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 & terre bormane
aceto balsamico | 13
CHARRED OCTOPUS – “gigante marinati” & mostarda | 16

 

PRIMI

RAMP FAZZOLETTI – ramp butter, parmigiano fonduta | 27
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 – butter braised leek, english pea, fava bean | 35
BARNEGAT BAY SCALLOPS “CIOPINNO” – manilla clams, mussels, calamari,
tomato, fennel | 38
PORCINI RUBBED NY STRIP – potato fritti, funghi misti, spring onion pesto, jus | 58
NJ BLACK BASS – “primavera al bosco” | 37

 

 

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EXECUTIVE CHEF | ROBBIE FELICE