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We happily serve our homemade artisanal focaccia and Italian bread upon request.

ANTIPASTI E SALUMI
Insalata di Rucola / arugula, mushroom, lemon vin, parmesan 9 Prosciutto / La Quercia ham, pear 12 Speck Alto Adige / Italian smoked ham, saffron potato, arugula 12

MATTONE
BOLLICINE BIANCO

OSTERIA

PASTA
Spago Pomodoro / tomato, basil, parmesan, garlic 16 Agnolotti di Oxo / braised oxtail, short rib, buttery jus 22 Tortelli di Zucca / butternut squash, amaretto brown butter, sage 19 Fettuccine di Mare / lobster, pachino tomato, seafood brodo, garlic, tarragon 23 Bucatini allAmatriciana / guanciale, calabrian chili, pecorino 19 Spaghetti alla Carbonara / pancetta, parmesan, egg 18 Lasagna Bolognese / pappardelle, mozzarella, ragu 21 Tonnarelli Cacio e Pepe / pecorino, cracked black pepper 15

Insalata Misticanza / mixed lettuces, tomato, fennel, white balsamic vin, V i l l a S a n d i , P r o s e c c o N V / V e n e t o . . . . . . . . . . . . . . . . . . . . 8 . 5 / 3 4 robiola crostini 10

R i f f , Pinot Grigio 12 / Veneto .............................. 8/32 D o g a d e l l e C l a v u l e , Vermentino / Tuscany .......... 9/36 N o z z o l e L e B r u n i c h e , Chardonnay 11 / Tuscany 10/40 T e r r e d o r a d i P a o l o , Falanghina 11 / Campania . 11/44 F e u d i d i S a n G r e g o r i o , Lacryma Christi 10 / Campania .......................................................... 12/48 J e r m a n n , Chardonnay 11 / Friuli........................ 13/52

CICHETTE
Carciofi alla Romana / poached artichoke heart, lemon 13 Suppli al Telefono / risotto balls, Bolognese, mozzarella, tomato 10 Polpo / octopus, chickpeas, radicchio, mint-lime vin 12 Capesante / scallop, fried artichoke, truffle brown-butter vin 13 Carpaccio di Tonno / line-caught tuna, olive, cured shad roe, lemon 12 Crudo di Manzo / Angus top round, capers, onion, salsa verde 12 Fritto Misto / fried shrimp, calamari, white anchovy 14 Polpette / Napolitan braised veal meatballs, tomato sauce 12

ROSSO
B a d i a A l l a C o r t i , Montepulciano 09 / Abruzzo..... 8/32 C u s u m a n o , Nero dAvola 12 / Sicily ..................... 9/36 M o n t e A n t i c o 09 / Tuscany ................................ 9/36 M a t a n e , Primitivo 12 / Puglia .......................... 9.5/38 D e m a r i e Langhe Nebbiolo 10 / Piedmont .......... 10/40 S e l l a e M o s c a , S a r d e g n a R i s . , Cannonau 08 / Sardinia ............................................................ 10/40 G a g l i a r d o , Dolcetto dAlba 11 / Piedmont ......... 11/44

FORNO A LEGNA
Parmigiana di Vitello / pan-fried veal cutlets, mozzarella, parmesan, tomato 26 Porchetta / roasted pork shoulder, wild fennel, gremolata, jus 29 Manzo / hickory-roasted Saratoga ribeye, parmesan crosta, dandelion greens, salsa aceto 28 Pollo al Mattone / roasted Springer Mountain chicken, potato 22 Pesce / grilled, wood-finished branzino, roasted fennel, capers 24

PIZZE
Margherita / mozzarella, basil, tomato 11 Speck e Rucola / smoked Alto Adige ham, tomato, arugula, pecorino 13 Ortolana / grilled vegetables, tomato, pecorino, mozzarella, parmesan 12 Funghi / roasted mushrooms, truffle, caramelized onion, fontina 12

Consuming raw or undercooked foods (meat, poultry, fish, shellfish & eggs) may increase your risk of foodborne illness. Please inform your server of any G i a c o m o M o r i , C h i a n t i 1 0 / T u s c a n y . . . . . . . . . . . . . . . . . 1 2 / 4 8 dietary restrictions so that we may provide a safe option for your enjoyment.
D o n n a O l i m p i a , Bolgheri Rosso 11 / Tuscany ..... 11/44 G u i l i a n o R o s a t i , Valpolicella Ripasso 10 / Veneto12/48 T e r r e P o g g i o C o s t e M a n c i n i , Pinot Noir 08 / Abruzzo ............................................................ 13/52 M a u r o F r a n c h i n o , Gattinara 05 / Piedmont ....... 16/62

astro j a n n i ,Street, R o s s oRoswell, di Mont alcino 1 0 / T u/ s c678.869.5178 a n y . . 1 7 / 6 8 / www.osteriamattone.com Executive Chef: Ted Lahey /M1095 Canton Georgia, 30075