Cherry tomatoes, stracciatella, garlic, extra virgin olive oil

Crispy calamari and shrimp, lemon, capers, tartar sauce

Rice arancine, fried seasonal vegetables, tomato sauce

Veal and pork, parmesan, San Marzano tomato

Sardinian fregula with calamari, shrimp and mussels, Sardinian herbs and hot pepper, topped with bottarga

Bucatini with prosciutto crudo, onion, pecorino, egg, mozzarella and San Marzano tomatoes — our Neapolitan take on Carbonara

San Marzano tomato, fresh basil, olive oil

Tubetti, beans, stewed mussels

Zucchini cream, basil, sautéed shrimp

Tubetti, slow-cooked onions, pork ragù

Fried eggplant, San Marzano tomato and basil, finished with Sardinian ricotta salata

Cherry tomatoes, olives, sun-dried tomatoes, walnuts, artichokes, balsamic

Parmesan, garlic croutons, anchovies, caesar or balsamic

Oven-roasted eggplant, house tomato sauce, basil, melted parmesan

Chicken breast, white wine and salsa verde — mint, parsley, lemon, capers and garlic

Rolled pork belly roasted with Sardinian herbs, served on a bed of mashed potatoes, topped with salsa verde — mint, parsley, lemon, caper, garlic — and stracciatella cheese

Silky baked milk custard with a soft caramel — light and just sweet enough to finish the meal

Pastry filled with sweet ricotta and pistachio

Made in house, ladyfingers soaked in espresso with marscarpone and cocoa powder

Our tiramisù alongside a pour of Rubi, a silky Red Mountain dessert wine — candied red fruit and white pepper that finish a meal at Casa Gabriele the way it deserves to end

One of Sardinia's most prestigious whites from the storied Capichera estate in Gallura — a wine rarely offered by the glass. This is a serious expression: layered minerality, white peach, citrus blossom, and a salinity that speaks to the island's granite-laced terroir. Crisp acidity and remarkable complexity. Perfect with the Cuoppo di Mare, the Fregula ai Frutti di Mare, the Pasta Fagioli e Cozze, or the Scallopine. 1 glass $50 | 2 glasses $80 — buy 2 and save $20 to fully appreciate its depth

A serious Nebbiolo from one of Piedmont's most respected producers — aged as a Riserva (minimum 4+ years in wood) and representing nearly a decade of complexity. This is a wine that demands respect: elegant tannins, notes of cherry, licorice, rose petal, and earth with a long, refined finish. A singular expression of what great Barbaresco can be. Experience it by the glass here — a rare opportunity. Pair with the Pasta alla Genovese, the Bucatini al Salumiere, the Meatballs, or the Porchetta. 1 glass $50 | 2 glasses $80 — buy 2 and save $20 to let it open and reveal its character

Sparkling red, gently sweet — violet froth and dark berries; serve cool with salumi, cuoppo di terra, or in place of dessert

Brut and bone-bright — crisp pear, white flowers, fine bubbles; the way to start, or alongside the cuoppo di mare

Crisp and clean — green apple, pear and citrus with a bright, easy finish; the cuoppo di mare, gamberi alla nerano, or the arugula salad

Dry and breezy, green apple with a hint of almond — Gabriele’s island in a glass; a Sardinian white made for tonight’s Fregula ai Frutti di Mare, the cuoppo di mare, or gamberi alla nerano

Sardinia's only DOCG — more structured and select than our Nordest, with citrus, sea-breeze minerality, and a touch more complexity and persistence on the finish; the cuoppo di mare, gamberi alla nerano, or the arugula salad

Piedmont's elegant white grape from one of the Langhe's great houses — white peach, pear and chamomile over crushed-limestone minerality, with a soft almond finish; crisp, aromatic and lightly frizzante; the cuoppo di mare, gamberi alla nerano, or the arugula salad

A small family estate in Lapio, the heartland of Fiano, farming ancient hillside vines above 500 meters — white peach, lemon, and crushed stone, with notes of white flowers and aromatic herbs; pure, fresh, and long on the finish; the cuoppo di mare, gamberi alla nerano, or the scaloppine di pollo

One of Sardinia's greatest whites — Gallura's most celebrated Vermentino, from late-harvested grapes and aged in oak: powerful yet dry, with candied stone fruit, dried herbs, honey and a deep, saline minerality that lingers. A collector's bottle for a special occasion — beautiful with the Fregula ai Frutti di Mare, or savored on its own

