Current Menu Flashcards
What are the components?
Marcato Salad
- Torn Burrata & Honey Comb
- Fresh Raddish
- Bagna Cauda Dressing
- Fried Maitake Mushroom
- Hazelnut
- Market Greens
Marcato Salad
Bagna Cauda Dressing
Dressing made of anchovies & garlic
Maracto Salad
Allergens
- Dairy
- Nuts
- Fish
- Garlic
What are the components?
Caviar no Caviar
- Oscietra Royal Calvisius Caviar
- Gnocco Fritto
- Chive
- Burrata & Primolio
- Prosciutto di Parma
Caviar no Caviar
ALLERGENS
- Fish
- Dairy
- Allium
What are the Components?
Radicchio
- Radicchio (3 types: Bel Fiore, Sugar Loaf, Perseo) from Farm & Fiddle
- Fennel: pickled stems, shaved raw, & fonds
- Persimmon, Champagne Vin, Honey, Olive Oil
- Gorganzola Dolce (cut & mixed in)
- Pistachio
Radicchio
ALLERGENS
- Dairy
- Nuts
*Both Can Be Omitted
What are the Components?
Capesante
- Light Citrus Cured Maine Diver Scallops (Shaved Thin)
- Fermented Habenada Sauce
- Local Radish
* Basil Oil, Micro Basil, Salt, Olive Oil Garnish
Capesante
ALLERGENS
- Shellfish
ALBERO DI MELE
What are the components?
- Graham Sable
- Hazelnut Cranberry Frangipane
- Cranberry Gel
- Candied Hazelnuts
- Apple Brandy Mousse
- Brown Sugar Oat Streusel
- Caramelized Apple
- Cranberry Sorbet
ALBERO DI MELE
ALLERGENS
- Dairy
- Egg
- Gluten
- Hazelnut
- Alcohol
ALBERO DI MELE
INSPIRATION
Frangipane is a French tart filling, traditionally made with almond flour, eggs, and butter. Piped into a tart shell and baked into a rich, cakey filling. We Substituted hazelnut flour and added dried cranberries for a tasty seasonal twist.
AGRUMI E TERRA
What are the components?
- White Sesame Blondie
- Mandarin Gelee
- Honey Mascarpone Mousse
- Tahini Whipped Ganache
- Mandarin Segments
- Mandarin Mousse Filled Choux Puff
- Sesame Tuile
AGRUMI E TERRA
ALLERGENS
- Dairy
- Egg
- Gluten
- Sesame
AGRUMI E TERRA
INSPIRATION
Classic pairing of nutty sesame and bright, fruity mandarin.
TORCIA
What are the components?
- Smoked Cinnamon & Molasses Mousse
- Soft Marshmallow
- Torched marshmallow
- Valrhona Dark Chocolate Ganache
- Dehydrated Cocoa Dusted Meringue
- Molasses Cream
- Smoked Cinnamon Stracciatella Gelato
TORCIA
ALLERGENS
- Dairy
- Egg
TORCIA
INSPIRATION
Torched marshmallow, dark chocolate, and molasses flavors combine into an elevated smore’s inspired dessert. We use meringue in three ways-spread on the plate and toasted, soft meringue piped into the center of the mousse, and dehydrated to a crisp.
SORBETTO
What are the components?
- Dark Chocolate Sorbet
- Spiced Orange Marmalade
- Orange & Pink Peppercorn Foam
- Spicy Chocolate Sauce Pourover
- Candied Orange Slice
- Dark Chocolate Shard
SORBETTO
INSPIRATION
Orange marmalade includes orange zest and spices, balanced by a dairy free chocolate sorbet and a tangy orange foam with pink peppercorn.
GELATO
What are the components?
- Cinnamon Maple Gelato
- Sweet Potato Chantilly
- Rum Toffee Caramel Pourover
- Sweet Potato Cake
- Pecan Butter
- Sweet Potato Tuile
GELATO
INSPIRATION
A sweet potato pie! Warm fall flavors of maple, sweet potato, spices, and rum.
GELATO
ALLERGENS
MINIS
APPLE CIDER CARAMEL
What course & menu(s)?
