wine by the glass
Transcript
wine by the glass
h a ppy ho u r s p eci a ls Sign aturE Coc ktail s half-price pizzas & select primi $5 select wines & cocktails $2 peroni & moretti bottles Negroni Gin, Campari, Vermouth 10 Amalfi Rum, Amaro, Cointreau, Lime 8 weekdays 3 pm – 6:30 pm, sundays 3 pm – close; full menu available at 5 pm Limoncello Martini Vodka, Limoncello 10 aperol Spritz Aperol, Sparkling Wine 6 persol Tequila, Campari, Agave, Orange 10 V e r m outh volta Rye Whiskey, Vermouth, Aperol 8 Vermouths are aromatized and fortified wines that flavor many popular pre-Prohibition cocktails. In Italy, they are treated as a delicious way to awaken the palate before a meal. Try any of these on the rocks with an orange twist. Cocchi americano 5 Cocchi di Torino 5 Scarpa bianco 6 Vya Sweet 5 Cinzano 5 Punt e Mes 5 Scarpa di Torino 6 Carpano Antica 6 Mandorla Sour Rittenhouse, Amaretto, Cynar, Lemon 10 Draft Beers w ine by the glass Peroni Nastro azzurro Baladin Super FlorEale sparkling Glera Adami ‘Garbel’-Prosecco 10 Sorbara Cleto Chiarli Vecchia Modena Lambrusco 7 Baladin nora 6.8%, Spiced Beer, Italy white & rosé Pinot Grigio 2015 Gradis’Ciutta-Collio Pigato 2014 Punta Crena Ca da Rena-Riviera Ligure di Ponente Verdicchio 2014 Bucci Classico-Verdicchio dei Castelli di Jesi Garganega 2014 Suavia-Soave Classico Pinot Bianco | Chardonnay 2015 Terlan Terlaner Classico-Alto Aidge Nerello Mascalese 2014 Pietradolce-Etna Rosato Barbera 2014 Vietti Tre Vigne-Barbera d’Asti 10 Nerello Mascalese 2014 Tascante Ghaia Nera-Sicily 10 Nebbiolo 2013 Matteo Correggia-Roero 12 Sangiovese 2014 Selvapiana-Chianti Rufina 10 Montepulciano 2014 Il Feuduccio Fonte Venna-Abruzzo 10 Nebbiolo 2011 G.D. Vajra Albe-Barolo 20 Merlot | Cabernet Sauvignon 2014 Meroi Nestri-Colli Orientali 12 Aglianico 2013 Mastroberardino Redimore-Irpinia 12 10 10 10 9 12 10 Birra del borgo my antonia half pint 7 8 7.5%, Imperial Pilsner, Italy half pint 8 half pint 8 6.1%, Saison, Italy 6.2%, Sour American Stout, Texas 6 stone wussie 5.8%, German Pilsner, California 6 odell 90 shilling 5.3%, Scottish Ale, Colorado 6 ballast point Sculpin Founders Porter Sierra Nevada Pale ale 7.0%, IPA, California 8 6.5%, Porter, Michigan 5 5.6%, Pale Ale, California 4 Live oak hefeweizen Brooklyn Lager Brooklyn Sorachi Ace Dogfish 90-minute IPa 8 half pint Baladin Enkir Blue owl professor black half pint 6.2% IPA, Italy birra del borgo re ale extra Glera Ca’ Vittoria Brut Rosé-Veneto 10 Moscato 2015 Elio Perrone Sourgal-Moscato d’Asti 9 red 5.1%, Pale Lager, Italy 5 8%, Belgium Strong Pale Ale, Italy 5.3%, Wheat, Texas 5 5.2%, Lager, New York 4 7.2%, Saison, New York 6 9%, Imperial IPA, Delaware austin Beerworks Pearlsnap pils 6 5.3%, German-Pils, Texas 5 austin east cider North coast old Rasputin half pint 5.0%, Cider, Texas 5 9.0%, Russian Imperial Stout 6 2 0 % se r v ice c h arge ap p lie d to p ar t ie s of 9 or m ore 1 .1 1 .1 6 sandwic hes served with choice of arugula salad or crispy polenta focaccia* italian meats, arugula, aioli*, pickled produce 15 primi items are half price during happy hour add roasted lemon-fennel chicken to any salad for $4 p i zz a all pies are half price during happy hour prosciutto parmigiano, arugula, tomato, aioli*, mozzarella 16 taleggio & tomato ciabatta, basil 14 prosciUtto salsa verde, egg*, parmigiano, arugula 17 cherry tomato basil, mozzarella, parmigiano 16 fresh-pressed olive oil Frescobaldi, Tuscany 10 Titone, Sicily 10 Soppressata salami, fontina, honey, red chili flakes, basil 16 Chicken parmesan mozzarella, tomato sauce, red chili flakes, parmigiano 14 italian sausage tomato, chiles, oregano, pecorino, mozzarella, garlic oil 16 Meat & cheese BOARD taleggio, ubriaco, 18-month-aged prosciutto di san daniele, rustic italian bread 18 GF s eco n d i Burrata beluga lentils, whole grain mustard, herbs, red wine 16 GF kale salad butternut squash soup Half Chicken PASTA candied pecans, apple, chives 10 GF local vegetables fennel, arugula, walnuts, honey-herb goat cheese 14 GF bitter greens, radish, olives, soppressata, mozzarella, parmigiano, red onions 12 GF white beans, oregano 15 GF broccoli risotto, meyer lemon 32 GF gnocchi spinach, gorgonzola dolce, lemon 17 chitarra braised duck, black-eyed peas 17 co n to r n i Bucatini All’Amatriciana pork belly, tomatoes, red chili flakes, pecorino 17 penne rigatE bolognese penne, beef, pork, white wine, cream, parmigiano 17 Lasagna ricotta, mozzarella, italian sausage, soppressata 14 CHopped SALAD sausage & peppers scallops pumpkin seeds, pickled fresnos, parmigiano, meyer lemon 12 GF arugula-pistachio pesto 24 GF baked penne & ricotta tomatoes, roasted garlic, ricotta, parmigiano, basil 14 (add italian sausage for $4) crispy polenta parmigiano, herbs 6 rustic Potatoes parmigiano, herbs 5 arugula salad arugula, parmigiano, lemon 5 GF roasted broccoli * Co n s u mi ng raw o r und e rco o ked meats, poultr y, sea food, shel lf ish or eg gs m ay i n crea se yo u r ri s k o f fo o dbo rn e i l l n ess . R ega rdi n g t h e s a fet y o f t h ese i tem s , wr it te n in for m at ion i s ava i la b le up o n re q ue st . We wil l do our best to accommodate spec ial dieta ry n eeds bu t ca n n ot gu a ra n tee t h e a bsen ce o f t race a m o u n t s o f n u t s , wh eat , s h el l f ish , e g gs or m ilk . calabrian chile butter 7 GF GF I te m s m ad e w it h ou t g lu te n u p on re q u e st . 2 0 % se r v ice c h arge ap p lie d to p ar t ie s of 9 or m ore .