ANTIPASTI
CHEF’S SELECTION OF SALUMI | 24
CALAMARI FRITTI – lemon butter, shallot, chili | 17
CAULIFLOWER FRITTI – romesco & charred lemon | 15
TRI-COLOR INSALATA – candied hazelnuts & ricotta salata | 17
WHIPPED MORTADELLA CROSTINI – stracciatella, pistachio,
aceto balsamico | 18
PROSCIUTTO DI SAN DANIELLE CROSTINI – whipped ricotta, arugula
truffles | 20
ARUGULA INSALATA – parmigiano & aceto balsamico | 15
CHARRED OCTOPUS – escarole + bean stufato & winter citrus gremolata | 18
PRIMI
RICOTTA CAVATELLI – spicy pork sausage, rapini, parmigiano | 26
LINGUINE – clams, house cured pancetta, chili | 26
TAGLIATELLE – bolognese, parmigiano reggiano, garlic breadcrumb | 27
PAPPARDELLE – duck ragu, ricotta salata, citrus breadcrumb | 29
SECONDI
BRANZINO – quinoa, braised fennel, blood orange, dill | 35
RED SNAPPER LIVORNESE – tomatoes, capers, olives, olio verde, herbs | 36
“LANCASTER AMISH” CHICKEN – preserved meyer lemon, garlic confit, parsley | 38
BERKSHIRE PORK CHOP | 40
braised leeks, apple mostarda, brussels sporut fritti
14oz PORCINI RUBBED NY STRIP – potatoes alla panna
& mushroom sugo | 56
CONTORNI
FUNGHI MISTI – garlic & thyme | 10
BROCCOLINI -confit lemon & chili | 10
POTATOES ALLA PANNA – parsley & parmigiano | 10
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