Trapizzino Lower East Side

Beef Ragu Risotto ball with melted Mozzarella center - Carrnaroli rice with tomato sauce, beef and Mozzarella, rolled and breaded with house sourdough

Freshly baked pizza bianca pocket filled with Nonna's beef meatball in a hearty tomato sauce.

Cacio e Pepe Risotto ball - Carnaroli rice with Pecorino Romano and fresh black pepper, rolled and breaded with house sourdough.

Freshly baked pizza bianca pocket filled with Roman "Hunter's Chicken" - chicken cooked with rosemary, garlic, white wine, and vinegar.

Freshly baked pizza bianca pocket filled with Nonna's beef meatball in a hearty tomato sauce.

Freshly baked pizza bianca pocket filled with tender oxtail cooked for over 9 hours in tomato sauce and red wine.

Freshly baked pizza bianca pocket filled with roasted eggplant and tomato sauce, topped with basil oil and Parmigiano-Reggiano.

Freshly baked pizza bianca pocket filled with stracciatella di burrata cheese and layers of salty Cantabrian anchovies.

Beef Ragu Risotto ball with melted Mozzarella center - Carrnaroli rice with tomato sauce, beef and Mozzarella, rolled and breaded with house sourdough

Cacio e Pepe Risotto ball - Carnaroli rice with Pecorino Romano and fresh black pepper, rolled and breaded with house sourdough.

three breaded & fried beef meatballs served with salsa verde

Marinated olives with citrus, fennel and coriander.

Slow cooked broccolini with ricotta salata cheese and garlic confit.

Mushroom selection marinated with white wine - maitake, cremini, shiitake, white and vinegar

Chickpeas with Castelvetrano olives, rosemary and capers.

Crispy baby artichokes in the Roman Jewish style (extra virgin olive oil, lemon), served with a side of aioli

Smashed fingerling potatoes with rosemary, Parmigiano Reggiano and garlic aioli.

Whipped Ricotta cheese, olive oil, chili, chives & house-baked focaccia.

Side of house-baked focaccia.

Cavolo nero (dark Tuscan kale) tossed with garlic & anchovy dressing and topped with toasted breadcrumbs and Parmigiano-Reggiano.

Endive and radicchio tossed in a green olive and pine nut vinaigrette topped with with fresh fennel and Grana Padano. (Tree nut allergen)

Smoked trout, little gems, potato, cherry tomato, soft boiled egg and Castelvetrano olives.

A Roman classic - rigatoni mezze cooked al dente and served in our slow cooked beef ragu (grass-fed beef, Heritage pork, tomato).

Caserecce pasta (short twists) served in a creamy and nutty blend of Parmigiano-Reggiano and Pecorino Romano with fresh cracked black pepper (v)

Sagna riccia pasta (long, flat & ribbed pasta) served in a zesty house-made pesto made with fresh basil, pine nuts, garlic, Parmigiano-Reggiano and Pecorino Romano (v)

Slice of moist, homemade olive oil cake with a dollop of whipped mascarpone.

Almond flour chocolate cake

S.Pellegrino Sparkling Natural Mineral Water, glass bottle 1L

Acqua Panna Natural Spring Water, glass bottle 1L

Sparkling beverage with natural flavors, glass bottle 12oz

Coca-Cola, can 12oz

Diet Coke, can 12oz

Seagram's Ginger Ale, can 12oz