LUPA DINNER TASTING MENU $49 PER PERSON
FIRST COURSE VERDURE, SALUMI E PESCE ~ SECOND COURSE CHOICE OF 1 PASTA FOR THE TABLE
SWEET CORN AGNOLOTTI FRESH LOCAL CORN SAUTÉED WITH BUTTER AND BASIL AND BUZZED WITH MASCARPONE AND HALF AND HALF AND FINISHED IN A BASIL BUTTER SAUCE SALTIMBOCCA RAVIOLI HOUSE MADE RAVIOLI FILLED WITH VEAL & PROSCIUTTO, FINISHED WITH PARMIGIANO & MASCARPONE MEZZI RIGATONI ALLA CARBONARA SMALL RIGATONI WITH TRADITIONAL CARBONARA SAUCE, GUANCIALE,BLACK PEPPER, SCALLION, EGG YOLK & HALF AND HALF STROZZAPRETI ALL’ AMATRICIANA HOUSE MADE PASTA TOSSED IN TOMATO SAUCE WITH CHILI FLAKE, GUANCIALE, RED ONIONS, PARSLEY, & CHEESE RICOTTA GNOCCHI WITH SWEET FENNEL SAUSAGE OR POMODORO HANDMADE RICOTTA AND GOAT CHEESE DUMPLINGS TOSSED WITH A RAGU OF PORK SAUSAGE AND FENNEL, FINISHED WITH A BLEND OF PECORINO & PARMIGIANO CHEESES POMODORO: BOTH OVEN DRIED TOMATOES & PLUM TOMATOES
PENNETTE CACIO E PEPE PENNETTE TOSSED IN A BLEND OF PECORINO AND PARMIGIANO CHEESES
& COARSELY GROUND
BLACK PEPPER
PLEASE INDICATE YOUR 1 PASTA SELECTION:____________________
THIRD COURSE GUESTS WILL CHOOSE FROM 2 PRE-SELECTED ENTREE OPTIONS DURING DINNER MARKET FISH WITH CHARRED RED ONION & ROASTED CHERRY TOMATO SEASONAL PAN SEARED MARKET FISH SERVED WITH CHARRED RED ONION, BLISTERED CHERRY TOMATOES AND RAW CHERRY TOMATOES DRESSED WITH SHERRY VINAIGRETTE AND BASIL OR
CODA ALLA VACCINARA BRAISED OXTAIL SERVED WITH A CELERY, PINE NUT, & PICKLED RAISIN SALAD OR
OCTOPUS WITH SWEET CORN & MARINATED SUMMER SQUASH OLIVE OIL POACHED OCTOPUS SERVED CHARRED ON A LA PIASTRA AND SERVED WITH SAUTﾃ右D SWEET CORN AND MARINATED SUMMER SQUASH OR
POLLO ALLA DIAVOLA HALF AN ORGANIC CHICKEN MARINATED IN OLIVE OIL & SERVED WITH TOMATO BRAISED ROMANO BEANS OR
FUNGHI MISTI MIXED MUSHROOMS SERVED ON TOP OF A DISC OF GNOCCHO ALLA ROMANA AND A THICK SLICE OF RAW HEIRLOOM TOMATO DRESSED WITH SHERRY VINAIGRETTE AND TOPPED WITH WHOLE PARSLEY LEAVES
PLEASE INDICATE YOUR 2 ENTRﾃ右 SELECTIONS:____________________
~ FOURTH COURSE DOLCI
LUPA DELUXE DINNER TASTING MENU $79 PER PERSON
FIRST COURSE VERDURE, SALUMI E PESCE ~ SECOND COURSE CHOICE OF 2 PASTAS FOR THE TABLE
SWEET CORN AGNOLOTTI FRESH LOCAL CORN SAUTÉED WITH BUTTER AND BASIL AND BUZZED WITH MASCARPONE AND HALF AND HALF AND FINISHED IN A BASIL BUTTER SAUCE SALTIMBOCCA RAVIOLI HOUSE MADE RAVIOLI FILLED WITH VEAL & PROSCIUTTO, FINISHED WITH PARMIGIANO & MASCARPONE MEZZI RIGATONI ALLA CARBONARA SMALL RIGATONI WITH TRADITIONAL CARBONARA SAUCE, GUANCIALE,BLACK PEPPER, SCALLION, EGG YOLK & HALF AND HALF STROZZAPRETI ALL’ AMATRICIANA HOUSE MADE PASTA TOSSED IN TOMATO SAUCE WITH CHILI FLAKE, GUANCIALE, RED ONIONS, PARSLEY, & CHEESE RICOTTA GNOCCHI WITH SWEET FENNEL SAUSAGE OR POMODORO HANDMADE RICOTTA AND GOAT CHEESE DUMPLINGS TOSSED WITH A RAGU OF PORK SAUSAGE AND FENNEL, FINISHED WITH A BLEND OF PECORINO & PARMIGIANO CHEESES POMODORO: BOTH OVEN DRIED TOMATOES & PLUM TOMATOES
