april 8, 2013

finocchiona salami sarda mortadella di fegato spicy salami lonza coppa pancetta bresaola lardo
a selection of three 10 a selection of six 17 all nine meats 19

pasta & polenta
cavatelli with spicy pork sausage, tomato and ricotta chittara cacio e pepe 18 16

bucatini with estratto di pomodoro, chilies and bottarga di muggine 17 soft polenta with fennel and parmigiano reggiano 16

marinated olives bruschetta of garlic, olio verde and sea salt 6 3

extra virgin olive oil and sea salt tomato, garlic, oregano and pianogrillo extra virgin olive oil tomato and buffalo mozzarella tomato, olives, garlic, oregano and parmigiano reggiano tomato, onions, oregano and provolone piccante tomato, buffalo mozzarella and sausage tomato, buffalo mozzarella and meatballs potatoes, anchovies, onions, capers, chilies and pecorino sardo ricotta, buffalo mozzarella, oregano, garlic and hot peppers prosciutto cotto, olives, chilies and caciocavallo flowering greens, garlic, chilies and pecorino romano clams, chilies and parsley
a 20% g ratui ty i s ad d ed to par t ies o f 6 o r m o re.

9 14 16 17 16 17 17 17 17 18 18 18

crostini of wood-roasted pancetta and bitter orange 9 crostini of albacore tuna, boiled egg and anchovy crostini of housemade ricotta, swiss chard and nettles pork cheek and beef tongue terrine panzerotti napoletane with tomato and pecorino romano butter beans and quagliera extra olive oil frittata with ‘nduja, capers, and croutons 10 10 11 12 12 12

freekeh salad with mushrooms, almonds and pecorino ginepro 14 wood-roasted turnips with colatura, sunflower seeds and chilies 12 shrimp with potatoes, saffron and mayonnaise pea shoots with lemon and pecorino rossellino wood-roasted pork sausage with radishes 14 13 15

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