Vino Menu : Antipasti |
| Fritto Misto | $14.00 | deep-fried shrimp and calamari, served with zucchini |
| Panelle | $12.00 | chickpea fritters with goat cheese and caponata |
| Panzerotti | $12.00 | small pugliese calzones filled with fresh mozzarella and tomato |
| Caprese | $15.00 | imported mozzarella di bufala with red and yellow tomatoes |
| Inzimino Pugliese | $12.00 | calamari, slow cooked with chard, aglianico, and black chickpeas |
| Polpetti | $16.00 | grilled octopus on shaved fennel and orange segments |
| Capesante | $16.00 | pistachio-crusted, seared sea scallops over black chickpea salad |
| Coniglio Fritto | $15.00 | crispy fried boneless rabbit and sage with cerignola tapenade |
| Salsiccia & Broccoli | $13.00 | roast rabbit sausage with sauteed broccoli rabe |
| Prosciutto d’ Anatra | $15.00 | duck prosciutto with dried figs, mache, and aleatico reduction |
| Rughetta | $12.00 | arugula and parmigiano with marinated artichoke hearts, chive dressing |
| Insalata Verde | $12.00 | organic market greens with red wine vinaigrette |
Vino Menu : Primi |
| Cavatelli | $21.00 | dora’s handmade pastas. Pugliese pasta dumplings with broccoli rabe and roasted almonds. |
| Orecchiette | $21.00 | dora’s handmade pastas. Traditional pugliese pasta with rabbit ragu |
| Malloreddus | $21.00 | dora’s handmade pastas. Sardinian pasta dumplings with sausage and tomato saffron ragu |
| Ravioli | $21.00 | dora’s handmade pastas. Filling and sauce preparation changes daily |
| Tagliolini | $20.00 | dora’s handmade pastas. Handmade long noodles with tomato sauce and fresh ricotta |
| Spaghetti | $22.00 | with seafood in a light garlic and white wine sauce |
| Risotto | $24.00 | with shrimp, basil, and crispy sage |
| Penne all’ Amatriciana | $20.00 | with guanciale, onions, tomato, and pecorino romano |
Vino Menu : Secondi |
| Branzino | $30.00 | mediterranean bass fillet in a salt crust with sauteed spinach and orzo |
| Zuppa di Pesce | $29.00 | seafood and shellfish in a spicy tomato broth with garlic bruschette |
| Tonno | $32.00 | tuna with chickpeas, sun-dried tomato pesto, and couscous salad |
| Coniglio | $30.00 | rabbit loin with mozzarella, tomatoes, capers, broccoli rabe, and polenta |
| Scaloppine alla Romana | $28.00 | pork loin, artichokes in white wine sauce with sauteed spinach |
| Agnello | $36.00 | pistachio-crusted rack of lamb with fava bean puree and sauteed dandelion |
| Vitello | $38.00 | roasted veal chop with roasted mushrooms and string beans |
| Manzo | $34.00 | pan-seared, organic shell steak with caramelized eggplant and broccoli rabe |
Vino Menu : Contorni |
| Cime di Rapa | $9.00 | sauteed broccoli rabe |
| Fave e Cicoria | $8.00 | fava bean puree with dandelion greens |
| Ceci Neri | $8.00 | stewed black chickpeas with tomato and pugliese ricotta forte |
Vino Menu : Pranzo Completo |
| primi (choose one) panzerotti pugliese traditional empanadas with mozzarella and tomato, insalata mista con panelle chick pea fritter with goat cheese over mixed salad of organic greens, prosciutto e melone cantaloupe melon and prosciutto di parma. Second |
| Pranzo Completo | $35.00 |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.