BI G F O R S H AR I NG PA S TA Y O U R WAY 14 .

5 0 SIG NATURE P I Z Z E
CARLSBAD MUSSELS ZEST Fior di latte / Prosciutto Cotto / Lemon Zest / Arugula / Shaved Pecorino 14
Saffron / Prosecco wine / crispy pancetta 11 choose one pasta type from the list below

BREADED LEMON CAULIFLOWERS & GREEN BEANS TRUFFLE Fior di latte / King Oyster Mushrooms / Arugula / Shaved Parmigiano /
Bagna cauda (warm anchovies and garlic) / bell pepper mustard dip 9 Truffle infused olive oil 16

CRISPY LOTUS CHIPS CARBONARA Caramelized onion / Guanciale / Fior di Latte / Egg / Cracked Pepper 17
Crispy root chips / truffle melted provolone cheese 9.50
SPAGHETTI PENNE GNOCCHI PAPPARDELLE RAVIOLI
FRITTURA MISTA
Calamari / mushroom / shrimp / vegetables 12.50 choose one sauce from the list below
+$1. 50
PIZZE RO SSE
MARGHERITA San Marzano / Fior di latte. 10.50
BRUSCHETTONE RUSTICO PESTO: basil / pecorino / parmesan / pine nuts
Large toasted bread / Pizza Chef’s inspiration of the day 11.50 PROSCIUTTO San Marzano / Fior di Latte / Prosciutto di Parma / Shaved Parmigiano 14
VERDURE: mushrooms / radishes / kale / asparagus / corn / sundried tomatoes
POLENTA AND ITALIAN SAUSAGE SALSICCIA San Marzano / Fior di Latte / Fennel Sausage 13.50
Tomato sugo / wild mushrooms / mascarpone cheese 10 SALSICCIA: Italian sausage / pink sauce / mushrooms
COTTO & FUNGHI San Marzano / Fior di Latte / Prosciutto Cotto / Mushrooms 14
GNOCCO FRITTO & PROSCIUTTO BOLOGNESE: slowly braised beef / pork / tomato / red wine
Lightly fried puffed pizza dough / cantalope melon / Prosciutto di Parma 11 CAPRICCIOSA San Marzano / Fior di latte / Mushrooms / Artichoke / Olives 15
ARRABBIATA: tomato sauce / garlic / chili
DIAVOLA San Marzano / Fior di Latte / Salame Calabrese 14
FORMAGGI: gorgonzola / provolone / parmesan / burrata cheese
SM AL L T H ING S
PANELLE AND SHRIMPS
MASSAIA: cremini / portobello / shitaky / porcini / marsala wine PIZZE BIA NC H E
Chickpea fritters / ’Nduja (chile spiced spreadable pork) 8 AFFUMICATA Fennel Sausage / Crimini Mushrooms / Provola di Agerola / Parmigiano 14

BLADE BISON MEATBALLS CARCIOFI Artichoke / Mushrooms / Provola di Agerola / Shaved Parmigiano 13.50
Crushed tomatoes / bread 9
PROSCIUTTO & ARUGULA Fior di Latte / Cherry Tomatoes / Oregano / Arugula /
PROSCIUTTO AND BURRATA Prosciutto di Parma / Shaved Parmigiano 15
18 months Prosciutto di Parma / burrata cheese 11
SALSICCIA & RAPINI Provola di Agerola / Fennel Sausage / Rapini 15
BLADE DUELING CAPRESE
Smoked mozzarella / heirloom tomatoes & fresh mozzarella / watermelon 9.50 MIMOSA Panna / Prosciutto Cotto / Corn / Fior di Latte / Parmigiano / Cracked Pepper 14.50

R IPI ENI
TUNA TARTARE
Avocado / tomato / fried onions / ginger sesame dressing 9

The consumption of raw meat / seafood increases risk of food born illness. CALZONE FORMAGGI Ricotta / Fior di Latte / Parmigiano / Provola di Agerola. 14
Menu designed by Mario Cassineri CALZONE VERDURE Ricotta / Fior di Latte / Seasonal Roasted Veggies 14

THINGS WITH GREENS CALZONE PICCANTE Ricotta / Fior di Latte / Parmigiano / Mushrooms /

