PIATTINI $9 each

Marinated olives

Basil Hummus & parmesan

Giardiniera: House-pickled vegetables and EVOO

Whipped fresh ricotta, 'Fat Moon' mushrooms preserve

Eggplant dip, roasted garlic, goat cheese, oven dried tomato & oregano

APPETIZERS

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Beef Carpaccio — 18

Black truffle coulis, white balsamic pickled radishes, and caccio e pepe crip

Spanish Octopus— 19

Chorizo, mint, cherry tomatoes with saffron, paprika, and cannellini bean puree

Calamari — 18

Point Judith, Rhode Island squid, semolina, sweet and spicy tomato chutney, 
lemon aioli, pickled spicy cherry peppers

Golden Beets — 15

Quinoa, ricotta salata, spring peas, Boston lettuce, strawberry and tarragon vinaigrette

Organic Greens — 14
Radish, rainbow carrots, pecorino crotonese cheese, white balsamic & basil

Crispy Burrata ---- 17 

Coated in herbed panko with strawberry & rhubarb gasrique, mint, and frisee

Lamb Meatballs ---- 18

DOP San Marzano tomato and pecorino cheese

 HOMEMADE PASTA

Spaghetti Chitarra — 31

Spanish octopus, poblano, tri-color tomato medley, crispy capers, olive crumbs

Tagliatelle Bolognese — 32

Beef & pork ragu and shaved parmigiano

Gnocchi — 28

Organic "fat moon mushrooms", herbed crumbs, truffle oil, parmigiano
 

DINNER

Grilled Steak — 38

100% grass-fed strip loin steak, crispy yucca, red pepper chimichurri, Kimball Farm salad

Pork Milanese — 34

Herbed panko, red watercress, cherry & balsamic emulsion, roasted rainbow carrots, 34 and shaved aged Manchego

Seared Faroe Island Salmon — 34

Fava bean and mint puree, Chef's garden greens and roasted parsnips

Grilled Chicken — 29

Parsley-lemon marinaded chicken breast, romesco sauce, radish and roasted baby potatoes

La Cecina ---- 28

Chickpea croquette, saffron & cannellini bean puree, grilled king oyster mushroom, cauliflower, and cheddar cheese