Antipasti
Scallop
$18.00
charred lime mascarpone, jalapeno relish, breakfast radish, pistachio
Burrata
$16.00
quince, marcona almond, porto, surry ham
Chioggia Beets
$14.00
tonnato sauce, charred rosemary, pinenuts, bottarga, arugula
Broccolini Soup
$12.00
parmesan, toasted sourdough, calabrian chili
Flounder Tartare
$15.00
orange pith, pinenuts, blood orange, watercress
Octopus
$16.00
fregola, onion agrodolce, apple
Caesar Salad
$15.00
hearts of romaine, kale, oyster croutons
Salt Roasted Root Vegetables
14.00
bottarga, petite lettuces, herb butter
$Primi
Tortelleti
$16.00
parsnip, roasted pear, smoked walnut, gorgonzola dolce
Cuttlefish Bolognese
$15.00
squid ink spaghetti, pepperone, parmesan
Lasagna
$15.00
lamb ragu, ricotta cheese, pomodoro
Meatballs
$18.00
braised in ragu pomodoro, spaghetti, basil, parmesan
Blue Crab
$18.00
spinach tagliatelle, buttered popcorn, our bay
Fusilli
16.00
pork fennel sausage, pepper agrodolce, caramelized onion
$Secondi
Prawns
$26.00
buckwheat polenta, mascarpone, sauce fra diavolo
Flounder
$28.00
castelvetrano olive, parsnip, parsley pesto, lemon
Pork Tenderloin
$27.00
saltimbocca, taggiasca olive, lacinato kale
Cod
$26.00
grilled green onions, pickled peppers, smoked almond, romesco
Chicken
$27.00
roasted sweet potato, pickled mushroom, spinach
Lamb Loin
$34.00
charred eggplant, grape relish, cous cous, yogurt
Steak Florentine
$39.00
new york strip, butter beans, rapini, anchovy
Veal Osso Buco
32.00
pecorino romano, anson mills grits, roasted baby carrot gremolata
$Contorni
Charred Broccoli Rabe
$7.00
anchovy and red chili flakes
White Corn Polenta
$6.00
pecorino romano
Brussels Arrabiata
6.00
toasted pine nuts, pickled raisins
$Tasting Of Northern Italy
Carne Cruda
thinly sliced striploin is served raw and lightly seasoned with sea salt. a dressing of sherry vinegar and black truffles is drizzled overtop with fresh arugula and peelings of parmigiano reggiano. sourdough bread is toasted and crumbled after being brushed with oil from arbequina olives.
Carne Cruda
bisol, desiderio jeio, cuvee rose, veneto, nv
Bagna Cauda
heirloom carrots are roasted and served with root vegetables that are baked in a dough made from salt. a warm broth of anchovy and garlic is used to dress the vegetables together. oxtail is slowly braised in its own stock and pulled from the bones with focaccia shaved thin and baked crisp.
Bagna Cauda
abbazia di novacella, sylvaner, valle isarco, alto adige, 2011
Risotto Di Funghi
vialone nano rice is cooked slowly in stock of vegetables until soft to the tooth then finished with grated grana padano and creme fraiche. chanterelle and hen of the woods mushrooms are roasted well with fresh herbs and garlic until golden brown. oil made of mushrooms and olive is finished on top.
Risotto Di Funghi
sandrone, barbera d'alba, piedmont, 2012
Gorgonzola Dolce Tortelleti
pouches of pasta are filled with the cheese and lightly coated in cooking liquid with butter to glaze. bosc pears are cooked down slowly then pureed smooth. parsnips are obliqued and blistered in the wood fire oven with walnuts that have been smoked over hickory.
Gorgonzola Dolce Tortelleti
tomasso bussola, ca' del laito, valpolicella ripasso superiore, veneto, 2010
Roasted Local Duck
the breast is slowly rendered of its fat to become crispy. the leg is cured lightly then cooked in duck fat until tender and pulled off the bone, which is then used in a ragu of black truffles and fines herbs. corn polenta is slowly cooked until soft then finished with parmigiano and served aerated. lacinato kale leaves are lightly compressed in oil of arbequina olives.
