"Life is a combination of magic & pasta,"
​federico Fellini

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il Menu. Wednesday. 3.31.22. Primavera Anticipo.


BRUSCHETTE (grilled bread, garlic-scratched)


*olio nuovo (fresh-harvest Sicilian evoo, sea salt) $7

*classic broo-sketta (marinated cherry tomatoes, basil) $11

*mostarda (jackfruit mostarda, gorgonzola crumbles, Italian pine nuts) $12

*salsiccia (hot mess of braised Italian sausage, red sauce, pecorino) $11

*chianti butter (massaged pork fatback, rosemary, garlic, sea salt, blk pepper, red wine vin.) $11

*’nduja (very spicy Calabrian pork spread, whipped honey & herb ricotta) $12

*castelvetrano (tapenade of olives, garlic, herbs, burrata) $12




INSALATA di RACCOLTO (v, gf) // $13
Queen’s Greens mixed salad greens, shaved Brussels sprouts, sliced red anju pears, toasted Sicilian almonds, goat cheese + honey + white balsamic vinaigrette


RADICCHIO alla GRIGLIA con PROSCIUTTO (p, v & gf options) // $13
grilled local radicchio, “caesar” dressing, prosciutto di parma, burrata, garlicky bread crumbs, pea tendrils, sea salt


UOVA in PURGATORIO (v & gf options) // $13
farm egg poached easy in a spicy tomato sauce w/ colatura, basil, sea salt, mozzarella, parm.; server over grilled garlic scratched bread


PIATTI della PASTA
(fatto a mano, della casa)


BOLOGNESE GIUSTO con CERVO (gf option) // $25
proper bolognese w/pork, beef, and local venison, milk, nutmeg, parm., touch o’ tomato passata; served w/ spinach, grated parm., and silky egg yolk tagliatelle


COSTOLETTINE di MANZO Al PEPOSO (gf options) // $26
braised beef short rib ragu “peposo” style (chianti wine, juniper, bay leaves, tomato “estratto,”), ricotta & chive cavatelli, tuscan kale, grated pecorino toscano


ORECCHIETTE coi FUNGHI “PUZZALENTE” (v & gf option) // $24
marinated Dunk’s oyster mushrooms, prosciutto di Parma, local greens, taleggio fonduta drizzle, toasted bread crumbs; w/hand formed orecchiette pasta (semolina + blk pepper + aquafabba)
*add Italian sausage, burrata -or- grilled chicken


CAPELLINI con CREMA di CECI (v; gf option) // $24
fresh angel hair pasta w/a puréed Italian chickpea sauce, roasted eggplant, Campanian sun dried tomatoes “sott’olio, broccoli rabe, grated pecorino del parco, toasted Piemontese hazelnuts


SCARPARIELLO (gf option) // $26
pan-seared & braised chicken thigh, spicy Italian sausage, in a local “passata” tomato sauce w/loads of sweet peppers, vinegar peppers, onions, garlic; w/pappardelle pasta, burrata


SALMONE e GAMBERI con LINGUINE VERDE (p; gf option) // $26
ME salmon & gulf shrimp in a lemon-truffle “carbonara” sauce, asparagus, hand harvested Sicilian capers, Stout Oak pea tendrils, spinach-parsley linguine
*add prosciutto di parma +$5

​AGNOLOTTI deal PLIN “OGLIASTRA” (v) // 25
handformed agnolotti stuffed w/pecorino del parco (farmstead Abruzzese cheese), Stout Oak spinach, mozzarella, herbs; w/a sweet ‘n spicy tomato “schiaccati” sauce, basil, grated pecorino, toasted garlic breadcrumbs
*add Italian sausage, prosciutto di parma, or grilled chicken



*consuming raw or undercooked food may increase your risk of foodborne illness* we highly value local family farms & organically grown produce when composing our daily menu V = Vegetarian GF = Gluten Free P = Pescatarian

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