Take-Out

antipasti

eggplant “polpette”-9
goat cheese, caponata

beet and arugula salad-13
whipped goat ricotta, pistachio, herbs, balsamic

house cured tuna crudo-15
fennel, pomegranate, honey-citrus vinaigrette

fresh local burrata-16
grilled and marinated tomatoes, basil

grilled spanish octopus-17
crushed potato, mirepoix, olive, n’duja oil

salumi board-12 per person
selection of il tagliere salumi
local ricotta, house focaccia

 primi

cavatelli-19
nonna’s all day Sunday sugo

gnocchi-21
lamb in bianco, rapini, pine nuts, buffala ricotta, mint

saffron spaghetti chitarra17
guanciale, aglio-olio, peperoncino
oven dried tomato, pecorino

seafood “in padella”-39 (for 2)
fregola sarde like paella with octopus,
wild pink shrimp, mussels
bay scallops &spring vegetables

secondi

whole grilled branzino-mp
broccolini, lemon

grilled ribeye (18 oz)-46
roasted summer peppers
wild mushrooms “sotto olio”
arugula chimichurri

pizza

 red

del popolo – 13
tomato, mozzarella, fior di latte, basil, oregano

pepperoni, peperoni, peperoni – 15
tomato, mozzarella, fior di latte, eggplant
roasted peppers, goat-ricotta, garlic oil

 

uovopianta-16
tomato, fior di latte, eggplant, roasted peppers, goat-ricotta, garlic oil

cherry tree-17
tomato, mozzarella, buffala mozzarella, cherry tomatoes, red onion, garlic scape

3 muskeeters – 16
tomato, Mozzarella, artichokes, mushrooms,
cooked prosciutto

White

i bianconeri—16
olive oil, mozzarella, provolone, double smoked bacon
mushroom, parmesan

suso cecchi dàmico – 18
olive oil, mozzarella, mortadella, preserved pickled jalapeno,roasted chickpea, pecorino

il compleano – 18
olive oil, mozzarella, buffala-ricotta, proscuitto
arugula, chili-honey

all of our pastas, bread and pizza dough

  are  made by hand and house  daily

               

 

 

Edit

Due to commitment to seasonal and market fresh ingredients some menu items may change. Please call ahead to confirm we have what you are looking for!