PENNETTE CACIO E PEPE PENNETTE TOSSED IN A BLEND OF PECORINO AND PARMIGIANO CHEESES BLACK PEPPER
& COARSELY GROUND
PLEASE INDICATE YOUR 2 PASTA SELECTIONS:____________________
THIRD COURSE GUESTS WILL CHOOSE FROM 3 PRE-SELECTED ENTREE OPTIONS DURING DINNER MARKET FISH WITH CHARRED RED ONION & ROASTED CHERRY TOMATO SEASONAL PAN SEARED MARKET FISH SERVED WITH CHARRED RED ONION, BLISTERED CHERRY TOMATOES AND RAW CHERRY TOMATOES DRESSED WITH SHERRY VINAIGRETTE AND BASIL OR
CODA ALLA VACCINARA BRAISED OXTAIL SERVED WITH A CELERY, PINE NUT, & PICKLED RAISIN SALAD OR
OCTOPUS WITH SWEET CORN & MARINATED SUMMER SQUASH OLIVE OIL POACHED OCTOPUS SERVED CHARRED ON A LA PIASTRA AND SERVED WITH SAUTﾃ右D SWEET CORN AND MARINATED SUMMER SQUASH OR
POLLO ALLA DIAVOLA HALF AN ORGANIC CHICKEN MARINATED IN OLIVE OIL & SERVED WITH TOMATO BRAISED ROMANO BEANS OR
FUNGHI MISTI MIXED MUSHROOMS SERVED ON TOP OF A DISC OF GNOCCHO ALLA ROMANA AND A THICK SLICE OF RAW HEIRLOOM TOMATO DRESSED WITH SHERRY VINAIGRETTE AND TOPPED WITH WHOLE PARSLEY LEAVES
PLEASE INDICATE YOUR 3 ENTRﾃ右 SELECTIONS:____________________ ~ FOURTH COURSE FORMAGGI ~ FIFTH COURSE DOLCI
LUPA LUNCH TASTING MENU $39 PER PERSON
FIRST COURSE VERDURE, SALUMI E PESCE ~ SECOND COURSE CHOICE OF ONE FOR THE TABLE RICOTTA GNOCCHI WITH SWEET FENNEL SAUSAGE OR POMODORO HANDMADE RICOTTA AND GOAT CHEESE DUMPLINGS TOSSED WITH A RAGU OF PORK SAUSAGE AND FENNEL, FINISHED WITH A BLEND OF PECORINO & PARMIGIANO CHEESES POMODORO: BOTH OVEN DRIED TOMATOES & PLUM TOMATOES
PUMPKIN AGNOLOTTI AGNOLOTTI FILLED WITH PUMPKIN, BALSAMIC, HONEY, AMARTETTI (FREE OF NUTS), GRANA PADANO & FINISHED IN A SAGE BUTTER SAUCE
SALTIMBOCCA RAVIOLI HOUSE MADE SQUARE SHAPED RAVIOLI FILLED WITH VEAL, PROSCIUTTO, WHITE ONION, CARROT, CELERY, GARLIC, WHITE WINE, SAGE FINISHED WITH PARMIGIANO & MASCARPONE. SERVED WITH A SAGE BUTTER AND TOPPED WITH PROSCIUTTO & SAGE BREADCRUMBS
PENETTE CACIO E PEPE PENNETTE TOSSED IN A BLEND OF PECORINO AND PARMIGIANO CHEESES & COARSELY GROUND BLACK PEPPER
PLEASE INDICATE YOUR PASTA SELECTION:____________________
~ THIRD COURSE GUESTS WILL CHOOSE FROM 2 PRE-SELECTED ENTRﾃ右 OPTIONS DURING LUNCH MARKET FISH WITH SALSA VERDE & ROASTED CAULIFLOWER SEASONAL MARKET PAN SEARED FISH WITH SALSA VERDE, PARSLEY, MINT, BASIL, ANCHOVY, GARLIC, MUSTARD & CAPERS OR
PORK SHOULDER WITH BRAISED LEEK & GREEN APPLE HERITAGE PORK SHOULDER IS RUBBED WITH MIXED SPICES, CLOVES, CINNAMON, BLACK PEPPER, PAPRIKA, AND BRAISED WITH WHITE WINE, GARLIC & ONIONS; SERVED WITH A GREEN APPLE SALAD OR
POLLO ALLA DIAVOLA HALF AN ORGANIC CHICKEN MARINATED IN OLIVE OIL AND SERVED WITH TOMATO BRAISED ROMANO BEANS PLEASE INDICATE YOUR ENTRﾃ右 SELECTIONS:____________________
~ FOURTH COURSE DOLCI