Dinner Menu

DINNER after 4pm

Stuzzichini: One for $7 or three for $18

La nostra Caponata: Eggplant in agrodolce with celery raisins and pine nuts

Cavolfiori in pastella: Deep fried cauliflower over tomato sauce

Panelle: Chickpea flour fritters with truffle salt

La  Bruschetta di ricotta: Toasted bread with house-made ricotta, spicy honey and pistachios

Le olive di Nocellara fritte: Breaded and fried Sicilian olives stuffed with pecorino

Pane cunzato: Crispy bread with cherry tomatoes, caciocavallo cheese and anchovies

Formaggi Siciliani     $23 for a Selection of 6 cheeses

Piacentino di Enna: Sheeps’ milk with saffron and black peppercorn

Pecorino Nerello Sikano: Sheeps’ milk, medium salted

Provola delle madonie: Cows’ milk, semi soft, pulled curd

Primo sale bianca sole di Sicilia: Sheep and goat milk, lightly salted

Canestrato Siciliano: Sheep and goat milk, sharp, hard cheese

Ubriaco di nero d’avola: Hard sheeps’ milk, black peppercorn matured in Nero d’Avola wine

Suggested cheese-wine paring by Fabio Sireci, Feudo Montoni:

$15 for a tasting of:

  • Perricone “del core” 2015
  • Nero D’Avola “Lagnusa” 2013
  • Nero D’Avola “Vrucara” 2010 – 100 years old vines

Gli antipasti

Arancini di riso – 13: Homemade saffron risotto balls stuffed with Angus beef- pea ragù

Parmigiana di melanzane – 14: Fried eggplant parmigiana with fresh mozzarella, cherry tomato sauce, parmigiano and basil

Polpo alla griglia – 18: Grilled octopus with chickpea, poached grape tomatoes, toasted  almonds, extra virgin olive oil and fresh lemon juice

Polpette al Sugo – 12: Classic pork & beef meatballs with tomato sauce

Frittura di pesce-18: Lightly fried calamari, tiger shrimps, and mixed  farm vegetables

Bufala e prosciutto – 17: Buffalo mozzarella or homemade burrata, and prosciutto San Daniele with heirloom tomatoes and fresh basil

Carpaccio di pesce spada – 18: Swordfish carpaccio with citrus mayo and caper berries

Le insalate dell’orto

Riccia e tonno – 14: Frisee salad, wild radicchio, poached potato, cherry tomatoes and seared yellofin tuna in a light mustard dressing

Barbabietole, mela verde e caprino – 13: Baby red beets with green apples, radish, goat cheese, toasted almonds and lemon dressing

Insalata di rucola – 12: Arugula, radicchio, pine nuts, pecorino primo sale and caramellaized pear, in a balsamic dressing

Insalata mista – 9: Mixed green leaves with radish and carrots tossed with a white vinaigrette

Paste fresche e di grano duro fatte in casa: Handmade pastas

Torchio salsiccia e friarielli – 20: Homemade twisted pasta with a crumbled pork sausage, broccoli rabe and pecorino cheese

Cous-cous Trapanese – 24: Sicilian cous-cous lams, mussels, shrimps and calamari in a fresh tomato sauce and mint leaves

Pasta con le sarde  – 22: Bucatini with wild fennel, tomatoes, anchovies, cinnamon, golden raisins, pine nuts, nutmeg and leeks topped with toasted bradcrumbs

Gemelli al ragù Siciliano – 20: Homemade gemelli pasta with angus ground beef ragù, mix vegetables and green peas

Busiate Trapanesi arriminati – 20: Busiate pasta with a cauliflower, tomatoes, golden raisins and shaved caciocavallo cheese

Gnocchetti alla Norma – 19: Homemade potato gnocchi with fried eggplant, cherry tomatoes, fresh basil and quenelle of ricotta salata

Ravioli noci e provola – 23: Homeade ravioli stuffed with smoked scamorza cheese and ricotta, in a light cream and walnuts sauce

Spaghetti sabbiati – 24: Homemade spaghetti with manila clams, breadcrumbs, fresh parsley and anchovies in a white wine sauce

Tagliolini all’astice – 28: Homemade black and white tagliolini with lobster, fresh cherry tomatoes and lobster bisque

Gluten free pasta substitution $2.50 and gluten free bread $3.00

I secondi di pesce

Involtino di pesce spada – 25: Swordfish rolled with basil, caciocavallo cheese, breadcrumbs,capers and olives, served with a thyme sauce and our caponata

Salmone in crosta di mandorle – 23 Scottish salmon crusted with pistachios, served with a fig mustard and mixed sautéed farm seasonal vegetables

Branzino – 28 Grilled mediterranean sea bass  served with sautéed broccoli rabe

I secondi di carne

Il Pollo – 24: Grilled half cornish Hen served with potato croquettes, and caramelized baby farm carrots

Costine di bue al balsamico – 28: Slow braised beef short ribs in aged balsamic vinegar and served with soft polenta

Tagliata di manzo – 30: Grilled sliced Angus steak over arugula,fresh mushroom, cherry tomatoes and  shaved parmigiano,served with balsamic reduction

I contorni:  One for $8 or three for $19

  • Roasted organic farm potatoes with mixed herbs
  • Fried organic potatoes with rosemary
  • Mixed color farm Caramelized carrots
  • String beans cooked in tomato sauce with garlic
  • Sautéed broccoli rabe

Most of our vegetables are organic and procured from Blooming Hill Farm