ANTIPASTI
CHEF’S SELECTION OF SALUMI | 24
CALAMARI FRITTI – lemon butter, shallot, chili | 17
CAULIFLOWER FRITTI – romesco & charred lemon | 15
DUCK PROSCIUTTO INSALATA – charred peach, frisée,
lemon vinaigrette, hazelnut crumble | 17
NJ HEIRLOOM TOMATO PANZANELLA –red onion, cucumber, basil,
sherry, housemade focaccia crouton | 17
PROSCIUTTO DI SAN DANIELLE CROSTINI – truffle ricotta, honey, arugula | 22
ARUGULA INSALATA – parmigiano & aceto balsamico | 15
CHARRED OCTOPUS – pepperoni ragu, charred corn, potato fritti | 18
PRIMI
RICOTTA CAVATELLI -red wine pork sausage ragu & parmigiano | 29
BUCATINI – house cured pancetta, black pepper, pecorino romano | 27
GNUDI – NJ heirloom tomato pomodoro, parmigiano fonduta, tomato breadcrumb | 26
TAGLIOLINI – blistered sungold tomato, manilla clams, basil, garlic breadcrumb | 29
NJ CORN CAPPELLETTI | corn alla panna, celery , chili | 27
SECONDI
POLENTA CRUSTED HALIBUT – nj corn, zucchini, mint | 40
BRANZINO al CARTOCCIO – herb cous cous, tomato, olive, caper, basil | 36
“LANCASTER AMISH” CHICKEN – preserved meyer lemon, garlic confit, parsley | 38
LOCAL BERKSHIRE PORK RIBS – tuscan rub, arista, potato fritti, arugula fennel insalata | 38
14oz TOMATO RUBBED NY STRIP – potato alla panna, blistered tomato, red onion | 56
CONTORNI
CHARRED CORN ALLA PANNA| 10
BROCCOLINI -confit lemon & chili | 10
POTATO FRITTI – charred scallion gremolata | 10
consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
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EXECUTIVE CHEF | ROBBIE FELICE