Pale salmon, bright and refreshing with notes of wild strawberry and citrus, crisp finish with a touch of minerality; perfect with the cuoppo di mare, gamberi alla nerano, the arugula salad, or on its own at the bar

Ruby and easygoing, ripe dark cherry, soft round finish — along with the Biferno, this is our absolute best quality-price wine on the menu; the Spaghetti al Pomodoro, the meatballs, or the Melanzane alla Parmigiana

For lovers of young, blackberry, dark fruity wines — easy and smooth, yet big enough to stand up to our heartier dishes too; the pasta fagioli e cozze or the meatballs

From the estate Dante’s family has farmed for seven centuries — corvina’s bright sour-cherry lift, light and supple; the meatballs, the scaloppine di pollo, or the Spaghetti al Pomodoro

Our hometown guest — nebbiolo done carbonic-style, bright cranberry and black tea, between a red and a dark rosé; pour it cool with the cuoppo di mare or on its own at the bar

80% Montepulciano, 20% Aglianico — an earthy, fruity riserva and one of our best value-for-quality reds on the list, built for anyone who loves big, fruity, earthy red wines. Surprisingly smooth thanks to the varietal mix; the Porchetta or the Genovese di Napoli

The step up from our Possessioni, from the same historic Serego Alighieri estate — a Classico Superiore with deeper cherry and red plum, dried herbs and a smooth, savory finish; the meatballs, the Genovese di Napoli, or the Porchetta

A local labor of love from our friend and vintner Randy Brooks — Red Mountain Sangiovese in an old-world style, cold-soaked and aged nearly two years in French oak; savory red cherry, dried herb and Red Mountain's signature mineral grip. Its bright acidity is made for the Bucatini del Salumiere, Spaghetti al Pomodoro, or the Meatballs

One of Washington's rare Nebbiolos, from our friend and vintner Randy Brooks on Red Mountain — a wonderful nose of cherry, rose petal, tea leaf, orange zest, tobacco and chocolate, and far more delicate than Nebbiolo can often be. An elegant, fun wine that's perfect for so many of our dishes — the Porchetta, the Meatballs, or the Genovese di Napoli

Mostly Monica with a touch of Carignano and Bovale — Sardinia's most gentle grape: elegant, smooth and floral, soft juicy cherry and plum, light enough to chill; pairs beautifully with both meat and fish — tonight's Fregula ai Frutti di Mare, the pasta fagioli e cozze, or the scaloppine di pollo

Argiolas's expression of Carignano, Sardinia's southwest — a more gentle, smoother grape than the island's better-known Cannonau, without being any less interesting: wild macchia herbs, red and black fruit, fine-grained tannin; the Porchetta, the meatballs, or the scaloppine di pollo

Classic Chianti Classico — 100% Sangiovese, bright red cherry and savory herbs over a firm, food-loving acidity; the Bucatini del Salumiere, Spaghetti al Pomodoro, or the Meatballs

From Jerzu, one of Sardinia's most prestigious Cannonau zones and the heart of the island's Blue Zone — longevity experts credit wines like this with 2-3 times the polyphenols of most reds. Gabriele's island in red — sun-baked grenache, wild macchia herbs and bramble fruit, warm and open; the Genovese di Napoli, the Porchetta, or the Meatballs

Barolo's grape in a brighter, earlier-drinking style — red cherry, rose and a gentle, savory grip; beautiful with tonight's Risotto al Parmigiano, the Genovese di Napoli, the Meatballs, or the Scaloppine di pollo

Grown on the slopes of an extinct volcano — a gentler, more approachable Aglianico than most, more balanced and less aggressive than a Taurasi: dark fruit, smoke, refined structure; the Porchetta or the Genovese di Napoli

Our choice for a special Super Tuscan — Sangiovese with cabernet and merlot, a Carmignano tradition born five centuries ago, when Catherine de' Medici had French vine cuttings sent from home and planted around the family's hunting lodges in these hills west of Florence; deep ruby, cherry and Marasca laced with balsamic spice, thyme and cocoa, full and enveloping. Lovely with the Porchetta, the Scaloppine di pollo, or the Genovese di Napoli

One of Chianti's finest — 100% Sangiovese from Felsina's estate in the heart of Classico country. Elegant and structured with dark cherry, plum, and dried herbs; supple tannins and a long, savory finish. Built to age, but drinking beautifully now; perfect with the Porchetta, the Meatballs, or aged cheese

