Dinner 12.17.16
Transcript
Dinner 12.17.16
spuntini (snacks) spiedini (choose 4) 10 classico prosciutto di parma | cantaloupe caprese roasted tomato | mozzarella di bufala | basil napoletano anchovy | castelvetrano olives | garlic confit funghi cremini mushrooms | garlic | thyme | vino rosso warm castelvetrano olives 6 brioche pull-bread 3 primi | all pastas are housemade and cooked traditional al dente | risotto ai funghi 13 | 22 black garlic | porcini mushroooms | garlic chips spaghetti al nero 15 | 24 lump blue crab | squid ink | fresno chili pesto | bottarga orecchiette alla puglia 14 | 23 lamb | broccolini | mint | lemon roasted beet ravioli 14 | 23 brioche buns | whipped lemon-thyme butter robiolo | crumbled pistachio | baby greens | vino rosso pizze rosse antipasti & insalate wild boar sugo | pecorino crotonese | cocoa fazzoletti 14 | 23 | with house blend tomato sauce | braised octopus carpaccio 15 secondi di stefano burrata | mighty vine tomatoes | basil manila clams 16 braised fennel | blood orange arugula | prosciutto | fior di latte pan-roasted cod 26 diavolo 16 squid ink aioli | pickled fresno | soft herbs | citrus 'nduja | garlic confit | fresno chilies | vino bianco | basil stracciatella 15 pistachio pesto | toasted pistachios | griddled garlic bread little gem lettuce 11 pickled radish | baby carrots | beet vinaigrette arugula salad 11 goat cheese | pine nuts | scotch egg | blood oranges whole grilled orata 29 braised kale | shiitake mushrooms | salmoriglio game hen al mattone 27 farro | sun choke crema | wilted chard | pinoli gremolata prime 'flannery beef' hanger steak 28 patata fonduta | wild mushroom ragu | barolo syrup prime 'flannery beef' short rib 27 margherita 17 rucola 16 lamb meatballs | roasted bell peppers | calabrian chillies calabrese 18 'nduja | calabrian chillies | basil | fior di latte capricciosa 16 artichoke | prosciutto cotto | black olive | basil | fior di latte napoletana (no cheese) 14 zuppa verde 10 braised bone-on short rib | creamy polenta | demi-glace gaeta olives | garlic | oregano | (classic: add anchovy! +3) prosciutto trio 18 prime dry-aged bistecca fiorentina 85 (for two) 38oz 'flannery beef' porterhouse steak | contorni pizze bianche escarole | kale | pecorino crostini cotto | speck | proscuitto di parma | pickled vegetables rustic toast 10 sautéed chicken liver | butter | sea salt | fresh herbs duck meatballs 13 pomodoro | 'duckcrumbs' | pecorino crotonese pan-roasted veal sweatbreads 16 roasted fennel purée | red wine reduction chef de cuisine steve o'neill contorni | with garlic olive oil | spinaci e aglio 16 black lentils 7 spinach | red onion | garlic | ricotta | fior di latte brussels sprouts 7 fior di latte | ricotta | parmigiano | gorgonzola spinach | garlic | calabrian chili crispy bacon | aged balsamic | asiago cheese creamy polenta 7 quattro formaggi 18 finocchiona 16 parmesan cheese | olive oil sausage | wild mushrooms | fennel x3 | fior di latte prosciutto breadcrumbs | cream | nutmeg add arugula +2 put an egg on it! +2 cauliflower gratin 7