A16

Maccaronara with Ragu Napoletana

Thick hand-cut pasta ribbons with slow-cooked Neapolitan meat sauce -- the dish that's been on the menu since day one

Margherita pizza

Tomato, fior di latte, basil, olive oil - VPN-certified Neapolitan

Salsiccia pizza

Wood‑fired pizza topped with fennel sausage, broccoli rabe, cheeses and chili for a savory‑spicy bite

Vesuvio Pizza

Tomato, soppressata, scamorza, caciocavallo, chili - smoky and spicy

Funghi pizza

Smoky wood‑fired pizza with wild mushrooms, garlic and melted cheeses

Burrata

Burrata di Puglia, often as a starter or pizza topping

Braised Meatballs (Polpette)

House meatballs braised in tomato - A16 standby

Artigiana Burrata

Creamy burrata served with crostini, olive oil and sea salt—ideal for sharing

Maccaronara

Thick pasta in ragù Napoletano with ricotta salata—hearty and al dente

Squid Ink Tonnarelli

Squid‑ink pasta with Dungeness crab, white wine, garlic and Calabrian chili—briny and rich

Newman Farm Berkshire Pork Chop

Hearty pork chop with saba, hazelnuts, chicory and apple marmalade

Budino Tart

Dark chocolate olive‑oil tart with sea salt—rich and balanced

Panna Cotta

Silky panna cotta with hazelnut, pear, kumquat and chestnut—light and seasonal

Mixed Olives

Orecchiette With Sausage And Broccoli Rabe

White Beans

Pancetta and Red Onion Pizza

Charcuterie Board