ANTIPASTI
OLIVES orange zest, chili, rosemary 5
ARUGULA frisee, hazelnut vinaigrette, gorgonzola dolce, Georgia apples 8
BEET AND APPLE SALAD pistachios, fennel, red wine vinaigrette 7.50
CAESAR SALAD romaine hearts, croutons, Parmigiano 8
BEEF TAGLIATA charred rare filet, arugula, lemon, shaved Parmigiano 10.50
BRUSCHETTA roasted maitake mushrooms, olive puree, pea tendrils, Olio Verde 8
GRILLED SAUSAGE with polenta rustica, mustard, and Laudemio olive oil 9
MINESTRA DI FARRO soup with pancetta, leeks, butternut squash and fried quail egg 8
SALUMI BOARD assorted artisanal cured meats, pickled seasonal vegetables 14
add cheese 17
GRILLED CALAMARI garlic-roasted cauliflower, Gaeta olives, cherry tomatoes, pickled red onion 9


PRIMI all pastas are available in appetizer portions for $5 less than entrée price
TAGLIATELLE BOLOGNESE house made meat ragu, ribbon pasta 15.50
CHESTNUT PAPPARDELLE red-wine braised wild boar, Parmigiano 17
BLACK LINGUINE squid ink pasta, calamari, Calabrian chilies, Thai basil pesto 18
TAGLIOLINI WITH MUSHROOM RAGU truffle oil, Pecorino Romano 16
SPAGHETTI WITH TOMATOES AND BASIL 11.50 with veal meatballs 16.50
STROZZAPRETI WITH RABBIT rabbit ragu, Castelvetrano olive puree, Pecorino 18
BAKED MANICOTTI beef, pork, veal, tomato, spinach, mozzarella 16.50
BRAISED BEEF RAVIOLI thyme, marrow butter, red wine reduction 15.50
RICOTTA GNOCCHI chive flowers, poached farm egg and black truffle sauce 16

SECONDI
ROASTED CHICKEN black pepper-chili, arugula, cannellini beans, lemon 17
ZUPPA DI PESCE Sapelo Island clams, shrimp, calamari, fish, spicy tomato-lobster brodetto, herbs, grilled bread 18.50
ROASTED TROUT Castelluccio lentils, roasted baby carrots, cippolini agrodolce 22
GRILLED FLAT IRON STEAK roasted fingerling potatoes, broccoli rabe, Calabrian chilies, rosemary sea salt 24
MARKET FISH seasonal, traditional preparation M/P
SALTIMBOCCA ALLA ROMANA veal scallopine with prosciutto, sage, roasted fingerling potatoes, frisee, anchovy vinaigrette 23
PORK PORTERHOUSE borlotti beans, pickled Brussels sprouts, horseradish 21

CONTORNI all sides 4
broccoli rabe with garlic and chilies
herb-roasted fingerling potatoes
cannellini beans, oregano and lemon
roasted veal meatballs
baby carrots, thyme and garlic
Brussels sprouts with house-cured pancetta

DOLCI
BURNT ORANGE RICOTTA CHEESECAKE pecan-streusel crust, balsamic, candied orange zest, basil 6.25
TIRAMISU ladyfingers soaked in espresso, whipped cream and grated dark chocolate 6.25
MEYER LEMON-OLIVE OIL CAKE stewed huckleberries, fresh cream 6.50
FLOURLESS CHOCOLATE CAKE olive oil, sea salt, almond tuille 6.50
APPLE CROSTATA almond pastry, salted caramel Georgia apples, rosemary cream 6.50
PUMPKIN PANNA COTTA pecan brittle, spiced pumpkin seeds 6.50
SEMIFREDDO please ask for today's selection 4.50
HIGH ROAD CRAFT ICE CREAM & SORBET please ask for today's selection 4.50
CHEF'S SAMPLING 12.95

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Fifth Group Restaurants serves only 100% trans fat-free food.
Gluten-free menu available upon request.