Wild boar sausage, broccoli rabe, and pecorino, on toasted ciabatta. Sausage tasted homemade, but may just have been very very good. The chef is also the chef at La Cantina Toscana, so there's some good gamey stuff on the menu--more wild boar, suckling pig, quail wrapped in bacon on today's specials--but also more basic stuff like lasagna, a meatloaf, and a version of chicken parmagiana. Small, homey place, BYOB right now. Easily the best value for good Italian food that I've come across in Manhattan.