Food

*menu is subject to change according to availability*

Stuzzichini

Italian small bar snacks 

Arancini $6
Traditional fried risotto balls stuffed with fontina

Funghi in Salamoia $5
Marinated button mushrooms

Ravanelli e Peperoni Fritti $7
Olive oil poached radishes, fried lunch box peppers, fresh sumac, bottarga

Ostriche* $6
Oysters escabeche with rhubarb verjus

Panino di Riccio di Mare* $9
Sea urchin and tongue panino with pickled mustard seeds

Bruschetta di Cuore $7
Beef heart pastrami crostini with harissa

Salumi

$10 each
Sampler of 5 salumi – $35
Mortadella
Coppa
Lingua
Prosciutto di Parma
La Quercia Prosciutto
Beef Heart Pastrami
Lonza
Nostrano

Formaggio

3 for $15 or 5 for $25
A selection from our friends at Formaggio Kitchen
Taleggio – Raw Cow, Lombardy, Italy
Bayley Hazen Blue – Raw Cow, Greensboro, VT
Robiola due Latte – Pasteurized Cow & Sheep, Piedmont, Italy
Parmigiano – Raw Cow, Parma, Italy
Sola Tre Latte – Raw Cow, Sheep & Goat, Piedmont, Italy
Pecorino di Pienza Rosso – Raw Sheep, Tuscany, Italy
Vermont Creamery Coupole – Pasteurized Goat, Websterville, VT

Antipasti

Meatballs al Forno $8
Wood oven roasted meatballs with tomato gravy

Insalata Estiva $10
Lettuces, grape-caper dressing, sunchokes, cucumbers, seared sugar snap peas, bianco sardo

Stracciatella e Pesca $12
Stracciatella, stone fruit, mustard greens, grilled bread

Fluke Crudo* $14
Raw fluke, green gazpacho, yogurt, chili, almonds

Fiori di Zucca $12
Crispy salt cod stuffed squash blossom, tomatoes, patty pan squash, green goddess

Piatti

“Plates”
Italian Grinder $13
Sandwich of salami, prosciutto, mortadella, provolone, pickled cherry peppers, oil and vinegar

Cavolfiore Bruciata $11
Wood oven charred cauliflower head, manchego, bagna cauda, capers, yogurt, mint

Bronzino Striato e Agrumi $15
Wood-oven roasted wild striped bass, spring greens, burnt citrus vinaigrette

Ossa di Maiale $12
Wood-oven roasted pig’s bones and tails with mostarda glaze

Pollo e Verdure $15
Crispy chicken, eggplant agrodolce, charred broccoli, basil

Our Pasta

Orrechiette con Pollo $16/$24
Semolina pasta with chicken sausage and slow cooked broccoli

Rigatoni con Sugo $16/$24
Extruded pasta with pork sugo, cabbage, sage and parmesan

Gemelli con Vongole* $18/$27
Spiral pasta with manila clams, sea urchin, pancetta, peas and lovage

Gnocchi con Nasturtium $16/$24
Ricotta gnocchi with nasturtium butter-cacio e pepe

Animelle Ravioli $18/$27
Sweetbread and mustard green stuffed raviolis, ricotta and summer savory

Wood Fired Pizza

Margherita $14
Tomato, basil, mozzarella and extra virgin olive oil

Parma $16
Tomato, mozzarella, arugula and Prosciutto di Parma

Salsiccia $16
Tomato, pork sausage, ricotta, roasted onion and fennel pollen

Bone Marrow $16
White pizza, bone marrow, tongue and fresh horseradish

Granchio e Mais $18
White pizza, peekytoe crab, shishito peppers, corn, and basil crema

Sicilian Fisherman’s Pizza $18
Tomato, fried calamari, spicy peppers, parmesan and aioli

Pizza Toppings

$2 each
Ricotta
Fried Farm Egg
Anchovies
Spicy Peppers
Roasted Onions
Pork Sausage
Arugula
Prosciutto
Mortadella
 

Not all ingredients are listed on the menu

Please inform your server of any food allergies you may have

Ask about our vegetarian and vegan options

Our menu consists of small plates that will arrive as they are prepared

Chef Owners: Ken Oringer & Jamie Bissonnette
Chef de Cuisine: Meghann Ward
Sous Chefs: Joshua Pert & Corey Mota

 

*These items are prepared any style.  Consuming raw or undercooked meats,
poultry, seafood, shellfish or eggs may increase your risk of food borne illness

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  1. Pingback: Coppa | ConcrEat Jungle

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