A N T I P A S T I

Crostini misti - chicken liver, spigariello, roasted cauliflower, white bean puree 9.
Granseola - local dungeness crab, citrus, young radicchio, blood orange vinaigrette 15.
Involtini - pheasant and chestnut filled savoy cabbage, celery root, black truffle 11.
Caprino - baked goat cheese, pinenut rosemary flatbread, crimson pears, frisee 11.
Burrata - homemade burrata with melted leeks and bruschetta 11.
Tonno - carpaccio of ahi tuna, watermelon radish, grapefruit, garden watercress 13.
Polpettine - lamb and ricotta meatballs with chard, tomato and ricotta salata 10.
Calamari - oak-grilled squid, white butter beans, fennel, mandarin oranges 10.

Z U P P E E I N S A L A T E

Minestra - vegetables, yukon gold potatoes, escarole, parmigiano, evoo 6.
Baby beets - marinated beets, arugula, haricot verts, balsamico, ricotta salata 9.
Endives - gorgonzola, hazelnuts, arugula, sliced pink lady apples, honey 10.
Mista - winter lettuces, candied walnuts, sun dried cherries, pecorino toscano 9.
Romaine - radicchio, romaine, garlic rusks, parmigiano, lemon anchovy vinaigrette 9.
Di pollo - wood-roasted chicken, grilled onion, golden raisin, arugula, balsamic 9./12.

P R I M I

Ribollita - "twice cooked" minestrone with white bean, bread, cavolo nero, evoo 11.
Gnocchi* - spinach ricotta "pillows" with beef ragu 17.
Orecchiette - fennel sausage, red onion, broccoli di cicco and pecorino romano 16.
Chitarra* - square-cut "spaghetti" dungeness crab, saffron, tomato and meyer lemon 23.
Rotelli* - hand-combed sweet yam gnocchi with fonduta di fontina 16.
Pappardelle* - braised rabbit ragu with roasted hedgehog mushrooms, parmigiano 18.
Bucatini - "alla amatriciana" with pancetta, onion, chile, tomato, pecorino romano 15.
Tagliatelle* - lamb and prosciutto bolognese with oregano and parmigiano 17.
Risotto - "ai frutti di mare" shrimp, mussels and clams with tomato saffron rice 19.
Linguine - "pasta con vongole" with garlic, parsley, white wine, manila clams 17.
* fatta in casa/housemade pasta

S E C O N D I

Frittata - fresh mozzarella, spinach and green onion with roasted potatoes 15.
Sogliola - petrale sole, carrots, potatoes, spinach and meyer lemon burro bianco 23.
Verdure - broccoli romanesco, cauliflower and tomato with creamy polenta 16.
Pollo - chicken "al mattone", artichokes, fingerling potatoes, meyer lemon 19.
Polpettone - "meatloaf" braised in a savory tomato sauce, potato puree 16.
Tagliata - grilled skirt steak, yukon potatoes, roasted onions, garlic butter 19.

P A N I N I E P I Z Z E

Cotto - toasted ham, scamorza, dijon mustard on pagnotta 9.
Diavola - grilled chicken thigh, montasio, frisee, salsa romesco on focaccia 10.
Agnello - spit-roasted leg of lamb, grilled onions, pesto, arugula on focaccia 13.

Rustica - speck, red onion, tomato, mozzarella and arugula 12.
Salsiccia - fennel sausage, broccoli di cicco, red onion, pecorino romano 12.
Funghi - hedgehog mushrooms, roasted red onion, fontina and parsley 13.
Quattro - "formaggi" mozzarella, parmigiano, fontina and gorgonzola with tomato 11.
Margherita - classic neapolitan pizza with tomato, fresh mozzarella, basil and evoo 10.
add prosciutto di parma and arugula 5.

C O N T O R N I

Rucola - arugula and parmigiano 4.
Patate - potato puree with sicilian olive oil 4.
Spinaci - savoy spinach with lemon 4.

PETER McNEE, EXECUTIVE CHEF

Poggio supports organic and sustainably produced vegetables, meats and fish.
Private dining space available. An 18% gratuity will be added to parties of 6 or more.