Menu
We use fresh, seasonal ingredients and our dishes are subject to change.
SPUNTINI
Warm Bariole Olives
with fennel pollen
Nodini
garlic & rosemary bread knots
Pagnotta
Jyan Isaac bread served with weekly featured olive oil
Mozzarella Grigliata
preserved lemon, anchovy, Canadian olive oil
Salumi & Gnocco Fritto
Dominick’s weekly cured meat selections served with apple mostarda
PIATTI FREDDI
Insalata di Stagione
market lettuce, aged wine vinegar, Sicilian olive oil
Puntarelle
roman chicory, pesto genovese, hens yolk, fried smelts
Agrumi Misti
seasonal citrus, smoked avocado, fennel heart, bottarga
Panzanella
Wong's tomatoes, Lambrusco vinegar, aged sheep ricotta
Lardo di Colonanta
strawberry, white parmigiano, hazelnut 12 yr. balsamic
Burrata Pugliese
served with Canadian olive oil
CRUDO
Merluzzo
dry aged black cod, chili bergamot, seaweed, citrus dressing
Salmone
dry aged Ora King, squid ink salt, agretti, smoked olive oil
Carpaccio di Manzo
wagyu tongue, pistachio verde, saba
Tartare di vitello
hand cut milk fed Veal, caper leaves, white anchovy
Capesante
diver scallop, bergamot, fennel pollen, agretti, Canadian olive oil
Carpaccio di Branzino
Carved table-side, finished with Franciacorta, Meyer lemon, olive oil & salt from Cervia
PASTA
Maccheroncini di Campofilone
choice of pomodoro or ragù marchigiano
Strozzapreti Cacio e Pepe
4 peppercorn blend, fresh pregiato truffle
Lorighittas al Nero di Seppia
Monterey Bay squid, chickpea grattugiato
Cresc’tajat al Polenta
dungeness crab, guanciale, trout roe, agretti
Spizzulus
polpette bianco, lemon, parmigiano, sweet butter
Pappardelle
smoked Sea Urchin butter, Cortez bottarga from Florida
Orecchiette
sweet peas & fava beans, pistachio pesto, sheep's milk cheese
Su Filindeu
The world's rarest pasta cooked traditionally in bone broth, served with pecorino dolce & braised lamb neck
PIZZA ALLA ROMANA
Mozzarella di Bufala
pomodoro, agrumato oil, basil
Soppressata
'nduja, stracchino, wild leek, taggiasca olive, oregano
Mortadella di pistacchi
stracciatella cheese, pistacchio pesto, basil
Funghi
hen of the woods, gorgonzola dolce, mascarpone, marjoram
Carbonara
taleggio, guanciale, hens yolk, pecorino, black pepper
Fior di Zucca
squash blossoms, ricotta cheese, sweet peas, pecorino
Burrata e Tartuffo
Burrata Pugliese, pomodoro, fresh pregiato truffle
DALLA GRIGLIA A LEGNA
PESCE
Polipo
spanish octopus, ‘nduja, pistacchio verde, warm butter
Capesante Grigliata
Hand-picked diver scallop cooked in its shell over fire, finished with burro bianco, smoked trout caviar & agretti
Orata
grilled Seabream, warm olives, Meyer lemon, spring herbs
CARNE
Bistecca Tagliata
various cuts available
Anatra all'Arancia
aged Pekin duck, blood orange ragù bianco
Iberico Pork Pluma
porchetta spices, saba lacquer, hens yolk
CONTORNI
Dandelion & white anchovy
Sicilian Squash Vines
Cavoletti alla fonduta
Artichokes alla Romana
Funghi al ragu bianco
Fagioli all'Amatriciana
Asparagi Bianchi
Local white asparagus, burro bianco, pecorino molinterno, pregiato truffle