DINE

Our menu changes weekly, but here is a sample of what to expect:

ANTIPASTI

TARTARE DS

smoked japanese hiramasa, king prawn,

‘acqua santa’, squid ink salt

POLPETTE Ds

fish meat balls, tomato ‘sciue’ sciue’

AMALFI ANTICA D

yellow fin tuna, tonnato sauce, tomatoes, cannellini beans, herbs

POLIPO D

spanish octopus, eggplant capoanta

PANE

SCARPETTA

house baked focaccia, fennel taralli

PASTAS

all pastas are fresh

gluten free option also available

ORO ROSSO SD

orecchiette, seafood ragu', basil

MEZZANOTTE S

scialatielli, salted anchovies, cherry tomatoes

GENOVESE

trofie, rabbit, onions, basil, pecorino

NERANO

fusilli, zucchini, basil

SECONDI

ALFONSINO D

golden eye seabream, zucchini, mint

SPADA D

baked sworfish, eggplant ‘parmiggiana’, tomato, basil

GAMBERONI S

giant tiger prawns, mussels, fregola

RICCIOLA D

amberjack, cauliflowers, anchovies, golen raisins

SALSICCA

italian sweet sausage, broccoli rabe

*

contorni

*served cold purposely just like a midnight snack

*ZUCCHINI V

zucchini, mint

*PEPERONI V

roasted red peppers, parsley

SCAROLA V

escarole, salted anchovies, capers

PISELLI

english peas, guanciale, mint

DOLCI

BOCCONOTTO
neapoletan cake, lemon pastry cream, morello cherries

DELIZIA AL LIMONE
lemon sponge cake, lemon creams, candied fruit

CAPRESE
flourless almonds cake, chocolate ganache

DIGESTIVI

DON CICCIO & FIGLI

AMARO
Sirene
Ferro-Kina
Don Fernet

DESSERT WINE
Ben Rye Zibibbo Sicilia ‘22

CORDIALS
Limoncello
Mandarinetto
Fico d’India
Finocchietto
Nocino
Cioccolato
Concerto

G

gluten free

D

dry aged

S

shellfish

N

contains nuts

V

vegetarian

Consuming raw or undercooked meats, poultry, seafood, shellﬁsh, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.