Tasting & A La Carte
MINIS
SEMOLINA FIG SPRITZ
What course & menu (s) / Inspiration
- Tasting Menu Only
- Figs are widely popular in Italy, grown throughout the
country, with the Val Camonica fig variety often grown in
the region of Lombardy. Semolina is commonly produced
in Italy and exported throughout the world. We combined
these two classic Italian ingredients into a piped butter
cookie, called a spritz cookie, that many cultures
traditionally bake during the holidays.
SEMOLINA FIG SPRITZ
ALLERGENS
- Dairy
- Egg
- Gluten
APPLE CIDER CARAMEL
ALLERGENS
- Dairy
ALBERO DI MELE
What are the components?
- Graham Sable
- Hazelnut Cranberry Frangipane
- Cranberry Gel
- Candied Hazelnuts
- Apple Brandy Mousse
- Brown Sugar Oat Streusel
- Caramelized Apple
- Cranberry Sorbet
APERITIVI
What are the components?
- Sciatt
- Foie Gras on Pumpernickel with Muscadine Jelly
- Fried Polenta Cake with Taleggio Fonduta & Apple Mostarda
APERITIVI
SCIATT
Buckwheat and Beer Battered Valtellina Casera Cheese & Grappa Glaze.
APERITIVI
FOIE GRAS
Served on Pumpernickel with a
Muscadine Jelly
APERITIVI
POLENTA CAKE
Topped with Taleggio Fonduta and Apple
Mostarda
APERITIVI
ALLERGENS
- Diary
- Gluten
CARPACCIO DI MANZO
What are the components?
- Wagyu Beef
- Charred Broccoli
- Tonnato
- Caviar
CARPACCIO DI MANZO
WAGYU
- Doddy Creek Farms - Specialized in Local grass fed Akaushi wagyu beef raised in Normandy, TN
- Sliced thin and served raw, dressed in ice wine vinegar and
salt
CARPACCIO DI MANZO
CHARRED BROCCOLI
Local broccoli charred on the grill then marinated with vinegar, olive oil garlic and herbs
CARPACCIO DI MANZO
TONNATO
Tuna sauce made from poached tuna, capers, anchovies, olive oil and egg
CARPACCIO DI MANZO
CAVIAR
White sturgeon caviar from Calvisius, produced in Lombardy
CARPACCIO DI MANZO
ALLERGENS
- Allium
- Beef
- Egg
- Seafood
CARPACCIO DI MANZO
INSPIRATION
Though tonnato traditionally comes from Piedmonte, vitello tonnato made its way to Lombardy and is on most menus in trattorias across the region. Being a rich, wealthy region of Italy luxurious cuts of meat are often on menus. They are also known for their cattle production, and we are featuring Calvisus caviar that is produced in a town called Calvisano near Brescia.
TORTELLI DI ZUCCA
What are the components?
- Pumpkin Filling
- Egg Dough Pasta
- Brown Butter Glaze
TORTELLI DI ZUCCA
PUMPKIN FILLING
Pumpkins are roasted in the wood fired oven then blended with parmigiano-reggiano, fruit Mostarda, and amaretti cookie (almond cookies)
TORTELLI DI ZUCCA
EGG DOUGH PASTA
Classic egg dough infused with
pumpkin
TORTELLI DI ZUCCA
ALLERGENS
- Dairy
- Gluten
- Nuts
- Egg
TORTELLI DI ZUCCA
INSPIRATION
A typical stuffed pasta from Mantua. This dish is a nod to the famous Dal Pescatore restaurant in Canneto sull’Oglio which is just south of Mantua. Ran by the Santini family, it is where Chef Tony trained early in his career and where Chef Joey staged for a few days on his trip to Italy
RISOTTO ALLA MILANESE
What are the components?
- Saffron Infused Risotto
- Veal Ossobuco
- Gremolata Oil
RISOTTO ALLA MILANESE
SAFFRON INFUSED RISOTTO
Cooked in parm stock and infused with Saffron. The risotto gets finished with bone marrow butter and parmigiano Reggiano
RISOTTO ALLA MILANESE
VEAL OSSOBUCO
Veal shanks that are braised in veal stock and aromatics. We chill the meat and cube it, Reduced the braising liquid until thick, and dice and caramelize mirepoix. On the pick
up we combine the diced meat, braising liquid and mirepoix
RISOTTO ALLA MILANESE
GREMOLATA OIL
Parsley, Olive Oil and Lemon
Zest
RISOTTO ALLA MILANESE
ALLEGENS
- Dairy
- Meat (can be omitted)
RISOTTO ALLA MILANESE
INSPIRATION
Risotto alla Milanese might be the regional dish of Lombardia. Traditionally a saffron risotto with the addition of bone marrow- the dish is typically served with ossobuco alla Milanese. This is a refined version that assimilates the traditional trattoria dish. History + Legend: Legend has it that the dish was first created by the master glazier of Milans cathedral Valerio Diependale who regularly used saffron to stain the glass windows yellow. First recipe under the name risotto alla Milanese was in 1829 in a cookbook called Nuovo Cuovo Milanese Economico by Giovanni Felice Lurasch
STORIONE
What are the compnents?
