Dinner
Stuzzichini
snacks & street food-
Shrimp Toast
lardo, oregano, calabrian chili crisp
$14
-
Warm Garlic Butter Rolls
green garlic, garlic chive, sea salt
$12 per ea
-
Autumn Squash Panelle
honeynut squash, apple, fried sage
$10
-
Farro Arancini
black truffle, orange blossom honey
$9
-
Olives All' Ascolana
fried olives, nduja, mortadella
$7
Antipasti
-
Heirloom Melon
marinated feta, opal basil, vermouth
$16
-
Tuna Crudo*
green apple, serrano, mint
$20
-
Fritti Misti*
shrimp, calamari, basil, bomba calabrese
$18
-
Beef Carpaccio*
carta di musica, colatura aioli, arugula
$16
-
Chopped Salad
caciocavallo, cucumber, oregano, soppressata
$16
-
Mussels in Brodo*
shrimp butter, panang, fett'unta
$19
-
Spicy Tuna Cannoli*
crispy brik, spicy tonnato, sesame
$22
-
Grilled Broccolini
caramelized garleek yogurt, crispy shallot, dill
$16
Primi
-
Malloreddus
spicy sausage ragu, pecorino sardo, saffron
$25
-
Spaghetti al limone
jonah crab, lemon, pangrattato
$31
-
Ricotta Gnocchi
caviar, chives, lemon butter
$35
-
Casarecce Al Nero
lobster, chili crisp, squid ink
$40
-
Fazzoletti
braised chicken, roasted mushrooms, marsala
$27
-
Culurgiones
potato, goat cheese, tomato basil
$28
Secondi
-
Grilled Swordfish skewer
ras el hanout carrot, chickpea, pine nut
$37
-
Wood Grilled Pork Steak
gigante beans, king oyster, porcini jus
$40
-
Truffled Rotisserie Chicken
black truffle, tuscan kale, fingerling potatoes
$34
-
Sardinian Paella
fregola, artichokes, shellfish, njuda
$60
(serves 2-4 please give 30 min)
*These items are served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Chef / Owner Karen Akunowicz
Chef de Cuisine Molly Dwyer
Sous Chef Ryan Emerson || Pastaiolo Adg Dalrymple