Small Plates Flashcards
Prosciutto bruschetta
Grilled ciabatta bread (brushed with garlic oil) topped with crescenza cheese, grilled asparagus and prosciutto di parma
Chefs board
Thin slice prosciutto, provolone picante, crescenza cheese, apricot mostarda, eggplant caponata, marinated castlevetrano olives, marcona almonds, roasted red peppers, grilled asparagus, served with grilled bread.
Grilled artichoke
Three artichoke halves poached until tender (in water, thyme, lemon, onion and peppercorn) and then grilled with oil salt and pepper
Truffle garlic bread
Ciabatta bread torn into pieces and baked in a cast iron skillet with garlic butter (butter, garlic, parsley, Grana padano) and mozzarella cheese. Topped with house made ricotta cheese, Grana padano, fresh herbs and truffle oil.
Crispy calamari
Tempura-battered rings of calamari (5 oz), flash fried, tossed with arugula and dressed in lemon parsley vinaigrette. Served with a grilled lemon
grilled cauliflower
Grilled cauliflower, romanesco and asparagus, crispy pancetta, fresh herbs and croutons tossed with a lemon vinaigrette (lemon juice, lemon zest, honey, blend oil), sitting on top of a pancetta cream sauce and topped with a fresh farm egg.
Black Mediterranean mussels
16 oz of mussels sautéed and steamed with garlic, calabrese salami, oregano, thyme and white wine. Finished with a touch of butter and served with grilled bread
Arancini
Mushroom, smoked mozzarella and Parmesan risotto, rolled into balls breaded in panko and flash fried until crispy. Served in marinara sauce
Braised meatballs
All beef meatballs (ground beef, onion, garlic, thyme, oregano, parsley, pecorino, Parmesan, egg, half and half, breadcrumbs) roasted and then gently cooked in our marinara sauce. Served with a side of garlic bread.
Zucca chips
Thinly shaved zucchini dusted with flour and flash fried until crispy. Seasoned with kosher salt, finished with herb mix
