“Maccu” di Fave. Sicilian dried fava

Olive Marinate. A medley of mixed
Mediterranean olives in a citrus and mint
marinade. 7
“Maccu” di Fave. Sicilian dried fava beans
and fennel soup with garlic and onions.
Grated pecorino pepato and extra virgin. 7
Carpaccio di Manzo. Thin slices of raw beef
tenderloin with Reggiano, lemon and Sicilian
extra virgin. 10
Antipasto Siciliano della Casa. Giardiniera,
marinated mushrooms, eggplant caponata,
house made baked ricotta, olives and
prosciutto di Parma. 10
Formaggi e Salumi. Mountain gorgonzola,
Sicilian Ragusano, black truffle pecorino.
soppressata, porchetta and prosciutto.
Walnuts, house made quince “cotognata”
and fresh fruit. For one 9.5 / for two 18
Melanzane e Mozzarella di Bufala. Grilled
eggplant, buffalo mozzarella, basil, aged
balsamic and Sicilian extra virgin. 9.5
Crostini alla Scamorza. Toasted ciabatta
bread with smoked mozzarella, smoked
prosciutto, sautéed mushrooms and basil. 8
Calamari alla Griglia. Grilled Lauren Bay’s
Rhode Island calamari with sautéed spinach,
lemon, parsley and extra virgin. 9
Carpaccio di Tonno. Thin slices of raw yellow
fin tuna in a tangerine extra virgin and honey
vinegar dressing with fennel, oranges,
arugola and watermelon radishes. 10
Polpo alla Griglia. Grilled Spanish octopus
fingerling potato, arugola, Kalamata olives,
red bell peppers, celery, capers and scallions
in extra virgin and red wine vinegar. 11
Capesante. Pan seared Nantucket bay
scallops dusted with wild Tuscan fennel
pollen. Oven roasted beets and sea beans.
10
Sgombro Marinato. Spanish mackerel
marinated and cooked in white wine and
vinegar. Served chilled with parsley, Sicilian
Olio Verde and grilled garlic ciabatta bread.
Frisee and cherry tomatoes. 7
Insalata Mista della Casa. Romaine,
radicchio, Belgium endive, arugola,
tomatoes, watermelon radishes, and
scallions in a white balsamic dressing with
extra virgin. 7
Insalata di Arance e Finocchi. Sicilian
oranges and fennel salad with arugola, red
Tropea onions and oil cured olives in a red
wine dressing with extra virgin. 8
Insalata di Pere e Pecorino. Radicchio,
arugola and frisee with red pears in a fig
balsamic dressing. Shavings of Sicilian
pecorino pepato drizzled with honey and
walnuts. 7.5
Spaghetti ai Frutti di Mare. Spaghetti with
scallops, mussels, wild Gulf shrimp, cockles
clams and calamari in extra virgin and
garlic, tomato sauce, crushed red pepper
and parsley. 19.5
Rigatoni alla Scamorza. Rigatoni with
Prosciutto di Parma, smoked mozzarella,
peas and pistachio nuts in a cream sauce
with Reggiano and fresh cracked black
pepper.18.5
Pappardelle al Coniglio. Pappardelle
“Setaro” with locally raised rabbit. Tomato,
bell peppers, mushrooms and fennel.
Reggiano and fresh thyme. 19
Gnocchi. House made potato gnocchi in a
beef short rib ragú with grated Sicilian
pecorino pepato and thyme. 21
Pappardelle ai Funghi. Pappardelle
“Setaro” with Brussel’s sprouts, cremini,
Portobello and shiitake mushrooms. Extra
virgin, shallots, garlic, Reggiano and basil.
16
Quaglia. Two grilled semi boneless quails
marinated with fresh herbs and garlic.
Served with mushroom risotto and a
julienne of sautéed Brussel’s sprouts. 21
Grigliata di Pesce. Grilled calamari,
scallop, wild shrimp and a daily fish
selection drizzled with “salmoriglio” and
served with saffron risotto, sea asparagus
and Sicilian eggplant Caponata. 26
Cernia. Pan roasted black grouper filet in
salsa verde. Served with a fingerling potato
salad with black olives, celery, bell
peppers, capers, scallions and arugola in a
red wine dressing. Grilled asparagus. 23
Seppia. Grilled fresh Spanish cuttlefish.
Salmoriglio, potato salad and sautéed
spinach. 21
Brussel’s Sprouts. 5
Sautéed Spinach. 4
Mushroom risotto. 5
Grilled Asparagus 4
Involtino di Vitello. Pan roasted veal top
round rolls stuffed with smoked mozzarella,
speck and sage. Served with pan seared
sage and butter potato gnocchi and a
julienne of sautéed Brussel’s sprouts. 26