Poggio supports organic and sustainably produced vegetables, meats and fish.

A N T I P A S T I
Crostini misti - chicken liver, roasted caulifower, white bean puree, eggplant caponata 9.
Cappesante - grilled dayboat scallops, basil butter, sweet corn, peppercress 13.
Caprese - hand pulled fresh mozzarella, heirloom tomatoes, basil, aceto balsamico 11.
Fegatini - seared chicken livers, bing cherries, aceto balsamico, arugula 10.
Melone - "con prosciutto" di parma, ambrosia and gaila melon, mint oil 11.
Sarde - oak-grilled monterey bay sardines, eggplant caponata, parsley, evoo 11.
Vongole - manila clams, calabrese sausage, chickpeas, tomato, grilled pagnotta 11.
Caprino - baked goat cheese, pinenut rosemary flatbread, nectarines 11.
Burrata - homemade burrata, wood-roasted cherry tomatoes, grilled ciabatta 11.
Carpaccio - thinly sliced beef, parmigiano, sea salt, lemon, arugula, evoo 9.

Z U P PE E I N S A L AT E
Minetra - "alla genovese" butter beans, summer squash, sweet corn and basil pesto 6.
Baby beets - marinated beets, arugula, haricot verts, balsamico, ricotta salata 9.
Endives - gorgonzola, hazelnuts, arugula, sliced fuji apples, honey 10.
Mista - butter lettuce, yellow romano beans, summer squash, cucumbers, tomatoes 9.
Giardino - raw sweet white corn, cherry tomatoes, arugula, shaved parmigiano, evoo 9.

P R IMI
Strozzapreti - veal, pancetta and green olive ragu, pecorino toscano 18.
Gnocchi* - spinach ricotta "pillows" with beef ragu 17.
Troffie* - "alla genovese" combed potato gnocchi, green beans, potato, basil pesto 17.
Agnolotti* - braised oxtail filled pasta, corn brodo, roasted chanterelle mushrooms 19.
Ceppo - "alla amatriciana" with pancetta, onion, chile, tomato, pecorino romano 15.
Linguine - "pasta con vongole" with garlic, parsley, white wine, manila clams 18.
Risotto - rock shrimp, sweet white corn, cherry tomatoes and basil 19.
* fatta in casa/housemade pasta

S E C O NDI
Pollo - chicken "al mattone", panzanella salad, grilled summer squash, arugula 19.
Pesce - halibut, bluelake green and yellow wax beans, mint burro bianco 23.
Verdure - wood-roasted summer squash, eggplant, sweet peppers, tomato, polenta 16.
Due maiale - grilled pork chop, spit-roasted pork belly, braised greens, apricots 22.
Stracotto - red wine braised lamb shank, polenta, hearts of celery gremolata 29.
Polpettone - "meatloaf" braised in a savory tomato sauce, potato puree 16.
Brodetto - fisherman's stew with fennel, tomato, rock fish, rock shrimp, clams 19.
Spigola - wood-fire roasted whole snapper with lemon and savoy spinach 28.
Branzino - oak-grilled whole branzino with lemon, rosemary and garlic potatoes 28.
Bistecca - "alla fiorentina" oak-grilled porterhouse, sea salt, lemon, arugula 35.

P I Z Z E
Funghi - roasted chanterelle mushrooms, sweet onions, fontina, parsley 13.
Salsiccia - calabrese sausage, summer squash, cherry tomatoes, pecorino romano 12.
Fichi - caramelized onion, rosemary, gorgonzola, pancetta, black mission figs 12.
Margherita - tomato, fresh mozzarella, basil, olive oil 10.
add prosciutto di parma and arugula 5.

C O N T OR N I
Rucola - arugula, balsamic vinagrette and shaved parmigiano 4.
Mais - sweet white corn with basil butter 6.
Patate - potato puree with sicilian olive oil 4.
Fagioli - bluelake green and yellow wax beans with mint burro bianco 4.
Spinaci - savoy spinach with lemon 4.