Il Menú
Our menu changes very frequently, and is wholly dependent upon our local farmers, fish mongers, and foragers. Here's a sample of our menu back in early August.
"Life is a combination of magic & pasta"
​Federico Fellini
il Menu. Mercoledí. 1.24.26​​
BRUSCHETTE
(grilled bread, garlic-scratched)
*olio nuovo (il Tratturello Molise olive oil, garlic, sea salt) $7
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*classic broo-sketta (marinated cherry tomatoes, garlic, basil, vinegar, evoo) $11 (v)
+add Lioni ciliegine mozzarella (+$2)
*funghi (sauteed local oyster mushrooms, creme fraiche, mustard, chives to finish) $15 (v)
*salsiccia (hot mess of braised sausage, San Marzano tomato red sauce, pecorino, herbs) $14
*mostarda (apricot and orange mostarda, gorganzola crumbles, pistachio) $13 (v)
*castelvetrano (Sicilian green olive tapenade, artichokes, garlic, citrus, stracciatella) $14 (v)
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*zucca (Roasted koginut squash, warm spices, chili, hazelnut aillade) $13
ANTIPASTO​
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CORNICELLO CHOPPED
(gf; v, df options) // $15
Chopped romaine, baby frisee, and radicchio, coppresatta, pecorino, chickpeas, tomatoes, parmesan, and capers, w/a rosemary and mustard vinaigrette.​
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RAGU e POLENTA
(gf option) //$16
A ragu of Calabrian sausage, fennel, red onion and garlic, served with creamy polenta and shaved fennel salad.
ZUPPA di COZZE
(p & gf option) // $18
Bang Island, ME mussels sauteed in a tomato broth w/ fennel, shallot, garlic, bay leaf, and Calabrian chili, toasted croutons, fennel pollen.
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PROSCIUTTO e MELONE
(gf option) // $14
Marinated piel de sapo melon, lime scented yogurt, leek ash, and sliced prosciutto.
PIATTI della PASTA​
(fatto a mano, della casa, ogni giorno)
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GNOCCHI di SEGALE
(gf option) // $33
Handmade rye gnocchi, w/ a rich provolone fonduta, caramelized onion and brussels sprouts, sliced bresaola, rye breadcrumbs
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BUCATINI GAMBERI e LIMONE
(v, p, & gf option) // $36
Marinated shrimp, basil cream, lemon juice, fresh basil, crispy prosciutto, fresh bucatini
PEPOSO alla FORNACINA
(df & gf options) //$34
A Tuscan classic of slow-cooked short rib, Chianti, garlic, and black pepper; spinach, Grana Padano, on fresh rigatoni
PAPPAREDELLE alla SCARPARIELLO
(gf & df option) // $32
A sweet and spicy ragu of braised chicken, sweet sausage, bell peppers, vinegar peppers, and tomato passata; stracciatella and served on handmade papparedelle
PESCE alla GRIGLIA
(p, gf, & df option) // $36
Grilled swordfish over a white bean and Calabrian pepper ragu (fennel, radicchio, olives), roasted new potatoes, herb oil, & horseradish aioli
AGNOLOTTI del PLIN
(v option) // $30
Hand shaped agnolotti filled w/ spinach, ricotta, and pecorino; Amalfi coast lemon sauce, marinated artichokes, garlicky breadcrumbs, and fresh mint
BOLOGNESE alla TRADIZIONALE
(gf option) // $32
Traditionally prepared Tuscan-style Bolognese (beef, pork, bacon, milk, nutmeg); w/fresh egg yolk tagliatelle, arugula, grated parm, EVOO
*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
