APPETIZERS

DUCK PROSCIUTTO SALAD

PASTA & RISOTTO

14

S AU S AG E S C A R P I N O C C

PIEMONTESE LINGUINI

NICHOLS FARM APPLES, ARUGULA, SPICED HAZELNUTS,

VENTO DESTATE

MINESTRONE AL FORNO
TOMATO & CANNELLINI BEAN SOUP, SEASONAL
VEGETABLES, MELTED PARMIGIANO REGGIANO & FRESH
MOZZARELLA

CRISPY EGGPLANT

11

HERBED RICOTTA, CALABRIAN CHILI SAUCE,

FRISEE, HONEYCOMB

RISOTTO CAKES

12 / 18
FRESH SLICED BLACK TRUFFLE, BUTTER, HERBS,
PARMIGIANO REGGIANO

P O TAT O G N O C C H I

9 / 15
BUTTERNUT SQUASH, BROWN BUTTER, SAGE, BAKED
RICOTTA SALATA, PUMPKIN SEEDS

RISOTTO

12

10 / 16
WILD GULF SHRIMP, PRESERVED LEMON, PARSLEY

10

ENTREES

SNOW CRAB, CRISPY PORK BELLY, GOLDEN RAISINS,

SAFFRON AIOLI

FRIED OCTOPUS

10 / 16
SAUSAGE STUFFED PASTA, MANILA CLAMS, PICKLED
FENNEL, PARSLEY BREADCRUMBS

TOMATO FUSO, FRIED FINGERLINGS, CAPERS, LEMONPARSLEY SALAD

ROMAINE SALAD

10

MARINATED TOMATOES, FOCACCIA CROUTONS,

PARMIGIANO REGGIANO, LEMON-CAPER VINAIGRETTE

SEASONAL GREENS SALAD

10

BUFFALO MOZZARELLA, CURED TOMATO, PICKLED RED

ONION, BASIL, RICOTTA CREAM

24

DELMONICO 29
CARAMELIZED ONION MARMALADE, WHIPPED POTATOES,
RED WINE SAUCE

BRAISED SHORT RIB

PIZZA

21

ESPRESSO ROASTED BABY CARROTS, WATERCRESS & RAW

CARROT SALAD

13

FRESH MOZZARELLA, SCAMORZA, RICOTTA, PARMIGIANO

REGGIANO, TOASTED PINE NUTS, SPINACH

13

TOMATO SAUCE, MOZZARELLA, FENNEL POLLEN, SALSA

VERDE

TA L L E G I O & R A D I C C H I O

SCOTTISH SALMON
ROOT VEGETABLE RAGU, CELERY ROOT PUREE, LEEKS,
MUSTARD AGRODOLCE

C A P R E S E B R U S C H E T TA

H O U S E M A D E S A U S AG E

21

CARAMELIZED APPLES, CRISPY CAULIFLOWER, BRUSSELS

SPROUTS, WHITE WINE SAUCE

RED AND GOLDEN BEET CARPACCIO, ROBIOLA, CELERY,

CUCUMBER, PINK GRAPEFRUIT, TOASTED SESAME SEEDS

FOUR CHEESE

RAINBOW TROUT

DUCK 26
MALLARD DUCK BREAST & THIGH, FARRO, HEN OF THE
WOODS MUSHROOMS

PORK CHOP

BRAISED PORK RAGU, CANNELLINI BEANS, WINTER GREENS

AMISH CHICKEN
13

TOMATO SAUCE, PANCETTA

25
19

SOFT POLENTA, ROASTED PEPPERS, CIPOLLINI ONIONS,

TOMATO SAUCE

BALLARO BURGER

14

GROUND CHUCK, SARDINIAN BRIGANTE CHEESE, HERB

ROASTED ONIONS, FRIES

SIDES
S P I N AC H

C AU L I F LO W E R 5

RICOTTA CREAMED OR SAUTED WITH LEMON

ROASTED GARLIC, RED CHILI FLAKES

MUSHROOMS 5

FRIES 5

CREMINI, SHIITAKE, HEN OF THE WOODS, THYME, PARSLEY,

CHIVES

SUNDRIED TOMATO KETCHUP, PESTO AIOLI

A L L A R T WA S C R E AT E D BY E Z R A S I E G E L A N D I S F O R S A L E . P L E A S E C O N TAC T E Z R A AT A R T @ E Z R A S I E G E L . C O M .
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.

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