CHOICE OF 1 · 14 || CHOICE OF 2 · 24 || CHOICE OF 3 · 38
Prosciutto di Parma
Mortadella
Piccante
Finocchiona
Blue di Capra goat, blue
Parmigiano Reggiano cow, hard
Roccolo Valtaleggio cow, semi-hard
Quartirolo cow, semi-soft
Squacquerone cow, soft
Gelato di Parmigiano
crema, nutmeg
Trota Affumicata
smoked trout, crème fraîche, castelvetrano olive, chive
Fegatini
chicken and duck liver mousse, vin santo wine
INSALATA MISTA 19
mixed lettuces, endive, market vegetables, shallot red wine vinaigrette, robiolina crostini
INSALATA ROMANA 21
romaine, radicchio, anchovy vinaigrette, parmigiano, mollica
CARCIOFI 18
crispy artichokes, calabrian chili aïoli
BURRATA 24
caramelized mission figs, maple walnuts, saba
TORTELLINI EN BRODO 21
pork shoulder ravioli, parmigiano bone broth
CALAMARI FRITTI 24
pomodoro, calabrian chili
POLPETTINE 22
prosciutto & mortadella meatballs, pomodoro, ricotta
HALF DOZEN 21 || DOZEN 39
choice of east and west coast
served with calabrian chili cocktail sauce & barolo mignonette
SPAGHETTI 24
pomodoro, basil, parmigiano
add meatballs +12 • add burrata +10
GNOCCHI 27
kale pesto, tomato, ricotta salata
TORCIA NERA 31
squid ink pasta, seppia & shrimp ragù
GRAMIGNA 29
macaroni, sweet pork sausage, tomato, cream
TAGLIATELLE 29
bolognese, parmigiano
GARGANELLI 32
prosciutto, english peas, truffle crema
CAPPELLETTI 34
truffled ricotta ravioli, prosciutto
low gluten pasta available on request
MORINI BURGER 24*
brisket blend, aged provolone, pepperoncini, dijonnaise
add fried egg +3
SPINACI sautéed spinach, chili
PATATE roasted fingerling potatoes, parmigiano
CAVOLETTI brussels sprouts, pancetta, calabrian chili honey
BROCCOLI DI RAPE E SALSICCIA cherry peppers, garlic, sausage
EXECUTIVE CHEF Bill Dorrler
CHEF DI CUCINA Gerardo Fernandez
*Consuming raw or under cooked meat, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have a medical condition