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 tricolore
Treviso radicchio, frisee’, arugula, Santo Stefano lentils, pancetta, smoked parmigiano dressing 13

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

Vellutata di sedano
Celery root soup, Northern Spy apple, cider, walnuts 11

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

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

Braised tripe, Reid’s corn polenta, rosemary, parmigiano fresco 13

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

Fennel & porcini sausage-filled calamari, cannellini, autumn greens, ‘nduja salsa 16


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

Maccheroni alla chitarra
Lump crab, clams, sea urchin, garlic, trebbiano, Navelli saffron 22

Capunti, rabbit ragu’, Piennolo tomato, cocoa, orangze zest, parmigiano fresco 21

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

Tagliatelle, lamb, pork and beef ragu’, DOP tomatoes, nepitella 19

Cavatelli, mushroom ragu’, soffrito, 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, honey nut squash, fennel, apple, shallots, Concord grape agrodolce 31

Roasted Griggstown Farm chicken, Brussels sprouts, sweet potato, hazelnuts, apple cider 25

Fritto misto
Fried branzino, calamari, surf clam, Brussels sprouts, caper aioli, autumn greens 35

Pancetta-wrapped monkfish, braised calamari, fregola, broccoli rabe, brodo di pesce 29

Grilled lamb leg, sunchoke, celery, fennel, Tropea onions, black walnuts, Roman spices 36


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