sala pas ad – ap ta – ri ppetize isotto er o
Transcript
sala pas ad – ap ta – ri ppetize isotto er o
D DINNER, D DECEMBE ER 2016 SALA AD – AP PPETIZE ER P PROSCIU IUTTO D DI PARM MA 18 18 montth-aged paarma ham m, red cow w parmesan n cheese, aged balssamic FIO ORI DI ZU UCCA 166 D Deep fried squash bllossoms fi filled with Amish goat cheesee and artiichokes, fava beaan puree, ffava bean salad and d microgrreens RUCOL LA STAG GIONALE E 16 Arugu ula salad, fall vegettables, lem mon dresssing, grateed pecorin no ZUPPA A 14 Black eye pea ssoup, olivee oil poach hed shrim mp, arugulla, croutons G GRANCH HIO 18 House m made crab cake, yelllow soft ppolenta, crrunchy kaale, salmorriglio B BRODET TTO DEL L TIRREN ENO 20 Shellfish h stew witth mussels, clams, sshrimp, sccallops, caalamari, bbaby octoppus, garlicc and crusshed tomaatoes H HAMACH CHI 18 Hamach hi carpacciio, cucumber, heartts of palm m, radish, ooranges, aavocado, rromesco ppuree PASTA – RIISOTTO O SP SPAGHET TTI DI G GRAGNA ANO 26 T Thick spaaghetti, claams, whitte wine, crrushed red d pepper, cherry toomatoes C CHITARR RRA 20 W Whole wheat squaree spaghettti, organiic cherry ttomato saauce, basill, garlic TA TAGLIER RINI 28 nk noodlees, lobsterr ragu, botttarga, lobbster saucce, sunchookes Black in G GNOCCH HI 30 Ricotta g gnocchi wiith crabm meat ragu, artichokees, white w wine, babyy kale PAP APPARDE ELLE 266 Hickkory farm m rabbit raagu, whitee wine sau uce, thymee, olive oiil RAVIIOLI DEL EL PLIN 226 Braised short rib rravioli, braasato saucce, aromaatic oil T TORTEL LLI 26 Kabochaa squash ttortelli, hoouse madee ricotta, amaretto,, walnut ssauce RISOTT TO 30 Aqueerello ricee, rascheraa cheese, bbarbaresco wine, bllack trufflle MA AIN CO OURSE ““DAL MA ARE” S SOGLIOL OLA 50 Pan seaared dover sole, wh hite wine bbroth, salsify, spinaach, espelette CA CAPESAN NTE 42 Pan seareed scallops, sunchoke puree, paddlefish caviar, sea urchin n sauce, celery roott ragu PESCE A ALLA GR GRIGLIA M/P Daaily selecttion of fresh fish, sim mply grilled, serveed over th he chef’s daily selecttion of veegetables SPIIGOLA N NERA 444 W Wild black bass, salssify pureee, sauteed matsutakke mushroooms, salm moriglio “D DALLA T TERRA” ANATR RA 44 Mou ulard duckk breast w with braiseed farro, m mixed wild d mushroooms, parssnip pureee, tomato jjam, red w wine reducction CON NTROFIL LETTO 552 P Prime ribb-eye steakk, poached d artichokkes, chantterelle mu ushrooms,, pea shooot salad, seea salt A AGNELL LO 46 Laava lake lamb loin, sunchokee puree, fiingerling potatoes, sunchokee chips, reed wine reeduction C COSTOLE LETTA D DI VITEL LLO 52 d shallots,, barolo w wine saucee Grillled free rrange veall chop, yooung chard, roasted SIDE DIISHES sautéeed cauliflow wer, aromatic bread 9 caramelized brusssels sprou uts 9 rosemary-garlic fingerling g potatoes 9 sautéed w wild mushrooms 12 2 sautéed sppinach, pin ne-nuts, raaisins, shalllots 9 grilled assparagus w with parmesan cheesee 10 C Consuming raw w or undercoooked food mayy increase the rrisk of food borne illness