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March 10th, 2014

ANTIPASTI

SUNCHOKE SOUP – dried gaeta olives, fried capers 9
JEWISH – STYLE ARTICHOKE 7/ea
FARM EGG & ASPARAGUS – Cortez bottarga, breadcrumbs, brown butter 13
TRIPPA alla ROMANA – tomato, pancetta, ceci, mint, pecorino 10
SHAVED ARTICHOKES – grilled ricotta, wild arugula, avocado 12
GARDEN LETTUCES “MISTICANZA” 10

Bar Snacks

COPPIETTE (Roman-style pork jerky) 2.50 / pc
FRIED CASTELVETRANO OLIVES 7
RABBIT CICCIOLI – grilled pizza bianca, Noble vinegar, wild arugula 9
LA QUERCIA PROSCIUTTO 14
FRIED SPRING ONIONS “CACIO e PEPE” 7

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
RICOTTA and WALNUT CANNELLONI – stinging nettles, escarole, dandelion greens  18
FUSILLI – Monterey Bay sardines, currants, pinenuts 17
MEZZE MANICHE – dungeness crab, tomato, fennel, uni butter 24
RADIATORE “PECORA e PECORINO” – lamb ragu, pecorino, mint 18
ORECCHIETTE – cotiche sausage, broccoli raab, capers, parmigiano 16

GRILL & SPECIALS

TODAYS WHOLE FISH- grilled or acqua pazza AQ
GRILLED SEPPIA “al SPIEDO” – puntarelle, leccino olives, breadcrumbs  25
PANCETTA-WRAPPED GUINEA HEN LEG – white polenta, charred turnips 26
STINCO DI AGNELLO – lamb shank, escarole, coriander 27
BAVETTE STEAK – smoked potatoes, radicchio, green peppercorns 27
BERKSHIRE PORKCHETTA – lardo bread, spring onions, dandelion greens 25

CONTORNI 8 each

CARROTS – coriander, burnt orange
BRUSSELS SPROUTS – prosciutto, verjus
BORLOTTI BEANS with COTICHE
SMOKED MASHED POTATOES – peppercorn butter