The creative chefs at Santi change the menu often to reflect the availabilty of fresh, local produce and their own inspirations. This on-line menu is updated on a regular basis, but could reflect minor differences from the day's current menu.

Santi is Open 7 Nights A Week!

antipasti

Affettati Nostrali

Dino and Franco's selection of house cured salumi: Selection of three 13.75, selection of five 16.75

Coppa con Melone e Peperoncini 12.75

House cured coppa with pink honeydew melon, Calabrian chili oil and wild arugula

Insalata di Pesche 11.75

Local baby lettuces with Dry Creek peaches, pecorino gran cru, toasted almonds and a roasted fig and balsamic vinaigrette

Insalata di Rucola e Farro 10.75

Bernier Farms arugula salad with farro, English peas, radishes, ricotta salata, and a lemon mint vinaigrette

Crespelle Estive 11.75

Crepes filled with roasted yellow corn, grilled zucchini, thyme and Parmigiano

Gamberi con Cannellini 14.00

Pan roasted whole shrimp with cannellini beans, summer squash crudo, arugula, basil and cherry tomatoes

Trippa con Uovo 12.75

Santi's beef tripe braised with tomato, basil, chili flake, and Pecorino Romano, with a J & O fried egg and a garlic fettunta

Dry Creek Olive Oil "Santi Blend" 3.50
House marinated olives 3.00

OLD ITALIAN PROVERB: "Pe' condi bene l'insalata ce vonno Quattro persone: un sapiente pe' mettece er sale, un avaro l'aceto, uno spregone l'ojo, e un matto che la mischi e che la smucini."
"The Romans say: "It takes four persons to make a salad properly: a wiseman to season it, a miser to put on the vinegar, a spendthrift for the oil, and a madman to mix and toss it."

 

primi

Spaghettini al Sugo Calabrese 20.00

Spaghettini with a rich sauce of beef and pork ribs, tomatoes and herbs topped with pecorino romano

Pappardelle con Ragu di Maiale 20.00

House made pappardelle with a braised pork ragu, pecorino and wild arugula

Linguini con Pesto 19.00

Linguini with a traditional Ligurian basil pesto, pinenuts, garlic, olive oil and Parmigiano
Gnocchi con Verdure Estive 19.00

House made gnocchi with ceci beans, zucchini, cherry tomatoes and corn

secondi

Galletto sotto Mattone 25.75

Boneless half of ayoung chicken cooked under a brick with provolone and grilled zucchini, cannellini beans, cherry tomatoes and green olives

Merluzzo al' Amatriciana 26.75

Pan roasted California white bass with a vegetable ragu of summer squash, oyster mushrooms, yellow corn and black eyed peas, and a salsina al' amatriciana

Bistecca Grigliata con Bietola e Gorgonzola 34.75

Grilled grass fed rib eye steak with roasted potatoes, pickled summer beets, gorgonzola and watercress

 

contorni

Insalata della Casa 8.75

Mixed green salad with balsamic vinaigrette

Escarole con Aglio e Peperoncini 9.75

Braised escarole with red onion, garlic and peperoncini


Corkage is $18.00 per bottle with a maximum of three opened per table

A gratuity of 18% will be added to parties of 8 or more. Checks can be split a maximum of three ways and must be split evenly.