formaggio affettati frutti di mare bruschetta legumi olives chef`s

formaggio
qty
served with crisp cerdegna bread, fig chutney and apricot-rosemary jam
brigante
semi-hard, young, sweet, sheep’s milk
5
pecorino toscano
semi-hard, nutty, sheep’s milk
5
gorgonzola piccante
soft, spicy, aged blue cheese, cow’s milk
5
cacio al tartufo
semi-hard, mild, sheep’s milk with black truffles
7
taleggio
soft, rich, pungent, cow’s milk stracchino
5
pecorino papate
hard, spicy, peppercorns, sheep’s milk
5
robiola due latti
soft, rich, sheep’s and cow’s milk
5
pecorino tasting
cacio al tartufo, brigante, toscano, papate
11
assorted tasting
gorgonzola piccante, taleggio, robiola
9
affettati
air dried for 18 months
5
capicolla
seasoned pork shoulder ham
4
soppressata
medium spiced Italian salami
4
duck prosciutto
aromatic, seasoned moullard breast
6
bresaola
air dried, highly seasoned beef
6
prosciutto di parma
frutti di mare
octopus “escabecio” with peppers, garlic, capers
8
white anchovies with shaved cipollini onions and lemon vinaigrette
5
sautéed squid with arrabiatta sauce
7
bruschetta
burrata
spicy tomato jam, crispy prosciutto
5
anatra
duck prosciutto, fig jam, taleggio
5
arrabiatta
mozzarella
tomatoes, olives and garlic
4
buffalo mozzarella, roasted tomatoes, basil
4
legumi
roasted tomato flatbread with fresh mozzarella, house made marinara and
basil
grilled asparagus with herbed bread crumbs and gorgonzola
7
4
olives
cerignola green olives
5
gaeta fennel cured olives
5
marinated castelvetrano olives
assorted olives
chef’s selection of antipasti
5
5
12ea.
Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
12.15.15