During my time in Tuscany I was inspired by the role of food in Italian culture. Food is a lifestyle in Tuscany; people know where their food comes from and how to prepare it. They seek comfort and quality in their food. I wanted to share that real food experience with Washington, D.C.
-Owner-Chef Christianne Ricchi
Some dishes and drinks are offered seasonally.
Lunch
New Lunch Menu!
Monday – Friday 11:30 am – 1:30 pm
ANTIPASTI / STARTERS
Barbabietola -12
Roasted Beets, Farro, Almonds, Fennel, Fig Vinaigrette
Caprese -13
Buffalo Mozzarella, Plum Tomatoes & Basil
Asparagi -12
Aspargus, Tomato, Zucchini & Tri—colored Pepper Dice
Prosciutto Melone -13
24 Mo. Aged Parma, Cantaloupe, Warm Bread Fritters
Funghi Freschi -13
Hen in the Woods, Shitaki, Oyster, Portobello Mushrooms
Calamari -14
Fried Squid & Pomorola
Insalata Caprino -12
Warm Goat Cheese, Italian Lettuces & Balsamic
Insalata d’Arancia -12
Arugula, Oranges & Fennel
Fettunta -10
Grilled Garlic Bread, Tomatoes, Cannellini or Braised Greens
MINESTRE / SOUPS
Ribollita -8
Summer Vegetables, Kale, Cannellini Beans, Bread Soup
Funghi Porcini -8
Mixed Mushrooms, Diced Vegetables, Porcini Broth
Pomodori Arrostiti -8
Chilled Roasted Tomato Basil Soup
INSALATE / SALADS
Orto -16
Grilled Romaine, Radicchio, Polenta, Pecorino & Roasted Pepper Vinaigrette
Salmone -18
House-cured, Fennel, Oranges, Italian Greens & Fig Vinaigrette
Gamberi -22
Jumbo Shrimp, Red Grapefruit, Avocado, Tomatoes & Chive Oil
Cocomero -17
Watermelon, Grilled Chicken, Ricotta Salata & Lemon Vinaigrette
Pollo Arrosto -18
Oven Roasted Chicken, Carrots, Fennel, Celery & Mustard Vinaigrette
Tonno -20
Yellow Fin, Tomato, Orange, Fava Beans, Raisins
PANINI / SANDWICHES
with truffled fries & Misticanza Salad
“Am-boor-gair” -14
Roseda Farms Angus Beef, Fontina, Sun-dried Tomato Pesto, Ciabatta
Prosciutto Cotto -12
Rosemary Ham, Taleggio, Grilled Tomato, Tarragon Mustard, Ciabatta
Mozzarella -12
Pressed with Tomato, Roasted Red Peppers, Pistachio Pesto, Sourdough
FARINACI / PASTA & RISOTTO
Tortelloni -16/12
House-made with European Sage Butter or Tomato Cream
Penne Strascicate -15/11
Tuscan Ragu & Parmigiano
Linguine Vongole -18/14
Little Neck Clams, Chopped Tomato, White Wine, Garlic
Lasagna della Nonna -18
Brooklyn Style – Meatballs, Sausage, Ricotta, Mozzarella
Tagliatelle Caprese -16/12
Summer Tomatoes, Smoked & Fresh Mozzarella, Basil Pesto
Pappardelle Coniglio -18/14
Slow Braised Rabbit Ragu
Tagliarini Limone -16/12
Lemon Zests & Juice, Peas & Fresh Cream
Spagetti Mare e Monti -18/14
Shrimp, Mushrooms & Fresh Tomatoes
Risotto del Giorno -16/12
Daily Risotto Special
SECONDI / ENTREES
Pesce del Giorno – Market
Fresh Seafood of the Day
Cozze -18
PEI Mussels, Tomato Dice, Herbs, White Wine, Lemon & Truffled Fries
Polpette di Granchio -22
Lump Crab Cakes, Farro & Vegetable Dice
Spiedino Mare -24
Grilled Skewer Jumbo Shrimp, Tri-colored Peppers
Salmone -22
Atlantic Salmon Filet, Tuscan Herb Crusted
Scallopine Milanese -22
Pan Fried Veal, Herb Potatoes & Italian Greens
Salsiccie & Fagioli -18
Grilled House-made Sausage, Stewed Beans & Tomatoes
Pollo Balsamico -19
Balsamic Chicken, Braised Kale, Swiss Chard & Beet Greens
Filetti Manzo -24
Petit Beef Filets, Gorgonzola, Green Peppercorns, Tuscan Crouton
CONTORNI / SIDE DISHES
Bietola -7
Swiss Chard, Garlic & Tuscan Olive Oil
Fagioli al Fiasco -7
Stewed Cannellini Beans & Sage
Patate alla Ghiotta -7
Roasted Rosemary Potatoes
Patatine Fritte al Tartufo -7
Herbed Truffle Fries
Insalata Mista -7
Italian Mixed Greens, Fennel, Plum Tomatoes
Dinner
ANTIPASTI / STARTERS
Prosciutto Casalingo con Panserotti -18
Homestyle imported proscuitto and Florentine bread fritters.
Calamari Fritti -17
Fresh small squid lightly floured and deep fried in olive oil.
Fettunta con Fagioli o Pomodoro -16
Grilled garlic bread topped with choice of cannellini beans with fresh sage or chopped tomatoes with fresh basil.
Insalata Caprese -17
Sliced Buffalo mozzarella and plum tomatoes with fresh basil and Tuscan virgin olive oil.
Insalata col Caprino -17
Warm goat cheese and seasonal mixed greens tossed in balsamic vinaigrette.
