Dinner Menu

Menus change seasonally. Stay updated by checking back regularly!

Antipasti

Burrata

24

in Carrozza with arrabiata, basil pesto, grana padana and saba

Steamed Mussels

24

with spicy sausage, fennel, Italian IPA, preserved orange & ciabatta

Charcuterie

28 | 18

board of cured meats and cheeses "for two" | "for one"

Roman style Suppli

19

with smoked mozzarella, ‘nduja, pomodoro and shaved pecorino

Artichoke Soup

17

crispy prosciutto and parmigiano fritters

Grilled Octopus

26

with cauliflower puree, fennel, cilantro and guanciale

Calabrian Chile Glazed Wings

18

blue cheese crema & scallions

Nonna's Meatballs

21

stuffed with scamorza with roasted tomato, basil and ciabatta bread

Poached Pears

18

stracciatella, speck, truffle-honey, pistachio & vin cotto

Aperol & Blood orange Pork Ribs

23

fennel-pear slaw, sliced almonds and sesame

Insalate

Harvest Farro Salad

16

cauliflower, proscuitto, raisins & aged balsamic reduction

Caesar Salad

17

Caesar salad, parmesan crisp, citrus-caesar dressing, roasted tomato, focaccia crouton

Arugula Salad

15

with braised fennel, pears, gorgonzola dolce, walnuts and apple-cider vinaigrette

Insalata Mista

13

Scalini prosecco vinaigrette

Roasted Beet Carpaccio

21

stracciatella, grapes, sunchokes, hazelnut, citrus vinaigrette

Pasta

Bucatini Carbonara

32

with cracked egg, guanciale and pecorino

Squid Ink Spaghetti

45

clams, calamari, chorizo, fennel, jalapeno, bottarga breadcrumbs

Sweet Sausage Lasagna

33

vodka sauce, porcini crema and shaved parmigiano

Pumpkin Mezzalune,

33

brown butter & sage, spiced pepitas and crumbled biscotti

Rigatoni Mezze all’Amatriciana

32

smoked pancetta, onions and pomodoro

Veal Scarpariello Ravioli

33

cherry pepper salsetta, ‘njuda crumbs and Trebbiano glaze

Fettucine

36

with braised oxtail sugo, whipped ricotta and rosemary pangrattato

Abruzzese style Gnocchi

34

fennel sausage, saffron, wild mushrooms, black truffle

Secondi

Seared Dry Scallops

48

pumpkin seed pesto, autumn farrotto & butternut squash puree

Crispy Skin Branzino

40

leek, pistachio, cranberry cous cous with sun-dried tomato pesto

Veal Osso Buco

42

with saffron risotto and gremolata

Grilled NY Strip

48

Barolo wine sauce, wild mushrooms and whipped potato

Pollo Rollatini

35

stuffed with porcini, pancetta and fontina with spaghetti alla Gricia

Confit Duck Leg

43

fig & port reduction, grilled asparagus and potato croquette

Cocoa Braised Short Ribs

42

celery root puree and baby carrots

Grilled Atlantic Salmon

36

maple-mustard, radish-apple insalata, brussel sprouts & roasted potato

Double Center Cut Pork Chop

39

vinegar & peppers with apple and goat cheese risotto

**Gluten-free pasta available upon request / for food allergies please speak with your server.