Cinghiale Menu
Cinghiale is a classy Italian wine bar located in Baltimore, MD. With a range of amenities including valet parking, outdoor seating, and free Wi-Fi, this establishment caters to a variety of preferences. The menu features vegan options, limited vegetarian choices, and a full bar with happy hour specials. As a women-owned business, Cinghiale strives to create an inclusive environment for all guests. The restaurant also offers catering services, making it a great option for groups or special events. From the elegant ambiance to the delicious dishes, Cinghiale promises a memorable dining experience. The menu combines traditional Italian flavors with modern twists, showcasing the chef's expertise and creativity. Overall, Cinghiale is a must-visit destination for those seeking a sophisticated dining experience in a vibrant setting.
Salumi Menu
Prosciutto Di Parma
the classic prosciutto from Parma, aged months
Speck
smoked prosciutto from the mountains of Alto Adige
Mortadella
pork sausage from Bologna, myrtle & pistachio
Salame Calabrese
pork salami spiced with Calabrian chili
Norcino
namesake pork salami of the Umbrian town, Norcia
Cinghiale Cacciatorini
full flavored wild boar salami
Finocchiona
pork salami from Tuscany, spiced with fennel seed
Bresaola
air dried wagyu beef loin, black pepper
Culatello
the heart of the ham, aged year in the Po' River Valley
Taleggio (Lombardia)
meaty cow's milk, washed rind
Fontina (Valle D'Aosta)
Semi-firm caw's milk, pungent, mild, nutty flavor
Parmigiano Reggiano (Emilia-Romagna)
aged months, salty, crumbly, cow's milk
Pecorino Toscano (Toscana)
sheep's milk, firm, young, sweet
Roasted Butternut Squash Soup
Spiced Apple Butter, Toasted Walnut Thyme Oil. Wine Pairing: Collio Chardonnay, Gradis'ciutta
Arugula Salad
Preserved Lemon, Shaved Fennel, Parmigiano, Lemon Vinaigrette. Wine Pairing: Soave, Pieropan
Romaine Hearts & Raddichio Salad
Honeycrisp Apples, Pickled Sweet Peppers, Ricotta Salata, Creamy Red Wine Vinaigrette. Wine Pairing: Friuli Pinot Grigio, Colutta
Grilled Rhode Island Calamari
Garlic, Dried Chilies, Crispy Carrots. Wine Pairing: Riviera Ligure Di Ponente Pigato, Durin
Pan Seared Hudson Valley Foie Gras
Peach Butter, Potato Pancake, Crème Fraîche, Toasted Cardamom Reduction. Wine Pairing: Terre Siciliane Passito, Firriato "L'ecrù"
Richfield Farm's Tomatoes & Cucumbers
Housemade Ricotta, Capers, Basil, Olive Vinaigrette. Wine Pairing: Cirò Rosè, Ippolito "Mabilia"
Zucchini Ribbon Salad
Local Cherry Tomatoes, Arugula, Mint, Pine Nuts, Basil Pesto. Wine Pairing: Romagna Albana Secco, Giovanna Madonia "Neblina"
Pickled Local Beets
Frisée, Toasted Pistachios, Goat Cheese, Peaches, Radish, Strawberry Vinaigrette. Wine Pairing: Soave, Pieropan
Bronzino Crudo
Sweet Pepper & Zucchini Relish, Chili Oil, Crispy Parsley. Wine Pairing: Riviera Ligure di Ponente Pigato, Durin
Acquerello Risotto
Cranberry Beans, Local Sweet Peppers, Tomato Sauce. Wine Pairing: Forlì Sangiovese, Giovanna Madonia "Tenentino"
Potato Gnocchi
Forest Mushrooms, Artichokes, Roasted Shallot, Carrot, Pea Cream. Wine Pairing: Collio Chardonnay, Gradis'ciutta
Lasagna Marchigiana
Veal Ragù, Fonduta, Red Wine Reduction. Wine Pairing: Pinot Nero, Colterenzio
Tortellini Di Bologna
Fonduta, Rosemary Sauce, Pistachio. Wine Pairing: Lambrusco di Modena, Cantina Di Sorbara "Il Duomo" NV
Spaghetti Alla Chitarra
Tomato Basil Sauce. Wine Pairing: Cirò Rosé, Ippolito "Mabilia"