Insalata di Radicchio Arrostito e Rucola -16
Marinated grilled radicchio and arugula tossed with basalmic vinaigrette topped with pecorino shavings.
Asparagi all’Aceto Balsamico -17
Large fresh asparagus with olive oil and balsamic vinegar.
Peperoni Rossi sott’Olio -16
Roasted sweet red peppers marinated in olive oil and garlic with fresh herbs.
Funghi Freschi Misti -17
An assortment of fresh wild mushrooms sauteed in olive oil and garlic.
Rucola con Arancie e Pecorino -14
Arugula tossed with shaved fennel & fresh orange sections garnished with pecorino
ZUPPE / SOUPS
Zuppa di Funghi Porcini -11
Porcini mushroom soup.
Pappa al Pomodoro -11
Traditional thick Florentine tomato & bread soup.
Ribollita -11
Thick Tuscan vegetable and bread soup.
PRIMI / PASTA
Risotto del Giorno -18
Risotto of the day.
Tagliatelle Fresche con Funghi e Piselli -21
Homemade egg pasta with fresh mushrooms and peas in a light cream sauce.
Spaghettini Mare e Monte -24
Thin spaghetti tossed with shrimp and wild mushrooms in a light fresh tomato sauce.
Pappardelle sul Coniglio -24
Broad pasta ribbons tossed with savory Tuscan rabbit sauce.
Tortelloni al Burro e Salvia o al Rose -24
Ricotta and spinach filled tortelloni with sage butter or with a Florentine tomato and cream sauce.
Penne Strascicate -19
Pasta quills sauteed with Tuscan meat sauce and parmigiano.
SECONDI / ENTREES
CARNI / MEAT
Pollo Balsamico -24
Tuscan “brick pressed” chicken basted with a balsamic reduction and served with rosemary potatoes.
Grigliata Mista della Casa -29
Mixed grill of marinated pork loin, rabbit sausage, lamb chop, and stuffed baby quail.
Costolette d’Agnello a Scottadito -34
Grilled baby lamb chops marinated in lemon and rosemary.
Lombatina di Vitella -34
14 oz. grilled veal T-bone steak.
Le Salsicce con Fagioli all’ Uccelletto -26
Grilled homemade sausage with cannellini beans and tomato.
Filetto alla Zingara -37
Filet of beef sauteed with roasted red peppers, fresh mushrooms, plum tomatoes and white truffles served with truffled polenta.
Braciola di Maiale con l’Olive -29
A 14 oz. pork chop marinated in balsamic vinegar, juniper berries and rosemary, sauteed with black olives and served on a bed of cannellini beans.
Bistecca all’Arrabbiata -37
A grilled, aged 14oz. Prime Black Angus New York Strip Steak, seasoned with red pepper, fresh herbs, and extra virgin olive oil. Served with grilled vegetables.
Costoletta alla Milanese -34
Golden fried breaded veal chop crowned with arugula and fresh plum tomatoes.
PESCE / SEAFOOD
Spiedino di Mare -35
Skewer of marinated colossal shrimp, tri-colored peppers, and red onions, grilled over oak coals.
Salmone Reale d’Alaska sulla Brace -33
Fresh grilled salmon fillet with olive oil, rosemary, and breadcrumbs.
Polpette di Grancho -31
Jumbo lump crab cakes with toasted fennel, basil puree & roasted corn salsa
CONTORNI / SIDE DISHES
Fagioli Bianchi Cotti al Fiasco -9
Oven-baked cannellini beans.
Bietola Saltata -9
Swiss chard sauteed in olive oil and garlic.
Patate alla Ghiotta -9
Oven-roasted potatoes with rosemary.
Insalata Mista della Casa -9
Mixed greens, fennel, & tomatoes with virgin olive oil & balsamic vinegar
FORMAGGI / CHEESES
Pecorino e Pere -17
Tuscan sheep’s milk cheese with fresh pear slices.
“Al contadino non devi far’sapere quant’e buono il cacio con le pere.”
Selezione di Formaggi Italiani -19
Selection of Italian cheeses.
Dessert
DOLCI / DESSERTS
Available at lunch or dinner.
Biscottini e Cantucci col Vin Santo
Assorted Tuscan cookies served with sweet “dipping” wine.
Gelati Artigianali e Sorbetti di Frutta
Assorted homemade ice creams and fresh fruit sorbets.
Meringata di Ciocolato Amaro Dolce
Chocolate meringue torte with whipped frozen chocolate mousse
Tira-Mi-Su
Espresso infused sponge cake layered with mascarpone cream.
Torta di Formaggio
Walnut crusted mascarpone cheese cake.
Frutti di Bosco
Seasonal berries.
Semifreddo alle Fragole
Semi-frozen meringue with strawberry cream & vanilla gelato.
Crostata di Ciocolato e Pere
Rich chocolate and sliced pear tart.
Signature Drinks
APERITIVI / COCKTAILS
Carnevale
Prosecco, house raspberry purée.
Bellini
Prosecco, white peach purée, Campari.
Sole
Prosecco, limoncello.
Cosmopolitano Bianco
Vodka, white cranberry, lime juice.
Tè Pomeridiano
Vodka, ice tea, lemon, mint syrup
Estate
Pinot grigio, St Germain, limoncello, soda
Limontini
Limoncello, vodka martini
Apertivo Americano
Cocchi Americano, orange peel, soda
Lamponetta
Vanilla vodka, raspberry puree, triple sec
Rosato Fruttato
Rosé, brandy, seasonal fruit
Sangria Flora
Pinot Grigio infused with fresh summer fruit & Prosecco
Vin Brulè
Warm red wine infused with warm spices and citrus fruits
Meleto
Rum, brandy, apple cider & fresh lemon juice