Menu – Cellar Door Restaurant

grilled escarole salad-15
romesco, burnt honey citrus, vinaigrette, pork belly

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

grilled spanish octopus -17
dupuy lentil salad, fingerlings, radicchio
green onion, radish

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

tagliatelle 19 nonna’s all day Sunday sugo with veal, lamb, and pork

gnocchi 17
summer tomato preserva, olive oil, basil, parmigiano, ricotta

cavatelli 21
wild mushrooms, local corn, truffle & butter

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

wild caught icelandic cod-27
butter beans, smoked mussels, seasonal greens

grilled striploin (8 oz) – 32
roasted summer peppers, wild mushrooms “sotto olio”, potato rosti, arugula chimichurri

Red

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

pepperoni, peperoni, peperoni 16
tomato, mozzarella,
hot sopressata, roasted peppers, peperoncino

salsiccia – 17
tomato, mozzarella, house sausage, chesnut, red onion, taleggio

la zucca-17
olive oil, mozarella, fall squash, gorgonzola, pumpkin seed, maple

3 muskeeters 16
tomato, mozzarella, artichokes, mushrooms, cooked prosciutto

White

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

per topo gigio 17
olive oil, mozzarella, taleggio, scarmoza, pecorino, pistachio gremolata

il compleano 18
olive oil, mozarella, buffala ricotta, prosciutto
arugula, chili-honey

All of our pastas, bread and pizza dough are made by hand and house daily.

Modifications are strongly discouraged