DINNER MENU

Hours of operation:
Sunday- Saturday Lunch: 11:30AM- 4PM
Sunday- Thursday Dinner: 4PM-10PM
Friday-Saturday Dinner: 4PM-11PM
301.951.1988

MOZZARELLA BAR

Assaggi di mozzarella:

ONE CHEESE 12 (select one mozzarella & 2 condiments)
THREE CHEESES 19 (select three mozzarellas & 4 condiments)

Burrata (Fresh creamy cow mozzarella) USA
Ricotta di bufala (Fresh buffalo ricotta cheese) Italy
Mozzarella di bufala (Fresh buffalo mozzarella) Italy



Condiments:
Green tomato marmalade | Fresh seasonal tomatoes
Organic roasted peppers | Marinated organic eggplant
Basil marinated zucchini




Caprese
Imported buffalo mozzarella and tomatoes “caprese” 16

Burrata
Burrata cheese, roasted local beets and French bean salad 14

Mozzarella di Bufala
Buffalo mozzarella cheese, roasted eggplant, olives, capers, tomatoes 14

Burrata Pugliese
Apulian Burrata, local baby heirloom tomatoes, oregano and basil 15

Mozzarella di Bufala
Buffalo mozzarella cheese, roasted organic peppers, imported prosciutto 16

Fior di Latte affumicata
Imported smoked Cow Mozzarella, speck and marinated radicchio with balsamic vinegar 14

AFFETTATI

Assaggi di salumi
Small 12 - Large 18
Tasting of a variety of cured meats

Prosciutto di parma | Lombo piccante
Felino | Salame nostrano | Speck

Prosciutto di Parma
Sliced to order parma prosciutto aged 24 months 16

Prosciutto e Mozzarella di Bufala
Imported aged parma prosciutto and buffalo mozzarella 16

ANTIPASTI

Zuppa del Giorno
Chef’s daily soup 8

Ribollita Toscana
Summer vegetable Tuscan style soup “Ribollita” 9

Farro, Fave, e Caprino
Spelt, fava bean and goat cheese salad with lemon-mint vinaigrette 12

Sardine e Mozzarella Affumicata
Grilled Mediterranean Sardines, smoked mozzarella and salsa verde 14

Funghi e Polenta Bianca
Wild mushrooms with white polenta, truffle and pecorino cheese 14

Fritto Misto
Crispy fried calamari, eggplant, zucchini, and spicy tarragon dip 16

INSALATE

Panzanella
Tuscan baby heirloom tomato salad, cucumber, celery, crostini, red wine vinaigrette 11

Ruchetta e Carciofi
Shaved fresh baby artichokes, arugula, fennel and lemon vinaigrette 12

Lattuga
Boston butter lettuce, gorgonzola cheese, walnut and crostini 12

Rape e Fagiolini
Local organic beets, spring green beans and goat cheese salad 12

Asparagi, Fave e Caprino
Shaved local Asparagus, fava beans and crumbled goat cheese, lemon vinaigrette 12

*Add Buffalo mozzarella or Burrata cheese to all salads 5

PRIMI PIATTI



* Cavatelli
Ricotta cheese cavatelli, marjoram leaves, fresh tomatoes, and toasted pinenuts 15

* Garganelli
Garganelli pasta with beef, pork, and veal bolognese sauce 16 Spaghetti - Spaghetti with manila clams, olive oil, garlic and chili flakes 17

* Tortelli di Zucca
Pumpkin filled pasta in a butter, sage sauce, and crumbled amaretti cookie 16

* Gnocchi
Potato dumplings with veal ragu and asparagus 17

* Bigoli
Thick spaghetti, duck and porcini mushroom ragu 17

* Orecchiette
Orecchiette pasta, Italian mild sausage, green peas and Parmigiano reggiano 15

* Calamarata
Calamarata pasta, sepia, shrimp, mussels and clams, Italian parsley bread crumbs 17

*Pasta made fresh daily | Organic whole wheat and gluten free pastas available.

SECONDI PIATTI

Rana Pescatrice
Monk Fish fillet ‘Ossobuco’, fregola sarda pasta, zuppa di pesce sauce 27

Branzino
Mediterranean Branzino fillet, artichokes, asparagus and olive ragu 29

Spigola
Wild Local Striped Bass, cream of fennel, Tuscan Kale with pinenuts 28

Cioppino
Shellfish and Fish stew “Cioppino” with bell peppers, grilled bread 27

Petto d’Anitra
Roasted Maple leaf Farm Duck Breast, pumpkin ravioli, marsala wine reduction, carrots and green peas 28

Polletto al Mattone
Marinated “stone baked” Cornish Hen, fingerling potatoes and summer onions 19

Vitello Brasato
Milk braised veal, white creamy polenta, and mushroom gremolada 24

Vitello
Veal loin “Saltimbocca”, Talegio cheese, sautéed with mushrooms and fresh arugula 29

