Nunzio By Chef Michael DeLone Menu

Cherry Peppers, Tomato Sauce, Black Garlic, Aioli

Prosciutto • English Pea Salad • Pistachio Oil

Coppa • Speck • Sopresatta • Mortadella • Pickled Vegetables • Olives

Potato • Peperonata • Roasted Garlic Crema

Calabrian Chili Tomato Broth, Garlic Bread

Lemon, truffle oil, red onion, capers, arugula, Parmigiana.

Strawberry • Charcoal Yogurt • Balsamic • Walnut Granola

Fennel • Olives • Arugula • Feta • Almonds • Lemon Vinaigrette

Marinated Gigande Bean • Romesco • Salsa Verde

Beef, veal, pork, tomato, whipped ricotta

Rock Shrimp • Roasted Garlic • Lemon Sauce

Scallops • Crab Bisque • Marinated Tomato

Porcini Mushroom Sauce • Peas • Belper Knolle Cheese

Smoked Bacon • Pecorino • Fried Egg • Sage

Asparagus • Fava Beans • Olive Oil Poached Potato • Brown Butter Buere Blanc • Sun Dried Tomato Vinaigrette

Roasted Mushroom & Carrot Farro Black Garlic Sauce • Onion Jam • Crispy Onion

Roasted Eggplant • Pepper • Chickpeas • Goat Cheese & Cucumber Crema

Nduja • Charred Snap Peas • Pickled Onions • Fennel & Arugula Salad

Fried Risotto Cake • Lobster Tomato Butter • Fried Basil • Preserved Lemon

Calabrian Chili & Soppressata Vinaigrette

Roasted garlic, olive oil

Roasted Garlic And Parmigiana Fried Potatoes

vanilla cream, amarena cherries

sweet ricotta, chocolate chips, powdered sugar

Chef’s selection

Chocolate Shortbread Crumble, Vanilla Cream

Cinnamon Sugar & Lemon Curd

macaroni pasta tossed in a Bolognese-style meat sauce

homemade potato gnocchi tossed with tomato sauce and fresh basil

pan-fried breaded chicken cutlets served with french fries

Fried mozzarella sticks with pomodoro and French fries