Roasted Local Duck
barolo, reverdito, piedmont 2009
Milk Chocolate Praline
a smooth cremeux of valrhona chocolate is lightly touched with pods of tahitian vanilla beans and candied hazelnuts. the praline is then also incorporated into a sorbet. a syrup is made from sweetened violet petals. navel orange rinds are candied then the juice is squeezed and used as a liquid gel
Milk Chocolate Praline
rinaldi, brachetto d'acqui, bricco rioglio, piedmont, 2012
Dolce
Milk Chocolate Crema
$9.00
candied orange, violet, praline sorbetti
Ricotta Cheesecake
$9.00
white chocolate semifreddo, graham cracker, honey crisp apple
Cookie Plate
$17.00
lemon taralli, chocolate almond pistachio biscotti
Affogato
$8.00
double espresso, malted chocolate, toasted hazelnut, cocoa tuile
Gelati
$3.00
vanilla bean chocolate
Sorbetti
3.00
praline honey crisp apple
$Housemade
Beet Sambuca
$15.00
Artichoke Amaro
$14.00
Cellos
$14.00
lemon, lime, orange, blood orange, grapefruit
Flight Of Three Cellos
20.00
$Coffee And Tea
Coffee
$3.00
Cappuccino
$4.00
Espresso
$6.00-4.00
Hot Tea
4.00
darjeeling, quiet evening, dragonwell, lavender lemon mint
$Cocktails $12
The Chairman
bols genever, kina l'avion d'or, gran classico, chablis, oak
The King Of Cool
rittenhouse rye, peychaud's, aperol, ridge absinthe, angostura
Fig & Maple
rye whiskey, maple-fig gastrique, sweet vermouth, walnut, rosemary
Sammy Davis
jr. wild turkey 101, ramazzotti, angostura, ginger beer
Peter Lawford
barhill gin, strega, barolo chinato, byrrh, lemon, egg white
Joey Bishop
espolon reposado, campari, cappalletti, uncouth serrano lavender vermouth, fernet angelica
Bubbles
Collet
$15.00
brut, champagne, france
Conca D'Oro
10.00
prosecco, extra dry, cuvee oro
$Draft Beers
3 Stars
$9.00
peppercorn saison
3 Stars
$9.00
southern belle
Allagash
$7.00
white
Oskar Blues
$5.00
mama's little yella pils
Atlas
$6.00
rowdy rye
Dc Brau
$7.00
corruption ipa
Bells
$8.00
two hearted ale
Duck Rabbit
6.00
milk stout
$Handmade Sodas $4
Cream
Grapefruit
Mango
Gingerbeer
Cranberry
Grape
Pineapple
Tonic
Primi
Chioggia Beets
tonnato sauce, charred rosemary, pine nuts, bottarga, arugula
Octopus
fregola, onion agrodolce, apple
Crab Minestrone
roasted shellfish brodo, blue crab, our bay pasta, crisp socca
Salt Roasted Root Vegetables
bottarga, petite lettuces, herb butter
Cuttlefish Bolognese
squid ink spaghetti, pepperone, parmesan
Burrata
quince, marcona almond, porto, surry ham
Scallop
charred lime mascarpone, jalapeno relish, breakfast radish, pistachio
Secondi
Prawns
buckwheat polenta, mascarpone, sauce fra diavolo
Cod
grilled green onions, pickled peppers, smoked almond, romesco
Meatballs
braised in ragu pomodoro, spaghetti, basil, parmesan
Pork Tenderloin
saltimbocca, taggiasca olive, lacinato kale
Chicken
roasted sweet potato, pickled mushroom, spinach
Lasagna
lamb ragu, ricotta cheese, pomodoro
Dolce
Milk Chocolate Crema
candied orange, sicilian pistachio sorbetti, violet
Ricotta Cheesecake
white chocolate semifreddo, graham cracker, honey crisp apple sorbetti
Double Espresso Affogato
malted chocolate, toasted hazelnut, cocoa tuile
Family Style $40 Per Person
Chioggia Beets
tonnato sauce, charred rosemary, pine nuts, bottarga, arugula
Octopus
fregola, onion agrodolce, apple
Salt Roasted Root Vegetables
bottarga, petite lettuces, herb butter
Caesar Salad
hearts of romaine, kale, oyster croutons, smoked scallop
Burrata
quince, marcona almond, porto, surry ham
Family Style $40 Per Person
Meatballs
braised in ragu pomodoro, spaghetti, basil, parmesan
Eggplant Parmigiano
spaghetti, pomodoro, buffalo mozzarella
Lasagna
lamb ragu, ricotta cheese, pomodoro
Steak Florentine
new york strip, butter beans, rapini, anchovy
Veal Osso Buco
pecorino romano, anson mills grits, roasted baby carrot gremolata
Menu for Aggio is provided by findrestaurantmenu.com
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