Menu Items Flashcards
GNOCCO FRITTO
Gnocco frito- is a yeasted dough that is fried, made from yeast, flour, butter, water and salt. Gnocco fritto is meant to be eaten with an assortment of salumi (in Modena and Reggio Emilia it’s prosciutto, mortadella, capocollo), or soft with spreadable cheeses) this will be served with all salumi which we are serving and can be bought in addition
MARINATED WARM OLIVES
Pitted Mixed Olives- (these olives are big, fruity, meaty olives indigenous to Puglia) Cerignola Red, Cerignola Green, Cerignola Black, Royal Atlas, Gaeta, Kalamata Tipo, Alfonso, Sevillano are marinated in olive oil with Citrus peeling, rosemary, bay leaves, thyme and peppercorns. Our olives are served warm.
LONZINO
Cured short Loin of the pig cured with salt and fennel pollen. The aging process adds an complex flavors to emerge form this salume.
PROSCIUTTO DI PARMA
Prosciutto Crudo di Parma is a typically Italian salume product. It is a timly salt cured meat which is selcetivly chosen from the haunch(cuts) of pigs and seasoned exclusively in the province of Parma (Emilia-Romagna). The one we are serving is Aged for 24 months, this cured ham has been produced according to the DOP Parma Prosciutto Consortium standards. “Protected Designation of Origin”. The age of the cured meat adds characteristics and its distinct flavor profile. When it comes to taste, Prosciutto di Parma is celebrated for its delicate, nutty flavor with a hint of sweetness. Its aroma is subtle yet inviting, a testament to the careful balance of salt and natural curing.
WAGYU BRESAOLA
Wagyu (Japanese Beef ) Air-Dried Beef or ‘Bresaola. The beef cut is eye round that is rubbed with spices, salt and placed in a bung to air dry and mature. It’s flavor profile is salty with hints of spice like garlic, pepper, and juniper . The difference beteeen wagyu and regular beef is higher marble or fat content which treads throughout the meat. Leading to better more intense flavor due to the fat content.
TOSCANO
Tuscan traditional, this salame is made with lean cuts of pork and a touch of pearly white fat for a unique taste and texture. It’s seasoned with red wine, black pepper, garlic, and sea salt, making a salame that’s nearly perfect
MORTADELLA W/ PISTACHIO
Mortadella is an emulsified sausage with origins in Bologna, Italy. It’s composed of cured pork with pork fat cubes, whole or chopped pistachios, and spiced with black pepper and myrtle berries, made of finely hashed or ground. Mortadella is essentially the grandfather of the bologna everyone knows and loves in the United States. Both meats primarily use the same ingredients. Bologna gets its name from a city in Italy also called Bologna (Mortadella)
PROSCIUTTO COTTO
Prosciutto Cotto or Cotto in italian meaning ‘cooked” it is basically salted & cooked ham. It is made from boned pork cuts “bottom, hips and top of the legs. it is salted and then cooked. The baked ham’s shape is rounded, while inside the cured meat is light pink, with a thin edging of fat, which contributes to the fullness of its flavour & delicate aromas.
COSSANELLA - (PART OF CHEESE PLATE)
Cossanella first catches your eye with its bright orange rind. And while the rind is decidedly striking, what’s inside is equally gorgeous—an unbelievably creamy, decadent paste. Flavors of fresh milk are balanced by a hint of lemony brightness, mingling with a button mushroom aroma at the rind this cheese is PASTEURIZED- ANIMAL RENNET.- AGE: 1 WEEK- COW MILK- BY CASEIFICIO DELL’ ALTA LANG- ITALY
ADARRE - (PART OF CHEESE PLATE)
From our Master affineur Rodolphe Le Meunier, this natural-rind tome is a harmonious balance between sweet and rich sheep milk and tangy and bright goat milk. The ivory colored paste is velvety in texture and melts perfectly on the tongue. Notes of custard and cream are balanced with a mild earthiness. Pasteurized Goat and Sheep, Pays-Basque, France
SHAKERAG BLUE - (PART OF CHEESE PLATE)
This robust blue from Tennessee is a true taste of the South. It was named for the area’s Shakerag Hollow—a destination renowned for its moonshining history and trails of wildflowers. The use of Tennessee’s own Chattanooga Whiskey is another nod to this cheese’s roots. Fig leaves soak up the spirit before being wrapped around the cheese—imparting salty and sweet notes. The paste—dense and complex—has flavors of root beer, bacon, dark chocolate, and tropical fruit.PASTEURIZED- ANIMAL- RENNET- AGE: 3 WEEKS- COW MILK- BY SEQUATCHIE COVE CREAMERY - UNITED STATES
MARINATED ANCHOVIES
Mediterrian & Spanish Style salt cured (cleaned and salt cured) and brined Anchovies (meaning fresh cooked and vinegar macerated).Anchoia anchovies are the salt cured brown Anchovies, these are fresh cooked, and marinated.Marinated for weeks in layers of olive oil, paper thin slivers of garlic, cilantro stems, fresno chilis (not spicy), lemon zest, oregano. The marination gives a more vibrant, fragrant and complex flavors flavor profile to these tiny fish. Served with bread and butter.
