Trabocco Kitchen and Cocktails

The bright, open, and airy 90-seat dining room with a copper clad, table height fireplace features a 35-foot tower crowned by a large skylight and light sculptures inspired by fishing nets. The dining room offers intimate booths, tables, banquet seating, and a beautiful acacia wood Chef's communal table. The open kitchen, anchored by a black-tiled Stefano-Ferrara pizza oven, lets guests see the excitement of the kitchen in action and offers counter seating for front row views. The 16-seat private wine room is perfect for intimate gatherings, and the bar with communal bar tables pays subtle homage to sleek, sexy Italian sports cars and Vespas. The covered and heated outdoor area provides year-round dining, and the outdoor lounge area is the perfect spot to enjoy a Trabocco signature cocktail and 'stuzzechini' (small plates) .

Flourless chocolate cake, chocolate sauce, creme anglaise

Fresh tomato sauce, pepperoni, fresh mozzarella cheese

Penne Pasta with butter and parmesan cheese

Steamed fresh veggies with olive oil

Di stefano burrata, rosso bruno tomatoes, basil, olive oil, olives

Castelvetrano olives, almonds, ricotta salata cheese

Friseé, radicchio, endive, walnuts, red grapes, grilled pear, prosecco vinaigrette, gorgonzola

Lentils, garbanzos, farro, cannellini beans, quinoa, carrots, cherry tomatoes, lemon anchovy dressing

Caesar salad with romaine, parmesan, egg, croutons, anchovies, lemon anchovy dressing

Half calzone, half pizza with tomato, fior di latte, basil, ricotta, mushroom

Mushrooms, fior di latte, arugula, prosciutto, shaved parmesan, truffle olive oil

Tomato sauce, fior di latte (fresh mozzarella) , assorted italian cured meats

Rigatoni pasta with beef, pork, tomato ragú, parmesan

House-made pasta filled with butternut squash, walnuts, brown butter sage sauce, parmesan, over fresh tomato sauce

House-made potato dumplings with roasted butternut squash, mushrooms, white wine, parmesan

House-made spinach pasta, Bolognese meat sauce (beef, pork, tomato ragu) , bechamel, parmesan and porcini mushrooms

Wood-fire grilled scottish salmon filet, arugula fennel salad, and heirloom tomato salad with grilled polenta

Fresh Scottish salmon filet, in a panko breadcrumb and pecorino crust, baked in the wood-fire oven, over a tomato, basil, olive, and caper sauce. Served with soft polenta and sautéed spinach

Roasted seasonal vegetables

Sautéed with olive oil, garlic

Mixed greens, balsamic vinaigrette

Wood-fire grilled 16 oz. bone-in pork chop, broccolini rabe sautéed with garlic and anchovy, roasted potatoes with almonds

Wood-fire grilled partially de-boned half-chicken, fresh herb and chili flake marinade, abruzzese salt, roasted seasonal vegetables and potatoes with almonds

Hangar 1 Mandarin Blossom, saffron, ginger beer

St. George Raspberry liquor, prosecco

Hangar 1 vodka, lemon, fresh basil

St. George Bontanivore Gin, Limoncello, thyme

Silver rum, mint, lime, soda