BENVENUTO

La Cena
DINNER

I D A M A R I O C A E S A R 12
SALAD

N Cetara anchovies, Parmigiano

CURED MEATS
S
D A M A R I O C A P R E S E 19
A Mozzarella di bufala from Campania, S A LU M E R I A
L heirloom tomatoes, pesto
A Artistically preserved using classical methods,
our robust salumis are flavored with a delicate
T TO N N O , FA G I O L I E C I P O L L A 2 1
spice mix of sea salt, black pepper and juniper
E House preserved tuna, cannellini beans,
berries and allowed to cure over 18-24 months.
tomatoes, red onion, fine herbs
We fly our Culatello, the “Champagne of Salumi,”
directly from Italy’s Parma region.
C A V O L O E F I N O C C H I O 14
Kale, fennel, ricotta salata, breadcrumbs,
PROSCIUTTO DI
pinot noir vinaigrette
S A N D A N I E L E 16
L A T T U G A E A C C I U G H E 13 C U L A T E L L O 20
Butter Lettuce, Cetara anchovies,
fine herbs vinaigrette

A FOCACCIA DI RECCO 19 COZZE E VONGOLE

APPETIZERS

N Crescenza cheese, EVOO AL TEGAME 21

T Sauteed mussels & clams,
GNOCCO FRITTO San Marzano pomodoro,
I E C U L AT E L LO pancetta, Calabrian chilies
P SERVES 2 | 29
A Savory puffs, wine cured salumi M I D O L L O A L F O R N O 17
S from Emilia Romagna and Roasted bone marrow, sourdough bread,
T Parmigiana, Vincotto red onions, parsley
0

P Authentic Neapolitan pizza, prepared in the proper artisan tradition in our

NEAPOLITAN PIZZA

I firewood-burning oven with DOP San Marzano tomato, Campania buffalo

mozzarella and carefully sourced Italian ingredients.
Z
Z
A M A R G H E R I T A 16 PROSCUITTO
Tomato, mozzarella, basil S A N D A N I E L E 19
Wild arugula, tomato, mozzarella
FUNGHI E
U O V O 18 PA N C E T TA E
Wild mushrooms, egg, fontina, S A L A M E 18
ricotta, Parmigiano Reggiano Tomato, mozzarella, Calabrian chilies

I L C I BO È V I TA . L A V I TA È BE L L A .
 P All of our pastas are made daily or imported from the finest pasta artisans in Italy—with love and
PASTA

R the traditional attention to detail. Savor them in individual portions or family-style servings.
I
M P A C C H E R I A L L ’ A M A T R I C I A N A 21 S PA G H E T T I C H I TA R R A
I Guanciale, pecorino, pomodoro, pancetta A L T O N N O E B O T T A R G A 26
House preserved tuna, San Marzano tomato,
FETTUCCINE ALLA FIAMMA Bottarga, Sicilian oregano
C O N T A R T U F O 28
Black truffles, Parmigiano Reggiano, vodka sauce PA P PA R D E L L E R A G U ’
D I C I N G H I A L E 26
LINGUINE ALLE VONGOLE Barbera braised wild boar shoulder,
E C O L A T U R A 23 Parmigiano Reggiano, ricotta salata
Manila clams, white wine, Anchovy drippings
A G N O L O T T I D I V I T E L L O 26
B U C A T I N I A L L A C A R B O N A R A 20 Filled with veal ossobuco,
Guanciale, pecorino, egg, pancetta bone marrow-sage-shallot butter

D
FROM WOOD FIRED GRILL

Slowly spun over smoking cherry, mesquite and oak chips in our custom-made grill.
A
L
L B R A N Z I N O A L C A R T O C C I O 39 C O S TO L E T TA D I
E Mediterranean Sea Bass cooked in a parchment VITELLO ALLA
paper “Cartoccio”, white wine, tomato, olives, M I L A N E S E 16OZ | 45
herbs, garlic, celery Pan fried, breaded veal chop, sage, garlic
B
R P O L L O A L M A T T O N E 32
A Grain mustard marinated
C Mary’s organic half chicken, salsa verde
I

MEAT FOR THE TABLE CA R N I PE R I L TAVOL O

Our meats are gioie C O S T O L E T T A D I M A I A L E 32OZ | 65

della tavola or Berkshire pork chop, mostarda
“the joys of the table.”
We serve only the finest C A R R É D I A G N E L L O A L L A G R I G L I A 24OZ | 89
cuts—28 days wet-aged, Grilled whole rack of lamb, salsa Pomodoro fresco
plus 30 days dry-aged
U.S.D.A. Prime Creekstone B I S T E C C A F I O R E N T I N A 46OZ | 199
Farms and Linz Heritage Dry-aged black angus porterhouse
100% All Natural Black
Angus Beef.
C O S T A T A D I M A N Z O 36OZ | 100
Dry-aged black angus bone-in ribeye

C PA S T I N A C A E G R E M O L ATA PATAT E A R R O S TO
SIDES FROM
JOSPER OVEN

O DI NOCCIOLE Rosemary-garlic potatoes, Parmigiano

N Parsnips with hazelnut gremolata
T BROCCOLO ROMANESCO
F U N G H I S E LVAT I C I E U O VA Romanesco broccoli, anchovies,
O Wild mushrooms, egg, aged balsamic lemon, garlic, parsley
R
N C AV O L F I O R E P I C A N T E V E RZ A A R RO S T I TA
I Spicy cauliflower, breadcrumbs, chilies, Savoy cabbage, red onions, Calabrian chilies,
12 red wine vinaigrette red wine vinegar , micro celery

The Department of Health advises that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions