Giulia

Sfizzi

sardinian flatbread with goats milk ricotta $8

potato focaccia with ossabaw lardo and fennel pollen

  $8

chicken liver crostini with spiced green tomato marmellata $6

marinated olives and almonds with black garlic $6

warm semolina cakes with pine nuts, parmigiano and winter truffles

  $14

Antipasti

fluke crudo with winter citrus, dill, cucumber, and smoked nardello $17

prosciutto di parma with fresh pear, persimmon, pine nuts, mugolio and aged parmigiano $18

octopus and smoked squid ‘in umido’ with ceci, tomato and citrus $20

burrata with salt baked beets, radicchio confettura and hazelnuts $17

‘bagna cauda’ (local vegetables and warm anchovy dipping sauce) $15

assorted salumi with giardiniera and granaresu (mortadella, finocchiona, speck and soppressata) $19

Pasta ‘dalla nostra tavola’

veal breast tortelli (salsa di noci, tardivo and parmigiano) $24

celery root anolini (mushroom brodetto, yellowfoots, cipollini and tatsoi) $23

squash and ricotta agnolotti (burro e salvia, pumpkin seed and black truffles) $31

emmer farro casarecce (winter mushroom sugo, arugula, lemon and parmigiano) $24

sweet potato culurgiones (prosciutto broth, candy cap mushrooms and sage) $25

bucatini all’amatriciana (house-cured pancetta, tomato, onion and pecorino) $21

spaghetti ‘con alici’ (house-cured anchovy, wild fennel, garlic, chilies and pangrattato) $24

pappardelle with wild boar (black trumpet, juniper and parmigiano) $23

Meat & Fish

new york venison with roasted kale, cipollini, lentils and parsnip crema $34

jordan farms beef with roasted chicories and salsa verde (anchovy, fresh herbs and garlic) $42

lamb sausage with mustard greens, broad bean, applewood grilled onion and pecorino $25

monkfish ‘alla picata’ with meyer lemon, capers and cauliflower $29

Contorni

“nostrale” (local farm pick of the day) $9

roasted potatoes with bagnet vert $8

umbrian lentils all’ annifo $8