Dinner
| ALLEZ BAKERY BREAD BASKET 3 Artisan baked bread, extra virgin olive oil |
|
| FORNO VEAL MEATBALLS 12 Veal ricotta meatballs, lemon zest, Parmigiano Reggiano in tomato butter sauce |
|
| BRAISED HONEYCOMB TRIPE 9 Florentine-style braised in red wine & crushed tomato with Parmigiano |
|
| ARANCINI DI RISO 12 Saffron risotto, calabrian chili, roasted pepper purée |
|
|
BRUSCHETTA
– Tuscan chicken liver pate 6
– Goat cheese & chestnut honey 9
– Broccolini Pesto, Prosciutto crudo, arugula, Parmigiano Reggiano, Calabrian chiles 9 |
|
|
BRUSCHETTA SAMPLER 12
A taste of each of our bruschettas
|
|
| BURRATA 18 Basil pesto, burrata, and pomodoro in gelatina with housemade focaccia |
|
| 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 MENI BLANC, TENUTA VILLA NOVA 2018 GORIZIA, IT |
||
| SPAGHETTINI ARRABBIATA 17 Tomato, garlic, chili flakes MALBEC, LA POSTA PAULUCCI 2016 UGARTECHE, AR |
||
| TAGLIATELLE BOLOGNESE 18 Traditional beef and veal meat sauce NEBBIOLO, VILLADORIA 2015 PIEMONTE, IT |
||
| WHOLE WHEAT PAPPARDELLE CINGHIALE 19 Red wine-braised wild boar ragout CHIANTI RISERVA, DANTE 2015 TOSCANA, IT |
||
| GNOCCHI 18 Leek-Parmigiano fondue and speck PINOT GRIGIO, VILLA GAIA 2018 VENETO, IT |
||
| SWORDFISH “SICILIANA” 32 Fregola sarda, olives, fried Sicilian capers, pomodoro VERMENTINO, SELLA & MOSCA ’LA CALA’ 2017 SARDEGNA, ITATLANTIC COD 27 Peperonata, arugula pesto, fresh pressed extra virgin olive oil CHARDONNAY, VALLEPICCIOLA ‘LUGHERINO’ ’19 TOSCANA, ITBRAISED BEEF SHORT RIB 29 Parsnip-Parmigiano puree and roasted root vegetable NEBBIOLO, VILLADORIA 2015 PIEMONTE, ITLOCALLY-RAISED “BONE-IN” PORK CHOP MILANESE 25 Breaded chop with capers, white wine and roasted cauliflower PINOT NOIR, GRAPESMITH & CRUSHER 2016 WILLAMETTE VALLEY, OR 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 |
||
| MARGHERITA 16 Tomato sauce, mozzarella fior di latte, basil |
||
| NAPOLI 18 Tomato sauce, Sicilian capers, anchovy, oregano, mozzarella fior di latte |
||
| HOUSEMADE FOCACCIA 5 Sea salt, extra virgin olive oil |
||
| LE CLASSICHE | CLASSICS | ||
| CALABRESE 18 Tomato sauce, spicy salame, mozzarella fior di latte |
||
| PROSCIUTTO E FUNGHI 18 Tomato sauce, prosciutto cotto, button mushroom, mozzarella fior di latte |
||
| PARMIGIANA 18 Tomato sauce, fried eggplant, prosciutto cotto, basil, Parmigiano Reggiano |
||
| QUATTRO STAGIONI | THE FOUR SEASONS OF ITALY 18 Tomato sauce, prosciutto cotto, mushrooms, black olives, artichokes, mozzarella |
||
| SALSICCIA E CIPOLLA 18 Tomato sauce, Italian sausage, caramelized onion, mozzarella |
||
| LE BIANCHE | WHITE (OLIVE OIL BASE) | ||
| VEGETARIANA 18 Roasted peppers, portabello mushrooms, parsley, stracciatella |
||
| FRIARIELLI E SALSICCIA 18 Rapini, Italian sausage, mozzarella, sliced garlic, red pepper flake, extra virgin olive oil |
||
| PROSCIUTTO COTTO E MAIS 18 Italian ham, fresh corn, sliced garlic, mozzarella |
||
| ELENA 19 Black truffle, Gorgonzola, mozzarella, baby arugula |
||