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Executive Chef: Michael Patrick

WE ARE A

CASHLESS ESTABLISHMENT

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ANTIPASTI

Antipasti Platter | 22
prosciutto san daniel, coppa, 
schiacciata salame, salame di napoli, pecorino, 
prosciutto & provolone stuffed cherry peppers, 
seasonal frittata, preserved mushrooms, 
radicchio salad, bread (serves 2)
Prosciutto Mozzarella | 21
prosciutto san daniel, mozzarella, 
*il bel cuore* olive oil, bread (serves 2)
Squash Blossoms* | 10
fried, filled with mozzarella, ricotta,
grana, pecorino
Fritto Misto di Mare | 14
calamari, shrimp, branzino, lemon salt
Carciofo Fritto alla Romana | 12
fried roman artichoke, lemon 
Tartare di Lampuga | 16
mahi mahi, herbs, cucumber,
calabrian chili oil, lemon,
walnuts, crostini
Polpette | 14
berkshire pork meatballs, mozzarella, 
sugo di pomodoro, grana
Polpo | 23
grilled octopus, cannellini beans, 
calabrian chili pesto, arugula (serves 2)
Tonno Crudo* | 16
yellowfin tuna, fresno peppers, chives,
shallots, calabrian chili vinaigrette

INSALATE

Mista | 10
mixed greens, roman cipollini, artichoke,
almonds, honey-saba vinaigrette 
Radicchio | 9
shaved radicchio, raisins, pine nuts, 
honey vinaigrette
Finocchio | 9
fennel, olives, orange slices, citrus vinaigrette

VERDURE

Spinaci | 7
sautéed spinach, toasted garlic, 
chili flakes, olive oil 
Cavolfiore | 7
cauliflower, brown butter, 
red pepper, pine nuts
Fagioli Verde | 8
green beans, almond basil pesto  
Broccolini | 7
sautéed broccolini, garlic, 
calabrian chili
Funghi | 10
roasted king trumpet mushrooms, 
anchovy butter, lemon zest, herbs
PASTA
Carbonara* | 18
house made tonnarelli, guanciale,
egg yolk, pecorino
Cacio e Pepe | 17
house made tonnarelli,
toasted sarawak pepper, pecorino
Amatriciana | 19
house made tonnarelli, guaniciale,
sugo di pomodoro, pecorino
Linguine ai Gamberi | 26
house made linguine, atlantic shrimp,
cherry tomatoes, leeks, white wine sauce
Chitarra Arrabiata | 16
house made chitarra, arrabbiata sugo,
mozzarella di bufala, grana
Cappelletti Spinaci | 19
mozzarella filled cappelletti,
braised spinach, smoked ricotta, pecorino,
toasted almonds,
brown butter, sage, grana
Papalina* | 18
house made fettuccine, prosciutto cotto,
cream, leeks, grana​
Tagliatelle alla Bolognese | 21
house made tagliatelle,
beef, pork & veal ragu, grana
Sugo di Coda | 24
rigatoni, sugo di pomodoro, bone-in oxtail, pecorino
Bertu | 21
ricotta filled mezzaluna pasta,
cotechino, sweet italian sausage,
guanciale, pecorino

WEEKLY SPECIALS

Chitarra al Nero di Seppia con Cozze | 24
squid ink chitarra, mussels, white wine sauce,
chili flakes, parsley

SECONDI

Branzino | 26
pan seared whole branzino,
rosemary, thyme, lemon, fennel, olive oil
Saltimbocca alla Romana | 19
sautéed veal, prosciutto, sage, lemon
Pollo alla Diavola | 19
lemon-rosemary brined
whole cornish hen, calabrian chili oil, sautéed spinach
Salmone* | 24
pan seared salmon, farro, asparagus, leeks, parsley-arugula purée
Tagliata di Manzo* | 26
porcini rubbed bavette steak,
McMullan Farm arugula, red wine vinaigrette, lemon

*consuming raw or undercooked food and/or shellfish may increase the risk of foodbourne illness

no itemized, separate checks for parties of 7 or more

20% gratuity will automatically be added to parties of 7 or more

weekend to-go orders are offered before 7 p.m.

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