Dinner Menu Lunch Menu

starters

Marinated san remo and castelvetrano olives 4

Changed

Arugula salad with pluots, fennel and house-made ricotta salata 12

Little gems and roasted beets with walnuts and pecorino 12

Tuna conserva with new potatoes, gaeta olives, bronze fennel and celery 13

Roasted Monterey sardines with fried breadcrumbs, currants, pickled chiles and herbs 11

Zuppa of escarole, wheatberries, summer squash and tomato with pancetta and pecorino 10

Tripe napoletana with onions, tomato, white wine and breadcrumbs 12

Prosciutto San Daniele aged 14 months 9

Rosemary and coriander salami (house-cured) 12

Coppa di testa (house-cured) 11

Pork liver terrina (house-cured) 10

Maccaronara with tomato ragu and house-made ricotta salata 11

Ricotta gnocchi in brodo with peas, pea tendrils, basil and calabrian chiles 12

Casareccia with summer squash, mint, anchovies, grana padano and black pepper 12

Squid ink tonnarelli with octopus, Manila clams, black olives, chiles and garlic 11

Roasted beef tri-tip with salsa verde, fried Senise peppers and lemo 13

Local rock cod, Penn Cove mussels and bay scallops in acqua pazza and basil 15

Watson Farms lamb sausage with fennel, carrots, radishes and herbs 17

Scaloppine of Berkshire pork shoulder with anchocress and lemon 16

Roasted half-chicken with roasted cipolline, wheatberries and fino verde basil 14