Piccoli Trattoria - Dinner Spring 2026

Creamy burrata cheese (Napoli), pickled red onions with pistachio vinaigrette

Marcona almonds, pecorino Romano & citrus dressing

Fire roasted peppers, avocado, arugula & shaved Parmigiano cheese (Aged 24MTH)

Apples, toasted hazelnuts and Gorgonzola Mountain Aged (Lombardy)

Bosc Pear, Pecorino Toscano (30 days aged) with fig-balsamic reduction

With arugula and Meyer lemon marinated red onions

With wild mushroom Fricassée & Val d'aosta fontina cheese

Prosciutto di Parma and Gorgonzola cheese bruschetta on toasted rustic bread

Napoli-style with roasted butternut squash and mushrooms with brown butter vinaigrette

Chorizo and spicy calabrian tomato sauce

With black olive-tomato butter

Duck ragu alla Cacciatora

Scallion, lemon and calabrian chilli

Roasted butternut squash and ricotta cheese ravioli with mascarpone-sage sauce

Rigatoni with Grandma's Bolognese sauce

Pappardelle with honey-braised short rib ragu

Manila clams, leeks and saffron in a white wine sauce

Eggplant, tomato sauce, fresh basil & fior di latte Mozzarella

Wild mushrooms, light cream sauce & pecorino romano

Wild rice, butternut squash and wild mushrooms

Spicy Italian sausage & broccoli rabe

Spinach and ricotta salata

Calamari, parsley and white wine

With shrimp and sweet peas

Pomegranate vinaigrette served with corn crema and baby arugula-celery salad

Roasted Brussels Sprouts with crispy pancetta

Chimichurri served over arugula with rosemary-roasted potatoes

Lemon-caper sauce, caramelized butternut squash and braised spinach

With garlic and extra virgin olive oil

With crispy pancetta

With raisins and pine nuts

Sauteed with Calabrian chili