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
BUTTERNUT SQUASH SOUP – mozzarella fritti, crema, sage | 10
PRIMI
SMOKED BEET MEZZELUNE – lemon poppy butter, parmigiano reggiano | 24
LINGUINE – clams, house cured pancetta, chili | 25
PAPPARDELLE “alla MEMA” – polpetti & sweet sausage sugo | 23
BUSTA DI ZUCCA – lamb merguez sausage ragu, butternut squash, garlic breadcrumbs | 30
TAGLIATELLE – funghi misti, thyme, spuma di parmigiano | 25
BETWEEN THE BUNS
(* all served with Housemade Chips *)
CICCIOLI PANINO – ciccioli, fontina, garlic crema, orange | 18
POLLO FRITTO PANNO – Buttermilk fried chicken, coleslaw | 18
SECONDI
BRANZINO al CARTOCCIO – fregula, tomato, olive | 32
“LANCASTER AMISH” CHICKEN ROLLATINI – polenta, kale, walnut, gremolata | 35
BARNEGAT BAY SCALLOPS – carrot caponata, smoked marcona almond, orange | 34
PORCINI RUBBED NY STRIP – funghi misti alla panna, dry aged jus, thyme | 46
ARROSTICINI – fire roasted lamb skewers, escarole & bean stufato, mint pesto | 41
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