Spring Dinner Menu
BOARDS
SOPPRESSATA | 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)
MAHON CHEESE | Cow’s semi-hard, Menorca, Spain
MOZZARELLA DI BUFALA | Fresh & soft (Campania, IT)
TRUFFLE PECORINO | Sheep’s milk, sharp (Sardegna, IT)
Two: $16 | Three $22 | Five $34
Served with crostini, apricot marmalade
STARTERS
STRACCIATELLA 16 | Beets, portobello, radish, red onions, pine nuts, arugula-citrus vinaigrette
ARANCINI 15 | English peas, leeks, tomato-chive oil
BEEF & PORK MEATBALLS 14 | San Marzano, grana, crostino
ROASTED EGGPLANT 14 | Piri-Piri, romesco, pine nuts, sweet & shishito peppers, mint oil
CRISPY CALZONE 14 | Meat bolognese, creamy ricotta, marinara
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, tomato, red onions, chickpea, cheese fritter, mustard vinaigrette
SPINACH SALAD 15 | Brussels sprout, radicchio, corn, carrots, onions, pickled celeriac, curry leaf tomato emulsion
SPRING GREENS 15 | Bosc pear, pecans, shaved onions, whipped mascarpone, aged balsamic-lemon vinaigrette
Add On: Chicken 9 | Shrimp 12
SOURDOUGH PIZZA
(Gluten-Free Crust Available $5)
ORIGINAL 16 | Mozzarella, San Marzano tomatoes, basil, evoo
HELL 17 | Soppressata, long hots, San Marzano tomatoes, mozzarella
CAPRICCIOSA 21 | Creamy artichoke hearts, porchetta, olives, mushrooms, roasted tomato, mozzarella
BIANCA 18 | Bufala campana, provolone, fermented tomato, chili-infused pecorino, herbed oil
TARTUFATA 22 | Creamy parmesan truffle, farmed mushrooms, fresh mozzarella
VERDE 17 | Arugula pesto, parmigiano, asparagus, cauliflower, leeks
PASTA
(Gluten-Free / Vegan $4)
SPAGHETTI CHITARRA 23 | Black garlic, pomodoro, bufala campana
RIGATONI 24 | Bolognese ragù, parmigiano
CASARECCE 24 | Cacio e pepe, snap peas, crispy prosciutto
BURRATA RAVIOLI 26 | In-house sausage, peas, cream, pecorino
LINGUINE E VONGOLE 27 | Petite clams, radicchio, fish fumet, parsley, charred lemon
MAIN
CEDAR ROASTED SALMON 30 | Toasted farro, sugar snap peas, fig jam
BRANZINO 34 | Napa cabbage, root vegetables, fish brodo
SEARED TUNA 34 | Sticky rice cake, beets, radish, yuzu sauce
COLOSSAL PRAWNS 29 | Grilled romaine, white anchovies, beets, jalapeño lemon aioli, pecorino
VEAL SCALOPPINI 27 | Spinach capellini, summer mushrooms, shishito, marsala sauce
PARMESAN CRUSTED CHICKEN 24 | Roasted potatoes, sautéed spinach, shallot-rosemary
SOUS VIDE AMISH CHICKEN 26 | Crispy polenta, heirloom tomato, mushrooms, olives, red wine sauce
BONELESS SHORT RIB 35 | Buttery leeks, yukon potatoes, charred carrots, veal jus
104 SMASH BURGER 21 | House blend, smoked bacon, onion jam, cheddar, steakhouse aioli, crispy fries
NY STEAK 44 | Roasted squash, fingerling potatoes, bordelaise sauce
SIDES
Truffle fries 8
Yukon mashed potato 10
Grilled asparagus 11
Sprouts and honey 10
Spinach capellini 14
Thoroughly cooked meat, poultry, and seafood will reduce the risk of foodborne illness
