Lunch Menu
	Seasonal Appetizers
	Cheese & Desert Menu

Our menu consists of an extensive list of seasonal appetizers accompanied
by a menu of pastas and entrées which changes daily according to market.
See sample below.

SOUP

Zuppa di Castagne e Cichercchie 9
Umbrian Wild Chickpeas, Chestnuts and Onion in a Parmesan Broth with House-Cured Lardo Bruschetta

SPECIAL APPETIZER

Insalata di Borlotti e Rughetta 13
Fresh Cranberry Beans, French Arugula and Meyer Lemons Salad with Shaved Parmesan

PASTA

Spaghetti alla Bottarga di Tonno 20
Artisanal Pasta with Garlic, Chili and Shaved Cured Tuna Roe

Pansotti di Caprino e Pignoli 19
House-made Pasta stuffed with Goat Cheese, Spinach and Pine Nuts with Brown Butter and Sage

Pappardelle ai Funghi 21
House-Made Pasta with Porcini and Black Trumpet Mushrooms, Parsley and Parmesan

Risotto di Salsiccia e Rapini 19
Principato di Lucedio Vialone Nano Rice with House-made Pork Sausage, Broccoli Rabe, Lemon and Parmesan

FISH

Dentice 29
Pan-Seared Tobago Wild Snapper, Candy Beet, Arugula
and Horseradish Salad with Salmoriglio

MEAT

Agnello 32
Dijon-Crusted Meiller Farm Lamb Chop & Leg
with Puntarelle and Lemon Salad

Porchetta alla Romana 29
Slow-Roasted Flying Pigs Farm Heritage Pig
with White Polenta and Sauteed Tuscan Black Kale

Bistecca alla Griglia 47
Grilled Stone Broke Farm Grass-Fed Ribeye Steak with Roasted Garlic and Wild Arugula Salad

CHEF:
Ignacio Mattos