Nebbiolo in full Barolo dress — rose, tar and dark cherry over a firm, elegant frame built to age; the Porchetta, the Meatballs, or the Genovese di Napoli

Campari, prosecco, soda, and orange — bittersweet and bracing; the classic aperitivo

Aperol, prosecco, and soda — light and orange-bitter; the easy aperitivo

The sophisticated NA spritz — Crodino's signature bittersweet blend with prosecco and soda, bright and refreshing

Sardinians call it their little elixir of long life — mirto grows wild across the island's macchia, its dark berries hand-picked from ancient shrubs and steeped for months into a deep purple, berry-sweet liqueur that's graced Blue Zone tables for centuries. Genuinely rich in polyphenols and antioxidants, and undeniably delicious. Our own spin on the spritz, no Aperol here: mirto built with prosecco and soda, finished with a leaf of fresh mint

Sunny and citrus-forward, no Aperol here either — Sardinian limoncello lifted with prosecco and soda and a sprig of fresh basil; sweet lemon up front, crisp and refreshing all the way through

Artisan Italian americano — gentian and wormwood, softly bitter; neat over ice, or as a spritz with prosecco and soda

Italy’s most-loved amaro — orange peel, vanilla, and a wealth of botanicals; gentle and rounded, neat

Sicilian classic — caramel, dried fig, and bitter herbs; rich and smooth, neat or over ice

Artichoke amaro, the original recipe — herbal and lightly bitter; neat, on ice, or with soda

A Sardinian digestivo steeped in wild myrtle berries — deep purple, sweet and herbal with a dark-berry bite; served chilled, neat, at the close of the meal

Bright, root-driven gentian amaro — clean and lightly bitter; over ice with an orange twist

Smoky alpine rhubarb, dark and bittersweet — after dinner, neat or over ice

Bright, sweet lemon, ice cold — the only proper way to end

Explosive Sardinian amaro — wild mountain herbs and rare strawberry-tree honey, bittersweet and balsamic; a perfect after-dinner pour

A gently sweet, lightly frizzante dessert wine, low in alcohol — peach, apricot and orange blossom with a honeyed lift; lovely with the Tiramisù

A Washington twist on a traditional Portuguese-style dessert wine — silky red fruit, balanced sweetness and white pepper, with a lengthy candied finish; the perfect partner for the tiramisù

From Italy's oldest house of traditional-method sparkling wine, founded 1867 — 80% Pinot Nero, 20% Chardonnay, hand-picked from high-altitude vineyards and aged over three years on the lees. Fine, persistent bubbles; white flowers, citrus, and brioche, dry and vinous with real depth; the celebration bottle

100% Sangiovese Grosso from the Pianrosso vineyard, ~3 years in Slavonian oak — intensely perfumed: dried flowers, red berry, spice and fresh mushroom; full-bodied yet warm and soft, with fine tannins and incredible length. Beautiful with the Meatballs, the Porchetta, or the Genovese di Napoli

A wine born of friendship — Ezio Cocito's tiny Baluchin vineyard, farmed with guidance from Giorgio Rivetti of La Spinetta, produced only in the best vintages and only as a Riserva. 100% Nebbiolo from a single high-altitude cru; dark cassis and plum, crushed rose, resin and tea leaf, built for the cellar; our top bottle, for the Porchetta or aged cheese

100% Nebbiolo from Grinzane Cavour, 20 months in French oak — sweet and savory herbs, tobacco, mint, liquorice, roses and spice; full-bodied, dense and silky, built for the cellar. Pour it with the Porchetta, the Genovese di Napoli, or the Meatballs

One of Sardinia's greatest whites — Gallura's most celebrated Vermentino, from late-harvested grapes and aged in oak: powerful yet dry, with candied stone fruit, dried herbs, honey and a deep, saline minerality that lingers. A collector's bottle for a special occasion — beautiful with the Fregula ai Frutti di Mare, or savored on its own

The crown jewel of our list — 100% Nebbiolo from Monvigliero, the most storied grand cru of Verduno, farmed by Fratelli Alessandria since the 19th century. Traditional, large-cask aging gives a wine of extraordinary perfume and finesse: rose petal, wild cherry, blood orange, white pepper and crushed stone, with silken tannins and a finish that seems to never end. A singular, ageworthy bottle for the most special occasion — the Porchetta, aged cheese, or simply a night to remember

Japan's benchmark single malt, aged 12 years — honeyed stone fruit, candied orange and a whisper of Mizunara-oak incense; silky and long. $30 single pour / $58 double