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Dinner
Affettati
Prosciutto di Parma 18 month cured ham
Finocchiona dry fennel salami
Coppa spicy pork jowl
Mortadella di Bologna pork & pistachios
Speck smoked prosciutto
Also Avaialble: Trio choose three - or -Grandioso of all five
Pizze
Margherita house made mozzarella & basil
Funghi wild mushrooms
Calabria pancetta, smoked calabrian peppers
Bianca pork sausage, roasted garlic, broccoli rabe
Also Available: add affettati or anchovies to any pizza
Antipasti

Insalata di Rucola
wild arugula, shaved fennel, pecorino, toasted almonds
Zuppa di Cozze
mussels, roasted san marzano tomatoes, cracked black pepper
Calamari alla Griglia
grilled monterey bay squid, yukon gold potatoes, kalamata olives, lemon, mint
Salsiccia
house made pork sausage with basil and pecorino in cast iron skillet
Primi e Secondi
Tagliarini Vongole
delicate pasta, clams, marjoram, toasted breadcrumbs
Ragu di Campagna
rigatoni, pork ragu, broccoli rabe, cacciocavallo cheese
Pappardelle alla Liguria
wide ribbon pasta, basil pesto, potatoes, pancetta, pecorino
Salmone Grigliatto
grilled wild salmon, carona beans, cherry tomatoes, gaetta olives,
bloomsdale spinach
Costole Mobili di Maile
braised pork short ribs, lemon thyme risotto, agrodolce
Bistecca alla Pizzaiola
meyer ranch black angus coulotte, tomatoes, capers, roasted garlic
Pollo all' Forno in Muratura
Whole Wood Oven Roasted Rocky Jr. Chicken
toasted ciabatta, charred onions, assortment of vegetables
serves two, please allow 40 minutes cooking time

CONTORI
Cavolini di Bruxelles brussels sprouts, caramelized onions
Fuoco yukon gold potatoes, garlic, rosemary
Verdure winter greens sauteed with pancetta
Barbietola beets, lemon, basil
Contorni Piatti assortment of all four vegetables
Liam Bonner, chef de cuisine
ZUPPA supports local organic farms, natural meats, sustainable fishing practices
dinner |
lunch |
happy hour |
dessert |
drinks |