UMAMINARA (SMALL PAN)
12
Pan-baked pizza topped with smoked San Marzano tomatoes, aglione cream,
basil gel, datterino cream, pasta, and Cetara anchovy colatura, black garlic powder, capers, oregano, black olive powder, and “Leccino” single-varietal extra virgin olive oil.
ALLERGENS: 1.3.4.7.8.9.14
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
ESCAROLE CALZONE (CALZONE)
12
Escarole dressed with colatura and Cetara anchovies, chili oil, Sorrento walnut kernels, Caiazzano black olive powder, Salina capers, semi-dry Datterini cherry tomatoes, garlic oil, smoked provola cheese, and “Itrana” single-variety extra virgin olive oil.
ALLERGENS: 1.4.7.8
PARMIGIANA (FRIED AND BAKED)
12
San Marzano DOP tomato sauce and beechwood-smoked roasted eggplant pulp, 36-month-aged Parmigiano Reggiano, basil, and extra virgin olive oil made from the “Leccino” olive variety.
ALLERGENS: 1.7
Pepper with Tuna Sauce (Neapolitan Style)
14
Roasted bell pepper, smoked provola cheese, a mixture of eggs and Mediterranean bluefin tuna, roasted bell pepper glaze, mint-infused oil, chili-infused oil, Pantelleria capers, bluefin tuna bottarga, parsley.
ALLERGENS: 1.3.4.7
CATALAN-STYLE LOBSTER (BRIOCHE DOUGH)
20
Brioche dough toasted with Jersey smoked butter, steamed lobster, Catalan-style Camone tomato salad with marinated Tropea red onion and celery, Camone tomato ketchup with Tabasco, served with bisque ice cream.
ALLERGENS: 1.2.3.7.9.12
SCAROLA IN CONCERT (NAPOLITAN)
14
Parmigiano Reggiano fondue, fiordilatte, curly escarole dressed with honey vinegar, raw Beneventana scottona sausage, shavings of 36-month-aged Parmigiano Reggiano, a glaze of Concierto (“a traditional liqueur from the Amalfi Coast”), and “Chianti Classico” DOP extra virgin olive oil.
ALLERGENS: 1.7.9.12
ZUCCHINI CAPECE-STYLE (NAPOLITAN)
15
Zucchini cream, provola cheese, served with: zucchini flowers, 20-year-aged balsamic vinegar, Gragnano provolone, mint mayonnaise, zucchini chips, “Carpellese” single-variety extra virgin olive oil.
ALLERGENS: 1.3.7.12
ROUND SHOTS (FRIED AND BAKED)
15
Roasted eggplant pulp, Bavarian Scottona* tartare and its reduction, Bernese sauce, mixed wild greens, toasted “Tonda di Giffoni” hazelnuts, and “Carpellese” monocultivar extra virgin olive oil.
ALLERGENS: 1.3.7.8.9.12
AUNT MARIA (FROM NAPLES)
15
Nocerino spring onion in saor, fiordilatte cheese, Zibibbo raisins, toasted pine nuts, mixed wild greens, chili oil, Mediterranean bluefin tuna stock, served with yakitori and raw Mediterranean bluefin tuna belly marinated in miso, soy sauce, and mirin.
ALLERGENS: 1.4.6.7.8.9.11.12
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