CRISPY POTATOES
Yukon gold potaotes are coooked with aromatics, garlic, thyme, rosemary, salt. they are strained, chilled, dried. They are finally deep fried with rosemary per order and accompanied with garlic mayo and dusting of tomato powder. Garlic Mayo is made with Kewpie mayonaise & confit garlic (garlic cooked slowly in oil, this process helps develop a sweet and mellow flavor reducing the pungency of the garlic) (MAIONESE ALL’ AGLIO)
ZUCCHINI FRIES
Fresh zucchini squash, hand cut into shoe strings, tossed in gluten free flour and fried crispy, dusted with salt and pepper, served with a lemon wedge and lemon mayonaise (Maionese al Limone).
FRIED OLIVES, SAUSAGE olive all’ ascolana
Olive all’ ascolana, fried green stuffed olives with sausage, Italian sausage( pork, garlic, fennel seeds, parsley) wrapped around blue cheese stuffed olives (gorgonzola cheese). breaded with rice flour, eggs and panko. it is fried crispy 3pc, finished with fresh parmesan grated on top and served with calarbrian chili on the side.
PROSCIUTTO & MELON
prosciutto e melone
24 month proscuitto shiced thinly that lays over, seasonal melons catalope and eventually honey dew. Currantly we are using Cavaillons melons which are a small Charentais variety always distinguished by a yellow-green, ribbed shell and brilliant, flame-orange flesh. When left to field-ripen, Cavaillon/Charentais develop an overpowering melon-floral fragrance you can smell when walking by. The flesh is succulent and dense with the rich fruity flavor of the tropics.
TUNA CARPACCIO TONNATO Carpaccio Tonno Tonnato
Carpaccio meaning thinly sliced or pounded meat or fish. For this dish it is thinly pounded tuna, brushed woth tonnato sauce (sauce made from cooked tuna, mayo, capers, cornichons, garlic, lemon and dijon mustard. fished with fresh crack pepper, olive oil and fried capers. This dish was was made in Venice at Harry’s Bar and named after a painter Vittore Carpaccio,
BURRATA & ROASTED PEPPERS
Classic fired roasted red peppers, which are cleaned and quickly pickled in a aromatic bath of garlic, fennel, coriander, vinegar. it is then drained and marinted in shaved garlic & olive oil. Served with fresh cows milk burrata and bread.
CAPRESE SALAD
Daily fresh house made mozarella (non age, fresh cheese made form cheese curds salt and warm water) , served with fresh and confit tomaotes, olive oil and basil. FUN FACTS: Although the salad’s origin story is not totally solid, it is said, The salad is named after the island of Capri, where it is believed to have originated.Two common stories about its origin include it being an homage to the Italian flag or “in the 20th century to appease the palates of vacationing royalty and important politicos.
FAVA & GIGANTE BEAN SALAD
Gigante Beans cooked with aromatics, mushroom and herbs until tender. Fresh fava bean also know as broad bean in the family of peas and beans. Both are dressed with a parmesan vinaigrette( aged parmesan, vinegar, olive oil, garlic, shallots, pepper and dijon) fresh herbs. Garnished with fresh shaved Parmigiano Reggiano cheese. Both these beans have a sweet mild flavor with a creamy & meaty texture, the gigante beans are dried beans soaked over night, then slow cooked, the fava beans are fresh and seasonal beans.
TRI COLORE SALAD
A mix of seasonal and chicory lettuces, tossed in a shallot vinaigrette (dijon, shallot, vinegar) mixed herbs, dill, parsley, chives, avocado chunks, citrus segments (orange) shaved radishes. finished woth a squeeze of lemon, cracked pepper and olive oil.
