A N T I P A S T I

 

TOSCANO

Beppe’s tasting plate of salami. prosciutti, crostini and contorni misti 

For two or more  11 per person

PONTORMO

A salad of field lettuces, pancetta and softly scrambled egg with a tarragon vinaigrette   10

COZZE

Spicy Prince Edward Island mussels. Lots of black pepper, garlic and parsley   11

POLPO

Octopus grilled and served over a red onion, pine nut and raisin salad   12

CALAMARI

Thyme marinated squid, lightly bread-crumbed and flash-broiled  10

 BACCALA

Salt-cod stewed with leeks, garlic, white wine, and tomato, served over soft polenta  10

SALSICCIA

Beppe’s handmade sausages, grilled and served with imported stewed artisanal beans  12

PANZA

Brined pork belly, braised and served over Italian lentils  12

RUSTICO

Savoy cabbage stewed with pork, tossed with bread dumplings, topped with

melted Grana Padano cheese  10

P A S T E

 

 NORCINO

The “butcher’s spaghetti” with crumbled pork, garlic, Chianti, rosemary and tomato  18

PEPOLINO

Frill-edged pasta with a chunky tomato sauce flavored with fresh thyme, aged pecorino cheese 17

 GNOCCHI

Potato dumplings with a sauce of venison, red wine, and juniper berries 19  

TAGLIATELLE

Thin ribbons of red pepper pasta with sautéed clams and roasted cauliflower  19

 PINCI

Hand-cut Parmigiano cheese spaghetti served al’ Amatriciana  18

 PAPPARDELLE

Pasta squares served with rabbit stewed with cinnamon  19

 FARROTTO

Farro grain cooked in a risotto style with seasonal market vegetables  19

 

Z U P P E

FUNGHI

Mixed mushroom soup flavored with nepitella  9

ZUCCA

Roasted mixed squash, with sage and apples  9

PASTA  E FAGIOLI

A thick and hearty version of the Tuscan classic  9  

 

S E C O N D I

 

ORATA

Mediterranean fish, roasted whole with olive oil, lemon, fresh herbs and garlic  29

CODA DI ROSPO

Bacon-wrapped roasted monkfish served with saffron and mixed vegetable fregola  29

 BRANZINO

Pan-seared sea bass with fennel braised in blood orange and anise  29

MAIALE

Roasted pork loin, stuffed with fontina cheese and prunes  28

BISTECCA

Dry-aged Black Angus sirloin, grilled with aromatic spices served with roasted garlic  35

 CORTI

Braised beef short ribs, flavored with Moretti Rosso beer and cherries, over soft polenta  28  

POLETTO

Cornish hen, oven roasted with mixed mushrooms and Yukon Gold potatoes  28  

QUAGLIE

Grilled quail in an agro-dolce sauce with roasted Jerusalem artichokes and shallots  28  

 

I N S A L A T E

 

CATERINA

Organic salad greens tossed with shavings of Grana Padano cheese, sunchokes and fresh pear

with a lemon and fresh herb vinaigrette  9

MERCATO

Grilled cipollini onions with rughetta, croutons, shavings of Grana Padano cheese  10

 SETTE

The Republic of Beans seven bean salad dressed with olive oil and red onion  8  

 

C O N T O R N I

 

TUSCAN FRIES

Beppe’s unique fries with fresh herbs.  9

VERDURE

Broccoli di rabe, sauteed with garlic or steamed.  8

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