Per Cominciare
La Rustichella 9
Flat bread, mortadella, provolone
La Bruschetta della Casa 10
Home made bread, fresh tomatoes, garlic, parmigiano, fresh basil, EVOO
Antipasti Freddi
Antipasto Misto 16
Fresh mozzarella, speck, bresaola, salami, peppers
Misticanza 8
Organic mixed greens, tomatoes, balsamic vinaigrette
Mozzarella e Pomodori 12
Fresh mozzarella & tomatoes
Pesce in Carpione 14
Whiting fillets, caramelized onions,peppers, red wine reduction
Antipasti Caldi
Frittelle di Rughetta 14
Batter dipped arugula, garlic, anchovies, parmigiano, reduced cream
Lumache in Guazzetto 16
Land snails, onion in a light juice
Gamberetti con le Verze 16
Wild gulf of Mexico shrimp, savoy cabbage, reduced cream
Moscardini Amurati 16
Small octopus, onions, tomatoes
La Paste
Tortellini Burro e Salvia 22
Cheese tortellini, sage, parmigiano, toasted bread crumb
Pennette col Macinato e Piselli 25
Penne pasta, beef ragu, organic peas, pecorino
Risotto con le Salsiccie 29
Short grain rice, home made sausage, parmigiano, black truffle
Ravioli al Pomodoro 22
Cheese ravioli, plum tomatoes, fresh basil
La Carne
Saltimbocca di Maiale 26
Pork scaloppine, sage, pancetta, marsala, market vegetables
Scaloppine di Vitello al Gorgonzola 28
Veal scaloppini, mushrooms, gorgonzola, market vegetables
Brasato di Manzo 29
Beef, mushrooms, red wine, market vegetables
Pollo alla Sabatini 25
Chicken tenderloins, mushrooms, fontina, market vegetables
Vegetarian
Melanzane al Forno 25
Eggplant, ricotta, plum tomatoes, light provolone, market vegetables
Fregola con le Verdure 25
Pearl couscous organic peas, mushrooms, plum tomatoes, parmigiano
Il Pesce
Sogliola Abbottonata 27
Wild flounder fillets, bay leaves, garlic, plum tomatoes, parmigiano, Gaeta olives, market vegetables
Pesce al Cartoccio 29
Baked, wild Icelandic, codfish fillets, fresh tomatoes, zucchini, onions, rosemary, EVOO, market vegetables
Calamari al Nero di Seppia 29
Short grain rice, fresh wild squid, Spanish black cuttlefish ink
Malloreddus e Gamberetti 29
Wild gulf of Mexico shrimp, organic peas, Pugliese pasta, plum tomatoes, reduced cream
Desserts
Crème Brûlée 10
Tahitian vanilla bean, cream custard, organic sugar glaze
Panna Cotta 10
Delicate sweetened cream custard, lemon essence
Profiterol 10
Eclair Profiterole, Whipped Cream Filling, Raspberry Essence Chocolate Ganache
Millefoglie Calda 10
Warm puff pastry filled with orange custard
Items are made in kitchen that may contain traces of peanuts, tree nuts, sesame seed, gluten, wheat, soy, dairy, shellfish & seafood
18% service charge will be added to groups of six to eight, 20% for groups of nine or more
Executive Chef
Filippo Russo