Dinner

SERVING . LUNCH . DINNER

INSALATA

IL PONTE

baby arugula, romaine hearts, radicchio and fennel in a red vinaigrette

15

INVERNALE

baby greens, roasted butternut squash, walnuts, cranberries, goat cheese in a house vinaigrette

17

RUCOLA

arugula, fresh figs and shaved Parmigiano tossed in a balsamic vinaigrette

16

PANZANELLA

cherry tomatoes, marinated red onions, cucumber, croutons, fior di latte, topped with shaved parmiggiano over a bed of arugula dressed with olive oil, basil and sea salt

18

INSALATA DI TROTTA SALMONATA

smoked trout with herbs, avocado, mache, arugula and grape tomatoes in a vinaigrette dressing

22

CETARA ACCIUGHE E BUFALA

anchovy filets, sun-dried tomatoes, baby spinach, Campania D.O.P. mozzarella di Bufala and basil

24

BURRATA

125 grams D.O.P. burrata with vine ripened tomatoes, arugula, sea salt and extra virgin olive oil

24

ANTIPASTI

CAPONATA

eggplant, red peppers, celery, cherry tomatoes, tomato sauce, white vinegar and basil

15

CALAMARI FRITTI

flash fried chick pea flour calamari with house aioli

19

FUNGHI SALTATI

organic shitake, oyster, and king oyster mushrooms sautéed in white wine and fresh parsley

19

POLPO ALL’ NDUJA

grilled octopus, marinated n’duja paste, basil and grilled lemon with a primavera salad

24

BRESAOLA DI FASSONA CON BUFALA

thinly sliced air cured Italian beef tenderloin and D.O.P. bufala mozzarella with 18 year old aged balsamic vinegar and extra virgin olive oil

22

CAPACCIO DI ORATA

whole orata carpaccio served with a daily selection

(FOR 2) 36

WAGU CARPACCIO

certified Australian wagu carpaccio served with foie gras and primavera salad

42

PIZZE

REGINA DELLA PIZZA

tomato sauce, mozzarella cheese and fresh basil

17

CAPRICCIOSA

tomato sauce, mozzarella, pitted black olives, prosciutto cotto, mixed organic mushrooms, artichokes

23

N’DUJA AND STRACCIATELLA DI BURRATA

tomato sauce, n’duja and stracciatella

26

BOTTARGA AND GRAPE TOMATOES

white pizza, grape tomatoes, bufala milk ricotta, bronte pistachio and orbetello bottarga

32

PIZZA PATATE E PANCETTA

Mozzarella cheese, thinly sliced potatoes, pancetta and summer Italian black truffles

32

BUFALA CRUDA

Pizza focaccia arugula, cherry tomatoes, DOP bufala and prosciutto San Danielle

31

PASTA

CACIO E PEPE

spaghetti with freshly grated pecorino Romano, butter and cracked black pepper

19

TAGLIATELLE ALLA BOLOGNESE

classic Italian house made meat sauce

22

ORECCHIETTE

fresh homemade orecchiette with crispy guanciale and sweet peas

23

GNOCCHI ALL’NDUJA

homemade gnocchi with n’duja, fresh stracciatella di burrata and Basel

24

SPAGHETTI AL PESTO DI FINOCCHIO

lemon spaghetti with jumbo shrimp marinated with honey, parsley and olive oil in a walnut fennel pesto

26

SPAGHETTI AL PEPERONCINO AL PESCE SPADA

peperoncino spaghetti, swordfish, crispy eggplant, lemon zest

32

RAVIOLI

braised short rib ravioli with organic mushrooms in an asiago fondu

32

Gluten free, Spelt and Whole Wheat Pastas are available

House made gluten free gnocchi $3

SECONDI CARNE/PESCE

POLLO ALLA DIAVOLA

bone-in chicken thigh with fresh porcini, herbs, lemon, white wine and a side of sautéed rapini

29

COSTOLETTA ALLA MILANESE

lightly breaded pork chop topped with baby arugula, marinated cherry tomato and parmigiano cheese

32

SCALOPPINE AI FINFERLI

veal scaloppini, imported Italian chanterelle mushrooms, pecorino with green beans sautéed in lemon and topped shaved parmigiano cheese

37

CARNE DEL GIORNO

cut of the day

M/P

FILETTO DI SALMONE BIOLOGICO

grilled fresh herbed organic salmon filet served with a side Ponte salad

28

PESCE SPADA ALLA SICILIANA

pan seared swordfish with capers, black olives, cherry tomatoes, white wine and chill pepper served with side caponata

32

GAMBERONI ALLA GRIGLIA

grilled jumbo shrimp with a side of tuscan fries, fresh herbs and garlic

34

PESCE DEL GIORNO

catch of the day

M/P

All meat and fish entrées served with seasonal vegetables

Please advise your server of any food allergies or dietary restrictions.

Groups of 8 or more are subject to an auto gratuity of 18%

RESERVATIONS