Up to date Aggio prices and menu, including breakfast, dinner, kid’s meal and more. Find your favorite food and enjoy your meal.
Cuisine: Italian.
| Scallop |
$18.00 |
charred lime mascarpone, jalapeno relish, breakfast radish, pistachio |
| Burrata |
$16.00 |
quince, marcona almond, porto, surry ham |
| Chioggia Beets |
$14.00 |
tonnato sauce, charred rosemary, pinenuts, bottarga, arugula |
| Broccolini Soup |
$12.00 |
parmesan, toasted sourdough, calabrian chili |
| Flounder Tartare |
$15.00 |
orange pith, pinenuts, blood orange, watercress |
| Octopus |
$16.00 |
fregola, onion agrodolce, apple |
| Caesar Salad |
$15.00 |
hearts of romaine, kale, oyster croutons |
| Salt Roasted Root Vegetables |
$14.00 |
bottarga, petite lettuces, herb butter |
| Tortelleti |
$16.00 |
parsnip, roasted pear, smoked walnut, gorgonzola dolce |
| Cuttlefish Bolognese |
$15.00 |
squid ink spaghetti, pepperone, parmesan |
| Lasagna |
$15.00 |
lamb ragu, ricotta cheese, pomodoro |
| Meatballs |
$18.00 |
braised in ragu pomodoro, spaghetti, basil, parmesan |
| Blue Crab |
$18.00 |
spinach tagliatelle, buttered popcorn, our bay |
| Fusilli |
$16.00 |
pork fennel sausage, pepper agrodolce, caramelized onion |
| Chioggia Beets |
tonnato sauce, charred rosemary, pine nuts, bottarga, arugula |
| Octopus |
fregola, onion agrodolce, apple |
| Crab Minestrone |
roasted shellfish brodo, blue crab, our bay pasta, crisp socca |
| Salt Roasted Root Vegetables |
bottarga, petite lettuces, herb butter |
| Cuttlefish Bolognese |
squid ink spaghetti, pepperone, parmesan |
| Burrata |
quince, marcona almond, porto, surry ham |
| Scallop |
charred lime mascarpone, jalapeno relish, breakfast radish, pistachio |
| Prawns |
$26.00 |
buckwheat polenta, mascarpone, sauce fra diavolo |
| Flounder |
$28.00 |
castelvetrano olive, parsnip, parsley pesto, lemon |
| Pork Tenderloin |
$27.00 |
saltimbocca, taggiasca olive, lacinato kale |
| Cod |
$26.00 |
grilled green onions, pickled peppers, smoked almond, romesco |
| Chicken |
$27.00 |
roasted sweet potato, pickled mushroom, spinach |
| Lamb Loin |
$34.00 |
charred eggplant, grape relish, cous cous, yogurt |
| Steak Florentine |
$39.00 |
new york strip, butter beans, rapini, anchovy |
| Veal Osso Buco |
$32.00 |
pecorino romano, anson mills grits, roasted baby carrot gremolata |
| Prawns |
buckwheat polenta, mascarpone, sauce fra diavolo |
| Cod |
grilled green onions, pickled peppers, smoked almond, romesco |
| Meatballs |
braised in ragu pomodoro, spaghetti, basil, parmesan |
| Pork Tenderloin |
saltimbocca, taggiasca olive, lacinato kale |
| Chicken |
roasted sweet potato, pickled mushroom, spinach |
| Lasagna |
lamb ragu, ricotta cheese, pomodoro |
| Charred Broccoli Rabe |
$7.00 |
anchovy and red chili flakes |
| White Corn Polenta |
$6.00 |
pecorino romano |
| Brussels Arrabiata |
$6.00 |
toasted pine nuts, pickled raisins |
Tasting Of Northern Italy
| Carne Cruda |
thinly sliced striploin is served raw and lightly seasoned with sea salt. a dressing of sherry vinegar and black truffles is drizzled overtop with fresh arugula and peelings of parmigiano reggiano. s |
| Carne Cruda |
bisol, desiderio jeio, cuvee rose, veneto, nv |
| Bagna Cauda |
heirloom carrots are roasted and served with root vegetables that are baked in a dough made from salt. a warm broth of anchovy and garlic is used to dress the vegetables together. oxtail is slowly br |
| Bagna Cauda |
abbazia di novacella, sylvaner, valle isarco, alto adige, 2011 |
| Risotto Di Funghi |
vialone nano rice is cooked slowly in stock of vegetables until soft to the tooth then finished with grated grana padano and creme fraiche. chanterelle and hen of the woods mushrooms are roasted well |
| Risotto Di Funghi |
sandrone, barbera d?alba, piedmont, 2012 |
