Menu
Antipasti
“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 & Balsamic
Prosciutto di Parma con Melone (GF, K) 18
Imported Parma Prosciutto over Cantaloupe
Insalata
Insalata di Mare (GF, K) 19
Octopus, Calamari, Shrimp, Over a bed Romaine
Insalata di Pera (GF, K, VG) 16
Arugula with Pear, Candied Pecans, Crumbled Blue Cheese Dressing
Insalata Biricchina(GF, V)14
Mixed Green with Tomatoes, Carrots, Red Onion & Lemon Dressing
Caesar Salad (VG) 12
Romaine Lettuce, Olives, Croutons & Anchovy Dressing
Add Grilled Shrimp $8 or Grilled Chicken $6 to Any Salad
Primi
Rigatoni Biricchino 18
Sausage Tomato Ragu with Sundried Tomatoes
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
Secondi
Luganega (GF, K) 24
Specialty Pork Sausage over Cannellini Beans and Pesto
Tagliata Fiorentina (GF) 36
Grilled, Marinated Angus NY Strip Topped with Gorgonzola Sauce
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
Contorni
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
Keto Diet Menu
Antipasti
“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
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
Secondi
Luganega (GF, K) 21
Specialty Pork Sausage over Cannellini Beans and Pesto
Gluten Free Menu
Antipasti
“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
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
Primi
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
Secondi
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
Contorni
Fagiolini e Cipolle Rosse (GF, V) 9
French beans and red onion
Dessert
Dolci
Chocolate Panna Cotta 11
Cannoli 10
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
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)