Food

*menu is subject to change according to availability*

Stuzzichini

Italian small bar snacks 

Arancini $6
Traditional fried risotto balls stuffed with fontina

Ostriche* $6
Oysters escabeche with rhubarb verjus

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

Funghi in Salamoia $5
Marinated button mushrooms

Bruschetta di Cuore $7
Beef heart pastrami crostini with harissa

Mortadella Pimento Formaggio $5
Creamy mortadella, olives, cheese, crostini

Vongole e Cotechino $7
“Clams Casino,” Pat Woodbury clams, cotechino, meyer lemon, oregano

Salumi

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

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
Ada’s Honor – Pasteurized Goat, Ruggles Hill Creamery, MA

Antipasti

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

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

Stracciatella e Pesca $12
Stracciatella, pear, mustard greens, grilled bread

Ricciola Crudo con Condimenti $14
Raw yellowtail, coriander berry condiment, celery root, avocado, seeds

Forno a Legna Brussel Arrosto $11
Wood-oven roasted Brussels, sheep’s milk feta, sumac vinaigrette, fattoush

Carne di Maiale Mousse di Fegato $10
Pork liver mousse, Barbera gelee, crostinis

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 Arrosto $15
Wood-oven roasted bronzino, braising 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, green beans, basil

Our Pasta

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

Spaghetti alla Carbonara $16/$24
Egg pasta with smoked pancetta, sea urchin and farm egg

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

Bucatini con Aragosta $18/$27
Roman pasta with lobster, chilis, lemon-basil

Linguini Nero con Trippa $16/$24
Squid ink linguini with tomato-braised tripe, bottarga and garlic

Topinambur Lasagne $16/slice
Sunchoke, ricotta, arugula pesto, il Panarello

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

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

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

Funghi e Zucca $18
White pizza, delicata squash, mushrooms, taleggio and cranberries

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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