APPETIZERS
Soup of the Day
nice cup … 4.50 biggish bowl … 6.50
Eggplant Fries 6.95
Ya gotta try ‘em! Crispy rice coating, yogurt sauce
Meatballs 8.95
Tender beef and pork meatballs on cheesy polenta with red wine sauce, served with focaccia bread
Bruschetta 6.95
Grilled bread with Rapini and Smoked Provolone
Eggplant and Porcini “Meatballs” 7.95
with a light tomato sauce and Pecorino and Parmesan Cheese
Warm Focaccia Bread 6.95
Extra Virgin Olive Oil, Pecorino and Parmesan Cheese
Add to the plate:
- Homemade Ricotta 1.75
- Roasted Cherry Tomatoes with Garlic 1.75
- Charred and peeled Sweet Peppers 1.75
SALADS
Early Fall Caprese 8.95
Housemade mozzarella with Wheat Penny marinated artichoke hearts and grilled broccolini. Finished a healthy drizzle of lemon oil and extra virgin olive oil.
Kale Salad 8.95
Sliced thin and piled tall and fluffy with matchstick-cut carrots, local apple, sweet little roasted cherry tomatoes and a sweet-and-salty balsamic and black olive vinaigrette. Showered with Parmigiano Reggiano.
Dressed Greens 5.95
A variety of seasonal greens with your choice of white wine vinaigrette, roasted garlic dressing or buttermilk dressing.
Slice of Ice 8.95
Cherry tomatoes, cubes of provolone, a lively roasted garlic dressing and a scattering of sliced pepperoni blasted in the oven till it’s cupped and crispy, all piled on a slab of chilled iceberg.
Arugula and Shaved Cauliflower Salad 8.95
Shaved Parmesan, orange zest, smoked salt, housemade lemon oil
EAT YOUR VEGETABLES!
Butternut Squash with Chile Breadcrumbs and Balsamic-Butter Drizzle 8.95
Local squash abounds right now, and this is a terrific dish—butternut squash, tender and sweet, takes a run through the brick oven topped with spicy, cheesy, herby bread crumbs, then we drizzle it with balsamic vinegar-butter sauce for a squash taste sensation you are going to love.
Creamed Spinach 7.95
Fresh spinach leaves, housemade mornay sauce and parmesan gratineed to bubbly goodness in the pizza oven.
*Green Beans with Soy Sauce Vinaigrette and Anchovy Mayo 7.95
I stole these from Girl and The Goat in Chicago. They are savory, juicy and hit all the right umami notes.
Roasted Yukon Potatoes 6.95 Served after 5pm
Split, flattened and roasted with olive oil, coarse salt and freshly ground pepper till crispy ‘round the edges.
SANDWICHES
***Wheat Penny Burger 14.00
Our default temp is medium-well; if you’d like your burger cooked differently, just tell your server!
The kitchen is proud of our special blend of 70% chuck, 15% short rib and 15% brisket, resulting in a juicy, nicely-textured and flavorful burger! Ask your server what condiments, vegetables and other garnishes today’s Burger is sporting, or just go traditional with cheese, lettuce, pickles, sliced onion (any or all) and your choice of classic condiments.
Mushroom Milanese 13.00
A big portabello mushroom breaded with panko crumbs, then deep-fried till golden brown and crispy-crunchy. Served hot on freshly-made foccacia bread with a fistful of arugula and a smear of salsa verde, an Italian green sauce made with parsley, capers,olive oil, lemon, and love.
The Philadelphia 14.00
Pork Shoulder braised to juicy tenderness is teamed up with provolone cheese and one of our favorite vegetables, rapini. This quintessential Italian cousin to broccoli is a traditional match with pork–in pasta, in soups and on Sunday dinner platters, but
especially in this iconic Italian sandwich beloved in Philadelphia. You can even get them at the airport! Juicy, garlicky perfection.
PASTA AND MORE
Bucatini Cacio Pepe with Roasted Delicata Squash 13.00/21.00
An iconic Roman pasta dish, Cacio Pepe literally means “Cheese and Pepper”. Traditionally the pasta is tossed with nothing but pecorino cheese and black pepper. We learned a way to make it especially fresh and creamy adding the whey from homemade ricotta to the pan. We make a lot of ricotta, so this dish seemed a natural for us! To make it seasonal, we toss it with pieces of oven roasted local delicata squash.
Grilled Shrimp, Broccolini and Peppers with Polenta 18.95
Grilled with the vegetables, tumbled over polenta parmigiana and garnished with lemon oil and a drizzle of salsa verde, this is a “shrimp and grits” your mama never dreamed of.
Rigatoni all’Amatriciana 13.50/ 22.00
Amatriciana is one of a famous trio of pasta preparations that are signature to Rome. Pancetta and onions are sauteed in olive oil, deglazed with white wine, enriched with tomatoes and spiced up with dried chiles and black pepper. A flavorful, rustic pasta that is perfect for chilly weather!
PLATE DINNERS – served after 5pm with your choice of two sides
Grilled Rainbow Trout 27.00
Two griddled fillets of trout are garnished with fresh herbs, roasted cherry tomatoes and a drizzle of housemade lemon oil. So simple, so good!
Crispy Brick Chicken Thighs 24.00
Superior-quality, all natural chicken thighs are bones out, seasoned and cooked juicy and crispy under a brick.
Pork Milanese 26.00
House-brined and pounded, we bread and then flash fry the cutlets and then drench them in Lemon-Caper Sauce with Summer Peas and Green Beans.
**Grilled Strip Steak with Porcini Rub 34.00
This 12 oz. beauty is rubbed with a housemade spice mix of dried porcini mushrooms, coarse salt, crushed black pepper and Spanish paprika, grilled to charred and juicy.
Cauliflower T-Bone 21.00
A thick center-cut slice of cauliflower is poached in aromatic broth, then cooked to a deep, burnished brown on the flat top until it looks like a steak! Garnished with a rough-chopped salsa-ish sauce full of things cauliflower loves–olives, garlic, raisins, orange segments, herbs and good olive oil. A savory, dramatic, center-of-the-plate take on a favorite vegetable.
Plate Dinner Side Choices
- Spaghetti Squash, Cheese Polenta , Garlicky Sauteed Spinach, Sauteed Rapini, Grilled Broccolini, Roasted Yukon Potatoes, Cauliflower Mash, Green Beans
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.