DINNER
SALUMI Three for 16 - Four for 17 - Five for 18
INSALATE e ZUPPE
Mista
Greens, crispy onions, cucumbers, rainbow carrots, radishes
Capra
Arugula, chevre, almonds, pancetta
Pinoli
Fennel, orange & toasted pinoli, ricotta salata
Tonno
Italian tuna, cannellini beans, red onion, frisee, egg
Zuppa
8
Served with house-made focaccia, pickles & mostarda
11
Mortadella DOP - pork sausage with pistacchios
Bresaola - air dried beef
Finocchiona - dry cured sweet fennel salame
Spicy Soppressata - dry cured pork salame
Speck - smoked & cured pork leg
N’duja - spreadable spicy pork salame
Prosciutto Cotto - brined & cooked Italian ham
10
10
9
Changes daily & with the season
I FRITTI
Crocche di Patate
FORMAGGI Three for 16 - Four for 17 - Five for 18
5
Potato & provola
Melanzane
6
Eggplant “meatballs”
Arancini Gialli
Risotto, pecorino, fontina, saffron
8
ANTIPASTI
Polpette
Meatballs made with local short rib & pork
Salsiccia
House-made sausage, made with local pork, wild sicilian
fennel, spices & red wine
9
12
Served with house-made focaccia, sticky nuts & mostarda
Soft
Stracchino Crescenza - very soft cow’s milk from Lombardy
Taleggio DOP - washed rind cow’s milk from Lombardy
Gorgonzola Piccante DOP - cow’s milk blue from Lombardy
Firm
Fiore Sardo DOP - single herd sheep’s milk from Sardegna
Canestrato di Molterno - sheep & goats milk from Basilicata
Brigante - smooth sheeps milk from Sardegna
Midnight Moon - goat gouda in Holland for Cypress Grove
Toma Castelrosso - cow’s milk from Piedmont
PASTA DEL GIORNO
Pasta * Risotto * Gnocchi * Oh my
- DOP (Denominazione di Origine Protetta) These products are grown & packaged in the
region stated under strict guidelines.
PIZZE*
Rontondo Dolce Prosciutto DOP - cured pork shoulder
Seasonal & changes daily. Ask your server what pasta or
gnocchi or risotto we have made using local ingredients
MP
There is a “Pizza Evolution” happening in Naples. A handful of pizzaioli are taking this art to another level. The dough is paramount. A
highly hydrated dough with a long fermentation and careful handling results in a light, airy, tender crust. Everything on a pizza should
enhance and exalt the dough. This is the pizza that is making its way to the tables of the Napoletani. This is what we are striving for.
Marinara
San Marzano tomatoes DOP, local oregano, garlic &
Sicilian extra virgin olive oil
Margherita
San Marzano tomatoes DOP, fior di latte mozzarella,
Sicilian extra virgin olive oil, pecorino Romano, basil
Prosciutto di Parma
Genovese
12
Piennolo tomatoes from Vesuvius DOP, local eggplant,
ricotta salata, pesto, Sicilian extra virgin olive oil,
pecorino Romano, basil
14
San Marzano tomatoes DOP, fior di latte mozzarella,
spicy Calabrese salami, extra virgin olive oil, pecorino
Romano, basil
19
Carciofi e Guanciale
16
Rapini e Salsiccia
Fior di latte Mozzarella, house-made
fennel sausage, rapini, Sicilian extra virgin olive oil,
pecorino Romano
Romana
Piennolo tomatoes from Vesuvius DOP,
fior di latte mozzarella, Gaeta olives, Sicilian capers,
Sicilian extra virgin olive oil, basil
San Lorenzo
Provola (smoked mozzarella), housemade sausage, mushroom ragu made with local mushrooms, pecorino Romano, Sicilian extra virgin olive oil,
basil
Tartufella
16
Diavola
San Marzano tomatoes DOP, fior di latte mozzarella,
Rotondo Dolce prosciutto DOP, local arugula, Sicilian
extra virgin olive oil
Assorted local & seasonal vegetables, piennolo tomatoes from Vesuvius DOP, fior di latte mozzarella,
pecorino Romano, hot Calabrian chili oil, basil
Calabrese
17
18
Artichokes from Puglia, 1732 Meats guanciale, fior di
latte mozzarella, Sicilian extra virgin olive oil, pecorino
Romano, basil
Ortolana
16
15
16
Mozzarella di Bufala DOP, Piennolo tomatoes from
Vesuvius DOP, N’duja salame, pecorino Romano,
Sicilian extra virgin olive oil, basil
17
capers - red onion - basil - side of red sauce - arugula
gaeta olives - eggplant - mushrooms - spicy salami
artichokes - sausage - prosciutto - guanciale
1
2
3
Add:
19
* Our oven was built on site in 10 days by 3 men from Naples, Italy. They arrived with 23,000 pounds of
San Marzano tomatoes DOP, local mushrooms,
house-made sausage, truffle oil, pecorino Romano,
basil
handmade bricks from Santa Maria, pressed bricks from Salerno, “Biscotto” baking floor from Sorrento and bags
and bags of volcanic sand from Vesuvius. She weighs a bit more than a small elephant. She reaches temperatures of
900 degrees and can cook a pizza perfectly in as little as 60 seconds.
RIPIENO (NEAPOLITAN-STYLE CALZONE)
Ripieno Rosso
Ricotta, provola, Neapolitan salami, San Marzano Tomatoes
(DOP), pecorino Romano Sicilian extra virgin olive oil
17
Ripieno Bianco
Ricotta, provola, local bitter greens, capers, olives,
pecorino Romano, Sicilian extra virgin olive oil
“Don’t say that this oven LOOKS beautiful. A beautiful woman pleases the eye, but what if she opens her mouth and ‘BLAH!, BLAH!, BLAH!’? Nothing of substance to say. What matters most is on the inside.
This oven IS beautiful, but it is what is inside that makes it so.”
– Francesco, Master Oven Builder, Forno Napolitano
18