CENA AUTUNNO 2018 INSALATA PASTE SECONDI ( APPETIZER PORTIONS A VAILABLE ) CAPRESE (GF) 16 “SAPORE DI MARE” (GFA) 27 Imported buffalo mozzarella, heir loom RAVIOLI “PICCOLO SOGNO” 19 Assorted shellfish and fish stew, tomato es, ba sil, o liv e oil Four cheese ravioli, pine nuts, butter, rubbed toast

Marsala glaze, parmesan curls

CAVOLO NERO (GFA) 12 MERLUZZO AL FORNO 27 Tuscan kale, r adish, pomegranate, crou tons, NERI (GFA) 26 Pancetta wrapped Atlantic Cod, wood lemon parmesan dressing String cut black spaghetti, mussels, clams, roasted, garlic, lemon, escarole, diced shrimp, calamari, San Marzano tomatoes, pance tta, Mani la clams and cannellini beans AUTUNNO (GF) 12 red chi li fla ke s Roas ted g rape s, local squash , arugula, goat (GFA) 28 chee se, wa lnu ts, lemon o il SALMONE PAGLIA E FIENO (GFA) 22 Grilled Loch Duart Salmon, fregola, root

“Straw and Hay” green and white ribbon vegetables, lemon, garlic and anchovy sauce GF 12 BARBABIETOLE ( ) pasta, ve a l ragu Mix ed bee ts, Gorgonzola DOP, citrus, candied pecans POLLETTO (GF) 22

CAPPELLACCI DI ZUCCA 21 Flattened Cornish hen, rapini, lemon Local squash, amaretto cookies stuffed MISTA (GF) 10 pasta, brown butter, sage, walnuts Field greens, cucumbers, carrots, gr ape ROSTICCIANA 28 tomato es, Dijon vin aigre tte Brais ed beef short ribs, squash puree, GNOCCHI (GFA) 21 sautéed g reen s, red win e , aromatic FARRO 13 Potato dumplings, braised leeks, roasted vegetables

Emmer wheat, diced vegetables, greens, squash, sage, mush room s, parmesan

Pecorino BISTECCA ALLA GRIGLIA (GF) 36

TAGLIOLINI (GFA) 23 Grilled 16 oz. Ribeye, arugula, , Toasted flour ribbon pasta, slow braised tomato salad rabbit sugo

ANTIPASTI ANATRA ARROSTO (GF) 28 PAPPARDELLE CON CINGHIALE (GFA) 24 Half roasted duck, k ale, fennel sausage, POLPO CON CECINA (GFA) 17 Wide flat pasta, spiced wild boar ragu root puree , fig and Marsala reduction Grille d octo pus, chick pea and olive oil puree, lemon, tomatoes, frisee

PROSCIUTTO DI PARMA (GF) 17 CONTORNI Prosciutto di Parma, fresh melon MARGHERITA 14 MEDITERRANEAN OLIVES 6

FRITTO MISTO 20 Tomato basil sauce, fiore di latte ROSEMARY POTATOES 7 Fried calamari , shrimp, sea bass, ba y sca llops, veg eta bles, pa r sley, lemon BIANCA CON RUCOLA 15 GRILLED ASPARAGUS 7

Fiore di latte, arugula, olive oil, Reggiano BURRATA CON CULATELLO (GF) 16 cur ls RAPINI 7

Pugliese hand -stuffed mozz arella, artisan ROASTED CAULIFLOWER 7 style prosciutto PROSCIUTTO 18

Tomato basil sauce, fiore di latte , Pro sciu tto BRUSSEL’S SPROUTS AND PANCETTA 7 CODA ALLA VACCINARA 14 di Parma

Roman style braised oxtails, soffritto, soft polen ta BOSCAIOLA 17

Fiore di latte, pine nut and basil , (GF) GLUTEN-FREE FUNGHI AL FORNO (GF) 14. tomato sauce, mixed mushrooms

Wood roasted oyster mushrooms, house (GFA) GLUTEN-FREE AVAILABLE UPON cured pancetta, aged balsamic, rad ic chio, QUATTRO FORMAGGI 16 REQUEST spinach Fiore di latte, gorgonzola, ricotta and goat chee se COZZE DIAVOLA (GFA) 14

Prince Edward Island mussels stewed in a spicy tomato sauce, garlic crostini

CHEF TONY PRIOLO CHEF DI CUCINA MICHAEL BURKE PICCOLO SOGNO’S OWN WE USE A COMBINATION OF LOCAL A ND SOUS CHEF EXTRA VIRGIN OLIVE OIL IMPORTED FROM ITALIAN INGREDIENTS FEATURING G REEN GERARDO CRUZ SICILY AND 15 YEAR AGED BALSAMIC CITY MARKET PRODUCE, SICILIAN SEA MARTIN GUIJOSA VINEGARS AVAILABLE, ASK YOUR SERVER SALT, DOP PIZZ A FLOUR, SAN MARZANO TOMATOES AND ITALIAN CHEESES