-

May 16,  2013

ANTIPASTI

JEWISH-STYLE ARTICHOKES 8
ROMAN-STYLE EGG-DROP SOUP – roasted porcini 11
SHAVED ARTICHOKES – grilled ricotta, wild arugula, avocado 11
GARDEN LETTUCES “MISTICANZA” 9
PUNTARELLE alla ROMANA 10
GRILLED ASPARAGUS – lardo butter, prosciutto breadcrumbs, escarole 14
CHILLED BEEF TONGUE – celery leaf salsa verde, gaeta olives 9

BAR SNACKS

COPPIETTE 2.5/pc
FRIED CASTELVETRANO OLIVES 7
SMOKED WHITE BASS – pizza bianca, horseradish, dill 11
LA QUERCIA PROSCIUTTO 14

PASTA

TONNARELLI CACIO e PEPE – pecorino di fossa, long pepper, basta 14
RIGATONI alla CARBONARA – guanciale, Tully Dolci egg, pecorino, black pepper 16
BUCATINI all’AMATRICIANA – guanciale, tomato, peperoncini, pecorino 16
WHOLE WHEAT SPAGHETTI – fava beans, ricotta salata 18
LINGUINE – local anchovies, ramps, chili, breadcrumbs 19
BURRATA CUSCINI – crawfish, basil, chili, fennel pollen 22
RADIATORE “PECORA e PECORINO – lamb ragu, pecorino, mint 17
FETTUCCINE – chicken-prosciutto meatballs, pancetta, soffritto 17

CHARCOAL GRILL & SPECIALS

TODAY’S WHOLE FISH – grilled or acqua pazza AQ
BAVETTE STEAK – sunchoke affumicate, radicchio  26
PETRALE SOLE “SCUOLA VECCHIA” – Penn Cove mussels, English peas, breadcrumbs  26
SONOMA GUINEA HEN – dirty green farro, ramps 26
LAMB CHOPS SCOTTADITO – spring onions, ceci, escarole, coriander 27
VEAL OSSO BUCO – herb salad, egg and lemon 26

CONTORNI – 8 each

BORLOTTI BEANS con COTICHE
CARROTS – corriander, burnt orange
PEAS and SHOOTS – spring onion, Straus yogurt
SMOKED SUNCHOKE PUREE – peppercorn butter
BROCCOLI di CICCO – anchoby, butter