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Lupa Menu : ANTIPASTI |
| Marinated Olives | $7.00 | |
| Misticanza Alla Romana | $11.00 | |
| Beets with Pistachio & Ricotta Salata | $14.00 | |
| Escarole, Walnut, Red Onion & Pecorino | $13.00 | |
| Tuna Carpaccio with Spiced Almonds & Peppercorn Tonnato | $15.00 | |
| Crispy Blue Point Oysters with Black Walnuts & Smoked Lardo | $16.00 | |
| Marinated Squash with Caramelized Onion Sformato | $13.00 | |
| Heirloom Tomato Bruschetta with Parmigiano | $16.00 | |
| Marinated Calamari with Melon & Cucumber | $15.00 | |
| Head on Gulf Shrimp with Salsa Verde | $16.00 | |
| Spinach & Warm Pancetta Salad | $13.00 | |
| Trippa Alla Romana | $13.00 | |
| Marinated Sardines | $12.00 | |
| Insalata di Baccala | $14.00 |
Lupa Menu : SALUMI |
| Per Choice $11 * Affetatti Piccolo $20 * Affetatti Grande $35 |
| Bresaola | ||
| Salumi | ||
| Prosciutto di Parma Gran Riserva (18 Months) | ||
| Lingua | ||
| Coppa Cotta | ||
| Testa |
Lupa Menu : PRIMI |
| Pajata Finta | $20.00 | |
| Spaghetti Aglio e Olio | $13.00 | |
| Bavette Cacio e Pepe | $16.00 | |
| Spaghetti Alla Carbonara | $18.00 | |
| Lamb Mezzelune with Funghi Misti | $23.00 | |
| Ricotta Gnocchi with Sausage & Fennel | $17.00 | |
| Linguine with Rock Shrimp, Mussels & Fennel | $21.00 | |
| Goat Cheese & Truffle Agnolotti with Corn & Scalliions | $18.00 | |
| Pasta Alla Chitarra with Razor Clams & Bottarga | $20.00 | |
| Pork Belly Tortelloni with Blistered Tomatoes | $19.00 | |
| Tagliatelle with Fresh Chillies & Burrata | $16.00 | |
| Cavatelli with Sausage & Arugula Pesto | $19.00 | |
| Casarecce with Short Rib Ragu | $19.00 | |
| Spaghetti con Pomodoro | $15.00 | |
| Bucatini All’Amatriciana | $18.00 |
Lupa Menu : SECONDI |
| Pollo Alla Diavola | $23.00 | |
| Skirt Steak with Fire Roasted Peppers & Eggplant | $29.00 | |
| Octopus Alla Piastra with Potatoes & Upland Cress | $27.00 | |
| Duck Breast with Baby Carrots & Blackberry Mostarda | $29.00 | |
| Heritage Pork Arista with Summer Squash & Ceci Marinati | $29.00 | |
| Pan Seared Scallops with Figs, Melon & Prosciutto | $28.00 | |
| Pesce Al Cartoccio with Chanterelles & Radishes | $28.00 | |
| Market Fish with Summer Vegetable Brodetto | $26.00 | |
| Lamb Scottadito with Gnocco Alla Romana | $34.00 | |
| Rabbit All’Arrabiata | $26.00 | |
| Saltimbocca | $27.00 |
Lupa Menu : PIATTO DEL GIORNO |
| LUNEDI: Lupa Pork & Veal Sausage | $21.00 | |
| MARTEDI: Crispy Duck Agrodolce | $25.00 | |
| MERCOLEDI: Whole Roasted Fish | $24.00 | |
| GIOVEDI: Coda Alla Vaccinara | $24.00 | |
| VENERDI: Fried Lupa Baccala | $22.00 | |
| SABATO: Whole Roasted Baby Chicken | $25.00 | |
| DOMENICA: Braciola Alla Cacciatora | $21.00 |
Lupa Menu : CONTORNI |
| Sweet Corn with Roasted Peppers | $8.00 | |
| Crispy Fingerlings with Rosemary & Lemon | $8.00 | |
| Broccoli Rabe with Pecorino Fresco & Chili | $8.00 | |
| Market Beans with Guanciale Vinaigrette | $8.00 | |
| Cucumbers with Balsamico & Parmigiano | $8.00 | |
| Braised Escarole | $8.00 |
Lupa Menu : CHEF’S ROMAN TASTING MENU |
| $65 Per Person * Roman Wine Pairing $49 |
| Carciofi Alla Romana | ||
| Rigatoni Alla Gricia | ||
| Strozzapreti with Sugo Finto | ||
| Coda Alla Vaccinara | ||
| Formaggi | ||
| Tartufo |
Lupa Menu : ROMAN PASTA TASTING MENU |
| $49 Per Person |
| Tonnarelli Cacio e Pepe | ||
| Spaghetti Alla Carbonara | ||
| Saltimbocca Ravioli | ||
| Pajata Finta | ||
| Bucatini All’Amatriciana | ||
| Sorbetto |
Lupa Menu : Lupa Dolci |
| $10 |
| Lupa Tartufo | ||
| Biscotti & Amaro | ||
| Apician Spiced Dates with Mascarpone | ||