CHICKEN 5 | SALMON 7 | SMOKED SALMON 5.50 | SHRIMP 5.50 L A R G E P L AT E S Salame Calabrese / Olio Calabrese Piccante 15

all pizza are finished with fresh basil and imported extra virgin olive oil
BLADE CHOPPED SALAD QUINOA PAELLA PAPPARDELLE SAUSAGE RAGU
Quinoa / lentils / chopped summer lettuce / olives / tomato / zucchini / Vegetarian or seafood or chicken 14.50 Sausage / leeks / bell pepper pure 17
baked ricotta / almonds / lemon dressing / parmesan 8

VERDURE SALAD
BEEF RIBEYE
steak marinated in mustard /mashed potato /
POTATO GNOCCHI FUNGHI
Wild mushrooms / white wine /
PIZZA AL L A PA L A
Mixed leaves / asparagus / kabocha squash / radishes / cannellini beans / goat cheese /
champagne dressing 9 cipollini onions / porcini / mushrooms / spinach parmesan sauce / truffle 15 SELECT UP TO 3 STYLES FROM THE PIZZA MENU ~ 28
barolo demi glace 26 (GOOD FOR 2-3 PEOPLE TO SHARE)
FARRO SALAD SPAGHETTI AL CARTOCCIO
Lacinato kale / barley / duck prosciutto / cranberry / mango / lemon / PORK CHOP
rice vinegar dressing 10 Mussels / clams / shrimp / calamari /
PAN UOZ Z O 13
Cacio & pepi / grilled romaine /
wild mushrooms 21 arrabiata sauce 18
BARBABIETOLE
Roasted baby beets / whipped ricotta / lentils / cashew / pesto /
SALMON LOBSTER FARROTTO CAPRESE Fior di Latte / Tomato / Basil / EVOO
aged balsamic dressing 9.50
Leeks sauce / lentils / cannellini / lemon kale 17
Burrata cheese / barley / pesto / PARMA Fior di Latte / Cherry Tomatoes / Arugula / Prosciutto di Parma /
tomato lobster sauce 14.50 Shaved Parmigiano / Basil / EVOO
CHICKEN ROULADE
BLADE RAVIOLI NAPOLI Fennel Sausage / Rapini / Provola Di Agerola / EVOO
SIDES 7 Stuffed chicken / ham / provolone /
white wine sauce / fingerling potatoes 18 Filled with onion / prosciutto / mascarpone / RUSTICO Eggplant / Prosciutto Cotto / Parmigiano / Provola Di Agerola / Basil / EVOO
PASTA OF YOUR CHOICE ROASTED POTATO thyme / blue cheese 15
WILD MUSHROOMS MASHED POTATO VEAL SCALOPPINE MILANESE
CAULIFLOWER MIXED VEGETABLES Breaded veal cutlet Milanese style / chopped PENNE CRAB & SMOKED SALMON
tomatoes / arugula 19 Lobster sauce / asparagus / sundried tomatoes 15.50 ANY PIZZA CAN BE GLUTEN FREE UPON REQUEST +$1.50
 SIGNATURE COCK TAILS DR AFT BEERS 7 HOUSE WINE BY CAR AFFE
GLASS 1/2
LITER CARAFFE
M O D E L O E S P E C I A L - MEXICO C H A R D O N N AY O R P I N O T G R I G I O 6 12 19
1936 S T A N D A R D 10 A R T I F E X I C A N - A R T I F E X B R E W I N G - SAN CLEMENTE C A B E R N E T S AU V I G NO N O R C H I A N T I 6. 50 13 20
SABE CUCUMBER BOTANICAL / LIME JUICE / LIQUID ALCHIMIST ORGEAT / FRESH MINT
A Y I N G E R W E I S S E - GERMANY BUBBLES GLASS BOTTLE
G I NG E R M A R GA R I TA 11 T H E D U D E ’ S I PA - CALIFORNIA P R O S E C C O , BORGO MAGREDO, NV 8. 5
34
B R U T R O S E , COL DEI SALICI, NV VENETO 9 34
SABE BLANCO / LIQUID ALCHIMIST GINGER / LIME JUICE
M O S C A T O S PA R L I N G , MIA 187 “SPLIT” 8 8
SUGAR PLUM 11 BO TTLED BEERS 7 BL ANC DE B L A N C , FERRARI BRUT, NV TRENTINO 43
ROCK SAKE CLOUD NIGORI SAKE / LEMON JUICE / LIQUID / ALCHIMIST GRENADINE
