ANTIPASTI
CHEF’S SELECTION OF SALUMI | 22
CALAMARI FRITTI – lemon butter, shallot, chili | 16
CAULIFLOWER FRITTI – romesco & charred lemon | 14
TRI-COLOR INSALATA – candied hazelnuts & ricotta salata | 16
WHIPPED MORTADELLA CROSTINI – stracciatella, pistachio,
aceto balsamico | 18
PROSCIUTTO DI SAN DANIELLE CROSTINI – whipped ricotta, arugula
truffles | 20
ARUGULA INSALATA – parmigiano & aceto balsamico | 14
CHARRED OCTOPUS – potato fritti, calabrian crema, NJ squash, scallion | 17
PRIMI
FRANCOBOLLI di ZUCCA – kabocha squash, brown butter, sage, amaretti | 24
RICOTTA CAVATELLI – spicy pork sausage, rapini, parmigiano | 25
LINGUINE – clams, house cured pancetta, chili | 25
TAGLIATELLE – bolognese, parmigiano reggiano, garlic breadcrumb | 26
PAPPARDELLE – duck ragu, ricotta salata, citrus breadcrumb | 28
SECONDI
BRANZINO – quinoa, braised fennel, blood orange, dill | 34
RED SNAPPER LIVORNESE – tomatoes, capers, olives, olio verde, herbs | 36
“LANCASTER AMISH” CHICKEN – preserved meyer lemon, garlic confit, parsley | 38
BERKSHIRE PORK CHOP | 40
braised leeks, apple mostarda, brussels sporut fritti
14oz PORCINI RUBBED NY STRIP – potatoes alla panna
& mushroom sugo | 54
CONTORNI
FUNGHI MISTI – garlic & thyme | 10
BROCCOLINI -confit lemon & chili | 10
POTATOES ALLA PANNA – parsley & parmigiano | 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