our story appetizers blue oven bakery bread basket 3 tonno e fagioli

APPETIZERS
PIZZA
BLUE OVEN BAKERY BREAD BASKET
3
Artisan baked bread, California extra virgin olive oil
TONNO E FAGIOLI
14
Rare yellowfin tuna, cannellini beans, Tuscan vinaigrette, fennel pollen
ANTIPASTO ITALIANO
Preserved vegetables under oil, salumi and formaggi with crostini
L E ST ORICH E | HIST ORIC A L FAVORITES
15 / FOR 2
25 / FOR 4
FRITTO MISTO “VERSIONE INVERNALE”
BRAISED HONEYCOMB TRIPE
8
Florentine-style: braised in red wine & crushed tomato with Parmigiano Reggiano
8
7
8
9
Polenta e funghi - mushroom ragout, fried polenta
Tuscan chicken liver pate
Goat cheese & chestnut honey
Calabrian chiles, prosciutto crudo, arugula, Parmigiano Reggiano
FORNO HANDCRAFTED CHERRY PEPPERS
Stuffed with tuna confit, capers and anchovy; preserved under oil
2.5 / PER
CACCIUCCO DI “VIAREGGIO”
18
Coastal Tuscan seafood zuppa - octopus and his ‘friends’...
ENTREE
26
ROASTED ATLANTIC COD
Lentils, smoked pancetta, roasted red peppers, fresh pressed extra virgin olive oil
BRAISED BEEF SHORT RIB
Parsnip-Parmigiano puree and roasted root vegetable
13
HEIRLOOM TOMATO SALAD
Avocado & onion, Tuscan vinaigrette on Blue Oven crostini
LOCALLY-RAISED “BONE-IN” PORK CHOP MILANESE
*RACK OF LAMB
Borlotti beans, rapini pesto and natural jus
12
Sweet onion custard, Parmigiano Reggiano, 15-year old balsamic
11
LOCAL BEET SALAD
Greek yogurt, cucumber, citronette, chives
PAPPA AL POMODORO
Crushed San Marzano tomatoes, basil, extra virgin olive oil, smashed bread
12
17
Traditional beef and veal meat sauce
18
Red wine-braised wild boar ragout
17
SALSICCIA E CIPOLLA
17
Italian sausage, caramelized onion, mozzarella
7
CAULIFLOWER GRATIN
7
WILD MUSHROOM & MASCARPONE RISOTTO
9
BRAISED LENTILS
5
ROMAN STYLE ARTICHOKES
8
Prosciutto crudo, garlic, Italian parsley
LE BIANCHE | WHITE (OLIVE OIL BASE)
VEGETARIANA
18
FRIARIELLI E SALSICCIA
17
VONGOLE
17
PROSCIUTTO COTTO E MAIS
17
ELENA
18
Roasted peppers, portabello mushrooms, parsley, mozzarella di bufala
Rapini, Italian sausage, mozzarella, sliced garlic, red pepper flake, extra virgin olive oil
Fresh Boston Bay clams, mozzarella , tomato, Italian parsley
OU R
ST ORY
Italian ham, fresh corn, sliced garlic, mozzarella
have sourced the highest quality local and imported Italian ingredients we could find. Historically
significant items to my Italian heritage are marked with a
. These items I grew up eating and
Black truffle, Gorgonzola, mozzarella, baby arugula
each hold a special memory for me. Forno is Italian for oven. Our custom wood-burning oven is
NEBBIOLO, VILLADORIA 2013 PIEMONTE, IT
WHOLE WHEAT PAPPARDELLE CINGHIALE
QUATTRO STAGIONI | THE FOUR SEASONS OF ITALY
“This is as close as it gets without taking a plane. Our handcrafted menu is rustic and comforting. We
MALBEC, LA POSTA PAULUCCI 2014 UGARTECHE, AR
TAGLIATELLE BOLOGNESE
17
Tomato sauce, prosciutto cotto, mushrooms, black olives, artichokes, mozzarella
TRUFFLED CREAM CORN
16
Tomato, garlic, chili flakes
PARMIGIANA
29
6
VERMENTINO, SELLA & MOSCA ‘LA CALA’ 2015 SARDEGNA, IT
SPAGHETTINI ARRABBIATA
17
Tomato sauce, fried eggplant, prosciutto cotto, basil, Parmigiano Reggiano
PATATE AL FORNO
Pancetta, soffritto, fresh-pressed extra virgin olive oil
P R I M I P I AT T I
PROSCIUTTO E FUNGHI
24
S I D E S F O R T H E TA B L E
Potato puree, Parmigiano Reggiano
ORGANIC BABY KALE SALAD
17
Tomato sauce, prosciutto cotto, button mushroom, mozzarella fior di latte
NEBBIOLO, VILLADORIA 2013 PIEMONTE, IT
7
Black kale, borlotti beans, Parmigiano Reggiano, crostini
CALABRESE
Tomato sauce, spicy salame, mozzarella fior di latte
29
SUPER TUSCAN, ‘AL PASSO’ TOLAINI TOSCANA, IT
TUSCAN MINESTRONE
17
CHARDONNAY, LAGUNA 2014 RUSSIAN RIVER VALLEY, CA
PINOT NERO, BOT TEGA VINAIA 2014 ALTO ADIGE, IT
8
NAPOLI
LE CLASSICHE | CLASSICS
NERO D’AVOLA, PALAZZI 2014 SICILIA, IT
Breaded chop with capers, white wine and roasted cauliflower
Parmigiano Reggiano, crostini
14
30
GRILLED SWORDFISH
Z U P P E E I N S A L AT E
FRESH ARTICHOKE SOUP
MARGHERITA
Tomato sauce, Sicilian capers, anchovy, oregano, mozzarella fior di latte
Fregola sarda, tomato, Taggiasche olives, Sicilian capers
BRUSCHETTA
11
Tomato sauce, mozzarella fior di latte, basil
13
Fried cauliflower, portobello mushrooms, artichokes
MARINARA
Tomato sauce, basil, shaved garlic, oregano, chili oil
the centerpiece of our kitchen and provides inspiration for many of the items on the menu. Our
Neapolitan style pizzas cook at over 900 degrees with a thin crust and natural char in only 90 seconds!
CHIANTI CLASSICO, MONTE BERNARDI “FIASCO” 2014 TOSCANA, IT
Buon Appetito!” - Cristian
17
GNOCCHI
Leek-Parmigiano fondue and speck
PINOT GRIGIO, STELLA 2015 UMBRIA, IT
19
TORTELLONI GORGONZOLA
Veal-Parmigiano glace, mushrooms & fresh thyme
NEBBIOLO, VILLADORIA 2013 PIEMONTE, IT
MIK E M U E L L E R
R O C H E L L E W EIDN E R
CRISTIA N & A M A N DA PIET OSO
C H E F DI C UCIN A
DIR ET T OR E
PR OPRIETA RI
*CONSUMING R AW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS, M AY INCREASE
YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
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