ANTIPASTI

CHEF’S SELECTION OF SALUMI | 22
CALAMARI FRITTI – lemon butter, shallot, chili | 16
CAULIFLOWER FRITTI – romesco & charred lemon | 14
ARTISANAL BABY GREEN INSALATA – whipped goat cheese,
tomato bread crumb, Italian vinaigrette | 17
PROSCIUTTO DI SAN DANIELLE INSALATA – chrysanthemum, whipped ricotta charred peach, hazelnuts | 18
ARUGULA INSALATA – parmigiano & aceto balsamico | 14
CHARRED OCTOPUS – “gigante marinati” & mostarda | 17

 

PRIMI

PAPPARDELLE “alla MEMA” – polpetti & sweet sausage sugo | 25
LINGUINE – clams, house cured pancetta, chili | 25
GNUDI – heirloom tomato pomodoro, basil, garlic breadcrumb | 26
RICOTTA CAVATELLI – spicy pork sausage, rapini, parmigiano | 25

 

SECONDI

BRANZINO al CARTOCCIO – fregula, tomato, olive | 34
“LANCASTER AMISH” CHICKEN – chicken sausage, fava beans, english pea, funghi misti, porcini jus | 38
NJ BLACK BASS-  sundried tomato caponata, sicilian butter, herbs | 36
10oz BERKSHIRE PORK CHOP – charred peach, chrysanthemum, saba | 38
LOCAL HANGER STEAK – potato fritti, spring onion pesto, red onion, jam | 40

 

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EXECUTIVE CHEF | ROBBIE FELICE