ESTATE 2020 INSALATA PASTE SECONDI

( APPETIZER PORTIONS A VAILABLE )

CAPRESE (GF) 17 SALMONE (GF) 28 Imported buffalo mozzarella , heirl oom RAVIOLI “PICCOLO SOGNO” 19 Grilled Loch Duart Salmon, broccolini, cherry tom ato e s, basil, extra virgin olive oil Four cheese ravioli, pine nuts, butter, and Mediterranean olive relish Marsala glaze, parmesan curls CAVOLO NERO (GFA) 13 POLLETTO (GF) 23 (GFA) 26 Tuscan kale, radishes , croutons, lemon SPAGHETTI NERI Flattened Cornish hen, rapini, lemon parmesan dressing String cut black spaghetti, mussels, clams,

shrimp, calamari, San Marzano tomatoes, BARBABIETOLE (GF) 13 red chili flakes ROSTICCIANA 28

M ixed be e ts, G org onzola DOP, citrus, greens , Braised beef short ribs, soft polenta, sau t ée d fen nel, h az eln ut s PAPPARDELLE CON CINGHIALE (GFA) 24 gre en s, red wine, aromatic vegetables

Wide flat pasta, spiced wild boar ragu “SAPORE DI MARE” (GFA) 27 MISTA (GF) 12 Assorted shellfish and fish stew, garlic Field greens, cucumbers, carrots, grape GNOCCHI (GFA) 22 rubbed toast tom ato e s, Dijon vin aigr et t e Pot ato dumplings, cherry t om a to e s, ga rlic, spinach, Gorgonzola DOP MAIALE (GF) 24

PESCHE E RUCULA (GF) 13 STRACCI DI FARRO (GFA) 23 Wood roasted, herb crusted pork ribs, frisee, Pea ch es, arugula, goat cheese, lemon oil e s, pickled onion and fennel Farro pasta triangles, asparagus, mixed salad,

13 m ushrooms, garlic, chopped tr uf fl es , cucumber, red onion, green BISTECCA ALLA GRIGLIA (GF) 38 onion, celery, basil and bread salad PAGLIA E FIENO (GFA) 23 Grilled 16 oz. Ribeye, arugula, onion and

“Straw and Hay” green and white ribbon tomato salad pasta, veal ragu

BRANZINO AL FORNO (GF) 39 ANTIPASTI RIGATONI AL SUGO DI NONNA 23

Whole Mediterranean sea bass, sea salt PROSCIUTTO DI PARMA (GF) 17 Tube shaped pasta, pork neck bone “Sunday crusted, asparagus, citrus caper reduction gravy”, braised meat, tomato, whipped ricotta Prosciutto di Parma, fresh melon

FRITTURA 19 PIZZE Fried calamari and shrimp, lem on MARGERHITA 15 POLPETTE DELLA NONNA 13 Classic Margherita , San M ar z ano CONTORNI Trio of Grandma’s meatballs, tomato sauce, tomato sauce, fiori di latte, basil 7 soft polenta MEDITERRANEAN OLIVES BIANCA 15 GRILLED ASPARAGUS 7 FUNGHI AL FORNO (GF) 15 Fiori di latte, arugula salad, shaved RAPINI 7 Wood roasted oyster mushrooms, house parm es an cured pancetta, aged balsamic, radicchio, BROCCOLINI 7 spin ac h PROSCIUTTO 17 ROSEMARY POTATOES 7

GRIGLIA MISTA (GF) 18 Fiori di latte, San Marzano tomato sauce, Grilled shrimp, calamari and octopus, citrus sliced Prosciutto di Parma caper oil, arugula QUATTRO FORMAGGI 16 FIORI DI ZUCCA 13 Fiori di latte, Gorgonzola, Goat cheese and (GF) GLUTEN-FREE (GFA) GLUTEN-FREE Parm es an Crispy fontina filled squash blossoms, olive AVAILABLE UPON REQUEST oil and tomato puree

ANTIPASTO “PICCOLO SOGNO” 18

Prosciutto di Parma, Pecorino Toscano, white beans, olives, assorted roasted vegetables

CHEF TONY PRIOLO CHEF DI CUCINA MICHAEL BURKE PICCOLO SOGNO’S OWN WE USE A COMBINATION OF LOCAL AN D SOUS CHEFS EXTRA VIRGIN OLIVE OIL IMPORTED FROM ITALIAN INGREDIENTS FEAT U RIN G GREE N GERARDO CRUZ SICILY AND 15 YEAR AGED BALSAMIC CITY MARKET P RO D U CE, SICILIAN SEA NICK TOLITANO VINEGARS AVAILABLE, ASK YOUR SERVER SALT, DOP PIZZA FLOUR, SAN MARZANO TOM AT OES A ND ITALIAN CHEESES