North Italia Dinner Menu PDF

Small Plates (perfect to share!) D A I LY S O U P 11 G R I L L E D B R E A D & G O O D O L I V E O I L grana padano & herbs 890 cal...

Small Plates (perfect to share!) D A I LY S O U P 11 G R I L L E D B R E A D & G O O D O L I V E O I L grana padano & herbs 890 cal 9 Z U C C A C H I P S (yum!) 630 cal 12 H E I R LO O M TO M ATO & B U R R ATA crispy ciabatta, arugula, shaved red onion, calabrian vinaigrette 690 cal 1 7. 5 S M O K E D P R O S C I U T TO F R I T TAT I N E bucatini, speck, mozzarella, provolone, english pea, spicy vodka sauce 810 cal 15 C A C I O E P E P E A R A N C I N I crispy risotto, pecorino romano, crushed pepper blend, pesto aioli 870 cal 16 C R I S P Y E G G P L A N T PA R M E S A N fresh mozzarella, calabrian tomato sauce, torn basil 1010 cal 17 C A L A M A R I F R I T T I house giardiniera, sugo, calabrian aioli, grilled lemon 920 cal 19.5 W I L D S H R I M P S C A M P I blistered tomato, grana padano, garlic confit, herb butter, charred lemon, grilled bread 870 cal 19 P R O S C I U T TO B R U S C H E T TA stracciatella, grilled asparagus, truffle, grana padano 410 cal 16.5 W H I T E T R U F F L E G A R L I C B R E A D house made ricotta, mozzarella, grana padano, herbs 1370 cal 1 7. 5 I TA L I A N M E AT B A L L S creamy polenta, rustic marinara, grana padano 670 cal 18.5 B E E F C A R PA C C I O * pecorino stagionato, toasted pine nut, salsa verde, arugula, grilled bread 520 cal 20 B L A C K M E D I T E R R A N E A N M U S S E L S spicy salumi, white wine, garlic butter, fresh herbs, grilled bread 760 cal 20 FA R M E R S M A R K E T 22 Chef’s Boards CLASSICO 23 grilled asparagus, broccolini, sugar snap pea, prosciutto di parma, speck, pecorino stagionato, avocado & cherry tomato, glazed apple & chioggia beet, crescenza, house giardiniera, castelvetrano olive, heirloom carrot, house pesto, hearth bread 960 cal marcona almond, fig mostarda, grilled bread 1020 cal Salads add CHICKEN 8 (210 cal) or SALMON* 14 (360 cal) Pizza SIMPLE 11 M A R G H E R I TA 2 2 make it TIE DYE + 3 farm greens, heirloom cherry tomato, toasted pine nut, mozzarella, fresh basil, olive oil, red sauce 1270 cal gorgonzola vinaigrette 320 cal H O T H O N E Y & S M O K E D P R O S C I U T TO 23 scamorza, speck, calabrian honey, arugula, LIT TLE GEM CAESAR 16.5 pecorino toscano 1280 cal grated grana padano, herb breadcrumb, cracked pepper 740 cal FUNGHI 23 A R U G U L A & AV O C A D O 16 roasted mushroom, cipollini, smoked mozzarella 1350 cal shaved fennel, lemon, grana padano, evoo 240 cal NAPLES WHITE 22 TUSCAN K ALE 16.5 house ricotta, pecorino romano, wild oregano, evoo, crispy pancetta, charred grape, apple, pistachio, red onion 1330 cal herbed breadcrumb, parmesan vinaigrette 740 cal S P I C Y M E AT B A L L 23 provolone piccante, house ricotta, mozzarella, S E A S O N A L V E G E TA B L E 1 7. 