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 [13]

Shrimp - pickled shrimp, marinated tomatoes, cucumbers, baba ganouj [13]

Bruschetta - omelet, aioli, tomato aspic, bacon, scallions [12]

Vegetable Board - nine curated vegetables from the Earth [22]


Black Spaghetti, clams, chopped shrimp, red pepper pesto, cucumber [29]

Canestri, corn milk, butterbeans, smoked mushrooms, arugula, sungolds [27]

Goat Cheese Tortelloni, garlic butter, sunny egg, mushrooms, pepper jelly [27]

Garganelli, pork sausage, marinated peppers, sherry cream, goat cheese [28]


Grilled Pork Shoulder, onion glaze, succotash, crispy okra, sungolds [32]

24 oz. Bone in Ribeye, polenta fries, aioli, pea shoots, goat cheese [44]


Chocolate Chess Pie, cardamom whipped cream, orange syrup [8]

Paw Paw Rum “Shake,” whipped cream, sprinkles [11]

Lavender Mascarpone Ice Cream, crushed spiced biscotti [6]

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.