S A L U MI B A R M E NU MEAT
MOZZ ARELL A PIZ ZA
CHOICE OF 3 16 / CHOICE OF 5 26
CULATELL O R ISERVA
6
most prized pork product of italy, aged 1 year
MORTADELL A
4
pork with pistachios & lardo
8
air-dried beef from selected black angus
FINOCCHIONA
6
fennel pollen scented pork sausage
SALAME CON PORCINI
8
dried pork salame, barbera wine, porcini mushroom
B RESAOLA
ENTREE
PIZZA R U STICA 11
PROSCIUTTO PIZZ A
13
MUSHROOM PIZZ A
14
mozzarella, vine-ripened plum tomatoes, fresh-picked basil leaves
MARKET-FRE S H W HOLE FISH
MP
prosciutto, red onion marmellata, shaved fontina cheese, baby arugula
roasted garlic potato, parsley, oregano, lemon
BRANZINO
27
mixed wild mushrooms, robiola fonduta, truffle oil, chives
wilted arugula salad, confit cherry tomatoes, tapenade
HALIBUT
29
braised kale, tuscan white beans, smoked tomato broth
SEA RED TUNA
32
juniper-crusted ahi steak, grilled treviso, saba, saffron fennel puree
AMISH CH IC KEN
23
grilled with lemon, rosemary, baby fennel, lemon brodo, liver spiedini
CHICKEN FR A DIAVOLA
24
spicy italian sausage & fennel ragu, roasted baby vegetables
DOUBLE CUT PORK CHOP
26
pine nut peperonata, sweet & sour cippolini, 25 year aged balsamic
COLORADO RACK OF L AMB
39
pistachio crust, sweet garlic puree, baby carrots, fingerling potatoes
SHORT RIBS
29
espresso rubbed, roasted vegetables, sunchoke puree
V EAL LI MON E
22
pine nuts, lemon, caper berries, veal jus
AN T I P A S T I ZUPPA DE L GIORNO
9
chef’s soup of the day
LOMBO
7
berkshire loin seasoned with orange zest, fennel
CALA MARI F R ITTI
13
hot cherry pepper aioli, watercress, red onion
PANCETTA P EPATA
4
rosemary & black-pepper-cured berkshire pork belly
MEATBAL LS
11
hand-rolled meatballs sicilliana, pine nuts, raisins, fontina fonduta, celery leaf, parsley salad
NAPOLITAN A
5
air-cured & dried spicy pork sausage
FLUKE CRUD O
13
local raw fluke, granny smith apple, pickled pearl onion, fennel, olio verde
SHRIMP COCKTAIL
15
white mayan prawns, limoncello cocktail sauce
TUNA TARTARE
14
avocado, tomatoes, smoked marcona almonds, jalapeno, shallots
CHEESE
CHOICE O F 3
13 / C HOICE O F 5
21
UBRIACO PR OSECCO
5
cow’s milk, firm, prosecco must covered veneto
TESTUN AL B AROLO
6
mixed milk, semi-firm, aged in a small oak barrel under the must of Barolo wine piedmont
PARMIGIAN O GIANO
4
cow’s milk, hard, aged, grainy
emiglia-romagna GORGANZOLA DOLCE
5
cow’s milk, semi-firm, moist texture, blue
lombardia FONT INA V AL D’ AOSTA
5
cow’s milk, semi-firm, woody, 3 month grotto-aged valle d’aosta
ROBIOLA DUE LATTE
5
mixed milk, soft, rich and milky piedmont
PIAVE
5
cow’s milk, hard, aged, intense, full-bodied
TENERO
5
MP
PICKLED VEG ETABLES
4
MIXED OLIVE S
5
sweet pea risotto, fontina, marinara
SALAD CAESAR SALAD
9
garlic croutons, shaved parmesan cheese
ZYLO SA LAD
8
baby greens, pickled vegetables, red wine vinaigrette
GR ILLED OC T OPUS
13
yukon gold potato, olives, greens, roasted tomato
ROASTED BABY BEETS
14
smoked marcona almonds, pecorino, arugula
CRIMSON PE AR & ENDIVE
13
robiola crema, toasted pecan, truffle honey vinaigrette
PASTA
STEAK prime, dry-aged, 100% black angus beef from creekstone farms grilled, finished with tuscan olive oil, sea salt & a watercress salad 8 OZ. SKIRT STEAK
24
2 0 O Z . B O N E-IN R I B E Y E
38
10 OZ . FI LET MI G NON
36
1 2 O Z . B O N E- I N F I L E T M I G N O N
42
2 0 O Z . B O N E-IN N Y S T R I P
37
MUSHROOM RISOTTO
cow’s milk, semi-firm, creamy, complex, tangy finish piedmont
RICOTTA GNOCCHI 12/18
pomodoro, parmigiano reggiano, basil
RIGATONI
15/21
lobster, parsnip, parsley, lobster coral butter
20 OZ . P ORT ERHOUSE
42
LINGUINE CLAMS
13/19
little neck clams, cockles, garlic, white wine
64 OZ . P ORT ERHOUSE
95
SPAGHETTI CARBONARA
12/18
pancetta, egg, black pepper, peas, pecorino romano
* ZYLO POR CINI RUB
8
BUCATINI AL L ’ A M A T R I C I A N A
10/16
pancetta, chili flake, red onion, fire-roasted tomatoes, pecorino romano
ORECCHIETTE
11/17
spicy lamb sausage, parmigiano, broccoli rabe
TAGLIATELLE BOLOGNESE
12/18
ragu of veal, beef, pork, parmigiano, tomatoes
private parties available EXECUTIVE C HEF
10
veneto
SIDES OYSTERS
RISOTTO BALLS
Roberto Bellissimo
13/19
wild mushrooms, black truffle butter, parsley
SIDES 8 GRILLED ASP ARAGUS CREAMY P OL ENTA TUSCAN POTATOES SPICY MI XED MUSHROOMS
FRENCH FRIE S CREAMED SP INACH CARAME LIZE D GREEN BE AN S & W A L N U T S SAUTEED BROCCOLI RAB E