I Nonni
Seasonal Menu - Spring 2018

 


Stuzzichini - Sharing Plates
25 SALUMI MISTI
Selection of cured meats with accompaniments
25 FORMAGGI MISTI
Selection of artisan cheeses with accompaniments
18 TUNA CRUDO 
Ahi, calabrian chili, green lucques, sweet pea butter, black lava salt
15 CARPACCIO
Raw beef, arugula, parmigiano, olive oil
15 CALAMARI 
Fried Point Judith squid, lemon, trapani salt
15 COZZE
Maine mussels in acqua pazza
14 ANIMELLE
Veal sweetbreads, grilled pea tendrils, house barrel-aged apple cider vinegar, tarragon pan sauce
15 SIGARI di AGNELLO
Rosemary-mint braised lamb, feta, lemon, spring onion, smoked eggplant sauce

Antipast
17 CACCIUCCO  
Spicy crustacean stew, shrimp, squid, mussels, clams, tomato
14 INSALATA di FAGIOLI 
Pickled pearl onions, curly endive, smoked lardo, pinot bianco vinaigrette
17 GRANCHIO
Lump crab, eggplant caponata, pine nut, citrus mascarpone, chive oil, fresno emulsion        
14 ROMAINE ROSSA
House-smoked pancetta, kumatos, bread crumb, gorgonzola
13 INSALATA di FARRO
Watermelon radish, baby kale, orange, candied walnuts, white peach vinaigrette
14 ROMANESCA
Hearts of romaine, anchovy vinaigrette, sliced cucumber-tomato, pecorino
9 MISTICANZA
Mixed local greens, lemon agrumato, parmigiano

Primi
24 TRENNE con ALCE 
Braised elk-sweet pea-black truffle ragu, tarragon, marjoram, sangiovese, pecorino
21 CACIO e PEPE di AGNELLO
Capellini, house-smoked lamb belly, arugula parmigiano reggiano
18 TORCHIO alla SORENTINA 
House-smoked san marzano tomatoes, burrata, fresh basil, parmigiano reggiano
22 GNOCCHI con SALSICCIA
Potato dumplings, house-made fennel sausage ragu, pecorino romano
25 UNI e ASPARAGI BIANCO
Black rice pasta, white asparagus, uni, garlic, parsley, shishito, grilled lemon
25 TORTELLINI con GAMBERI
Lemon basil pasta, black tiger shrimp, sweet onion, orange, roasted bell pepper brodo

Secondi
MP PESCE del GIORNO 
Market fish, prosecco braised fennel, almond bread crumb, grilled asparagus, citrus-burro montato
36 CAPESANTE
Pistachio crusted maine scallops, braised tasio, black trumpet mushrooms, malfy gin brodo
32 LOMBATELLO  
Seared hanger steak, black pepper wilted greens, castelvetrano olive-calabrian chili crema
28 MAIALE  
Oregano-porcini roasted pork ribs, thumbelina carrots, breakfast radish, lime-ginger glassato
27 POLLO
Brick grilled half chicken, lemon-parsley quinoa, grilled green onion pesto
37 AGNELLO
Rosemary rubbed lamb chops, roasted sun choke puree, roasted grape tomato salad

I Nonni Classics
These are dishes usually available from our cucina on a nightly basis. They are the recipes we have been serving for more than fifteen years and are truly classic in spirit and execution.

Our menu changes with the season and it is driven by what is available in the market, whereas our “classics” are dishes of tradition in Italy as well as I Nonni (dal 2002).

8
BRUSCHETTE
Crostini, diced tomato, basil, shaved pecorino
20 VONGOLE 
Manila clams, garlic, red pepper, olive oil-wine brodo
16 AGLIO e OLIO  
Anchovy, garlic, red pepper, parsley, pecorino
18 CACIO e PEPE 
Parmigiano, pecorino, burrata whey, butter, pepper
16 AMATRICIANA 
Guanciale, tomato, chili, pecorino
25 SCOGLIO 
Clams, mussels, shrimp, calamari, spicy tomato brodo
MP BISTECCA                                                             
NY Strip | Ribeye, roasted potatoes, grilled scallions, bagna cauda

OUR FOOD IS MADE FROM SCRATCH DAILY 
ALL ITEMS HAVE LIMITED AVAILABILITY

Consuming raw or undercooked meats, poultry,
shellfish or eggs may increase your risk of food borne illness.
Gratuity will be added to parties of five or more.

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I NONNI