A G O O D M E A L S T A R T S W I T H A G O O D A P P E T I T E

T R A N S L A T E S T O S M A L L D I S H E S

C I C C H E T T I

‘ N D U J A S U P P L I ’ 1 1One-year Acquerello rice, fresh mozzarella, ’Nduja, sage, fonduta

A R R O S T I C C I N I C H E F I G A T A 1 3 Italian herb flank steak, semi-dried tomato,‘Nduja pepper emulsion, Sardinian fregola, grilled cabbuci bread

M I D O L L O C O N F A V E E C A P P E R I 1 3 Bone marrow, crostini, truffle, charred caper berry, fava bean, rose cipollini marmalade, wild cherry

P O L E N T E R A G U G F 1 5 Polenta board, Sunday ragu, wild mushroom, rose cipollini marmalade

P O L P E T T E G R A N C H I O E R I C O T T A G F 17 Crab and ricotta cake, semolina, blackenedremoulade, blood orange soda vinaigrette

G O R G O P R O F I G F 1 4 Fresh fig, prosciutto San Daniele, gorgonzola dolce, honeycomb, balsamela Acetaia San Giacomo

P O L P E T T E A L V I N O B I A N C O 1 3 Veal, beef, pork, white wine-parmesan broth, herb, charred bread.Available: San Marzano, polenta, house-made giardiniera, ricotta

C A P E S A N T E C O N G U A N C I A L EE A R A G O S T A G F 1 8 Scallop, pork belly lobster polenta, watercress, Italian parsley

C A P R I N O C O N P I S E L L I D O L C I G F 1 1Grilled snap pea, Calabrian chili, aired goat cheese, heirloom tomato confit, mint coulis, Parmigiano Reggiano

P O L I P O C O N G I A R D I N I E R A 1 2Marinated and grilled octopus, house-made giardiniera, Harissa Augusta, horseradish essence

I L M I S T O D E L L A D O M E N I C A 1 4Sunday pan-dripping pit-roasted prime, braised short rib, foraged mushroom ragu, roasted garlic, thyme, collected jus’

C A R C IOF I F R I T T I S T I L E R OM A NA G F 1 3Jewish Roman-fried artichoke, blackened citrus, herbed mascarpone, Sicilian sea salt

S A L U M I C H E F I G A T A G F 1 4Chef’s selection of locally produced charcuterie, rotating accouchements. Mozzarella flight: 10

H O F A M E

M A N G I A M O !

T H I S I S R E A LI T A L I A N F O O D

W I T H H O N E S T R E C I P E S

N O T S U R E H O W T O S A Y I T ?

F R O M I T A L Y

T H E R E ’ S A R E A S O NF O R T H A T

Let’s eat! I’m hungry

A R U G U L A A L L I M O N C E L L O G F 1 0Rocket, grilled citrus, candied pine nuts, Limoncello vinaigrette

C H E F I G A T A C H E S A R E T R I O G F 1 3 Classic Caesar, Puntarelle, Treviso, red wine vinegar, garlic, anchovy,

baby red romaine, semi-dried tomato, caper, shaved Pecorino Toscano

T R I C O L O R E B U R R A T A G F 1 4Burrata, heirloom tomato confit, mixed greens,

dandelion green-pistachio pesto, aged balsamic

C A V O L F I O R E A R R O S T O & R I C O T T AD I P E C O R A G F 1 3

Roast cauliflower, spring garlic, sheep milk ricotta, watercress, apple, local curried honey, balsamela Acetaia San Giacomo

Z U P P A V E R D E 0 6Spring fava and spinach soup, grilled puntarelle, dandelion,

olive oil, parmesan broth

Z U P P A D E L G I O R N O 0 6Chef’s selection soup of the day

C O N T O R N I

M I N E S T R EI N S A L A T A

H O U S E - M A D E

S A L A D S A N D S O U P S

C H E F I G A T A S I D E S

R O C K E T A N D O R A N G E

G R I L L E D A R T I C H O K E S L A W

D U C K F A T P O T A T O

F R E G O L A S A L A D

R O A S T E D C A U L I F L O W E RA N D P O T A T O H A S H

B R A I S E D D A N D E L I O N

P O L E N T A

C A N N E L L I N I A N D P A N C E T T A

H O U S E C U T F R I E S

H O U S E - M A D E S I D E P A S T A

0 7 E A C H

R oman-style is made using a different technique, letting the dough ferment for 72-96 hours. This results in a verydifferent-looking and tasting pie. Typically oval instead of round and moister, thickerand heartier — all the better to support the myriad of quality toppings Roman pizzaioli like to work with.

