Dinner

Sun through Thurs, 5pm to 10pm
Fri and Sat, 5pm to 11pm

Antipasti

Olive Siciliane

Castelvetrano olives warmed with sliced garlic, citrus zest, basil and mint

6.50

Zuppa del Giorno

Our daily offering

4.50 / 5.50

Cozze Affumicate

A Serafina classic: Taylor Shellfish mussels simmered with smoked tomato, harissa, sweet vermouth, leeks, fresh herbs, and garlic

12.95

Pancia di Maiale

Slow roasted organic pork belly served with Seckel pear, red onion, nutmeg and rosemary

11.95

Calamari Saltati

Squid flashed in the pan with garlic, lemon, Italian parsley, and chili flakes; sprinkled with bread crumbs

11.95

Crostoni con Olive

Fresh mozzarella baked on rustic bread with salsa verde, taggiasca olives and baby arugula

10.95

Bruschetta

Grilled Columbia City bread rubbed with garlic and our favorite Tuscan extra virgin olive oil; served with:

Extra virgin olive oil poached Albacore tuna with capers and lemon;

Green olive tapenade;

Fresh Laura Chenel goat cheese with Mama Lil’s pickled peppers

11.95

Affetato Misto

Artisanal salumi served with fresh pecorino and roasted peppers marinated with herbs, capers and extra virgin olive oil

12.95

Piatto Misto di Formaggio

A selection of artisanally made cheeses served with house made wine jelly

1 for 5.00 | 3 for 13.00 | 5 for 20.00

Insalate

Insalata della Casa

Delicate butter lettuce dressed with a champagne vinaigrette; topped with pickled red onion

6.95

Insalata con Limone ed Acciughe

Serafina’s own special mix of organic seasonal lettuces with a lemon-anchovy vinaigrette; garnished with Reggiano

8.50

Insalata di Barbabietole

Roasted Chioggia beet and mâche salad with goat cheese, shaved fennel, julienned apple and mosto cotto

10.50

Insalata di Lattughe Speziato

Bitter greens salad with candied walnuts, house cured pancetta and a honey-red wine vinaigrette

9.95

Pasta Rustica

We are pleased to offer you all of our pastas as a first course (“primi”) or as an entrée (“secondi”).

Mezzaluna di Zucca

Hand formed half moon ravioli filled with roasted butternut squash and leeks; served in a sage-brown butter sauce with crushed hazelnuts

12 / 18.50

Gnocchi con Coniglio

Porcini-braised rabbit served with thyme infused potato gnocchi and diced root vegetables;finished with parmesan

13 / 19.50

Polpettine di Vitello

Our famous veal meatballs simmered in green olive-tomato sauce; tossed with penne rigate and finished with ricotta salata

12 / 18.50

Tagliarini con Gamberetti

Sautéed prawns, celery and chili tossed with house made basil tagliarini and a fennel-tomato broth

12.50 / 19

Plin

House made agnolotti filled with braised pork, savoy cabbage and Parmigiano Reggiano; finished with chive butter

12 / 18.50

Specialita della Casa

Pesce Spada alla Griglia

Grilled Hawaiian swordfish served with a ragout of butternut squash, leeks, Brussels sprout leaves, walnuts and citrus;
finished with baby greens

25.95

Melanzane alla Serafina

Our signature dish; thinly sliced eggplant rolled with ricotta cheese, fresh basil, and parmesan; baked in a tomato sauce,
served over cappellini aglio e olio

18.95

Puntine di Bue

Balsamic-braised short ribs served with brown butter polenta and sautéed Lacinato kale; finished with a fried sage and horseradish gremolata

25.95

Salsiccie d’Agnello

House made lamb sausages served with parsnip purée, salt roasted fingerling potatoes, pancetta, escarole and dried figs

21.95

Lasagna al Ragú

A classic ragout of pork, beef and veal layered with hand made egg pasta, ricotta and béchamel

18.95

Pollo Arrosto

Fennel crusted half-roasted chicken served with Jerusalem artichokes, baby carrots, turnips and a white wine reduction

23.95

CONTORNI