Secondi - Entrees

Question 1

Salmone

Answer 1

6 oz of pan seared salmon filet, braised borlotti beans, roasted tomato, eggplant, and salsa verde

Sustainable farmed Scottish salmon (skin off)

Salsa verde consists of arugula, shallots, capers, anchovies, red wine vinegar and olive oil.

Borlotti beans are dappled white and red bean related to the kidney bean and pinto bean. This is a common bean in Italy where it is typically used for soups and with pasta. The beans are slowly braised in tomato water garlic, and onions.

Question 2

Spalla di maiale

Answer 2

7 oz of salt cured pork shoulder, roasted sweet squash, braised kale, figs, preserved orange jus

The pork shoulder used is from a Duroc breed pig and cures for 12 hours with brown sugar, allspice, toasted fennel, cinnamon and salt to retain a juicy and tender pork shoulder

Question 3

Capasante

Answer 3

Seared dayboat scallops (U10 size - 10 to a pound), kambucha squash, fontina cheese, petite herbs, roasted radicchio, lemon vinaigrette

Arborio Rice cooked slowly with squash Rachelle fontina cheese and finished with butter.

Radicchio is a leafy chicory sometimes known as Italian chicory. Leafy vegetable, bitter and spicy in taste. Mellows when it is grilled or roasted

Question 4

Branzino

Answer 4

Cauliflower, roasted cherry tomato, caperberries, taggiasca olives, tomato herb broth, and herb oil

Italian sea bass aka Branzino.

It’s filleted and the diner will receive two filets or one whole dish deboned.

The branzino is lightly coated in flour, salt, and pepper. The filets are then cooked in olive oil until the skin is crisp.

Question 5

Bisteca

Answer 5

Grilled 8 oz prime flat iron steak, agro dolce ciopollini onions, garlicy spinach, creamy polenta Parmesan, extra virgin olive oil

Flat iron steak - (top blade steak) A unique cut from the shoulder section that is butchered in a way to increase the tenderness of the steak

The steak is seasoned with kicker salt and cracked black pepper. Onions are cooked in a sweet and sour red wine vinegar sauce and pared with a creamy fontina polenta. The steak is finished with extra virgin olive oil and kosher salt.

Medium rare temperature is recommended

Question 6

Pollo Arrosto

Answer 6

Jidori chicken, blue lake green beans, creamy polenta, rosemary jus

Bribed and pan roasted Jidori chicken (free range airline breast 10-12 oz) with fresh lemon and rosemary. The chicken is deboned except for a small wing portion of the breast (airline). Chicken is brined in a salt/sugar water solution with aromatic herbs and spices.

Rosemary jus - rosemary, garlic, red wine, veal stock