Antipasti
“Salumeria Biellese” Charcuterie and Formaggi Board (GF, K) 26
Charcuterie & Cheese – Chefs Assortment
Variety of Homemade Grilled Sausage (GF, K)
5 Links 15- 7 Links 20- 10 Links 26
Mozzarella Caprese (GF, K) 17
Homemade Mozzarella and Tomatoes in Balsamic Vinaigrett
Prosciutto di Parma con Melone (K) 20
Crostini Di Formaggio Cheese E N’duja 16
Spicy Spreadable Salami
Indivia con Pancetta e Parmigiano) 16
Baked Endive
Insalata
Insalata di Mare (GF, K) 19
Octopus, Calamari, Shrimp, Over Romaine
Insalata di Pera (GF, K, VG) 16
Arugula with Pear, Candied Pecans, Crumbled Blue Cheese Dressing
Insalata Biricchina(GF, V) 15
Mixed Green with Tomatoes, Carrots, Red Onion & Lemon Dressing
Caesar Salad 14
Romaine Lettuce, Olives, Croutons & Anchovy Dressing
Roasted Red Beet Salad (K) 17
Arugula, Goat Cheese, and Pumpkin Seed
Add Grilled Shrimp $9 or Grilled Chicken $7 to Any Salad
Paste
Rigatoni Biricchino 22
Sausage Ragu with Sundried Tomatoes
Trofie Genovese (VG) 21
Spiral Pasta with French Beans in Creamy Basil Pesto Sauce
Linguine Casalinga 20
Angus Beef Meatballs over Homemade Pasta
Fettucine Cacio e Pepe 21
Parmigiana and Black Pepper
Orecchiette “Salumeria Biellese” 25
Merguez Sausage and Broccoli Rabe, Garlic and Olive Oil
Pappardelle ai Funghi 24
Shallots, Pancetta, White Mushroom, Olive Oil, Touch of Cream
Shrimp Arrabbiata 28
With linguine in hot sauce
Mafaltti con Porcini 28
Veal Stuffed Ravioli with Porcini Sauce
Linguine al Tonno 20
Tuna, Red Onion, Olives, Capers
Gluten Free Pasta Available upon Request add 3
Secondi
Piccata di Pollo (K) 30
Lemon Marinated Chicken Cutlet with Capers and a side of French Beans
Pollo Milanese 28
Breaded Chicken Breast Topped with Arugula and Tomatoes
Polipo allaGriglia ( K) 35
Grilled Octopus in Lemon Sauce over Arugula
Pan Seared Salmon (GF, K) 39
with Lemon Butter Sauce over Mixed Green Salad
Braised Short Ribs (Boneless) 40
Served with Roasted Rosemary Potatoes
Beef Tagliata (K) 42
Balsamic Marinated Steak Grilled over Asparagus
Rib Eye Steak al Gorgonzola 14 oz (GF) 45
Contorni
Linguine al Pomodoro (V) 8
Polenta 8
Fagiolini e Cipolle Rosse (GF, V, K) 9
French Beans and Red Onion
Patate Arrosto (GF,V) 9
Roasted Rosemary Potatoes
Braised Cannellini (GF, V, K) 9
Beans and Sag
Broccoli Rabe Garlic and Oil (GF, V, K) 13
Dolic
Gelato (Ask Server for Flavors) 9
Affogato (Espresso w. Vanilla Gelato) 9
Cannoli 10
Passion Fruit Panna Cotta 11
Crostata di Ricotta 11
Italian Style Cheescake
Torta al Cioccolato 12
Gluten Free Chocolate cake
Tiramisu 13
Dessert
Dessert Wines & Liquers
Moscato Di Asti 11
Grappa Banfi 13
Grappa Nonino 14
Amaro Nonino 14
Limoncello 9
Fernet- Branca 9
Chambord 12
Courvoisier V.S 14
Grand Marnier 14
Martell 15
Port
Taylor Fladgate 12
10 Year Tawny
Taylor Fladgate 13
20 Year Tawny
Fonseca Ruby 12
Cocktails
Cocktails 14
Espresso Martini
Absolut Vodka, Kahlua, Godiva & Esspresso
Limoncello Martini
Absolut Citron Vodka, Pallini Limoncello & Fresh Lemon
Negroni
Tenqueray Gin, Vermouth Rosso, Campari
Raspberry Margarita
Olmeca Tequila. Triple Sec, Lime, Raspberry Puree, Simple Syrup
Old Fashioned
Bulliet Bourbon, bitters, simple syrup
Birra 8
Menebrea Amber
Menebrea Bionde
Moretti Lager
Peroni
Heineken
Stella Artois
Amstel Light
Moretti La Rossa
Goose Island IPA
Corona
Birra Del Borgo Lisa Lager
Single Malt Scotch
Laphroaig 13
10 Yr
Glenlivet 15
12 Yr
Macallan 15
12 Yr
Bowmore 16
15 Yr
Bourbon
Bulleit 13
Maker’s Mark 13
Woodford Reserve 15
Knob Creek Single Barrel 15
Rye
Templeton 13
Bulleit 13
Mastersons 15
10 Yr
Tequila
Patron Silver 13
Casa Amigos Blanco 15
Casa Amigos Reposad 15
Wine
Sparkling
Prosecco, Lamarca Luminore Doc13/45
Ferrari Brut, Realizzato Nello Stile Dello Champagne, Trentino, Italy
Champagne, Trentino, Italy 75
Rosé
Rose 14/50
Rose, Cote Mas, France ‘20
Whites
Pinot Grigio 14/48
Conte Brandolini, Friuli, Italy ’18
Chardonnay 14/48
No Curfew, Napa, CA ’19
Sauvignon Blanc 13/46
Massey Dacta, Malborough, NZ ’19
Arneis 14/46
Marco Porello, Piemonte ’18
Moscato d’Asti 14/48
Fontanafredda, Piedmont, Italy ’19
Pecorino 48
Jasci, Abruzzo, Italy ’20
Vermentino 50
Sella & Mosa, Sardegna, Italy ’20
Falanghina 56
Mastroberardino, Sannio, Italy ’19
Gavi DOCG 69
Fontanafredda, Gavi Italy ’19
Reds
Chianti Docg 14/48
Salchetto, Toscana ‘17
Pinot Noir 14/48
Stringtown, Willamette Valley, OR ’18
Rosso di Montalcino DOC 14/48
Fanti,Toscana, Italy ‘18
Barbera D’Alba 13/46
Marco Porello, Piemonte ’17
Cabernet Sauvignon 13/46
Criss Cross, CA ‘16
Valpolicella DOC 56
Ripasso, Farina, Veneto ’17
Chianti Ruffino DOCG 69
Riserva Ducale, Tuscany, Italy ‘15
Cabernet Sauvignon 78
Silver Ghost, Napa Valley, CA ’18
Barbaresco DOCG 86
Fontanafreda, Italy ‘15
Barolo DOCG 98
Bruna Grimaldi Langhe, Italy ’17
Amarone della Valpolicella 125
Bertani, Italy ’16
Brunello di Montalcino DOCG 152
Bertani, Italy ’16
Vegetarian (V) — Vegan(VG) — Gluten Free (GF) — Contain Nuts (N) — Keto Friendly (K)