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Mangiamo

The menu represents regional Italian traditions while it utilizes recipes revisited with the imagination of talented chef Nicko Moulinos. True to style for his Dio Deka creations, the menu here also experiments with new combinations and flavors while using the finest in quality ingredients. Not to be missed are the chef’s extraordinary pasta dishes, all meticulously handmade in-house, as well as the craft cocktail and wine list, been just as hot and noteworthy as is the bar scene.

Starters

PANE ALL’ OLIVE

in-house made olive bread, onions, erbe fresche

TAGLIERE DI SALUMI E FORMAGGI

charcuterie of assorted meats, cheeses with condiments

DUE DIECI BRUSCHETTA

made in-house ricotta, rustic daily bread, organic honey, sesame

FRITTO MISTO

calamari, shrimp, zucchini, cauliflower, pistachio aioli

POLPETTE DI CARNE

braised veal & pork meatballs, salsa di pomodoro, basil

GAMBERI FRA DIAVOLO

Santa Barbara prawns, tomato, crushed red pepper, cilantro

SALADS & PIZZETTE

CAPRESE

Di Stefano handmade burrata, rucola, local tomatoes, 25 yr. old balsamic, evoo, pine-nuts

GEMME PREZIOSE

local gems and bibbs, roasted mushrooms, carrot, truffle dressing, dukkah

TERRE D’ORO

escarole, finocchio, citrus, seeded honey, smoked allium, herb croutons

MARGHERITA PIZZA

Bianco di Napoli tomatoes, mozzarella, basil, in-house dried oregano

AI FUNGHI PIZZA

roasted local mushrooms, red onion, arugula, pecorino

VIA DEGLI DEI PIZZA

handmade burrata, prosciutto, crema di parmigiano, olive oil

IN-HOUSE HANDMADE PASTA

GNOCCHI DI PATATE

our own “mac & cheese” with crema Siciliana, citrus, olive oil breadcrumbs

RIGATONI ALLA CARBONARA

guanciale, farm egg, parmesan, Tellicherry

FETTUCCINE ALL’ARAGOSTA

butter-poached lobster, Grana Padano, vietti beurre blanc, coriander

CAVATELLI ALL’ ARRABBIATA

tomato sugo, garlic, Calabrian chili, basilico

RAVIOLI DI STAGIONE

mushrooms, pumpkin, asiago, Aleppo, extra virgin olive oil

LASAGNA VERDI ALL’ANATRA

maple leaf farms duck Bolognese, spinach, besciamella, prezzemolo

ENTRÈES

CIOPPINO

grilled market-fish, seared frutti di mare, fennel, tomato, potato

RISOTTO

the chef’s daily creation with Arborio rice

SALMONE

pomme puree, broccolini, squash, lemon-caper emulsion

ORATA

whole steamed daurade, grappa, citrus, thyme

MANGIA TUTTO TRE VIE

8 oz. three-way blend burger, provolone, prosciutto, roasted pepper, fries

OSSO BUCO ALLA MILANESE

veal shank, polenta, gremolata

FILETTO MIGNON

8 oz. USDA Prime filet mignon, crostata di verdure grigliate, bone marrow reduction

COSTATA DI MANZO

12 oz. Dry Aged Flannery Prime ribeye steak, truffled smashed potatoes, jus

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