D O L O M I T I P I L S N E R - ITALY R OSE & L AMBRUSCO
ITALI AN GOL D 11 D O L O M I T I R E D - ITALY R O S E , TENUTA BELGUARDO, TOSCANA 9 38
POMMEAU DE NORMANDIE / LEMON JUICE / CLOVER HONEY SYRUP L A M B R U S C O , CAVICCHIOLI GRASPAROSSA “ROBANERA”, NV EMILIA ROMAGNA 8 29
C O R O N A - MEXICO
BL ANCO SPRITZ 10 S A M U E L S M I T H N U T B R O W N A L E - UK WHITES
ALESSIO BIANCA VERMOUTH / LIME JUICE / PROSECCO S A M U E L S M I T H P A L E A L E - UK P I N O T G R I G I O , BARONE FINI, VALDADIGE DOC TRENTINO 7 26
F A L A N G H I N A , FEUDI SAN GREGORIO, CAMPANIA 34
COPPER FANGS 11 S A M U E L S M I T H I M P E R I A L S T O U T - UK
C H A R D O N N AY , CALDORA “TERRE DI CHIETI” ABRUZZI 8 29
SABE COPPER / LEMON JUICE / LIQUID ALCHIMIST APPLE SPICE / DRIED APPLE CHIP B U DW E I S E R OR B U D L I G H T - USA C H A R D O N N AY , BLADE 1936, PRIVATE SELECTION 26
PINK DR AGON 12 V E R M E N T I N O , SELLA & MOSCA, SARDEGNA 8. 50 33
TY KU SAKE COCONUT NIGRI / LIME JUICE / FUNKIN STRAWBERRY PUREE / SPARKING ROSE’ G R E C O D I T U F O , VINICOLA DEL SANNIO, CAMPANIA 9 35
G AV I , BENI DI BATASIOLO, PIEMONTE 29
H ARD CI DER 6 4.8% ALCOHOL S A U V I G N O N B L A N C , CEMBRA, TRENTINO ALTO ADIGE 8 34
AS K FO R OU R C OCK TAIL OF TH E MO NT H VIZO ORGANIC APPLE CIDER
REDS
FLAVORS: G R E E N A P P L E , F O R E S T F R U I T , E L D E R F L O W E R
SANGRIA S A N G I O V E S E , FRESCOBALDI “REMOLE”,TOSCANA 6 22
P I N O T N O I R , SARTORI “OLTREPO PAVESE”, LOMBARDIA 7 24
WHITE OR RED GLASS 7 PITCHER 36
S OFT DRI N KS & CO FFEE P I N O T N O I R , ARGYLE, WILLAMETTE VALLEY, OREGON 45
M O N T E P U L C I A N O DOC, CALDORA, ABRUZZI 8 28
P E L L E G R I N O S PA R K L I N G W A T E R 5.50 NITRO N E R O D’A VO L A , CANTINA CELLARO “LUMA” SICILIA 7. 50 27
COLD BREW COFFEE 5
PANNA STILL WATER 5.50 C E R A S U O L O D I V I T T O R I A , PLANETA DOCG, SICILIA 38
THE STEEPING GIANT
A R ANCIATA P ELLEGRINO 3 P R I M I T I V O , CASTELLO MONACI “PILUNA” PUGLIA 9 32
REGULAR COFFEE 2.75
L IMONATA P ELLEGRINO 3 M O N T E P U L C I A N O , DOCG CERULLI SPINOZZI , ABRUZZI 37
ESPRESSO 3
D E S S E RTS F OU NTAI N SODA S 3 CAPPUCCINO 3.75
B A R B E R A D ’A L B A , “S O V R A N A ”BENI DI BATASIOLO, PIEMONTE 36
M E R L O T , S K Y FA L L , WASHINGTON STATE 8 31
PEAR TART WITH CHOCOL ATE ICE CREAM 9 FRESH BREWED ICED TEA 3 MOCHA 3.75 C A B E R N E T S A U V I G N O N , JOSEPH CARR, PASO ROBLES 10 38
TIRAMISU’ 9 HOT TEA 3 LATTE 3.75 C A B E R N E T S A U V I G N O N , HIGHLANDS FORTY ONE, 2013 PASO ROBLES 7. 75 29
TARTUFO CL ASSICO OR LIMONCELLO 7 C A B E R N E T S A U V I G N O N , BLADE 1936, PRIVATE SELECTION 32
S U P E R T U S C A N , MAZZEI BADIOLA, TOSCANA 8 .50 34
SORBETS ICE 6
HAP P Y 2 HOUR
AND CREAM
S U P E R T U S C A N , CAPEZZANA CARMIGNANO DOCG, TOSCANA 59
L EMON B LUEBERRY C RUMB R ICOTTA C HEESECAKE 7 C H I A N T I S U P E R I O R E , CASTELLO DI TREBBIO, TOSCANA 9 33
I T A L I A N S H AV E D ICE 7 MON-FRI 4PM - 6PM M O R E L L I N O D I S C A N S A N O , LE PUPILLE, TOSCANA 38
B R U N E L L O D I M O N T A L C I N O , COL D’ORCIA, TOSCANA 82

