ANTIPASTI

CHEF’S SELECTION OF SALUMI | 21
CALAMARI FRITTI – lemon butter, shallot, chili | 15
CAULIFLOWER FRITTI – romesco & charred lemon | 13
TRI-COLOR INSALATA – candied hazelnuts & ricotta salata | 14
ROASTED BEETS – pistachio & mint | 15
ARUGULA INSALATA – parmigiano & terre bormane
aceto balsamico | 13
CHARRED OCTOPUS – “gigante marinati” & mostarda | 15

 

PRIMI

BUCATINI all’AMATRICIANA – house cured guanciale, tomato, black pepper | 24
LINGUINE – clams, house cured pancetta, chili | 25
PAPPARDELLE “alla MEMA” – polpetti & sweet sausage sugo | 23
PEA & MINT BUSTA – lamb merguez sausage ragu, garlic breadcrumbs | 30
CACIO E PEPE SCARPINOCC – parmigiano fonduta, aceto balsamico, brown butter | 23

 

SECONDI

BRANZINO al CARTOCCIO – fregula, tomato, olive | 32
“LANCASTER AMISH” CHICKEN ROLLATINI – polenta, kale, walnut, gremolata | 35
BARNEGAT BAY SCALLOPS – parsnip, braised cabbage, pear, potato fritti | 34
PORCINI RUBBED NY STRIP – funghi misti alla panna, dry aged jus, thyme | 52
BONE-IN PORK CHOP – escarole & bean stufato, pear mostarda, maple | 37

 

 

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EXECUTIVE CHEF | ROBBIE FELICE