스칼리니 오스테리아

with pork and fennel, hot chile oil

with braised red lentils, apricots and peperoncicni

with fresh tomatoes, basil oil and balsamic "caviar"

stuffed with buffala mozzarella, saffron and pomodoro

with chorizo, Sambuca, fennel and cherry peppers

parmigiana, fresh basilico and olio nuovo

with tomatoes, olives, capers and chile, garlic-herb foccacia

stuffed with gorgonzola, prosciutto di Parma and mosto di trebbiano

pickled red onion, smoked paprika and mint

or on the half shell with cocktail sauce

lemon-white wine-garlic demi-glaze

with pork shoulder, cherry peppers, red beans and asiago

borlotti bean puree, black truffle oil and arugula

with house prosecco vinairgrette

grilled figs, apple, roasted pinenuts and truffle-balsamic dressing

field mushrooms, cripsy prosciutto, goat cheese and sherry vinaigrette

precorino shavings and balsamic reduction

basil oil, roasted red pepper coulis

with Gulf shrimp, Manila clams, chorizo, broccoli rabe, aglio e olio

brown butter crispy sage and shaved biscotti

topped with a sweet pea, vodka and tomato cream

sage brown butter, toasted breadcrumbs and buffala mozzarella

stuffed with roasted red peppers and ricotta, braised wild boar and agrodolce

pork loin and fennel-zucchini ragout, fennel pollen oil

with mission figs, walnuts and pancetta, lite gorgonzola sauce

cracked egg, pancetta, onions and pecorino

fresh tomato concasce, baby artichokes and arugula

with horseradish gremolata, potato gratinee and sauteed kale

sauteed leeks and roasted lentils

orange-cardamon reductionaover a bed of sauteed root vegetables, orange-cardamon reduction

garlic-pancetta brussel sprouts and asiago mash

with safforn risotto and pinenut gremolata

mushroom-artichoke salsa, swiss chard and sweet potatoes

fig port wine reduction and porcini radichio risotto

with peppers, onions, mushrooms capellini aglio e olio

with pork and fennel, hot chile oil

with braised red lentils, apricots and peperoncicni

with fresh tomatoes, basil oil and balsamic "caviar"

stuffed with buffala mozzarella, saffron and pomodoro

with chorizo, Sambuca, fennel and cherry peppers

parmigiana, fresh basilico and olio nuovo

with tomatoes, olives, capers and chile, garlic-herb foccacia

stuffed with gorgonzola, prosciutto di Parma and mosto di trebbiano

pickled red onion, smoked paprika and mint

or on the half shell with cocktail sauce

lemon-white wine-garlic demi-glaze

with pork shoulder, cherry peppers, red beans and asiago

borlotti bean puree, black truffle oil and arugula

with house prosecco vinairgrette

grilled figs, apple, roasted pinenuts and truffle-balsamic dressing

field mushrooms, cripsy prosciutto, goat cheese and sherry vinaigrette

precorino shavings and balsamic reduction

basil oil, roasted red pepper coulis

with Gulf shrimp, Manila clams, chorizo, broccoli rabe, aglio e olio

brown butter & crispy sage and shaved biscotti

topped with a sweet pea, vodka and tomato cream

sage brown butter, toasted breadcrumbs and buffala mozzarella

stuffed with roasted red peppers and ricotta, braised wild boar and agrodolce

pork loin and fennel-zucchini ragout, fennel pollen oil

with mission figs, walnuts and pancetta, lite gorgonzola sauce

cracked egg, pancetta, onions and pecorino

fresh tomato concasce, baby artichokes and arugula

with horseradish gremolata, potato gratinee and sauteed kale

sauteed leeks and roasted lentils

orange-cardamon reductionaover a bed of sauteed root vegetables, orange-cardamon reduction

garlic-pancetta brussel sprouts and asiago mash

with safforn risotto and pinenut gremolata

mushroom-artichoke salsa, swiss chard and sweet potatoes

fig & port wine reduction and porcini & radichio risotto

with peppers, onions, mushrooms & capellini aglio e olio