$2 OFF
ICE-BASED DESSERT MADE OF FINE SHAVINGS OF ICE WITH SWEET
CONDIMENTS OR SYRUPS. V A L P O L I C E L L A /C O R V I N A , BERTANI ORIGINAL EDITION 1857, VENETO 54
APPLIES TO:
BL ADE SWEET BASKET (GOOD FOR THE TABLE) 13 B A R B A R E S C O , BENI DI BATASIOLO, 2015 PIEMONTE 70
6 PC. OF PASTRY CREAM FILLED BOMBOLONI, GLAZED WITH NUTELLA, SMALL THINGS & PIZZA B A R O L O , MARCHESI DI BAROLO, PIEMONTE 90
SERVED IN A NUTELLA COVERED PIZZA DOUGH NEST
DRAFT BEERS & HOUSE WINES A M A R O N E C L A S S I C O , NICOLIS, VENETO 88
Vegan MENU
BLADE
MODERN ITALIAN FLAIR

1936

BI G FO R S H ARING VEGAN PASTA $15

CHOICE OF:SPAGHETTI / RIGATONI / PAPPARDELLE
BREADED LEMON CAULIFLOWERS & GREEN
BEANS / bell pepper mustard dip 9 VERDURE: mushrooms / radishes / kale / asparagus / corn /
sundried tomatoes
VEGAN FRITTURA ARRABBIATA: tomato sauce / garlic / chili
Mushroom / zucchini / carrots / red onions / fennel 12
FAGIOLI: Shelling beans, tomato, fior d’ zucca, breadcrumb
BRUSCHETTONE VEGANO
Large toasted bread / roasted eggplant spread / arugula / FAZZOLETTI: Vegan Pesto, hazelnuts, black trumpet
cherry tomatoes / EVOO 11.50

SM AL L T H ING S VE GA N P I ZZA ...

MARINARA
PANELLE
Chickpea fritters 8 San Marzano / fresh garlic / oregano 10

ORTOLANA
TOMATO TARTARE San Marzano / seasonal roasted veggies / arugola 15
Tomato confit / avocado / fried onions /
ginger sesame dressing 8 POMODORINA
Oven roasted cherry tomatoes and garlic 12

FOCACCINA
THINGS WITH GREENS Rosemary / olive oil and garlic 9

BLADE CHOPPED SALAD

Quinoa / lentils / chopped summer lettuce / olives /
tomato / zucchini / almonds / lemon dressing. 8
L A RGE P L AT E S $ 15
VERDURE SALAD
VERDURE AL FORNO
Mixed leaves / asparagus / kabocha squash / radishes /
Wood fired seasonal vegetable, served
cannellini beans / lemon dressing. 9
with focaccina and cannellini bean puree.
FARRO SALAD
Lacinato kale / barley / cranberry / mango / lemon / QUINOA PAELLA
rice vinegar dressing. 10 Mixed vegetables
BARBABIETOLE CAULIFLOWER STEAK
Roasted baby beets / lentils / cashew /
aged balsamic dressing 9.50 Preserve lemon / capers / golden raisin salsa

SIDES $7 DESSERTS
WILD MUSHROOMS BOMBOLONI 13
CAULIFLOWER 6 pc. sweet bomboloni served with side of fruit preserves
MIXED VEGETABLES and vegan chocolate sauce.

*For party of 6 or more, a 18% gratuity will be added to the final bill.