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 & aceto balsamico | 13
CHARRED OCTOPUS – “gigante marinati” & mostarda | 16
PRIMI
TAGLIATELLE – local sungold tomatoes, florida pink shrimp,
basil, garlic bread crumbs | 28
LINGUINE – clams, house cured pancetta, chili | 25
PAPPARDELLE “alla MEMA” – polpetti & sweet sausage sugo | 23
CACIO E PEPE SCARPINOCC – parmigiano fonduta, aceto balsamico, brown butter | 23
SECONDI
BRANZINO al CARTOCCIO – fregula, tomato, olive | 32
“LANCASTER AMISH” CHICKEN – roasted peppers, arugula, insalata di fagioli | 33
“BARNEGAT BAY” SCALLOPS – “Sicilian style”, charred corn, crispy riso | 34
PIEDMONTESE TAGLIATA – rosemary smashed potatoes & cipollini agrodolce | 38
HERB ROASTED COD – salumi “Arrabbiata”, cucumber, sun dried tomato | 35
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