Giulia

Sfizzi

sardinian flatbread with basil pesto, pine nuts, garlic and parmigiano $6

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 sunchoke, black truffle and parmigiano

  $14

Antipasti

wedge salad (iceberg lettuce, whipped gorgonzola, tomato conserva, charred red onion and pancetta)* $17

burrata di andria with salt baked beets, peaches, salsa d’agresto and walnuts $17

live scallop crudo with green apple, matsutake and lemon $19

prosciutto di parma with fresh pear, figs, arugula, pinenuts, mugolio and aged parmigiano* $18

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

‘bagna cauda’ (local vegetables and warm anchovy dipping sauce) $18

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

Pasta ‘dalla nostra tavola’

goat’s milk ricotta agnolotti (roasted squash, burro e salvia, pepitas and ricotta salata)*

  $26

anolini ’en brodo’ (roasted carrot, beef broth, matsutake and shungiku)*

  $23

canederli (bread dumplings, leeks, prosciutto broth, bekana greens and speck) $23

paccheri ‘alla bolognese’ (beef ragu, chicken livers, parmigiano)* $25

buckwheat pizzoccheri (cabbage, potatoes, fontina and black pepper) $23

ricotta ravioli (roasted autumn greens, hen of the woods conserva, onion butter and parmigiano)

  $24

potato culurgiones (smoked pork belly, littleneck clams, sage and cippolini) $25

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

bigoli ‘en salsa’ (house-cured anchovy, wild fennel, sweet onion, chilies, lemon and pangrattato) $24

pappardelle with wild boar (black trumpet, juniper and parmigiano) $24

Secondi

swordfish with eggplant caponata, cippolini, capers, olives and tatsoi $36

jordan farms beef with radicchio and salsa verde (anchovy, garlic and fresh herbs) $45

lamb sausage with nardello romesco, mispoona, pecorino, tomato vinaigrette and hazelnuts* $27

halibut ‘en brodetto’ (parsley broth and seasonal vegetables) $31

Contorni

tatsoi with lemon and sesame $9

radicchio with applewood grilled onion and broad bean

  $10

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

umbrian lentils all’ annifo $8