5 pecorino romano, red sauce 1380 cal grilled asparagus, avocado, broccolini, sweet corn, heirloom cherry tomato, fregola, goat cheese, pistachio, P R O S C I U T TO 24 italian herb vinaigrette 650 cal mission fig, goat cheese, arugula 1320 cal THE PIG 24 I TA L I A N FA R M 18.5 salumi, pepperoni, spicy sopressatta, italian sausage 1480 cal salami, speck, provolone, pepperoncini, olive, heirloom cherry tomato, cucumber, pickled red onion, roasted pepper, herb breadcrumb, make it BOMBA STYLE for the crust + 5 (adds 270 cal) oregano vinaigrette 600 cal substitute gluten-free crust +4 (removes 40–100 cal) Fresh Pasta TORTELLONI AL POMODORO simple tomato sauce, burro fuso, heirloom cherry tomato, torn basil, grana padano 1000 cal 23 C R U S H E D M E AT B A L L R A G U beef meatball, porchetta, blistered onion, wild oregano, bucatini, pecorino 1670 cal 24 C H I C K E N P E S TO sweet basil, shaved garlic, toasted pine nut, crispy caper, gigli 1480 cal 25 S T R OZ Z A P R E T I herb-roasted chicken, roasted mushroom, spinach, toasted pine nut, parmesan cream 2040 cal 25 S P I C Y R I G ATO N I V O D K A italian sausage, crispy pancetta, shaved garlic, torn basil, grana padano 1920 cal 26 B O LO G N E S E (house specialty) traditional meat sauce, pappardelle, grana padano, wild oregano, evoo 940 cal 26 B R A I S E D S H O R T R I B L U M A C H E parmesan fonduta, fresh horseradish, wilted arugula, herb breadcrumb 1790 cal 27 S Q U I D I N K TO N N A R E L L I tiger shrimp, calamari, wild fennel pollen, mint, spicy tomato sauce 970 cal 27 R I C O T TA C AVAT E L L I jumbo lump crab, tiger shrimp, peperoncino, mint, lemon olive oil 1380 cal 27 substitute gluten-free pasta (removes 30-210 cal) or vegetable noodles (removes 280-450 cal) + 3. 5 Entrées ROASTED SALMON * caramelized romanesco, broccolini, fregola, house pesto, lemon gremolata, affinato 1330 cal 32 G R ILLED B RANZINO* roasted fennel, broccolini, snap pea, rainbow cauliflower, fingerling potatoes, cipollini, lemon caper butter 680 cal 35 PORK MIL ANESE smoked prosciutto, pepperoncini, red onion, bagna cauda aioli, arugula, fresh lemon 880 cal 28 TUSCAN HALF CHICKEN sweet corn, broccolini, piquillo pepper, roasted cipollini, white polenta, roasted chicken jus 1580 cal 29 C H I C K E N PA R M E S A N crushed tomato, aged provolone, mozzarella, parmesan rigatoni 1990 cal 28 S E A R E D S E A S C A L LO P S asparagus, pancetta, crispy shallots, sweet corn risotto, calabrian vinaigrette 1010 cal 35 BRAISED SHORT RIB grilled asparagus, heirloom carrot, roasted fennel, mascarpone polenta, short rib jus 1020 cal 35 Sides 1 0. 5  SPICY BROCCOLINI 370 cal TUSCAN KALE & SPINACH 160 cal GRILLED ASPARAGUS 300 cal GLAZED CHIOGGIA BEETS 300 cal ROASTED SEASONAL VEGETABLES 160 cal  SWEET CORN & FONTINA POLENTA 490 cal ROASTED FINGERLING POTATO 760 cal 2,000 calories a day is used for general nutrition advice, but calorie needs vary. Additional nutrition information available upon request. *These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, fish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. While we offer gluten-free items our kitchen is not gluten free. CA-SM Please alert your server of any food allergies or other food sensitivities, as not all ingredients are listed on the menu.  Cocktails M mocktail available N E W I TA L I A N S P R I T Z M 16 L A D O LC E V I TA M 18 aperol, citrus smash, prosecco 150 cal casamigos blanco, ramazzotti rosato, nonino l’aperitivo, passion fruit 190 cal J U L I E T TA 17 ginger & vanilla infused tito’s vodka, italian elderflower, S I C I L I A N M A R G A R I TA 17 lime, prosecco 230 cal el mayor reposado, grand marnier, montenegro, fresh citrus 240 cal W H I T E LO T U S 16.5 vulcanica sicilian vodka, elderflower, D I AV O LO 16.5 luxardo bianco, fresh lemon 240 cal banhez