Antipasti

BRUSCHETTA E FETA | 15 (OR GARLIC BREAD)
ROASTED BREAD TOPPED WITH DICED TOMATO, HERBS, OLIVE OIL

CHARCUTERIE BOARD | 34 (SERVES 2)
ASSORTMENT OF CURED MEATS, GIARDINIERA, CHEESE, OLIVES

POLPETTINE | 19
MEATBALLS, TOMATO SAUCE, PARMIGIANO SHAVINGS, TOASTED CROSTINI

BURRATINA | 28
CREAMY BURRATINA, RUBY GRAPEFRUIT, AROMATIC MINT, PISTACHIOS

ARANCINI | 19
PANKO CRUSTED RISOTTO BALLS, TOMATO SAUCE, SHAVED PARMIGIANO

FAGIOLI E RAPINI | 19
ROMANO BEANS, SAUTÉED RAPINI, OVEN BAKED

CALAMARI FRITTI | 20 (ADD SHRIMP 10)
SEMOLINA DUSTED CALAMARI, WEDGED LEMON, AIOLI SAUCE

CARCIOFI FRITTI | 19
FRIED BABY ARTICHOKES TOSSED IN PIAVE, PARMIGIANO CHEESE WITH AIOLI

TRUFFLE FRIES | 16
TOSSED IN TRUFFLE OIL, TOPPED WITH PARMESAN AND FRESH HERBS

COZZE ALLA MARINARA | 24
PEI MUSSELS IN LIGHTLY SPICED BLUSH TOMATO SAUCE

Insalate

WATERMELON SALAD | 19
ARUGULA, WATERMELON, FETA, ALMONDS, LEMON, VINAIGRETTE

CASTELLO | 17
HERITAGE GREENS, CANDIED WALNUTS, HYDRATED CRANBERRIES, BALSAMIC VINAIGRETTE

CAESAR | 18 [ADD CRISP PROSCIUTTO 5]
CRISP ROMAINE, CROUTONS, PARMIGIANO SHAVINGS, CREAMY DRESSING

ADD ONS:
CHICKEN BREAST 10 | CALLIPO TUNA 10 | SHRIMP 12

Primi

SPAGHETTI CON ZUCCHINI | 25
FRIED ZUCCHINI, RED ONION, PARMIGIANO, FRESH BASIL, OLIVE OIL

CASARECCI AL FUNGHI TRUFFLE | 28
VELVETY TRUFFLE BUTTER SAUCE FINISHED WITH EXTRA VIRGIN OLIVE OIL

GNOCCHI TRE FORMAGGI | 29
HOMEMADE DUMPLINGS FUSED WITH A SELECTION OF CHEESE, PEA, PROSCIUTTO

PENNONI ALLA VODKA | 26
VODKA SAUCE WITH CHILLI FLAKES AND FRESH BASIL

LINGUINE SCOGLIO | 35
A MEDLEY OF TENDER SHRIMP, CALAMARI, CLAMS, MUSSELS IN A LIGHT, TOMATO SAUCE

SPAGHETTI CARBONARA | 27
GUANCIALE, WHISKED EGG YOLKS WITH PARMIGIANO, CRACKED BLACK PEPPER

FETTUCCINE CREMOSA | 30
CHICKEN, ARUGOLA, IN A BRANDY CREAM SAUCE WITH A DASH OF PESTO

PAPPARDELLE BOLOGNESE | 32
GSLOW-COOKED BOLOGNESE, TOPPED WITH SHAVED PARMESAN

Secondi

POLLO ALLA ROMANA | 33
GRAIN FED CHICKEN BREAST, SUN DRIED TOMATOE, CERIGNOLA OLIVES, VEGETABLES AND POTATOES

VEAL AL LIMONE | 32
TENDER VEAL MEDALLIONS, ZESTY LEMON SAUCE, VEGETABLES AND ROASTED POTATOES

BISTECCA TAVOLO | 60
CHIMICHURRI RIBEYE AAA 14OZ, TRUFFLE FRIES AND SAUTÉED VEGETABLES

SPIGOLA | 42
GRILLED SPIGOLA WITH VEGETABLES AND ROASTED POTATOES

SALMONE GLASSATO D’CERO | 34
PAN SEARED FILLET TOPPED WITH SWEET CHILLI GLAZE SAUCE, VEGETABLES AND POTATOES

Pizza

Our dough is crafted using premium 00 wheat flour imported directly from Naples and naturally leavened with an ancient sourdough recipe that undergoes a slow fermentation process.

Al Pomodoro

REGINELLA | 24
TOMATO SAUCE, MOZZARELLA

JOJO’S | 28
TOMATO SAUCE, MOZZARELLA, SOPPRESSATA, ROASTED PEPPERS, BLACK OLIVES

ALLA DIAVOLA | 25
TOMATO SAUCE, MOZZARELLA, SPICY SALAMI, SPICY PEPPERS

MARIA’S | 27
TOMATO SAUCE, MOZZARELLA, PEPPERONI, MUSHROOM, ROASTED PEPPERS

Bianca

PIZZA MORTAZZA | 28
MORTADELLA, PISTACHIOS, DRIZZLE OF SPICY HONEY ON A FIOR DI LATTE BASE

FUNGHI | 25
MOZZARELLA, PESTO, MUSHROOMS

ATTILIO PIZZA | 28
MOZZARELLA, SAUTEED RAPINI, OLIVE OIL

SAMANTHA’S | 27
MOZZARELLA, ARUGULA, SHAVED PROSCIUTTO, SLIVERS OF PARMIGIANO

“THERE IS NO SINCERER LOVE THAN THE LOVE OF FOOD”