Dinner Menu
Antipasti
tricolore salad with bagna cauda dressing and anchovies10
spit-roasted rabbit terrine and pomegranate and parmigiano
16
"nosec" stuffed cabbage with paprika
14
"frico" crispy montasio and asiago cheese with accompaniments
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
painted hills farm beef tartar with fried egg yolk and tropea onion salad
16
wood grilled octopus, cured lemon, potato, and chives
16
celery root frittelle with apples, parmigiano and thyme
12
Le Pizze
margheritatomato, basil, and mozzarella
15
boscaiola
wood-grilled chanterelle mushrooms, tomino cheese and tomato
22
parma
mozzarella, fontina, arugula, and prosciutto di parma
20
mela e noci
apples, black walnuts, taleggio and parmigiano
19
bocconcini
pigs trotter meatball, tomato, mozzarella and crispy capers
16
acciuga
lancaster farm new potato, mozzarella, smoked ricotta, marinated anchovies and parsle
17
polpo
octopus, tomato, red chili flakes and smoked mozzarella
17
lombarda
baked egg, bitto cheese, mozzarella, and cotechino sausage
18
zucca
squash, mozzarella, golden raisins and toasted pinenuts
19
"The world needs more pizzas like this."
- Philadelphia Weekly
Contorni
potatoes with rosemary8
polenta rustica
6
fennel and pancetta gratin
10
spinach salad with pickled red pearl onions
6
artichokes alla giudia
10
Primi
robiola francobolli with royal trumpet mushrooms and thyme16
candele with wild boar bolognese
16
squash gnocchi with brown butter and mostarda
16
"doppio ravioli" double ravioli with chestnut and spit-roasted duck
16
chicken liver rigatoni with cipolline onions and sage
16
"pizzoccheri" buckwheat pappardelle, swiss chard, potato and bitto cheese
16
guinea hen tortellini with farro and toasted hazelnuts
16
Secondi
rabbit "casalinga" with pancetta, sage, brown butter and soft polenta26
swordfish and graffiti eggplant spiedini, spinach and pickled red pearl onions
29
grilled tasmanian salmon with coal roasted fennel and pancetta gratin
26
chicken "alla griglia" with lima beans and chanterelle mushrooms
24
pork milanese with arugula, lemon and parmigiano
24
grilled beef cheeks with celery root puree and "culton farms" heirloom carrot gremolata
28
house aged rib-eye “fiorentina” for two swiss chard and mustard seed agro dolce
35pp
Dolci
tiramisu tradizionale10
apple and oatmeal streusel tart with maple gelato
8
chocolate flan with pistacchio gelato
10
cannoli with hazelnut toffee semifreddo and espresso
10
coppa gelati e sorbetti del giorno
8
polenta budino with gianduia
8
manjari chocolate and coconut panna cotta with pineapple carpaccio
8
concord grape clafoutis with candied walnut chantilly cream
10
artisinal cheese plate with condiments
18 pp
riserva cheese plate
26pp