ANTIPASTI

• TASTING12Deviled eggs with truffle oil, polenta crostini
  with smoked salmon, fried Picholine olives
• BURRATA13Tomato confit, arugula pesto
• AFFETTATI MISTI14La Quercia prosciutto, Fra’Mani soppressata, salami rosa and lonza
• MUSSELS13Pan roasted with Italian sausage and caramelized onions
• OYSTERS DIAVALO13Tabasco cream with tomato and scallions, crispy fried eggplant
• CHOPPED LIVER9Crostoni, guanciali, micro herbs
• CALAMARI FRITTI12Fried squid with banana chilies and jalapeno,
  served with spicy lemon aioli

INSALATA

• R K CEASAR9Whole hearts of romaine, garlic croutons, Parmigiano-Reggiano
• ROASTED BEETS10Pecorino Romano, Italian parsley, anchovy vinaigrette
• BELGIAN ENDIVE11Watercress, apples, toasted walnuts, Roquefort crostini
• MARINATED SARDINES8Toasted sourdough croutons, Italian cherry tomatoes,
  red onions, celery hearts, evoo

PRIMI

• ZUPPA DEL GIORNOA.Q.A daily selection of our favorite seasonal soups
• VONGOLE22Spaghetti, clams, garlic, Italian cherry tomatoes,
  white wine
• NATASHA23Capellini in a light vodka cream
  with smoked salmon, onions and capers
• PAPPARDELLE22Classic, Tuscan rabbit sugo with porcini, rosemary
  and tarragon
• GNOCCHI20Handmade potato gnocchi with sausage and fennel
• RISOTTO23Wild mushrooms, Marsala, porcini-truffle butter
• RAVIOLI DI ZUCCA22Butternut squash, candied pumpkin, sage and mostarda butter

SECONDI

• EGGPLANT PARMIGIANA22Fresh mozzarella, basil, tomato sauce
• CACCIUCCO27Italian fish stew in a spicy tomato broth
• SCALLOPS29Pan seared on a bed of Sardinean fregula with vegetables
  and saffron, drizzled with Abbamele and evoo
• ARCTIC CHAR27Pan roasted with shallot and mussel sauce, sauteed spinach,
  and cauliflower puree
• BRANZINO
31Grilled whole Mediterranean sea bass with cannellini salad
• DUCK26Seared duck breast with dried cherry/fig
  agro-dolce, cayenne sweet potato puree
• PORK SHANK25Braised in beer and cider, served with borlotti beans
  flavored with citrus and apple
• TRI TIP STEAK28Sun dried tomato sauce, Anson Mills polenta, rapini
• MANZO FIORENTINA (FOR TWO)65Ohio grass-fed Porterhouse, served with tender cannellini beans
  and extra virgin olive oil, sautéed spinach

CONTORNI

• SAUTEED SPINACH WITH RAISINS AND PINE NUTS5
• BRUSSELS SPROUTS WITH PANCETTA6
• MASHED SWEET POTATOES WITH CAYENNE5
• BRAISED GREENS5
• HAND CUT FRENCH FRIES WITH AIOLI5

WINES BY THE QUARTINO

• SPARKLING
  De Faveri, Prosecco di Valdobbiadene12/glass
• 
  Riondo Pink, Prosecco22/split
• 
  Perrier Jouet, Grand Brut13

ROSATO

• 
  Domaine Fontsainte, Corbieres13

• 
  Chateau Virgile, Costieres de Nimes12

BIANCO

• 
  Gavi, Tacchino, Piemonte13
• 
  Chardonnay, Principi di Butera, Sicily12
• 
  Pinot Grigio, Colli Orientalli del Friuli, Villa Rubini13
• 
  Masianco, Masi, Veneto14
• 
  Soave Classico Superiore, Pieropan13

ROSSO

• 
  Dolcetto Monferrato, Terre D’ Aleramo12
• 
  Barbera d’Asti, “Serra” Paitin13
• 
  Chianti Classico, Cappone13
• 
  Cabernet Sauvignon, Marchese di Montefusco12
• 
  Pinot Noir, Sartori di Verona10
• 
  Negroamaro, Masserie Pisari, Puglia10