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Executive Chef: Michael Patrick

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 | 11
fried, filled with mozzarella, ricotta, grana
 Fritto Misto di Mare | 14
calamari, shrimp, branzino, lemon salt
Carciofo Fritto alla Romana | 12
fried roman artichoke, lemon 
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
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 
Caprese | 15
mozzarella di bufala, heirloom tomatoes,
basil, "il bel cuore" olive oil

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
Zucchine Gialle | 7
roasted squash, grana

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
Chitarra Arrabiata | 16
house made chitarra, arrabbiata sugo, mozzarella di bufala, grana
Cappelletti Spinaci | 19
braised spinach, smoked ricotta, pecorino, mozzarella filled cappelletti, 
toasted almonds, brown butter, sage, grana
Linguine ai Gamberi | 26
house made linguine, atlantic shrimp, cherry tomatoes, leeks, white wine sauce
Papalina | 18
house made fettuccine, prosciutto cotto, cream, leeks, grana​
Tagliatelle alla Bolognese | 21
house made tagliatelle, 
beef, pork & veal ragu, grana
Tortelloni all'Aragosta | 26
lobster, ricotta, brown butter, sage, grana
Sugo di Coda | 24
rigatoni, sugo di pomodoro, bone-in oxtail, pecorino
WEEKLY PASTA SPECIAL
Pappardelle al Ragu di Coniglio | 24
pappardelle, rabbit ragu,
pancetta, grana

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 larger than 6 / 20% gratuity will automatically be added to parties of 6 or more