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OCTOBER 22, 2017

SNACKS

LOCANDA’S PIZZA BIANCA 4
COPPIETTE (Roman-style pork jerky) 2.50/pc
FRIED CASTELVETRANO OLIVES – fontina, thyme 7
RADISHES with ANCHOVY BUTTER 6
WILD HERB and MOZZARELLA SUPPLI 9
FORMAGGI – two farmstead cheese, almonds, seeded lavash 13
GRILLED PIZZA BIANCA – Bellwether ricotta, almonds, seeded lavash 13

ANTIPASTI

HEIRLOOM TOMATO SALAD – creme fraiche, marjoram, chrysanthemum 16
GARDEN LETTUCES MISTICANZA – greenheart radish, Locanda’s vinegar 12
LA QUERCIA PROSCIUTTO 14/21
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
FUSILLI INTEGRALE and CHANTERELLES – summer savory, parmigiano, pinenuts 24
SPAGHETTI- Santa Barbara sea urchin, chives 25
RADIATORE “PECORA e PECORINO”- lamb ragu, pecorino, mint 21
MARCO’S LASAGNA – bolognese, spinach, parmigiano 20

SECONDI

TODAY’S WHOLE FISH – Acqua Pazza or Grilled AQ
MONTEREY BLACK COD and CLAMS – fregola sarda, saffron, fino basil 31
EMMER RANCH CHICKEN – black eyed peas, grilled endive, salsa verse 29
BAVETTE STEAK – smoked potatoes, chicories,  green peppercorns 31

GRILL & CONTORNI

RED KURI SQUASH – brown butter, pomegranate 9
BLISTERED PEPPERS- pancetta breadcrumbs 9
SMOKED MASHED POTATOES  5
BORLOTTI BEANS with COTICHE  9