Marinated Olives: 8
Citrus Marinated Sardines with Ceci Fritti: 13
Tonno Crudo with Persimmon, Mustard & Chili: 18
Confit Goat with Honeycrisp Apple & Radish: 18
Honeynut Squash with Ricotta & Pomegranate: 16
Burrata with Carrot, Maple & Chili: 18
Spinach Salad with Apple, Panelle & Speck: 15

Trippa Alla Romana: 13
Crostini with Chicken Liver & Golden Raisins: 12
Fritto Misto with Calamari, Artichoke & Tomato Aioli: 19
Beets with Stracciatella, Hazelnut & Cranberry: 15
Baccalà with Olive, Celery, Onion & Caper: 15
Escarole, Walnut, Red Onion & Pecorino: 14
Misticanza Alla Romana: 13

SALUMI

Per Choice $11 * Prosciutto di Parma Gran Riserva (18 Months) $13 * Affetatti Piccolo $24 * Affetatti Grande $36

Salumi del Giorno
Prosciutto di Parma Gran Riserva (18 Months) +Mozzarella di Bufala $12
Lingua Salmistrata

Bresaola
Coppa Cotta
Testa

PRIMI

Spaghetti Aglio e Olio: 16
Spaghetti alla Carbonara with Pepper: 20
Rigatoni Pajata Finta: 20
Fettuccine alla Gricia: 20
Linguine alle Vongole: 21
Cavatelli with Sausage & Broccoli Pesto: 21
Tonnarelli with White Truffle and Grana Padano: 79
Chitarra with Fennel, Tomato, & Acciughe: 19

Add Bottarga di Muggine: 10
Spaghetti con Pomodoro & Chili: 17
Bucatini All'Amatriciana: 20
Bavette Cacio e Pepe: 18
Casarecce with Short Rib Ragu: 21
Ricotta Gnocchi with Sausage & Fennel: 20
Honeynut Squash Mezzelune with Hazelnut & Brown Butter: 21
Papparedelle with Chanterelle Mushrooms & Garlic: 23

SECONDI

Saltimbocca: 29
Sirloin Steak with Funghi Misti & Balsamic: 29
Lobster with Salsify, Fennel & Clams: 34
Lamb Scottadito with Gnocco alla Romana & Fava Pesto: 39
Octopus with Roasted Potatoes & 'Nduja: 29

Branzino with Sunchoke & Fregula: 29
Pollo alla Diavola: 26
Crispy Cod with Spicy Tomato & Scallions: 27
Coda alla Vaccinara: 27

PIATTO DEL GIORNO

LUNEDI: Wild Boar Arista: 29
MERCOLEDI: Porchetta alla Romana: 29
VENERDI: Whole Roasted Fish
DOMENICA: Braciola alla Cacciatora: 25

MARTEDI: Crispy Duck Agrodolce: 29
GIOVEDI: Gallina alla Cornovaglia: 27
SABATO: Abbacchio al Forno: 29

CONTORNI

Crispy Brussels Sprouts with Saba: 10
Mushroom Farrotto with Grana Padano: 10
Delicata Squash with Golden Raisins: 10
Choice of Three Contorni: 27

Broccolini with Pecorino Fresco & Pickled Chili: 10
Braised Leeks with Crispy Speck: 10
Crispy Fingerlings with Preserved Lemon Aioli: 10

TRUFFLE TASTING MENU

$169 Per Person * Cellar Wine Pairing $60

Burrata with Carrot, Maple & White Truffle
Beef Tenderloin with Mushroom Farrotto and White Truffle

Fettucine Alla Gricia with White Truffle
Tartufo

ROMAN PASTA TASTING MENU

$59 Per Person * Roman Wine Pairing $49

Tonnarelli Cacio e Pepe
Ricotta Gnocchi with Sausage & Fennel
Bucatini All'Amatriciana

Spaghetti alla Carbonara
Pajata Finta
Sorbetto

Lupa Dolci

Lupa Tartufo: 12
Olive Oil Cake with Mixed Berry Confettura & Sesame Gelato: 12
Lemon Budino with Amaretti & Concord Grape Marmellatta: 12
Biscotti & Caffe Oronzo: 13
Frutta di Stagione: 11

