ANTIPASTI PASTA SECONDI CAPESANTE 18 FUSILLI 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- GNOCCHI 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, SPAGHETTI 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 PAPPARDELLE 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. LINGUINE 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 TAGLIOLINI 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. FETTUCCINE 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 RADIATORI 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 AL FORNO *GF 9- RAVIOLI 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..