Dinner Menu

Antipasti
Burrata Cheese, Frescobaldi Olive Oil, Sea Salt and Crostini  9
Warm Organic Figs, Gorganzola Cheese and Prosciutto 8
Arancini - Fried Risotto with Mozzarella and Prosciutto  6
Grilled Baby Octopus, Calabrese Salame and Potatoes   8
Wood Oven Roasted Eggplant Parmigiana 8
Warm Marinated Olives - Taggiasca, Cerignola, Castelvetrano, Oil Cured Gaeta  6
Oven Roasted Black Mussels, Garlic, White Wine and Parsley  8
Salsicce - Housemade Fennel Sausage, Polenta and Spinach  8
Caprese - Organic Heirloom Tomatoes, Mozzarella and Basil  9

Artisan and House Made Salume      
Prosciutto (San Daniele, Italy) - Speck (Suditrol, Italy)
Mortadella (Bologna, Italy) - Toscano (cured on premises)
Salametto (Fra’Mani, Berkeley) - Coppa (cured on premises)
Finocchiona (cured on premises) - Salame Cotto (cured on premises)
each 7/selection 22

Soup and Salads
Zuppa del Giorno   7
Tricolore - Bitter Greens, Green Apple, Gorgonzola, Walnuts and Honey Vinaigrette  10
Baby Romaine - Grated Egg, Bagna Caôda Dressing and Shaved Parmesan Cheese 8
Wild Arugula - Roasted Beets, Toasted Hazelnuts, Oranges and Red Wine Vinaigrette   9
Insalata Mista - Bitter Greens, Shaved Ricotta Salada Cheese and Balsamic Vinaigrette    7

Pizza
Margherita - San Marzano Tomato, Mozzarella Cheese and Basil 13
Funghi - Mixed Mushrooms, Caramelized Onion and Fontina Cheese  15
Bianca - Mozzarella Cheese, Provola Cheese, Potatoes and Sage 14
Salumi - San Marzano Tomato, Peperone, Salame Cotto and Ricotta Cheese 15
Cornetto - Mozzarella Cheese, Fontina Cheese, Prosciutto, Rucola and Shaved Parmesan  16
Additions: Roasted Garlic, Housemade Peperone, Sicilian Anchovies, Fennel Sausage   3
 
Housemade Pasta and Risotto
Ravioli al Pomodoro - Ricotta, Parmesan & Pecorino Filling, San Marzano Tomato Sauce 15
Fettucine Nero - Sweet Shrimp, Garlic, Olive Oil and Chili 17
Tagliolini - Broccoli, Housemade Sausage, Chickpeas and Pecorino Cheese 16
Spaghetti - Manila Clams, Tomato, Garlic and White Wine   16
Pappardelle alla Bolognese 16
Risotto - Chanterelle Mushrooms and Parmesan Cheese    18

Meat and Fish
Filetto di Costata al Pepe - Pepper Crusted Rib Eye Filet, Spinach and Mixed Mushrooms  32
Arrosto di Pollo - Rosemary-Lemon Roasted Chicken    Half 22/ Whole 42
Bistecca alla Fiorentina - 24 oz. Prime T-Bone Steak, Sea Salt, Tuscan Olive Oil  60
Stinco d’Agnello - Braised Colorado Lamb Shank,Taggiasca Olives and Rosemary   26
Grilled Whole Local Rockfish, Melted Fennel and Lemon Oil   26
Spigola - Pan Roasted Local Seabass, Castelvetrano Olives, Capers and Roasted Tomatoes  32
Grilled King Prawns, Spagna Beans, Roasted Peppers and Salsa Verde 2 pcs. 11 / 4 pcs. 22

Sides
Anson Mills Polenta Rustica   5
Broccolini, Chili Flakes, Pine Nuts and Raisins   6
Garlic Roasted Red Potatoes   5
Sautéed Bloomsdale Spinach   6

General Manager - Giuseppe Panzuto • Executive Chef - Jason Balestrieri
October 17, 2009

18% Service Charge will be added to each check