Autumn Dinner Menu
BOARDS
SOPRESSATA Cured pork (Campania, IT)
PROSCIUTTO SAN DANIELE Aged 16 months (Parma, IT)
BEEF SALAMI Red wine cured, (IT)
PEPPERED ITALIAN CHEESE Buffalo’s milk, semi hard (West Haven, CT)
BLOOMY RIND CHEESE Goat, sheep, cow’s milk, buttery & creamy (NY)
MOZZARELLA DI BUFALA Fresh & soft (Campania, IT)
TRUFFLE PECORINO Sheep’s milk, sharp (Sardegna, IT)
PICK 2 FOR $16 – 3 FOR $22 – 5 FOR $34
Served with crostini, apricot marmalade
STARTERS
SEASONAL SOUP 9
BURRATA 17 | Wilted kale, butternut squash, hazelnut butter vinaigrette, sage.
ARANCINI ALLA NORMA 15 | Eggplant, tomato cream sauce.
YELLOW FIN TUNA TARTARE 19 | Ponzu soy marinade, cucumber, ginger-wasabi aioli, daikon chips.
CRISPY WILD CALAMARI 17 | Pomodoro, Calabrian chili.
ROASTED EGGPLANT 14 | Piri-Piri, romesco, pine nuts, sweet & shishito peppers, mint oil.
BEEF & PORK MEATBALLS 14 | San Marzano, grana, crostino.
CHARRED OCTOPUS 19 | Wood-fired leeks, local mushrooms, sea urchin, and chive oil.
CRISPY ARTICHOKES 13 | Cajun chickpea dust, white balsamic aioli.
FRESH CHICKPEA HUMMUS 14 | Olives, grilled eggplant, pickled onions, charred sourdough.
FIRE BAKED CHIMICHURRI WINGS 16 | Pickled carrots, buttermilk blue cheese sauce.
KING TRUMPET MUSHROOM 15 | Garlic confit, balsamic beurre blanc.
SALADS
ICEBERG WEDGE 15 gf | Smoked bacon, red onion, cherry tomato, gorgonzola fondue.
ROMAINE CAESAR 14 | Wholegrain croutons, grana.
CHOP-CHOP 14 | Romaine, red cabbage, avocado, cheese fritter, mustard vinaigrette.
FALL HARVEST SALAD 15 | Brussels sprouts, kale, sunchokes, apricots, fried shallots, cider bacon vinaigrette.
SPINACH-ENDIVE SALAD 15 | Red onion, in-house mozzarella, spiced walnuts, buttermilk tahini dressing.
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.
SAUSAGE & PORCHETTA 22 | Creamy broccoli rabe, smoked mozzarella, dried sweet chili, spicy oil.
BIANCA 18 | Bufala campana, provolone, fermented tomato, chili-infused pecorino, herbed oil.
TARTUFATA 21 | Creamy parmesan truffle, Autumn mushrooms, fresh 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.
MAFALDE 26 | Kale, crispy eggplant, piquillo peppers, tomato, capers, whipped ricotta.
SPINACH FETTUCCINE 28 | Porchetta, bay scallops, lobster butter, pecorino fondue.
MAIN
ROASTED SALMON 30 | Tomato tapenade, sourdough crostini, lemon oil, arugula greens.
BRANZINO 34 | Basmati rice pilaf, eggplant, uni chive emulsion.
BLACKENED TUNA 34 | Macerated figs, shoyu artichokes, quinoa, piquillo pepper sauce.
VEAL SCALOPPINI 27 | Spinach capellini, summer mushrooms, shishito, marsala sauce.
PARMESAN CRUSTED CHICKEN 24 | Roasted potatoes, sautéed spinach, shallot-rosemary.
SOUS VIDE CHICKEN 26 | Tricolored cauliflower, baby potatoes, aged sherry chimichurri.
BONELESS SHORT RIB 35 | Gnocchi, butternut squash, shallots, veal bone sauce.
104 SMASH BURGER 21 | House blend, smoked bacon, onion jam, cheddar, steakhouse aioli, crispy fries.
NY STEAK 44 | Shishitos, sweet onions, fingerling potatoes, creamy gorgonzola dolce, rosemary oil.
SIDES
Truffle Fries 8, Potatoes & Romesco 10, Grilled Asparagus 11, Shallots & Snap Peas 9, Spinach Capellini 14, Shoyu Artichokes 12
Thoroughly cooked meat, poultry, and seafood will reduce the risk of foodborne illness