Canerdeli of Nettles with Fonduta Pillowy ricotta and bread dumplings of nettles and borage with a sauce of melted monatsio and fontina.
Gargati with Braised Lamb Sugo Hand-extruded pasta with a hearty lamb shoulder braise balanced with peas and minted gremolata.
Ravioli with Ricotta, Artichoke and Bacon Fresh sheep's milk ricotta ravioli tossed with baby artichokes, crispy tamworth bacon and shaved pecorino.
Pappardelle with Sugo di Coniglio Signature slow-braise of rabbit, porcini, pancetta and sage. Tossed with egg yolk pappardelle and finished with parmigiano-reggiano.
Spring Garlic Minestrina A delightful vegetable soup made with the season's freshest: spring garlic, peas, fava beans, asparagus, and chervil. In a Parmigiano-Reggiano enriched broth with cannellini beans.
Bozner Asparagus A Tyrolean speciality. Blanched white asparagus dressed with a mustard-y egg sauce, chives and tarragon.
Boar and Radicchio Salad Discovered during our travels in trieste. Thinly sliced roasted boar and shaved radicchio, dressed with olive oil, crushed sea salt, and fresh cracked black pepper.
Peas-n-Prosciutto Grilled Flatbread Puree of pea and mint slathered on a grilled flatbread with crushed prosciutto and shaved pecorino.
Montasio Frico An addictive friulian snack updated for spring. A lacy montasio cheese tuile filled with freshly shaved asparagus, fava beans and chive blossom
Cauliflower Florets Cauliflower dipped in parmigiano-reggiano batter, fried to golden and tossed in lemon, parsley and paprika salt.
Olives all' Ascolana Green cerignola olives stuffed with pork, prosciutto, and pecorino. Breaded and fried.
Olives, Pickles, Bread Olives marinated with citrus and herbs, house-pickled vegetables, grilled flatbread, and grissini.
Stuffed Cabbage Rolls Savoy cabbage leaves filled with braised pork and veal, seasoned with bacon, paprika and marjoram. Steamed and served in a rich brodo.
Horseradish-Crusted Salmon Local, wild salmon seared with a crisp golden brown crust and served over a warm shaved radish, watercress and dill salad with cren.
Sour Cherry Stuffed Quail Inspired by our meals in the collio, pan-roasted quail stuffed with ginger and thyme-scented barley, fennel and dried cherries. Served over wilted escarole with a natural brandy jus.
Buckwheat Crespelle and Morels A paper thin buckwheat crepe filled with a spring saute of fresh local morels, fava beans and their leaves, and warmed goat's milk cheese.
Sauteed Fiddlehead Ferns Simply prepared in butter with sea salt and ground black pepper.
Grilled Asparagus Spears Local green asparagus, finished with extra virgin olive oil, lemon and a 36-month old parmigiano-reggiano.
Chocolate Pine Nut Torta Dark, bittersweet chocolate ganache in a toasted pine nut crust. Served with house-made creme fraiche, olive oil, and sea salt.
Honey and Mascarpone Cake Parsnip cake layered with honeyed mascarpone mousse, candied kumquat and walnuts with fresh tarragon for an anise-like finish.
Pink Peppercorn Pavlova A modern interpretation of a classic. Floral pink peppercorn paired with first-of-the-season local strawberries, soft vanilla cream, and sweet basil syrup.
Vanilla Gelato with Crushed Lavender, Olive Oil, and Sea Salt
A Selection of Gelato and Sorbetto From Noci A passion for Italy, cycling, and great food, no wonder we love these guys. Organic dairy and seasonal flavors.
Affettati e Formaggi
Cured Meats Includes housemade, local, regional, national, and international artisan-produced selections.
Regular For 1-2 15.00
Big For 3-4 20.00
Cheeses With house made-seeded rye crackers and a variety of palate-completing accompaniments.
Regular For 1-2 16.00
Big For 3-4 22.00
$13 per person. Served Tuesday Friday 11:00am 4:00pm, Saturday 12:00pm 4:00pm
Choice of panino below. Includes salad of the day and trio of cookies
Roasted Chicken with Asparagus and Tarragon Aioli
Ham and Montasio Cheese With horseradish kraut and mustard aioli