Weekend Supper Menu
Transcript
Weekend Supper Menu
A P P E TIZER M A I N CO U R S E Casa lever s e r ve s t h e f i n e s t p a s t a f ro m C av a l i e r G i u s e p p e C o cco . Gluten-free and whole wheat pastas are also available I N S A L ATA D I B A R B A B I E TO L E baby beets, creamy ricotta, beet greens Riesling “Le Dragon” Josmeyer (2012) Alsace A R I S OT TO A DAY. . . chef ’s daily risotto please see sommelier for wine selection of the day R I COT TA A N D A R T I C H O K E TO R T E L L I C R I S PY O R G A N I C EG G * zucchini, crunchy bacon, saffron butter sauce Riesling “Le Dragon” Josmeyer (2012) Alsace swiss chard, topinambur, aged soy sauce, black truffle Beaune “Toussaints” 1er Cru A.Morot (2011) Burgundy GNUDI spinach ricotta gnocchi, nduja tomato sauce, creamy parmigiano reggiano Dolcetto d’Alba Superiore Flavio Roddolo (2011) Piemonte PA R M I G I A N A D I M E L A N Z A N E baked eggplant, tomato, melted mozzarella di bufala Sebastiano Fattoria Sardi (2012) Toscana A R R A B B I ATA spaghetti, spicy tomato sauce, garlic chips Dolcetto d’Alba Superiore Flavio Roddolo (2011) Piemonte B O LO G N E S E C A R PACC I O D I M A N ZO * tagliatelle, traditional veal ragù Chateau Biac (2011) Bordeaux mostarda di cremona, mushrooms, 36-month aged parmigiano reggiano P O L LO Champagne Charles Heidsieck (NV) tender heritage chicken breast, homemade chicken sausage, heirloom carrots, belgian endive, jus Passorosso Passopisciaro (2013) Sicilia CASA LEVER SAL AD S K I R T S T E A K* organic mixed greens, mozzarella di bufala, olives, salmoriglio-marinated, potato croquette, oven-baked grape tomatoes avocado, cherry tomatoes Barolo Oddero (2010) Piemonte Bourgogne Blanc Guy Amiot (2012) Burgundy SALMONE* scottish salmon, farro, butternut squash, white pioppino mushrooms, herb sugo, salmon roe H O U S E C U R E D S A L M O N C A R PACC I O * shaved radishes, horseradish mayonnaise, crispy rosemary Vouvray Sec “Clos Naudin” Philippe Foreau (2012) Loire Bourgogne Blanc Guy Amiot (2012) Burgundy RAZZA wild skate wing, celery root cream, purple cabbage, black garlic Beaune “Toussaints” 1er Cru A.Morot (2011) Burgundy *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Please let us know if you have any food allergies or dietary restrictions. D E S S ERT O U R EN T I R E D E S S ERT S EL EC T I O N I S AVA I L A B L E I N T H E W EEK EN D SU P P ER M EN U WINES B IAN CH I FEL I C E B I A N C O S AN T AMB ROEUS (2015) 68 VE R M E N T I N O FAT T O R I A SARDI (2015) 65 CHAB L I S S. B I LL AUD (2015) 75 ”CLOS DU F OUR” MACON DOMA INE CORDIER (2014) 65 COTE DU RHONE BLANC DOMAINE DE LA SOLITUDE (2015) 45 BOUZERON DOM AINE A & P DE VILL AINE (2012) 85 B L A NC DE MORG EX M AISON V E V EY A LB ERT (2014) 65 BO U RG O U G N E BL AN C GUY A MIOT (2014) 80 ER B A LU C E DI CALUSO FAVARO (2014) 65 “FIORE” VERNACCIA DI SAN GIMIGNANO MONTENIDOLI (2014) 71 105 RIES L I N G “ L E D R AGON ” J OSMEY ER (2012) 95 RIES L I N G KOFER ER HO F (2011) VOUVREY SEC “CLOS NAUDIN” PHILIPPE FOREAU (2012) 115 ROSSI DOLCET TO D’A LBA SU PERIORE FL AVIO RODDOLO (2012) 59 WEEKEND SUPPER THREE COURSES $42 FELICE ROSSO SA NT A MB ROEUS (2015) 68 “DONNAS” CAVE COOPERATIVES DE DONNAS (2012) 65 APPETIZER “LEOPOLDO” SANTA VITTORIA (2010) 75 WITH WINE PAIRING ADDITIONAL $35 CROZES HERMITAG E M AISON NICOL A S PERRIN (2012) 65 CHIA NTI CL A SSICO RISERVA L A MOLE (2012) 85 CHIA NTI CL A SSICO C A STELLO DEI R A MPOLL A (2013) MAIN COURSE DESSERT 85 DO M A I N E D E S EN FAN TS (2013) 85 VACQU E Y R AS LE SAN G D E CAILLOU X (2013) 85 B E AU NE “ TOUSSAINTS ” 1ER CRU A . MOROT (2011) 110 95 AVAIL ABLE EVERY SEBA STIA NO FAT TORIA SARDI (2013) 95 FRIDAY AND SATURDAY EVENING “GALEAE” ROSSESE DI DOLCEACQUA BER AGNA (2014) 85 NOBILE DI MONTEPU LCIA NO AVIG NONESI (2012) G RUMELLO RISERVA BA LG ER A (2000) 125