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 Mediterranean octopus, harissa-braised ceci, fava bean pesto 16

Insalata della casa
Shaved asparagus, frisee’, arugula, lemon-anchovy vinaigrette 13

Palott cac’ e ove
Braised egg and cheese croquettes in “sugo finto” 13

Arrosticini d’agnello
Grilled cubed lamb skewers, olive oil, lemon, peperoncino, rosemary 15

Stracciatella
Imported Pugliese stracciatella, local heirloom tomatoes, red onion, cucumber, oregano, basil 16

Fiori di zucca
Tempura-fried summer squash blossoms, ricotta di bufala, zucchini puree’ 17

Capocollo e formaggio
Salumificio Cicala capocollo, pecorino del parco, green tomato mostarda 15

Carpaccio di manzo
Wagyu beef carpaccio, caper aioli, arugula, shaved Parmigiano Reggiano 17

Formaggi artigianali
Selection of artisanal pecorino cheeses from Abruzzo’s Valle Scannese and Porta dei Parchi farms 16

Affettati misti
Selection of our house-cured salumi and assorted antipasti 29

Primi

Spaghetti alla chitarra “bianchi e neri”
Black-and-white maccheroni, wild Gulf coast shrimp, Piennolo tomatoes 20

Maccheroni alla mugnaia
Hand-pulled, single-strand pasta, garlic, extra-virgin olive oil, hot pepper, pecorino 19

Fazzoletti al ragu’ di coniglio
Bitter-greens fazzoletti, cocoa-braised rabbit sausage ragu’, Parmigiano Reggiano 21

Tagliolini al pesto
Pugliese-style burnt-grain tagliolini, Sicilian pistachio pesto, ricotta salata 21

Taccozzelle all’aquilana
Handkerchief pasta, Abruzzese-style sausage, porcini, black truffle, Navelli saffron 23

Maccheroni al ferro
Hand-rolled long fusilli, lamb ragu’, pecorino del parco 23

Cavatelli di ricotta
Ricotta cavatelli, pork rib ragu’ “al macellaio,” Parmigiano Reggiano 22

Secondi

Porchetta
Roasted Country Time Farm pork belly, cicerchie, charred broccoli rabe, preserved lemon 31

Pollo alla casalinga
Roasted Lancaster County chicken thighs “housewife style,” red onions, potatoes, carrots 28

Brodetto vastese
Lightly spicy seafood stew, heirloom peppers, tomato “guazzetto” 30

Coniglio in porchetta
Roasted rabbit “porchetta style,” eggplant caponata, basil 30

Meagre all’acqua pazza
Pan-roasted meagre fillet, lemon-potato puree, tomatoes, olives, garlic, white wine, parsley 29

Fiorentina d’agnello alla Centerba e pepe nero
Pan-roasted lamb porterhouse, Centerba al pepe nero, local mushrooms 32

Contorni

Peperoncini fritti
Fried long hot peppers, garlic, olive oil 9

Cime di rapa
Broccoli rabe, garlic hot pepper 10

Fagioli Calabrese
Calabrese-style cannellini beans 10

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