EASTER CATERING TAKEOUT MENU

all trays serve 6, unless otherwise noted

CAVOLO NERO 35
Kale salad, anchovy dressing, grated egg yolk

ASPARAGI E FAVE SALAD 40
Sliced asparagus, blanched fava beans, pea shoots, shaved pecorino di fossa

SOTT'OLI 50
Grilled vegetables selected by the Chef, XVOO, chili pepper, parsley

TORTA RUSTICA 65
savory puff pastry, ricotta, kale, anchovies, Parmigiano Reggiano (serves 10)

PIZZA PASQUALE 40
Savory Easter bread, provolone, mortadella, pecorino
(serves 10-12)

FRITTATA di CARCIOFI 35
Egg frittata with artichokes, potatoes, and onions

POLPETTONE RIPIENO CON PATATE AL FORNO 90
Beef meatloaf stuffed with mortadella and mozzarella, served with roasted potatoes

TAGLIERE MISTO 80
Chef's selection of Italian cured meats and cheeses

pinsa sheets serve 6-8

MARGHERITA 50
Tomato, mozzarella, basil

SAN LORENZO 60
Tomato, Marinated Bell Peppers, Artichokes, Olives

TOR MARANCIA 70
Tomato, Mozzarella, Spicy Soppressata, Basil

MONTESACRO 100
Rosemary Potato, Artichokes, Lamb Sausage, Buffalo Mozzarella, Chili

TIRAMISU 65

espresso-soaked ladyfingers, chocolate mascarpone
(serves 12)

TORTA RICOTTA E CIOCCIOLATO 50

Short crust pastry stuffed with ricotta and chocolate chips

CIAMBELLINE AL VINO 30
Roman Classic Olive Oil and Wine Biscuits (20pcs)

Place order by Friday, April 18 for pickup on Sunday, April 20, 12-2pm