Dinner Menu
Antipasti
tricolore salad with bagna cauda dressing and anchovies10
tuna tarta with baby beet agro dolce and basil
16
trio of bruschetta
14
"farinata" chickpea bread with squid salad
12
house cured salumi plate with artichoke mostarda
14
"ciareghi" house made cotechino sausage with polenta and sunny-side up egg
16
porchetta tonnato with arugula, celery, and parmigiano salad
14
mozzarella in carrozza with olive oil poached pear tomatoes and capers
12
grilled quail with charred corn and baby zucchine
16
wood grilled octopus, cured lemon, potato, and chives
16
Le Pizze
margheritatomato, basil, and mozzarella
15
pannocchia
fresh corn, charred scallions, bufala mozzarella and black truffle
22
parma
mozzarella, fontina, arugula, and prosciutto di parma
20
trentino
grilled figs, gorgonzola, mozzarella and speck
19
sarde
mediterranean sardines, red onion, parsley and parmigiano
16
polpo
octopus, tomato, red chili flakes and smoked mozzarella
17
lombarda
baked egg, bitto cheese, mozzarella, and cotechino sausage
18
vegetariana
grilled red onion, zucchini, pear tomatoes, mozzarella and straciatella cheese
19
"The world needs more pizzas like this."
- Philadelphia Weekly
Contorni
potatoes with rosemary8
polenta rustica
6
summer bean salad with savory
10
spinach salad with pickled red pearl onions
6
artichokes alla giudia
10
Primi
spaghettini with clams18
robiola francobolli with royal trumpet mushrooms and thyme
16
ricotta and spinach gnudi with brown butter and parmigiano
16
beet and lancaster goat cheese "plin" with tarragon
16
rabbit agnolotti with pistacchio pest
16
chicken liver rigatoni with cipolline onions and sage
16
stracciatella lasagnetta with zucchine and garlic chive oil
16
rosemary maltagliati with veal ragu
16
Secondi
rabbit "casalinga" with pancetta, sage, brown butter and soft polenta26
swordfish and graffiti eggplant spiedini, spinach and pickled red pearl onions
26
painted hillls farm skirt steak, grilled cucumbers and carrot mostarda
26
chicken "alla griglia" with new potatoes, artichokes and cerignola olives
24
pork milanese with arugula, lemon and parmigiano
24
wild striped bass with razor clams, chanterelles and herbs
29
house aged rib-eye “fiorentina” for two with summer bean salad
35pp
Dolci
cherry tiramisu10
chocolate crepes with strawberries and white chocolate
8
chocolate flan with pistacchio gelato
10
peach cannoli with vin santo and amaretti
10
coppa gelati e sorbetti del giorno
8
polenta budino with gianduia
8
plum tart tatin with whipped cream and mint
8
fresh fig and polenta pound cake with rosemary honey gelato
10
artisinal cheese plate with condiments
18 pp
riserva cheese plate
26pp