Bucatini
Cinghiale Ragú, Crispy Lamb Belly, Tomato Sauce, Garlic Oil. Wine Pairing: Forlì Sangiovese, Giovanna Madonia "Tenentino"
Gulf Shrimp Risotto
Garlic, Capers, White Wine, Parsley Butter. Wine Pairing: Soave, Pieropan
Frutti Di Mare Spaghetti Alla Chitarra
Shrimp, Calamari, Lobster, Spicy Tomato Sauce, Basil, Jalapeño. Wine Pairing: Vermentino Di Sardegna, Pala "I Fiori"
Tagliatelle
Slow Roasted Pork Shoulder in Tomato Sauce, Local Peppers & Onions, Broccoli Rabe, Ricotta Salata. Wine Pairing: Sant'antimo Rosso, Collosorbo "le Due Gemme"
Vongole
Spaghetti alla Chitarra, Virginia Clams Steamed with Jalapeño, Onion, Corn, Prosciutto, Oregano. Wine Pairing: Vermentino di Sardegna, Pala "I Fiori"
Orecchiette
Chicken Fricassea, Roasted Butternut Squash Basil Pesto, Chili Flake. Wine Pairing: Romagna Albana Secco, Giovanna Madonia "Neblina"
Grilled Swordfish
Charred Eggplant Purée, Tomato & Castelvetrano Olive Caponata, Broccoli Rabe, Roasted Tomato Reduction. Wine Pairing: Cannonau di Sardegna, Surrau
Grilled Mediterranean Bronzin
Slow Cooked Local Peppers with Oregano, Butternut Squash Purée, Lemon Butter Sauce. Wine Pairing: Collio Chardonnay, Gradis'ciutta
Pan Seared Scallops
Heirloom Tomatoes, Forest Mushroom Vinaigrette, Arugula Pesto. Wine Pairing: Vermentino Di Sardegna, Pala "I Fiori"
Saltimbocca
Prosciutto-Wrapped Chicken, Creamy Polenta, Swiss Chard, Jalapeño, Sage Reduction. Wine Pairing: Sant'antimo Rosso, Collosorbo "Le Due Gemme"
Veal Scallopini
Arugula Salad, Roasted Potatoes, Lemon Caper Butter Sauce. Wine Pairing: Langhe Nebbiolo, Elio Grasso "Gavarini"
Rabbit Leg Cacciatore
Braised with Peppers, Fennel, Mushroom & Tomato, Creamy Polenta. Wine Pairing: Rosso di Montalcino, Il Poggione
Grilled Magret Of Duck
Honeycrisp Apples, Onion Purée, Fig Mostarda, Grilled Radicchio. Wine Pairing: Bolgheri, Michele Satta
Pan Roasted Venison Loin
Roasted Nectarines, Fresh Corn Polenta, Tuscan Kale, Coriander Sauce. Wine Pairing: Valpolicella Ripasso Classico Superiore, Gamba "Campedel"
Pan Roasted oz Prime NY Strip
Local Potato Purée, Chanterelle Mushrooms, Roasted Corn & Peppers, Red Wine Sauce. Wine Pairing: Rosso di Montalcino, Il Poggione
Bistecca Alla Fiorentina
Grilled oz Prime T-Bone, Veal Marrow Butter, Grilled Zucchini, Local Fennel, Aged Balsalmico. Wine Pairing: Rosso di Montalcino, Il Poggione
Swiss Chard With Garlic
Grilled Zucchini With Chili Oil
Creamy Polenta
Roasted Mushrooms With Oregano
Potato Purée
Tuscan Kale With Garlic
Dinner Menu
Dessert Menu
Vanilla Panna Cotta
Caramel Sauce, Frosted Walnuts, Local Stone Fruit
Tiramisu
Espresso & Marsala Soaked Lady Fingers, Honey Mascarpone Mousse
Local Stone Fruit Crostata
Whipped Cream, Caramel Sauce
Affogato
Hazelnut Gelato, Dark Chocolate Sauce, Cocoa Nib Tuile, Whipped Cream
Gelati
Vanilla | Hazelnut | Chocolate
Sorbetti
Mango | Apple | Plum
Taleggio (Lombardia)
meaty cow's milk, washed rind
Fontina (Valle D'Aosta)
semi-firm cow's milk, pungent, mild, nutty flavor
Parmigiano Reggiano (Emilia-Romagna)
aged months, salty, crumbly, cow's milk
Amaro Nonino
alpine flowers, fresh herb
Amaro Sibona
infused with rhubarb gentian & herbs
Amaro Averna
rich, sweet & bitter
Amaro Nardini
bitter orange, gentian flower & peppermint
Amaro-Camatti Umberto Briganti
mint, evergreen, mild bitterness
Poli Ciliege Grappa
made from white durano cherries
Poli Miele
made with acacia honey and mint
