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, saffron 17

Insalata di zucca
Roasted squash, chicories, farro, chestnuts, smoked Oregon blue cheese, pomegranate, cider 14

Bruschetta
Mushroom sott’olio, smoked ricotta, Ursini olive oil 14

Vellutata di zucca
Long neck pumpkin soup, toasted pumpkin seeds, pumpkinseed oil, cocoa 7 / 11

Cif e ciaf
Pork belly and back rib, peperonata, pickled pepper, fennel, vinegar, rosemary oil, chili 16

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

Burrata
Lioni burrata, marinated beets, cranberry, blood orange, walnuts 15

Zuppa di lenticchie
S. Stefano di Sessanio lentils, passata di pomodoro, salumi, chestnut, celery, parsley 12

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

Tagliatelle
Grilled shrimp, lobster-tomato brodo, soffrito, garlic, trebbiano 19

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

Agnolotti
Three cheeses, butternut squash, pumpkin romesco, brown butter, sage 19

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

Secondi

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

Anatra
Duck breast, celery root, maitake mushrooms, caramelized onions, amarena balsamico 29

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

Brodetto di pesce
Dayboat cod, mussels, clams, shrimp, peppers, lobster-tomato brodo 27

Agnello
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

Cannellini
Cannellini beans, greens, gremolata, parmigiano 6

Cavoletti di Bruxelles
Brussels sprouts, Calabrese chili agrumato, 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