IAN CICHETAD

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a seafood-focused platter of cichetti traditionally enjoyed with an hombra of refosco or soave
* to enjoy the cichetada the entire tables participation is required - 25 per person

Boquerones

piquillo

Frico di patate

Polpettini

SOTTOLIO

tartare

Datteri
al prosciutto

OctoPUS salad

Deviled eggs

COZZE

SARDINE

SALUMI

small (pick three) 25 - large (pick five) 40 - served with fettunta

Mortadella

Speck principe

principe

Salame fra mani

Prosciutto

BRESAOLA

dok dallava 24-month

FORMAGGI

accoutrement 5
Grissini

Spiced nuts

Olives

sottolio

GIGANTE BEANS

small (pick three) 18 - large (pick five) 25 - served with fettunta

italy

france

united states

Robiola RoccaveranO D.o.P

Ossau-Iraty A.O.C

ROWDY GENTLEMAN

PECORINO BALZE VOLTERANNE

D.O.P.

Essex Comt A.O.C

ST. EM

ROQUEFORT A.O.C

CABINBERT

GORGONZOLA D.O.P
PICCANTE 300 DAY

crostini 7

fritti 3

INSALATI 11

SICILIANI

Arancino

ITALIAN CHICORIES

ricotta, caper & olive

CALABRESE

Panzerotto

chickpea, anchovy & hot pepper

salumi & scamorza

TOSCANI

Poularde Wings

chicken liver & sieved egg

creamy bagna cauda

with cesare giaccone vinegar

saffron & mozzarella di bufala

ROASTED LITTLE GEM

parmesan vinaigrette & boquerones

ASIAN PEAR & PERSIMMON

calabrian chile agro dolce

walnut, endive & mizuna

alla brace 15

al forno 17

FUNGI

Electric Goat

trumpet mushrooms with tarragon butter

chevre, tomato, roasted garlic & hot pepper

Duck Heart SPIEDINO

Cauliflower gratin

salad antica & 7 yr balsamico

essex comte & black truffle

PIZZETTA AI Quattro Formaggi

HEIRLOOM ITALIAN BEANS

speck & summer peach preserve

peverada ragu

PASTA
TRADIZIONALE 23

secondi 33

Casoncelli Bergamaschi

FAZIO FARM RABBIT EN COCOTTE

roast meat-stuffed pasta with pancetta & sage

Canaderli Bolzanina

COHO Salmon

french olives & vermouth butter

tropea onion, carrot & pastis

bread and cabbage dumplings

with apples & horseradish

Bigoli Veneziana

anchovies from cetara with onions & sultanas

proudly sourcing fresh milled flours and breads from our friends at Brooklyn Bread Lab
consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness