“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 Robiola an Nduja 15

Soft Rabiola 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

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

Sereved over Polenta

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

“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

Prosciutto di Parma con Melone (GF, K) 18

Imported Parma Prosciutto over Cantaloupe

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

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

Luganega (GF, K) 21

Specialty Pork Sausage over Cannellini Beans and Pesto

“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

Prosciutto di Parma con Melone (GF, K) 18

Imported Parma Prosciutto over Cantaloupe

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

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

Rigatoni Biricchino 18

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

Pan Seared Salmon (GF) 36

with Lemon Butter Sauce over Mixed Green Salad

Fagiolini e Cipolle Rosse (GF, V) 9

French beans and red onion

Chocolate Panna Cotta 11

Cannoli 10

Nutella Pastry with Vanilla Gelato 12

Affogato (Espresso with Vanilla Gelato) 7

Italian Style Cheesecake Crostata 11

Tiramisu 11

Gelato (Ask Server for Flaver) 9

Sorbetto (Ask Server for Flaver) 9

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

Taylor Fladgate 12

10 Year Tawny

Taylor Fladgate 13

20 Year Tawny

Fonseca Ruby 12

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

Menebrea Amber

Menebrea Bionde

Moretti Lager

Peroni

Heineken

Stella Artois

Amstel Light

Moretti La Rossa

Goose Island IPA

Corona

Birra Del Borgo Lisa Lager

Laphroaig 12

10 Yr

Glenlivet 14

12 Yr

Macallan 14

12 Yr

Bowmore 15

15 Yr

Bulleit 12

Maker’s Mark 12

Woodford Reserve 14

Knob Creek Single Barrel 14

Templeton 12

Bulleit 12

Mastersons 14

10 Yr

Patron Silver 12

Casa Amigos Blanco 14

Casa Amigos Reposad 14

Prosecco, Lamarca Luminore Doc12/45

Ferrari Brut, Realizzato Nello Stile Dello Champagne, Trentino, Italy

Champagne, Trentino, Italy 75

Rose 13/50

Rose, Cote Mas, France ‘20

Pinot Grigio 13/48

Conte Brandolini, Friuli, Italy ’18

Chardonnay 13/48

No Curfew, Napa, CA ’19

Sauvignon Blanc 12/46

Massey Dacta, Malborough, NZ ’19

Arneis 12/46

Marco Porello, Piemonte ’18

Moscato d’Asti 13/48

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

Chianti Docg 13/48

Salchetto, Toscana ‘17

Pinot Noir 13/48

Stringtown, Willamette Valley, OR ’18

Rosso di Montalcino DOC 13/48

Fanti,Toscana, Italy ‘18

Barbera D’Alba 12/46

Marco Porello, Piemonte ’17

Cabernet Sauvignon 12/46

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