Menu » Lunch · Dinner · Late Night
Antipasti
Pork Fried Almonds with Rosemary & Garlic
Marinated Olives
Broccoli with Roasted Garlic & Anchovy Vinaigrette
Charred Cauliflower, Toasted Breadcrumbs, Cornichons & Parsley
Shaved Brussel Sprouts, Pecorino Noce
& Parmigiano Reggiano
Salt-Roasted Beets with
Whipped Goat Cheese & Pistachio Vinaigrette
Braised Baby Artichokes, Fingerling Potatoes,
Asiago & Salami Toscana
Olive Oil-Poached Tuna with Greek Lima Beans
House Cured Spanish Anchovies
Calamari with Fregola, Radishes, Cucumbers & Pistachios
Burrata Pugliese, Acorn Squash, Portobello Mushrooms & Balsamic
Salad
Castelfranco, Sunchokes, Hazelnuts, Apple Cider Vinaigrette
Tuscan Kale & Romaine Caesar Salad With Hard Boiled Quail Egg
Chanterelles, Apple & Celery Root With Truffle Vinaigrette
Fried Items
Chorizo Stuffed Olives
Prosciutto Escarole Bread Balls
Deviled Egg with Arugula & Caper Berries
Fried Brussel Sprouts with Thyme, Lemon & Chili Flakes
Eggplant Parmesan Balls
Butternut Squash Arancini with Sage & Walnut Pesto
Pig’s Ear with Crispy Kale, Pickled
Cherry Peppers & Fried Egg
Petit Basque Cheese with Membrillo
Sardines with Shaved Fennel Salad & Lemon Vinaigrette
Panini
Salami Toscana, Goat Cheese & Black Olive Tapenade
Coppa with Provolone Cheese, Pickled Cherry Peppers
& Creole Mustard
Porchetta with Salsa Verde
Cured Meats
Catalonian Fuet
Prosciutto di San Daniele
Lingua Agrodolce
Jamon Serrano
Tartufo
Prosciutto di Parma
Finochionna
Sopressata
Cacciatorini
Testa
Coppa
Purple Pig Platter
Smears
House Cured Lardo Iberico
Whipped Feta with Cucumbers
Pork Liver Pate
Mortadella, Balsamico & Pistachio
Pork Neck Bone Rillette & Mostarda
Pork Neck Bone Gravy with Ricotta
Eggplant Caponata with Goat Cheese
Roasted Bone Marrow with Herbs
Foie Gras & Membrillo
Cheese
Fontina
Pecorino Noce
Parmigiano Reggiano
*Quadrello Di Bufala
Tomme de Brebis
*Podda
Big Ed’s
*Dolomiten
*Prairie Breeze
Cave Man Blue
*Piave Vecchio
Truffle Tremor
*Capriole O’Banon
*Pecorino Toscano
*Lincoln log
*Le Chevre Noir
*Cabot Cheddar
*Delice de Bourgogne
*Blu di Bufala
Camembert
(*Pasteurized)
a la Plancha, etc.
Meatball Slider with Parmesan & Arugula on Brioche
Charred Green Onions with a Romesco Sauce
Pig’s Tails Braised in Balsamic
“Gamba Roja” Spanish Red Shrimp A La Plancha
Milk Braised Pork Shoulder with Mashed Potatoes
Morcilla with Pink Lady Apples, Watercress & Saba
"JLT" with Fried Hen Egg & Lemon Aioli
Jimmy's House Made Italian Sausage with Braised Escarole & Cannellini Beans
Mussels with Pancetta, Crème Fraiche & Marjoram
Buttermilk Brined Quail, Salsify and Pomegranate
Razor Clams with Oregano, Lemon & Olive Oil
Pork Sweetbreads with Fennel & Apricots
Pan Fried Skate Wing with Beets, Blood Orange, Mint & Blood Orange Balsamico
Chicken Thigh Kebabs, Fried Smashed Potatoes & Tzatziki
Sepia with Almonds & Fried Rosemary
Pork Blade Steak with 'Nduja & Honey
Turkey Leg Confit, Crispy Lentils, Treviso, Endive & Agro Dolce
Scallop Spiedini with Chickpea Aioli
Octopus with Green Beans, Fingerling Potatoes & Salsa Verde
Wagyu Sirloin Tip with Fingerling Potatoes, Red Onions, Olives & Bone Marrow Vinaigrette
Lamb Saddle Milanese, Black Chickpeas Kale & Yogurt Sauce
Porcini Rubbed Bone in Beef Tenderloin with Portobello Mushrooms & Aged Balsamic
Dolci
Lemon Panna Cotta
{with Pistachio Croccante}
Sicilian Iris
{Ricotta & Chocolate Chip filled Fried Brioche}
House-made Italian Wedding Cookies
Festa di Santa Lucia Crema
{Farro & Ricotta with Chocolate Sauce}
Panino con Nutella
{A Sweet Sandwich filled with a Chocolate Hazelnut
Spread, Marshmallow Cream & Bananas}
Bread Pudding with Marsala & Citrus
{Caramel Sauce & Whipped Cream}
Soft Serve Ice Cream
{Toasted Cinnamon Flavor or Pistachio Flavor}
Affogato
{Espresso over Toasted Cinnamon Soft Serve}
Caffe
American Coffee
Cappuccino
Espresso
Caffe Latte
Tea
Sicilian Blood Orange
{Green}
Into the Wilds of Greece
{Herbal Decaf}
Gingerbread Rooibos
{Herbal Decaf}
First Flush Darjeeling
{Black}