“Salumeria Biellese” Charcuterie and Formaggi Board (GF, K) 25

Charcuterie & Cheese – Chefs Assortment

Variety of Homemade Grilled Sausage (GF, K)

5 Links 12 – 7 Links 16- 10 Links 20

Mozzarella Caprese (GF, K) 15

Homemade Mozzarella and Heirloom Tomatoes in Balsamic

Prosciutto di Parma con Melone (GF, K) 18

Imported Parma Prosciutto over Cantaloupe

Crostini con Taleggio an Nduja 15

Soft Taleggio Cheese from Piemonte and a Spicy Spreadable Calabrian Salami

Insalata di Mare (GF, K) 19

Variety of Fresh Seafood and Chopped Vegetables

Insalata di Pera (GF, K, VG) 16

Arugula, Pear, Candied Pecans in a Blue Cheese Dressing

Insalata Biricchina(GF, V)14

Mixed Green with Tomatoes, Carrots and Anchovy Dressing

Caesar Salad (VG) 12

Romaine Lettuce, Anchovy, Black Olives, Croutons

Add Grilled Shrimp $8 or Grilled Chicken $6 to Any Salad

Rigatoni Biricchino 18

In Sausage Tomato Ragu with Sundried Tomatoes

Spaghetti ai Frutti di Mare 25

Mussels, Calamari, Shrimp, in a Rose Sauce

Trofie Genovese (V) 19

Spiral Pasta and French Beans in Basil Pesto Sauce

Agnolotti Piemontese 23

Ravioli Stuffed with Carne e Porcini (Veal and Mushroom) in a Rosemary Butter Sauce

Linguine Nere 21

Squid Ink Linguine Calabrese (Hot Pepper) e Bottarga (Cured Fish Roe)

Fettucine Cacio e Pepe (VG) 18

Fettuccine with Cheese and Black Pepper

Orecchiette “Salumeria Biellese” 23

Merguez Sausage and Broccoli Rabe, Garlic and Olive Oil

Pappardelle ai Funghi 22

Shallots, Pancetta, White Mushroom, Olive Oil, Touch of Cream

Gluten Free Pasta Is Available Upon Request

Tagliata Fiorentina (GF) 36

Grilled, Marinated Angus NY Strip Topped with Gorgonzola Sauce

Luganega (GF, K) 21

Specialty Pork Sausage over Cannellini Beans and Pesto

Piccata di Pollo 26

Organic Lemon Marinated Chicken Cutlet with Capers and a side of French Beans

Pollo Milanese 25

Breaded Chicken Breast Topped with Arugula and Tomatoes

Pan Seared Salmon (GF) 36

with Lemon Butter Sauce over Mixed Green Salad

Braised Short Ribs (Boneless) 37

Red Snapper with Olives, Capers and a Light Tomato Sauce

Fagiolini e Cipolle Rosse (GF, V) 9

French Beans and Red Onion

Broccoli Rabe Garlic and Oil (V) 12

Patate Arrosto al Rosmarino (V) 8

Roasted Rosemary Potatoes

Spaghetti al Pomodoro (V) 8

Cannellini al Pesto (VG) 9