Antipasti
MOZZARELLA — 24
Warm house-made mozzarella with roasted red peppers, fresh basil, and a Taggiasca olive oil vinaigrette
POLPETTINE ALLA ROMANA — 26
Pat LaFrieda grass-fed beef and all-natural Hampshire pork meatballs with a savory tomato sauce, fresh ricotta, and Pecorino cheese
INSALATA CESARE — 20
Classic Caesar's salad with house-made croutons
INSALATA DI INDIVIA — 24
Endive and watercress salad with toasted walnuts, Granny Smith apple, and crumbled Gorgonzola cheese
RUGHETTA E PARMIGIANO — 22
Baby arugula tossed with EVOO and lemon vinaigrette, topped with shaved Grana Padano
Pasta
CAVATELLI ALLA BARESE — 34
Traditional Pugliese shell-shaped pasta, hand-rolled at Paola’s, sweet sausage, and broccoli rabe
LINGUINE GAMBERI E ZUCCHINI — 38
Linguine pasta served with wild jumbo shrimp and crisp zucchini in a white wine and garlic sauce
BUCATINI ALL’AMATRICIANA — 34
Traditional Roman thick, hollow spaghetti with plum tomatoes, crisp pancetta, and onions
RIGATONI CON PORCINI E SALSICCIA — 32
Rigatoni with a spicy Italian sausage and porcini mushroom sauce
FETTUCCINE ALLA BOLOGNESE — 34
Paola’s house-made fettuccine pasta, with Pat LaFrieda grass-fed beef and all-natural Hampshire pork
PAPPARDELLE CON RAGÙ DI ANATRA — 38
Paola’s house-made flat ribbon noodles served with a savory duck ragù
CACIO E PEPE — 30
Roman-style house-made spaghetti, Pecorino cheese, and crushed black peppercorns
Secondi
COSCE DI POLLO - 36
Grilled marinated boneless chicken thighs with a summer salad of fennel, cucumber, tomato, onion, and black olives in a lemon dressing
PETTO DI POLLO MILANESE - 38
Free-range breaded chicken breast, arugula, and tomato salad
SCALOPPINE DI VITELLO AL PICCATA - 46
Veal scaloppine in a savory lemon-butter and caper reduction, served with sautéed spinach and roasted potatoes
ANATRA - 50
Seared duck breast, whole-grain red rice risotto, wild Italian mushrooms, house-made apricot mustard, black truffle vinaigrette
BRANZINO - 40
Grilled filet of Mediterranean Branzino served with sautéed spinach
COSTOLETTA DI VITELLO ALLA GRIGLIA - 70
Grilled veal chop served with spinach and roasted potatoes
Contorni
ROASTED POTATOES - 16
SAUTEED SPINACH WITH GARLIC AND OLIVE OIL - 16
SAUTEED STRING BEANS - 16
SAUTEED BROCCOLI RABE WITH GARLIC AND OLIVE OIL - 16
MASHED POTATOES - 16
Antipasti
GAZPACHO - 14
Classic cold tomato soup with cucumber, red bell pepper, garlic, and extra virgin olive oil
FICHI E PROSCIUTTO - 24
Imported Parma prosciutto with fresh black mission figs
CARCIOFI ALLA ROMANA - 28
Twice-crisped artichokes prepared in the Roman Jewish tradition
VITELLO TONNATO - 32
Thinly sliced roasted veal with a creamy tuna sauce and capers
INSALATA DI FINOCCHI E ARANCE - 18
Thin slices of fresh fennel, orange segments, and black olives in lemon olive oil dressing
INSALATA DI ANGURIA E CAPRINO - 22
Watermelon and heirloom tomato salad with crumbled goat cheese and balsamic vinaigrette
INSALATA DI BARBABIETOLE - 22
Oven-roasted red beet carpaccio, Montrachet goat cheese, orange segments, hazelnuts, and fresh watercress in a hazelnut vinaigrette
Secondi
CASONSEI DI BARBABIETOLE 28
Ravioli filled with oven-roasted red beets and ricotta, finished with butter, sage, and poppy seeds
AGNOLOTTI DI VITELLO E PORCINI - 32
Braised veal, porcini mushrooms, and spinach agnolotti with butter, sage, and shaved truffle carpaccio
GAMBERI ALLA GRIGLIA - 44
Grilled jumbo shrimp, grilled corn, and arugula salad
MELANZANE ALLA PARMIGIANA - 30
Classic eggplant parmigiana with mozzarella cheese, tomato sauce, and fresh basil
SALMONE - 42
Grilled Wester Ross artisan Scottish salmon served with a farro salad of tomato, cucumber, onion and red bell pepper in a lemon vinaigrette
SCALLOPINI DI POLLO AL CARCIOFI - 36
Tender chicken breast, lightly pounded and sautéed with artichoke hearts in a white wine sauce, served with mashed potatoes
Dolci
PANNA COTTA ALLE FRAGOLE - 14
Panna Cotta served with a strawberry sauce
Dolci di Paola
MOUSSE DI CIOCCOLATO - 14
WHIPPED CREAM, CHOCOLATE MOUSSE
GELATO CON FICHI - 14
VANILLA ICE CREAM, PORT STEWED FIGS
TIRAMISU - 14
ESPRESSO SOAKED LADYFINGERS, MASCARPONE WITH CHOCOLATE BITS, COCOA POWDER
TORTA DI RICOTTA - 14
PAOLA’S CLASSIC RICOTTA CHEESECAKE WITH WILD CHERRIES
GELATO DI TARTUFO - 14
ICE CREAM ROLLED IN DARK CHOCOLATE BITS
FRUTTA CON ZABAIONE - 14
SEASONAL BERRIES, CHILLED ZABAIONE
BISCOTTI - 10