| Olive Oil Cake with Peaches & Sesame Gelato | ||
| Coach Farms Goat Yogurt Panna Cotta with Summer Berries | ||
| Torta di Mele with Cinnamon Gelato | ||
| Ricotta Semifreddo with Cocoa Nibs | ||
| Sorbetto Or Gelato Del Giorno | ||
| Frutta di Stagione |
Lupa Menu : Formaggi |
| $6 per choice/$14 choice of three |
| Ricotta With Honey | Cow ~ CT | |
| Pecorino Toscano | Sheep ~ Toscana | |
| La Tur | Sheep, Cow & Goat ~ Piemonte | |
| Parmigiano Reggiano | Cow ~ Emilia-Romagna | |
| Gorgonzola Cremicifato | Cow ~ Lombardia | |
| Salva Cremasco | Cow ~ Lombardia | |
| Coach Farm Goat Curd | Goat ~ NY | |
| Pecorino Savello | Sheep ~ Lazio | |
| Casatica | Buffalo ~ Lombardia |
Lupa Menu : Caffe E Te |
| Lavazza Espresso | $4.00 | |
| Lavazza Macchiato | $4.50 | |
| Lavazza Cappuccino | $5.00 | |
| SerendipiTea | $5.00 | Earl Grey ~ Mint ~ Chamomile ~ Dragonwell Green ~ English Breakfast |
Lupa Menu : GLOSSARY |
| Aceto Balsamico | prized, Concetrated Vinegar from Modena | |
| Affettati | Sliced cured meats | |
| Aglio e Olio | Garlic and oil sauce for pasta | |
| Agrodolce | Sweet and sour | |
| Amatriciana, All’ | Guanciale, red onion, and thick tomato sauce. Spicy | |
| Amaro | Bitter | |
| Antipasto | Before the meal | |
| Aperitivi | Appetite aiding liqueurs | |
| Arbequina | Small brown spanish olive | |
| Arista | Loin of pork cooked on the bone with onion & fennel (Tuscany) | |
| Baccala | (Lupa made) Fresh salted codfish | |
| Bavette | Thin linguine | |
| Braciole | Stuffed, rolled, tied, and braised pork shoulder. Here,with garlic, parsley, mint, lemon, cheese | |
| Bucatini | Fat hollow spaghetti | |
| Cacio & Pepe | Traditional Roman pasta with pecorino and coarse black pepper | |
| Carbonara, All’ | “Coal Miner’s Style” Guanciale, Egg & Black Pepper | |
| Carciofi | Artichokes | |
| Capellaci | Hat Shaped, Filled Pasta | |
| Campari | Bitter aperitif | |
| Cannellini | Elongated white bean | |
| Cavalo Nero | Tuscan Black Kale | |
| Ceci | Garbanzo Beans | |
| Coda Alla Vaccinara | “Butcher’s Style” Oxtail braised in white wine, tomato, celery, pine nuts & raisins | |
| Coppa | Spicy, cured pork shoulder | |
| Crochetta | Croquette | |
| Diavola, alla | Devil style; spicy and hot | |
| Digestivi | Liquers to aid digestion | |
| Escarole | Mild, Bitter lettuce | |
| Formaggi | Cheeses | |
| Fregola | Sardinian Drum Wheat Pasta | |
| Gnocchi | Dumplings; in our case, without potato | |
| Goat Curd | Coach Farm Goat Cheese | |
| Guanciale | Cured pig jowl | |
| Lazio | The region Rome is located in | |
| Lingua | Tongue | |
| Lupa | she-wolf | |
| Misticanza | Classic roman salad, here with arugula, radish & fennel | |
| Osteria | ||
| Pecorino Romano | Aged sheeps milk cheese | |
| Pecorino Foja De Noce | Pecorino cave aged in walnut leaves | |
| Pepperoncino | Fresh hot chili pepper | |
| Pesce | Fish | |
| Pomodoro | Tomato | |
| Ragu | Sauce or hearty stew for pasta | |
| Ricotta Salata | aged and salted cows milk cheese that can be grated | |
| Saltimbocca | Literally, jumps into the mouth. Veal, prosciutto & sage | |
| Salumeria | A place where cured meats are sold | |
| Salumi | General term for cured sausages | |
| Scabece | Poached in vinegar | |
| Scapece | Dressed with vinegar & chili flake | |
| Soppressata | Cured pork sausage | |
| Sorrel | Leafy Lemon Flavored Herb | |
| Sott ‘Olio | Preservaed in oil | |
| Tartufo | Truffle | |
| Testa | Head cheese | |
| Treviso | Type of radicchio | |
| Trippa | Tripe | |
| Uve | Grapes | |
| Vin Cotto | Boiled grape must |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.