| Insalata di Ciccoria e Coniglio |
$13.00 |
Local chicory salad with marinated rabbit, parmigiano-reggiano and balsamico. |
| Insalata di Carciofi E Prosciutto |
$13.00 |
Baby artichoke, prosciutto di parma, and arugula salad |
| Sformatino di Porri con Peperonata |
$14.00 |
Leek flan with peperonata and marinated albacore. |
| Salumi Misti |
$12.00 - $18.00 |
Salumi from olympic provisions and framani with roasted cherry mostarda |
| Antipasto Misto Della Casa |
$26.00 |
A taste of all our house antipasti |
| Capunet di Coniglio |
$13.00 |
Capunet: traditional chard rolls stuffed with braised rabbit; with chanterelles and cherry tomatoes |
| Trippa Alla Piemontese |
$15.00 |
Tripe with green farro, cherry tomatoes and bone marrow. |
| Tagliata di Manzo con Maionese di Bagnet Vert |
$32.00 |
Tagliata of local beef with bagnet vert maionese, nasturtiums, and baby turnips |
| Stracotto di Anatra con Prugne |
$28.00 |
Braised duck leg with empeltre olives, plums and prunes |
| Salmone con Uva Spina |
$35.00 |
Quileute spring salmon with gooseberries, dill and purslane. |
| Tajarin Al Ragu O Burro e Salvia |
$12.00 - $22.00 |
Fine hand cut egg pasta with ragu or butter and sage |
| Caramelle di Capretto |
$13.00 - $24.00 |
Candy wrapper shaped pasta filled with braised young goat; with marjoram butter. |
| Cavatelli di Zucchini |
$13.00 - $23.00 |
Cavatelli with zucchini, basil and ricotta. |
| Broccoli al Forno |
$10.00 |
Roasted broccoli with bagna caoda. |
| Carrote al Forno |
$10.00 |
Roasted young carrots with sage and acetorium vinegar. |
| Stracotto di Verdi alla Mamma |
$10.00 |
Paulines recipe for braised greens with house-cured lardo and chili vinegar. |
