Viaggio Ristorante proudly supports:
fossil farms | harvest drop | shibumi farm | stillwell farm | jurgielewicz farm | kucowski farm | dewolf farm | flaim farm | amish farm & house | certified piedmontese
house-made BRUSSELS SPROUT FOCACCIA – olive oil & sea salt | 9
ANTIPASTI
CALAMARI FRITTI– lemon butter, shallot, chili | 14
CAULIFLOWER FRITTI– romesco & charred lemon | 12
CHARRED OCTOPUS- “gigante marinati” & mostarda | 15
POLENTA – mushroom sugo & truffle | 15
“Di STEFANO” BURRATA – cauliflower, almond, golden raisin | 16
ROASTED BEETS– pistachio & mint | 14
TRI-COLOR INSALATA– candied hazelnuts & ricotta salata | 14
ARUGULA INSALATA– parmigiano & terre bormane aceto balsamico | 13
SALUMI
Coppa * | Lonza * | Bresaola * | Porchetta di Testa *
Prosciutto di San Daniele | Mortadella | Calabrese | Soppressata
SELECT ONE – 9 | CHEF’S SELECTION – 22 | SELECT THREE – 19
PRIMI
RICOTTA CAVATELLI | 24
pork ragu, red wine reduction,
parmigiano reggiano
PAPPARDELLE “alla MEMA” | 22
polpetti and sweet sausage sugo
LINGUINE | 23
clams, house cured pancetta, chili
TALEGGIO & STRACCHINO RAVIOLI | 22
broken brown butter & aceto balsamico
BUCATINI all’AMATRICIANA | 23
house cured guanciale, tomato, black pepper
SECONDI
“LANCASTER AMISH” CHICKEN | 31
farrotto, apple, pearl onion, pecorino
SCALLOPS E’ VONGOLE | 36
braised kale, manila clams, couscous, apple
PIEMONTESE TAGLIATA | 33
delicata squash stufato,
brussel sprouts, smoked sweet potato
BRANZINOal CARTOCCIO | 31
fregula, tomato, olive
WILD BOAR OSSO BUCO | 37
saffron sofritto orzo & citrus gremolata
CONTORNI | 7
POLENTA | BROCCOLINI
fontina & parmiggiano | garlic & chili
consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
EXECUTIVE CHEF | ROBBIE FELICE