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Grilled ciabatta, roasted black mission figs, whipped ricotta, balsamic.
Spicy marinara, Narragansett creamery sea salt feta.
Heirloom tomatoes, almond crumble, tomato balsamic vinaigrette.
Soft egg yolk, wild mushroom, pancetta.
Prosciutto, confit tomatoes, white wine, fennel.
Assorted cured meats, antipasti, formaggio, ciabatta.
Avocado crema, fennel pollen, melon, lavender vin cotto, potato chips.
Chorizo, chickpeas and roasted tomatoes.
Grilled peaches, buffalo mozzarella, fig mostarda and pine nuts.
Wild arugula, crispy potatoes, coppa, Parmigiano, black truffle vinaigrette.
Romaine, white anchovy, house croutons, Parmigiano.
Baby lettuce, strawberries, fennel, red pear, pistachio goat cheese, herb vinaigrette.
Baby lettuce, herbed farmers cheese, orange and hazelnut vinaigrette.
San Marzano tomatoes, burrata, basil, olive oil.
Wood roasted figs, caramelized onion, Gorgonzola, port wine reduction.
Wild mushroom, pancetta, black truffle, Parmigiano.
House-made sausage, ricotta, sun dried tomatoes, broccoli rabe, roasted garlic.
Ground pork, veal, pancetta, sage, Tuscan kale, cippolini onion.
Pancetta, fennel sausage, Parmigiano, black pepper, bucatini.
Braised short rib ragu.
Fresh stuffed pasta and chef's whim.
Fennel sausage, spinach, sun-dried tomato and cream.
Clams, white wine, pancetta, Calabrian chiles, Parmigiano.
Mussels, clams, chorizo, saffron broth and crostini.
Wood roasted corn, wild mushroom, pancetta, black truffle.
Green pea pesto, wood-fired peppers, pickled red onion, spring greens, balsamic.
Lightly breaded, puttanesca, lemon beurre blanc, capellini.
Vegetable succotash, couscous, honey yogurt, preserved orange,
Roasted garlic mashed and cipollini onion, jus.
Hot vinegar peppers, broccoli rabe, roasted potatoes, caper butter.
Wood roasted fennel baby heirloom carrotsm orange marmalata and vin cotto.
Herb crusted, faro, grilled asparagus and blood orange buerre blanc.
Hot vinegar peppers, broccoli rabe, roasted potatoes and caper butter.
Pistachio gremolata, honeyed yogurt, fingerling potatoes and brussels sprouts.
Wood roasted corn, wild mushroom and pancetta.
Butter poached lobster, asparagus and red wine jus.
Polenta, Tuscan kale, and confit tomatoes.
Wild mushroom risotto and Parmigiano.
Cauliflower puree, lentils, and confit tomato.
8 oz. barrel cut, rosemary butter, whole roasted garlic.
16 oz. espresso rubbed, aged balsamic, rosemary butter.
16 oz. Porterhouse, wild mushroom, prosciutto, red wine aged cheese.
Menu for Alto Forno provided by Allmenus.com
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