Ap p e t i z e rs

Bacon Wrapped Cabrales Stuffed Dates 8.5 Baby Arugula, Shave Parmigianno Reggiano, Lemon Fennel Dressing 6 Seasonal Antipasti 7 Bruschetta of the Day 6 Roasted Blue Hubbard Squash and Parsnip Soup, Maple Creme Fraiche, Toasted Pumpkin Seeds 8 Bloomsdale Spinach, Roasted Seckle Pear, Aged Gouda, Rosemary Toasted Walnuts, Banyuls Vinaigrette 9 Grilled Haloumi Cheese, Slow Roasted Tomato, Red Onion, Kalamata Olive and Sun Dried Tomato, Roasted Garlic Red Wine Vinaigrette 10 Butternut Squash, Wild Mushroom and Sage Arancini, Raclette Cream Sauce 9 Truffled Duck Liver Mousse, Celery Root Remoulade, Toasted Hazelnuts, Brioche Crouton 11 Fried Oysters, Pumpkin Cider Polenta, Pickled Granny Smith Apples 12

3 Course prix Fixe meNu

Weekdays 5:30pm-6:30pm $30

Choice of bruschetta, arugula salad or antipasti. Choice of gnocchi, branzino or beef bourginon and any gelato sundae.

CHeese
Mahon 7 Spanish semi-hard, 12 month aged Cows Milk Murcia Al Vino 8 Semi Soft, Goats Milk, Soaked in Red Wine Parmigiano Reggiano 8 Hard, Aged Cows Milk Cheese Piave 7 Italian semi-hard, 12 month aged Cows Milk Gorgonzola 7 Soft, Cows Milk, Young Blue Cheese Manchego 8 Firm, Raw Sheeps Milk, Aged 12 months Aged Gouda 9 Semi Hard, Cows Milk Cheese, Aged 18 months Iberico 8 Hard cheese made of cow, goat and sheeps milk aged 6 months

sAlumer i A
Prosciutto de Parma 9 Salt-cured, aged ham from the Parma Region of Italy. A hint of nutty flavor from the ParmigianoReggiano used in the pigs diet. Prosciutto San Danielle 9 Salt-cured, aged ham from the San Danielle Region of Italy. Darker color and sweeter in flavor than its rival from Parma. Jamon Serrano 9 Spanish cured ham that is firmer and has less fat than its Italian counterparts. Prosciutto Cotto 8 Cooked ham that is delicately flavored, brined for several days and then cooked in steam ovens until juicy and tender. Soppresatta 6 A coarsely ground, dry-cured sausage made with lean pork meat, pork fat and delicious spices. Finocchiono Salume 8 A Tuscan-style salume seasoned with fennel that is full of flavor and pairs well with milder foods. Spanish Chorizo 8 Cured and smoked pork sausage powerfully flavored with salt and paprika. Cacciatorini 8 Spicy dried salume flavored with black pepper, wine and other spices. Saucisson Sec 8 Dry cured peppery garlic French sausage Bresaola 10 Air-dried, salted beef traditionally from Lombardy. Deep red color, with a gratifyingly gamy flavor. Often served paper thin, drizzled with olive oil, lemon juice and finely ground black pepper Speck 8 Dry-cured, smoked ham with a garnet color and smoky flavor with hints of juniper. Portuguese Linguica 8 Cured and smoked pork sausage flavored with garlic and paprika. Pancetta 7 Spiced pork belly (bacon), cured and smoked. Chefs Pairing of Four Selections from our Salumeria and Cheese Menu

side d isH es
Yukon Gold Pommes Puree, Celery Root Creamed Spinach, Bacon Braised Mustard Greens, Escarole & White Beans, Roasted Fingerling Potatoes (6)

Selezione del Salumiere 24

eNtrees
Housemade Ricotta Gnocchi, Braised Escarole, White Beans and Garlic Confit 18 Whole Grilled Branzino stuffed with Lemon Fennel and Rosemary, Roasted Fingerling Potatoes 27 Seared Venison Loin, Pumpkin Spaetzle, Brussel Sprouts, Pomegranite Bordelaise 34 Boeuf Bourginon, Red Wine Braised Beef Brisket, Yukon Gold Pommes Puree, Pearl Onion, Baby Carrot, Mushrooms 26 Duck Confit and Sweet Potato Strudel, Bacon Braised Mustard Greens, Roasted Garlic and Sage Whipped Goat Cheese 28 Veal Milanese - Bone in Breaded Veal Chop, Sauteed Baby Beets, Watercress and Spiced Walnuts, Horseradish Dijon Dressing 29 Filet Mignon - 8oz. All Natural Beef Tenderloin, Celery Root Creamed Spinach, Sherry Gastrique, Crispy Shallots 32 Spaghetti Squash and Meatballs - Cider Roasted Spaghetti Squash, Lentil and Eggplant Meatball, Gingered Cranberry Compote 23 Paella Negra - Squid Ink Paella, Calamari, Spanish Chorizo, Seared Monkfish, Romesco Sauce 34

No substitutions Entree share plate $8 Entree minimum on terrace

Executive Chef: Michael Fiorianti

A 22% gratuity will be added to parties of 6 or more Please let your server know of any allergies prior to ordering