RAW/CHILLED* SALUMERIA

TUNA 22 SEAFOOD SALAD 20 PROSCI UT TO DI PARMA 24

pickled eggplant caponata, basil, olio squid, prawn, scallop, mussels, parsley, melon mostarda, cacio e pepe zeppole
verde, spicy pine nuts olives, citronette
MORTADELLA 20
SCALLOP 22 CAVIAR CAN NOLI MP stracciatella, pistachio, fettunta
grapefruit, chili, radish, crispy shallot, parmigiano cannoli, chive whipped
herbs mascarpone, royal ossetra caviar PORCHET TA FREDDA 22
parmigiano, arugula, tonnato,
fennel focaccia

SMALL PLATES
LIT TLE GEM LETTUCE 16 POLENTA 16 PT. J U DITH CALAMARI 19
bottarga, parmigiano, garlic crouton, mascarpone, porcini mushroom ragu, crispy tempura, cherry peppers, charred
creamy Italian dressing crispy prosciutto, soft egg lemon aioli, pomodoro

SH EEP’ S M I LK RICOTTA 14 CLAMS “CASINO” 16 MEATBALLS 18

wild honey, fennel pollen, pink pepperonata, nduja butter, toasted spicy pomodoro sauce, whipped ricotta,
peppercorn, focaccia breadcrumbs, lemon filone

ORA CHOPPED SALAD 16 OCTOPUS 20

salami, prosciutto-cotto, provolone, smoked potatoes, fennel, lemon,
iceberg, radicchio, ceci, pepperoncini, celery-leaf pesto
sicilian oregano vinaigrette

WOOD-FIRED PIZZA
MARGHERITA 17 PICCANTE 19 SU NDAY MORNI NG 19
san marzano tomato, mozzarella, san marzano tomato, stracciatella, meatballs, broccoli rabe pesto,
basil, extra virgin olive oil pepperoni, sausage, nduja, fresno chili provolone, hot pepper, crispy garlic

BIANCA 17 FU NGH I 18
ricotta, mozzarella, roasted garlic, roasted wild mushrooms, caramelized
parsley, sea salt onions, thyme, caciocavallo, truffle honey

PASTA
MAFALDE 28 M EZE RIGATON I 28 SQU I D I NK LU MACHE 32
cacio e pepe, parmigiano, pecorino creamy vodka sauce, calabrian chili, lobster, coral sauce, lemon,
pepato basil, parmigiano breadcrumbs, tarragon

RAVIOLETTI 31 BUCATIN I 28 GARGANELLI 30

ricotta, spinach, asparagus, morels, fava pesto trapanese, tomato, mint, sicilian short rib-oxtail ragu, bone marrow,
bean, truffle, parmigiano almonds, pecorino siciliano caramelized onion, parsley, stracciatella

LARGE PLATES
CAU LI FLOWER STEAK 32 DAY BOAT SCALLOPS 38
braised greens, lentils, golden raisins, smoked romesco sauce roasted baby fennel, blood orange, cured olives,
pistachio pesto
SWORDFISH MILAN ESE 35
piennolo tomatoes, olives, capers, lemon, basil ROASTED HALF CHICKEN SCARPARI ELLO 33
chicken sausage, potatoes, long hots, onion, rosemary
WHOLE ROASTED ORATA 36
salmoriglio sauce, ramps, chicories

BUTCHER CUTS AND CHOPS

1 0 oz . PORCIN I RUBBED FILET 55 1 4 oz. DRY AGED NY STRIP 65 16 oz . DRY AGED RI BEYE 70
black pepper balsamic jam Chef Tom’s signature sauce bourbon steak sauce

TODAY ’ S SPECIAL CUTS MP

limited availability

SIDE DISHES
CRISPY POTATOES hot peppers, cooper sharp, parsley 11
ARTICHOKE GRATIN broccoli rabe, parmigiano 1 2
ROASTED ASPARAGUS pancetta, olive oil 1 2
SAUTEED SPINACH with crispy garlic 9
WO OD -FIRED M USH ROOMS balsamic, truffle, scamorza 12
CHICKPEA FRIES parmigiano, calabrian chili oil 1 0

TOM SILVESTRI Co-Founder, Executive Chef * Consuming raw or undercooked meats, poultry, eggs or seafood
Dinner | May 2024 MICHAEL COLLETTI Chef de Cuisine may increase your risk of foodborne illness.