| Canerdeli of Nettles with Fonduta |
$17.00 |
Pillowy ricotta and bread dumplings of nettles and borage with a sauce of melted monatsio and fontina. |
| Gargati with Braised Lamb Sugo |
$18.00 |
Hand-extruded pasta with a hearty lamb shoulder braise balanced with peas and minted gremolata. |
| Ravioli with Ricotta, Artichoke and Bacon |
$17.00 |
Fresh sheeps milk ricotta ravioli tossed with baby artichokes, crispy tamworth bacon and shaved pecorino. |
| Pappardelle with Sugo di Coniglio |
$18.00 |
Signature slow-braise of rabbit, porcini, pancetta and sage. Tossed with egg yolk pappardelle and finished with parmigiano-reggiano. |
| Spring Garlic Minestrina |
$12.00 |
A delightful vegetable soup made with the seasons freshest: spring garlic, peas, fava beans, asparagus, and chervil. In a Parmigiano-Reggiano enriched broth with cannellini beans. |
| Bozner Asparagus |
$12.00 |
A Tyrolean speciality. Blanched white asparagus dressed with a mustard-y egg sauce, chives and tarragon. |
| Beet, Cucumber and Pumpkin Seed Salad |
$13.00 |
Roasted baby beets, crisp cucumber, toasted pumpkin seeds, wild baby arugula and Styrian pumpkin seed oil. |
| Boar and Radicchio Salad |
$14.00 |
Discovered during our travels in trieste. Thinly sliced roasted boar and shaved radicchio, dressed with olive oil, crushed sea salt, and fresh cracked black pepper. |
| Peas-n-Prosciutto Grilled Flatbread |
$14.00 |
Puree of pea and mint slathered on a grilled flatbread with crushed prosciutto and shaved pecorino. |
| Montasio Frico |
$12.00 |
An addictive friulian snack updated for spring. A lacy montasio cheese tuile filled with freshly shaved asparagus, fava beans and chive blossom |
| Cauliflower Florets |
$6.00 |
Cauliflower dipped in parmigiano-reggiano batter, fried to golden and tossed in lemon, parsley and paprika salt. |
| Olives all Ascolana |
$6.00 |
Green cerignola olives stuffed with pork, prosciutto, and pecorino. Breaded and fried. |
| Olives, Pickles, Bread |
$10.00 |
Olives marinated with citrus and herbs, house-pickled vegetables, grilled flatbread, and grissini. |
| Stuffed Cabbage Rolls |
$27.00 |
Savoy cabbage leaves filled with braised pork and veal, seasoned with bacon, paprika and marjoram. Steamed and served in a rich brodo. |
| Horseradish-Crusted Salmon |
$28.00 |
Local, wild salmon seared with a crisp golden brown crust and served over a warm shaved radish, watercress and dill salad with cren. |
| Sour Cherry Stuffed Quail |
$29.00 |
Inspired by our meals in the collio, pan-roasted quail stuffed with ginger and thyme-scented barley, fennel and dried cherries. Served over wilted escarole with a natural brandy jus. |
| Buckwheat Crespelle and Morels |
$26.00 |
A paper thin buckwheat crepe filled with a spring saute of fresh local morels, fava beans and their leaves, and warmed goats milk cheese. |
| Sauteed Fiddlehead Ferns |
$8.00 |
Simply prepared in butter with sea salt and ground black pepper. |
| Grilled Asparagus Spears |
$8.00 |
Local green asparagus, finished with extra virgin olive oil, lemon and a 36-month old parmigiano-reggiano. |
| Chocolate Pine Nut Torta |
$9.00 |
Dark, bittersweet chocolate ganache in a toasted pine nut crust. Served with house-made creme fraiche, olive oil, and sea salt. |
| Honey and Mascarpone Cake |
$9.00 |
Parsnip cake layered with honeyed mascarpone mousse, candied kumquat and walnuts with fresh tarragon for an anise-like finish. |
| Pink Peppercorn Pavlova |
$9.00 |
A modern interpretation of a classic. Floral pink peppercorn paired with first-of-the-season local strawberries, soft vanilla cream, and sweet basil syrup. |
| Vanilla Gelato |
$7.00 |
|
| Vanilla Gelato with Crushed Lavender, Olive Oil, and Sea Salt |
$8.00 |
|
| Affogato |
$5.00 |
|
| A Selection of Gelato and Sorbetto From Noci |
$7.00 |
A passion for Italy, cycling, and great food, no wonder we love these guys. Organic dairy and seasonal flavors. |
| Cured Meats |
$15.00 - $20.00 |
Includes housemade, local, regional, national, and international artisan-produced selections. |
| Cheeses |
$16.00 - $22.00 |
With house made-seeded rye crackers and a variety of palate-completing accompaniments. |