B U F A L O N A 1 6Buffalo mozzarella, San Marzano, basil, balsamic caviar, EVOO

C A V O L E T T I 1 5Brussel sprout, guanciale, smoked mozzarella, spring onion, oregano, pine nuts, EVOO

F U N G H I E T A R T U F I 17Wild mushrooms, truffle, porcini cream, apricot marmalade, Taleggio, EVOO

P R O S C I U T T I N O E F I C H I 1 6 Prosciutto, sundried figs, gorgonzola dolce, fig jam, rocket, aged balsamic

R A G U ’ D E L L A D O M E N I C A 1 6 Sunday Ragu’, Fior Di latte, roasted pepper, cipollini, basil, Parmigiano Reggiano

G A M B E R E T T I E A G L I O 17Gulf white shrimp, black garlic, lemon, heirloom tomato confit, seafood gratin, smoked provolone

C A V O L F I O R E D U O 1 4Bi-color cauliflower, roasted raw apple, fontina, living cress, house-made Italian curry, honeycomb

S A L A M I N O P I C C A N T E 1 6 Spicy charred pepperoni, caramelized cipollini, Calabrian pepper, buffalomozzarella, Parmigiano Reggiano

A R A G O S T A E C A R N E 2 4Italian surf and turf, prime rib, lobster, caramelized onion and fennel, smoked provolone, Siciliansea salt

L A R D O E S A L A M E 1 6 Salami, lard, San Marzano, fior di latte mozzarella

C H E F I G A T A 1 6 Farmer George duck egg, crispy pork belly, fig jam, fior di latte mozzarella, Parmigiano Reggiano, balsamela

P E S T O P O L L O C I L I E G I N E 1 5Rotisserie chicken, pesto, pork belly, roasted pancetta, heirloom tomato, Ciligene mozzarella

M A D E T H E F I R S TN E A P O L I T A N P I Z Z A

In the late 1800’s

F O R T H E K I N G & Q U E E N

R A F F A E L E E S P O S I T O

O F I T A L Y

A K AT H E K I N G O F P I Z Z A

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R O T I S S E R I E C H I C K E N 5 D U C K C O N F I T 6 S H R I M P 8 L O B S T E R 1 0

S A V O R Y P I Z Z A A D D I T I O N S

P R I M I E S E C O N D I

P A P P A R D E L L E E ‘ N D U J A 2 1‘Nduja, garlic, pappardelle, lemon-pistachio pesto, cipollini, fava bean,

San Marzano, Pecorino Toscano

B U C A T I N I C O N G U A N C I A L E P I C C A N T E 17 San Marzano, Calabrian pepper, fava bean, cipollini, pecorino, guanciale

L A S A G N A D I 1 6 P I A N I 1 8Hearth-baked lasagna (16 layers), fresh parmesan.

Available with Red traditional Bolognese or White Bolognese

P O M O D O R O 1 9Semi sun-dried, confit, San Marzano tomato, cipollini, EVOO, basil bread crumb,

Parmigiano Reggiano

T A G L I A T E L L E C O N G A M B E R O N I S I C I L I A N I 2 8Grilled langostino, rocket, garlic, peas, white wine, chili flakes, EVOO,

Parmigiano Reggiano bread crumb

R A G U D E L L A D O M E N I C A S T I L E C H E F I G A T A 2 2Braised short rib, meatballs, Italian sausage, San Marzano, rigatoni,

Parmigiano Reggiano, EVOO

R A V I O L I C H E F I G A T A F A T T I I N C A S A 2 4Short rib ravioli, parmesan broth, spinach, gorgonzola, black truffle essence

B U C A T I N I F A T T I I N C A S A A L P O M O D O R O 3 6Grilled Maine lobster, blackened grape tomato confit, Calabrian pepper, EVOO,

Pecorino Toscano

F U S I L L I C O N F A V E E S P I N A C I 1 8Fava beans, spinach, grape tomato, porcini, spring garlic, pine nuts, Parmigiano Reggiano

C A C I O E P E P E 17Spaghetti, cracked black pepper, Pecorino Romano

R I S O T T O D E L G I O R N O M K TOne-year Acquerello rice. See server for chef’s creation today

H O U S E F A V O R I T E S

P A E L L A S A R D A2 3 F O R O N E

8 0 F O R F O U R

Charred fregola, clam, mussel,langostino, San Marzano, ‘Nduja, fava

bean, cipollini

P A P P A R D E L L EA L L A B O L O G N E S E

2 0Choose from our Red traditional Bolognese or

White Bolognese, pappardelle, Parmigiano Reggiano, basil, EVOO

P O L L O A R R O S T O A G L I O 2 2Miller Farms chicken, oven roasted, house-made giardiniera, orecchiette, natural jus, EVOO

C A R N E B O V I N A A L B A R O L O G F 5 8 Carved beef tenderloin, cauliflowerpotato hash, living cress, Barolo reduction, red chimichurri, for two

P E S C E S P A D A A L S A M O R I G L I O G F 3 2 Swordfish, fregola farro, charred lemon,Italian parsley, fresh oregano, capers, orange and rocket arugula salad

O S S O B U C O 2 4 O R E 3 0 24-hours braised veal shank, pecorino soft polenta, lemon infused olive oil, gremolata

C O S T O L E T T E D I A G N E L L O A L L A G R I G L I A 4 4Wood-grilled double domestic lamb chops, fregola, ricotta salata , oregano, mint, garlic, capers, house spiced white bean puree, charred citrus

B I S T E C C A A L L A F I O R E N T I N A G F 8 0Bone-in 40oz porterhouse, parsley and mint cannellini bean salad, tomato, red onion, cucumber.

