Menus
- Daily Menu
- Wednesday & Thursday Pasta Tasting
- Friday/Saturday Regional Menu
- Sunday Seasonal Tasting
- Dessert
- To Go Pastas & Sauces
Daily Menu
June 2-3
* Menus subject to change
Antipasti
-
Taleggio Foccacia & Prosciutto di Parma
Taleggio Foccacia & Imported prosciutto
$19
-
Cavoletti di Bruxelles
pan seared brussels sprouts, ricotta & pecorino, butter sauce
$9
-
Pomodorini con Mozzarella di Bufala
cherry tomatoes & buffalo mozzarella (imported from Italy)
$21
INSALATA
-
Insalata di Spinaci
spinach salad with walnuts, cranberries, pecorino, house vinaigrette
$7
Zuppa
Pasta
All pastas are handmade fresh daily and served al dente *Gluten free pasta (made in-house) available **Full portions available**-
Spaghetti Alla Chitarra Con Cacio & Pepe
Spaghetti, pecorino, fresh ground pepper
$13
-
Capelli d'Angelo Pesto Siciliano con Pomodoro
angel hair tossed with Chef Kevin’s house-made Sicilian sun-dried pesto sauce with almonds and Pecorino Romano and topped with roasted pine nuts
$12
-
Tagliolini con Funghi & Tartufo Nero
tagliolini, porcini mushrooms, butter, parmesan, fresh shaved summer black truffles
$25
-
Tagliolini con Bolognese di Manzo
tagliolini, beef short rib bolognese
$15
-
Pappardelle agli Spinaci con Ragù di Carne
spinach pappardelle, hunters ragu (goose & boar), pecorino
$15
Secondi
*All proteins are organic & sustainable-
Pesce del Giorno
red snapper, U-10 scallops, olive tapenade, shishito peppers
$32
-
Pollo con Gnocchi
chicken breast, honeycomb from mill creek apiary, sweet potato gnocchi, brown butter, walnuts, fontina
$30
-
Brasato di Manzo
beef short ribs braised in red wine, country mashed potatoes & spinach
$35
Pasta Tasting
May 31 - June 1
* Menu subject to change
$45
Menu
-
Patè di Pollo
chicken pate, red onion jam, La Tur cheese, brioche bread
-
Risotto alle Zucchine
zucchini risotto, garlic scapes
-
Ravioli al Nero di Seppia con Gamberi e Ricotta
black ink ravioli with shrimp & ricotta, lobster butter sauce, truffle paste
-
Pappardelle agli Spinaci con Ragù di Carne
spinach papparedelle, hunters ragu, percorino
-
Torta di Albicocche
apricot pie, pastry cream, pistachio crust
Friday & Saturday Regional Menu
Friuli-Venezia Giulia Region
June 2-3
* Menus subject to change
Menu
-
Pappardelle ai Semi di Papavero con Frutti di Mare
poppyseed pappardelle, baby zucchini, scallops, squid, shrimp, lightly spicy garlic oil
$25
-
Candereli
bread dumplings, spinach, sage & butter sauce
$7
-
Anatra con Risotto ai Funghi
half duck breast, mixed mushroom risotto
$32
-
Semifreddo al Mirtillo
semifreddo- meringue, whipped cream, blueberry compote, topped with blueberries
$7
Sunday Sagre Tasting
A celebration of seasonal harvest.
May 28 - Pistachio
* Menus subject to change
$45
Menu
-
Insalata Di Rucola con Parmigiano e Pistacchio
arugula Salad, lemon vinaigrette, parmesan, pistachio crumbs
-
Tagliolini al Nero di Seppia con Vongole e Pistacchio
black squid ink tagliolini, clams, garlic oil, pistachio crumbs
-
Capesante e Gamberi con Fagioli, Funghi Porcini e Purea di Pistacchi
scallops, shrimp, beans, porcini mushrooms, pistachio puree
-
Torta Soufflé al Pistacchio
pistachio souffle cake
Dessert Specials
June 2-3
*Menus subject to change
Menu
-
Torta di Nonna
apple cake, honey gelato
$7
-
Mousse al Cioccolato
chocolate mousse, pear poached in red wine
$7
-
Tortino al Cioccolato
flourless chocolate cake with molten center, honey gelato
$9
-
Tiramisu
lady fingers, mascarpone cream, espresso, imported cocoa powder (served tableside)
$9
-
Semifreddo al Mirtillo
semifreddo- meringue, whipped cream, blueberry compote, topped with blueberries
$7
-
Torta di Albicocche
apricot pie, pastry cream, pistachio crust
$5
Takeout Pasta, Sauces & Lasagna
**Please order 12-24 hours in advance for pastas & sauces
Please email orders to ita101medfordnj@gmail.com (preferred) or call 609-654-0101. (Please do not leave a voicemail with your order)
*If there is an item you would like and is not offered on this list please inquire and we can make it for you.
Fresh Pasta
-
Egg Pasta
1/2 lb $4
1 lb $8
-
Gluten Free Pasta
1/2 lb $6
1 lb $12
-
Squid Ink Pasta
1/2 lb $8
1 lb $15
Sauces
-
Tomato
Pint $6
Quart $12
-
Spicy Tomato
(Made from Chef Kevin’s 6 month fermentation process-if you like it spicy it is HOT)
Pint $8
Quart $16
-
Basil Pesto
Pint $15
Quart $30
-
Boar
Pint $20
Quart $40
-
Bolognese
Pint $15
Quart $30
Lasagna
(Half-pan) -must be ordered 24 hrs in advance (Can be made gluten free - $5 extra)-
Cheese
$25
-
Vegetable
$30
-
Meat
$30