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March 29th, 2015

Bar Snacks

COPPIETTE (Roman-style pork jerky) 2.50 / pc
FRIED CASTELVETRANO OLIVES 7
LOCANDA’S PIZZA BIANCA – olive oil, sea salt 4
RADISHES and ANCHOVY BUTTER 4
FRIED SPRING ONIONS “CACIO e PEPE” 4
JEWISH-STYLE ARTICHOKE 8/ea

ANTIPASTI

WILD FENNEL SOUP – Mediterranean mussels, lardo  12
LA QUERCIA PROSCIUTTO 16
NEW ENGLAND DIVER SCALLOP CRUDO – capers, herb salad, fennel flowers 14
PUNTARELLE alla ROMANA – salt-packed anchovy, lemon, parmigiano 12
WAGYU CARNE CRUDA – grilled pizza bianca, black truffles, treviso 15
TRIPPA alla ROMANA – tomato, pancetta, ceci, mint, pecorino 10
ESCAROLE “CALIFORNESE” – avocado, pistachios, buttermilk-herb vinaigrette 12

PASTA

TONNARELLI “CACIO e PEPE” – pecorino di fossa, long pepper, basta 16
RIGATONI alla CARBONARA – guanciale, Tully Dolci egg, pecorino, black pepper 17
BUCATINI all’AMATRICIANA – guanciale, tomato, peperoncini, pecorino 17
FUSILLI and SARDINES – currants, pinenuts, capers, charred spring onion 17
GUINEA HEN – PANCETTA CASONCELLI – sage, rosemary, burro fusso 18
ORECCHIETTE – cotiche sausage, broccoli raab, capers, Parmigiano 17
RADIATORE “PECORA e PECORINO” – lamb ragu, pecorino, mint  18

GRILL & SPECIALS

TODAY’S WHOLE FISH – Grilled or Acqua Pazza AQ
GRILLED SEPPIA “al SPIEDO” – puntarelle, leccino olives, breadcrumbs  26
PANCETTA-WRAPPED MARY’S CHICKEN -Anson Mills polenta, grilled turnips 27
GRILLED LEG OF LAMB – escarole, ceci, anchovy 27
BERKSHIRE PORK SPARERIBS – spring onion agrodolce, lardo bread, chicories 25
BAVETTE STEAK- smoked potatoes, treviso, green peppercorns 29

CONTORNI 8 each

BORLOTTI BEANS with COTICHE
SPIGARELLO – anchovy, lemon
SMOKED MASHED POTATOES – peppercorn butter
CARROTS – salsa verde, Bellwether ricotta