INSALATE e ZUPPE
Mista
8
Local greens, crispy onions, cucumbers, tomatoes
Capra
Pinoli
5
Eggplant “meatballs”
6
Risotto, pecorino, fontina,
saffron
8
10
9
Zuppa
ANTIPASTI
Potato & provola
Arancini Gialli
11
Italian tuna, cannellini beans, egg, local arugula
Crocche di Patate
Melanzane
Fennel, orange & toasted pinoli, ricotta salata
Tonno
I FRITTI
11
Local arugula, chevre, almonds, pancetta
LUNCH
Polpette
Meatballs made with local
short rib & pork shoulder
Salsiccia
Sausage, made with local 12
pork, wild Sicilian fennel,
spices & red wine
SALUMI Three for 16 - Four for 17 - Five for 18
Served with house-made focaccia, pickles & mostarda
Changes daily & with the season
Rontondo Dolce Prosciutto DOP - cured pork shoulder
FOCACCIA PANINI
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
Prosciutto Cotto
Imported baked ham, Crema del Piemonte, house-made
sweet pepper relish & greens
Salsiccia
House-made Calabrese sausage, broccoli rabe, roasted local
radishes
Prosciutto e Bufala
11
13
14
Rotondo Dolce prosciutto DOP, mozzarella di bufala DOP,
local arugula
Finocchiona
Sweet Tuscan salami, cacio Romano, pickled hot peppers
Roast Pork
11
Roasted local pork, mushroom ragu, herb cream cheese,
dijon mayonnaise
12
Bresaola, caprino goat cheese, house-made pickled red
onions, local arugula
11
Bresaola
- DOP (Denominazione di Origine Protetta) These products are grown & packaged in
the region stated under strict guidelines.
PIZZE*
FORMAGGI Three for 16 - Four for 17 - Five for 18
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 sheep’s milk from Sardegna
Midnight Moon - goat gouda from Holland for Cypress Grove
Toma Castelrosso - cow’s milk from Piedmont
There is a “Pizza Evolution” happening in Naples. A handful of pizzaioli are taking this art to another level. The dough is
paramount. A long fermentation & careful handling results in a light, airy, tender dough. Everything on a pizza should
enhance & 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. Pizze are approximately 12 inches and due to the delicate dough, are meant to be eaten with a knife & fork.
Marinara
San Marzano tomatoes DOP, local oregano, garlic & Sicilian 12
extra virgin olive oil, basil
Margherita
14
San Marzano tomatoes DOP, fior di latte mozzarella, Sicilian
extra virgin olive oil, pecorino Romano, basil
San Marzano tomatoes DOP, fior di latte mozzarella, Rotondo
Dolce prosciutto DOP, pecorino, Romano, local arugula,
Sicilian extra virgin olive oil
Rapini e Salsiccia
19
16
Piennolo tomatoes from Vesuvius DOP, fior di latte
mozzarella, Gaeta olives, Sicilian capers, pecorino Romano,
Sicilian extra virgin olive oil, basil
San Lorenzo
Provola (smoked mozzarella), house-made sausage,
mushroom ragu made with local mushrooms, pecorino
Romano, Sicilian extra virgin olive oil, basil
Tartufella
San Marzano tomatoes DOP, local mushrooms, house-made
sausage, truffle oil, pecorino Romano, basil
15
Piennolo tomatoes from Vesuvius DOP, local eggplant,
ricotta salata, pesto, pecorino Romano, Sicilian extra
virgin olive oil, basil
16
San Marzano tomatoes DOP, fior di latte mozzarella, spicy
Calabrese salami, extra virgin olive oil, basil
Carciofi e Guanciale
Fior di latte mozzarella, rapini, house-made fennel sausage,
Sicilian extra virgin olive oil, pecorino Romano, basil
Romana
Genovese
Diavola
Prosciutto di Parma
18
Artichokes from Puglia, 1732 Meats guanciale, fior di latte
mozzarella, Sicilian extra virgin olive oil, pecorino
Romano, basil
Ortolana
16
17
Mozzarella di bufala DOP, n’duja sausage, imported
bresaola, Sicilian extra virgin olive oil, basil
Add On:
19
16
Assorted local & seasonal vegetables, piennolo tomatoes
from Vesuvius DOP, fior di latte mozzarella, pecorino
Romano, hot Calabrian chili oil, basil oil, basil
Calabrese
17
capers - red onion - basil - side of red sauce - arugula
gaeta olives - eggplant - mushrooms - spicy salami
artichokes - sausage - prosciutto - guanciale
1
2
3
* Our oven was built on site in 10 days by 3 men from Naples, Italy. They arrived with 23,000 pounds of 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
18
“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
9