Viaggio Ristorante proudly supports:
fossil farms | harvest drop | shibumi farm | stillwell farm | jurgielewicz farm | kucowski farm | dewolf farm | flaim farm | amish farm & house | certified piedmontese
house-made RED ONION & FINGERLING POTATO FOCACCIA – parmigiano reggiano & olive oil | 10
ANTIPASTI
CALAMARI FRITTI– lemon butter, shallot, chili | 14
CAULIFLOWER FRITTI– romesco & charred lemon | 12
CHARRED OCTOPUS- “gigante marinati” & mostarda | 15
“CROQUETTE DI TAGLIOLINI” | 17
“Di STEFANO” STRACCIATELLA – heirloom carrots, black garlic,
parsnip, salsa verde | 16
TRI-COLOR INSALATA– candied hazelnuts & ricotta salata | 14
ARUGULA INSALATA– parmigiano & terre bormane aceto balsamico | 13
SALUMI
Coppa * | Lonza * | Bresaola * | Porchetta di Testa *
Prosciutto di San Daniele | Mortadella | Calabrese | Soppressata
SELECT ONE – 9 | CHEF’S SELECTION – 22 | SELECT THREE – 19
PRIMI
TAGLIATELLE “RAGU di MAIALE” | 24
calabrian chili, lemon parsley breadcrumbs, parmigiano reggiano
PAPPARDELLE “alla MEMA” | 22
polpetti and sweet sausage sugo
LINGUINE | 23
clams, house cured pancetta, chili
ORECCHIETTE | 36
“Hudson Valley” foie gras butter
BUCATINI all’AMATRICIANA | 23
house cured guanciale, tomato, black pepper
SECONDI
“LANCASTER AMISH” CHICKEN | 32
gorgonzola dolce, polenta, radicchio, fennel
SCALLOPS E’ VONGOLE | 36
braised kale, manila clams, couscous, apple
PIEMONTESE TAGLIATA | 33
delicata squash stufato,
brussel sprouts, smoked sweet potato
BRANZINOal CARTOCCIO | 31
fregula, tomato, olive
CALABRIAN RUBBED LAMB SIRLOIN | 40
heirloom carrot & charred broccolini
CONTORNI | 9
GORGONZOLA DOLCE POLENTA | BROCCOLINI & HEIRLOOM CARROTS
radicchio, saba | honey, orange, espelette
consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
EXECUTIVE CHEF | ROBBIE FELICE