Appetizers Flashcards
Polenta with Mushrooms & Truffle Sugo
Slow cooked creamy polenta cooked in milk and finished with butter and parmesean. Served with stewed wild mushrooms that have been cooked with chicken reduction and shallots, finished with preserved truffles. Scott Conant classic!
Burrata with winter peas, pomegranate, radish, sea asparagus & salsa verde
Burrata is sliced and topped with olive oil and sea salt. The salsa verde consists of pickled onions, green olives and parsley. The salad of fresh peas is simply dressed with olive oil, lemon, mint. The dish is garnished with sliced radish, pomegranate seeds and sea asparagus.
Frito Misto
Calamari, rock shrimp and zuchini are soaked in buttermilk then dredged in seasoned flour and fried until crispy. The dish is finished with crisp fried rosemary, sage, parsley and lemon slices. Served with lemon wedge.
Borlotti Bean Soup
Broth style chicken reduction based the soup with chopped Tuscan kale, slow roasted carrot, and agro dolce onions. Finished with crispy farro and ricotta salata.
Grilled Octopus
Octopus is first braised & chilled then brushed with a balsamic BBQ sauce and grilled until charred. Served with a roasted corn puree, corn dressing, pickled mustard seeds. Finished with micro basil.
Ricotta Fritters honey rosemary roasted baby bell peppers
Buffalo ricotta seasoned, breaded then deepfried. Severed with mixed baby bell peppers, oven roasted with honey, thyme, chili flakes, garlic & vinegar and oil stewed peppers.
Traditional Meatball
Veal & Pork mix- slow cooked in pomodoro sauce. Topped with parmesean and basil.
Spinach and Ricotta Gnudi
The spinach and ricotta gnudi is served with baby tomatoes- slowly stewed with basil, garlic & olive oil.
Endive and radicchio with Pignoli Vinaigrette
Both bitter greens- chopped and tossed with a (pignoli) pinenut dressing which consist of red wine vinegar, olive oil and grain mustard. Salad is topped with shaved parmigiana.
Little Gem Salad
Boston bibb, baby romaine, red leaf lettuce tossed with our house ‘ceasar’. The egg is hard boiled and grated on top of the salad.
Chopped Kale
Tuscan kale chopped and mixed with the crimson pear, marinated onion, spiced almonds and a firm blue cheese. Then tossed with a simple dressing of olive oil, red wine vinegar and mustard.
Heirloom Tomato Salad
Mixed heirloom tomatoes are cut and marinated with thin sliced shallots, redwine vinegar, olive oil and basil. The dish is finished with shaved parmigiano, sea salt & micro basil.
