POVERTY AND NOBILITY (APPETIZER)
12
“Pastai Sanniti” spaghettoni frittatina* with cacio e pepe and Pecorino Romano DOP, Mediterranean bluefin tuna tartare*, roasted spring onion mayonnaise, and smoked herring caviar.
ALLERGENS: 1.2.3.4.7.14
DON'T CALL IT POLENTA (APPETIZER)
9
Polenta* made with Bramato corn, panko-crusted, roasted and fried leek, beet ketchup.
ALLERGENS: 1.4.6.8.9.12
PARMIGIANA (FRIED AND BAKED)
12
San Marzano DOP tomato sauce and beechwood-smoked roasted eggplant pulp, 36-month-aged Parmigiano Reggiano, basil, and “Leccino” single-variety extra virgin olive oil.
ALLERGENS: 1.7
CALGYOZA (CALZONE)
15
Neapolitan calzone with an Asian twist: soy-glazed savoy cabbage, marinated pork belly, Mediterranean red shrimp*, black lemon, and “Itrana” single-variety extra virgin olive oil.
ALLERGENS: 1.2.4.6.9
UMAMINARA (SMALL PAN)
11
Pan-baked pizza topped with smoked San Marzano tomatoes, aglione cream, basil gel, datterino tomato cream, pasta and Cetara anchovy colatura, black garlic powder, capers, oregano, black olive powder, and “Leccino” monocultivar extra virgin olive oil.
ALLERGENS: 1.3.4.7.8.9.14
CATALAN-STYLE LOBSTER (BRIOCHE DOUGH)
20
Savory brioche, toasted with smoked Jersey butter, filled with Catalan-style lobster* (celery, red Tropea onions, and Camone tomatoes) with Camone tomato ketchup seasoned with Tabasco, served with lobster bisque* ice cream*.
ALLERGENS: 1.2.3.7.9.12
BOTOX (NEAPOLITAN)
11
Fondue made with cave-aged caciocavallo, fiordilatte, raw-milk buffalo blue cheese, Gragnano provolone, Parmigiano Reggiano chips, Campania fig jam, basil, and “Leccino” single-variety extra virgin olive oil.
ALLERGENS: 1.7