N&T Menu

Question 1

Market catch

Answer 1

• Local wild stripe bass
• Served with balsm farm swiss chard
• and heirloom fingerling potatoes

finished with a tomato butter sauce and micro pea shoots

Question 2

Wood grilled yellowfin tuna

Answer 2

• Loin of tuna grilled to medium rare
• Served with an eggplant caponata

caponata

• Japanese and italian eggplant
• Diced red peppers
• Carrots
• Red onions
• Fennel
• Capers
• and tomato agro dulce

Question 3

la quercia artisanal meat plate

Answer 3

prosciutto picante
lomo (pork loin)
nduja (spicy prosciutto spread
served w/ pickled vegies and tuscan toast

Question 4

pan roasted atlantic swordfish

Answer 4

served over sugar snap peas and roasted nf mushroom fricassee

Question 5

Orecchietti

Answer 5

this is fresh dried pasta

• tossed w/ roasted diced eggplant
• roasted cherry tomatoes
• basil
• parmesan
• topped w/ a half buratta

Question 6

Heirloom tomato n mozz salad

Answer 6

-house-made mozz over
-sliced balsam heirloom tomato
-w/ garlic oil n saba
topped w/ grilled bread

Question 7

lobster salad

Answer 7

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Question 8

Poussin Sotto mattone

Answer 8

cooked in the wood grill

served with a vegetable panzanella salad (delicada squash, tomato, cucumber n basil

Question 8

Berkshire Porkchop

Answer 8

grilled double cut

served w/ apple mustarda with apricots
and braised kale

Question 8

Artichoke Ravioli

Answer 8

house made ravioli made w/ pureed artichoke, butter, parmesan, egg yolk, and ricotta

brown butter truffle oil and peelings and sage

Question 9

ricotta cavatelli

Answer 9

pasta is tossed in a pan sauce made with braised lamb shoulder (w/ white wine, vegetables, n chx stock)
finished w/ pecorino, raisins, and toasted pine nuts

Question 9

vitello tonnato

Answer 9

thinly sliced veal that has been poached in water cooled served with a tuna sauce (oil cured tuna thats pureed)

topped with crispy capers and micro arugula

Question 10

wood roasted octopus

Answer 10

octopus legs that are marinated and grilled, sliced and tossed with local potatoes and salsa verde
then cooked in the wood oven in a casuela with bread crumbe

Question 11

Kale salad

Answer 11

kale is tossed in lemon vinaigrette

served over harissa spicy carrots
thinly sliced, blanched and sauteed with (garlic, tomato, harissa and lemon) seasoned w/ cumin and coriander

Question 11

foie grad

Answer 11

2oz filet of foie gras pan seared

served w/ a corn pancake and fig jam

Question 11

roasted beet salad

Answer 11

salad of roasted beets, red onions, and purslane served over a spread of whipped feta chz