Imported Burrata (Corato, Puglia), Cetara Anchovy Fillet, House Pesto, Extra Virgin Olive Oil
Cured Beef Tenderloin, Wild Baby Arugula, Parmigiano Reggiano, Lemon
Roasted Cauliflower, Black Olives, Capers, Cherry Tomato, Hot Chili, Breadcrumbs (vegan)
House Slow Roasted Pork, Extra Virgin Olive Oil, Sea Salt
Chef’s Selection of 2 Cured Meats and 2 Cheeses
Buffalo milk mozzarella, Ramini, Tomales Bay (CA)
Roman classic slow Roasted Pork
Semi-hard cow’s raw milk cheese, “Mandarone“, Guffanti (Italy)
Cabernet Red Wine Vinegar, Acetaia Ducale (Veneto), 375ml
Semi-Hard Aged Sheep Ricotta “Ricordo“, Aresu (Sardegna)
San Giuliano (Sardegna) 12 oz jar
Artisanal pork salami. Pino Rogano (Seattle. WA)
Semi-hard cow’s milk cheese, Perenzin (Veneto)
This salame from Levoni (Lombardia). It’s been cured with fennel seeds, chili, and paprika.
Snowflake-shaped, Fiore di Sale is a “finishing salt.” Gucciardo (Trapani, Sicily)
Small Panettone Limoncello Flavored
Smoked sea salt, Maldon (UK)
Fresh soft and creamy cow’s milk cheese from Bottega del Bel Gioioso (Wisconsin)
Cow’s milk Stracciatella di burrata, Di Stefano.
Rigoni di Asiago (8.82oz)
This preserve is made using selected tomatoes naturally dried under the sun. They are great to be eaten alone or added to your savory dishes.
Tomato and basil. Serves 4/6 ppl.
(4oz) Italian nougat confection
Tuna belly in oil, Ortiz. (Cantabrico Sea) 3.88oz tin
Artisanal salami made with wild boar meat trimmed off the shoulder. Pino Rogano. (Seattle, WA)
Semi-hard sheep’s milk cheese, aged 6months, Rocinante (La Mancha, Spain)
Tomato polpa from Emilia Romagna. 14oz Tin
Pistachio spread from Bronte (Sicilia)
Serves 2 people.br /br /Appetizers:br /br /- Sott’oli (Organic Vegetables marinated in XVOO, Parsley, Chili, Garlic, Salt)br /br / choice ofbr /- Polenta with Mushrooms (v)br /- Cotechino (pork sausage made of lard, pork rind and spices) with lentilsbr /br /br /Pinsa: br /br /choice ofbr /- Montesacro (Rosemary Potato Purée, Lamb Sausage, Artichokes, Buffalo Mozzarella Chili Oil)br /- Mandrione (v) (Mozzarella, Gorgonzola, Castelfranco Radicchio, Arugula, Walnuts, Balsamic)br /br /br /Desserts: br /br /- Spicy Chocolate Budinobr /- Ciambelline biscuits
Semi-hard raw cow’s milk cheese (Orland, California)
Organic Butter, Straus (Petaluma)
Rigoni (10.58oz)
Panettone tradizionale, Fiasconaro (Italia)
(4oz) delicious Italian chewy dessert containing fruits and nuts
Pinsa bases, 250 grams each
Semi-hard raw cow’s milk cheese, aged 24 months, Guffanti
Caves aged Sheep milk hard Cheese, “Forteto“ (Tuscany)
Semi-hard cow’s milk cheese (Veneto)
Gucciardo (Trapani), 1Kg
An anchovy condiment that comes from the Roman tradition of Garum, a very tasty sauce of fish entrails that is used to season dishes. Delfino (Campania), 100ml.
Bartolini (Umbria)
1.4 oz
Extra Virgin Olive Oil, San Giuliano (Sardegna)
Gucciardo (Trapani), 1Kg
Fennel seeds salami. Levoni (Lombardy)
Flour from Molino Pasino, 1kg
Pinsa Flour from di Marco, 1 kg
Lievito di Birra
Sweet and delicate full of aromas linked to the mold. Aged 60 days
Cured pork jowl, “Alle Pia“ (Atascadero, CA)
Box Content:br /br /Torrone ai Pistacchi br /br /Small Panettone al Limoncello br /br /Panforte, Il Casseo (Toscana) br /br /Ciambelline, House Sugar Ring Cookies br /br /Roasted and Salted Almonds br /br /Rigatoni Fatti in Casa br /br /Polpa Mutti (Emilia Romagna) br /br /Olio Extra Vergine d’Oliva, San Giuliano (Sardegna) br /br /Oregano (Calabria)br /
Roman Olive oil and Wine Biscuits
Yukon Gold Potato Gnocchi
Bronze drawn 100 percent durum-wheat semolina pasta from our sister restaurant “54 Mint“.
Bronze drawn 100 percent durum-wheat semolina pasta from our sister restaurant “54 Mint“.
Hot chili in EVOO from Facino (Calabria)
House-baked Filoncino (approximately 1lb)
House-baked bread loaf (approximately 2lb)
Cow’s milk burrata. Pamona, CA
Instant Dry Yeast
Bartolini (Umbria), semi-pearled farro (spelt)
Trivium (Spain), nitrate-free
Artisanal spicy pork spread. Pino Rogano, Seattle. WA
Organic Extra Virgin Olive Oil, Asaro (Sicily)
One liter amber glass bottle with a twist top.
Delizia Estense
Anchovy fillets in spicy extra virgin olive oil
Wild cherries in syrup
Tomato, smoked pancetta, onion, chili. Serves 4/6 ppl.
Point Reyes Farmstead (California)
Dry Grey Mullet roe, Bottarsarda (Sardegna) (approx 4 oz)
Air-dried salted beef from Bernina (Uruguay)
House-baked burger buns
Approximately 4 oz each
Semi-hard sheep’s milk cheese, Lazio
Semi-hard cow’s milk cheese, Della Piana (Calabria)
Soft and creamy goat cheese. Valdilatte (Sardegna)
Capers drom Salina (Sicily). 3.18ozbr /br /
Artisanal Cured Pork Neck, Pino Rogano, (Seattle, WA)
Our large rustic wooden crate contains a curated selection of artisanal Italian ingredients.
Mozzarella, Crispy Guanciale, Pecorino, Chestnut Honey
Tomato, Mozzarella, Artichokes, Mushroom, Olives, Hard-Boiled-Egg, Prosciutto di Parma
Mortadella Stuffed Pinsa
Mozzarella, Broccolini, Homemade Spicy Pork Sausage, Stracciatella di Burrata
Tomato, Fiordilatte Mozzarella, Basil (vegetarian)
Rosemary Potato Purée, House Lamb Sausage, Artichokes, Buffalo Mozzarella Chili Oil
Small Pinsa Stuffed with Sicilian-Pistachio-Nutella
Tomato, Guanciale, Red Onion, Pecorino, Hot Chili Pepper
Tomato, Olive Oil Cured Bell Peppers, Zucchine and Eggplant (vegan)
Tomato, Mozzarella, Spicy Soppressata, Basil
Olive Oil and Wine Biscuits
Vanilla Bean and Wild Fennel Pannacotta, Extra Virgin Olive Oil
Roman Ghetto Sheep’s Ricotta, Chocolate and Wild Cherry Tart
Flourless Chocolate Cake, Vanilla Wipped Cream
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.