Food Menu Flashcards
Tell me about the squash blossom arancini?
Arancini are Italian rice balls that are stuffed, coated with breadcrumbs, and deep fried. The rice is made of butter and pecorino, Parmesan, and squash blossoms. They sit on top of a tomato sauce that’s blended with grilled zucchini to really punch up the squash flavor.
Tell me about the grilled Romano beans?
Quickly grilled beans get dressed with a vinaigrette of popped sun gold tomatoes with a little mustard, Chardonnay vinegar, and olive oil. We finish with a garnish of olive oil fried almonds and tarragon.
Spice:
Tell me about the marinated zucchini?
This is some really nice baby zucchini that gets doused in olive oil and roasted until tender with garlic, chili flake, oregano, and mint. We let it cool in that oil and a little Aronia berry vinegar. That oil and vinegar ends up being the dressing for this room temp salad, with the addition of basil leaves and the pecorino. Young pecorino in particular is a strong cheese that keeps up with the bold flavors of the marinade.
Tell me about the tuna tartare?
Chopped tuna, mixed with some agrumato, a hint of lemon juice, and some mint, then topped with some chopped Sicilian pistachios and garnished with a few sourdough crisps.
Grilled Squid Salad
Squid gets cut into rings and grilled quickly, then is added to the chickpea mix to marinate. We top with garlic, cherry tomatoes, chili, and breadcrumbs.
Served room temp.
Tell me about the smoked prosciutto?
The smoked prosciutto is smoked in the Northern Italian style making it what would more specifically be called speck. We’re serving it with cantaloupe and olio verde, along with skinny breadsticks.
Tell me about the heirloom tomatoes?
The seasonal tomatoes here really steal the show. The mozzarella is from Capitol Brothers Creamery and has a really nice buttery flavor with a little acidity. We top it all with basil and Sicilian olive oil.
Tell me about the romaine alla romana?
This is going to be the closest thing we have to a Caesar salad. We toss the romaine with our romana dressing and then cover those with what some might call an irresponsibly lavish amount of Parmesan. Bread crumbs finish everything off.
Tell me about the garlic knots?
All your dreams rolled into a croissant-like dough and smothered in garlic. We start with a laminated dough and then fry them. They’re tossed with butter, garlic, and parsley.
Tell me about the Campanelle?
Campanelle pasta is like little bell shaped. The pork raft is made by braising pork with fennel, onions, white wine, chicken stock, salt, and pepper. The meat is then chopped up and pork stock, butter, and roasted garlic purée are added to the pan to make the Raghu the pasta is tossed in. We finish with fennel bread crumbs and grana padano, a cheese similar to Parmesan.
Tell me about the tagliatelle?
Tagliatelle is a long, flat noodle. The duck is roasted with fennel, black pepper. The pepper mix is fried in duck fat then stewed in white wine.
Tell me about the bucatini?
Bucatini is like a thick spaghetti noodle with a hole running through the center. We make it with lamb sausage, really tender eggplant, and then top with tomatoes and grated ricotta salata.
Can be vegetarian or vegan.
Tell me about the fusilli?
The tomatoes steal the show here and are roasted with garlic and loads of olive oil until the skins are blistered and just barely together. Our tomato purée also has some miso in it, so you get a hint of umami there. We finish it with pecorino.
Can be dairy free but not gluten free.
Tell me about the ravioli?
The way it’s been described to me by previous guests is that our ravioli is a religious experience. The ravioli (6 overstuffed pieces) is filled with sheep’s milk ricotta
Tell me about the pork Milanese?
Think of this kind of like a schnitzel. Some lovely Autumn Olive pork loin gets cut into 8oz portions, seasoned with fennel and black pepper, and then ponded thin before breading. We spread the pickled pepper ranch around the plate, top it with the crispy pork Milanese, and then finish it with a salad on the side.
