Roscioli

• TARTARE DI AGNELLO

  31

  Lamb Tartare, Pecorino di Parco, Mint

• CRUDO DI TONNO

  32

  Bluefin Tuna Crudo, Sorrento Lemon, Crusci Peppers, Capers

• OLIVE VERDI SOTT’OLIO

  15

  Green Olives from Cerignola

• BURRO E ALICI

  23

  Anchovies from Cetara and The Cantabrian Sea Paired with Demi-Sel Normandy and Nori Butter

• CARPACCIO DI MANZOsourcing signal

  33

  American Wagyu Carpaccio with Bone Marrow, Pink Peppercorns, and 60mo Parmigiano Reggiano SELECTION OF CHEESE AND SALUMI

• FOR 2 OR

  4

• CHEESEMONGER’S CHOICE

  34

  Trust our expert cheesemongers with a selection of their favorites!

• PROSCIUTTO DI LANGHIRANO E FOCACCIA

  32

  Prosciutto di Langhirano, Parma aged Between 24 and 30 months, Served with Homemade Focaccia

• FRESCHI E CREMOSI

  34

  Selection of cheeses that are buttery, spreadable and luxurious

• CULATELLO DI ZIBELLO DOP E GNOCCO FRITTO

  42

  Culatello di Zibello DOP 30mo with Homemade Gnocco Fritto BRESAOLA, SALVA CREMASCO, E FRAGOLE VERDI SOTT’OLIO

• PERCORSO SULLE MONTAGNE

  34

  Selection of cheeses that are semi firm and hard

• LE CROSTE DEL FORMAGGIO

  34

  Selection of cheeses with unusual rinds! A cheese nerds dream

• CHEESES OF THE SEASON

  40

  Selection of rare and seasonal cheeses (Yes, cheeses have seasons too!) Produced in New Haven, Connecticut by small dairy artisans following an Italian recipe. Topped with:

• PAN TOMATE CON JAMÓNsourcing signal

  36

  Toasted Focaccia with Pacchetella Tomatoes from Vesuvio and 100% Bellota Jamon

• LA SALUMINA SELECTIONsourcing signal

  48

  Four Italian Style Salumi from Heritage Breed Pigs in Monticello, NY (subject to availability) MORTADELLA, PARMIGIANO REGGIANO E

• SEMI-DRIED TOMATOES FROM CORATO, PUGLIA

  30

• ACETO BALSAMICO

  22

  Mortadella Artiginale from Bologna with Red Cow Parmigiano Reggiano aged 40 months, with Cherry Cask Balsamico from Modena aged 12 years

• CANTABRIAN SEA ANCHOVIES

  32

• ZUCCHINI ALLA SCAPECE

  25

• PROSCIUTTO DI PARMA 30 MONTHS

  33

L e

• IBERICO PURO DE BELLOTAsourcing signal

  48

  RARE CHEESE ALLOCATION | MP CUCINA

• SELECTION

  32

  HAVE A QUESTION ABOUT THE MENU? PLEASE ASK!

• FOCACCIA AND OLIVE OIL

  10

  ROMAN CLASSICS

• AMATRICIANA

  34

  Mezze Maniche with Guanciale, Tomato sauce, Pecorino Romano DOP & Roscioli Pepper Blend

• BURRO E PARMIGIANO “FRANCESCANA”

  29

  Maccheroni with Demi-Sel Normandy Butter, Parmigiano Vacche Rosse 24 months DOP

• CARBONARA

  32

  Rigatoni with Guanciale, Egg, Pecorino Romano DOP & Roscioli Pepper Blend

• FREGOLA ALLO ZAFFERANO

  37

  Ancient Grain Fregola, Afghani Saffron, Bone Marrow

• AGNOLOTTI DI RICOTTA CON BURRO E SALVIA

  31

  House-Made Stuffed Pasta with Ricotta, Butter and Sage

• CACIO E PEPE

  29

  Tagliolini with Pecorino Romano DOP & Roscioli Pepper Blend

• GRICIA

  31

  Spaghettoni with Guanciale, Pecorino Romano DOP & Roscioli Pepper Blend

• PARMIGIANA DI MELE

  25

  Green Apples, Tomato Sauce, Pistacchio Pesto, Parmigiano Reggiano

• SECRETO DI MAIALINO

  45

  Grilled Ibericó Secreto with Saba, Spigarello and Alpine Cheese

• BISTECCA DI VACA VIEJA

  48

  Grilled Vintage Steak, Potato Puree, Puntarelle

• POLPETTE AL SUGO CON POLENTA

  32

  Roman Meatballs with Polenta, Tomato Sauce, and Fiore Sardo

• BRANZINO CON ORTICHE E PINOLI

  37

  Branzino, Stinging Nettles, Pine Nuts

• LINGUA CON ASPARAGO

  32

  Beef Tongue, Asparagus, Horseradish, Bay Laurel LUNCH ONLY!

verdure

• CARCIOFI FRITTI

  24

  Fried Young Cafona Artichokes

• GIARDINIERA

  11

  Pickled Vegetables

• INSALATA DI STAGIONE

  32

  Radicchio, Pinenut Vinniagrette, Fiore Sardo, Sourdough Croutons

• PARMIGIANA DI MELANZANE

  27

  Roman Stlye Eggplant Parmigiana PASTA DEL GIORNO | MP

• CAPONATA SICILIANA

  15

  Eggplant Caponata with Pine Nuts

• SCAROLA ALLA NAPOLETANA

  19

  Sauteed Escarole, Anchovies, Capers, Olives, and Pine nuts Every year we invite our favorite producers and restaurateurs from Italy to join us here for a collaborative takeover, introducing New Yorkers to our homeland favorites. These dishes are an homage to them and the recipes they’ve shared.

• COTOLETTA DI VITELLO

  50

  Veal Milanese LIMITED AVAILABILITY

• The roscioli feasT

  110

  wine pairing 55