INSALATE e ZUPPE Mista 8 Local greens, crispy onions, cucumbers, tomatoes Capra Pinoli 5 Eggplant “meatballs” 6 Risotto, pecorino, fontina, saffron 8 10 9 Zuppa ANTIPASTI Potato & provola Arancini Gialli 11 Italian tuna, cannellini beans, egg, local arugula Crocche di Patate Melanzane Fennel, orange & toasted pinoli, ricotta salata Tonno I FRITTI 11 Local arugula, chevre, almonds, pancetta LUNCH Polpette Meatballs made with local short rib & pork shoulder Salsiccia Sausage, made with local 12 pork, wild Sicilian fennel, spices & red wine SALUMI Three for 16 - Four for 17 - Five for 18 Served with house-made focaccia, pickles & mostarda Changes daily & with the season Rontondo Dolce Prosciutto DOP - cured pork shoulder FOCACCIA PANINI Mortadella DOP - pork sausage with pistacchios Bresaola - air dried beef Finocchiona - dry cured sweet fennel salame Spicy Soppressata - dry cured pork salame Speck - smoked & cured pork leg N’duja - spreadable spicy pork salame Prosciutto Cotto - brined & cooked Italian ham Prosciutto Cotto Imported baked ham, Crema del Piemonte, house-made sweet pepper relish & greens Salsiccia House-made Calabrese sausage, broccoli rabe, roasted local radishes Prosciutto e Bufala 11 13 14 Rotondo Dolce prosciutto DOP, mozzarella di bufala DOP, local arugula Finocchiona Sweet Tuscan salami, cacio Romano, pickled hot peppers Roast Pork 11 Roasted local pork, mushroom ragu, herb cream cheese, dijon mayonnaise 12 Bresaola, caprino goat cheese, house-made pickled red onions, local arugula 11 Bresaola - DOP (Denominazione di Origine Protetta) These products are grown & packaged in the region stated under strict guidelines. PIZZE* FORMAGGI Three for 16 - Four for 17 - Five for 18 Served with house-made focaccia, sticky nuts & mostarda Soft Stracchino Crescenza - very soft cow’s milk from Lombardy Taleggio DOP - washed rind cow’s milk from Lombardy Gorgonzola Piccante DOP - cow’s milk blue from Lombardy Firm Fiore Sardo DOP - single herd sheep’s milk from Sardegna Canestrato di Molterno - sheep & goats milk from Basilicata Brigante - smooth sheep’s milk from Sardegna Midnight Moon - goat gouda from Holland for Cypress Grove Toma Castelrosso - cow’s milk from Piedmont There is a “Pizza Evolution” happening in Naples. A handful of pizzaioli are taking this art to another level. The dough is paramount. A long fermentation & careful handling results in a light, airy, tender dough. Everything on a pizza should enhance & exalt the dough. This is the pizza that is making its way to the tables of the Napoletani. This is what we are striving for. Pizze are approximately 12 inches and due to the delicate dough, are meant to be eaten with a knife & fork. Marinara San Marzano tomatoes DOP, local oregano, garlic & Sicilian 12 extra virgin olive oil, basil Margherita 14 San Marzano tomatoes DOP, fior di latte mozzarella, Sicilian extra virgin olive oil, pecorino Romano, basil San Marzano tomatoes DOP, fior di latte mozzarella, Rotondo Dolce prosciutto DOP, pecorino, Romano, local arugula, Sicilian extra virgin olive oil Rapini e Salsiccia 19 16 Piennolo tomatoes from Vesuvius DOP, fior di latte mozzarella, Gaeta olives, Sicilian capers, pecorino Romano, Sicilian extra virgin olive oil, basil San Lorenzo Provola (smoked mozzarella), house-made sausage, mushroom ragu made with local mushrooms, pecorino Romano, Sicilian extra virgin olive oil, basil Tartufella San Marzano tomatoes DOP, local mushrooms, house-made sausage, truffle oil, pecorino Romano, basil 15 Piennolo tomatoes from Vesuvius DOP, local eggplant, ricotta salata, pesto, pecorino Romano, Sicilian extra virgin olive oil, basil 16 San Marzano tomatoes DOP, fior di latte mozzarella, spicy Calabrese salami, extra virgin olive oil, basil Carciofi e Guanciale Fior di latte mozzarella, rapini, house-made fennel sausage, Sicilian extra virgin olive oil, pecorino Romano, basil Romana Genovese Diavola Prosciutto di Parma 18 Artichokes from Puglia, 1732 Meats guanciale, fior di latte mozzarella, Sicilian extra virgin olive oil, pecorino Romano, basil Ortolana 16 17 Mozzarella di bufala DOP, n’duja sausage, imported bresaola, Sicilian extra virgin olive oil, basil Add On: 19 16 Assorted local & seasonal vegetables, piennolo tomatoes from Vesuvius DOP, fior di latte mozzarella, pecorino Romano, hot Calabrian chili oil, basil oil, basil Calabrese 17 capers - red onion - basil - side of red sauce - arugula gaeta olives - eggplant - mushrooms - spicy salami artichokes - sausage - prosciutto - guanciale 1 2 3 * Our oven was built on site in 10 days by 3 men from Naples, Italy. They arrived with 23,000 pounds of handmade bricks from Santa Maria, pressed bricks from Salerno, “Biscotto” baking floor from Sorrento and bags and bags of volcanic sand from Vesuvius. She weighs a bit more than a small elephant. She reaches temperatures of 900 degrees and can cook a pizza perfectly in as little as 60 seconds. RIPIENO (NEAPOLITAN-STYLE CALZONE) Ripieno Rosso Ricotta, provola, Neapolitan salami, San Marzano Tomatoes DOP, pecorino Romano, Sicilian extra virgin olive oil 17 Ripieno Bianco Ricotta, provola, local bitter greens, capers, olives, pecorino Romano, Sicilian extra virgin olive oil 18 “Don’t say that this oven LOOKS beautiful. A beautiful woman pleases the eye, but what if she opens her mouth and ‘BLAH!, BLAH!, BLAH!’? Nothing of substance to say. What matters most is on the inside. This oven IS beautiful, but it is what is inside that makes it so.” – Francesco, Master Oven Builder, Forno Napolitano 9
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