Winter Dinner Menu

BOARDS

Sopressata | Cured pork (Campania, IT)

Prosciutto Addobbo Riserva | Aged 20 months (Parma, IT)

Bresaola | Cured beef prosciutto (Valtellina, IT)

Toma Cheese | Semi soft, cow’s cheese (Marin County, CA)

Caciocavallo | Buffalo’s milk, semi hard (North Haven, CT)

Mozzarella di Bufala | Fresh & soft (Campania, IT)

Truffle Pecorino | Sheep’s milk, sharp (Sardegna, IT)

Two 16 | Three 22 | Five 34
Served with grain crostini and orange marmalade

SALADS

Charred Wedge Salad 16 gf | Napa cabbage, heirloom tomatoes, red onions, guanciale, lemon basil aioli

Romaine Caesar 14 | Little gem lettuce, wholegrain croutons, grana

Chop-Chop 14 | Romaine, radicchio, avocado, goat cheese fritters, mustard vinaigrette

Endive Salad 15 | Mizuna, pickled apples, spiced walnuts, robiolina, maple vinaigrette

Autumn Harvest Salad 15 | Butternut squash, pickled onions, bitter greens, feta, spiced pecans, yuzu vinaigrette

Add On: Chicken 9 | Shrimp 12

STARTERS

Burrata 17 | Grilled squash scapece, olive caponata, toasted multigrain

Arancini Bolognese 15 | Parmesan cream, pickled shallots, charred leek oil

Beef & Pork Meatballs 15 | San Marzano, grana, crostino

Seared Scallops 20 | Candied guanciale, edamame, orange emulsion

Roasted Eggplant 14 | Piri-piri, romesco, pine nuts, sweet & shishito peppers, mint oil

Mussels 19 | ’Nduja, crispy broccolini, cannellini, fava crisp, sourdough

Crispy Wild Calamari 17 | Pomodoro, Calabrian chili

Yellowfin Tuna Tartare 19 | Carta di musica, avocado, shoyu koji ponzu, wasabi aioli

Grilled Octopus 20 | Cannellini purée, nametake, mache, herb oil

Crispy Artichokes 13 | Cajun chickpea dust, charred leek aioli

Oyster Rockefeller 20 | Cured guanciale, provolone del monaco, spinach emulsion

Gnocco Fritto 13 | Cured meats, whipped ricotta

SOURDOUGH PIZZA

Gluten Free Crust 6

Original 16 | Mozzarella, San Marzano tomatoes, basil, evoo. Add Bufala 21

Hell 19 | Sopressata, long hots, San Marzano tomatoes, mozzarella

Prosciutto e Funghi 23 | Mushroom, grana, mozzarella, 20-month prosciutto

Salsicce e Peppi 22 | San Marzano, red onions, sausage, mozzarella, chili ricotta

Quattro Formaggi 19 | Caciocavallo, grana, gorgonzola, bufala, basil, infused oil

Verde 18 | Arugula pesto, parmigiano, asparagus, cauliflower, leeks

Olive e Alici 17 | Datterini, olives, shaved grana, anchovies, infused oil

PASTA

Gluten Free / Vegan 4

Spaghetti Chitarra 23 | Black garlic, pomodoro, bufala campana

Rigatoni 24 | Bolognese ragù, parmigiano

Pappardelle Genovese 27 | Slow cooked pork ragù, truffle pecorino

Short Rib Ravioli 27 | 20-month parmigiano, balsamic reserve

Red Pepper Gnocchi 25 | Cream of rutabaga, wild mushrooms, broccolini, black garlic

Casarecce 24 | Cacio e pepe, prosciutto, snap peas

Squid Ink Tagliatelle 30 | Mussels, shrimp, scallops, tomato confit, Calabrian chili

SIDES

Truffle Fries 8

Broccoli Rabe 10

Herb Mashed Potato 11

Fingerlings Scarpariello 10

Spinach Cappellini 14

Fall Vegetables 10

MAIN

Salmon 29 | Wild rice, olive-tomato caponata, arugula emulsion

Grilled Branzino 36 | Broccoli rabe, white beans, charred lemon, parsley chimichurri

Seared Tuna 34 | Nori, bok choy, edamame, quinoa, aged shoyu aioli

Amish Chicken Parmigiana 28 | Fresh tagliatelle, cherry pepper-vodka, smoked mozzarella

Veal Scaloppini 27 | Spinach cappellini, fall mushrooms, shishito, marsala sauce

Parmesan Crusted Chicken 25 | Roasted potatoes, sautéed spinach, shallot-rosemary

Pork Chop 36 | Scarpariello, rosemary fingerlings, braised cabbage

Boneless Short Rib 36 | Fine herb mashed potato, buttered vegetables, crispy shallots

104 Smash Burger 22 | House blend, smoked bacon, onion jam, cheddar, steakhouse aioli, crispy fries

Delmonico Ribeye 59 | Romesco, sweet potato frites, parsley relish