PLEASE NOTE THAT MENU IS SUBJECT TO CHANGE

POR LA FAMIGLIA

  • Fonduta Quattro Formaggi – Artichoke, charred tomato, spinach, oil cured olive $14
  • Prosciutto- fig and shallot jam, ricotta and crostini  $13
  • Classico Pizza, mozzarella, red sauce, and pepperoni $15

PRIMOS

  • Escargot, Garlic Focaccia crostini, Helix snail, mushroom gravy, parsley lemon gremolata  $15
  • Burrata Caprese, Almond-Basil pesto, sliced roma tomatoes and sour orange marmalade $ 13
  • Frito Misto- flash-fried calamari and fish with artichokes and lemon, charred tomato-lemon aioli $14
  • Cucina Meatballs – wood-roasted (beef, veal, pork), tomato gravy, parmesan and fresh ricotta $14

PRIMI

  • Fettuccine pomodoro, plum tomatoes, confit garlic, fresh basil, parmigiana $19

  • Cacio e Pepe, Sage- chicken meatballs, black pepper fettuccine with wilted spinach and parmesan topped with toasted pistachios   $26

  • Cannelloni– Maine Lobster, wild mushrooms, cracked tomatoes and smoked gouda 

    with lobster cream baked in our wood-burning oven $27

  • Lasagna Bolognese– pork and beef, tomato, bechamel, ricotta and mozzarella $24

  • Wild Mushroom Ravioli- Porcini cream sauce, rosemary, and asparagus   $23

  • Seafood Scampi- sauteed wild shrimp and bay scallops in garlic butter with charred tomatoes, and castelvetrano olives Linguine $28

  • Hot Smoked Salmon Carbonara- Capers, Peas, house-smoked bacon cream sauce, spinach fettuccine    $24

PIZZA

(BLISTERED FROM OUR FIRE WOOD OVEN)

  • Classico -mozzarella and red sauce $14
  • Margherita – Roma tomatoes, mozzarella and basil $15
  • Funghi – mushrooms, fontina, mozzarella, garlic $16
  • Rustica – artichoke, prosciutto and fontina $16

INSALATA

  • Delle Casa– Arugula, garden tomatoes, parmigiano, lemon, garlic oil, and balsamic $7
  • Cucina Wedge- Bibb lettuce, triple smoked bacon, marinated tomatoes, red wine gorgonzola dressing $12
  • Classic Romaine– garlic dressing, caper ricotta spread, crostini and shaved Parmigiano $12

SECONDI

  • Pesce del Giorno- Confit fingerling potatoes and seasonal vegetables, basil & toasted almond pesto $MKT

  • Eggplant Napoleon– stacked with rosemary, sage and ricotta, wood oven-roasted with red sauce, mozzarella, fontina, and tomato-arugula  salad $22

  • Chicken Parmigiana– traditional, fried, with mozzarella, fontina and tomato sauce with fettuccine  $24

  • Veal Parmigiana– traditional, fried,bone-in, parmesan, mozzarella, and tomato sauce with Ciliengine, basil and cherry tomato Arugula salad $26

  • Taglio Macellaio del giorno (Butcher’s Cut) Chef’s meat selection, with Roasted Red Potatoes, Seasonal Vegetables and Mushroom jus  $MKT

CONTORI $5

Seasonal Veg   |  Fettuccine & Red Sauce

  Glossary of Food Terms

Burrata | A stretched layer of fresh mozzarella filled with cream and Stracciatella(mozzarella) curds

Cannelloni | Cylindrical tubes of fresh or dried egg pasta, stuffed and baked. A dish of cannelloni can also be made with crespelle (crepes)

Conchiglie/conchiglioni/conchiglioni | Shell shapes in varying sizes

Caponata |  a salad or accompaniment generally cooked and containing eggplant, tomato and onion

CBA |  The Original “best certification” for Certified Black Angus Beef. Which uses hide color and DNA testing. Not to be confused with the now common CAB, Certified Angus Beef.

Castelvetrano | a very mild buttery and vibrant tasting green olive, from the Trapani Coast of Sicily, Italy

Compote | whole fruits or such cooked in sugar and water till firm and jelly-like

Fontina | a semi hard Italian cow’s milk cheese

Fonduta | a warm many cheese dip or heavy sauce

Gorgonzola |  A strong, soft blue veined Italian cheese generally made from cow’s milk

Gnocchi | Small dumplings, made with egg, water and flour, or with boiled potatoes and flour

Israeli couscous | a small semolina pasta, also known as toasted or barley couscous`

Lasagne/lagane/laganelle | Fresh pasta cut into wide strips, also dried (resonate, with curly edges). This was the laganon of the Greeks, the laganum of the Romans

Linguine/linguinette/linguettine | Long flattened, spaghetti-like dried pasta, ‘little tongues’. Particularly suited to fish pasta sauces

Marcona |  considered the “Queen “ of almonds, generally softer, sweeter, rounder than California Almonds

Pappardelle | Long wide ribbons of egg pasta, fresh or dried, from 2cm wide. From Tuscany

Pancetta  | Italian salted and rolled bacon, may be seasoned with juniper and black pepper

Panéed  | quickly pan fry breaded meats in hot oil or butter. The favorite meats being thin pieces of veal or chicken which are dusted in flour, breadcrumbs or a mixture of both.

Pesto | a fine ground herb, generally incorporating Genovese (sweet) basil, olive oil, nuts and cheese(we eliminate do to allergy request)

Prosciutto |  Salted and Air dried hind leg of a pig; Prosciutto de Parma is specifically made from Italian white pig, which is fed the whey from Parmesan production, salted and air dried at least 24 months

PEI Mussels |  Prince Edward Island Sound off Nova Scotia farm Raised rope cultured black mussel

Rapini | a bitter baby Italian turnip green with buds, grown and used expansively across Italy, perfect accompaniment to cream and tomato sauce dishes

Sapelo Island Clam |  a small barrier island, state protected off the coast of McIntosh Island , Ga. 

Stracci |  the name means literally rags, pasta torn into irregular pieces, according to the customs of where the pasta is made, mostly northern Italy,

White Anchovy | Preserved in white vinegar and olive oil. Far from the typically brown, mushy, overly salted little fish. Generally eaten as an appetizer in the Mediterranean 

 

Executive Chef/Proprietor Danny Mellman