Appetito o Insalata 

Vongolette Oreganata

Calamari Fritti

Carciofi Fritti                                                                                                                     

Zuppa del Giorno

Bruschetta                                                           

Bruschetta di Broccoli di Rabe

Crostini Saltimbocca prosciutto, roasted peppers, fresh mozzarella.

Spiedini alla Romana mozzarella sautéed in a light pomodoro with capers, olives, sherry.

Polenta al Forno – baked polenta layered with sugo di carne and formaggi.

Crostini di Fegatinisourdough brick oven bread topped with a flavorful Tuscan pate.

 

Insalata

Charcuterie e Formaggio assorted artisanal cured meats & cheese.

Umbria lentils, farro, fava and cannellini beans over micro greens with shaved pecorino.

Inverno micro greens, diced apple, pear, dried fruit, pignoli, guanciale, crumbled bleu.  

Bietole sliced fennel, beets, arugula with shaved reggiano.

Caprese fresh mozzarella with heirloom tomatoes, roasted peppers and fresh basil.

Tuscan Mista mixed greens, portobello, sundried tomatoes, pignoli, goat cheese, olive oil, lemon.

*Ceasare traditional ceasare dressing made to order.

Arugula con Bresaola o Proscuitto o Speck

Insalata di Pesce - seafood salad                    

Insalata di Carciofi Artichoke hearts tossed in virgin olive oil, lemon on a bed of tricolor salad.

 

Panini   (Lunch Only)

Verdura Grigilia -  Speck & Robiola - Pollo e Mellanzane

Proscuitto, Mozarella, Roasted Peppers

 

Brick Oven

Pizzette

Margherita-   Pomodorini-  Arugula Proscuitto Pecorino

Salsiccia e Cipollini-  Quattro Formaggio

Pere e Formaggio di Capra

 

*Consuming raw or undercooked meats, shellfish, or fresh eggs may increase your risk of food-borne illness especially if you have certain medical conditions.

 

Pasti         

Tagliarini alla Chitarra con Cockles e Gamberi

square spaghetti tossed with tender sweet Mediterranean clams and shrimp.

Bavette Gamberi e Arugula

wide linguini tossed with shrimp, plum tomato & arugula.

Cacio de Pepe

square spaghetti, roman pasta dish, black pepper, pecorino romano.

Rigatoni alla Creole

fresh plum tomatoes, prosciutto, ground veal and sausage, shallots, cream and sherry.

Orecchiette Salsiccia e Broccoli di Rabe

ear shapped pasta with broccoli rabe, sweet or hot sausage, garlic, and virgin olive oil.

Paccheri alla Norma

pasta tossed in a Sicilian eggplant sauce.

Coda alla Vaccinara

rigatoni with oxtail ragu.

Cavatelli alla Tage

classic “sugo di carne” meat sauce from Bologna, with fresh ricotta.                               

Gnocchi alla Carly       

fresh plum tomato, pancetta, baby peas, and shrimp, dusted with reggiano.

Spaghetti alla Puttanesca

plum tomato, gaeta olives, capers, roasted garlic, basil, and a hint of anchovies.

Bucatini al Amatriciana                                                                                   

shallots, prosciutto, pancetta, guanciale, fresh plum tomato, basil, and dusted with reggiano.

Tagliatelle alla Roma                                            

pasta tossed with artichoke hearts fresh porcini mushrooms, virgin olive oil and reggiano.

 

Piatto Forte 

Pollo & Salsiccia Scarpariello- chicken, sausage, roasted garlic, mushrooms, cherry peppers.   

Vitello o Pollo Capricciosa- breaded cutlet shaved red onion, sweet peppers, balsamic dressing.         

Vitello o Pollo Milanese- breaded cutlet, over arugula, topped with evo, lemon, heirloom tomatoes.                     

Venecian- filet topped with shrimp, roasted tomato over spinach.

Livornese- filet topped with, cockles, mussels, shrimp, olives, capers light plum tomato sauce.

Contorni

Broccoli di Rabe      Asparagi Griglia      Spinaci