Antipasti Insalata Salumi Primi Secondi Contorni
Transcript
Antipasti Insalata Salumi Primi Secondi Contorni
Antipasti Pizza Rossa Grilled country bread 3 Mixed olives citrus, coriander, laurel 6 Marinated anchovies chili, parsley, Ligurian olive oil, roasted peppers 8 Mussels al forno lemon-garlic-chili butter 14 Burrata bruschetta artichokes alla Romana & mint pesto 14 Charred asparagus egg fried in breadcrumbs, speck & Parmigiano shavings 14 Polpettine alla Norcina the butcher’s meatballs braised in tomato sauce, whipped ricotta 14 Grilled Point Judith, Rhode Island Squid stuffed with chorizo, sultanas and pine nuts, Sid’s smoked tomatoes & cannellini bean ragù 15 Margherita mozzarella, basil, Parmigiano, sea salt & extra virgin olive oil 16 Maiale scamorza, fennel-pork sausage, red onions, wild fennel pollen 19 Diavolo mozzarella, soppressata, Calabrian chilis & basil 19 Puttanesca Gaeta olives, garlic, capers, oregano, anchovy 16 Pizza Bianca Insalata Bianco e verde mozzarella, ricotta, roast garlic, prosciutto cotto, Parmigiano, arugula 17 Funghi oyster, shiitake, & cremini mushrooms, thyme, fontina, sottocenere 18 Cavolini Brussels sprouts, mozzarella, garlic, smoked pancetta, pecorino romano 17 Carbonara pecorino romano, pork belly, scallions, black pepper, egg 18 Vongole Manila clams, pecorino romano, parsley butter, chili flakes, oregano 18 Primavera mozzarella, ricotta, spring onions, pancetta, pea tendrils & pecorino romano 18 Insalata di campo wild arugula, parsley, mint, shaved vegetables, lemon vinaigrette 10 Atwater market salad Kenter Farms lettuces, dehydrated tomatoes, garlic-anchovy dressing & shaved Parmigiano 12 Kale & farro salad blood orange, smoked almonds, ricotta salata & citrus vinaigrette 13 Wood grilled Spanish octopus mixed citrus, shaved fennel, Castelvetrano olives, pickled chili, rosato vinaigrette 19 Crispy pig ears dandelion greens, pickled grapes & chilis, fresh horseradish, lemon vinaigrette 12 Secondi Grilled Bluenose sea bass saffron cauliflower purée, roasted tomato, baby fennel & salsa verde 24 Grilled pork chop garnet yam passata, grilled radicchio & granny smith apple mostarda 26 Prime Delmonico steak blue lake green beans, pickled chilis, pickled red onions & crispy garlic 34 Contorni Grilled broccolini Calabrian chili aïoli 9 Roasted cauliflower dill yogurt 9 Roasted shishito peppers lemon aïoli 9 Sautéed pea tendrils garlic conserva, orange zest 9 Salumi (served with giardiniera) Prosciutto di Parma 18 months 11 Finocchiona fennel seeds, garlic, sherry wine 9 Speck lightly smoked & spiced prosciutto 9 Mortadella finely ground, heat cured pork sausage 8 Felino the king of salame 9 Affettati misti prosciutto, finocchiona, felino, mortadella 22 Primi Bucatini cacio e pepe pecorino, Parmigiano, black pepper 16 Pappardelle with ragù bolognese 18 Spaghetti with Manila clams white wine, chili-garlic butter, parsley 18 Squid ink spaghetti rock shrimp, Calabrian chili, soppressata & oregano 19 Mezze maniche al “telefono” short rib & porcini ragù with fresh mozzarella 19 Ricotta gnocchi oxtail ragù 18 Goat cheese agnolotti yellow teardrop tomatoes & opal basil 17 Spinach fettuccine brown beech mushrooms, white wine, garlic & parsley 17 Chicken liver mezzaluna prosciutto & sage butter 17 Chef Don Dickman Formaggi (served with dried fruit marmellata) Cana de Cabra bloomy rind goat’s milk, Murcia, Spain La Tur bloomy rind, 3 milk, Piemonte, Italy Pecorino Oro Antico natural rind sheep’s milk, Tuscany, Italy Chocolate stout cheddar stout-blended cow’s milk, Central Point, Oregon Ellie’s Vintage Blue cow’s milk blue, Roseville, California one cheese 7 three cheese 20 Bambinos Bambino pizza cheese & tomato sauce 8 Bambino spaghetti butter & cheese or tomato sauce 8 Ask your server about our Brewers’ Dinner on Tuesday March 22nd featuring Stone Brewing Co. Sous Chef Sid Chummoungpak Friday, March 4, 2016