Dinner Friday, December, 11, 2015

Olive Marinate. A medley of mixed
Mediterranean olives in a citrus and mint
marinade. 7
“Maccu” di Fave. Sicilian dried fava beans
and fennel soup with garlic and onions.
Grated pecorino pepato and extra virgin.
7
Carpaccio di Manzo. Thin slices of raw
beef tenderloin with Reggiano, lemon and
Sicilian extra virgin. 10
Antipasto Siciliano della Casa. Giardiniera,
marinated mushrooms, eggplant
caponata, house made baked ricotta,
olives and prosciutto di Parma. 10
Battuto di Tonno. Thin slices of raw yellow fin
tuna in a tangerine extra virgin and honey
vinegar dressing with fennel, oranges,
arugola and watermelon radishes. 12
Polpo alla Griglia. Grilled Spanish octopus
fingerling potato, arugola, Kalamata olives,
red bell peppers, celery, capers and
scallions in extra virgin and red wine
vinegar. 11
Capesante. Pan seared scallops dusted
with wild Tuscan fennel pollen. Oven
roasted beets and sea beans. 10
Formaggi e Salumi. Mountain gorgonzola,
Sicilian Ragusano, black truffle pecorino.
soppressata, porchetta and prosciutto.
Walnuts, house made quince “cotognata”
and fresh fruit. For one 9.5 / for two 18
Insalata Mista della Casa. Romaine,
radicchio, Belgium endive, arugola,
tomatoes, watermelon radishes, and
scallions in a white balsamic dressing with
extra virgin. 7
Melanzane e Mozzarella di Bufala. Grilled
eggplant, buffalo mozzarella, basil, aged
balsamic and Sicilian extra virgin. 9.5
Insalata di Arance e Finocchi. Sicilian
oranges and fennel salad with arugola, red
Tropea onions and oil cured olives in a red
wine dressing with extra virgin. 8
Crostini alla Scamorza. Toasted ciabatta
bread with smoked mozzarella, smoked
prosciutto, sautéed mushrooms and basil. 8
Calamari alla Griglia. Grilled Lauren Bay’s
Rhode Island calamari with sautéed
spinach, lemon, parsley and extra virgin. 9
Insalata di Pere e Pecorino. Radicchio,
arugola and frisee with red pears in a fig
balsamic dressing. Walnuts, pomegranate
seeds and shavings of Sicilian pecorino
pepato drizzled with white truffle honey. 8
Spaghetti ai Frutti di Mare. Spaghetti with
scallops, mussels, wild Gulf shrimp, cockles
clams and calamari in extra virgin and
garlic, tomato sauce, crushed red pepper
and parsley. 19.5
Rigatoni alla Scamorza. Rigatoni with
Prosciutto di Parma, smoked mozzarella,
peas and pistachio nuts in a cream sauce
with Reggiano and fresh cracked black
pepper.18.5
Gnocchi. House made potato gnocchi in a
beef short rib ragú with grated Sicilian
pecorino pepato and thyme. 21
Pappardelle ai Funghi. Pappardelle
“Setaro” with Brussel’s sprouts, cremini,
Portobello and shiitake mushrooms. Extra
virgin, shallots, garlic, Reggiano and basil.
16
Quaglia. Two grilled semi boneless quails
marinated with fresh herbs and garlic.
Served with pan seared sage and butter
potato gnocchi and a julienne of sautéed
Brussel’s sprouts. 21
Grigliata di Pesce. Grilled calamari,
scallop, wild shrimp and sword fish drizzled
with “salmoriglio” and served with saffron
risotto, sea asparagus and Sicilian
eggplant Caponata. 26
Spigola alla Griglia . Grilled wild striped
bass filet with salsa verde. Served with a
fingerling potato salad with black olives,
celery, bell peppers, capers, scallions and
arugola in a red wine dressing. Sautéed
mustard greens. 25
Cavatelli alla Vaccinara. House made
semolina cavatelli in a grass fed oxtail ragú
with grated pecorino pepato. 19
Spaghetti al Sugo di Calamari. Spaghetti
with fresh calamari in a tomato sauce with
red Fresno peppers and parsley. 16
Brussel’s Sprouts. 5
Sautéed Spinach. 4
Grilled Asparagus 4
Costata di Vitello. Pan roasted 12 oz veal
rib chop stuffed with smoked mozzarella,
speck and sage. Served with pan seared
sage and butter potato gnocchi and
grilled asparagus. 40