SATURDAY, OCTOBER 19th, 2019
Our menu changes a little bit every day, noticeably week to week, and completely month to month.
Carpaccio - beef sirloin, sunny egg, garlic aioli, arugula, parmesan 
Salad - little gem lettuce, cider vinaigrette, goat cheese, radish, apples, fennel 
Steamed Buns - fried bologna, whole grain mustard, b&b pickles 
Vegetable Board - nine curated vegetables from the Earth 
Canestri, garlicky chopped shrimp, clams, saffron brodetto, arugula 
Goat Cheese Tortelloni, garlic butter, sunny egg, mushrooms, pepper jelly 
Butternut Ravioli, brown butter, sage, spiced pepitas, kale, parmesan 
Spaghetti, pork meatballs, carbonara, glazed sweet peppers, arugula, parmesan 
Braised Pork Shank, sorghum glaze, rice grits with scallions, icicle turnips 
Potted Chocolate, cantucci, whipped cream 
Peanut Butter Persimmon Crostata, chai ice cream, honey 
Lemon Verbena Ice Cream with almond cookies 
All of our pasta is housemade, from scratch every day. We source virtually everything from environmentally conscious North Carolina growers because the friendships we've developed make our work meaningful. The word local means more at Panciuto, recognized time and again as one of the best restaurants in the Triangle.