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

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il Menu. Venerdí. 1.6.23


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
  
  *castelvetrano (green olive tapenade, burrata, lemon, parsley, garlic, )  $13
   
  *salsiccia (hot mess of braised sausage & red sauce, pecorino)  $13
    
  *mostarda (fig & blueberry mostarda spread, gorgonzola, pistachios) $13

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



COMMINCIARE...

ALE di POLLO (gf) // $13
marinated, grilled chicken wings tossed in a sweet & spicy Calabrian pepper glaze, gorgonzola dip


INSALATA di RACCOLTO (v, gf) // $13
Stout Oak Farm baby greens, organic pomegranate seeds, toasted pistachios, watermelon radish, white balsamic-maple—dijon-goat cheese dressing
   *add grilled chicken ($5)

BURRATA (v, gf) // $15
creamy Lioni burrata, grilled radicchio, endive spears, traditional balsamic, evoo, toasted gf breadcrumbs

DATE RIPIENE alla GRIGLIA // (v option) $13
organic dates stuffed w/goat cheese, orange zest, sage; grilled & served w/a mostarda sauce, sea salt, prosciutto di parma

​ARROSTICINI di MANZO (gf) // $13
marinated & grilled sirloin skewers, honey-vinegar glaze, roasted red pepper & goat cheese sauce, Trapani sea salt


PIATTI della PASTA
(fatto a mano, della casa)

BOLOGNESE (gf option) // $28
traditionally prepared bolo w/ground beef & pork,
local bacon for good measure, milk, nutmeg, parm., touch o’ tomato passata; w/greens, parm. & silky egg yolk tagliatelle, creamy pecorino toscano quenelle


LINGUINE di GAMBERI alla NAPOLETANA
(p; gf option) // $29
lemony-garlicky-buttery-herby “scampi” sauce w/sustainably harvested Ecuadorian shrimp, spinach, cherry tomatoes, grilled roman artichoke, garlic breadcrumbs, sea salt; w/fresh spinach linguine

RAVIOLI  della PECORA  ARRABBIATA  (v) // $28
handmade ravioli w/Italian sheep’s milk ricotta + Campanian pepper “tritati” (don’t worry, not super spicy!); served w/a “Sunday sauce” ragú of braised meats, broccoli rabe

PAPPARDELLE di SAN MINIATO //
(v; gf option) $28
tartufata “bianchetto” cream, Dunk’s maitake mushrooms, Tuscan kale, walnut + herb + garlic crumble;
​w/fresh pappardelle pasta, burrata
*add fresh, Italian black truffle $20

PESCE SPADA con PEPERONATA
(p, gf) // $30
grilled atlantic swordfish loin, peperonata (sauteed sweet peppers, colatura, capers, olives), creamy polenta, spinach, microgreens, sea salt

PEPOSO di COSTINE di MANZO
(gf option) // $28
Tuscan-style braised beef short ribs (chianti wine, garlic, juniper, black pepper, tomato “estratto), cannellini beans; w/ handformed ricotta cavatelli, shaved pecorino toscano





*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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