Antipasti Menu

Question 1

Octopus

Answer 1

Octopus poached in white wine and finished on grill; served with grilled white polenta, charred radicchio, castelvetrano olives, gremolata, marinated Jimmy Nardellos, Saba

Question 2

Saba

Answer 2

Cooked grape must; slightly sweet, tangy flavor similar to balsamic

Question 3

Jimmy Nardello

Answer 3

Red Chile pepper with mild, slightly sweet, fruity flavor.

Question 4

Carpaccio

Answer 4

Warm swordfish (medium-rare), smoked mozzarella, bagna cauda, with olive and pine nut salad.

Question 5

Bagna Cauda

Answer 5

Creamy anchovy sauce made with wine and butter

Question 6

Olive and pine nut salad

Answer 6

Nicoise olives, pine nuts, piquillo pepper, crippling onion, caper berry, croutons, chive; served with warm swordfish on carpaccio

Question 7

Prawns

Answer 7

Two large prawns with corn and sopressata succotash, salsa verde

Question 8

Soppressata

Answer 8

Sweet and spicy salami; used in corn succotash as part of the prawn appetizer

Question 9

Tomato

Answer 9

Crostini topped with straciatella cheese, heirloom tomato, prosciutto and a relish of shallots and capers; finished with aged balsamic

Question 10

Stacciatella cheese

Answer 10

Shreds of fresh mozzarella mixed with sweet cream and stretched lightly to bind. Very creamy and fresh. Origins in Apulia

Question 11

Insalata

Answer 11

Seasonal lettuce, red wine vinaigrette, shaved pecorino, toasted almond