a Mano — cucina regionale

BRUSCHETTA

Ricotta with oregano, chili oil & sea salt

Caponata Eggplant, tomatoes, capers, raisins, onions, pine nuts 

Acciughe White anchovies and salsa verde

Ciccioli d’Anatra Duck rillettes, mosto, orange

ANTIPASTI

Olive Misti Mixed marinated olives

Affettati Misti Plate of assorted house-cured meats

Bresaola House-cured carpaccio of grass-fed beef with arugula & grana

Polpo Grilled octopus, chickpeas, spicy bomba calabrese

Salsiccia Grilled rabbit sausage, peppers, onions,  cherry tomatoes, oregano

Burrata with local heirloom tomatoes, basil, lemon & olive oil

Trippa alla Romana Beef tripe with tomato, chili, pecorino & mint

PASTA

Gnudi Ricotta dumplings with local shiitakes, brown butter & sage

Pici with olive oil, garlic, chili, parsley & breadcrumbs

Buccatini all’ Amatriciana with house-cured guanciale, tomato, pecorino & chili

Spaghetti alla Carbonara with house-made pancetta, yard egg, pecorino & black pepper

Squid-ink Cavatelli with crab, cherry tomatoes, lemon, scallions, garlic & chili

Orecchiette with tomato-braised goat ragu, olives, mint & pickled peppers

SECONDI

Pesce del Giorno Daily preparation of Gulf seafood

Coniglio della Casa Slow-cooked rabbit, oil-cured olives, roasted garlic, thyme

Tagliata di Manzo Grilled grass-fed K.C. strip steak, arugula, balsamic, grana

Petto d’Anatra Seared duck breast, local blueberries, Marsala, pecans

CONTORNI

Insalata Misticanza Spring mix, lemon, olive oil, grana

Zucchini Strascinati Mixed local squash with garlic & chili

Patate alla Rosmarino Rosemary potatoes with sea salt