PASTA 25HANDMADE ARTISAN PASTAS

TAGLIATELLE bolognese ragù, parmigiano

CAPPELLETTI truffled ricotta ravioli, prosciutto, butter

GARGANELLI pasta quills, cream, radicchio, truffle butter, prosciutto

MEZZALUNA butternut squash ravioli, brown butter, sage, aged balsamico

GRAMIGNA macaroni, sweet pork sausage, tomato, cream

MAFALDE crab, shrimp, scallop, lemon confit, calabrian chili butter

FUSILLI neopolitan pork shoulder ragù, robiolina

TORCIA squid ink pasta, seppia & shrimp ragù

SPAGHETTI pomodoro, basil

LASAGNA spinach-pasta, bolognese antica ragù

RISOTTO acquerello rice, porcini, parmigiano, spinach

LOW GLUTEN PASTA available upon request 23

*Consuming raw o r unde r cooked mea t s , pou l t r y , s ea f ood ,

sh e l l f i s h , o r egg s may in c r ea s e you r r i s k o f f oodbo rne i l l n e s s

SPECIALITA DELLA CASAHOUSE SPECIALTIES

CAPESANTE 32pan-seared sea scallops, braised lentils, escarole, sopressata

POLLO AL MATTONE 33brick oven-roasted chicken, gaeta olive, lemon, caper, potato

PORCHETTA 36tuscan spit-roasted hampshire pork, salsa verde, morini potatoes

PETRONIANA 35crispy veal cutlet, prosciutto cotto, spinach, parmigiano, truffle cream

Squacquerone cow, softParmigiano-Reggiano Vecchio cow, hard, rawBianco Sardo sheep, firmGorgonzola Dolce cow, semi-softMoliterno al Tartufo sheep, truffle, semi-firm, raw

Prosciutto di Parma 24 monthSpeck smoked prosciuttoFelino “King of salame”Sopressata sweet cured pork sausageMortadella delicate pork roll, BolognaBresaola air dried beef

ALLA GRIGLIAFROM THE GRILL

VITELLO 16 oz bone-in amish veal chop 52

BRANZINO mediterranean sea bass 37

GRIGLIATA MISTA* lamb chops, coppa steak, hanger steak 48

TAGLIATA* 14 oz, 40 day dry-aged bone-in strip steak 48

COSTATA FOR TWO* 40 oz, 40 day dry-aged tomahawk ribeye 145

CONTORNI 13

SPINACH, CREAMED OR SAUTEÉD

CAULIFLOWER GRATIN

PARMIGIANO FINGERLING POTATOES

BRUSSELS SPROUTS, PANCETTA RAGÙ

Trota smoked trout, olives & sour creamParmigiano “Gelato” aged balsamicoFegatini duck liver mousse, passito wine

BATTILARDOCURED MEATS, CHEESES & SAVORY SPREADS SERVED WITH GRILLED BREAD AND TIGELLE

CHOICE OF ONE 12, THREE 33, OR FIVE 45

ANTIPASTI

POLIPO 19seared octopus, chive yogurt, tomatofennel, spicy sopressata, lemon

FRITTO MISTO 23sicilian-style crispy calamari & shrimpcherry pepper, bomba calabrese aioli

BRUSCHETTA MPChef’s selection of seasonal ingredients toasted filone bread

BURRATA 19creamy mozzarella, fig condimentored endive, orange

POLENTA DI FUNGHI 18wild mushroom ragù, taleggio fondutapansito

SALSICCIA 19house-made chicken fennel sausagebroccoli rabe pesto, chicken jus

POLPETTINE 18prosciutto & mortadella meatballssimmered in tomato sauceparmigiano fonduta

TORTELLINI IN BRODO 16traditional meat-filled ravioli rich chicken broth

INSALATA

MARE 21adriatic-style seafood saladolive, lemon, caper, celery

CACIO E PEPE* 17romaine lettuce, garlic breadcrumbparmigiano, anchovy vinaigrette

MISTA 15mixed lettuces, shaved vegetablescandied walnut, robiolina crostinishallot red wine vinaigrette

RUCOLA 17wild arugula, speck, ricotta salatahazelnut vinaigrette

CHEF & OWNER Michae l Whi t e Á EXECUTIVE CHEF Bi l l Dor r l e r Á CHEF DI CUCINA Gera rdo F e rnandez