secondi CONTORNI

may 17 2016
Salumi
calabrese (mechanicsville, VA)
finocchiona (salt lake city, ut)
coppa (brooklyn, ny)
leporati (parma, IT)
Affettati piccolo
affettati grande
Primi
Formaggi
$6
$6
$7
$11
$15
$29
anabasque (Albany, wi)
campo (Cedar Grove, NC)
testun di capra (piemonte, IT)
tre formaggi
$7
$7
$7
$18
burrata, strawberries, almonds,
snap peas, miner's lettuce
$17
roasted olives
piatto di verdura, duck egg, tonnato, lemon
$5
$13
agnolotti, fontina, asparagus, porcini mushrooms•
spaghetti alla chitarra cacio pepe
rye tagliatelle, eggplant ragu, pine nuts, cocoa
toasted farro linguine, clams, lovage, chile, katz xvoo
lasagna, sugo, bechamel, garlic bread
$20
$18
$20
$22
$22
secondi
halibut, snow peas, green stawberries, pistachio, basil
half chicken, morels•, artichokes, fava beans
strip loin, carrots, onions, hazelnuts, filone
fritti
CONTORNI
zucchini, asparagus, SQUASH BLOSSOM, snap peas, preserved lemon mayo $13
gnocco fritto, prosciutto, parmigiano, chiles, honey
$12
“misticanza” sauteed greens, garlic, olives, chiles
amish butter corn polenta
potatoes, capers, anchovy
$32
$32
$34
$6
$7
$7
pane
garlic bread
PANCETTA, RHUBARB BUTTER, black pepper fresh sheep cheese, ramps, currants, pine nuts, chile
borlotti beans, garlic, rosemary
filone, pizza bianca, carta di musica, n’duja, ricotta (ROMAN
CANDLE
$6
$10
$12
$12
BAKERY) $6/10
family style
full table participation
SUNDAY
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
sugo
$22
MEATBALL
$22
lasagna
$22
sausage
$18
rabbit
$28
fish
$32
braciole
$30
GIARDINi
radishes, snap peas, albacore, pine nuts
ZUCCHINI, CASHEWS, turnips, CHILE
fennel, yogurt, basil, nigella seeds
asparagus, almonds, colatura, wild rice
Mizuna garden greens, herbs, katz apple cider vinegar
“tuscan cavalry ” raw cavolo nero, sarvecchio, filone
•morel and porcini mushrooms are not an inspected product.
$70
producer highlight:
$13
$13
$13
$13
$11
$8/$13
katz
Following a trip to italy in the early nineties, Albert Katz & his wife, Kim,
were inspired by the culinary heritage of the foods they tasted, particularly the olive oils from Tuscany. In the late nineties, they moved to
Napa & began producing olive oils which would have the same character &
integrity as those they tasted in italy. As their olive groves matured, the
Katz family also began making traditional Orleans method vinegars from
local grape varietals. JOshua, our executive chef, was one of the first
chefs in New York to use these products and we continue that tradition in
Portland at Ava Gene’s.
read about more of our producers at avagenes.com
.
DOLCI
gelato
sorbetto
affogato
Cannoli, orange, pistachios
panna cotta, pine cone syrup
$7
$6
$8
$8
$8
caffe e Te
espresso
$3
americano
$3
cappuccino
$4
macchiato
$4
latte
$4
mocha
$5
darjeeling, rooibos, peppermint
honeybush, genmaicha OR chamomile $4
vini dolci
ermes pavese “ninve” 2012
vietti moscato d’asti
cabanon “vino del bosco” 2010
castell’in villa vin santo 1997
marco de bartoli
marsala superiore 1987
marco de bartoli passito di
pantelleria “bukkuram” 2008
$14
$8
$12
$20
$27
$25
chinati e liquori
G.D. Vajra Barolo Chinato
vergano chinato
cappellano barolo chinato
Borgogno barolo chinato
marolo chamomile liqueur
Nardini acqua di cedro
nardini “mistra“
nardini “mandorla”
Nardini “tagliatella“
tremontis mirto Myrtle berry
liquore strega
dimmi di milano
$12
$12
$14
$25
$18
$13
$13
$17
$14
$13
$12
$11
cocktails
espresso martini
Cafe italiano
$10
$11