RWDinner2014 Winter

1
2
ST
Course
CHOICE OF ONE:
Soup of the Day
La Nostra Insalata
bitter greens / shaved fennel / dill
parmigiano / Champagne-Dijon vinaigrette
I NSALATA
ALLA
C ESARE
hearts of romaine / pane carasau
G OAT C HEESE S ALAD
arugula / baby beets / fennel
goat cheese fritters / tangerine vinaigrette
Tomato Confit Caprese
APERITIVI
ND
COCKTAILS 10
Course
PRIMA PORTA
CHOICE OF ONE:
Aperol / St. Germain / grapefruit
PAPPARDELLE S OTTO S OPRA
light rum / amaretto / lemon juice
THE SOTTO SOPRA
homemade papardelle pasta
fresh tomato sauce / smoked mozzarella
G NOCCHI DI RICOTTA
AL
B URRO
E
SALVIA
ricotta gnocchi / butter and sage / fresh tomato sauce
F RANCOBOLLI
DI
R ICOTTA
E
S PINACI
spinach and ricotta ravioli / fresh tomato sauce
F ETTUCINI
ALLA
THE SOPRANO
bourbon / lemon / simple syrup / malbec
MT. WASHINGTON'S APPLE
bourbon / apple cider / Allspice
ELDERFLOWER SHARP
gin / green chartreuse / lime / St. Germaine
AFFETTATI
B OLOGNESE
homemade fettucini / bolognese meat sauce / parmesean cheese
SPAGHETTI NERI
ALLA
SLICED SALUMI
C HITARRA
squid-inked spaghetti chitarra / crawfish / crab
porcini mushroom sauce
olive crostino / balsamic glaze
Salumeria Biellese – New York
Prosciutto di Parma • Speck Tirolese
Bresaola • Finocchiona • Wild Boar Cacciatorini
-
Stracceti di Funchi Selvatici
P OLENTA CON L UMACHE
AL B URRO A ROMATIZZATO
valtellina polenta / escargot ragu
garlic butter
C OZZE S ALTATE AL C URRY
E L ATTE DI C OCCO
RISOTTO OF THE DAY
airline chicken / sausage stuffing / crispy mushrooms / celery root lasagna
C ROSTINO CON P ATE
DI F EGATINI DI P OLLO
lobster bisque / mussels / clams / salmon / other seasonal fish
Tuscan bread
fennel salami / burrata cheese
8 / each 18 / grand tasting - select three
R OBIOLA B OSINA-A LTA L ANGA
two milks or “due latte” / Brie-like / grass
velvety butter tones
POLLO ORGANICO RIPIENO DI SALSICCIA
Il Cioppino di Sotto Sopra
SALMONE CON FREGOLA
Finocchiona e Burrata
in Insalata
FORMAGGI
Ravioloni di Zucca con Salsiccia
homemade pumpkin ravioloni / amaretto cookies / sausage
alfredo parmesean sauce
sauteed mussels / Indian Curry
coconut milk / leeks
arugula / eggplant pickles
8 / each 18 / grand tasting
strachetti pasta / wild mushroom sauce
Chilean salmon, pan seared / olive fregola sarda / melted red onion
lobster tangerine essence
TALEGGIO - CADE AMBOS
Italy’s famous funky cheese / cow / rich cream
chewy / salty
GORGONZOLA DOLCE - DELITA SIZE
famous Italian blue / cow / sweet / chewy
PARMIGIANO REGGIANO
the Fellini of Italian cheeses / cow / salty
BOUCHERON - SEVRE BELLE
semi-soft / goat / bloomy rind that is creamy
PORK OSSOBUCCO
truffled wild mushroom risotto ...ADD $15
SOTTOCENERE
truffle cheese / cow / dusty / herbal
vegetable ash
P OLENTA F RITTA B ERGAMOT
fried polenta / truffled sea salt
smoked paprika aioli
Grilled Duck Sausage
cannellini bean cassoulet /
pickled onions
F LATBREAD
OF THE
Filetto di Branzino con Salsa al Basilica
branzino filet / fennel-basil sauce / grilled vegetables ragu
blood orange brown butter
PECORINO TOSCANO - MITICA
sheep / nutty / bold
Delmonico di Manzo
Delmonico Ribeye, espresso rubbed / pumpkin lasagna / broccolini
Barolo reduction ...ADD $15
D AY
AFTER RESTAURANT WEEK
Join us for:
Opera Night
3
RD
Creme Brulee of the Day
Tiramisu
Course
Lemon Mascarpone Cheesecake
Warm Chocolate Cake
CHOICE OF ONE:
Gelato and Sorbetto of the Day
3 COURSES / $30.00
20% gratuity will be added to parties of 6 or more. Consuming raw or uncooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
No other promotions or discounts are applicable during Restaurant Week.
Sunday March 30th
$58/per person
5 courses