the wild olive...

ANTIPASTi

 INSALATA 6 house salad of romaine, arugula, radicchio, 

cucumber, tomatoes and grilled mushrooms served with a lemon or balsamic vinaigrette

CAESAR 7

crisp romaine lettuce, grilled Grana Padano, garlic croutons, marinated white anchovies and Caesar dressing

KURIOS FARM’S BIBB LETTUCE SALAD 7

with grapes, walnuts, red onion and Gorgonzola dressing

ASPARAGUS SALAD “MILANESE” 9

asparagus, arugula, parmesan with a Sea Island egg

MARINATED WARM “WILD” OLIVES 5

marinated olives served warm with herbs, olive oil and orange zest

BRUSCHETTA 7

local tomatoes, Gaeta olives, mozzarella, arugula, Tuscan olive oil and chile flake

CRISPY CALAMARI 8

fried calamari served with marinara, garlic aioli, lemon and parsley

SUPPLI AL TELEPHONO 8

fried risotto fritters stuffed with house made sausage, spinach and parmesan served with a vodka tomato aioli

SAUTÉED ARTICHOKE HEARTS 9

olive oil, garlic butter and white wine “sugo” tossed with oven roasted tomatoes served with grilled crostini

BEEF CARPACCIO 10

thin slices of beef with horseradish aioli, arugula and melba toast

MUSSELS “TRICOLARE” 10

Prince Edward Island mussels sautéed with white wine, fennel, sundried tomatoes and green olives

PIATTO DI ANTIPASTI DI OLIVA 15

our antipasti plate “for two” consisting of a selection of house cured meats, house pulled mozzarella, chicken liver crostini and caponata

PRIMI ZUPPA DEL GIORNO 4/6 seasonal soup of the day

SPAGHETTI AND MEATBALLS 8/13

braised beef, pork, and veal meatballs with marinara sauce and shaved parmesan

BUCATINI ALL’ AMATRICIANA 8/13

“pierced” pasta tossed with house made pancetta, red onion, chilie flake, tomato, cheese and parsley

RISOTTO BIANCO 8/14

creamy Carnorolli rice with parmesan, basil pesto and ricotta salata

GOAT CHEESE RAVIOLI 8/15

with dried orange, thyme and toasted hazelnuts

TAGLIATELLE ALLA BOLOGNESE 9/14

fresh ribbon pasta tossed in a ragu of local ground beef, veal and pork

PENNE CON SALSICCIA E POLLO 9/15

tubular pasta tossed with house made sausage, chicken, pine nuts, arugula and parmesan

RICOTTA GNOCCHI ALLA MARINARA 9/15

house made ricotta gnocchi and pulled mozzarella with marinara, parmesan and basil

LINGUINE FRUTTI DI MARE 11/18

local shrimp, mussels, calamari, scallops, yellow tomato, garlic, butter, chile flake and basil

POTATO GNOCCHI AND SCALLOPS 12/18

pan-seared sea scallops with truffled spring vegetables and thyme

LASAGNA 14

layered with sweet sausage, Parmesan, mozzarella and ricotta cheese served with marinara, garlic toast and fresh arugula

SECONDI EGGPLANT PARMESAN 14 pan-fried eggplant layered with house made mozzarella, spinach, basil pesto, parmesan, toasted breadcrumbs and marinara

CHICKEN PARMESAN 15

breaded and fried chicken breast with house made mozzarella, marinara, arugula greens and lumache alfredoPORK SCALLOPINE 17

tender pork cutlets with capers, prosciutto, sage, and lemon over Anson Mills polenta and braised escarole

VEAL MARSALA 17

grilled skirt steak with wild mushrooms, marsala wine sauce and Taleggio fondue, garlic spinach and mashed potatoes

SHRIMP “PICATTA” 18

sautéed shrimp with lemon, capers, white wine, butter and parsley over fried green tomatoes

SWORDFISH ALLA GRIGLIA 18

over marinated calamari salad with white beans, Sicilian olives, oven roasted tomatoes, arugula, grilled scallions and chile flake

PESCE DEL GIORNO MARKET PRICE

ask your server about our fish of the day

LAMB SCOTTADITO 24

grilled lamb chops with cucumber, red onion, golden raisins, toasted almonds, house made goat milk yogurt dressing and basil pesto

BRAISED SHORT RIBS 23

with a crispy Fontina risotto cake and a toasted pine nut gremolata

BEEF TENDERLOIN 23

grilled select filet with mashed potatoes, sautéed spinach, fried onion rings and a Chianti sugo

CONTORNI

Anson Mills Polenta 5 Mashed Potatoes 4 Grilled Asparagus with Egg 5 White Beans, Pancetta and Escarole 5 Brussels Sprouts with Fresh Chiles 5 Garlic Spinach 4