ANTIPASTI

Sweet Coppa Salumi with grana padano  17 

Sheep’s Milk Ricotta with sea salt and herbs  15

Burrata with butternut squash, leeks and radicchio  16

Marinated Beet Salad with fennel, smoked ricotta and pistachios  14

Locanda Salad of bitter greens, dried cherries, hazelnuts and speck  15

Tartara Piedmontese with hazelnuts, truffles and crispy guanciale  17

Lamb Meatball sliders with caprino and cucumber  12

Crostino of the day  8

 

PASTA

My Grandmother’s Ravioli  18

Fonduta Agnolotti with figs, walnuts, brown butter and sage  19

Orecchiette with homemade sausage, chickpeas, escarole and fiore sardo 18

Scampi Ravioli with rock shrimp, zucchini and toasted garlic  21

Bucatini all’Amatriciana with pancetta and pecorino romano  19

 

SECONDI

Roasted Atlantic Cod with fennel, roasted artichokes and olives  26

Roasted Sea Scallops with sicilian cauliflower, almonds and lemon 26

Eggplant Parmigiano Hero with egg, escarole, tomato and burrata  16

Shaved Porchetta Sandwich with grilled onions and provolone  17

Lamb Sausage Grinder with spicy peperonata, broccoli rabe & ricotta  16

Grilled Hanger Steak with yukon potatoes, trumpet mushrooms and pancetta  26

Fire-Roasted Garlic Chicken  25

 

CONTORNI

Roasted Brussels Sprouts with pancetta and pecorino 9

Rustic Potatoes with garlic and parmigiano-reggiano  8

Spaghetti Squash with stilton, pine nuts and vin cotto  9

 

Chef and Owner: Andrew Carmellini

Chef della Cucina: Ron Rosselli

 

 

20% gratuity will be charged to parties of 6 or more people