| Gorgonzola Dolce Tortelleti |
pouches of pasta are filled with the cheese and lightly coated in cooking liquid with butter to glaze. bosc pears are cooked down slowly then pureed smooth. parsnips are obliqued and blistered in the |
| Gorgonzola Dolce Tortelleti |
tomasso bussola, ca? del laito, valpolicella ripasso superiore, veneto, 2010 |
| Roasted Local Duck |
the breast is slowly rendered of its fat to become crispy. the leg is cured lightly then cooked in duck fat until tender and pulled off the bone, which is then used in a ragu of black truffles and fi |
| Roasted Local Duck |
barolo, reverdito, piedmont 2009 |
| Milk Chocolate Praline |
a smooth cremeux of valrhona chocolate is lightly touched with pods of tahitian vanilla beans and candied hazelnuts. the praline is then also incorporated into a sorbet. a syrup is made from sweetene |
| Milk Chocolate Praline |
rinaldi, brachetto d?acqui, bricco rioglio, piedmont, 2012 |
| Milk Chocolate Crema |
$9.00 |
candied orange, violet, praline sorbetti |
| Ricotta Cheesecake |
$9.00 |
white chocolate semifreddo, graham cracker, honey crisp apple |
| Cookie Plate |
$17.00 |
lemon taralli, chocolate almond pistachio biscotti |
| Affogato |
$8.00 |
double espresso, malted chocolate, toasted hazelnut, cocoa tuile |
| Gelati |
$3.00 |
vanilla bean chocolate |
| Sorbetti |
$3.00 |
praline honey crisp apple |
| Milk Chocolate Crema |
candied orange, sicilian pistachio sorbetti, violet |
| Ricotta Cheesecake |
white chocolate semifreddo, graham cracker, honey crisp apple sorbetti |
| Double Espresso Affogato |
malted chocolate, toasted hazelnut, cocoa tuile |
| Beet Sambuca |
$15.00 |
| Artichoke Amaro |
$14.00 |
| Cellos |
$14.00 |
lemon, lime, orange, blood orange, grapefruit |
| Flight Of Three Cellos |
$20.00 |
| Coffee |
$3.00 |
| Cappuccino |
$4.00 |
| Espresso |
$6.00 – $4.00 |
| Hot Tea |
$4.00 |
darjeeling, quiet evening, dragonwell, lavender lemon mint |
| The Chairman |
bols genever, kina l?avion d?or, gran classico, chablis, oak |
| The King Of Cool |
rittenhouse rye, peychaud?s, aperol, ridge absinthe, angostura |
| Fig & Maple |
rye whiskey, maple-fig gastrique, sweet vermouth, walnut, rosemary |
| Sammy Davis |
jr. wild turkey 101, ramazzotti, angostura, ginger beer |
| Peter Lawford |
barhill gin, strega, barolo chinato, byrrh, lemon, egg white |
| Joey Bishop |
espolon reposado, campari, cappalletti, uncouth serrano lavender vermouth, fernet angelica |
| Collet |
$15.00 |
brut, champagne, france |
| Conca D?Oro |
$10.00 |
prosecco, extra dry, cuvee oro |
| 3 Stars |
$9.00 |
peppercorn saison |
| 3 Stars |
$9.00 |
southern belle |
| Allagash |
$7.00 |
white |
| Oskar Blues |
$5.00 |
mama?s little yella pils |
| Atlas |
$6.00 |
rowdy rye |
| Dc Brau |
$7.00 |
corruption ipa |
| Bells |
$8.00 |
two hearted ale |
| Duck Rabbit |
$6.00 |
milk stout |
| Cream |
| Grapefruit |
| Mango |
| Gingerbeer |
| Cranberry |
| Grape |
| Pineapple |
| Tonic |
Family Style $40 Per Person
| Chioggia Beets |
tonnato sauce, charred rosemary, pine nuts, bottarga, arugula |
| Octopus |
fregola, onion agrodolce, apple |
| Salt Roasted Root Vegetables |
bottarga, petite lettuces, herb butter |
| Caesar Salad |
hearts of romaine, kale, oyster croutons, smoked scallop |
| Burrata |
quince, marcona almond, porto, surry ham |
| Meatballs |
braised in ragu pomodoro, spaghetti, basil, parmesan |
| Eggplant Parmigiano |
spaghetti, pomodoro, buffalo mozzarella |
| Lasagna |
lamb ragu, ricotta cheese, pomodoro |
| Steak Florentine |
new york strip, butter beans, rapini, anchovy |
| Veal Osso Buco |
pecorino romano, anson mills grits, roasted baby carrot gremolata |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant Aggio directly.
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