dinner - North Italia

B U BBL ES & SA NG RI A
PROSECCO
9
36
dolci colline
C H A M PA G N E
14
84
moet & chandon
“ brut imperial”
RED SANGRIA
9
28
brandy, blood orange,
red wine, strawberry, lime
glass
bottle
pitcher
WHITE WINE
P I N O T G R I G I O caposaldo, veneto
G L A S S , T E R ZO , B OT T L E
7
9
28
9
12
36
8.5
11
34
10. 5
14
42
VER M ENTIN O guado al tasso, bolgheri
15
20
58
C H E N I N B L A N C habit “ jurassic park”, santa ynez valley
15
20
58
R I E S L I N G snoqualmie, columbia valley
7
9
28
S AU V I G N O N B L A N C vavasour, awatere valley, nz
9
12
36
8.5
11
34
C H A R D O N N AY sanford “flor de campo”, santa barbara county 10 . 5
14
42
C H A R D O N N AY newton “red label”, napa valley
11
15
44
C H A R D O N N AY laguna, russian river valley
13
17
52
11
15
44
P I N O T G R I G I O barone fini, valdadige
F R I U L A N O ronchi di pietro, friuli
O RVIE TO argillae, umbria
C H A R D O N N AY true myth, san luis obispo county
ROSÉ WINE
S A N G I O V E S E il poggione “ brancato”, tuscany
RED W I N E
CHIANTI SUPERIORE
santa cristina antinori, tuscany
9 12 36
CHIANTI CL ASSICO
cecchi “storia di famiglia”, tuscany
11 1 5 4 4
R O S S O D I M O N TA LC I N O
caparzo (sangiovese grosso), tuscany
14 1 9 5 6
SUPER TUSCAN
ornellaia “ le volte”, tuscany
16 21 62
N E B B I O LO L A N G H E
damilano “marghe”, piedmont
11 15 4 4
B A R O LO
reversanti, piedmont
16 21 62
PIN OT N O IR
panther creek “fox block eleven”,
willamette valley
15 20 58
PIN OT N O IR
bottega vinaia, trentino
11 15 4 4
Z I N FA N D E L
manifesto, lodi
9 12 36
BARBERA
ca’ del sarto, alba, piedmont
7 9 28
VA L P O L I C E L L A
masi “ bonacosta”, veneto
10. 5 14 4 2
N E R O D ’AV O L A
purato, sicily
7 9 28
M E R LO T
columbia winery, columbia valley
9 12 36
MALBEC
terrazas de los andes, mendoza, arg
8 . 5 11 34
CABERNET SAUVIGNON
eos “estate”, central coast
8 . 5 11 34
CABERNET SAUVIGNON
skyfall vineyards, columbia valley
10. 5 14 4 2
CABERNET SAUVIGNON
long meadow ranch, napa valley
12 .5 16.5 50
P R O P R I E TA R Y R E D B L E N D
delille cellars “ d2”, columbia valley
16.5 22 66
R
E
N
N
I
D
SM A LL PL AT E S
SEASONAL SOUP 7
ZUCCA CHIPS 7
(yum!)
GRILLED
ARTICHOKE 12
(when available)
sea salt, truffle,
grana padano cheese,
lemon aioli
C HEF ’ S BOAR D 16
(serves 2-3)
prosciutto di parma, artisan cheese,
marinated eggplant, roasted pepper,
castelvetrano olive, marcona almond
GRILLED
C A U L I F LO W E R * 1 1
fried egg, baby asparagus,
toasted breadcrumb,
pancetta cream, lemon
WILD MUSHROOM
P O L E N TA 1 0
swiss chard, red wine
B L AC K
MEDITERRANEAN
MUSSELS 13
spicy salumi, butter, garlic,
fresh herbs, grilled bread
P R O S C I U T TO
B R U S C H E T TA 1 0
crescenza cheese, grilled asparagus,
truffle, grana padano
I TA L I A N
M E AT B A L L S 1 0
marinara, pecorino,
grilled bread
CRISPY CAL AMARI 12
arugula & grilled lemon vinaigrette
PI Z Z AS
ARANCINI 9
crispy mushroom risotto
stuffed with scamorza cheese &
served with red sauce
D A I LY P I Z Z A M P
chef ’s choice
M A R G H E R I TA 1 3
mozzarella, fresh basil,
olive oil, red sauce
F U N G H I 14
roasted mushroom, cipollini onion,
smoked mozzarella
B A C O N & E G G * 14
grilled asparagus, roasted potato,
garlic confit, rosemary
THE PIG 15
spicy pepperoni, soppressata,
italian sausage
PASTA MADE FRESH IN HOUSE DAILY
S A L AD S
S I M P L E - farm greens, grape tomato, toasted pine nut, gorgonzola vinaigrette
8
S E A S O N A L V EG E TA B L E - butternut squash, brussels sprouts, cauliflower, kale, radicchio, pecorino,
farro, pistachio, date, white balsamic vinaigrette
11
H E I R LO O M B E E T - arugula, smoked bacon, roasted mushroom, goat cheese,
hazelnut, horseradish vinaigrette
11
T U S C A N K A L E - crispy pancetta, charred grape, apple, pistachio, breadcrumb, parmesan vinaigrette
10
I TA L I A N FA R M - salami, provolone, pepperoncini, olive, campari tomato, red onion, cucumber,
roasted pepper, italian dressing
P R O S C I U T TO 14
mission fig, goat cheese,
arugula
PAS TAS
WHITE TRUFFLE
GARLIC BREAD 10
house made ricotta, mozzarella,
grana padano, herbs
C A E S A R - romaine hearts, shaved radicchio, grana padano, classic crouton
gluten free crust +2.50
8
12
ADD GRILLED CHICKEN 5 OR SALMON* 9
*These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish,
or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. While we offer
gluten free items our kitchen is not gluten free.
gluten free pasta +2.50
S PA G H E T T I & M E AT B A L L S - traditional tomato sauce, basil, olive oil, pecorino cheese
16
C H I C K E N P E S TO - gigli pasta, toasted pine nut, garlic, basil, crispy caper
16
B U R R ATA TO R T E L LO N I - roasted butternut squash, mushroom, brussels leaves,
hazelnut, sage brown butter
17
B O LO G N E S E (house specialty) - traditional meat sauce, tagliatelle noodle & grana padano cheese
18
S T R OZ Z A P R E T I - chicken, roasted mushroom, spinach, toasted pine nut, parmesan cream
18
S H O R T R I B R A D I ATO R I - parmesan cream, fresh horseradish, wilted arugula, herbed breadcrumb
20
S Q U I D I N K M A FA L D I N E - white shrimp, calamari, acqua pazza, mint, fennel pollen, calabrian chili
20
MA I NS
GRILLED BRANZINO* 27
cipollini onion, fennel, broccolini, farro,
lemon & butter
RED WINE GLAZED
SHORT RIB 25
heirloom carrot, swiss chard,
creamy mascarpone polenta
DIVER
S C A L LO P S * 2 5
celery root risotto, crispy shallot,
pancetta gremolata
ROSEMARY CHICKEN 19
roasted seasonal vegetable, lemon pan sauce
FILET OF BEEF* 38
crispy potato, roasted mushroom,
cipollini onion, marsala
ROASTED SALMON * 23
butternut squash fregula, horseradish gremolata,
breadcrumb, saba
C H I C K E N PA R M E S A N 1 9
crushed tomato, aged provolone, mozzarella,
parmesan rigatoni