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

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il Menu. Mercoledí. 4.5.23


BRUSCHETTE  (grilled bread, garlic-scratched)


  *olio nuovo (new tuscan olive oil, garlic, sea salt) $7

  *classic broo-sketta (marinated cherry tomatoes, garlic, basil, vinegar, evoo)  $11
    +add lioni ciliegine mozzarella +2

  *melanzane (roasted eggplant “sott’olio, sundried tomatoes, herbs, garlic aioli)  $13
  
  *giardiniera (italian vegetable “relish” spread, touch of Calabrian pepper, straciatella) $13
  
  *salsiccia (hot mess of braised sausage & red sauce, pecorino)  $13
    
  *mostarda (apricot mostarda spread, gorgonzola, pistachios) $13

  *chianti butter (massaged Kellie Brook pork fat, rosemary+sea salt+garlic+vin.) $13



COMMINCIARE...

STRACIATELLA con CARCIOFINI e PROSCIUTTO
(gf & v options) // $16
creamy Lioni burrata spread, marinated & grilled Roman artichokes, crispy prosciutto, aged saba balsamic vin., garlic croutons, microgreens

INSALATA di RACCOLTO (v, gf) // $13
local baby salad green mix, organic honey crisp apple, toasted walnuts, watermelon radish, white balsamic-maple—dijon-goat cheese dressing
   *add grilled chicken ($5)

TORTA con “LOX” (p) // $15
baked savory tart shell w/shallot butter & cauliflower puree, house-cured ME salmon, mustard, fennel pollen, leek oil, greens

CARPACCIO di MANZO (gf) // $17
thinly pounded local filet mignon, balsamic pearls, roasted red pepper cream, fried Sicilian capers, walnut crack, microgreens, parm. frico (cheese crisps)
​CRUDO di TONNO (p, gf) // $15
sushi grade yellowfin tuna (crudo), lemon-celeriac puree, grilled Venetian polenta, spicy & sweet pepper & caper spread, microgreens, Trapani sea salt, traditional balsamic vinegar



PIATTI della PASTA
(fatto a mano, della casa)

BOLOGNESE   (gf option) // $27
traditionally prepared bolo w/ground beef & pork,
Italian pancetta for good measure, milk, nutmeg, parm., touch o’ tomato passata; w/greens, parm. & silky egg yolk tagliatelle


la GENOVESE NAPOLETANO
(gf, df options) // $29
Naples’ best kept secret… all day braised Short Creek Farm pork shoulder w/loads of local onions (melted during long cooking so only sweetness remains), bay leaves, black pepper; served w/fresh pappardelle pasta, confit of fingerlings, shaved parm.


GAMBERI e GRANCHIO di “NETTUNO”
(p; gf, df options) //  $33
marinated, sustainably harvested Ecuadorian shrimp & fresh ME crabmeat in a Sardinian bottarga-garlic-butter sauce, parsley, touch hot pepper, braised leeks, pecorino Toscano; w/fresh squid ink linguine, toasted lemon-garlic panko


SALMONE alla “PICATTA” (p) //$32
pan-seared, crispy skin ME salmon, w/lemony-garlicy-buttery “picatta” sauce, Sicilian capers, braised broccoli rabe, grilled polenta cakes, Stout Oak micro greens


RAGú alla PIEMONTESE
(gf, df options) // $29
tomato & red wine-braised sausage & ground chicken thigh ragú, soffritto, herbs, touch o’ Calabrian pepper (not spicy, don’t worry), roasted cauliflower; w/handformed semolina & local cornmeal orecchiette, creamy straciatella


RAVIOLI  di TARTUFATA (v option) // $30
handmade ravioli (dough is local rye + pasta flour) filled w/bianchetto (white) truffle spread, Italian sheep’s milk ricotta, pecorino; sauce of Dunk’s mushrooms, pancetta, local spinach, splash o’ cream
 
SPAGHETTI alla CHITARRA con PESTO alla TRAPANESE   (v; gf & df options) // $28
Sicilian almond pesto w/fresh tomatoes, basil, olive oil; roasted eggplant, marinated cherry tomatoes; handmade “guitar” spaghetti, Italian scamorza cheese (like a mozz.)




*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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