mezcal, calabrian chili amaro, tuscan spice, lemon 210 cal R I S T R E T TO 16 MY VERONA M 16 bottega bacûr gin, caffè borghetti, hendrick’s grand cabaret, sicilian vodka, campari, carpano antica, black walnut 190 cal framboise, rosato aperitivo, lemon 240 cal G O L D E N F I G O L D FA S H I O N E D 18 R O M A N H O L I D AY 16 fig infused piggyback rye, strega, brown sugar, coconut infused rums, aperol, pineapple, angostura, brandied figs 260 cal fresh lemon, black walnut 240 cal VENI VIDI VICI 17 P O M E G R A N AT E M U L E M 17 iwai japanese whisky, montenegro amaro, limoncello, bottega bacûr gin, pomegranate, lemon, fever tree ginger beer 210 cal orange, fresh lemon 260 cal glass terzo bottle Bubbles & Sangria glass bottle pitcher Red Wine 180 cal 240 cal 760 cal PROSECCO 13 52 F R A P PATO 13 17 52 bottega “vino dei poeti” 180/750 cal donnafugata “bell’assai”, sicily S PA R K L I N G R O S É 13 52 CHIANTI CLASSICO 14. 5 19 58 cleto chiarli “brut de noir”, emilia-romagna 180/750 cal borgo scopeto, tuscany RED SANGRIA 14 49 M O N T E P U LC I A N O D ’A B R U Z Z O 13 17 52 brandy, blood orange, red wine, raspberry 320/1270 cal umani ronchi, “podere”, abruzzo glass terzo bottle PIN OT N O IR 14 18.5 56 Rosé Wine 180 cal 240 cal 760 cal bottega vinaia, trentino C H I A R E T TO 13 17 52 PIN OT N O IR 17 22.5 68 cà maiol “riviera del garda classico”, valtènesi valravn, sonoma county BARBERA 14 18.5 56 White Wine marchesi di gresy, asti PIN OT G R IG I O 13 17 52 N E B B I O LO L A N G H E 16 21 64 barone fini, valdadige marchesi di barolo “sbirolo”, piedmont GRECO DI TUFO 12.5 16.5 50 SUPER TUSCAN 18 24 72 villa matilde, campania ornellaia “le volte”, tuscany VERMENTINO 12 16 48 pala “soprasole”, sardinia B A R O LO 18 24 72 fontanafredda “silver label”, piedmont G R I L LO 14 18.5 56 feudo montoni “timpa”, sicily M E R LO T 14 18.5 56 columbia winery, columbia valley RIESLING 1 2 1 6 48 loosen bros. “dr. l”, mosel MALBEC 14 18.5 56 portillo, mendoza M O S C ATO D ’A S T I 13 17 52 vietti, piedmont NEG ROAMARO 14 18.5 56 SAUVIGNON BL ANC 14 18.5 56 li veli “pezzo morgana”, salice salentino riserva vavasour, awatere valley, nz CABERNET SAUVIGNON 14 18.5 56 SAUVIGNON BL ANC 16.5 22 66 di majo norante, molise duckhorn, north coast CABERNET SAUVIGNON 16 21 64 C H A R D O N N AY 14 18.5 56 paul dolan vineyards, mendocino county edna valley, central coast C H A R D O N N AY 16 21 64 CABERNET SAUVIGNON 19 25 76 iconoclast “by chimney rock”, napa valley bollini, “barricato 40”, trentino C H A R D O N N AY 18 24 72 P R O P R I E TA R Y R E D B L E N D 18 2 4 72 la follette “los primeros”, sonoma county delille cellars “d2”, columbia valley Beer $ 7– 9. 2 5 100 - 270 cal per serving Local Draught Local Bottles + Cans F I R E S TO N E WA L K E R “805 blonde ale” B I V O U A C “albright pear cider” S A N TA M O N I C A B R E W “cali pali pils” C O M M O N S PA C E “food fight hazy ipa” O G O P O G O B R E W I N G “boeman white ale” (16 oz.) H A R L A N D “indian pale whale ipa” (16 oz.) T H R E E W E AV E R S “expatriate west coast ipa” S M O G C I T Y “coffee porter” (16 oz.) M E N A B R E A “lager” (draught) C O O R S L I G H T M O D E LO E S P E C I A L AT H L E T I C B R E W I N G “run wild non-alcoholic ipa” 2,000 calories a day is used for general nutrition advice, but calorie needs vary. CA-SM