VEGETABLE MISTO // 14

[Pages:1]FORMAGGIO // 16 chef's selection of cheeses seasonal preserves / honeycomb

SALUMI // 14 missouri & kentucky prosciutto chicken liver mousse / seasonal pickles

BURRATA / / 1 5 sun-dried tomato jam / balsamic shallots

arugula / herb oil

PR AW N S A R R A B B I ATA / / 18 roasted peppers / fennel / leeks

KING CRAB LEGS // 17 lobster butter / escarole

SE A BRE AM TARTARE / / 1 3 blood orange oil / peach vinegar calabrian chili / macadamia nut / vinegar chip

FA R M L E TTU C E S / / 7 / 12 crunchy vegetables / sunflower seeds

caesar dressing

V E GE TABL E M I S TO / / 1 4 goode acre's farm vegetables

seasonal oils & vinegars

HEIRLOOM SQUASH SALAD // 13 roasted & ribboned squash / kale & radicchio

amaretto / balsamic powder

POMODORO // 16 maltagliati / san marzano tomato house ricotta / garlic / chili / basil

TORTELLINI EN BRODO // 17 spinach / ricotta & kunik prosciutto brodo

LA MARE // 23 cuttlefish ink spaccatelli / baby octopus / squid

clams / saffron cream / calabrian chili

BACON AND EGG CARBONARA // 23 pici / farmer yolk / grappa testun / pecorino

parmesan / guanciale cream

AM AT RI CI ANA / / 2 5 fennel pappardelle / italian sausage / pancetta

serves two and then some...

FA R M C HIC K EN P OR C HET TA S T YLE // 4 3 roasted stuffed chicken / black truffle

three cheeses / guanciale / mushroom gravy

FR OM NONN A'S KITCH EN // 47 sunday's meat gravy / sausage and meatballs

rigatoni / stewed greens

all steaks are salt cured in house and sourced from the midwest served with lazia seasoned salt, lazia butter and steak jus

8OZ PRIME FILLET // 27 1 0 OZ FLAT IR ON // 3 6

14OZ BONE-IN RIBEYE // 43 2 4 OZ B ONE- IN STRIP, FO R TWO // 64

BONE-IN PORK MILANESE // 32 caper crema / kraut giardiniera

F***IN' DELICIOUS CHICKEN // 33 focaccia & celery heart panzenella

chicken jus

ROASTED BRANZINO // 36 oregano aioli / herb salad / lazia oil

GRILLED RAPINI ROASTED MUSHROOMS

all sides // 9 FRIED BRUSSELS SPROUTS

CASSOULET BEANS

YUKON FRITTO COLLARD GREENS

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