ANTIPASTI SUPPLI ALLA TERRAZZA • 7 CAVOLO NERO • 16/24 Kale, Meyer Lemon, Parmigiano BRUSCHETTA CON LE ACCIUGHE • 12 Green Risotto Croquettes, Mozzarella, Mixed Herbs CICORIA • 16/24 Whole Grain Bread, White Anchovies, Sunchoke Puree, Egg Mixed Chicory, Arugula, Citrus, Parmigiano, Hazelnuts PIATTO DI PROSCIUTTO • 19 BARBABIETOLA • 16/24 La Quercia Rossa, Prosciutto San Daniele Roasted Beets, Watermelon Radish, Kale Sprouts, Crispy Quinoa ASSAGGIO DI FORMAGGI • 18 POLPETTINE DI CONIGLIO • 14 Primo Sale, Parco, Brigantaccio CROCCHETTE DI BACCALÀ • 11 Potato, Cod, Smoked Onion Mayo SEPPIOLINE • 14 Grilled Baby Cuttlefish, Scallion, Potato, Calabrese Chili Rabbit Meatballs, Black Olives, Ricotta PIZZE ADD AN EGG $2.50 Mozzarella, Basil PATATE ALLA CARBONARA • 18 Potatoes, Guanciale, Black Pepper, Pecorino, Egg PUTTANESCA • 15 Mozzarella, Anchovy, Capers, Red Onion, Oregano FUNGHI • 19 Fontina, Hen of the Woods, Hedgehogs, Red Onion, Thyme MARGHERITA • 13 ROSSE SALSICCIA • 18 Pork Sausage, Mozzarella, Crimini Mushrooms, Pecorino BIANCHE AMATRICIANA • 16 Pecorino, Guanciale, Onion, Chili CAVOLINI • 17 Brussels Sprouts, Cauliflower, Pickled Chili, Parmigiano REUBEN • 17 Pastrami, Gruyere, Pickled Cabbage, Russian Dressing MACELLAIO • 18 Pork Sausage, Guanciale, Sopressata Mozzarella, Grana Padano COPPA COTTA • 18 Shoulder Ham, Fontina, Arugula, Red Onion BRUNCH AVOCADO BRUSCHETTA Whole Grain Toast, Chili Flake, Olio Verde • 7 YOGURT Flaxseed Granola, Cashews, Blueberry Marmellata • 12 FRITTATA “QUATTRO FORMAGGI” Gorgonzola, Fontina, Mozzarella, Ricotta • 14 POLLO UBRIACO Beer-brined Half Chicken • 27 TROUT SALTIMBOCCA Prosciutto, Sage, Lemon • 29 PASTRIES SIDES • 7 COFFEE-BANANA CRUNCH MUFFIN • 4 CORNETTO • 4 CHERRY-CITRUS SCONE • 3 HASH BROWNS • FRIED BACON CHICKEN SAUSAGE • BRAISED COLLARD GREENS Executive Chef/Partner NICK ANDERER . Chef de Cuisine JOE TARASCO
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