TASTES FOR THE TABLE

Antipasti
Chef's selection of cured meats
& seasonal vegetables 12

Cauliflower Fritti
with anchovy aioli 9

Parmigiano-Reggiano
with candied walnuts, honey,
quince paste & sunflower crackers 11

Sweet & Sour Calamari Fritti
with pickled peppers, fennel & lemon mayonnaise 9

Pizzetta all'Andrea
with tomatoes, caramelized onions, anchovies,
olives & Parmigiano 8

Pizzetta al Prosciutto
with spinach, roasted tomatoes& fontina 10

Pizzetta al Melanzane
grilled eggplant, San Marzano 8

Marinated Olives 4

APPETIZERS

Farinata
chickpea flatbread with mushrooms,
caramelized onions & sage 8

Arugula & Pomegranate Salad
with endive, gorgonzola& pomegranate vinaigrette 9

Mixed Greens
with herbs & citrus vinaigrette 7

Steamed Mussels
with fennel, tomatoes, saffron & mascarpone 10

Insalata Tre Colore
with escarole, romaine, radicchio,
shaved Parmigiano & red wine vinaigrette 8

Grilled Prawns
with celery root, fennel, blood orange
& parsley salad in a blood orange vinaigrette 12

Italian Wedding Soup
with veal meatballs, escarole, ditalini pasta & parsley 9

All menu items are seasonal and subject to change.