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

(Saturday, Feb. 27th)
​
A LITTLE SOMETHING TO START...

BRUSCHETTA OLIO NUOVA (v) // $7
grilled bread, garlic-scratched, doused w/Poggio Alloro evoo, sea salt

CONDIMENTI per BRUSCHETTE  // $ each
Pick any “topping” to add to your bruschetta - feel free to layer w/multiple toppings:  
 *chianti butter (whipped pork fatback, rosemary, garlic) +$4
  *pignoli (Italian pine nuts, whipped goat cheese, date mostarda ) +$5
  *classic broo-sketta (marinated cherry tomatoes, basil) +$4
  *burrata ed olive (tapenade of castelvetrano & cerignola olives 
     w/creamy burrata) +$5
  *salsiccia (braised Italian sausage, red sauce, pecorino) +$4
  *pomodorini secchi (Campanian sun-dried tomato "sott'olio," whipped rosemary goat cheese & ricotta) +$5


TAROCCO con FINOCCHIO (gf; v option) //$13
blood orange segments, shaved fennel, prosciutto di parma, baby arugula, Italian pine nuts, white balsamic, Sicilian evoo

RADICCHIO alla GRIGLIA con BURRATA (v, gf) // $12
charred organic radicchio wedges, Italian “sott’olio” artichokes, creamy burrata, lemon-caper dressing, Sicilian evoo, ground Piemontese hazelnuts      

DATE RIPIENE al MIELE  (v, gf) // $10
mascarpone, herb & black pepper-stuffed medjool dates; baked & served w/an orange, Calabrian oil & local honey sauce, ground Piemontese hazelnuts      

AGNELLO “LECCA LECCA”  (gf) // $12
grilled lamb lollipops marinated w/fennel pollen, Calabrian oil, rosemary & thyme; served on a Himalayan salt block

CALAMARI RIPIENI  (gf) // $13 or $24 (entree)
southern-style stuffed fresh calamari w/sausage, arborio rice, herbs; braised w/peperonata & Italian chickpeas, tomato




*PRIMO PIATTI…

la GENOVESE NAPOLETANA (gf option) // $23
classic dish out of Napoli, w/loads of onions simmered all day until “melted” w/Tendercrop Farm beef (ribs & round), black pepper, bay leaves, grated parm.; w/handmade strozzapreti pasta (a mix of tumminia & “00” flour)  


POLLO alla CACCIATORE (gf option) // $22
tomato-based toasted fennel sausage & chicken thigh ragú, bay leaves, olives, white wine & soffritto; served w/toothsome strascinati pasta (semolina-based; similar to orecchiette), grated pecorino


AGNOLOTTI del PLIN al PESTO di RUCOLA (v) // $23
arugula & basil pesto, Lakin’s ricotta ravioli, w/a sweet blistered tomato & garlic sauce
*add grilled chicken, sausage, or prosciutto +$5 


CARBONARA con CAPASANTE (p; gf option) // $26
pan-seared ME u-1o scallops, light carbonara cream, pea tendrils; served atop corzetti pasta

ANATRA all’ARANCIA (gf) // $26
the original “duck l’orange” originating from the Medici family in Firenze; braised local duck legs w/vernaccia wine, orange zest & juice, Sicilian almonds, thyme & rosemary; Tendercrop Farm Spinach, roasted potatoes & parsnips



**all underlined items are for sale in the front retail area**

DOLCI
Assorted Italian Cookies $7
​Pistachio Olive Oil Cake $8
Espresso / Coffee / Tea

Trattoria il cornicello

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