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
Tender beef and pork meatballs on cheesy polenta with red wine sauce, served with focaccia bread
Eggplant and Porcini “Meatballs” 7.95
with Tomato and Parmesan
These light and flavorful meatless “meatballs” were all the rage during our winter Restaurant Week!
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
Early Spring Caprese 8.95
Housemade Mozzarella with minced Broccoli Salad, Grilled Broccolini, Calabrian Chile Oil and Garlic Focaccia.
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
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.
EAT YOUR VEGETABLES!
Escarole Gratin 8.95
This is true, hardcore Italian. You sear the leafy escarole in a pan with olive oil and garlic. Add capers and plumped raisins, then sprinkle with Pecorino and Parmesan and bake it to order. Drizzled with a tiny bit of reduced balsamic, this side dish
is that delicious combination of vegetable, garlic, olive oil and sweet/salty. So good to eat!
Asparagus Mixed Grill 9.95
Asparagus, baby artichokes and zucchini are grilled and tumbled over a shmear of garlic mayonnaise for Springtime vegetables rustically presented!
*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.
***Wheat Penny Burger 13.95
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 12.95
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 13.95
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
Grilled Rock 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.
Green Lasagne with Cheese and Tomato 15.95
A labor of love. Homemade spinach pasta comes rolling forth from the pasta machine brilliantly green and very thin. It is layered with housemade ricotta cheese scented with nutmeg, and a light, fresh tomato sauce–eons away from the heavy, dense lasagne of the past. Simple, delicate, authentic, and so good.
Bucatini Cacio Pepe 11.95/18.95
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, but for a small bit of butter and olive oil to get it started. Liz learned a unique method of making Cacio Pepe especially fresh and creamy—by adding the whey from homemade ricotta to the pan. We make a lot of ricotta, so this dish seemed a natural for us! Bucatini is one of our favorite pastas, and done this way it is very, very simple–but out of this world.
PLATE DINNERS – served after 5pm with your choice of two sides
Crispy Brick Chicken Thighs 19.95
Superior-quality, all natural chicken thighs are boned out, seasoned and cooked juicy and crispy under a brick.
Grilled Pork Rib Chop with Spring Vegetable Piccata … 24.95
Brined and beautifully charred, this bone-in chop is grilled to medium-well and drenched in a pan sauce of asparagus, mushrooms, peas and capers tossed with lemon, wine and good chicken stock
Grilled Rainbow Trout 24.95
What could be better than grilled butterflied trout with Charred Scallion Mayo and Dill Sprigs?
**Grilled Strip Steak with Porcini Rub 29.95
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 17.95
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
- Green Beans
- Garlicky Sauteed Spinach
- Sauteed Rapini
- Cheese Polenta
- Roasted Potatoes
- Cauliflower Mash
- Grilled Broccolini
- Cauliflower Mash
- Grilled Broccolini
- Cauliflower Mash
- Grilled Broccolini
*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.
PIZZAS – small and large rounds
Our California-style pizzas are made with a dough that slowly proofs over several days, creating flavor and a slightly chewy, air-pocketed crust that complements our delicious toppings. Housemade sausage and other carefully sourced meats, ricotta and mozzarella cheeses made every day, fresh herbs and vegetables, sauces, condiments, herb shakes and spice mixes bring a unique character to our pizzas as they emerge, hot and tasty, from our 700-degree deck oven.
**Please note that in the Italian Pizzaioli tradition, we allow the pizzas to stay in the oven until the rims are nice and browned, with char-spots here and there. This insures a firm bottom crust that gives an assertive crunch when cut. If you prefer your pizzas baked less dark, please let us know when you order!
SPRING HAS SPRUNG 14.95 | 21.95
A white pizza with Shrimp, Fresh Asparagus and Chives
CLAMS CASINO 14.95 | 21.95
A white pizza with Clams, Nueske’s Bacon, Toasted Focaccia Breadcrumbs and Parsley
WRIGLEY FIELD 13.95 | 20.95
House Roasted Italian Beef, Chicago-style Giardiniera
MR. WHITE 13.95 | 20.95
A white pizza with Smoked Provolone, Mozzarella, Fontina, Parmesan, Rosemary
TAYLOR STREET 13.95 | 20.95
Italian Pork Sausage, Spinach, Garlic-braised Mushrooms
GAUCHO 13.95 | 20.95
A white pizza with Shitake Mushrooms, Poblano Peppers and Chipotle Sauce on Top
ANGRY SAL 13.95 | 20.95
An Olive Oil base with Italian Pork Sausage, Fresh Mozzarella, Basil and Spicy Tomato Sauce on Top.
ANGELA 13.95 | 20.95
A white margarita with Fresh Mozzarella, Sliced Roma Tomato, Basil
PHILOMENA 13.95 | 20.95
Sliced Meatballs, Sweet Peppers and Onions, Oregano
TARTE FLAMBEE, OUR WAY 14.95 | 21.95
A white pizza with Bechamel, Nueske’s Bacon, Braised Onions, Fresh Thyme
TOMMASO 14.95 | 21.95
Grapes, Roman Sauce, Aged Blue Cheese, Crispy Shoestring Onions
HAWAII 4-0 13.95 | 20.95
Ham, Charred Pineapple, Fresh Jalapenos, Cilantro
THAT’S THE WAY UH-HUH, UH-HUH 13.95 | 20.95
Pepperoni, Roasted Sweet Peppers
SICILIANO 13.95 | 20.95
Orange-scented Castelvetrano Olives, Ricotta, Toasted Almonds