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

Carpaccio di polipo
Octopus “carpaccio,” assorted citrus, arugula, toasted pistachios 16

Insalata di radicchio
Tardivo radicchio, apples, gorgonzola, walnut 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

Costoletti di maiale al macellaio
Tomato-braised pork ribs “macellaio style,” local corn polenta 14

Mozzarella in carrozza
Fried mozzarella “in a carriage,” bagna cauda 15

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

Trippa alla Romana
Slow-cooked tripe, San Marzano tomatoes, marjoram, pecorino sardo bianco 15

Scrippelle ‘mbusse
Pecorino-filled crepes, chicken broth 15

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

Maccheroni alla chitarra “bianchi e neri”
“Guitar-cut” maccheroni, shrimp, Piennolo tomatoes 20

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

Fazzoletti verdi con ragu di faraona
Spinach fazzoletti, cocoa-braised guinea hen sausage ragu, Parmigiano Reggiano 21

Gnocchi affumicati
Smoked potato gnocchi, lamb ragu, pecorino del parco 22

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

Raviolini di tartufo nero
Sheep’s-milk ricotta-filled raviolini, sage, butter, shaved black truffle 40

Spizzichi al ragu di coniglio
“Pinched” pasta, local rabbit ragu, Parmigiano Reggiano 21

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
Lightly spicy seafood stew, hairloom peppers, tomato “guazzetto” 30

Coniglio in porchetta
Roasted rabbit “porchetta style,” lentil-chestnut ragu, marsala sauce30

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

Fiorentina d’agnello alla Centerba e pepe nero
Pan-roasted lamb porterhouse, celery root-Brussels sprouts ragu 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

Polenta
Local corn polenta, pecorino del parco 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