Stay in touch
Sign up now to receive subscriber-only announcements, offers and promotions from Lupa
Menu
Categories
Lunch/Dinner
ANTIPASTI
- Marinated Olives
- 8
- Citrus Marinated Sardines with Ceci Fritti
- 13
- Asparagus with Egg Vinaigrette
- 16
- Beets with Stracciatella & Hazelnut Vinaigrette
- 14
- Spinach Salad with Giardiniera, Panelle & Speck
- 14
- Misticanza Alla Romana
- 12
- Carciofi alla Giudia
- 16
- Trippa Alla Romana
- 13
- Crostini with Chicken Liver & Golden Raisins
- 12
- Scallop Crudo with Pickled Rhubarb & Citrus
- 18
- Burrata with Spring Pea Puree & 'Nduja
- 15
- Escarole, Walnut, Red Onion & Pecorino
- 14
- Baccalà with Olive, Celery, Onion & Caper
- 15
- Pane Burro con Alici
- 11
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
- Tonnarelli with Black Summer Truffles
- 36
- Bucatini All'Amatriciana
- 19
- Bavette Cacio e Pepe
- 18
- Ricotta Gnocchi with Sausage & Fennel
- 19
- Tonnarelli with Black Truffles
- 39
- Chitarra with Spring Garlic, Acciughe & Lemon
- 19
- Fettuccine alla Gricia with Fava Bean
- 21
- Spaghetti alla Carbonara
- 19
- Spaghetti con Pomodoro & Chili
- 17
- Linguine alle Vongole
- 20
- Pajata Finta
- 20
- Cavatelli with Sausage & English Pea Pesto
- 20
- Cappellacci with Smoked Lemon Ricotta & Asparagus
- 19
- Casarecce with Short Rib Ragu
- 21
SECONDI
- Saltimbocca
- 29
- Sirloin Steak with Funghi Misti & Balsamic
- 29
- Coda alla Vaccinara
- 25
- Lamb Scottadito with Gnocco alla Romana & Fava Pesto
- 39
- Crispy Cod with Spicy Tomato Aioli & Charred Ramps
- 26
- Branzino with Fregula and Carrot
- 29
- Braised Rabbit with Meatballs & Spring Scafata
- 27
- Pollo alla Diavola
- 25
- Octopus with Farro, Fennel & Prosciutto
- 29
PIATTO DEL GIORNO
- LUNEDI: Wild Boar Arista
- 29
- MERCOLEDI: Porchetta alla Romana
- 29
- VENERDI: Whole Roasted Fish
- 29
- DOMENICA: Braciola alla Cacciatora
- 25
- MARTEDI: Crispy Duck Agrodolce
- 29
- GIOVEDI: Gallina alla Cornovaglia
- 26
- SABATO: Abbacchio al Forno
- 29
CONTORNI
- Braised Escarole
- 10
- Braised Romano Beans
- 10
- Snap Peas with Guanciale
- 10
- Choice of Three Contorni
- 27
- Broccoli Rabe with Pecorino Fresco & Pickled Chili
- 10
- Farrotto Primavera
- 10
- Crispy Fingerlings with Preserved Lemon Aioli
- 10
CHEF'S ROMAN TASTING MENU
$69 Per Person * Roman Wine Pairing $49
- Suppli alla Romana
- Strozzapreti all'Amatriciana
- Formaggi
- Fettuccine alla Gricia with Fava Bean
- Coda Alla Vaccinara
- Tartufo
ROMAN PASTA TASTING MENU
$59 Per Person * Roman Wine Pairing $49
- Tonnarelli Cacio e Pepe
- Saltimbocca Agnolotti
- Bucatini All'Amatriciana
- Spaghetti alla Carbonara
- Pajata Finta
- Sorbetto
Dessert
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
- Pumpkin Cheesecake with Cranberry & 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
Caffe E Te
- Illy Cappuccino
- 5
- Illy Macchiato
- 4.50
- Illy Espresso
- 4
- SerendipiTeaEarl Grey ~ Mint ~ Chamomile ~ Nepalese Green ~ English Breakfast ~ Namaste
- 5
Glossary
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