Salt cod gently cooked with a San Marzano tomato sauce flecked with Taggiasca olives; served warm with crostini 9.95
Pancia
Slow roasted Kurobuta pork belly served with grilled sweet onions and Cinzano-rhubarb sauce 10.95
Cozze Affumicati
A Serafina classic: Penn Cove mussels simmered with smoked tomato, harissa, sweet vermouth, leeks, fresh herbs, and garlic 12.95
Calamari Saltati
Squid flashed in the pan with garlic, lemon, Italian parsley, and chili flake; sprinkled with bread crumbs 11.95
Bruschetta
Grilled Tuscan bread rubbed with garlic and olive oil, topped with: Spanish Bonito tuna flavored with capers, lemon and fresh herbs; green olive tapenade; Laura Chenel goat cheese with Hungarian Goat Horn pickled peppers 10.95
Affetato Misto
Artisanal salumi served with mixed marinated olives and roasted peppers flavored with capers and fresh herbs 13.00
We are pleased to offer you all of our pastas as a first course (“primi”) or as an entrée (“secondi”).
Plin
Handmade agnolotti filled with braised pork shoulder, savoy cabbage, and Reggiano; finished with chive butter 12 / 18
Bucatini alla Carbonara
House cured pancetta, farm eggs and asparagus tossed with bucatini pasta and finished with pecorino romano 12 / 18
Ravioli di Carciofi e Spinaci
Handmade ravioli filled with fresh artichokes, ricotta, and spinach; served with braised baby artichokes, black olives, fresh herbs, and extra virgin olive oil 12 / 18
Polpettine di Vitello
Our housemade veal meatballs simmered in a green olive-tomato sauce; tossed with penne rigate, topped with ricotta salata 12 / 18
Orecchiete alla Pizzaiola
Dylan’s fennel sausage sautéed with onion, garlic, oregano, and tomato; tossed with Mama Lil’s peppers, escarole, and orecchiette; dusted with pecorino 12 / 18
Our signature dish; thinly sliced eggplant rolled with ricotta cheese, fresh basil, and parmesan; baked in a tomato sauce, served over cappellini aglio e olio 18.95
Cappe Sante all’Ortolana
Seared sea scallops served with a ragout of garden peas, spring onions, pancetta, and lemon; served with a zucchini timbale 23.95
Pollo della Nonna
Pan roasted chicken breast served over parmesan fettuccini with lily ragout; paired with local grilled asparagus 20.95
Maiale Ripieno
Roasted pork loin stuffed with spinach and sun dried tomato; served with a “glutton’s sauce” featuring prosciutto, sage, vinegar, green peppercorns, and tomato; served with soft polenta and braised Swiss chard 20.95
Coniglio in Umido
Slowly braised Oregon rabbit with mustard, bacon, and fava beans; served with semolina-mushroom Budino and glazed baby turnips and carrots 23.95
Lasagna al Ragu
A classic ragout of pork, beef, and veal layered with handmade egg pasta, ricotta, and béchamel 18.95
Bistecca alla Griglia
A twelve ounce naturally raised NY strip steak grilled and served with tomato-pistachio marmellata and cipollini Milanese accompanied by nettle gnocchi 27.95
