LUNCH

ANTIPASTI

Polpette 8
Sicilian meatballs over fresh marinara | pecorino cheese

Arancini di Riso 10
Traditional mozzarella rice balls with saffron | ”trifolati” mushroom sauce

Fritto Misto 13
Fried combination of gulf shrimp | calamari | asparagus

Burrata con Pomodoro 12
Heirloom tomato | andria burrata | oregano DOP oil | focaccia crouton

Signature Prosciutto di Tonno 14
Limoncello cured ahi tuna | eggplant ”a scapece”

INSALATE

Insalata Invernale 7
Shaved winter beets | crispy fennel | market greens |“lira rossa” forma di frant cheese
avocado | light herb vinaigrette

Insalata Cesare 7
Romaine lettuce with a classic caesar dressing topped with anchovies and parmesan

Misto Pesce 19
Combination of tuna prosciutto, boquerones anchovies, shrimp and fried mussels

PUCCIA 12
Traditional southern Italian sandwich served with your choice of a small salad, soup or
homemade chips
Bari
Prosciutto, arugula and buffalo mozzarella with a balsamic aioli
Matera
Lightly smoked speck and coppa, grain mustard
Sambuca
Anchovies, mozzarella and heirloom tomato

PASTE

Paccheri cacio e pepe 14
Paccheri pasta with cacio-pecorino cheese sauce | fresh stracciatella-burrata

Creste di Gallo alla Norma 12
Maccaroni style pasta tossed in a tomato sauce | diced eggplant | ricotta salata

Strozzapreti con ragu di manzo 17
Non-traditionally cooked “Choking the Priest” pasta | short rib ragout | parmigiano

Bucatini con pollo 16
Bucatini pasta | grilled chicken | basil pesto sauce

Pizzaiola di spaghetti al nero di seppia 26
Squid ink spaghetti | lobster | light roasted garlic pizzaiola sauce

Ravioli con Gamberi del Golfo 26
Gulf shrimp and spinach ravioli | thyme and onion sauce | black garlic

SECONDI

Cotolette di Pollo alla Palermitana 19
Breaded chicken breast | roasted potatoes | mixed green salad in light vinaigrette

Filetto di Dentice alla Lampedusana 26
Baked Gulf red snapper | heirloom tomatoes | potatoes | olives | capers

Piccata di Vitello 26
Seared veal prepared either lemon and capers or forest mushroom and marsala wine
Accompanied with asparagus and smoked fingerling potato

Executive Chef: Maurizio Ferrarese

Pin It on Pinterest

Share This