- Stugeon
- Franciocorta Sauce
- Beetroot
- Sunchoke
- Horseraddish Oil
STORIONE
STURGEON
Farmed from California, Lightly cured with citrus and roasted in the oven a la minute
STORIONE
FRANCIOCORTA SAUCE
Franciacorta, butter, fermented garlic honey and lemon
STORIONE
BEETROOT
Local baby beets roasted and glazed in beet juice
STORIONE
HORSERADDISH OIL
fresh horseradish infused vegetable oil
STORIONE
SUNCHOKE
Caramelized sunchoke puree. Sunchoke, butter and cream
STORIONE
INSPIRATION
Lombardy is a land lock Region but Is home to some of Italy’s most famous lakes including Lake Como and Garda that have many freshwater fish resulting in many freshwater fish dishes. We wanted to make a freshwater fish to emulate this by serving sturgeon, a unique fish that is often overlooked. The addition of Franciacorta (incredible sparkling wine from Lombardy done in Champagne method) also highlights the regions specialties
STORIONE
ALLERGENS
- Dairy
- Fish
FARAONA
What are the components?
- Guinea Fowl
- Fegato Sauce
- Polenta
- Mostarda di Frutta
FARAONA
GUINEA FOWL
Sous vide breast then the skin is crisped in the oven a la minute
FARAONA
FEGATO SAUCE
made from the carcasses of the birds. We produce a stock and then reduce it down. The reduced stock gets further reduced
with cream and seared livers. It is then blended and finished with foie gras, seasoned with ice wine vinegar and salt
FARAONA
POLENTA
Anson Mills (South Carolina based) heirloom, sustainable and organic polenta that is cold milled and hand processed to retain the highest amount of nutrients and flavor. We cook it in stock and finishing with parmigiano and butter.
FARAONA
MOSTARDA DI FRUTTA
a typical Lombardian condiment made by candying fruit and spiking it with mustard powder or oil. Typically Served with meat and cheeses. The fruit and process changes from city to city, the one for this dish (and the tortelli) is made in a mantua style by using quince and pears and slowly candying them throughout 3 days
FARAONA
ALLERGENS
- Dairy
- Poultry
FARAONA
INSPIRATION
a rough spin on Fagiano alla Milanese which is a typical pheasant dish that is cooked with lots of dairy and a sauce is made from the livers of the bird. We are serving a more refined version and using guinea fowl, which is a similar game bird that is also eaten throughout the region. We also wanted to highlight Polenta which is eaten and produced throughout the region.
