Polpette di Vitello in Brodo. Veal meatballs in a house made chicken

Polpette di Vitello in Brodo. Veal meatballs
in a house made chicken broth with pastina,
spinach and Reggiano. 6.5
Melanzane Grigliate e Mozzarella di Bufala.
Grilled eggplant and Italian buffalo
mozzarella, Sicilian extra virgin, aged
balsamic and basil. 9
Carpaccio di Manzo con Arugola e
Parmiggiano*. Thin slices of raw filet mignon,
arugula, Parmiggiano Reggiano, lemon and
Sicilian “Frantoia”extra virgin. 10
Quaglia alla Griglia. Grilled half semi
boneless quail marinated with rosemary and
garlic. Served with grilled polenta and
mixed greens in fig balsamic dressing. 7
Antipasto Siciliano della Casa. Eggplant
caponata, house made baked ricotta,
giardiniera, roasted red peppers, caper
berries and prosciutto di Parma. 10
Crostini di Ricotta e Fave. Grilled ciabatta
bread with house made cow’s milk ricotta,
sautéed fresh fava beans with onions and
garlic, pea shoots, chives and Olio Verde.
7.5
Vitello Tonnato. Thin slices of poached veal
top round served with a canned tuna and
capers sauce made with farm fresh eggs,
capers and anchovies. 10
Formaggi e Salumi. Mountain gorgonzola,
Sicilian Caciocavallo Ragusano, Quadrello
di Bufala. Spicy Italian sausage, imported
Porchetta and prosciutto di Parma. Walnuts
and fresh fruit. For one 9.5 / for two 18
Capesante al Polline di Finocchio. Pan
seared sea scallops dusted with wild Tuscan
fennel pollen. Oven roasted beets and sea
asparagus. 9.5
Calamari alla Griglia Grilled fresh Lauren
Bay’s calamari with sautéed spinach,
lemon, parsley and extra virgin. 9
Cannolicchi. Sautéed Cape Cod razor
clams in white wine, garlic, leeks, parsley
and red chili pepper. 9
Acciughe. Pan fried fresh Spanish
anchovies, citrus sea salt, lemon and
greens. 9
Carpaccio di Tonno. Thin slices of raw yellow
fin tuna in a lemon, honey vinegar, orange
oil and scallion dressing with fennel, blood
orange and mixed micro greens. 10
Cozze al Vapore. Steamed Prince Edward
Island mussels in white wine, garlic and
parsley. 9
Gamberi in Padella. Wild caught Gulf shrimp
sautéed in olive oil and garlic, white wine,
tomatoes and fresh parsley. 9.5
Insalata Mista della Casa. Local hydroponic
bib lettuce, romaine, radicchio, arugola
and frisee. Green onions, local Campari
tomatoes and watermelon radishes in a
balsamic and extra virgin dressing. 6.5
Insalata di Arance e Finocchi. Fennel,
oranges, arugola and red onions. Red wine
vinegar and Sicilian extra virgin “Frantoia”.
7.5