Cinghiale Menu

smoked prosciutto from the mountains of Alto Adige

pork sausage from Bologna, myrtle & pistachio

pork salami spiced with Calabrian chili

namesake pork salami of the Umbrian town, Norcia

full flavored wild boar salami

pork salami from Tuscany, spiced with fennel seed

air dried wagyu beef loin, black pepper

the heart of the ham, aged 1 year in the Po' River Valley

meaty cow's milk, washed rind

Semi-firm caw's milk, pungent, mild, nutty flavor

aged 24 months, salty, crumbly, cow's milk

sheep's milk, firm, young, sweet

Preserved Lemon, Shaved Fennel, Parmigiano, Lemon Vinaigrette. Wine Pairing: Soave, Pieropan 2018

Honeycrisp Apples, Pickled Sweet Peppers, Ricotta Salata, Creamy Red Wine Vinaigrette. Wine Pairing: Friuli Pinot Grigio, Colutta 2018

Garlic, Dried Chilies, Crispy Carrots. Wine Pairing: Riviera Ligure Di Ponente Pigato, Durin 2018

Peach Butter, Potato Pancake, Crème Fraîche, Toasted Cardamom Reduction. Wine Pairing: Terre Siciliane Passito, Firriato "L'ecrù" 2012

Housemade Ricotta, Capers, Basil, Olive Vinaigrette. Wine Pairing: Cirò Rosè, Ippolito "Mabilia" 2019

Local Cherry Tomatoes, Arugula, Mint, Pine Nuts, Basil Pesto. Wine Pairing: Romagna Albana Secco, Giovanna Madonia "Neblina" 2018

Frisée, Toasted Pistachios, Goat Cheese, Peaches, Radish, Strawberry Vinaigrette. Wine Pairing: Soave, Pieropan 2018

Sweet Pepper & Zucchini Relish, Chili Oil, Crispy Parsley. Wine Pairing: Riviera Ligure di Ponente Pigato, Durin 2018

Cranberry Beans, Local Sweet Peppers, Tomato Sauce. Wine Pairing: Forlì Sangiovese, Giovanna Madonia "Tenentino" 2018

Forest Mushrooms, Artichokes, Roasted Shallot, Carrot, Pea Cream. Wine Pairing: Collio Chardonnay, Gradis'ciutta 2017

Veal Ragù, Fonduta, Red Wine Reduction. Wine Pairing: Pinot Nero, Colterenzio 2019

Fonduta, Rosemary Sauce, Pistachio. Wine Pairing: Lambrusco di Modena, Cantina Di Sorbara "Il Duomo" NV

Tomato Basil Sauce. Wine Pairing: Cirò Rosé, Ippolito "Mabilia" 2019

Cinghiale Ragú, Crispy Lamb Belly, Tomato Sauce, Garlic Oil. Wine Pairing: Forlì Sangiovese, Giovanna Madonia "Tenentino" 2018

Garlic, Capers, White Wine, Parsley Butter. Wine Pairing: Soave, Pieropan 2018

Shrimp, Calamari, Lobster, Spicy Tomato Sauce, Basil, Jalapeño. Wine Pairing: Vermentino Di Sardegna, Pala "I Fiori" 2018

Slow Roasted Pork Shoulder in Tomato Sauce, Local Peppers & Onions, Broccoli Rabe, Ricotta Salata. Wine Pairing: Sant'antimo Rosso, Collosorbo "le Due Gemme" 2017

Spaghetti alla Chitarra, Virginia Clams Steamed with Jalapeño, Onion, Corn, Prosciutto, Oregano. Wine Pairing: Vermentino di Sardegna, Pala "I Fiori" 2018

Chicken Fricassea, Roasted Butternut Squash Basil Pesto, Chili Flake. Wine Pairing: Romagna Albana Secco, Giovanna Madonia "Neblina" 2018

Charred Eggplant Purée, Tomato & Castelvetrano Olive Caponata, Broccoli Rabe, Roasted Tomato Reduction. Wine Pairing: Cannonau di Sardegna, Surrau 2018

Slow Cooked Local Peppers with Oregano, Butternut Squash Purée, Lemon Butter Sauce. Wine Pairing: Collio Chardonnay, Gradis'ciutta 2017

Heirloom Tomatoes, Forest Mushroom Vinaigrette, Arugula Pesto. Wine Pairing: Vermentino Di Sardegna, Pala "I Fiori" 2018

Prosciutto-Wrapped Chicken, Creamy Polenta, Swiss Chard, Jalapeño, Sage Reduction. Wine Pairing: Sant'antimo Rosso, Collosorbo "Le Due Gemme" 2017

Arugula Salad, Roasted Potatoes, Lemon Caper Butter Sauce. Wine Pairing: Langhe Nebbiolo, Elio Grasso "Gavarini" 2018

Braised with Peppers, Fennel, Mushroom & Tomato, Creamy Polenta. Wine Pairing: Rosso di Montalcino, Il Poggione 2017

Honeycrisp Apples, Onion Purée, Fig Mostarda, Grilled Radicchio. Wine Pairing: Bolgheri, Michele Satta 2018

Roasted Nectarines, Fresh Corn Polenta, Tuscan Kale, Coriander Sauce. Wine Pairing: Valpolicella Ripasso Classico Superiore, Gamba "Campedel" 2016

Local Potato Purée, Chanterelle Mushrooms, Roasted Corn & Peppers, Red Wine Sauce. Wine Pairing: Rosso di Montalcino, Il Poggione 2017

Grilled 24oz Prime T-Bone, Veal Marrow Butter, Grilled Zucchini, Local Fennel, Aged Balsalmico. Wine Pairing: Rosso di Montalcino, Il Poggione 2017

Espresso & Marsala Soaked Lady Fingers, Honey Mascarpone Mousse

Whipped Cream, Caramel Sauce

Hazelnut Gelato, Dark Chocolate Sauce, Cocoa Nib Tuile, Whipped Cream

Vanilla | Hazelnut | Chocolate

Mango | Apple | Plum

meaty cow's milk, washed rind

semi-firm cow's milk, pungent, mild, nutty flavor

aged 24 months, salty, crumbly, cow's milk

alpine flowers, fresh herb

infused with rhubarb gentian & herbs

rich, sweet & bitter

bitter orange, gentian flower & peppermint

mint, evergreen, mild bitterness

made from white durano cherries

made with acacia honey and mint