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January 24th, 2015

Bar Snacks

COPPIETTE – Roman-style pork jerky  2.50/pc
FRIED CASTELVETRANO OLIVES 7
BIANCA BURRATA – grilled pizza bianca, crushed herbs 7
RADISHES and ANCHOVY BUTTER 5
OXTAIL SUPPLI 4
JEWISH-STYLE ARTICHOKE 8/ea

ANTIPASTI

STRACCIATELLA – chanterelle mushrooms, mint  9
LA QUERCIA PROSCIUTTO 16
FRIED SWEETBREADS and ARTICHOKES 16
GARDEN LETTUCES “MISTICANZA” 10
PUNTARELLE alla ROMANA – salt-packed anchovy, lemon, Parmigiano  12
SONOMA LAMB CARPACCIO – Sausaslito cress, salt-packed capers, Parmigiano 14

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
MEZZE MANICHE – dungeness crab, tomato, fennel, uni butter 25
GUINEA HEN  – PANCETTA CASONCELLI – sage, rosemary, burro fusso 19
ORECCHIETTE – cotiche sausage, broccoli raab, capers, Parmigiano 17
RADIATORE “PECORA e PECORINO” – lamb ragu, pecorino, mint 19

GRILL & SPECIALS

TODAY’S WHOLE FISH – Grilled or Acqua Pazza AQ
CALIFORNIA SWORDFISH – cannellini beans, celery leaf salsa verde, olivata  29
PANCETTA-WRAPPED GUINEA HEN – Anson Mills white polenta, grilled turnips 26
STINCO di AGNELLO – lamb shank, escarole, coriander 28
BERKSHIRE PORK ARISTA – chicories, lardo bread, fennel agrodolce 25
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