VERDURE

Sides

Artichokes – Sautéed artichokes Romana 7
Spinaci – Sautéed spinach with garlic 6
Piselli e prosciutto – Green peas and prosciutto 6
Patate e Carote - Sautéed potatoes and carrots 4
Fave e Asparagi – Sautéed fava beans and asparagus 6
Polenta – Creamy white Polenta 5

DESSERT MENU

Torta di cioccolato farcita con crema al miele e salsa di albicocche
Chocolate cake with a layer of honey cream, served with apricot sauce 9

Zeppole con zabaione freddo
Italian doughnuts with cold sabayone sauce 9

Cestino di Limone con sorbetto del giorno e frutti di bosco
Lemon basket with sorbet of the day and fresh wild berries 8

Crostatina rovesciata di pesche e gelato alla vaniglia
Upside down peach tart with house made vanilla ice cream 9

Terrina al cioccolato con salsetta ai lamponi
Flourless chocolate and hazelnut terrine with raspberry coulis 10

Tiramisu
Classic mascarpone cheese and espresso cake 8

Cappuccino ghiacciato con croccante alle nocciole
Frozen “cappuccino” with mini florentine cookies 9

Assaggi di biscotti fatti in casa
Assortment of housemade cookies 8

Assaggi di gelati fatti in casa
Assortment of housemade ice cream 7

Ask your server about the featured dessert of the day

DRINKS

GRAPPA

Traminer Di Poli 22
Ciliege Di Poli 22
Castello Banfi 14


Lorenzoinga

100% Single Varietal Grappa- One of the few super-premium grappa distilleries that distill and produce grappa that are 100% single varietal.



Pinot Noir 14

Grape varietal: Pinot Noir from Trentino & Veneto Regions
Perfume: a touch of blackcurrant and wildberries
Taste: smooth and fruity, lightly tannic, with hints of wild berries, blackberries and blackcurrant


Gavi Di Gavi 14

Grape varietal: Cortese di Gavi exclusively cultivated in the D.O.C.G. Gavi town district (Piedmont) Perfume: very fruity and persistent
Taste: savory, lightly bitterish, with hints of bitter almonds


Prosecco 14

Grape varietal: Prosecco cultivated in the best areas of Conegliano and Valdobbiadene (Veneto)
Perfume: fragrant, fruity, delicate
Taste: fruity, typical of the Prosecco grape, with hints of baked apple


Barolo 14

Grape varietal: Nebbiolo, cultivated in the Barolo D.O.C. district
Perfume: Very clean, with the characteristics of the grape from which it is produced
Taste: Dry, robust, with hints it iris


Moscato 14

Grape varietal: D.O.C.G. Moscato d’Asti, (Piedmont)
Perfume: fruity, with hints of peach and apricot and a spiced sage touch
Taste: aromatic, typical of the moscato grape, with hints of rose


Dolcetto 14

Grape varietal: Dolcetto cultivated in the most famous DOC zones in Ovada, Alba and Asti, (Piedmont)
Perfume: fruity, dry and fragrant
Taste: lightly tannic, bitterish and fruity

PORTO


Presidential

Tawny 8
Tawny 10 years 12
Tawny 30 years 30
Tawny 20 Years 18
Vintage 2000 15
Six Grapes Reserve 12
Dow’s 2001 15
Cockburns’ Special Reserve 12
Fonseca 2000 50



VINI DOLCI

Zibibbo Intorcia Di Sicilia 12
Michele Chiarlo Nivole ’08 16
Malvasia Intorcia Di Sicilia 12



THE AFTER DINNER & CREAMY


My Alexandro 13
“Brandy, white cream the cacao, cream”

Tuscany Mint 13
“Frangellico, green crème the menthe, sugar, cream”

Grasshopper 11
“Crème de menthe green, crème de cacao white, cream”

Abfab 11
“Apricot brandy, triple sec, angustura bitter, grenadine, cream”

After eight Martini 12
“Vodka, crème de menthe, crème de cacao”

SINGLE MALT & SPECIALITY SCOTCHES


The Macallan 12 years 12
The Macallan 18 years 18
Oben 14 years 14
Laphroaig 10 years 10
Glenfiddich 12 years 10
The Glenlivit 12 years 11
The Balvenie Founder’s Reserve 10 years 10
The Balvenie Double Wood 12 years 14
Johnny Walker Gold Label 20
The Century of Malts 20



COGNAC


Courvoisier VS 18
Courvoisier VSOP 25
Hennessy VSOP 14
Hennessy XO 24



LIQUORI


Limoncello 9
Averna 9
Fernet Branca 8
Jaegermeister 9
Mirto 10

Please contact us directly at 301.951.1988 for reservations.

Domenico Cornacchia
Chef / Owner

Michele Lisi
Chef de Cuisine

Selection and prices are subject to change.