Apician Spiced Dates with Mascarpone: 12
Ricotta Cheesecake with Spiced Apple Conserva and Pecan Crumble: 12
Sorbetto Or Gelato Del Giorno: 11
Biscotti & Amaro: 11

Formaggi

$7 per choice/$16 choice of three

Ricotta With HoneyCow ~ CT
La TurSheep, Cow & Goat ~ Piemonte
Mozzarella di BufalaBuffalo ~ Campania
Pecorino ToscanoSheep ~ Toscana
QuadrelloBuffalo ~ Lombardia

Cacio di RomaSheep ~ Lazio
Parmigiano ReggianoCow ~ Emilia-Romagna
Gorgonzola DolceCow ~ Lombardia
Coach Farm Goat CurdGoat ~ NY

GLOSSARY

Abbacchio Al FornoSlow-roasted lamb shoulder
Aceto Balsamicoprized, Concetrated Vinegar from Modena
Aglio e OlioGarlic and oil
AgrodolceSweet and sour
AntipastiAppetizers
BavetteThin linguine
BresaolaCured Beef Loin
Cacio e PepeTraditional Roman pasta with pecorino, parmigiano & coarse black pepper
Carbonara, Alla"Coal Miners Style" guanciale, egg, pecorino, parmigiano & black pepper
CasarecceTranslates to "house-made" pasta; short and narrow twisted tube shape*
Coda Alla VaccinaraBraised oxtail with tomato, pinenuts & golden raisins
Conchiglieshell pasta
CozzeMussels
DOPProtected Designation of Origin; a status denoting products which are traditionally & uniquely prepared, processed & produced within a specific region
FarrottoFarro cooked in the style of risotto
Funghi MistiMixed mushrooms
GnoccoPan fried semolina cake made with milk, eggs & cheese
InsalataSalad
LinguaTongue*
LuneMoon-shaped, filled pasta
MezzeluneHalf-Moon shaped pasta*
MisticanzaClassic Roman salad: fresh market greens, radish & fennel
OrecchietteHouse-made pasta shaped like "little ears"*
Pajata FintaLupa's interpretation of the popular Roman dish; ours is made with veal tripe, sweetbreads & guanciale
PappardelleDerived from the verb "to gobble up;" broad, flat noodle
PesceFish
Piatto del GiornoPlate of the day
PrimiFirst course, often pasta
RaguHearty sauce for pasta
Salmoriglioherb and oil condiment for grilled meat and fish from Southern Italy
SalumiGeneral term for cured sausages
Scottadito"Burnt finger"; sugar, chili flake, black pepper & salt rub
Strozzapreti"priest choker" shaped pasta*
TortelloniLarge navel shaped, filled pasta*
TrippaThe first & second divisions of the stomach; Lupa made*
VongoleClams

AcciugheAnchovy
AffettatiSliced cured meats
AgnolottiPillow shaped, filled pasta*
Amatriciana, All'Guanciale, red onion, & spicy tomato sauce
Baccalafresh, salted codfish*
BraciolaStuffed, rolled, tied, and braised pork shoulder with garlic, parsley, mint, lemon, cheese
BucatiniThick, hollow spaghetti
Cacciatora, Alla"Hunter-Style" with tomatoes, onions & herbs
CarciofiArtichokes
CitronetteAn oil based citrus dressing
ContorniSide dishes
Coppa CottaFennel & black pepper cooked pork shoulder*
Diavola, Alla"Devil style" spicy and hot
EscaroleMild, Bitter lettuce
Fett'untaThick, crusty, toasted bread
GnocchiDumplings; ours are made with ricotta cheese and goat curd instead of potato*
GuancialeCured pig jowl*
LazioRegion Rome is located
Lumacheescargot
Lupa"She-Wolf"
MezziHalf-sized
MostardaItalian condiment made of dried fruit & mustard
OsteriaTavern
PanelleChickpea fritters
Pecorino RomanoAged sheep's milk cheese
PiastraGrill
PomodoroTomato
PuntarelleBitter Roman green
Salmistratasalt-cured
SaltimboccaVeal, prosciutto & sage; literally, "jumps into the mouth"
ScafataUmrbian vegetable stew
SecondiMain course
TestaPig head cheese*
TrevisoRadicchio
Vincottoreduced grape must *Lupa made

Menu

Lunch/Dinner

ANTIPASTI