Nonnina's

Chef Ralph Nonna's recipe. Yukon Gold Potatoes, Roasted Garlic, parmesan, and black truffle; Deep fried to Golden. Three to an order

Whole Burrata w/ Blackberries, Hazelnut Aillade, Focaccia

Thinly sliced Prosciutto di Parma, Arugula, Celery + Olive Salad, Sicilian Olive Oil

Antipasto at its finest. Rotating cured crudo and cheese with accompaniments.

Arugula, Frisee, slow roasted tomatoes, thin red onion, shaved Pecorino Romano; finished with Rosso Forte dressing.

Caesar Insalata w/ Whipped Ricotta; finished with a spicy garlic crunch.

Balsamic marinated Beets w/ Frisee, Arugula, Goat Cheese, Truffle-Honey Mustard, Pistachios

Spicy Soppressata and Hot Honey Pinsa.

Mushroom and Goat Cheese Pinsa w/ Spring peas, Fresh Mozzarella, Aged Balsamic.

Prosciutto di Parma and vodka sauce Pinsa.

Fresh Clam and Cherry pepper Pinsa.

Tomato base "margherita" Pinsa.

White Beef Bolognese, parmesan cream, smoked mozzarella, and vodka sauce.

House made Gnocchi w/ eggplant caponata; finished in tomato butter.

Garganelle w/Shrimp, Lump Crab, Saffron, Tomato+Calabrian Chili Butter

"Cheese and Pepper" pasta finished with Pecorino Romano cheese.

Strozzapreti w/ Creamy Lamb Ragu, Peas, Pecorino, Black Truffle pangrattato, mint.

Cavatelli w/ Basil Pesto, Asparagus, Artichokes, Pistachios, Stracciatella.

Roasted Garlic and Basil Vegan Spaghettini.

Spaghettini with choice of butter or tomato base.

Pan Seared Bone in NY Strip Steak. Served w/ smashed roasted garlic Yukon gold potatoes, Asparagus, Mushrooms, Charred Baby Onions, Salsa Verde

Pressed "Half" Chicken, served over creamy parmesan polenta, sauteed kale; finished with golden raisin Agro Dolce.

Butterfly Branzino w/ Crispy Artichokes, Arugula, Peas, Mint, lemon, Sicilian Olive Oil.

Three Chocolate dipped Cannolis w/cream puff filling. Finished w/ powdered sugar.