ANTIPASTI
OLIVES orange zest, chili, rosemary 5
ARUGULA frisee, hazelnut vinaigrette, gorgonzola dolce, Georgia strawberries 8
CAESAR SALAD romaine hearts, croutons, Parmigiano 8
BEET & ARUGULA SALAD pistachios, fennel, ricotta salata red wine vinaigrette 7.50
ROASTED VEAL SWEETBREADS, sunchoke puree and pancetta conserva 11
BEEF TAGLIATA charred eye of round, arugula, lemon, shaved Parmigiano 10.50
BRUSCHETTA roasted maitake mushrooms, olive puree, pea tendrils, Olio Verde 8
SALUMI BOARD assorted artisanal cured meats, pickled 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
FETTUCCINE grilled radicchio di Treviso, fried duck egg, Balsamico Aceto 17
MUSHROOM RAGU TAGLIOLINI truffle oil, Pecorino Romano 16
TOMATO & BASIL SPAGHETTI 11.50 with veal meatballs 16.50
BRAISED PORK BELLY RAVIOLI Swiss chard, brown butter and rosemary 16
BAKED MANICOTTI beef, pork, veal, tomato, spinach, mozzarella 16.50
RICOTTA GNOCCHI with rabbit ragu, tomato passata and Pecorino Romano16

SECONDI
ROASTED CHICKEN black pepper-chili, radishes, cannellini beans, lemon 17
ZUPPA DI PESCE Sapelo Island clams, shrimp, market fish, calamari, spicy tomato-lobster brodetto, grilled bread 18.50
ROASTED PORK SHANK smoked potato puree, Savoy cabbage and gremolata 20
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
GRILLED TROUT farro piccolo, braised Swiss chard, vin cotto 22

CONTORNI all sides 4
broccoli rabe with garlic and chilies
herb-roasted fingerling potatoes
cannellini beans, fennel pollen and lemon
roasted veal meatballs
Anson Mills farro piccolo
braised Swiss chard and red onions

DOLCI
BURNT ORANGE RICOTTA CHEESECAKE pecan 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 and an almond tuille 6.50
STRAWBERRY & FENNEL CROSTATA almond pastry, strawberries, fennel and mint cream 6.50
LAVENDAR PANNA COTTA orange blossom honey, almond pizzelle 6.50
SEMIFREDDO rich semi-frozen custard 4.50
HIGH ROAD CRAFT ICE CREAM please ask for today's selections 4.50
CHEF'S SAMMPLING 12.95

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