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MARCH 26, 2017

SNACKS

JEWISH-STYLE ARTICHOKE 7/ea
LOCANDA’S PIZZA BIANCA 4
COPPIETTE ( Negroni-style pork jerky)  2.50
FRIED CASTELVETRANO OLIVES – fontina, thyme 7
RADISHES and ANCHOVY BUTTER  5

ANTIPASTI

CARDOON SOUP- Manila clams, wild fennel 11
BLOOD ORANGE & BEETS- green farro, walnuts  14
LA QUERCIA PROSCIUTTO 14/21
GARDEN LETTUCES “MISTICANZA” 10
COASTAL HILL FARM EGG & ASPARAGUS- Cortez bottarga, brown butter 15
BURRATA – grilled pizza bianca, crushed herbs 14
TRIPPA alla ROMANA- tomato, pancetta, ceci, mint, pecorino 12

PASTA

TONNARELLI “CACIO e PEPE” – pecorino di fossa, long pepper, basta 17
RIGATONI alla CARBONARA – guanciale, Coastal Hill egg, pecorino, black pepper 19
BUCATINI all’AMATRICIANA – guanciale, tomato, peperoncini, pecorino 19
RADIATORE – black trumpet mushrooms, creme fraiche, mint 19
FUSILLI and SARDINES – currants, pinenuts, capers,  spring onions 22
SQUID INK TORCHIETTE – octopus ragu, celery soffrito 21
OREOCCHIETTE – pork sugo, snap peas, parmigiano 21
MARCO’S LASAGNA – bolognese, nettle, parmigiano 20

GRILL & SPECIALS

TODAY’S WHOLE FISH – Grilled or Acqua Pazza AQ
GRILLED CALIFORNIA SWORDFISH – butter beans, celery leaf salsa verde, olivata 31
GUINEA HEN BREAST – farrotto, scallions, parmigiano, fava greens 26
BERKSHIRE PORK SALTIMBOCCA – prosciutto, sage, white wine 25
LAMB CHOPS SCOTTADITO – escarole, anchovy, ceci, coriander 28
BAVETTE STEAK – smoked potatoes, radicchio, green peppercorns 31

GRILL & CONTORNI

BORLOTTI BEANS with COTICHE 9
SPIGARIELLO -anchovy, lemon 9
GRILLED GEMS- hazelnuts, lemon 9
SMOKED MASHED POTATOES 5
ROASTED CARROTS- salsa verde, Bellwether ricotta 9