WARM MUSHROOMS
Mixed seasonal mushrooms (maitake, trumpet royal, hon shimiji, shitake cooked with shallots, garlic, rosemeary, thyme and deglazed with maderia (fortified wine Madeira’s uniqueness among wines derives from a variety of factors. The island is itself volcanic, rising steeply from the sea, with vineyards planted on its slopes at elevations up to a half mile above sea level. Most of the common grape varieties are either unique to the island or of unknown origin). Served with fried sage.
FRIED CALAMARI
Fresh Squid or calamari cleaned and soaked in milk (Tenderize: Soaking calamari rings in milk and then frying them long enough will give you the perfect non-rubbery texture) tossed in gluten free seasoned flour, fried crispy and served with crispy herbs, lemon and a spicy marinara sauce
FAVA & GIGANTE BEAN SALAD
Gigante Beans cooked with aromatics, mushroom and herbs until tender. Fresh fava bean also know as broad bean in the family of peas and beans. Both are dressed with a parmesan vinaigrette( aged parmesan, vinegar, olive oil, garlic, shallots, pepper and dijon) fresh herbs. Garnished with fresh shaved Parmigiano Reggiano cheese. Both these beans have a sweet mild flavor with a creamy & meaty texture, the gigante beans are dried beans soaked over night, then slow cooked, the fava beans are fresh and seasonal beans.
WAGYU BEEF CARPACCIO
RAW Wagyu sirloin flap rolled into rounds and sliced carpaccio style and layered on a plate, brushed with caper mayonaise, arugula and shaved parmesan. garnished with cracked pepper and olive oil.
MEATBALL POMODORO
Classic beef and veal meatballs, made with garlic, onion, milk eggs & gluten free bread crumbs. served with house tomato sauce , parmesan cheese.
RIGATONI, SAUSAGE, VODKA SAUCE
House made rigatoni, cooked with italian sausage, creamy vodka sauce, fresh peas, parmesan cheese. Vodka sauce is made with a base of our house marinara sauce, gary’s vodka, butter and cream. Fresh peas are added to the pick up. garnished with shaved parmesan. Rigatoni comes from Rome, The pasta’s signature ridges (rigatoni translates to “ridged”) cannot be added by hand, so the pasta must be extruded through dies to produce its unique texture.
PAPADELLE BOLOGNESE
Papadelle pasta made in house( durum flour and water) tossed in a classic beef and veal bolognaise sauce( onion, garlic white wine, carrots, celery, cream, tomatoes, nutmeg and herbs). Pappardelle is a long thinly rolled out pasta which originated in Tuscany in the 14th century, and has traditionally been served there with very Tuscan-style sauces. the papardelle is granished with shaved pecorio romano cheese, olive oil and fresh parsley.
BRANZINO
Mediterrian Bronzino boneless filet, roasted and brushed with a compound butter finished shaved fennel, and zucchini escabeche. (Zucchine alla Scapece, derives from one of the most ancient food preservation techniques: the Escabeche. It is a classic of the Neapolitan cuisine. The zucchini are previously fried, then marinated into a mixture of garlic, vinegar, and fresh mint) fish will be drizzled with olive oil.
VEAL MILANESE
Veal Milanaise, pounded veal chop brined in milk and garlic for tenderization, then breaded with gluten free bread crumbs and fried. it is served with an arugula salad, lemon vinaigrette and shave parmesan. FUN NOTES: In Milan, a dish called lumbolos cum panitio ‘chops with bread’ and was served in 1134. It is mentioned at a banquet for the Canons of the basilica Sant’Ambrogio in Milan. It is not known if the meat was covered in breadcrumbs or if it was served with bread as a side dish. Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thin sliced meat, which was breaded and fried.
RISOTTO MILANESE
Nano vialone rice Vialone Nano is an Italian semifino (medium-grain) rice variety. It is typical of the flat, rice-growing areas of the southern province of Verona (Bassa Veronese), in Veneto. This dish is cooked with alliums, white wine, saffron chicken stock, butter until al dente. Fresh peas is added and ganished with shaved parmesan.
MUSHROOM TORTELLINI
Tortollini filled with a mushroom paste ( portobello, cream, aromatic, allium) served in a shitake sauce and ganished with cracked pepper. All the differnt mushrooms fill this dish with layers of umami and delicate notes.
TAGLIATA
Wagyu Hanger ( IMPERIAL FARMS AMERICAN WAGYU- Japanese bull and american angus heifers. this cut is 6-7oz is marinated in allium, aromatics. pan seared, brushed with a compoud butter “love butter” butter, beef fat, garlic, herbs de provance and served with rocket (arugula) honey bomb tomatoes, 24 month age parmessan and balsamico vinaigrette.
