SPRING MENU
Salumi
House made Porchetta 9
House made Duck liver Mousse with fig compote 9
Prosciutto di Parma 9
Served with pickled vegetables, homemade mustard and Rustico bread.
Small Plates
Calabrese Marinated Spiced Olives 7
Prosciutto di Parma bruschetta with Pecorino Pepato and membrillo 6
Saffron Mozzarella Arancini with tomato puttanesca 8
Mussels with preserved lemons, chilies, fresh basil 11
Spring pea pesto bruschetta with house-made ricotta 6
Duck confit and Spring vegetables crespelle with apricot mostarda 11
Baby octopus a la plancha with chick peas and tapenade 9
Salads
Arugula salad 9
Oxford Gardens Arugula, roasted baby beets, Jumpin’ Goat Dairy cheese, toasted almonds
Spring Salad 10
Oxford Gardens mizuna, French radishes, fennel, snap peas, pea shoots, lemon vinaigrette and a sweet pea crostini.
Plates
Homemade Cavatelli , Spuntino spicy sausage, cannellini beans, Spring greens 16
Quinoto with farro, spring herbs, “22 Ladies Farm” soft egg and shaved vegetable salad 16
Pappardelle with lamb Bolognese, pecorino 17
Seared chicken with cannellini beans, greens, chorizo and romesco sauce 17
Flank steak with chimi-verde, crispy fingerling potato, arugula, Pecorino pepato 18
Roasted Berkshire Pork loin, baby chard, black-eyed peas, green garlic and herb pesto 19
Fish of the Day AQ
