Spaghetti ai Frutti di Mare. Spaghetti with calamari, shrimp, scallops
Transcript
Spaghetti ai Frutti di Mare. Spaghetti with calamari, shrimp, scallops
Spaghetti ai Frutti di Mare. Spaghetti with calamari, shrimp, scallops, mussels and clams in a white wine sauce with extra virgin olive oil, garlic, crushed red pepper, parsley and tomatoes. 18 Pappardelle ai Funghi Selvaggi. Fresh pappardelle with wild Pacific North West hedgehogs and black trumpet mushrooms. Brussel’s sprouts, spinach, Reggiano, extra virgin and basil. 18.5 Rigatoni ai Quattro Formaggi. Rigatoni in a cream sauce with Mountain gorgonzola, Fontina, buffalo mozzarella, Parmiggiano Reggiano and fresh black pepper. 16 Spaghetti alla Bottarga di Tonno. Spaghetti with Sardinian dried tuna roe in extra virgin and garlic with sundried “Pachino cherry tomatoes, fresh red chili pepper, toasted bread crumbs and parsley. 19 Gnocchi. House made ricotta gnocchi in a Bolognese sauce made with beef, pork and veal. Reggiano and basil. 19 Bistecca alla Griglia. Grilled prime cut of flat iron steak sliced and served with pan fried Yukon gold potatoes with prosciutto and sage and sautéed spinach. 21 Petto d’Anatra. Pan seared breast of duck in a red currant demiglace. Served with grilled wild mushroom polenta and rapini. 22 Tonno alla Griglia. Grilled yellow fin with a warm Sicilian potato salad (Yukon gold, capers, sundried tomatoes, anchovies, garlic, oregano, and parsley and Sicilian “Frantoia” extra virgin). Balsamic vinegar reduction and sautéed spinach 26 Seppia alla Griglia. Grilled fresh Spanish cuttle fish served with Sicilian warm potato salad and spinach. 21 Brussel’s Sprouts 4 Saffron Risotto 5 Eggplant Caponata 4 Murviedro Reserva 2008 Spain 10 /43 Chardonnay Leone d’Almerita 2012. Sicilia. 10 / 43 Winter Negroni Aveze Gentian liqueur, Plymouth gin, Carpano Antica formula sweet vermouth, orange bitters. 10 Executive Chef. Michele Savoia Sous Chef. Mark Langdon Grigliata Mista di Mare. Grilled scallops, shrimp, calamari and yellow fin tuna with salmoriglio. Served with saffron risotto and Sicilian eggplant caponata. 25