Piccoli - Trattoria

Rigatoni with Grandma's Bolognese sauce

Egg pappardelle with honey-braised short rib rag

Baby Arugula, apples, toasted hazelnuts and Gorgonzola Mountain Aged (Lombardy)

Prosciutto di Parma, Bosc Pear, pecorino Toscano (30 days aged) with fig-balsamic reduction

Grilled marinated calamari with arugula and Mayer lemon marinated red onions

Grilled organic polenta with wild mushroom Fricassée & Val d’aosta fontina cheese

Fig jam, Prosciutto di Parma and Gorgonzola cheese on toasted rustic bread.

Buffalo mozzarella (Napoli) with roasted butternut squash and mushrooms with brown butter vinaigrette

Please call the restaurant to ask for the daily soup

Salt-Roasted beets, creamy burrata, pickled red onions with pistachio vinaigrette

Shaved brussels sprouts, marcona almonds, pecorino Romano & citrus dressing

Grilled corn, fire roasted peppers, avocado, arugula & shaved Parmigiano cheese (24 months aged)

Baby Arugula, apples, toasted hazelnuts and Gorgonzola Mountain Aged (Lombardy)

Black spaghetti with shrimp, chorizo and spicy calabrian tomato sauc

Goat cheese and scallion ravioli with black olive-tomato butte

Grano Arso ( Burnt wheat flour) bucatini with braised duck ragu and mushroom

Black spaghetti with wild blue crab meat, scallion, lemon and calabrian chilli

Sweet corn-ricotta Ravioli with Mascarpone and Sage sauce

Rigatoni with Grandma's Bolognese sauce

Egg pappardelle with honey-braised short rib rag

Spaghetti with Manila clams, leeks and saffron in a white wine sauc

Rigatoni with eggplant, tomato sauce, fresh basil & fior di latte Mozzarell

Egg fettuccine with wild mushrooms, light cream sauce & pecorino Romano

Risotto with wild rice, butternut squash and wild mushrooms

Cauliflower & parmigiano cheese risotto topped with “anchovie pangrattato”

Risotto with spicy Italian sausage & broccoli rabe

Risotto with organic chicken, spinach and ricotta salata

Squid ink risotto with calamari, parsley and white win

Seafood risotto “Alla Milanese”

Grilled porcini-rubbed Pork Chop with roasted brussels sprouts & crispy pancetta

with navel orange glaze served with caramelized butternut squash and braised spinach

Pan Seared Duck Breast with pomegranate vinaigrette served with “corn crema” and baby arugula-celery salad

Extra moist olive oil cake with hints of orange, served with soft vanilla whipped cream and cranberry-pecan sauce

Classic Tiramisu

Individual warm chocolate cake with a chocolate-caramel center s/w caramelized hazelnuts and mascarpone-whipped cream

Sauteed spinach with garlic and extra virgin olive oil

Caramelized Brussels sprouts with crispy pancetta 7

Sweet-sour cauliflower with raisins and pine nuts.

Spicy sauteed broccoli rabe with Calabrian chili

Wild mushrooms Agrodolce with buffalo Mozzarella served over Tuscan bread

Italian Stracciatella, Prosciutto di Parma over grilled Tuscan bread

Includes Manchego, Fontina, Ubriaco, Triple creme, Prosciutto di PArma, Soppressata, Grapes and Taralli crackers

Shaved Tuscan kale with ciabatta croutons, shaved Parmigiano with Calabrian Chili caesar dressing, fried capers.

Lettuce, provolone, salami, olives, marinated red onions, sweet pepperoncini with oregano vinaigrette

Wild spring greens, Roman style fried artichokes heart, goat cheese, pistachios with Balsamic-Mustard vinaigrette

n our signature San Marzano sauce topped with parmesan cheese (SERVES 6-8)

With Brussels sprout with habanero cheddar (SERVES 6-8)

Copa, Italian Ham, Soppressata, Provolone, tomatoes, lettuce

Barbecued chicken with blue cheese, celery and mayo

Fresh mozzarella, ripe tomatoes, fresh basil. EVVO

Manchego, Hot chorizo and caramelized onions

Italian Tuna salad with avocado and fresh mozzarella

Choose a mix up to 3 of you favorite flavors