formaggio CHEESES salumi MEATS antipasti TO START

CENA DINNER
WINTER 2017
salumi
formaggio
M E AT S
CHEESES
PROSCIUT TO D I PA R M A pork, aged 16 month
P E C O R INO SAR D O sheep’s milk, semi-soft, sweet & delicate
BRESAOLA cured beef, aged 3 months
R O B IO LA B O SINA cow, goat, sheep’s milk, tangy, soft & creamy
SALA M E P IE M ONTES E pork, cardamom, ginger, clove
PAR M IGANO R E G G IANO cow’s milk, grassy, salty, sweet & firm
O NE F O R 6 | T WO F O R 1 2 | T HR E E F OR 1 8
AFFETTAT I M IST I salumi & imported cheese platter, Carte di Musica, pan rustico, apricot mostarda, assorted olives, roasted vegetables 25
antipasti
TO S TA R T
R I C O T TA fresh herbs, lemon zest, pink peppercorns, olive oil, pan rustico 8
O L I V E F R I T T E anchovy stuffed olives 8
C R O S T I N I whipped goat cheese, blistered Concord grapes, toasted walnuts, Tamworth prosciutto 10
PO LP E T T E TOSCA N A pork & veal meatballs, tomato sugo, basil pesto 7
O STR ICHE OR E GA N ATA broiled oysters, oreganata butter, bread crumbs, lemon 12
FRITTO M ISTO fried seasonal vegetables, pecorino, pesto aioli 8
CAVO LF IORE GRATI N ATO roasted cauliflower, garlic creme, Sicilian pesto, microgreens, tomato vinegar 9
GAMB E R E T TO jumbo prawns, romesco, Marsala reduction 12
insalata
|
zuppa
SALADS & SOUP
MIN E ST R ONE INVE R N A L E Italian vegetable & pancetta stew 6
ZU PPA D I CAVOLF I O R E cauliflower bisque, bull’s blood microgreens, Bonamini olive oil 2016 6
MISTA fennel, carrot, baby lettuces, olive oil, lemon 6
ZU C CHINE CRUD O zucchini, mint, goat cheese, rocket, tomato, pine nuts, charred lemon vinaigrette 8
TO S CANA lolla rossa, sweet gem, radicchio & oak lettuces, crisp pancetta, Parmigiano Reggiano frico, bagna cauda vinaigrette 9
CAPR E SE INVE R NA L E slow roasted tomatoes, fresh mozzarella, watercress, aceto balsamico 9
FIN O CCHIO fennel, orange, avocado, rocket, radicchio, shaved pecorino, hazelnuts, dijon basil vinaigarette 8
primi
MID COURSE
FETTUCINE B OLOG N ES E ragu of Berkshire pork, veal & beef 11
TO N N ARE LLI ‛CAC I O E PEPE ’ pecorino, cracked black pepper, ricotta whey, olive oil 10
RIS OT TO acquerello rice, Parmigiano Reggiano brodo, chervil, olive oil, sea salt 12
C ORZ E T T I stamped lemon-parsley pasta, snap peas, pea tendrils, shallots, whipped ricotta 11
BU CAT INI ALL ’AM ATR I C I A N A tomato sugo, caramelized red onions, guanciale, Calabrian chili 10
RIC OT TA GNOCCH I tomato sugo, preserved tomato, basil, Parmigiano Reggiano 11
secondi
ENTREES
PO LLO ALLA LAM B R U S C O Lambrusco marinated half chicken, patate novelle, wilted spinach 24
TAGL IATA DI MANZO * marinated bavette steak, bone marrow butter, salsa verde, Tuscan greens 28
PO LLO M ILANE SE panko bread crumbs, sottaceti, rocket, Parmigiano Reggiano, olive oil, lemon 20
PES C E B IANCO , sun-dried tomatoes, capers, shallots, basil, pine nuts, lemon 26
B R ASATO braised short rib, beef succo, watercress, Aspen Moon Farm’s polenta 32.5
contorni
SIDES
PATAT E NOVE LLE pancetta roasted fingerling potatoes, rosemary, sage, garlic 6
CAROTA ARROSTO roasted baby carrots, pumpkin seeds, carrot leaf pesto, fresh dill 6
S PIN ACI SOF F OCATO lemon, garlic, marjoram 6
FAGIOLI AL F ORNO cannellini beans, rosemary, garlic, prosciutto brodo 6
PO LE NTA Aspen Moon Farm’s polenta and mascarpone 6
PROUDLY WORKING WITH THE FOLLOWING FARMS:
ASPEN MOON FARMS, AVALANCHE CHEESE CO, HAYSTACK MOUNTAIN DAIRY,
RED WAGON FARM, TENDER BELLY & WISDOM FARM
CHEF
TONY HES SEL
* C O N TA I N S R A W O R U N D E R C O O K E D F O O D P R O D U C T S . C O N S U M I N G R A W O R U N D E R C O O K E D M E AT,
P O U LT R Y, S H E L L F I S H , O R E G G S M A Y I N C R E A S E Y O U R R I S K O F F O O D B O R N E I L L N E S S . *
ALL MENU PRICES INCLUDE A
2% SERVICE FEE THAT GOES DIRECTLY TO OUR KITCHEN CREW