RESERVE ON OPENTABLE

Restaurant Week Menu

:

$34.18 Dinner

STARTER
CRAB & POTATO SALAD – fingerlings, black garlic and eggplant puree, crispy shallots
BURRATA – corn custard, heirloom tomatoes, balsamic reduction, basil oil
BROCCOLI & TOMATO SALAD – kalamata olives, heirloom cucumbers, garlic croutons, lemon vinaigrette, feta
SHISHITO PEPPERS – lemon emulsion, endive, preserved lemon, fiore sardo pecorino
ARUGULA SALAD – roasted fingerling potato, sicilian olives, pecorino, pistachio vinaigrette
STUFFED MUSHROOMS – fennel sausage, marinara, mozzarella, garlic
ROSEMARY GNOCCHI – summer squash, confit cherry tomatoes, basil custard, fiore sardo pecorino
GARGANELLI – rabbit sausage, melted leeks, broccoli rabe, chanterelle mushrooms, sage

MAIN DISH
BONE-OUT PORK CHOP – chickpea and olive oil mash, salsa verde, balsamic braised escarole, pork jus
SHRIMP FRA DIAVOLO – orecchiette, jalapeno, calabrian chili, parsley, tomato, banana peppers
SEAFOOD PUTTANESCA – bay scallops, confit tuna, anchovy, tomato, capers, kalamata olives, chitarra
FARM CHICKEN – creamy polenta, radicchio, sweet onion, asparagus

DESSERT
MANGO PANNA COTTA – blueberry-lime brood, zaletti cookie, fresh berries
TORTA RIGO JANCSI – marscarpone mousee, chocolate cake, coffee caramel, coco-cherry gelato, spice cookie
RICOTTA CHEESECAKE – peach preserves, raspberry coulis, vanilla cream