SATURDAY, JUNE 22nd, 2019

Our menu changes a little bit every day, noticeably week to week, and completely month to month.

FIRSTS

Crud0 - grouper, melon, prosciutto, sherry-basil vinaigrette, sungolds [12]

Cold Cucumber Soup - lump crab, sungolds, pickled onion, basil, mint [13]

Panzanella Salad - heirloom tomatoes, mozzarella, toasted bread, cucumbers, herbs 12]

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

PASTA

Spaghetti, tomato butter, chopped shrimp, smoked clams, zucchini, basil [29]

Ricotta Gnocchi, heirlooms, squash butter, pickled onions, parmesan [27]

Bucatini, carbonara, duck meatballs, funky turnips, lemon, arugula [29]

Canestri, corn milk, butterbeans, roasted corn, mushrooms, arugula, rosé syrup [28]

MEAT

Grilled Pork Shoulder, onion glaze, ghiaia pasta, squash, cucumber, heirloom tomato, basil aioli, crispy onions [32]

DESSERTS

Poached Peach-Almond Cake, sabayon, Florentine cookie [8]

Lemon Meringue Pie, blueberries, frangipane 9]

Rocky Road Ice Cream, crushed cookies [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.