STUZZI | Small Plates

---

Crostini | 2 Pieces

Prosciutto e Fontina | 8
18 mos. aged prosciutto & fontina

Ricotta e Miele | 7
Buffalo ricotta, saffron honey

Zucchine e Pecorino | 7
Marinated zucchini, pecorino, balsamic

Capresino | 8
Buffalo mozzarella, tomato, basil

---

Caldi | Hot

Melanzane alla Parmigiana | 9/18
Eggplant, mozzarella, parmigiano

Polpette al Pomodoro | 9
Beef meatballs in tomato sauce

Arancini | 9
Fried rice balls, pecorino, mozzarella

Gattoncino | 10
Potato cake, salami, mozzarella, parmigiano

Funghi Gratinati | 12
Seasonal mushrooms, truffle, parmigiano

---

Mare | Sea

Calamari Fritti | 14*
Crispy calamari, spicy marinara, lemon

Vongole | 11
Sautéed Manila clams, lemon, croutons

Zuppetta di Cozze | 10
Mussels sautéed in tomato, leek and chili broth

Gamberetti | 11
Fresh shrimp, arugula, tomato, parmigiano

---

Salumi | Cured Meats

Prosciutto di Parma | 10
Aged 18 months

Finocchiona | 9
Tuscan style salami with fennel seeds

Salamini di Cinghiale | 9
Cured coarse wild boar meat

---

Formaggi | Cheese

Mozzarella di Bufala  | 6
Buffalo / Campania

Sottocenere | 9
Cow / Veneto

Parmigiano Reggiano | 10
Cow / Romangna

Pecorino DOP | 8
Sheep/Toscana

---

Selection of Any Three Stuzzi
~25~

*A la carte only

---

Zuppe

Zuppa del Giorno | 9
Seasonal Soup

Pasta Fagioli | 10
White beans, prosciutto, tomato, herbs, pasta

---

Insalata

Rughetta | 10
Arugula, ricotta salata, balsamic

Misticanza | 9
Mixed seasonal greens, tomato, balsamic

Tartufata | 15
Endives, white anchovies, blue stilton, breadcrumbs, Truffle-prune dressing

Caprese | 16
Soft buffalo’s milk cheese, tomato, basil

‘Stuzzi’ | 13
Watercress, fennel, celery, mushroom, lemon, basil, parmigiano

---

Pasta

Orecchiette con Cavolfiore | 17
‘Little Ear Pasta’ cauliflower, pecorino, breadcrumbs

Spaghetti al Pomodoro | 15
Cherry tomatoes, basil, parmigiano

Cavatelli Zucchine e Scamorza | 19
Zucchini, smoked mozzarella, breadcrumbs

Spaghetti alle Vongole | 19
Manila clams, white wine, grape tomatoes

Paccheri al Ragu’ Napoletano | 20
Traditional ‘Neapolitan’ meat ragu’, parmigiano

Scialatielli ai Frutti di Mare• | 23
Seasonal mixed seafood, grape tomatoes, lemon zest

Penne alla Caprese | 17
Grape tomato sauce, mozzarella, basil

Spaghettoni alla Poverello | 19
Fried egg, guanciale, black pepper, pecorino, parmigiano

Tagliatelle Salsiccia | 21
Sweet sausage, fennel, tomato, pecorino

---

Secondi

Brasato al Chianti | 28
Braised beef short ribs in Chianti, fried polenta, marrow

Costoletta di Maiale | 27
Center cut Berkshire pork chop, carrots, pan jus

Pollo alla Piastra | 21
Crispy free-range , organic half chicken, chilies, lemon

Branzino ai Funghi | 34
Grilled sea bass, seasonal mushrooms, balsamic

Salmone in Parma | 25
Roasted salmon wrapped in prosciutto, herbed potatoes

Zuppa di Pesce | M/P
Southern Italian seafood stew

Tagliata di Manzo | 38
21 day, dry-aged, 16 oz black angus N.Y. Strip, balsamic reduction, choice of one side

---

Contorni | 7

Broccoli Rapa | Sautéed broccoli rabe, chilies

Patate alle Erbe | Fingerling potatoes, garlic, onion, herbs

Cavolfiore | Cauliflower, pine nuts, raisins, breadcrumbs

Polenta | Fried polenta, parmigiano

Cavoletti di Bruxelles | Brussels sprouts, onion, parmigiano

---

Sunday Dinner

Choice of one soup or salad, one small plate and any pasta | 35

~Add dessert | 5~

---

Suggested gratuity of 20% maybe added to parties of 6 or more | Private Room up to 60 guests

Consuming raw or undercooked meat, seafood or eggs may increase your risk of food borne illness

---