NOT JUST THE SAME OL' PIZZA JOINT

I RECENTLY HAD THE PLEASURE OF DINING AT THIS AMAZING RESTAURANT.

FLAVORS, TEXTURES AND AMBIENCE UNMATCHED.

EVERY SENSE WAS TOUCHED DURING THE DINING EXPERIENCE, AND IT'S PIZZA!!

TAKE A LOOK AT THE MENU AND REALIZE THAT YOU CAN GO OUTSIDE THE BOX

AND NOT SCARE ANYONE AWAY.

THANK YOU FOR AN INSPIRING ME.

LUNCH/DINNER MENU

ANTIPASTI

Olives al forno $12

Fried potatoes, ceci & herbs $12

Fried squash blossoms with ricotta $12

Asparagus with speck & Parmigiano Reggiano  $12

Broccolini with chiles & vinegar $12

Arancine alla bolognese $12

Bone marrow al forno $12

Meatballs al forno $12

Crispy goat cheese with Umbrian lentils $12

Mussels al forno with salsa Calabrese $12

Marinated baby peppers with tuna $12

Brussels sprouts with prosciutto breadcrumbs $12

Spiced prawns al forno with romoesco potatoes $12

INSALATE

Insalata mista $8

Nancy's chopped salad $18

Tricolore with Parmigiano Reggiano & anchovy dressing $14

Rucola, funghi & Piave $14

Mozza caprese $13

Little gem lettuces, dates, red onion & gorgonzola $15

PANINI

Olive oil braised tuna, hard cooked egg, capers & anchovy $15

Mortadella, Prosciutto di Parma, Salumi salame & aged provolone $14

Bufala mozzarella, celery leaf pesto & mache $14

Smoked stracchino, Calabrian chile, tomato, red onion & rucola $14

PIATTO DEL GIORNO

Monday Ricotta cannelloni $19

Tuesday Crisp duck leg with lentils $19

Wednesday Trout al forno with oregano & butter beans $24

Thursday Pork ribs al forno with apple cider vinegar, fennel & honey $24

Friday Baccala fritti with remoulade $26

Saturday Chicken thighs with spicy peppers & broccolini $24

Sunday Lasagne al forno $21

PIZZA

Pizzette: Ipswich clams, garlic, oregano, pecorino & parmigiano $17

Tomato, Sicilian oregano & extra virgin olive oil $11

Squash blossoms, tomato & burrata $24

Margherita with mozzarella, tomato & basil $14

Gorgonzola dolce, fingerling potatoes, radicchio & rosemary $16

Bianca with fontina, mozzarella, sottocenere & sage $19

Funghi misti, fontina, taleggio & thyme $17

Burricotta with peperonata, olive taggiasche & oregano $17

Stracchino with artichokes, lemon & olives $17

Long cooked broccoli, caciocavallo & chiles $17

Rapini, cherry tomatoes, anchovies, olives & chiles $16

Napolitana: Olives, anchovies & fried capers $16

White anchovy, tomato & Fresno chiles $16

Coach farm goat cheese, leeks, scallions, garlic & bacon $17

Fennel sausage, panna, red onion & scallions $17

Speck, bufala mozzarella, olive tapenade & oregano $19

Finnochiona salame, mozzarella, tomato & Fresno chiles $17

Egg, guanciale, escarole, radicchio & bagna cuada $17

Pizza alla benno: Speck, pineapple, jalapeño, mozzarella & tomato $17

Prosciutto di Parma, rucola, tomato & mozzarella $17

Bacon, salami, fennel sausage, guanciale, tomato & mozzarella $19

Egg, bacon, Yukon gold potato & Bermuda onions $17

Stinging nettles & Salumi salame with cacio di Roma $19

Ramps, green garlic, hen of the woods, ricotta* & guanciale $17

DOLCI

Meyer Lemon gelato pie  $9

Caramel copetta with marshmallow sauce & Spanish peanuts $9

California lime torta with Santa Barbara blueberries $9

Butterscotch budino, sea salt & rosemary pine nut cookies $9

Almond biscotti $5

Affogato with almond biscotti $9

                                                       by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc