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April 22th, 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
“VIGNAROLA” – spring vegetables, Bellwether ricotta, grilled bread 13
 GARDEN LETTUCES “MISTICANZA”  10

Bar Snacks

COPPIETTE (Roman-style pork jerky) 2.50 / pc
FRIED CASTELVETRANO OLIVES 7
RADISHES and ANCHOVY BUTTER 5
LA QUERCIA PROSCIUTTO 14
BURRATA – grilled pizza bianca, crushed herbs 9
FRIED YOUNG FAVAS “CACIO e PEPE”  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
CAVATELLI GRANO ARSO – fresh favas, mint, Bellwether ricotta  18
CASARECCE –  pig trotter sugo, English peas, basil, parmigiano 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
PETRALE SOLE “SCUOLA VECCHIA” – Penn Cove mussels, English Peas, breadcrumbs  26
PANCETTA-WRAPPED GUINEA HEN LEG – white polenta, grilled turnips 26
SPRING LAMB MIXED GRILL – escarole, anchovy, rosemary roasted new potatoes 34
BAVETTE STEAK – smoked potatoes, radicchio, green peppercorns 27
BERKSHIRE PORK SALTIMBOCCA – garden lettuces “misticanza” 26

CONTORNI 8 each

PEAS and SHOOTS – spring onion, Straus yogurt
CARROTS – coriander, burnt orange
BORLOTTI BEANS with COTICHE
SMOKED MASHED POTATOES – peppercorn butter