DINE

– Menu –

DINE

Tuesday, March 26 2019

risotto: carnaroli rice with chicken, roasted cauliflower, Kalamata olives & fontina 18

pasta: rigatoni with mild sausage, oyster mushrooms, kale & white wine 18

ANTIPASTI

Ciccetti

house marinated olives & rosemary spiced almonds      8.5

FRIED olives

sausage stuffed Sicilian olives, breaded & fried      6.5

beet cured salmon

red, golden & chioggia beets, horseradish, goat cheese, hazelnuts, bulls blood 13

MUSSELS ALLA PUTTANESCA

tomatoes, capers, olives, garlic, toasted baguette 13

antipasti plate

prosciutto di Parma, robiola, giardiniera, whole grain mustard, Villa Manodori balsamic vinegar 12

oxtail soup

beef broth, farro, crimini mushrooms, celery leaf, agrumato 12

sformato

celery root, Parmigiano Reggiano, nutmeg, balsamic vinegar, olio verde 11

caesar salad

romaine, lemon, focaccia croutons, grana Padano      9

seasonal salad

watercress, arugula, fennel, radicchio, orange supreme, Pecorino Romano, toasted pistachios, orange balsamic vinagrette 9

pasta e risotto

risotto

carnaroli rice with house-smoked mozzarella, roasted tomatoes, Parmigiano Reggiano, basil 18

stringozzi alla Spoletina

eggless pasta, tomato, olive oil, garlic      16

pappardelle with lamb Ragu

egg pasta, lamb & eggplant ragu, Kalamata olives, goat cheese 20

paccheri with braised short rib

pancetta, red wine, tomato, gremolata      22

stringozzi with salmon

eggless pasta, speck, oyster mushrooms, roasted cherry tomatoes, dill cream, sorrel 20

goat cheese RAVIOLI

saffron pasta, nutmeg, fennel pollen, orange, rosemary, Parmigiano Reggiano 20

linguine with clams

red onion, pancetta, chilies, white wine      20

Linguine with pesto alla genovese 17

green beans, potatoes, basil pesto, pine nuts

rigatoni with spicy sausage

onion, tomato, bell peppers      18

PAPPARDELLE WITH WILD BOAR RAGU
egg pasta, crimini mushrooms, pancetta, smoked paprika 20

quadrucci with roasted chicken (a.k.a. #11)

field greens, prosciutto di Parma, sliced almonds, asparagus, balsamic vinegar, mascarpone      20

fettuccine with pork belly all’ arrabbiata 19

egg pasta, kale, tomatoes, garlic, chilies

fettuccine alla Bolognese

beef, pork, tomato & nutmeg ragu      17

 SPINACH & EGG fettuccine with Shrimp

chickpeas, kale, red onion, dill, feta      19

 spaghetti with meatballs

tomato, herbs, Parmigiano Reggiano      18

spinach & egg fettuccine with crab

tomato, cream, chilies 20

GNOCCHI with beef tenderloin

ricotta gnocchi, mushrooms, zucchini, leeks, truffle cream, Parmigiano Reggiano 22

tagliarini

egg yolk pasta, prosciutto di Parma, truffle cream      20


 a 3% employee health and benefits charger will be added to all guest checks, this is not a gratuity

— date night menu —

 

Sunday - Thursday | 8 - 9.30

 

marinated olives, caesAr or seasonal salad, 1/2 bottle of house red or white wine & 2 pastas:

$45

penne puttanesca

tomato, crushed red pepper, anchovy, olives, capers

spaghetti carbonara

pancetta, Parmigiano, pecorino Romano, egg, cream

stringozzi alla Spoletina

 eggless pasta, tomato, olive oil, garlic

PENNE ROSmarino

rosemary, chilies, tomato, cream

FETTUCCINE ALLA BOLOGNESE
beef, pork, tomato & nutmeg ragu

fettucCine D'ALFREDO

lemon-infused Alfredo butter, cream, parsley

spaghetti cacio e pepe

pecorino Romano, black pepper

penne rosa

rosemary, chilies, tomato, cream

risotto with chicken

lemon, mint, basil

please, no modifications. dine in only. 

a 3% employee health and benefits charger will be added to all guest checks, this is not a gratuity

—  DOLCI —

 

creme caramel

caramel custard      6.5

pistachio cheesecake

lemon curd, candied pistachios      7.5

bestia nera

flourless chocolate cake, vanilla whipped mascarpone, seasonal fruit      8

profiterole

pastry shells, salted caramel ice cream, chocolate sauce  8

tiramisù

mascarpone, Marsala, ladyfingers, espresso   8.5

chocolate truffle OR ALMOND BISCOTTI   2.25

 

ice cream & sorbet

selections from Sonny’s Ice Cream  6.5

a 3% employee health and benefits charger will be added to all guest checks, this is not a gratuity

—  kit's MENU —

Kit Broder, first grandchild of the Broder family, is an avid pasta eater and Italian food enthusiast! Kit was born with Down syndrome. In celebration of her bright future and the vibrant community of people with Down syndrome, 10% of all Kit's menu sales will be donated to the Down Syndrome Association of Minnesota & Jack's  Basket. 

Vegetables

kid's caesar salad      3

Kid's warm mixed veggies      3

Pasta

Spaghetti with Tomato Sauce      6

spaghetti with meatballs      6

"MAC & CHEESE" PENNE WITH CHEESE SAUCE      6

SPAGHETTI BOLOGNESE      6

CHEESE RAVIOLI WITH TOMATO SAUCE      6

PENNE WITH PESTO & Romano      6

 

a 3% employee health and benefits charger will be added to all guest checks, this is not a gratuity