Thanks everybody for the suggestions. You talked me out of cannoli and into the polenta budino, which I am quite happy about. I took your advise and went with the pizza, antipasti and pastas, and skipped entrees.
What we had:
Drinks: I had a couple of Eagle Rare Old Fashioneds and a Knob Creek Mahattan. She had a Ferentano (white), a Ciro (rosato), a Barbera (red). And we each had a Proseco (sparkling) for dessert.
Le Pizze: We split the Lombarda
Antipasti: We split the smoked sturgeon crudo, I had the sweetbread saltimbocca and she opted for the antipasti special, tuna tar tar.
Primi: We split the robiola francobolli, the chicken liver rigatoni, the wild hare ragu with pappardelle, the candele with wild boar bolognese and the pig's foot cannenoli.
Dolci: I ordered the polenta budino with gianduia mousse and candied hazelnuts (best dessert I've had), and she had the chocolate espresso cake with cappuccino gelato.
Everything was amazing. there was a tie for my favorite pasta dish between the wild hare ragu and the wild boar bolognese. But candele is my new favorite noodle.
But the winner of the night and possibly in the top 5 of my all time favorite dishes was the sweetbread saltimbocca. I just started drooling while typing that.
Everything was amazing. I can't wait to go back.
Pictures attached. Not pictured are the sturgeon crudo, drinks or desserts.
The vegetable antipasto is always amazing. It changes, and the call it a special, but they always seem to have some version of it. It's a great light starter. For pasta, even though it's been on the menu for a long time, I'm a sucker for the candele w/wild boar bolognese. Also, if you like liver, the rigatoni is amazing.
re: Hungryin theBurbs
Yes, I love liver. The chicken liver rigatoni is where I was leaning for my pasta.
Has anyone had the sweetbread saltimbocca? I am a sucker for sweetbreads and my girlfriend works at Amis (so she got to try everything there before they opened) and said their saltimbocca is amazing.
Although their pizzas look great, I think I'm leaning more toward the rabbit casalinga or the braised pork ribs, but we'll see.
If you get to dessert, I was blown back by the Budino di Polenta (and I'm not usually a dessert person). I don't think you can go wrong with any of the pastas. I was there at lunch and saw a whole pig roasting, presumably for that evening. Never tried it, but my mouth was watering just looking at it.