Salumi
cured meats of tuscany
Prosciutto Crudo$8.00
from greve in chianti, aged 15 months
Salame Piccante$8.00
spicy salami
Finocchiona$8.00
fennel seed salami
Salame al Vino Chianti$8.00
made with chianti wine
Salame con Cinghiale$8.00
wild boar salami
Prosciutto di Cinghiale$16.00
wild boar prosciutto
Pecorino Toscano
The vast majority of tuscan cheese comes from sheep's milk. During his lifetime in the early days a.d., pliny the elder wrote of these cheeses in his opus' naturalis historia'
Balze Volterrane$8.00
aged under olivewood ash
La Cipressaia$8.00
ripened at least 60 days
Ubriaco$8.00
wine-soaked, aged four months
Pecorino del Chianti$12.00
aged six months
Antipasti
$14. Smaller plates
Pappa al Pomodoro
tomato soup
Insalata
market greens, artichokes, olives, anchovy
Portobello
cinghiale-stuffed mushroom
Crostone
livers of chicken & rabbit
Sanguinaccio
blood sausago, polenta, blistered grapes
Torta di Zucchini
squash, mushrooms, bechamel
Primi Piatti
$24. Pasta & such
Pappardelle del Ristoro
wild boar sausage
Garganelli
bolognese
Spaghetti
anchovy, bread crumbs
Gnocchi
broccoli, boar heart, conserved tomato
Risotto
asparagus, snow peas, mint
Secondi Piatti
larger plates
Cacciucco$32.00
seafood stew of livorno
Rosticciana$30.00
mixed grill of wild boar, roasted potatoes
Anatra$36.00
half duck roasted & confit, pearl onion agrodolce
Trota$34.00
whole upstate trout, marble potatoes
Arista di Cinghiale$95.00
roasted rack of wild boar
Bistecca Fiorentina$115.00
fire-roasted porterhouse
Contorni
$10. Vegetables
Cannellini
stewed white beans
Erbe in Padelia
braised greens
Patate
rosemary potatoes
Cavoletti
brussels sprouts
Funghi
wild mushrooms
Negroni
$15 each. It is told that this fine potion was first mixed in 1919 at the caffé casoni in florence at the request of count camillo negroni. This simple recipe calls only for equal parts gin, sweet vermouth & campari, mellowed by water from stirred ice, yet over the years there have been many deviations from the original concoction, these beverages shouldn't bear the negroni name & are considered imposters. Our negroni are mixed in large batches, with some of the blends being over one year old. Served from the freezer over a large ice cube. Campari is the constant bitter
Negroni Uno
beefeater, carpano antica the benchmark recipe - balanced with a hint of cocoa
Negroni Due
plymouth, silvio carta vermouth di sardegna a unique vermouth makes this spicy & vinous
Negroni Tre
kyoto ki no bi, montanaro vermouth di torino a modern classic that is both powerful & nuanced
Negroni Quattro
the botanist, scarpa vermouth di torino our most aromatic batch
Negroni Cinque
monkey 47, baldino vermouth di torino the timorasso vermouth makes for a fun formula
Negroni Sei
hayman's old tom, antico torino velvety & textured from the old ton gin
