C E N Adinner

GNOCCHIwild boar ragu, Parmigiano Reggiano,

basil 17

ORECCHIET TEbraised rabbit, walnuts,

carrot top pesto 17

GEMELL Isummer beans, preserved lemon, pecorino

Romano, prosciutto di Parma 16

BUCAT INIhousemade nduja, pecorino Romano,

Calabrian peppers 15

CAMPANELLEIllinois corn, soppressata, goat cheese,

chives 15

LUMACHEsnails, garlic, cherry tomatoes, Parmigiano

Reggiano crisp, tarragon 21

CAVATELL I tomato, Black Cerignola olives, lemon, capers,

anchovies 14

FARRO SPAGHETT IManila clams, garlic, parsley, Calabrian

peppers, breadcrumb 18

WHOLE ROASTED BR ANZ INOfennel, neonata, Tropea onions, grapes, celery,

marcona almondsserves two, 42

SL AGEL FARM WHOLE CHICKENMiele Thun acacia honey, salsa

alle erbe, piadineserves two, 38

PR IME SK IR T S T E AKpickled Tropeas onions, cherry tomatoes, gorgonzola dolce, chervil, fennel fronds

per 12 ounce, serves one, 35

PORK SHOULDERSlagel Farm pork shoulder, roasted peppers, polenta,

Miele Thun chesnut honey, radishserves two, 28

WARM BURRATA Miele Thun acacia honey, plums, Sardinian

sea salt, celery 15

PEPPER PANZANELLA chive, fior di latte mozzarella, basil,

Volpaia Chianti vinegar, watercress 14

ESCAROLE oregano creme fraiche, lemon, white anchovies,

focaccia 12

HOUSE SARDINES salsa alle erbe, crostino 14

HEIRLOOM TOMATOES housemade lemon ricotta, purple and Genovese

basil, chive 14

ZUCCHINI AND SUMMER SQUASH tarragon, Piemontese hazelnuts, citrus, pecorino

Romano 9

WILD ARUGULA Klug raspberries, Acetaia San Giacomo

balsamico, ubriaco rossa 11

FARM WATERMELON pecorino Romano, Genovese basil,

controne, candied pistachio 12

BROCCOLI RABE farro, lemon, chili flake, garlic,

grana Padano 11

CHICKEN LIVER MOUSSE Black Mission fig jam, pickled red onion, radish,

herbs 12

EMILIA ROMAGNA ON A PLATE gnocco fritto, prosciutto di Parma, fonduta,

balsamico, arugula 16

FARM EGG Lonesome Stone polenta, scorzone truffle,

Grana Padano 15

WARNING: Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness,especially if you have a medical condition.

A SERVICE CHARGE OF 20% WILL BE ADDED FOR PARTIES OF SIX OR MORE GUESTS

LOBSTER PASTAbucatini, Calabrian peppers, sugar snap peas,

garlic, lemonserves two, 48

M A I N

S M A L L PA STA

TO S TA RT

C R U D OC H A R C UTE R I E

COPPA

F INOCCHIONA

SOPPRESSATA

BRESAOLA FLUKE Melrose pepper, basil, kohlrabi 14

KAMPACHI cucumbers, shallots, Calabrian

pepper oil 14

SMALL 18 LARGE 30 Chef Mantuanos selected charcuterie from

nduja artisan salumeria and cheese of the day

OCEAN TROUT mascarpone, radish, dill, caper berries 14

CRUDO TRIO fluke, ocean trout, kampachi 38