antipasti

Panelle chickpea fritters with goat cheese and arugula salad				10
Panzerotti small apulian calzones filled with tomato and mozzarella				10
Bufala imported mozzarella di bufala with marinated peppers and culatello				14
Polipetti grilled baby octopus over shaved fresh fennel and orange segments				14
Capesante seared sea scallops over apulian black chickpea salad				14
Calamari grilled and marinated, tossed with frisee, roasted peppers, and fresh fava beans				12
Insalata wild arugula with rosemary lemon vinaigrette and shavings of aged pecorino				9

primi

Cavatelli* apulian pasta dumplings with broccoli rabe and roasted almonds				18
Orecchiette* "little ears" apulian pasta, rabbit braised with tomato				18
Tonnarelli* thick spaghetti with cherry tomato sauce, eggplant & ricotta salata				18
Maccheroncini* small tube shaped pasta with dora's sunday meatballs				18
Lasagna* layered pasta with fresh filling of the day				16
Spaghetti long, thin pasta with mixed seafood and a light tomato sauce				20

*dora's handmade pastas available as appetizers $ 11

secondi

Gamberi grilled shrimp marinated in fennel & bay leaf with ceci beans and tomato				26
Branzino braised black sea bass with razor clams, pancetta, potatoes, and fresh basil				24
Palombo halibut with peperonata and a salad of dandelion greens				24
Polletto roasted baby chicken, "under a brick", with arugula, pine nuts, currants and bread salad				24
Coniglio braised thigh & roasted loin of rabbit wrapped in pancetta with cannellini beans				24
Milanese thin-pounded veal chop, breaded and sauteed, topped with arugula and pear tomatoes				28
Manzo roasted skirt steak with hen of the woods mushrooms, cippolini onions and farro				24

menu del mercato

Chef's Weekly Market menu; Three Courses $ 28

first course
Marinated Fresh Sardines with braised baby fennel and herb salad
Tomato Soup with borlotti beans and rainbow chard
second course
Merluzzo local hake fillets with fregola pasta, black olives and cherry tomatoes
Pork Saltimbocca with roasted garlic mashed potatoes, and shitake mushrooms
third course
Polenta Cake with sheba melon compote and sorbetto with a honey tuille crisp
Browned Butter Chocolate Torta with fresh local strawberries and chamomile sorbetto