Weekend Supper Menu

A P P E TIZER
M A I N CO U R S E
Casa lever s e r ve s t h e f i n e s t p a s t a f ro m C av a l i e r G i u s e p p e C o cco .
Gluten-free and whole wheat pastas are also available
I N S A L ATA D I B A R B A B I E TO L E
baby beets, creamy ricotta, beet greens
Riesling “Le Dragon” Josmeyer (2012) Alsace
A R I S OT TO A DAY. . .
chef ’s daily risotto
please see sommelier for wine selection of the day
R I COT TA A N D A R T I C H O K E TO R T E L L I
C R I S PY O R G A N I C EG G *
zucchini, crunchy bacon, saffron butter sauce
Riesling “Le Dragon” Josmeyer (2012) Alsace
swiss chard, topinambur, aged soy sauce, black truffle
Beaune “Toussaints” 1er Cru A.Morot (2011) Burgundy
GNUDI
spinach ricotta gnocchi, nduja tomato sauce,
creamy parmigiano reggiano
Dolcetto d’Alba Superiore Flavio Roddolo (2011) Piemonte
PA R M I G I A N A D I M E L A N Z A N E
baked eggplant, tomato, melted mozzarella di bufala
Sebastiano Fattoria Sardi (2012) Toscana
A R R A B B I ATA
spaghetti, spicy tomato sauce, garlic chips
Dolcetto d’Alba Superiore Flavio Roddolo (2011) Piemonte
B O LO G N E S E
C A R PACC I O D I M A N ZO *
tagliatelle, traditional veal ragù
Chateau Biac (2011) Bordeaux
mostarda di cremona, mushrooms, 36-month aged
parmigiano reggiano
P O L LO
Champagne Charles Heidsieck (NV)
tender heritage chicken breast, homemade chicken sausage,
heirloom carrots, belgian endive, jus
Passorosso Passopisciaro (2013) Sicilia
CASA LEVER SAL AD
S K I R T S T E A K*
organic mixed greens, mozzarella di bufala, olives,
salmoriglio-marinated, potato croquette, oven-baked
grape tomatoes
avocado, cherry tomatoes
Barolo Oddero (2010) Piemonte
Bourgogne Blanc Guy Amiot (2012) Burgundy
SALMONE*
scottish salmon, farro, butternut squash,
white pioppino mushrooms, herb sugo, salmon roe
H O U S E C U R E D S A L M O N C A R PACC I O *
shaved radishes, horseradish mayonnaise, crispy rosemary
Vouvray Sec “Clos Naudin” Philippe Foreau (2012) Loire
Bourgogne Blanc Guy Amiot (2012) Burgundy
RAZZA
wild skate wing, celery root cream, purple cabbage, black garlic
Beaune “Toussaints” 1er Cru A.Morot (2011) Burgundy
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of foodborne illness, especially if you have certain
medical conditions. Please let us know if you have
any food allergies or dietary restrictions.
D E S S ERT
O U R EN T I R E D E S S ERT S EL EC T I O N I S AVA I L A B L E
I N T H E W EEK EN D SU P P ER M EN U
WINES
B IAN CH I
FEL I C E B I A N C O S AN T AMB ROEUS (2015) 68
VE R M E N T I N O FAT T O R I A SARDI (2015) 65
CHAB L I S S. B I LL AUD (2015) 75
”CLOS DU F OUR” MACON DOMA INE CORDIER (2014) 65
COTE DU RHONE BLANC DOMAINE DE LA SOLITUDE (2015) 45
BOUZERON DOM AINE A & P DE VILL AINE (2012) 85
B L A NC DE MORG EX M AISON V E V EY A LB ERT (2014) 65
BO U RG O U G N E BL AN C GUY A MIOT (2014) 80
ER B A LU C E DI CALUSO FAVARO (2014)
65
“FIORE” VERNACCIA DI SAN GIMIGNANO MONTENIDOLI (2014) 71
105
RIES L I N G “ L E D R AGON ” J OSMEY ER (2012) 95
RIES L I N G KOFER ER HO F (2011) VOUVREY SEC “CLOS NAUDIN” PHILIPPE FOREAU (2012) 115
ROSSI
DOLCET TO D’A LBA SU PERIORE FL AVIO RODDOLO (2012) 59
WEEKEND SUPPER
THREE COURSES $42
FELICE ROSSO SA NT A MB ROEUS (2015) 68
“DONNAS” CAVE COOPERATIVES DE DONNAS (2012) 65
APPETIZER
“LEOPOLDO” SANTA VITTORIA (2010)
75
WITH WINE PAIRING ADDITIONAL $35
CROZES HERMITAG E M AISON NICOL A S PERRIN (2012) 65
CHIA NTI CL A SSICO RISERVA L A MOLE (2012) 85
CHIA NTI CL A SSICO C A STELLO DEI R A MPOLL A (2013) MAIN COURSE
DESSERT
85
DO M A I N E D E S EN FAN TS (2013) 85
VACQU E Y R AS LE SAN G D E CAILLOU X (2013) 85
B E AU NE “ TOUSSAINTS ” 1ER CRU A . MOROT (2011) 110
95
AVAIL ABLE EVERY
SEBA STIA NO FAT TORIA SARDI (2013) 95
FRIDAY AND SATURDAY EVENING
“GALEAE” ROSSESE DI DOLCEACQUA BER AGNA (2014) 85
NOBILE DI MONTEPU LCIA NO AVIG NONESI (2012) G RUMELLO RISERVA BA LG ER A (2000) 125