Dinner

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

Polipo grigliato
Grilled octopus, fingerling potato, pane bruciato, Castelvetrano olives, Navelli saffron 17

Insalata tricolore
Winter chicory, smoked “Caesar,” parmigiano 13

Bruschetta
Mushroom sott’olio, smoked ricotta, grilled bread 14

Vellutata di sedano
Celery root soup, apple, walnuts, walnut oil 7 / 11

Scrippelle ‘mbusse
Pecorino-egg crepes, chicken brodo, autumn spices 12

Arrosticini d’agnello
Grilled cubed lamb skewers, Abruzzese spices, preserved lemon 15

Burrata
Imported burrata, roasted beets, fennel, onion, blood orange, pistachios 15

Calamari
Calabrese sausage-filled calamari, cannellini, soffrito, puntarelle, ‘nduja salsa 16

Primi

Maccheroni alla mugnaia “a La Bilancia”
Single-strand pasta, sweet and hot peppers, aglio e olio 19

Maccheroni alla chitarra
Cilento-style lamb ragu’, soffrito, pecorino 19

Capunti
Rabbit ragu’, Piennolo tomato, cocoa, Bio Hombre parmigiano 19

Taccozzelle all’aquilana
Handkerchief pasta, veal ragu’, mushrooms, black truffle, Navelli saffron 23

Agnolotti
NJ lobster, mascarpone, butternut squash, pumpkin romesco, burro fuso, sage 29

Cavatelli
Mushroom ragu’, soffrito, egg yolk, ricotta salata 18

Secondi

Lasagna di carciofi
Artichoke ragu’, ricotta/mascarpone/grana padano/burrata fonduta, parsley 23

Maiale
Pan-roasted Berkshire pork, pasticcio, charred cabbage confit, long neck pumpkin, mostocotto 29

Polletto
Roasted Griggstown Farm “spring” chicken, semolina gnocchi, Brussels sprouts, gremolata, parmigiano 26

Pesce
Harpoon-caught swordfish, braised calamari, fregola, salted fingerling potatoes 33

Agnello
Border Springs lamb shank, fregola, sunchoke, dates, pomegranate 36

Contorni

Cime di rapa
Broccoli rabe, garlic, hot pepper 6

Gnocchi di semolina
Roman-style semolina gnocchi, mushroom ragu’, ricotta salata 6

Patate
Fingerling potatoes, Castelvetrano olives, salsa verde 6

Pasticcio
Grilled polenta, sausage, pickled pepper 6

Cavoletti di Bruxelles
Brussels sprouts, gremolata, aged parmigiano 6

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
20% gratuity will be added to parties of 6 or more