ANTIPASTI
CHEF’S SELECTION OF SALUMI | 22
CALAMARI FRITTI – lemon butter, shallot, chili | 16
CAULIFLOWER FRITTI – romesco & charred lemon | 13
TRI-COLOR INSALATA – candied hazelnuts & ricotta salata | 14
ROASTED BEETS – pistachio & mint | 15
ARUGULA INSALATA – parmigiano & aceto balsamico | 13
CHARRED OCTOPUS – “gigante marinati” & mostarda | 16
PRIMI
TAGLIATELLE -funghi misti, cacio e pepe fonduta, mushroom breadcrumbs | 25
BUCATINI all’ AMATRICIANA – house cured guanciale, tomato, black pepper | 25
PAPPARDELLE “alla MEMA” – polpetti & sweet sausage sugo | 24
KABOCHA SQUASH CAPPELLACCI – broken brown butter, almonds, hazelnuts, sage | 24
SECONDI
BRANZINO al CARTOCCIO – fregula, tomato, olive | 32
“LANCASTER AMISH” CHICKEN – roasted peppers, arugula, insalata di fagioli | 33
“BARNEGAT BAY” SCALLOPS – “Sicilian style”, charred corn, crispy riso | 36
PIEDMONTESE TAGLIATA – rosemary smashed potatoes & cipollini agrodolce | 38
NJ BLACK BASS – champagne grapes, potato, fennel, olive, olio verde | 34
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