April 21, 2018
SNACKS
| LOCANDA’S PIZZA BIANCA | 4 |
| COPPIETTE – Roman-style smoked pork jerky | 2.5/pc |
| FRIED CASTELVETRANO OLIVES – fontina, thyme | 7 |
| JEWISH- STYLE ARTICHOKE | 8/ea |
| FRITTO MISTO- smelt, gulf shrimp, spring onion, aioli | 13 |
| LOCAL HALIBUT CRUDO- couscous, hazelnuts, pickled kohlrabi | 16 |
| FORMAGGI – two farmstead cheeses, seeded lavash | 13 |
ANTIPASTI
| GARDEN LETTUCES “MISTICANZA”- Locanda’s vinegar | 12 |
| CITRUS INSALATA – avocado, black olive, preserved orange | 16 |
| FRATELLI GALLONI PROSCIUTTO | 14/21 |
| LLANO SECO PORK PATE – housemade pickles, fresh horseradish mustard | 15 |
| 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 |
| WILD GREENS MEZZALUNA- spring garlic, crispy artichokes, nepitella | 21 |
| SPAGHHETTI- Delfino anchovy, wild fennel, tomato, green garlic | 22 |
| ORECCHIETTE- cotiche sausage, broccoli raab, capers, parmigiano | 20 |
| PAPPARDELLE- Stemple Creek veal ragu, fava greens | 22 |
CHARCOAL GRILL & SPECIALS
| TODAY’S WHOLE FISH | AQ |
| CALIFORNIA SWORDFISH- fava beans, ceci, salmoriglio | 27 |
| LIBERTY FARMS DUCK and CRACKLINGS- savoy cabbage, fingerling potatoes, olivata | 29 |
| BAVETTE STEAK – smoked potatoes, curly endive, green peppercorns | 30 |
CONTORNI
| ASPARAGUS- Lisbon lemon, walnuts | 12 |
| CREAMED KALE- green garlic | 9 |
| GRILLED GEMS- feta, spring herbs | 9 |
| SMOKED MASHED POTATOES | 5 |
