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March 4th, 2015

Bar Snacks

COPPIETTE – Roman-style pork jerky  2.50/pc
FRIED CASTELVETRANO OLIVESG 7
LOCANDA’S PIZZA BIANCA – olive oil, sea salt 4
RADISHES and ANCHOVY BUTTER 4
FRIED SPRING ONIONS “CACIO e PEPE” 5
JEWISH-STYLE ARTICHOKE 8/ea

ANTIPASTI

CAULIFLOWER SOUP – calabrian chili, fried capers  9
LA QUERCIA PROSCIUTTO 16
SONOMA LAMB CARPACCIO – chicories, salt-packed capers, Parmigiano 14
GARDEN LETTUCES “MISTICANZA” 10
WAGYU CARNE CRUDA – grilled pizza bianca, black truffles, treviso 15
TRIPPA alla ROMANA – tomato, pancetta, ceci, mint, pecorino 10
PUNTARELLE alla ROMANA – salt-packed capers, anchovy, Parmigiano 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
BELLWETHER CRESCENZA TORTELLI – black trumpet mushrooms, mint, pinenuts 20
TORCHIETTE – venison ragu, juniper, sage, rosemary 21
ORECCHIETTE- cotiche sausage, broccoli raab, capers, Parmigiano 17
SPAGHETTI and CORTEZ BOTTARGA – ceci, green garlic, chili, extra virgin olive oil 18
RADIATORE “PECORA e PECORINO” – lamb ragu, pecorino, mint 19

GRILL & SPECIALS

TODAY’S WHOLE FISH – Grilled or Acqua Pazza AQ
GRILLED SEPPIA “al SPIEDO” – puntarelle, leccino olives, breadcrumbs  26
MARY’S PANCETTA-WRAPPED CHICKEN – Anson Mills white polenta, grilled turnips 26
GRILLED LEG OF LAMB – escarole, ceci, anchovy 27
BERKSHIRE PORK ARISTA – mixed chicories, lardo bread, fennel agrodolce 26
BAVETTE STEAK- smoked potatoes, treviso, green peppercorns 29

CONTORNI 8 each

BORLOTTI BEANS with COTICHE
BRUSSELS SPROUTS -prosciutto, verjus
SMOKED MASHED POTATOES – peppercorn butter
SPIGARELLO – anchovy butter