Abruzzo's cuisine and culture are made up of "mare e montagna," sea and mountain, and this diversity is reflected in our menu where strictly authentic dishes compliment others employing Abruzzese ingredients and traditions in new ways. Lamb and pork (from Lancaster and Berks counties) shine, fish is simply prepared to accentuate its freshness, fresh pastas are made by hand with Abruzzese flour and our dry pasta is the world's best, Cavaliere Giuseppe Cocco, from Abruzzo. Our sheep's milk cheeses, from a farm in Anversa degli Abruzzi, are among the rarest and best in Italy. The menu changes with every season.

Antipasti freddi

Bruschette miste 8
Selection of 4 traditional bruschette with assorted toppings
(vegetarian option available)

Insalata di rucola 9
Baby arugula, sliced Bartlett pears, mostocotto, shaved Abruzzese canestrato pecorino

La N'duja 10
Spicy spreadable Calabrian salame, grilled rustic bread, vegetables "agrodolce"

Pecorino del Parco 9
Young unpasteurized Abruzzese sheep's-milk cheese from Anversa degli Abruzzi
Served with chestnut honey from the same farm

Insalata di raddichio 10

Radicchio, Green Meadow Farm heirloom apples, gorgonzola cheese, walnut vinaigrette

Affettati misti 25
Selection of our house-cured salumi and assorted antipasti

Antipasti caldi

Scrippelle m'busse 9
Savory pecorino-filled crepes in chicken broth

Trippa in umido 9
Tripe braised in a rich tomato sauce, grilled rustic bread, pecorino

Olive all'ascolana 10
Breaded fried olives filled with braised porchetta

Budino di polenta 10

Baked polenta, crispy guanciale, grated unpasteurized Abruzzese pecorino

Cotechino con lenticchie 10

Poached house-made pork sausage, braised lentil and chestnut ragu

Salsiccia nostrana alla griglia 11
House-made Abruzzese-style sausage, Taragna polenta, peperonata

Primi

Agnolotti alla porchetta 16
Braised porchetta-filled agnolotti, sage, butter, black truffle, crushed amaretti

Maccheroni alla mugnaia 17

Hand-pulled, single-strand pasta, garlic, extra-virgin olive oil, pepper, pecorino

Fazzoletti con ragu d'anatra 17

"Handkerchief" pasta, braised duck ragu

Gnocchi affumicati 17
Smoked potato gnocchi, Lancaster County lamb shoulder ragu, pecorino Canestrato

Ravioli "da Paolino" 17

Sheep's-milk ricotta, muffato (Abruzzese blue-style sheep-milk cheese) ravioli, Amish butter, Zaccagnini Bianco-poached pears, toasted almonds

Pappardelle al ragu di coniglio 18

Wide ribbon pasta, braised Lancaster County rabbit ragu

Taccozzelle all'aquilana 19
Taccozzelle, house-made Abruzzese-style sausage, porcini, black truffle, Navelli saffron

Risotto alla pescatrice 19

Carnaroli rice, cherry tomatoes, mussels, clams, calamari, shrimp, hot pepper

Secondi

Pollo alla casalinga 22
Roasted chicken "housewife style," potatoes, carrots, red onions, garlic

Porchetta 22
Roasted Berks County pork shoulder, cannellini beans, broccoli rabe

Polentone 22

Creamy polenta with braised meatball, sausage and Berks County pork rib in tomato ragu

Brodetto 23

Lightly spicy assorted seafood stew, roasted red pepper and tomato broth

Coniglio 24
Whole Lancaster County rabbit "porchetta" style, braised lentil and chestnut ragu

Stinco d'agnello 24

Braised Lancaster County lamb shank, saffron risotto, parsley-mint salsa verde

Ippoglosso 25

Pan-roasted halibut fillet, roasted brussels sprouts, pancetta ragu, porcini sauce