SATURDAY, AUGUST 24th, 2019
Our menu changes a little bit every day, noticeably week to week, and completely month to month.
Carpaccio - roasted pork, fingerling potatoes, pesto, lemon candy 
Shrimp - pickled shrimp, marinated tomatoes, cucumbers, baba ganouj 
Bruschetta - omelet, aioli, tomato aspic, bacon, scallions 
Vegetable Board - nine curated vegetables from the Earth 
Black Spaghetti, clams, chopped shrimp, red pepper pesto, cucumber 
Canestri, corn milk, butterbeans, smoked mushrooms, arugula, sungolds 
Goat Cheese Tortelloni, garlic butter, sunny egg, mushrooms, pepper jelly 
Garganelli, pork sausage, marinated peppers, sherry cream, goat cheese 
Grilled Pork Shoulder, onion glaze, succotash, crispy okra, sungolds 
24 oz. Bone in Ribeye, polenta fries, aioli, pea shoots, goat cheese 
Chocolate Chess Pie, cardamom whipped cream, orange syrup 
Paw Paw Rum “Shake,” whipped cream, sprinkles 
Lavender Mascarpone Ice Cream, crushed spiced biscotti 
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.