Snacks
Homemade chips and charred onion dip 4.50
Baked farm eggs, pancetta, leeks and polenta 6.50
Seared beef carpaccio with arugula and horseradish sauce 9.25
Roasted sweet peppers with goat cheese, almonds, capers and sultanas 8.75
Homemade flatbread with smoked salmon and dill mascarpone 11.00
Sardines with skordalia, new potatoes and arugula 9.50
Chicken liver fritto with spicy slaw 7.25
Stuffed grape leaves with lamb, basmati rice and sultanas 7.25
Baked feta with focaccia and spicy marinara 7.75
Antipasto 15.00
Zuppa del giorno m.p.

Salads
Chopped romaine with Caesar dressing and homemade grissini 8.75
Sliced tomatoes with fresh mozzarella, grilled onion, arugula and basil 11.00
Niçoise salad—Bottega style m.p.

Sandwiches
Burger—freshly ground beef with homemade bun & pickle, grilled onion; fontina, cheddar or gorgonzola 11.00
Turkey, tomato, avocado, our pancetta, provolone, aïoli and arugula 10.75
Fried oyster piadine with aïoli, pancetta, crushed tomato and spicy slaw 14.00

Pizzas from the wood oven
alla Romagnola—mozzarella, mushroom, tomato, onion and marjoram 10.25
White pie—fennel sausage, onion, ricotta and provolone 13.25
Grilled chicken, sweet peppers, fontina, arugula and Alecia’s Tomato Chutney 13.50
Smoked salmon—crisp crust with red onions, capers and mascarpone 14.75
Grilled chicken and pesto with aged provolone and mozzarella 13.25
Roasted cherry tomatoes, pecorino and olive oil 12.25
Fennel sausage, pancetta, and mozzarella with crushed tomato 11.50
Rustica—prosciutto, chorizo, provolone and ricotta with caramelized onions 12.95
Conecuh pie—sausage with sweet peppers, potato and ricotta 11.25 try with 16 oz PBR in a can 3.00
Olives, capers, roasted peppers, chiles and anchovies 11.25
Marinara—mozzarella, pecorino, fresh tomato, marjoram 10.75
Zucchini, ricotta, caramelized onions and mint 11.25

Pasta
Café macaroni & cheese with a small salad 13.00
Garganelli with cherry tomatoes, basil, garlic and grana padano 14.00
Bucatini with “broken” meatballs, eggplant and tomato 15.25

Roast, Grill and Sauté
Grilled chicken paillard with field peas, zucchini and tomato chutney vinaigrette 14.50
Chicken scaloppine with crisp breadcrumbs and capers 15.75
Hanger steak with panzanella salad 18.95
Roast pork loin with polenta, Alecia’s tomato chutney aïoli and Venetian spinach 17.75
Pesce del giorno with Sicilian couscous, butterbeans, cherry tomato and corn or with salsa verde m.p.

Sides: rosemary potatoes/3.50 fried farm egg/1.75 field peas/3.50 sliced tomatoes/3.00
grilled chicken/3.00 housemade pancetta/2.75 McEwen and Son’s polenta/3.50

Specials:
Monday: Crab cake after 5:00 p.m. 17.95
Tuesday: Grilled salmon with orecchiette and zucchini 17.95
Wednesday: Farmer’s market vegetable plate with Dol’s cornbread 14.50
Thursday: Shrimp and crabmeat salad with field peas and avocado 17.00
Friday: Oven roasted Carolina trout with crawfish vinaigrette 21.00

One check for parties of six or more, please.