MENU Restaurant Week Winter 2015

RESTAURANT WEEK

February 16 to March 6, $25 Lunch

 

WINE

White

Pinot Grigio, Della Scala, Friuli, 2013

$6 glass, $9 quartino, $15 mezza, $30 bottle

 

Red

Nero d’Avola, Campo Reale, Tenuta Rapitala, Sicily, 2013

$6 glass, $9 quartino, $15 mezza, $30 bottle

 

ANTIPASTI

 

Insalata

misticanza, arugula, herbs, parmigiano, aceto balsamico, pochead pear


Zuppetta

green lentil soup,  potato,  farro 


Salmon

atlantic salmon crudo, fennel, saffron, orange

SECONDI

 

Pollo al mattone

chicken breast al mattone, mushroom “sotto olio”, herb potato,  bitter green salad


Branzino

mediterranean sea bass, taggiasca olives, sunchoke, clementine, root salad


Tortelli

swiss chard and  ricotta, brown butter, lavender

 

DOLCI

 

Gianduja

gianduja, salted hazelnut, orange sorbet 


panna cotta

buttermilk panna cotta, saba raspberry, spicy pop corn