Lentils, Frisée & Red Wine Vinaigrette GRAIN BACKWARD Were going back in time, celebrating grain varieties that have remained untouched for hundreds, even thousands of years. Lets get to know the biodiversity of one of the most important foods on our planet.

THE GRAINS IN OUR BREAD

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

GRANO ARSO GRANO DURO RUSTICO RYE SOURDOUGH MEDITERRANEO OTTO TONDO in combination with soft wheat in combination with whole wheat

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 WILD HIVE misconception that developed outside of Italy. They are ust 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 yorks hudson valley through grain based local P P indigenous “ottofile” eight-row corn to spelt, enkir, agriculture. Wild Hive supplies our bakery with buckwheat, kamut, and barley. 100 stone-ground high quality flour. G G A -Y G D G T W Durum Wheat Soft Wheat L G S G Water Egg VINO E GRANO P S P F P F Dried Pasta Fresh Pasta Fresh Pasta WINE FORWARD, GRAIN BACKWARD 07.22.2019 *Semolina flour made from Grano Duro