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Dinner Wednesday to Monday at 5.30pm
Lunch Saturday & Sunday Noon - 3.30pm
Closed on Tuesdays

56 Nugent st. Southampton, NY 11968

56 Nugent st. Southampton, NY 11968

DINNER: ANTIPASTI

PANE CARASAU 15

Sardinian flat bread, EVOO, rosemary, sea salt

TRICOLORE 18

Arugula, endive, trevisano, spicy pistachios, balsamic dressing, sliced parmigiano

CAVOLETTI DI BRUXELLES 20

Shaved brussel sprouts, mixed nuts, ricotta salata, dried fruits

FONDUTA 19

Braised local tomatoes and apricots, herbed buffalo ricotta

TONNO 22

Spicy tuna tartare, marinated cucumber, avocado

POLPO 23

Grilled octopus, green olives, fingerling potatoes

POLENTA 21

Mixed roasted mushrooms, pecorino, truffle oil

CALAMARI 22

Light and crispy with crunchy vegetables, basil dip

BURRATA 23

Organic mixed tomatoes, fresh basil

PARMIGIANA 21

Eggplant, San Marzano, smoked provolone

INDIVIA 22

Shaved endive, pears, candied walnuts, gorgonzola

DINNER: PRIMI PIATTI

RISOTTO 27

Preparation changes daily

LINGUINE 29

Clams, flamed tomatoes, parsley

PENNE 25

Fresh tomato sauce, eggplant, mozzarella

SPAGHETTI 24

Homemade pasta, “Scarpariello” sauce, Corbara cherry tomatoes, Pecorino

RIGATONI 29

Sweet and hot homemade sausages, peas, touch of cream

PACCHERI 28

Slow cooked beef ragù, Neapolitan style

GNOCCHI 28

Housemade ricotta gnocchi, roasted cauliflower, Taleggio

RAVIOLI 27

Butternut squash, fresh ricotta, sage

DINNER: SECONDI PIATTI

PESCE INTERO 39

Grilled whole fish, preparation changes daily

CARTOCCIO 38

Local striped bass baked in parchment paper, capers, black olives, grape tomatoes

CIOPPINO 40

Classic Neapolitan shellfish stew featuring lobster, calamari, mussels, clams

FRACOSTA 44

Rib Eye, fries, Cipollini onions, Barolo wine sauce

POLLO 37

Chicken “under a brick”, roasted new potatoes, grilled asparagus, preserved lemon

AGNELLO 41

Lamb loin chops, seasonal vegetable caponata, potato roti

MANZO 42

Braised beef short ribs, baby beets, crispy polenta

MAIALE 37

Pan roasted pork chop, roasted mushrooms, sauteed spinach

DINNER: SIDES - 15

Rainbow kale
Neapolitan Fries
Sautéed spinach
Fingerling Potatoes
Roasted Brussel Sprouts

LUNCH

ZUPPA DEL GIORNO 14
PANE CARASAU 13

Sardinian flat bread, EVOO, rosemary, sea salt

SALUMI MISTI 21

Assortment of Italian charcuterie, Mediterranean olives

FORMAGGIO 21

Selection of artisanal cheese, dried fruits

TONNO 20

Spicy tuna tartare, marinated cucumber, avocado

BURRATA 19

Organic grape tomatoes, fresh basil

CAVOLETTI DI BRUXELLES 18

Shaved brussel sprouts, mixed nuts, ricotta salata, dried fruits

CALAMARI 18

Light and crispy with crunchy vegetables, basil dip

TRICOLORE 15

Arugula, endive, trevisano, spicy pistachios, balsamic dressing, sliced parmigiano

CIAMBOTTA 19

Seasonal vegetable stew, poached egg, crostini

LUNCH: PRIMI PIATTI

LINGUINE 26

Clams, flamed tomatoes, parsley

BUCATINI 24

Kale and walnut pesto, grape tomatoes, pink peppercorns

SPAGHETTI 21

Homemade pasta, “Scarpariello” sauce, Corbara cherry tomatoes, Pecorino

RIGATONI 25

Sweet and hot homemade sausages, peas, touch of cream

PACCHERI 25

Slow cooked beef ragu, Neapolitan style

LUNCH: SECONDI PIATTI

COZZE E VONGOLE 27

Mussels and clams, spicy tomato sauce, herbed fries

CARTOCCIO 32

Local striped bass baked in parchment paper, capers, black olives, grape tomatoes

INSALATA NIZZARDA 28

Anchovies stuffed Italian peppers, asparagus, potatoes, hard boiled eggs

PIADINA 32

Grilled flatbread, arugula, buffalo mozzarella, prosciutto di parma

FRITTATA 26

Marinated artichokes, smoked provolone, fresh mint

POLLO 28

Chicken milanese, baby arugula, sweet grape tomatoes, shaved parmesan

BISTECCA 30

Grilled hanger steak, rustic fries, cipollini, Barolo wine sauce

GRIGLIATA 33

Grilled octopus and squid, green onions, black olive tapenade

SCALLOPPINE 29

Grilled organic chicken breast, fennel, cucumber, green apple

LUNCH: SIDES - 11

Rainbow kale
Neapolitan fries
Sautéed spinach
Fingerling Potatoes
Roasted Brussel Sprouts
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Executive chef: Alexander Apparu

RESERVE
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