happily serve our homemade focaccia upon request. We OSTERIA INSALATE I n s a l a t a d i R u c o la / arugula, sliced mushroom, lemon vin, parmesan 8 I n s a l a t a M i s t i c a n z a / mixed lettuces, tomato, fennel, white balsamic vin, robiola crostini 8 B r e s a o l a / cured beef top round, arugula, parmesan 1 0 ANTIPASTI E CICHETTI S a l u m i & F o r m a g g i / American prosciutto, speck, pear, parmesan 13 M o z z a r e l l a e n C a r o z z a / mozzarella, egg dipped toast, tapenade 8 T r o t a A f f u m i c a t a / smoked trout, heart of palm, toast, pickled onion 9 C a r c i o f i a l l a G r i g li a / marinated & grilled artichoke heart 11 MATTONE BOLLICINE PASTA S p a g o P o m o do r o / tomato, basil, parmesan, garlic 16 A g n o l o t t i d i O x o / braised oxtail, short rib, buttery jus 22 B u c a t i n i a l l’ A m a t r i c i a n a / pancetta, Calabrian chili, pecorino 19 T o r t e l l i d i Z u c c a / fall squash, sage, brown butter, amaretti, pear 20 Villa Sandi, Prosecco NV / Veneto ........................................... 8.5/34 T a g l i o l i n i d i M a r e / lobster, lump crab, shrimp, seafood brodo, pachino Bertolani Rosso all’Antica, Lambrusco ‘12 / Emilia-‐Romagna ... 12/24 tomato, garlic 23 BIANCO E ROSATO S p a g h e t t i a l l a C a r b o n a r a / pancetta, parmesan, egg 18 L a s a g n a B o l o g n e s e / pappardelle, traditional ragu, parmesan schiuma 21 Monchiero Vignola, Langhe Rosé ‘12 / Piedmont ................... 9/36 T o n n a r e ll i C a c i o e P e p e / pecorino, cracked black pepper 15 Riff, Pinot Grigio ‘13 / Veneto ..................................................... 8/32 S p a g h e t t i a l l e V o n g o l e / middle neck clams, leeks, clam brodo 21 Conti Formentini Caligo, Sauvignon Blanc ’11 / Friuli .......... 11/44 M a l f a t t i a l l a N o r c i a / sausage, mushrooms, sage, panna 21 Schloss Schönborn, Riesling Kabinett ’07 / Rheingau ........... 12/48 FORNO A LEGNA S u p p l i a l T e le f o n o / risotto balls, Bolognese, mozzarella, tomato 10 Terredora di Paolo, Falanghina ’13 / Campania .................... 11/44 P o l p o / grilled octopus, crisp potato, capers, Kalamata olives 12 Jermann, Chardonnay ’12 / Friuli ............................................. 14/56 S o g li o l a / breaded sole filet, zucchini, tomato, olive, wine, butter, basil 25 C a p e s a n t e / scallop, cauliflower, crisp fennel, truffle brown butter vin 13 Domaine Pélaquié, Côtes du Rhône ’11 / France .................. 10/40 B r a s a t o d i M a i a le / slow-‐braised pork, Italian polenta, savory jus 2 5 C a r p a c c i o di T o n n o / line-‐caught tuna, olive, cured shad roe, lemon 12 Coppo Costebianche, Chardonnay ’11 / Piemonte ............... 12/48 A g n e l l o a l S c o t t a d i t o / grilled lamb chops, m ushroom risotto, lamb-‐ ROSSO F r i t t o M i s t o / fried shrimp, calamari, scallops 12 balsamic glassa 32 M a n z o / grilled 10oz ribeye, sautéed lacinato kale, salsa aceto 30 P o l p e t t e / Neapolitan braised veal meatballs, tomato sauce 1 2 Cantine Sant’Agata, Barbera d’Asti ’13 / Piedmont .............. 9/36 P o l l o a l M a t t o n e / herbed, all-‐natural chicken, roasted potato 22 R a g u d i S a l s i c c i a / spicy fennel pork sausage, bell pepper, tomato 11 Badia alle Corti, Montepulciano ’13 / Abruzzo ........................ 8/32 B r a n z i n o / grilled, wood-‐finished Med. sea bass, roasted fennel, capers 24 Terre Poggio Coste Mancini, Pinot Noir ’12 / Abruzzo ........ 13/52 S a l m o n e / pan seared salmon filet, porcini crust, sautéed spinach, panna 21 PIZZE Sella e Mosca, Cannonau Riserva ’10 / Sardinia ..................... 10/40 M a r g h e r i t a / mozzarella, basil, tomato 1 1 Matané, Primitivo ’13 / Puglia ................................................. 9.5/38 V i t e l l o / 16oz grilled, bone-‐in veal chop, truffled polenta, rapini, jus 43 C O N T O R N I S p e c k e R u c o l a / smoked Alto Adige ham, tomato, arugula, pecorino 13 Giacomo Mori, Chianti ’11 / Tuscany ..................................... 12/48 F u n g h i / roasted m ushrooms, truffle cream, caramelized onion, fontina 12 L’Arco, Rosso del Veronese ’09 / Veneto ............................... 13.5/54 Spinaci / sautéed spinach 4 A l l a B i s m a r k / truffle, house made sausage, pancetta, egg, tomato 20 Seghesio, Barolo ’09 / Piedmont .............................................. 22/88 Melanzana / grilled eggplant 4 Consuming raw or undercooked foods (meat, poultry, fish, shellfish & eggs) may increase your risk of foodborne illness. Please inform your server of dietary restrictions so we may provide a safe option for your enjoyment. Giuliano Rosati, Valpolicella Ripasso ’11 / Veneto ................. 12/48 Patate / roasted potatoes 4 Spago / side of pasta, tomato, basil, parmesan, garlic 5 Tenuta San Guido Le Difese, Cabernet+ ’12 / Tuscany ........ 18/72 Brancatelli Valle Delle Stelle, Cabernet+ ’11 / Tuscany ...... 15/60 asparagi / grilled asparagus 5 Executive Chef: Ted Lahey / 1095 Canton Street, Roswell, Georgia, 30075 / 678.878.3378 / www.osteriamattone.com