ANTIPASTI

• TASTING12Deviled eggs with truffle oil, smoked salmon crostini,
  fried Picholine olives
• BURRATA13Giradiniera, semi-dried cherry tomatoes, olives
• 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
• ASPARAGUS MILANESE11Poached farm egg, brown butter, Parmigiano-Reggiano
• 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, vodka cream,
  smoked salmon, onions, and capers
• PAPPARDELLE22Classic, Tuscan rabbit sugo with porcini, rosemary,
  and tarragon
• GNOCCHI20Salsa Bologese, Parmigiano-Reggiano
• RISOTTO23Roasted chicken, artichokes, Valbresco feta
• CHEESE RAVIOLI22Tomato sauce, fresh basil

SECONDI

• EGGPLANT PARMIGIANA22Fresh mozzarella, basil, tomato sauce
• CACCIUCCO27Italian fish stew in a spicy tomato broth
• SCALLOPS30Sardinian saffron fregula,
  julienned vegetables, abbamele, evoo
• FAROE ISLAND SALMON26Wild leek-potato hash, caper berries, shallots, lemon
• GRILLED SHRIMP26Greek potatoes, haricots verts, kalamata olives,
  semi-dried cherry tomatoes, Diavalo vinaigrette
• BRANZINO
31Grilled whole Mediterranean sea bass, grilled vegetables
• SPICE GLAZED DUCK26Onion-chard-fontina panade, micro herb salad
• SPRING LAMB ROAST29Soft Anson Mills polenta, English peas, fava beans,
  mint-basil-cilantro pesto
• MANZO FIORENTINA (FOR TWO)65Ohio grass-fed Porterhouse, served with tender cannellini beans,
  sautéed spinach, evoo

CONTORNI

• SAUTEED SPINACH WITH RAISINS AND PINE NUTS5
• BRUSSELS SPROUTS WITH PANCETTA6
• SCAFATTA, braised spring legumes and vegetables5
• BRAISED GREENS5
• HAND CUT FRENCH FRIES WITH AIOLI5

WINES BY THE QUARTINO

• SPARKLING
  De Faveri, Prosecco di Valdobbiadene12/glass
• 
  Riondo Pink, Prosecco12/glass
• 
  Perrier Jouet, Grand Brut22/split

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’Alba, “Torriglione” Renatto Tatti 15
• 
  Chianti Classico, Cappone13
• 
  Cabernet Sauvignon, Marchese di Montefusco12
• 
  Pinot Noir, Sartori di Verona10
• 
  Vigna del Melograno, Santa Lucia12