To Start

  1. East Coast Oysters, apple ,jalapeño, fennel pollen mignonette

  2. Mixed warm Pugliese olives, crushed garlic, mountain oregano, fresh chillies

Salads

  1. Winter leaves, creamy buttermilk dressing, soft herbs, garlic breadcrumbs.

  2. Shredded radicchio, beets, citrus, vincotto, roasted hazelnuts.

Pizzas

*all dough is naturally leavened with sourdough starter*

*vegan pizza available upon request, with fresh in house ingredients*

* caputo gluten free crust available*

  1. Prosciutto- Fior di latte, prosciutto di Parma, arugula, basil, smoked chili olio santo

  2. Salsiccia- house fennel sausage, rapini, blue cheese, shaved red onion ( tomato base) 

  3. N’udja- Calabrian pork sausage, buttermilk ricotta, dried black olives, oregano ( tomato base)

  4. Verde- spinach, lemon ricotta, basil pesto, preserved tomatoes (white base)

  5. Funghi- roasted portobello mushrooms, Tallegio, black truffle, thyme(white base) 

  6. Margherita- crushed tomatoes, Fior di Latte, basil ( tomato base)

Pastas

*gluten free bronze extruded pasta available*

*vegan pasta available upon request with fresh and imported ingredients*

  1. Tagliatelle- slow cooked veal, pork and beef ragout, rich egg pasta, aged parmigianno-reggiano, parsley

  2. Cavatelli-  caramelized squash, brown butter, semolina pasta, sage, lemon, Roman pecorino 

Desserts

  1. Torta Caprese sundae with Vanilla Bean Gelato, Amarena Cherries.

  2. Maple Budino, preserved blueberries, honeycomb crumble,  Mexican cinnamon