CHEESE COURSE
TALLEGIO
- Cow milk
- Way up in the mountainous caves around Val Taleggio, Taleggio is made every autumn and winter using pasteurized cow’s milk from the alpine pastures. The cheese is matured in caves and washed once a week with seawater to control the surface bacteria. This washing of the rind is what gives Taleggio its pungent smell, but the cheese itself is actually very mild, with a distinctive fruity tang which makes it good in salads or melted into risotto or polenta. (6-10 weeks)
- Will be served with local honey
CHEESE COURSE
GORGONZOLA DOLCE
- Cow milk
- Originates in the town of Gorgonzola, just a few miles west of Milan. one of the oldest blue cheeses in the world and remains one of the most popular. a soft, blue, buttery cheese made from pasteurized cow’s milk. It has a pale yellow buttery paste speckled with a homogeneous distribution of blue and green veins. Mild, and sweet with notes of sour cream and lactic tang. Aged a minimum of 45 days
- Will be served with Mostarda di frutta
CHEESE COURSE
BITTO
- Cow and goat milk
- A signature cheese of the Valtellina Valley, Bitto is named after the nearby Bitto River. Bitto is only produced in the summer – when grass appears on the alpine meadows of altellina, farmers let their cow’s out to feed and use the milk to make Bitto. a semi-hard or hard cheese, sold after it has been aged anywhere from 40 days to 3 years. The ancient production technique of this iconic Lombardian cheese dates back to the Celts, who were expert shepherds and dairymen. Having been forced off the plains by the Romans, they found refuge in the mountainous region of Valtellina. Bitto is made from cow’s milk with the addition of 10-20% of goat’s milk. Young bitto is called giovane and it is soft in texture, white in color, and has a sweet flavor, similar to Gruyère. As it ages, it gets crumbly and small white dots appear on the rind. After a
year of aging, it turns yellowish, has quite a sharper taste, and is typically used for grating. Thanks to its unique feature of long-term preservation, if conserved and matured well, the best Bitto cheeses can be kept for over 10 years - Served with Yolan Balsamico
CHEESE COURSE
GRANA PADANO
- Cow Milk
- Grana Padano is known as one of the very few parmesan cheeses that can possibly compete with the far more famous Parmigiano- Reggiano. It is produced throughout the Po Valley This hard cheese is made from unpasteurized, semi-skimmed cow’s milk and it is available in these varieties: Grana Padano, Trentin Grana, and Grana Grattugiato. It is sold at different ripening stages: Grana Padano (9-16 months), Grana Padano Oltre 16 mesi (over 16 months) and Grana Padano Riserva (over 20 months).
- Served with Yolan Balsamico
PARADISO
What are the components?
- Traditional vanilla sponge cake
- Walnut Bavarian mousse
- Caramelized apricots
- Candied walnut
- Apricot & golden raisin chutney
- Saffron anglaise espuma
- Salted apricot cremeaux
PARADISO
ALLERGENS
- Dairy
- Egg
- Gluten
- Walnut
PARADISO
INSPIRATION
Paradiso cake “heavenly cake” originates from the city of Pavia in the Lombardy region. This symbol of Pavia is sold in bakeries throughout the city and won its Inventor, Chef Enrico Vigoni, a gold medal at the Milan International World Fair in 1906. We made a buttery, light sponge cake filled with candied walnut mousse, topped traditionally with powdered sugar. This is paired with a sweet and savory fruit chutney, saffron, and torched apricots.
MINIS
APPLE CIDER CARAMEL
What course & menu(s)?
Tasting & A La Carte
APPLE CIDER CARAMEL
ALLERGENS
- Dairy
MINIS
SEMOLINA FIG SPRITZ
What course & menu (s) / Inspiration
- Tasting Menu Only
- Figs are widely popular in Italy, grown throughout the
country, with the Val Camonica fig variety often grown in
the region of Lombardy. Semolina is commonly produced
in Italy and exported throughout the world. We combined
these two classic Italian ingredients into a piped butter
cookie, called a spritz cookie, that many cultures
traditionally bake during the holidays.
SEMOLINA FIG SPRITZ
ALLERGENS
- Dairy
- Egg
- Gluten
What are the components?
Bucatini all’ Amatriciana
- San Marzano Tomatoes
- Guanciale
- Basil
- Bucatini
- Parmigiano-Reggiano
Bucatini all’ Amatriciana
Allergens
- Gluten
- Dairy
What are the components?
Cacio E Pepe
- Mafaldine Pasta
- Grated Pecorino Romano
- Freshly Ground Black Pepper
- Sauce: Pecorino Romano, Pasta Water, EVO, Black Pepper
Cacio E Pepe
Allergens
- Gluten
- Dairy
What are the components?
Gnocchi
- Shaved Truffle
- Potato Gnocchi
- Ricotta Cream Sauce & Parmigiano Reggiano
Gnocchi
Allergens
- Dairy
- Eggs
What are the components?
Cotoletta Alla’ Milanese
- Salad (on top): Arugula, Olive Oil, Shaved Parm
- Veal: Breaded with Milk, Egg, Focaccia Bread Crumbs, Fried in Olive Oil
Cotoletta Alla’ Milanese
Allergens
- Egg
- Dairy
- Gluten
What are the components?
Bistecca
- 55 day dry aged Kansas City Steak
- Sauce Changed Seasonally
Bistecca
Allergens
- Allium
- Gluten
