sala pas ad – ap ta – ri ppetize isotto er o

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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