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February 13, 2016

Bar Snacks

LOCANDA’S PIZZA BIANCA – olive oil, sea salt 4
BAKED CHURCH POINT OYSTERS – salsify cream, thyme 18
FRIED CASTELVETRANO OLIVES 7
5
FRIED SPRING ONIONS “CACIO e PEPE” 8

ANTIPASTI

STRACCIATELLA SOUP – WA dungeness crab, arborio rice, egg, lemon  13
GARDEN LETTUCES “MISTICANZA” 10
LA QUERCIA PROSCIUTTO 18
BURRATA – grilled pizza bianca, crushed herbs 14
GRILLED OCTOPUS SALAD – dragon’s tongue radish, frisee, salsa Greca 13
PUNTARELLE alla ROMANA – salt-packed anchovy, lemon, Parmigiano 13
BEEF TONGUE – beets citrus, horse radish creme fraiche  16

PASTA

TONNARELLI “CACIO e PEPE” – pecorino di fossa, long pepper, basta 17
RIGATONI alla CARBONARA – guanciale, Coast Hill egg, pecorino, black pepper 19
BUCATINI all’AMATRICIANA – guanciale, tomato, peperoncini, pecorino 19
BELLWETHER CRESCENZA TORTELLI – black trumpet mushrooms, mint pinenuts  21
AGNOLOTTI NERO – La Quercia nduja, salt cod, potato, basil 21
SPAGHETTI – house-cured salmon roe, Santa Barbara sea urchin 27
FETTUCCINE – chicken-prosciutto meatballs, cockscomb sugo 21
RADIATORE “PECORA e PECORINO” – lamb ragu, pecorino, mint 20

GRILL & SPECIALS

TODAY’S WHOLE FISH – Grilled or Acqua Pazza AQ
MAINE DIVER SCALLOPS in PUTTANESCA – fregola, gaeta olives  34
PANCETTA-WRAPPED MARY’S CHICKEN – Anson Mills polenta, grilled turnips 25
GRILLED BERKSHIRE PORK CHOP – lardo bread, fennel agrodolce, dandelion greens 29
GRILLED LEG OF LAMB – escarole, anchovy, ceci, coriander 28
BAVETTE STEAK – smoked potatoes, treviso, green peppercorns 31

CONTORNI  9 each

BORLOTTI BEANS with COTICHE
BRUSSELS SPROUTS – prosciutto, verjus
SMOKED MASHED POTATOES – peppercorn butter
SPINACH – pancetta, caper vinaigrette