ANTIPASTI
CHEF’S SELECTION OF SALUMI | 21
CALAMARI FRITTI – lemon butter, shallot, chili | 14
CAULIFLOWER FRITTI – romesco | 13
ARUGULA INSALATA – parmigiano & terre bormane
aceto balsamico | 13
CHARRED OCTOPUS – “gigante marinati” & mostarda | 15
HOUSEMADE MOZZARELLA – heirloom cherry tomato, aceto balsamico, fettunta | 15
PRIMI
TAGLIATELLE- wild white shrimp, blistered cherry tomato, fennel, herbs | 25
LINGUINE – clams, house cured mangalica pancetta, chili | 25
PAPPARDELLE “alla MEMA” – polpetti & sweet sausage sugo | 23
CAVATELLI – guanciale, english peas, parmigiano | 25
FAZZOLETTI – preserved meyer lemon butter, herbs | 25
BETWEEN THE BUNS
(* all served with Housemade Chips *)
VIAGGIO DOUBLE DRY AGED “SMASH” BURGER” – 2 In house dry aged local black angus patties,
fontina, caramelized onions | 25
PORK PASTRAMI PANINO – mustard crème fraîche, pickled shallot, swiss, rye | 18
CICCIOLI PANINO – ciccioli, fontina, garlic crema, orange | 18
PEPPPERONI PANINO – pepperoni, mozzarella, basil pesto | 18
POLLO FRITTO PANNO – Buttermilk fried chicken, coleslaw | 18
SECONDI
BRANZINO al CARTOCCIO – fregula, tomato, olive | 32
RADICCHIO & HERB STUFFED CHICKEN – creamy polenta, braised fennel & radicchio| 32
BARNEGAT BAY SCALLOPS – marcona almond, frog hollow peaches, riso | 34
HONEY BRINED PORK CHOP – pancetta, broccoli rabe, apricot mostarda | 38
PIEMONTESE TAGLIATA – rosemary smashed potatos, cipollini agrodolce | 33
consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
EXECUTIVE CHEF | ROBBIE FELICE