Serves 2-4 people.

P O R C H E T T A S T I L E A R I C C I A G F 2 6Porchetta Ariccia style, salsa verde, tomatoes, duck fat potato, natural jus

S O G L I O L A – D O V E R S O L E 5 5Only “true” sole, Mediterranean fish that is mild in taste and flakey in texture, served whole, lobster brown

butter, grilled artichoke slaw

P O R C I N I C R U S T E D P R I M E R I B O F B E E F 3 820oz slice, duck fat potato, arugula, natural jus, horseradish essence

F R I D A Y & S A T U R D A YV E N E R D Ì E S A B A T O

C H E F I N S P I R E DG R I L L E N T R E É S

We chose only the freshest Mediterranean seafood and locally sourced meatsand grill over olive and fruit woods, charcoal and baste with our herb brushes

on our custom Grillworks hearth grill.

G R I L L E D F I G A T A - S T Y L E

P R O V A Q U A L C O S A D I N U O V O

C H I M I C H U R R I R O S S ORed pepper, chili, paprika, sherry vinegar,

garlic herb, EVOO.For beef

A G L I O E C A P P E R IEVOO, capers, garlic, oregano,

Italian parsley, lemon. For seafood and fish

C H E F I G A T AYogurt, heirloom tomato, vinegar, herb,

EVOO, Calabrian peppers.For chicken and lamb

Orange and Rocket Arugula

Polenta

Duck Fat Potato

Fregola Salad

Roasted Cauliflower and Brussel Sprouts

Braised Dandelion

Grilled Artichoke Slaw

Cannellini and Pancetta

House-Cut Fries

Side Pasta

P E S C E F R E S C O E F R U T T I D I M A R E I N C L U D E S 1 C O N T O R N I

B R U S H E S

To try something new

B R A N Z I N O 2 2Also called Loup de Mer, Mediterraneanfish that has a mild taste and flaky texture,served whole

P E S C E S P A D A 2 8Swordfish as a mildly sweet flavor and a moist, meaty texture with moderately high-fat content. The flesh can range from white or ivory to pinkor orange

M E A G R E 3 2Low-fat white meat is very moist and tasty. The flesh has a firm texture similar to Corvina and can be prepared a variety of ways

S C A M P I 3 8Also called Langostuines, from theMediterranean that is sweet and tender

C O D A D I A R A G O S T A 4 2 Lobster tail, sourced from our finest partnerson the East coast

A D D O N

Y O U R C H O I C E

A D D I T I O N A L S I D E S 7 E A C H

C H E F I G A T A ’ S M I S S I O N I S T O O N L Y

I T A L Y T O T A B L E E X P E R I E N C E

S E R V E T H E B E S T

F O O D F R O M

Upon Seasonal Availability

P R O U D L Y S O U R C I N G

M I L L E R F A R M SPoultry

N I C H O L S F A R MFruits & Vegetables

P R A I R I E F A R M SDairy

L I N Z H E R I T A G E B R E E DMeat

C U V P R O V I S I O N SMeat

L O C A L F A R M E R S

C U L A C C I N OThe mark left on a table by a cold glass

M A N G I A M OLet’s eat

R O C A M B O L E S C OFantastic, incredible

S I A T E F E L I C IBe happy

A U G U R IBest wishes

A B B I O C C O The drowsiness that follows eating a big meal

C O M M O N I T A L I A N W O R D S A N D P H R A S E S

U N A L T R O , P E R F A V O R EOne more, please

A D U E U N A S O C I E T À T R EÉ U N A F O L L ATwo’s company, three’s a crowd

I N V I N O V E R I T A SIn wine there is truth

I L V I N O F A B U O N S A N G U EGood wine makes good blood

P I A T T O R I C C O , M I C I F I C C ORich plate, I dive in it. What a pleasure to eat

A T A V O L A N O N S I I N V E C C H I AEat to live, don’t live to eat

C H E F I G A T A ! Totally cool! How awesome!

F R E S H P A S T A S

S P E C I A L T Y S O U R C E DA N D S E L E C T E D M E A T S

M E D I T E R R A N E A NS E A F O O D

C R A F T E D S A U C E S

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