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.


Polipo grigliato
Grilled octopus, ceci, heirloom tomato, pane bruciato, Castelvetrano olives, Navelli saffron 17

Insalata di misticanza
Shaved autumn vegetables, smoked bagna cauda, lemon olive oil 13

Palott cac’ e ove
Braised egg and pecorino croquettes, DOP tomato, basil 13

Vellutata di mais
Sweet corn vellutata, olive-oil poached shrimp, porcini oil, sorrel 11

Scrippelle ‘mbusse
Egg crepes, chicken and duck brodo, pecorino, cinnamon 14

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

Imported burrata, roasted Cherry Valley beets, fennel, Seckel pear, Pequea Valley yogurt, condimella 15

Calabrese sausage-filled calamari, cannellini, autumn greens, ‘nduja salsa 16


Maccheroni alla mugnaia
Single-strand pasta, garlic, extra-virgin olive oil, hot pepper 19

Fazzoletti verdi
Bitter-green fazzoletti, cocoa-braised rabbit ragu’, Parmigiano Reggiano 21

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

Maccheroni al ferro
Hand-rolled long fusilli, lamb, pork and beef ragu’, pecorino del parco 19

Cavatelli, mushroom ragu’, egg yolk, ricotta salata 19


Melanzane e palott cac’e ove
Braised eggplant, egg and pecorino croquettes, ceci, sugo finto, pecorino 19

Pan-roasted Berkshire pork chop, butternut squash, trumpet mushrooms, fennel, blackberry agrodolce 31

Roasted Griggstown Farm chicken, potato, Nardello peppers, Tropea onions, red Sulmona garlic, olive jus, sage 26

Barnegat scallops, monkfish, calamari, mussels, clams, shellfish stock, Navelli saffron 31

Pancetta-wrapped monkfish, cauliflower, pignoli, capers, lemon, mostocotto 30

Grigliata mista
45-day dry-aged sirloin, Calabrese sausage, sea scallop, Santo Stefano lentils, maitake mushrooms, rosemary 34


Honey nut squash, walnuts, ricotta salata 7

Cime di rapa
Broccoli rabe, garlic hot pepper 7

Santo Stefano lentils, pancetta, nepitella 7

Cannellini, spigarello, parmigiano fresco 7

Umbrian ceci, tomato, olive oil, basil, chili 7

Polenta, mushroom ragu, hazelnuts 7

Cavoletti di Bruxelles
Brussels sprouts, gremolata, aged parmigiano 7

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