*menu is subject to change according to availability*


Italian small bar snacks 
Arancini $6
Traditional fried risotto balls stuffed with fontina

Ostriche* $6
Oysters escabeche with rhubarb verjus

Funghi in Salamoia $5
Marinated button mushrooms

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

Peperoni con Bottarga $7
Fried lunchbox peppers, olive oil poached radishes, grated bottarga


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


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


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

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

Pate di Maiale $10
Pork pate with red curry, cashews and green tomato chutney


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, 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

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

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

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, roasted tongue and fresh horseradish

Pizza Toppings

$2 each
Fried Farm Egg
Spicy Peppers
Roasted Onions
Pork Sausage


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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