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Reservations

Reservations are accepted up to one month in advance to the numerical date (not including group dining). Lupa accepts reservations for parties of up to 8 guests. For groups larger than 8, please contact our events team at groupdining@luparestaurant.com.

Location

Date Use the format MM/DD/YYYY.

Time

Party Size

Menu

Categories

ANTIPASTI

Marinated Olives: 8
Citrus marinated Sardines with Ceci Fritti: 13
Crostini with Chicken Liver & Fig marmellata: 12
Escarole, Walnut, Red Onion & Pecorino Salad: 14
Misticanza Alla Romana: 12

Trippa Alla Romana: 13
Honeynut Squash with Ricotta & Black Garlic: 15
Beets with Stracciatella & Hazelnut Vinaigrette: 14
Spinach Salad with Pears, Panelle & Speck: 14

SALUMI

Per Choice $11 * Prosciutto di Parma Gran Riserva (18 Months) $12 * Affetatti Piccolo $21 * Affetatti Grande $36

Salumi del Giorno
Prosciutto di Parma Gran Riserva (18 Months)
Lingua Salmistrata

Bresaola
Coppa Cotta
Testa

PRIMI

Spaghetti Aglio e Olio: 15
Spaghetti alla Carbonara: 19
Linguine alle Vongole e Cozze: 23
Bavette Cacio e Pepe: 18
Saltimbocca Agnolotti: 23
Truffled Goat Cheese Agnolotti with Beet Pesto: 22
Chitarra Acchiuge, Lemon & Spring Garlic: 19

Spaghetti con Pomodoro: 16
Tonnarelli with White Truffles: 75
Bucatini All'Amatriciana: 19
Pajata Finta: 20
Ricotta Gnocchi with Sausage & Fennel: 19
Cavatelli with Sausage & Broccoli Rabe Pesto: 20
Casarecce with Short Rib Ragu: 21

SECONDI

Saltimbocca: 29
New York Strip with Funghi Misti & Autumn Squash: 29
Venison Loin with Persimmon & Chestnut: 34
Lamb Scottadito with Gnocco alla Romana & Fava Pesto: 37
Rabbit Stufato with Fennel Olive & Potato: 27

Branzino with Fregula and Carrot: 28
Market Fish with Rutabaga, Onion & Celery Root: 29
Pollo alla Diavola: 26
Octopus with Farro, Fennel & Prosciutto: 28

PIATTO DEL GIORNO

LUNEDI: Lupa Pork & Veal Sausage: 24
MERCOLEDI: Whole Roasted Fish: 29
VENERDI: Fried Lupa Baccala: 26
DOMENICA: Braciola alla Cacciatora: 24

MARTEDI: Crispy Duck Agrodolce: 29
GIOVEDI: Coda alla Vaccinara: 25
SABATO: Abbacchio al Forno: 29

CONTORNI

Braised Escarole: 10
Marinated Cucumbers with Golden Raisins: 10
Marinated Summer Squash with Calabrian Chilies: 10
Choice of Three Contorni: 27

Broccoli Rabe with Pecorino Fresco & Pickled Chili: 10
Braised Romano Beans: 10
Crispy Fingerlings with Preserved Lemon Aioli: 10

CHEF'S ROMAN TASTING MENU

$65 Per Person * Roman Wine Pairing $49

Suppli alla Romana
Strozzapreti All'Amatriciana
Formaggi

Rigatoni alla Gricia
Coda Alla Vaccinara
Tartufo

ROMAN PASTA TASTING MENU

$55 Per Person * Roman Wine Pairing $49

Tonnarelli Cacio e Pepe
Saltimbocca Agnolotti
Bucatini All'Amatriciana

Spaghetti alla Carbonara
Pajata Finta
Sorbetto

Lupa Dolci

Lupa Tartufo: 12
Olive Oil Cake with Quince confettura & Sesame Gelato: 12
Lemon Budino with Amaretti & Huckleberry Compote: 12
Biscotti & Caffe Oronzo: 13
Frutta di Stagione: 11

Apician Spiced Dates with Mascarpone: 12
Ricotta Cheesecake with Grape Marmellata & 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