AUGUST 20, 2017
SNACKS
| LOCANDA’S PIZZA BIANCA | 4 |
| COPPIETTE- Roman-style smoked pork jerky | 2.50 |
| FRIED CASTELVETRANO OLIVES- fontina, thyme | 7 |
| JEWISH-STYLE ARTICHOKE | 7 |
| DOUBLE 8 RICOTTA DI BUFALA – house- cured anchovies, radishes | 9 |
| FORMAGGI- two farmstead cheeses, almonds, seeded lavash | 13 |
ANTIPASTI
| HEIRLOOM TOMATO SALAD – yogurt, purslane, marjoram | 16 |
| LA QUERCIA PROSCIUTTO and MELON | 14\21 |
| GARDEN LETTUCES”MISTICANZA” | 12 |
| LAMB MEATBALLS- pardons, spicy tomato, watercress | 12 |
| 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 | 21 |
| BUCATINI all’AMATRICIANA – guanciale, tomato, pepperoncini, pecorino | 20 |
| CASARECCIA INTEGRALE and PORCINI- pickled ramps, nepitella, brown butter | 25 |
| SQUID INK TONNARELLI- bottarga, ceci, fresh cayenne | 22 |
| ORECCHIETTE – cotiche sausage, broccoli raab, capers, parmigiano | 20 |
| MARCO’S LASAGNA – bolognese, nettle, parmigiano | 20 |
SECONDI
| TODAY’S WHOLE FISH – Acqua Pazza or Grilled | AQ |
| SALMON COLLAR – summer beans, preserved lemon butter | AQ |
| LIBERTY DUCK – roasted figs, farro, chard | 29 |
| STINCO di AGNELLO- black-eyed peas, tomato confit, olivata | 29/39 |
| BAVETTE STEAK – smoked potatoes, green peppercorns | 31 |
GRILL & CONTORNI
| PEPERONATA – breadcrumbs, fried capers | 9 |
| SMOKED MASHED POTATOES | 5 |
| BORLOTTI BEANS with COTICHE | 9 |
| GRILLED CORN – sweet chili, ricotta salata | 9 |
