Lupa

Hind leg of Parma ham and cured for 18-24 months.

Eye round of beef, air-dried, salted, and aged two-three months.

Escarole hearts, grated pecorino di fossa (aged pecorino wrapped in walnut leaves), toasted walnuts, and shaved red onion. Tossed with a red wine vinegar and walnut oil vinaigrette.

Campanian Burrata di Bufala seasoned with salt and pepper and dressed in EVOO. Winter garnish is multi-colored carrots in a spicy maple glaze.

Mixed olives (gatea, arbequina, collassal, cerignola) marinated in extra virgin olive oil, lemon and orange peel, rosemary, bay leaf, black pepper, and fennel seed.

A classic roman salad using mixed greens, shaved fennel, shaved radish and mixed herbs, and simply dressed with fresh lemon juice and extra virgin olive oil. Note that greens may change depending on season. The herbs in the salad will also change seasonally.

Served with pork and veal sausage in stinging nettle pesto with orange zest.

Thick hollow spaghetti like pasta in tomato spiced with chili flake, guanciale, red onions, and parsley.

Olive oil, coarsely ground black pepper, pecorino, and parmigiano cheese.

House made casarecce. Finished with short rib ragu (boneless short rib, cubed and braised with red wine, mirepoix, rosemary, garlic, and tomato).

Lupa hand-made ricotta and goat cheese gnocchi are tossed with a ragu of pork sausage, tomato, fennel seed, fennel bulb, mirepoix and black pepper.

Home-made agnolotti shaped ravioli filled with veal, prosciutto, onion, carrot, celery, garlic, white wine, and sage. Served with a sage butter and topped with prosciutto & sage breadcrumbs.

Devil’s style chicken. Half of an organic chicken from Pennsylvania, marinated in olive oil, black pepper, and lemon and pan roasted. The meat is finished with the pepper oil (red chili, black, white, and pink peppercorns). Garnished with seasonal accompaniments.

Classic Roman brined and braised oxtail in tomato and soffrito. Served on the bone in its braising liquid with traditional garnish of golden raisins, celery leaf, celery heart, celery seed, and pine nuts.

7 oz Sirloin marinated in rosemary, garlic, smoked paprika and olive oil, served with seasonal garnish.

Blanched and sauteed broccoli rabe with pickled Holland peppers and grated pecorino fresco cheese.

Oven roasted fingerling potatoes with olive oil, sage, rosemary, and thyme that are crushed by hand and deep fried until crispy to order then finished with an herb and garlic aioli.

Escarole blanched then sauteed in garlic and oil.

Braised escarole (vegan), broccoli rabe with pecorino fresco and pickled chili (vegetarian), and crispy fingerlings with preserved lemon aioli (vegetarian).