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

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il Menu. Sabato. 9.27.23


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    
  *salsiccia (hot mess of braised sausage & red sauce, pecorino)  $13

  *mostarda (apricot, prune, blueberry mostarda spread, gorgonzola, pistachios) $13
  
*castelvetrano (Ligurian olive tapenade, garlic, lemon zest, herbs, burrata) $13

*melanzane (roasted eggplant, herb & garlic puree, Sicilian sun dried toms ) $13


*straciatella (creamy burrata spread, prosciutto, Ligurian evoo, Trapani sea salt) $14


COMMINCIARE...

BURRATA coi POMODORI ANTICHI
(v; gf option) // $16
Stout Oak Farm heirloom tomatoes, creamy Lioni burrata, Umbrian farro & herbs salad, Trapani sea salt, evoo


INSALATA del RACCOLTO  (v, gf) // $14
Stout Oak organic salad greens, local gala apple slices, English radish, toasted walnuts, cucumber, gorgonzola; creamy & light goat cheese + white balsamic + honey vinaigrette


DATTERI RIPIENI
(gf; v option) // $13
gorgonzola & goat cheese-stuffed dates, grilled & served w/an orange honey & sage sauce, guanciale, micro salad


“POLENTA FRESCA” (v & df options) // $15
fresh, last-of-the-season buttery corn polenta, grilled prosciutto-wrapped Roman artichokes, micro greens, touch o’ traditional balsamic vinegar, shaved parm.

PIATTI della PASTA
(fatto a mano, della casa, ogni giorno)

LINGUINE con CREMA di POMODORINI ed ARAGOSTA
(p; gf option) // $33
fresh ME lobster, blistered Stout Oak sungold & heirloom tomato “vodka sauce,” cream, basil, fennel pollen, baby spinach; w/bi-colored linguine, sea salt


ORECCHIETTE alla NUNZIATA
(gf & df options) // $28
Campanian sausage ragu (sweet & spicy sausage, soffritto, white wine, herbs), broccoli rabe, pecorino romano; w/handformed Sicilian semolina flour orecchiette pasta, creamy stracciatella drizzle, evoo


PESCE SPADA alla GRIGLIA con PEPERONATA
(gf, p; df option) // $31
grilled Atlantic line caught swordfish, fresh buttered corn “polenta,” wine-braised W.R.F. sweet red pepper “peperonata,”grilled lemon, sea salt, evoo
*add fresh pasta (+$3)


LECCA LECCA con GNOCCHI di PATATE
(gf & df option) // $33
grilled, marinated lamb lollipops, W.R.F. potato & pecorino gnocchi, w/a lightly-spiced butternut squash cream, baby spinach, caramelized Ailsa Craig onion
 
AGNOLOTTI alla TARTUFATA (v option) // $30
handmade agnolotti filled w/whipped sheep’s milk ricotta, pecorino Toscano, roasted eggplant puree, Italian bianchetto truffle, parsley; w/a sauce of sauteed Dunk’s mushrooms, butter-braised leeks, guanciale, shaved parm.


RAGú alla BOLOGNESE (gf option) // $28
traditionally prepared bolognese (pork, beef, milk, passata, nutmeg, parmigiano reggiano, touch o’ local bacon for good measure), spinach; w/egg yolk rich tagliatelle


GAMBERI alla PICATTA con SPAGHETTI
alla chitarra (p; gf, v options) // $31
Sustainably raised shrimp w/a buttery lemon-caper-white wine sauce, baby spinach, basil pesto drizzle, W.R.F. summer squash, toasted bread crumbs; w/hand-strummed “guitar string” spaghetti alla chitarra

*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“POLENTA FRESCA” con VERDURE (gf; df option) // $15
fresh, buttery corn polenta, roasted local vegetables, torn prosciutto di parma, micro greens, touch o’ traditional balsamic vinegar, shaved parm.

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