-

October 21st, 2014

ANTIPASTI

STRACCIATELLA – chanterelle mushrooms, mint 9
TRIPPA alla ROMANA – tomato, pancetta, ceci, mint, pecorino  10
FREID EGG “al LIONESE” – smoked pancetta, capers, parmigiano, chicories 13
PUNTARELLE alla ROMANA – salt-packed anchovy, lemon, parmigiano  12
GARDEN LETTUCES “MISTICANZA”  10

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 6
FRIED CHARED LEGS “CACIO e PEPE” 4
LA QUERCIA PROSCIUTTO  16

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
CUSCINI – Gulf shrimp, burrata, chili, fennel pollen 18
RADIATORE “PECORA e PECORINO” – lamb ragu, pecorino, mint 18
SHORT RIB CAPPELLETTI “alla VACCINARA” – celery, cocoa nibs 18
GUINEA HEN TORTELLONI - brodo, Parmigiano 18

GRILL & SPECIALS

TODAY’S WHOLE FISH – Grilled or Acqua Pazza AQ
GRILLED SEPPIA “al SPIEDO” – fagiolini, leccino olives, breadcrumbs  25
PANCETTA-WRAPPED GUINEA HEN – Anson Mills white polenta, grilled turnips 26
GRILLED LEG OF LAMB – escarole, ceci, anchovy 27
BAVETTE STEAK – smoked potatoes, treviso, green peppercorns 27
BEREKSHIRE PROK ARISTA – charred spring onions, lardo bread, dandelion greens 25

CONTORNI 8 each

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