Truno DC - Now Alta Strada Menu

Bar Bites

• Waffle Fries

  10.00
  Malt vinegar powder, tartar sauce
• Korean Fried Chicken Wings

  14.00
  Sambal, local honey, sesame, lime
• Smoked Olives

  7.00
  Fennel, orange, thyme, virginia oak
• Lamb Flat Bread

  18.00
  Spicy lamb sausage, tomato, red onion, nigella seeds, pine nuts, sumac, mint
• Angus Burger

  17.00
  Gruyere, smoked black pepper bacon, sweet onion aioli

Dessert

• Vanilla Kulfi

  10.00
  Strawberries, candied almonds, thai basil syrup
• Budino

  10.00
  Chocolate, hazelnut, sea salt
• Flan

  10.00
  Blood oranges, whipped cream, mezcal caramel
• Bosc Pear Clafoutis

  10.00
  Vanilla, lemon, buttermilk ice cream
• Sticky Toffee Pudding

  10.00
  Medjool dates, whiskey caramel, coffee ice cream

Dinner

• Butternut Squash Soup

  9.00
  Local squash, red curry, lemongrass, coconut milk, cilantro, lime; Inspired by the flavors of Thailand, our Butternut Squash Soup is made with squash from Hess Farms in Waynesboro, PA and layered with our house-made red curry paste to create a depth of flavor uniquely specific to this dish
• Korean Fried Chicken

  14.00
  Sambal, local honey, sesame, lime; Our Korean Fried Chicken Wings are inspired by South Korea….by way of the K-Town neighborhood of New York City where late nights are often accompanied by Korean wings and ramen. Our honey is derived from Bubba's Sweet Nectar Farm in Waynesboro, VA to give this dish a local flare
• Beet Salad

  14.00
  Local arugula, honey crisp apples, candied walnuts, local goat cheese; Locally inspired by DC's very own Dupont Circle Farmers market, this salad is a magic combination of slow-cooked beets paired with local arugula from Lakeville Specialty Farm in Washingtonville, PA and whipped Firefly Farms goat cheese from Accident, MD
• Burrata

  12.00
  Heirloom tomato, local basil, bagna cauda, warm flatbread; Lioni Lattichini in Union, NJ supplies our burrata which sets the tone for this Italian inspired dish. Our sauce, once referred to a "poor man's meal" in Piedmont, Italy, has now become the region's most popular dish and tops our burrata as the perfect finishing touch
• Hamachi Crudo

  18.00
  Jicama, radish, citrus aguachile; This Mexican dish many find similar to ceviche, although the goal of the broth is to enhance the flavor of the fish rather than cook it, setting it apart from other styles. Our freshly squeezed tangerine juice adds additional zest to this already exciting bowl
• Beechwood Orchards Bosc Pear Salad

  14.00
  Caramelized pears, dried cherries, walnuts, bleu cheese, arugula, honey sherry vinaigrette; As the name suggests, our pears are sourced from Beechwood Orchards in Biglerville, PA and are perfectly caramelized to top this sweet salad completely inspired by our Executive Chef's love for these flavor combinations.

• Butternut Squash

  17.00
  Feta, baharat spice, pepitas, fried sage, and wildflower honey; Bringing back the locally sourced honey from Bubba's Sweet Nectar Farm in Waynesboro, VA this flatbread also features feta from Mountain view Farm in Fairfield, VA. These local ingredients help tell a new, fresh story with the flavors of Turkey
• Brussels Sprout

  16.00
  Ricotta, aged cheddar, parmesan, garlic; Dive into a uniquely Brooklyn flavor with this flatbread featuring local brussels sprouts from Livengood Family Farm in Lancaster, PA

• Chesapeake Crab Cake

  30.00
  Suya spiced brussels sprouts, west african peri peri sauce; Our crab cake is where local tradition meets West African flavors – specifically Nigerian. Livengood Family Farm brussels sprouts from Lancaster, PA set the tone for an original take on this famous Maryland dish
• Short Rib

  32.00
  Heirloom grits, glazed carrots, coriander, cabernet; A perfectly seasonal southern US inspired dish, our short rib is braised low and slow for 12 hours and served atop Anson Mills heirloom grits and accompanied by our locally sourced baby carrots from Agora Farms in Washington, DC.
• Chesapeake Rockfish

  27.00
  Greenmarket vegetables, sun dried ginger broth; We prepare this all-local dish with sustainable, wild, line-caught Rockfish, sear it, and lay it on a bed of fresh, seasonal vegetables and ginger infused broth to bring out the coastal flavors of Goa, India
• Lamb Shank

  28.00
  Fire roasted local eggplant, sumac onions, mint; Eggplant from Hess Farms in Waynesboro, PA pairs with a Syrian spiced lamb shank, cooked to tender and finished with sumac onions to create an unlikely marriage between Syria and Turkey
• Roasted Chicken

  27.00
  Masa dumplings, kale, wild mushrooms, sauce pipian; Our pipian sauce is made with pureed pumpkin seeds and paired with masa dumplings to create a fresh and Mexican spin on traditional chicken and dumplings. Our locally sourced mushrooms from Davis Mushroom in Kennett Square, PA are the perfect addition to this Puebla, Mexico inspired meal
• Roasted Baby Carrots

  15.00
  Cashew sesame dukkah, aleppo yogurt, carrot top pesto; Agora Farms' carrots from Washington, DC pair perfectly with dukkah, a nut relish, to create a fragrant combination of Egyptian flavors in this vegetarian dish

Lunch

• Butternut Squash Soup

  9.00
  Local vegetables, chickpea batter, tamarind chut
• Burrata

  12.00
  Heirloom tomato, local basil, bagna cauda, warm flatbread
• Hamachi

  12.00
  Jicama, radish, citrus aguachile

• Beechwood Orchards Bosc Pear Salad

  14.00
  Caramelized pears, dried cherries, walnuts, bleu cheese, arugula, honey sherry vinaigrette
• Shlagel Farms Lacinato Kale Salad

  13.00
  Pecorino, currants, pine nuts, citrus vinaigrette
• Farmer's Greens

  10.00
  Carrots, radish, vine ripened tomato, english cucumber, balsamic
• Beet Salad

  14.00
  Local arugula, honey crisp apples, candied walnuts, whipped firefly farms goat cheese

• Hot Chicken Sandwich

  15.00
  Comeback sauce, pickles, vinegar slaw, potato bun
• Chickpea Burger

  14.00
  Local cabbage, harissa aioli
• Crab Cake Sandwich

  18.00
  Charred jalapeno remoulade, local lettuce, tomato
• Angus Burger

  17.00
  Gruyere, smoked black pepper bacon, sweet onion aioli

• Chochoyotes

  13.00
  Masa corn dumplings, local kale, wild mushrooms, epazote, cotija cheese
• Miso Glazed Salmon

  16.00
  Udon noodles, broccoli, scallion, edamame
• Flat Iron Steak

  22.00
  French fries, local lettuces, natural jus