-

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