DINNER MENU
Sunday - Wednesday 4:30 - 9pm

Thursday - Saturday 4:30 - 10pm

STARTERS

Salumi -- prosciutto, salami toscano, hot coppa, salami gentile   15.

Buratta -- caponata, trampetti olive oil, grilled bread, crispy prosciutto

Treviso salad -- anchovy vinaigrette, pecorino romano, pinenut   11.

Marinated beets -- orange, pistachio, gorgonzola   11.

Red oak and baby romaine -- radish, almonds, red onion   10.

Asparagus soup -- pickled green garlic, trampetti olive oil   10.

Beef meatballs -- parmigiano, oregano   10.

Artisanal cheese -- le chevrot, le montagne de bethmale, herve remoudou l'exquis, blu di bufula   16.

Bruschetta -- house ricotta, fava beans, pickled rhubarb   12.

Grilled asparagus -- fried duck egg, speck, parmigiano reggiano   14.

Charred octopus -- chickpeas, arugula, calabrian chili   14.

Manila clams -- cotechino, escarole, salsa verde   14.

Marinated artichokes -- pickled cauliflower, olives, radish   13.

Bread service -- Kalamata olive ciabatta, Dahlia house loaf, olive oil, butter, rosemary lardo 3

 

PASTAS

Tajarin -- thin hand-cut egg pasta, brown butter, sage   15.

Linguini -- clams, garlic, parsley, white wine   21.

Spaghetti -- anchovy, garlic, chili   18.

Orrechietti -- lamb ragu, oregano, mint   20.

Cappelletti -- parmigiano fonduta filled pasta, oyster mushrooms, peas, arugula   21.

Ravioli -- braised chicken, montasio, cardoons, tomato   24.

Lasagna -- bolognese sauce, besciamella, parmigiano   20.

Rigatoni -- duck sausage, cipollini onions, turnip rabe   21.

MAINS

Halibut -- green garlic, peas, oyster mushrooms   30.

Roasted Mt. Vernon chicken -- red endive, apples, walnuts   25.

Pork chop -- farro, roasted cauliflower, braised greens   30.

Grilled dry-aged washington rib steak -- fried polenta, cipollini agrodolce, blistered shishito peppers   12oz/34. 24oz/59.

 

VEGETABLES

Braised greens -- garlic, chili   9.

Risotto -- pecorino romano, english peas, calaminta   12.

Apple wood grilled crimini mushrooms -- shallots, rosemary   9.