Dinner

Hours of Operation

Mon - Thus: 11:30AM - 10 PM

Fri - Sat: 11:30AM - 11 PM

Sunday: 11:30AM - 10 PM


6641 Old Dominion Drive McLean, VA. 22101 (703) 918-0080

Fall/Winter Dinner Menu

 

 

Assaggini

 

Olive Ascolana
Breaded, veal stuffed, crispy green olives 6

 

Olive Marinate
House marinated olives with citrus 4

 

Olive Duo
A combination of Ascolana and Marinate olives 9

 

Melanzane
Eggplant mousse, pane Carasau, parmiggiano reggiano fonduta 6

 

Carciofini
Crispy baby artichokes with mint“romana”6

 

Baccala
Cured Cod “mantecato”, on crostini 6

 

 

 

 

Piccoli Piatti

 

Polipo
Grilled Mediterranean octopus, Livornese stewed tomatoes, pecorino, bread crumbs 13

 

Cime di Rape
Broccoli rabe with extra virgin olive oil, garlic and mashed dry fava beans 12

 

Calamari
Charred fresh calamari, fava beans, lemon and Italian flat parsley 14

 

Salsiccia
Pecorino cheese, mild Italian sausage, wild rice polenta, porcini jus 13

 

Cozze
Steamed mussels, house tomato sauce, parsley, and fregola pasta 12

 

Burrata
Imported Apulian Burrata, eggplant conserva, hazelnut, herb salad, balsamico 15

 

Culatello
Aged Culatello & Buffalo Mozzarella, carta da musica 18

 

 

 

 

 

 

For the table

 

Assaggi di Mozzarella
Buffalo mozzarella, Apulian Burrata, Sheep milk ricotta, condiments 21

 

Assaggi di Salumi
Tasting of a variety of cured meats Small 16 – Large 22

 

Mare Nostrum
Grilled fresh calamari, Mediterranean Octopus and Baccala’Mantecato 22

 

Verdure
Local seasonal vegetables platter 19

 

 

 

 

 

 

Insalate

 

Rucola
Arugula, shaved fennel bulb, and Ubriacone cheese 13

 

Scarola
Escarole, guanciale, gorgonzola, red wine vinaigrette 12

 

Mista
Herbs and local field greens with ricotta salata, red wine vinaigrette 12

 

Cavolfiore
Shaved cauliflower salad, raisins, lemon, pistachios 13

 

Cavolo nero
Tuscan kale, curly endive, croutons, marinated white anchovies 13

 

*Add Buffalo mozzarella or Burrata cheese to all salads 5

 

 

 

 

 

 

Primi Piatti

 

* Ravioli di vitello
Veal stuffed ravioli, fresh thyme, and veal reduction 18

 

* Pappardelle
Wide ribbon pasta, Shenandoah Lamb meatballs, mint, tomato, pecorino cheese 18

 

Garganelli
Garganelli pasta with a beef, veal & pork “Bolognese” sauce 18

 

* Tortelli di Zucca
Pumpkin stuffed tortelli, maine lobster, forest mushrooms 19

 

Paccheri
Paccheri with mild Italian sausage, Burrata cheese 17

 

* Gobboni
Organic Spelt pasta, cauliflower, golden raisins, pine nuts 17

 

* Taglierini al nero
Squid ink taglierini, fennel fronds, capers & lump crabmeat olive oil and garlic 19

 

Spaghetti alle vongole
Spaghetti, manila clams, red chili flakes, parsley & white wine sauce 19

 

* Pasta made fresh daily | Organic whole wheat and gluten free pastas are available.

 

 

 

 

 

 

Secondi Piatti

 

■ Merluzzo
Atlantic Cod, patate all’olio, confit tomatoes, Ligurian olives 29

■ Spigola
Stripes bass, octopus, and Tuscan beans 29

■ Dentice
Mediterranean Snapper, fresh calamari, farrotto, oven tomatoes, basil 29

■ Bistecca
Aged Angus Beef Hanger steak, eggplant, porcini mustard jus 29

■ Agnello
Shenandoah lamb Shoulder, artichokes romana, herb lemon zest vinaigrette 29

■ Pollo
Amish chicken, wild rice polenta, lemon-thyme sauce 26

 

 

 

 

 

 

Whole Fish

 

Orata-Whole dorade 32 Lupo di mare-whole Branzino 32 Dentice – Whole Snapper 32

 

Choose one sauce:
Sicilian capers & wild oregano Lemon,Parsley & EVOO Salsa Verde

 

Choose one side:
Wild rice polenta & pecorino Cauliflower raisins & pine nuts Sautéed forest mushrooms

 

 

 

 

 

 

Vitello

 

■ Lombata di Vitello
16oz Veal chop, potato-pecorino tart, forest mushroom sauce 39

 

■ Vitello Battuto
pounded, grilled, veal Paillard, grilled vegetables, parsley lemon 39

 

■ Vitello Milanese
lightly breaded, arugula salad, baby grape tomatoes, 39

 

■ These items may be cooked to order- Consuming raw or under-cooked meat, poultry, and seafood can increase the risk of food borne illness

 

 

 

 

 

 

Sides

 

Wild rice polenta & pecorino 6
Cauliflower raisins & pine nuts 6
Mashed dry fava beans with broccoli rabe 7
Sautéed forest mushrooms 6

 

 

Menu subject to change

 

 

 

 

 
Please Contact us directly at 703.918.0080 for reservations

Domenico Cornacchia
Chef / Owner

Daniele Bolognesi
Chef de Cuisine

Selection and prices are subject to change.