Dinner
ALLEZ BAKERY BREAD BASKET 3 Artisan baked bread, extra virgin olive oil |
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FORNO VEAL MEATBALLS 12 Veal ricotta meatballs, lemon zest, Parmigiano Reggiano in tomato butter sauce |
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BRAISED HONEYCOMB TRIPE 9 Florentine-style braised in red wine & crushed tomato with Parmigiano |
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ARANCINI DI RISO 12 Saffron risotto, calabrian chili, roasted pepper purée |
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BRUSCHETTA
– Tuscan chicken liver pate 6
– Goat cheese & chestnut honey 9
– Broccolini Pesto, Prosciutto crudo, arugula, Parmigiano Reggiano, Calabrian chiles 9 |
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BRUSCHETTA SAMPLER 12
A taste of each of our bruschettas
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BURRATA 18 Basil pesto, burrata, and pomodoro in gelatina with housemade focaccia |
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OCTOPUS 21 “Polpo e patate,” fingerling potatoes, arugula pesto, Calabrian vinaigrette |
FRESH ARTICHOKE SOUP 9 Parmigiano Reggiano, crostini |
TUSCAN MINESTRONE 8 Organic black kale, borlotti beans, crostini, Parmigiano Reggiano |
FORNO ARUGULA SALAD 12 Baby arugula, shaved cauliflower, Sicilian capers, golden raisins, pistachio, Parmigiano Reggiano |
ORGANIC BABY KALE SALAD 12 Sweet onion custard, Parmigiano Reggiano, 15-year old balsamic |
FORNO CAESAR CARDINI SALAD 11 Romaine, Allez bakery croutons, Parmigiano |
BUTTERNUT SQUASH GNUDI 17 Butternut squash, brown butter, sage GRECO-FIANO, VIGNETI DEL VULTURE PIPOLI 2017 BASILICATA |
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SPAGHETTINI ARRABBIATA 17 Tomato, garlic, chili flakes MALBEC, LA POSTA PAULUCCI 2016 UGARTECHE, AR |
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TAGLIATELLE BOLOGNESE 18 Traditional beef and veal meat sauce NEBBIOLO, VILLADORIA 2015 PIEMONTE, IT |
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WHOLE WHEAT PAPPARDELLE CINGHIALE 19 Red wine-braised wild boar ragout CHIANTI RISERVA, DANTE 2015 TOSCANA, IT |
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GNOCCHI 18 Leek-Parmigiano fondue and speck PINOT GRIGIO, VILLA GAIA 2018 VENETO, IT |
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SWORDFISH “SICILIANA” 32 Fregola sarda, olives, fried Sicilian capers, pomodoro VERMENTINO, SELLA & MOSCA ’LA CALA’ 2017 SARDEGNA, IT ATLANTIC COD 27 BRAISED BEEF SHORT RIB 29 LOCALLY-RAISED “BONE-IN” PORK CHOP MILANESE 25 VEAL SCALOPPINE LIMONE 28 |
TRUFFLED CREAM CORN 9 |
CAULIFLOWER GRATIN 8 |
WILD MUSHROOM & MASCARPONE RISOTTO 11 |
EGGPLANT PARMIGIANA 10 |
ROMAN STYLE ARTICHOKES 9 Prosciutto crudo, garlic, Italian parsley |
LE STORICHE | HISTORICAL FAVORITES | ||
MARINARA 12 Tomato sauce, shaved garlic, oregano, chili oil |
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MARGHERITA 16 Tomato sauce, mozzarella fior di latte, basil |
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NAPOLI 18 Tomato sauce, Sicilian capers, anchovy, oregano, mozzarella fior di latte |
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HOUSEMADE FOCACCIA 5 Sea salt, extra virgin olive oil |
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LE CLASSICHE | CLASSICS | ||
CALABRESE 18 Tomato sauce, spicy salame, mozzarella fior di latte |
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PROSCIUTTO E FUNGHI 18 Tomato sauce, prosciutto cotto, button mushroom, mozzarella fior di latte |
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PARMIGIANA 18 Tomato sauce, fried eggplant, prosciutto cotto, basil, Parmigiano Reggiano |
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QUATTRO STAGIONI | THE FOUR SEASONS OF ITALY 18 Tomato sauce, prosciutto cotto, mushrooms, black olives, artichokes, mozzarella |
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SALSICCIA E CIPOLLA 18 Tomato sauce, Italian sausage, caramelized onion, mozzarella |
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LE BIANCHE | WHITE (OLIVE OIL BASE) | ||
VEGETARIANA 18 Roasted peppers, portabello mushrooms, parsley, stracciatella |
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FRIARIELLI E SALSICCIA 18 Rapini, Italian sausage, mozzarella, sliced garlic, red pepper flake, extra virgin olive oil |
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PROSCIUTTO COTTO E MAIS 18 Italian ham, fresh corn, sliced garlic, mozzarella |
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ELENA 19 Black truffle, Gorgonzola, mozzarella, baby arugula |
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