POLIPO — grilled octopus and green olive pesto

Octopus tentacle poached in water with salt and bay leaves. The octopus is braised in water and then grilled. Served over a green olive pesto (green olives, lemon zest, mint, basil, parsley, lemon juice, olive oil and salt). Finished with salmoriglio.

BRANZINO AL SALE — whole branzino baked in salt

Whole branzino stuffed with lemon and fennel salt, packed in salt (includes egg whites), and baked. Fish is filleted, served with the tail but not the head. Dressed with salmoriglio.

Branzino is a mild white fish, also called European Bass.

The Branzino requires a ~35 minute cook time.

BACCALA E CECI — house salt cod, chickpeas, olives, tomatoes & lemon

Cod is packed then rinsed and blanched in white wine stock with fennel and onion. Served over roasted cherry tomatoes, chickpeas and preserved black olives, finished with fresh parsley and salmoriglio.

ORATA ALLA GRIGLIA — grilled sea bream & wilted escarole

Grilled filet of sea bream over grilled escarole with castelvetrano olives, capers, and salmoriglio.

Sea bream is a semi-firm white fish similar to bass or dorade.

Spring & Summer Pesce:

FRITTO MISTO — fried calamari and shrimp

Calamari and shrimp floured (flour, cornstarch & water), and fried.

ZUPPA DI VONGOLE — clams & white wine

Countneck clams in white wine, garlic, chili flakes, lemon, and parsley, served with filone (an Italian bread similar to baguette).

Fall & Winter Pesce:

RAZZA AL LIMONE — skate with lemon, capers & thyme

Filleted skate wing dusted with flour and fennel salt is pan-seared in browned butter with lemon juice, lemon peels, capers and fresh thyme.

Skate is a flat, winged fish related to the shark. It has a very mild, flaky flavor and texture.

PESCE