Fried Panisse ....................................................................................... 12
with coppa, olive tapenade, arugula, parmesan and pinenuts
Lettuces from our Local Farmers ...................................................... 9
hand-picked lettuces with red wine shallot vinaigrette
Cured Arctic Char................................................................................ 13
with beet, crème fraîche, smoked apple vinaigrette, radish and poppy seeds
Grilled, Roasted and Pickled Beets. .................................................. 12
with homemade ricotta and beet vinaigrette
Soupe du Jour ......................................................................................7/9
Truffle Butter Tajarin Cacio e Pepe................................................. 19
with egg-yolk ribbon pasta
add fresh truffles $9
Wild Mushroom Tagliatelle............................................................... 23
egg-yolk ribbon pasta with maitake, oyster and beech mushrooms
add fresh truffles $9
Braised Beef Cheek Ravioli............................................................... 25
with parsnips, garlic chips and herbs
Grilled Octopus ................................................................................... 23
with ‘nduja, crispy fingerlings and mussels persillade
Pesce di Giorno....................................................................................mp
with seasonal vegetables from our local farmers
Pan Seared Chicken Breast................................................................ 22
with rutabaga confit, castelvetrano olives, sautéed kale and tarragon-pear sauce
ROÌA’s Organic Burger ..................................................................... 16
served on challah bun with lettuce, onions and pommes frites
add cheese $2 add bacon $3
Steak Frites
choice of Dry Aged Sirloin: $42 or Bavette: $26
with green peppercorn au poivre
Executive Chef: Avi Szapiro
*Thoroughly cooking meats, fish, poultry and dairy products reduces the risk of food-borne illnesses
No. 190118
Carpaccio di Funghi
shaved parisian mushrooms, fennel, parmigiano, sea salt and truffle vinaigrette
10
Apple Crudo
with shaved rutabaga, candied pecans, gorgonzola vinaigrette and thyme
10
Cheese Plate
chef’s selection of cheeses and seasonal accompaniments
14
Salumi Plate
chef’s selection of cured meats and seasonal accompaniments
12
Chicken Liver Mousse
served with grilled bread and red onion marmalade
9
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Dietary restrictions or allergies?
No problem.
Please ask your server to help you with menu selections