Concept Project — Obsidian Webworks. Sorella is a fictional business created to showcase our work.View case studyObsidian Webworks →

La carta. Written in pencil.

The menu moves with the seasons and with whatever turns up at the back door. Prices in US dollars. Tell us about allergies; Giulia would rather change a dish than guess.

  • V Vegetarian
  • VG Vegan
  • GF Gluten-free
  • N Nuts
  • A little heat
  • di Giulia The chef’s favourite

Stasera

Friday’s specials
  • Tagliolini al tartufo nero34

    Thin egg ribbons, butter, black truffle shaved at the table.

  • Fritto di paranza26

    Whatever small fish came in this morning, fried whole, lemon.

  • Cassata siciliana13

    Ricotta, sponge, candied fruit, a lot of green.

When it’s gone, it’s gone. — G.

Tonight’s board

Giulia writes three specials on the chalkboard by the bar each afternoon, usually with flour on her hands. They change daily, and each one is a small batch.

This board updates by day of the week on the live site.

Antipastito start

Order a few and share them. That’s the rule, not a suggestion.

Small plates of pasta with clams beside an orange spritz and white wine

  • Focaccia della casa

    VG7

    Baked at two, still warm at seven. Rosemary, flaky salt, Sicilian oil for dipping.

  • Burrata e pesche

    VGF18

    Burrata, grilled peaches, torn basil, a few drops of old balsamic.

  • Polpette della nonna

    17

    Veal and pork meatballs braised in Sunday sugo, whipped ricotta, focaccia.

  • Carpaccio di manzo

    GF21

    Raw beef tenderloin sliced thin, rocket, parmigiano, lemon, caper berries.

  • Fritto misto

    22

    Calamari, rock shrimp, lemon slices, fried crisp. Calabrian chili aioli.

  • Carciofi alla giudia

    VGGF16

    Baby artichokes fried twice until they open like flowers. Mint, lemon, salt.

  • Insalata di finocchio

    VGFN15

    Shaved fennel, blood orange, toasted pistachio, pecorino, citrus.

  • Tagliere per due

    28

    Prosciutto, finocchiona, three Italian cheeses, honeycomb, olives, bread.

Primipasta & risotto

Every pasta here was flour and eggs at three o’clock. Any of them comes as a half portion before a secondo.

Spaghetti in tomato sauce with grated cheese in a wide white bowl, low light

  • Tagliatelle al ragù

    24

    Hand-rolled pasta, slow-cooked beef, parmigiano.

  • Cacio e pepe

    V22

    Tonnarelli, pecorino romano, toasted black pepper, nothing else. Nothing.

  • Pappardelle ai funghi

    V26

    Roasted mushrooms, sage brown butter, a snow of pecorino.

  • Tagliatelle alla puttanesca

    23

    Tomato, Gaeta olives, salted capers, anchovy melted in at the start.

  • Linguine alle vongole

    32

    Littleneck clams, garlic, white wine, parsley, a pinch of chili.

  • Penne alla salsiccia

    22

    Fennel sausage, tomato and a splash of cream. Giulia’s one exception.

  • Ravioli di zucca

    VN27

    Roast squash filling, brown butter, crisp sage, crushed amaretti.

  • Risotto al limone

    VGF26

    Carnaroli, Meyer lemon, mascarpone. Twenty minutes; worth every one.

Gluten-free pasta is available for any primo; tell us and we’ll cook it in its own water.

Secondifrom the oak grill

The grill is lit at four and fed oak and orange wood all night.

Sauce spooned over grilled meat on a white plate

  • Tagliata di manzo

    GF46

    14 oz strip off the embers, sliced, rocket, parmigiano, rosemary oil.

  • Branzino alla brace

    GF38

    Whole sea bass, charred lemon, salsa verde. We’ll fillet it at the table.

  • Pollo al mattone

    GF32

    Half a chicken pressed under a brick, lemon, garlic, Calabrian chili.

  • Costoletta alla milanese

    48

    Bone-in veal chop pounded thin, golden crumb, rocket and tomatoes.

  • Gamberoni alla griglia

    GF36

    Head-on prawns, garlic and chili butter, white beans with sage.

  • Melanzane alla parmigiana

    V26

    Layers of fried eggplant, tomato, mozzarella and basil, baked to order.

Ask about the fish of the day. If it’s not on the board, it didn’t come in.

Contornion the side

Built for sharing, and for the people who say they’re “just having a salad”.

  • Patate al rosmarino

    VGGF10

    Crushed and roasted until the edges shatter. Rosemary, garlic.

  • Broccolini

    VGGF11

    Charred on the grill, garlic, chili, lemon.

  • Fagioli all’uccelletto

    VGGF10

    Cannellini braised with sage and tomato.

  • Polenta morbida

    VGF10

    Soft, buttery, more parmigiano than you’d think.

  • Insalata verde

    VGGF9

    Soft lettuces, shallot, red-wine vinaigrette.

Dolcie caffè

Marta will try to talk you into the tiramisù. Let her.

A tray of tiramisu dusted with cocoa being sliced with a spatula

  • Tiramisù

    V12

    Made every morning in a deep tray. Espresso, mascarpone, a lot of cocoa.

  • Panna cotta

    VGF11

    Vanilla bean, macerated citrus, a thread of olive oil.

  • Cannoli

    VN11

    Filled to order: sheep’s-milk ricotta, pistachio, candied orange.

  • Torta caprese

    VGFN12

    Flourless chocolate and almond cake, crème fraîche, sea salt.

  • Affogato

    VGF9

    Fior di latte gelato, drowned at the table in a double espresso.

  • Formaggi

    VGFN16

    Three Italian cheeses, chestnut honey, walnuts.

  • Espresso · Cappuccino

    4 · 5.5

    Cappuccino after dinner? We won’t say anything. Marta might.

  • Limoncello della casa · Amari

    10 · 12–16

    Ours is made from the lemon tree out back. Ask for the amaro list.

A 20% service charge is added for parties of eight or more. Raw or undercooked meat and seafood may increase the risk of foodborne illness. Prices and dishes are sample content for this concept.

Reserve a table