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October 30th, 2014

Bar Snacks

COPPIETTE (Roman-style pork jerky) 2.50 / pc
FRIED CASTELVETRANO OLIVES 7
CHICKEN LIVER MOUSSE – grilled pizza bianca, Noble vinegar, wild arugula 5
RADISHES and ANCHOVY BUTTER 4
FRIED CHARD LEGS “CACIO e PEPE” 4

ANTIPASTI

LA QUERCIA PROSCIUTTO 16
STRACCIATELLA – chanterelle mushrooms, mint 9
TRIPPA alla ROMANA – tomato, pancetta, ceci, mint, pecorino  10
PUNTARELLE alla ROMANA – salt-packed anchovy, lemon, parmigiano 12
ESCAROLE ‘CALIFORNESE” – avocado, pistachios, buttermilk-herb vinaigrette  12
GARDEN LETTUCES “MISTICANZA”  10

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
BELLWHETHER CRESCENZA TORTELLI – chanterelle mushrooms, mint, pinenuts 18
SPAGHETTI and CORTEZ BOTTARGA – ceci, green garlic, chili, extra virgin olive oil 16
RADIATORE “PECORA e PECORINO” – lamb ragu, pecorino, mint 18
SHORT RIB CAPPELLETTI “alla VACCINARA” – celery, cocoa nibs 18
ORECCHIETTE – cotiche sausage, broccoli raab, capers, parmigiano 16

GRILL & SPECIALS

TODAY’S WHOLE FISH – Grilled or Acqua Pazza AQ
GRILLED SEPPIA “al SPIEDO” – puntarelle, leccino olives, breadcrumbs  25
PANCETTA-WRAPPED MARY’S CHICKEN LEG - Anson Mills white polenta, grilled turnips 26
STINCO DI AGNELLO – lamb shank, escarole, coriander 28
BAVETTE STEAK – smoked potatoes, treviso, green peppercorns 28
VENISON LOIN – sauerkraut, wild mushroom spaetzle 29

CONTORNI 8 each

BUTTERNUT SQUASH – Calabrian chili, brown butter
BORLOTTI BEANS with COTICHE
SMOKED MASHED POTATOES – peppercorn butter
BROCCOLI RAAB – garlic, lemon, chili