Food

*menu is subject to change according to availability*

Stuzzichini

Italian small bar snacks 

Funghi in Salamoia $5
Marinated button mushrooms

Ostriche* $6
Oysters escabeche with rhubarb verjus

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

Bruschetta di Cuore $7
Beef heart pastrami crostini with harissa

Testa Crostini $7
Pig’s head terrine with bread and butter pickles

Mousse di Fegato di Pollo $10
Chicken liver mousse, Antico Formula gelee, crostini

Salumi

$10 each
Sampler of 5 salumi – $35
Duck Proscuitto
Mortadella
Coppa
Prosciutto di Parma
Beef Heart Pastrami
La Quercia Prosciutto
Lonza
Lingua
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
Toma Ala – Raw Cow, 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, seared sugar snap peas,
bianco sardo

Stracciatella e Pesca $14
Stracciatella, stone fruit, caviar, arugula, spring blossoms

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

Porcini e Ravanello $12
Wood oven roasted radishes, butter braised porcinis, bonito

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 $17
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

Our Pasta

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

Gemelli con Vongole $18/$27
Spiral pasta with cockles, sea urchin, pancetta, peas and opal basil

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

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

Animelle Ravioli $18/$27
Sweetbread-nettle 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, beef heart and fresh horseradish

Funghi con Burrata $18
White pizza, wild mushrooms, mustard greens, burrata and a farm egg

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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