SALSICCIA E BROCCOLI | 19Tomato Sauce, Housemade Mozzarella, Housemade Sweet Sausage, Broccolini & Fresno Chili

MELANZANE E ‘NDUJA | 20Tomato Sauce, Mozzarella di Bufala Campana DOP, Spicy Salami Spread, Fried Eggplant, Zucchini & Basil

SCAROLA E PANCETTA | 19Escarole, Pancetta, Aged Provolone, Besciamella, Parmigiano Reggiano DOP®

FUNGHI E TALEGGIO | 21Cremini Mushroom, Taleggio DOP, Parmigiano Reggiano DOP, Balsamic & Arugula

SALUMI pick 3 for $15, 5 for $19

SPECKRecla | Alto-Adige

‘NDUJA‘Nduja Artisans Salumeria | Chicago

PROSCIUTTO COTTO Rovagnati | Toscana

MORTADELLAFerrarini | Emilia-Romagna

PROSCIUTTO SAN DANIELEDok Dall’Ava | Friuli

MOZZARELLAFIOR DI LATTE | 16Housemade Mozzarella with Wild Arugula, Mutti Tomato Vinegar, Extra Virgin Olive Oil & Sea Salt

MOZZARELLA DI BUFALA CAMPANA DOP | 19Caseificio Antica Bontà Mozzarella di Bufala with Prosciutto

STRACCIATELLA | 17Liuzzi Angeloni Stracciatella with ‘Nduja Vinaigrette & Pomegranate

BURRATA | 19Liuzzi Angeloni Burrata with Peperonata

FORMAGGI PICK 3 FOR $12, 5 FOR $17

PARMIGIANO REGGIANO DOPAged 12-14 months | Emilia-Romagna | Cow | Raw

ASIAGO MEZZANOAgriform | Veneto | Cow | Raw

CAPRIWestfield Farm | Massachusetts | Goat | Pasteurized

PECORINO PEPATOSpizzico | Sicily | Sheep | Raw

GORGONZOLA DOLCE DOPCaseificio Gelmini Carlo | Lombardia | Cow | Pasteurized

VINO E GRANOWINE FORWARD, GRAIN BACKWARD

MEDITERRANEOWith Soft Wheat and Whole Rye Flours

RUSTICOWith Soft and Hard Wheat Flours

OTTO TONDOWith Soft Wheat Flours

GRANO DUROWith Durum Wheat Flours

FARROWith Emmer Flour GRANO ARSOWith Burned Wild Hive Special Blend Flour

CREATE

YOUR OWN

BREAD

BASKET

POMODORI SEMI-SECCHISundried Tomato Purée with Extra Virgin Olive Oil

PEPERONCINO CALABRESECalabrian Chili Spread with Extra Virgin Olive Oil

CARCIOFO Wood-Grilled Artichoke Dip with Extra Virgin Olive Oil

PESTO DI OLIVE NEREBlack Olive Tapenade with Extra Virgin Olive Oil

STEP 2: HOUSEMADE CONDIMENTS 1 FOR $3, 2 FOR $5, 4 FOR $9

Pizza alla Pala is made

with stone ground Italian

flours, with a long slow,

cold fermentation that

results in a crunch crust

and a light, airy crumb.

Our Housemade Mozzarella is made

fresh daily with local cow's milk.

This spicy salami spread is made with

Calabrese peppers and smoked paprika.

CASARECCE | 24made from quinoa, corn & riceGarofalo Casarecce with Braised Creekstone Farm’s Brisket Ragù, Parmigiano Reggiano DOP®, Pecorino Romano, Butter & Parsley

FARROTTO | 26made from farroFarro Cooked in the Style of Risotto with Sautéed Beech Mushrooms, Confit Long Island Duck, Parmigiano Reggiano DOP®, Butter & Parsley

LINGUINE | 23made from durum wheatAfeltra Gragnano Linguine with Shrimp, Tomato, Garlic, Chili Flake & Parsley

FREGOLA | 22made from durum wheatCasa del Grano Fregola with Clams, Tomato, Chicken Broth, Garlic, Chili Flake & Parsley

FUSILLI | 18made from lentilsPasta Lensi Fusilli with Eggplant, Tomato, Garlic, Basil & Ricotta Salata

AGNOLOTTI | 21made from soft & durum wheatHousemade Egg Stuffed Pasta with Butternut Squash, Local Ricotta, Grana Padano DOP, Amaretti Cookies, Served with Black Truffle Butter

TAGLIATELLE | 19made from durum wheatHousemade Egg Pasta with Housemade Sweet Sausage and Fennel Ragù with Butter, Parmigiano Reggiano DOP® & Pecorino Romano

PIZZA alla PALA TRADITIONAL ROMAN-STYLE PIZZA

DALLA SALUMERIA

GRANDE PIATTO MISTO | 24 All 5 Salumi & formaggi with housemade fig mostarda

TRIO DI MOZZARELLA | 22 Enjoy your favorite 3 of our mozzarella selection

with Extra Virgin Olive Oil and Sea Salt

STEP 1: HOUSE BAKED BREADS ALL OF OUR BREADS ARE MADE FRESH DAILY IN OUR PANETTERIA WITH OUR LIEVITO MADRE AND ORGANIC, STONE MILLED FLOURS

*Denominazione (di) Origine Protetta (DOP) means that a product is produced, processed, and prepared in a specific geographical area only.

