Summer Dinner Menu
BOARDS
Served with Grissini, Cured Olives
PICK 2 FOR $16 – 3 FOR $22 – 5 FOR $34
SOPRESSATA Cured pork (Campania, IT)
PROSCIUTTO SAN DANIELE Aged 16 months (Parma, IT)
WILD BOAR SALAMI Free range, (Texas, US)
PEPPERED ITALIAN CHEESE Buffalo’s milk, semi hard (West Haven, CT)
ST. STEPHEN’S 4 FAT FOUL Cow’s milk, buttery & creamy (NY)
MOZZARELLA DI BUFALA Fresh & soft (Campania, IT)
TRUFFLE PECORINO Sheep’s milk, sharp (Sardegna, IT)
STARTERS
SEASONAL SOUP 9 | CEVICHE DU JOUR 19
BURRATA 17 | Seasonal fruit, young greens, pepperoncini, garden herb pesto.
MUSHROOM ARANCINI 14 | Porcini dust, sundried tomato aioli.
BEEF & PORK MEATBALLS 14 | San Marzano, grana, crostino.
CRISPY WILD CALAMARI 17 | Pomodoro, Calabrian chili.
CHARRED OCTOPUS 19 | Orange, fennel, pea tendrils, green chilies, olive oil.
YELLOW FIN TUNA TARTARE 19 | Sake-soy glaze, avocado, toasted sesame seeds, wasabi aioli, rice cracker.
CRISPY ARTICHOKES 13 | Cajun chickpea dust, white balsamic aioli.
FRESH CHICKPEA HUMMUS 14 | Olives, grilled eggplant, pickled onions, charred sourdough.
ROASTED EGGPLANT 14 | Piri-Piri, romesco, pine nuts, sweet & shishito peppers, mint oil.
Salad Proteins / Chicken $8 / Salmon $12 / Shrimp $9
NEAPOLITAN PIZZA
(Gluten-Free Crust Available $5)
ORIGINAL 16 | Mozzarella, San Marzano tomatoes, basil, EVOO.
HELL 17 | Sopressata, long hots, San Marzano tomatoes, mozzarella.
PEACH CAPRESE 19 | Basil, mozzarella, green chilies, burrata, aged balsamic, hot
honey.
BIANCA 18 | Bufala campana, provolone, fermented tomato, chili infused pecorino, herbed oil.
FIGS & PROSCIUTTO 21 | Creamy basil, blonde figs, bufala mozzarella.
VERDE 17 | Arugula pesto, parmigiano, asparagus, cauliflower, leeks.
PASTA
(Gluten-Free Pasta Available $4)
SPAGHETTI CHITARRA 23 | Black garlic, pomodoro, bufala campana.
RIGATONI 24 | Bolognese ragú, parmigiano.
CASARECCE 24 | Cacio e pepe, snap peas, crispy prosciutto.
LOBSTER RAVIOLI 28 | Basil miso broth, daikon, hon shimeji mushrooms.
LINGUINI 27 | Baby octopus, mussels, roasted garlic, green chilies, sake, crispy shallot furikake.
PLATES
GRILLED SWORDFISH 30 | Tomato & corn salad, charred cabbage, corn dust, and green tomato sauce.
ROASTED SALMON 30 | Brown & wild rice, beets, sweet carrots, fennel-chive emulsion.
BLACKENED TUNA 34 | Red miso sauce, sesame quinoa, melon & cucumber salad.
VEAL SCALOPPINI 27 | Spinach capellini, summer mushrooms, shishito, marsala sauce.
PARMESAN CRUSTED CHICKEN 24 | Roasted potatoes, sautéed spinach.
AIRLINE CHICKEN BEAST 26 | Summer’s peach & cashew orzo, BBQ gastrique.
BONELESS SHORT RIB 35 | Crispy daikon, sweet peas, corn bisque.
104 SMASH BURGER 21 | House blend, smoked bacon, onion jam, cheddar, steakhouse aioli, crispy fries.
GRILLED NY STEAK 43 | Broccoli pesto, peperonata, red bliss potatoes.
SIDES
Truffle Fries 8, Roasted Potatoes 7, Grilled Asparagus 11, Sautéed Spinach 8, Spinach Capellini 14
Thoroughly cooked meat, poultry, and seafood will reduce the risk of foodborne illness
