Wednesday

Wednesday

 

 

WEDNESDAY MARCH 11, 2020

 

ZUPPA: ASPARAGUS PASSATO W/ HOUSE BACON, POTATOES, SOUR CREAM, SCALLIONS

7

 

BURRATA: FRESH MOZZARELLA FILLED W/ RICOTTA, CURED TANGERINE, LOCAL HONEY,

MIXED GREENS, RADISH, GRILLED CIABATTA

16

PESCE CRUDO: FINELY CHOPPED BIG EYE TUNA, DIJON MUSTARD, CAPERS, OLIVE TAPENADE,

ENDIVE, GRILLED BRUSCHETTA

20

 

INSALATA: ROASTED BEETS, VALLEY ORANGE SUPREMES, SORREL, ARUGULA,

BROWN BUTTER CROUTONS, WHIPPED FROMAGE BLANC

15

 

ROASTED COBB CREEK CHICKEN BREAST

ROASTED YELLOW POLENTA, ENGLISH PEAS, MUSHROOM RIDURRE, PARMIGIANO REGGIANO

30

 

RISOTTO DEL GIORNO

BRAISED PRIME BEEF SHORT RIBS, PURPLE CARROT, CIPOLLINI ONIONS

CARNAROLI RISOTTO MADE W/ CABOT CHEDDAR

35

 

SLOW ROASTED PORK SHOULDER

POTATO GNOCCHI, CARAMELIZED ONIONS, BROCCOLI RABE, MELTED VIRGINIA GRAYSON CHEESE

32

 

CHARRED OCTOPUS & PEI MUSSELS

CALABRIAN CHILE FARFALLE, SNAP PEAS, CABBAGE, TANGERINE, PICKLED MUSTARD SEEDS

30

 

CIOPPINO (LIVORNO STYLE SEAFOOD STEW)

GULF SHRIMP, TUNA, STEELHEAD TROUT, P.E.I. MUSSELS, LITTLENECK CLAMS

TOMATO BRODETTO, GARLIC RUBBED FOCACCIA BRUSCHETTA

42

 

GRILLED STEELHEAD TROUT

RED POTATOES, BRUSSELS SPROUTS, SPICY HATCH CHILE PUREE, LEMON BUTTER

34

 

CONTORNI 6

GRILLED RED POTATOES

GRILLED ASPARAGUS, LEMON BUTTER

BUTTERY BRUSSELS SPROUTS

SEARED YELLOW POLENTA

CRISPY BROCCOLI RABE, HATCH CHILE CREMA, SESAME SEEDS

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