ANTIPASTI

CONTORNI

SECONDI

FRITTO DEL GIORNO | MPSee Server for Our Daily Selection

POLPO | 17Charred Octopus, Marinated Gigante Beans, Frisée & Charred Grapefruit Vinaigrette

CARPACCIO | 16Toro Ranch Piemontese Beef, Arugula, Shaved Parmigiano Reggiano DOP® & Lemon Vinaigrette

MISTA | 14Radicchio, Endive, Arugula, Fennel, Radish, Sundried Tomato, Red Onion & Poppy Seed Vinaigrette

CAROTE | 15Roasted Heirloom Carrots, Arugula, Spiced Fried Chickpeas, Fennel, Radish, Couscous, Pickled Onion & Apricot Orange Vinaigrette

CAVOLO NERO | 15 Tuscan Black Kale, Grapefruit, Pomegranate & Pecorino and Crème Fraîche Vinaigrette

VERDURE MISTE | 15 | 20Charred Vegetables with Quinoa, Farro, Lentils, Frisée & Red Wine Vinaigrette

PATATE | 8Fried Fingerling Potato & Rosemary

BROCCOLINI | 8Sautéed Broccolini with Garlic & Pickled Fresno Chili

DEL GIORNOSee Server for Our Daily Selection

Please inform your server of any allergies or dietary restrictions. *The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness.

BRUSCHETTA 2 PIECES ON HOUSEMADE PANE RUSTICO

PASTA NOT ALL PASTAS ARE CREATED EQUAL.

THE SECRET IS IN THE GRAIN...

perfect for sharing!

RICOTTA E MIELE | 11 Local Ricotta with

Black Truffle Honey

GAMBERETTI | 14 Poached Shrimp with Tarragon Aioli &

Fresh Grated Horseradish

TONNO E FAGIOLI | 12Olive Oil Poached Tuna with

Cannellini Beans, Chive & Pickled Red Onion

FEGATINI ALLA TOSCANA | 13 Free-Range Chicken Liver Pâté with

Housemade Giardiniera

CALAMARI | 23Grilled Calamari with Tomato Braised Chickpeas, Escarole, Swiss Chard & Grilled Housemade Rustic Bread

SALMONE | 28Pan Seared Salmon Fillet with Black Lentils, Pancetta, A. Bauer’s Mustard, Parsley, Frisée & Chives

MANZO | 29Creekstone Hanger Steak with Roasted Heirloom Carrots, Broccolini & Balsamic

POLLO | 25Cascun Farms Chicken with Fried Potatoes, Olives, Charred Lemons & Dandelion Greens

SALUMI E FORMAGGI TOSCANI | 19Finocchiona, Porchetta, Pecorino Toscano, Pecorino Gigante with Fig Mostarda

Viareggio, Toscana

Regione Toscana

Regione Toscana

VINO E GRANOWINE FORWARD, GRAIN BACKWARD

DURUM WHEATAlso called “grano duro”, durum flour is typical of Southern Italy. Higher in protein and carotenoids than other varieties of wheat, this golden-hued grain is traditionally used for pasta and bread.

HARD RED SPRING WHEAT

A class of wheats named for their spring planting season, hard spring wheats are high in protein and ideal for use in sourdough breads.

EMMER

Emmer, also called farro, was widely cultivated in the ancient world but has been all but lost in modern agriculture.

GRANO ARSOOur “Grano Arso,” or “burnt grain” bread is made from Wild Hive Hudson Valley grown, organic stone-milled flour. We “burn” the flour in our brick oven, then mix it into a dough. The resulting flavors are deep, with notes of coffee and chocolate.

RYE

Rye has been cultivated in Central and Eastern Europe since the Middle Ages. Similar to wheat but lower in gluten, Italian rye breads are often made with a combination of rye and wheat flours.

SOFT WHEAT

Typical of Northern Italy, soft wheat can be used as an all-purpose flour, or in combination with other flours for bread making.

MEDITERRANEO GRANO ARSO

EMMER BOULERUSTICO

GRANO DURO(in combination with soft wheat)

OTTOTONDO

THE GRAINS IN OUR BREAD

OUR PRODUCERSIT’S ALL ABOUT THE WHEATThere are 2 categories of pasta: Fresh Pasta (pasta fresca) & Dried Pasta (pasta secca). The main difference between the two are the raw materials used and how long each can be preserved. Fresh pasta is not inherently better than dried pasta. This is a misconception that developed outside of Italy. They are just different and used in different situations. Some types of pasta are served only fresh, others only dried, and some others can have fresh and dried versions.

GRAIN BACKWARDWe’re going back in time, celebrating grain varieties that have remained untouched for hundreds, even thousands of years. Let’s get to know the biodiversity of one of the most important foods on our planet.

MULINO MARINOThe stone mill of Mulino Marino is located in the small village of Cossano Belbo in Piemonte. Three natural stone mills grind all the organic grains from heirlooms varieties of indigenous “ottofile” (eight-row) corn to spelt, enkir, buckwheat, kamut, and barley.

WILD HIVEFarmer and baker Don Lewis founded Wild Hive farm to promote sustainable farming communities in new york’s hudson valley through grain based local agriculture. Wild Hive supplies our bakery with 100% stone-ground high quality flour.

PASTA

Grano DuroDurum Wheat

Pasta SeccaDried Pasta

Pasta FrescaFresh Pasta

Pasta FrescaFresh Pasta

Grano TeneroSoft Wheat

+ +

Protein

Gluten

Amber-Yellow

Larger Grains

Protein

Gluten

White

Smaller Grains

*Semolina = f lour made from Grano Duro

Water Egg