Dinner
Menus Subject To Change Daily
PANE ABBRUSTOLITO
Whole Wheat Foccaccia | Garlic Oil, Parmesan, Rosemary
5 (Gluten-Free +2)
Piadina | Fennel & Orange Honey, Whipped Ricotta
7
Burrata di Bufala | Grilled Focaccia, Maryland Crab, Mustard Vinaigrette, Local Greens
19
ANTIPASTI
Served with House Giardiniera, Fruit Mostarda, & Candied Walnuts
Bresaola
Beef - Lombardia
Mortadella
Pork - Emilia-Romagna
Finocchiona
Pork & Fennel - Toscana
Prosciutto di Parma
Pork - Emilia-Romagna
Culatello di Zibbola
Pork - Emilia-Romagna
La Tur
Goat/Sheep/Cow - Piemonte
Ubriacone
Cow & Wine - Veneto
Tartù
Cow & Truffle - Lombardia
Pecorino Fossa
Sheep - Emilia-Romagna
Blu di Capra
Goat - Piemonte
PRIMI
Baby Arugula & Frisèe Salad 15
Balsamic Vinaigrette, Pepperoncini, Cacciatore Croutons, Parmesan
Little Gem Lettuce Salad 15
Green Goddess Dressing, Sicilian Pistachio, Crispy Parmesan & Prosciutto
Roasted Squash Salad 16
Delicata & Acorn Squash, Maple Syrup Vinaigrette, Radicchio, Ricotta Salata, Toasted Seeds, Lime
Italian Honeymoon Soup 15
Parmesan Brodo, Polpettine, Tuscan Kale, Cannelini Beans, Charred Lemon
Crispy Fried Artichokes 18
Roman Artichokes, Meyer Lemon Aioli, Basil Oil, Tempura
Housemade Burrata di Bufala 20
Grilled Focaccia, Maryland Crab, Mustard Vinaigrette, Local Greens
Grilled Octopus 19
Puttanesca, ‘Nduja Sauce, Smoked Potato, Fennel Puree
Polpette 17
Beef, Pork & Veal Meatball, Latte, Polenta, Sauteed Spinach, Parmesan
PASTA
Bucatini Carbonara 26
House-Cured Guanciale, Egg Yolk, Pecorino, Sarawak Peppercorn
Butternut Squash Agnolotti 25
Sage Brown Butter, Pecans, Parmesan, Pomegranate
Gnocchi Pesto 27
Basil & Mint Pesto, Toasted Pinenuts, Zucchini, Preserved Lemon, Whipped Ricotta
Seafood Squid-Ink Chitarra 29
Calamari, Crab, Shrimp, Uni Butter, Tomato, Pangrattato, Bottarga
Tagliatelle Bolognese 29
Lamb Bolognese, San Marzano Tomatoes, Porcini, Parmesan
Ricotta Stuffed Pappardelle 28
Wild Boar Ragù, Salsa Verde, Carrots, Fried Garlic, Ten-Year Balsamic
SECONDI
Striped Bass 36
Sun-Dried Tomato Romesco, Cauliflower, Meyer Lemon Puree, Brown Butter
Scallop Risotto 38
Seared New England Scallops, Acquerello Risotto, Butternut Squash, Mushroom Conserva, Basil Oil, Calabrian Chili Spuma al Parmigiano
Modena’s Brodetto 38
Lobster Broth, Branzino, Shrimp, Calamari, Fregola Sarda, Fennel, Tomato
Duck Breast 39
Spice-Crusted Duck Breast, Celery Root, Roasted Carrots & Parsnips, Saba, Hazelnut & Brown Butter Crunch
Lamb Ossobuco 45
Polenta, Braised Cannellini Beans, Kale, Sunchoke, Gremolata
Steak 41
8oz. Hanger Steak, Charred Cabbage & Radicchio, Romanesco, Peppercorn Crema, Colatura
*Menu may change due to ingredients or product availability.
* A 20% SERVICE CHARGE WILL BE ADDED TO YOUR BILL. THIS CHARGE GOES ENTIRELY TO INCREASING THE WAGES OF OUR EMPLOYEES TO ABOVE THE CURRENT MINIMUM WAGE FOR ALL EMPLOYEES IN DC.
TIPS ARE NOT EXPECTED, BUT ARE ALWAYS APPRECIATED.
Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Foodborne Illness, especially if You Have Certain Medical Conditions.