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
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
CAVOLO NERO
kale , pecorino, pomegranate, hazelnuts, mosto cotto, herb croutons
IN-HOUSE HANDMADE PASTA & PIZZETTE
'Life is a combination of magic and pasta.' - Federico Fellini
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
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
PORCHETTA ABRUZZESE
slow roasted pork belly, polenta, rosemary, au jus
FILETTO
8 oz. USDA Prime filet mignon, crostata di verdure grigliate, bone marrow reduction
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