ANTIPASTI
CHEF’S SELECTION OF SALUMI | 24
CALAMARI FRITTI – lemon butter, shallot, chili | 17
CAULIFLOWER FRITTI – romesco & charred lemon | 15
LITTLE GEM INSALATA – goat cheese mousse, tomato breadcrumb,
italian vinaigrette | 17
CHARRED ASAPARAGUS INSALATA –whipped limone ricotta, zabaione,
citrus vinaigrette, frisée, garlic breadcrumb | 17
PROSCIUTTO DI SAN DANIELLE CROSTINI – truffle ricotta, honey, arugula | 22
ARUGULA INSALATA – parmigiano & aceto balsamico | 15
CHARRED OCTOPUS – pepperoni ragu, potato fritti, charred scallion gremolata | 18
PRIMI
RICOTTA CAVATELLI – sardinian lamb ragu, fava bean, citrus, saffron, pecorino | 32
BUCATINI – house cured pancetta, black pepper
pecorino romano | 26
SPINACH & ARTICHOKE RAVIOLI – sicilian butter, oregano, chili crisp | 26
PAPPARDELLE – bianca duck ragu, english pea,
chive ricotta pezzata rossa | 29
SECONDI
BLACK COD – “primavera alla bosco” & limone | 38
NJ BLACK BASS – sundried tomato & eggplant caponata, herb butter, oregano | 36
“LANCASTER AMISH” CHICKEN – preserved meyer lemon, garlic confit, parsley | 38
LAMB ARROSTICINI | 40
cous cous, mint yogurt, citrus
14oz PORCINI RUBBED NY STRIP – spring onion pesto, potato fritti, red onion jam | 56
CONTORNI
PRIMAVERA ALLA BOSCO | 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