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Affettato Misto di Prosciutto e Salumi alla Emiliana 

Artisan cured meat board with gnocco fritto 14

Mozzarella alla Pizzaiola 

Wood-fired imported buffalo milk mozzarella with cherry tomatoes, garlic, olives and fresh oregano; served with grilled bread  12

Fritto di Calamari e Prezzemolo 

Bartolotta's classic fried calamari marinated with mint, garlic and pecorino; served with marinara sauce 12

Carpaccio di Manzo alla Veneta 

Thin-sliced beef tenderloin with arugula, shaved red onion, curls of Grana Padano, capers and Venetian aioli  11

Misticanza di Campo 

House salad of field greens, fennel, vine-ripened tomatoes, radishes, red onion and cucumbers with a red wine vinaigrette 9

Cesare 

Crisp romaine hearts tossed with our signature anchovy-Romano dressing, Grana Padana and toasted croutons 9.50

Pomodoro, Cipolla Rossa e Gorgonzola 

Vine-ripened tomato, shaved red onion, arugula and imported “dolce latte” gorgonzola, drizzled with aged balsamic and olive oil 9.75

Pappardelle al Ragu d'Anatra

Hand-cut Tuscan ribbon pasta tossed with Bartolotta's traditional slow-braised duck ragu 18/27

Rigatoni con Melanzane al Sugo di Pomodoro 

Tubes of pasta tossed with San Marzano tomato sauce, eggplant, mozzarella "fior di latte" and fresh basil 16/25

Spaghetti all'Aragosta 

Hand-made spaghetti with sauteed spiny lobster, in a spicy tomato-white wine sauce 21/38

rAvioli di magro al burro nocciola

Hand-made ravioli filled with ricotta and spinach; butter, grana and truffle oil  16/25

Garganelli alla Panna con Prosciutto e Piselli

Pasta quills tossed with cream, prosciutto, peas and Grana Padano 17/26

Grigliata Mista di Mare 

A seaside-style assortment of grilled seafood; shrimp, scallops, calamari, baby octopus and fish of the day with spinach, lemon and olive oil 34

Filetto di Manzo alla Perla Nera di Norcia 

Oak fired hand-cut filet of beef with pureed potatoes, carrots, rapini and Umbrian black truffle sauce 40

Bistecca di Maiale al Marsala Ambra 

Wood roasted bone-in pork chop with crispy potatoes, green beans, wild mushrooms and Marsala sauce 27

Trancio di Salmone con Salsa Olivada alla Ligure 

Grilled Atlantic salmon with potato puree, spinach and a savory Ligurian Taggiasca olive tapenade 27

Pollo al Mattone 

One half boneless all-natural chicken, crisply roasted in the traditional Tuscan "brick" style with garlic and rosemary; served with caramelized Brussels sprouts, potato puree and a lemon-white wine pan sauce 27

FORMAGGI ARTIGIANALI CON FRUTTA, MIELE E CONFETTURE DI NOSTRA PRODUZIONE

A selection of unique cheeses from Italy and around the world with traditional condiments 12.90

AFFOGATO AL CAFFE

Housemade vanilla bean gelato “drowned” in espresso, whipped cream, cocoa 8.50

TORTA AL CIOCCOLATO

Flourless dark chocolate cake, créme fraîche, Amarena cherries 8.25

CANTUCCI SENESI E VIN SANTO

Housemade toasted almond biscotti & a glass of the classic Tuscan dessert wine 16.50

TIRAMISU

Layered whipped mascarpone, espresso, savoiardi cookies, dark cocoa 8.25

BUDINO AL CARAMELLO

Creamy sea saltcaramel pudding, chocolate ganache 8

GELATI E SORBETTI

A daily assortment of housemade gelato and sorbet 7.75

antipasto

cappesante dorate con pompelmo rosa al profumo di basilico

Wood-roasted sea scallops with ruby red grapefruit-basil glaze

Primo

mezze maniche all'ortolana 

Short tube pasta with tomato, roasted vegetables, mushrooms and fresh oregano

Secondo

"Segreto" di maiale iberico alla griglia

Grilled acorn-fed Iberico pork shoulder with sauteed seasonal vegetables and ramp pesto