One10 Food Menu

Front 1

Fried calamari, zucchini and artichoke

Back 1

7oz fried calamari, zucchini, and artichoke with frisée cherry peppers with a tomato aioli

Front 2

Braised baby Spanish octopus

Back 2

4 tentacles with a house made limoncello vin. With and artichoke purée underneath with watercress and sweet drop peppers

Front 3

Sous vide pork belly

Back 3

5 pieces with fig jam and butternut squash with parsley oil and microgreens

Front 4

Pancetta wrapped shrimp

Back 4

3 pieces of U15 shrimp over a white bean Tuscan bean salad (gigante beans) with celery, carrot, onions, garlic, tomato, with a red wine vin. And basil oil

Front 5

Grilled calamari piadini

Back 5

4oz of grilled calamari over a parsnip purée with roasted fingerling potato’s and a Calabrian chili sauce on an Italian flatbread

Front 6

Shishito peppers

Back 6

1/4 can be spicy with garlic chips and sea salt with lemon oil

Front 7

Torn burrata

Back 7

4 oz of burrata with heirloom tomatoes, cherry tomatoes, Saba ( dark reduction ) and basil and olive oil

Front 8

Zucchini rollatini

Back 8

1 pieces of zucchini lightly breaded and baked with ricotta cheese with a lemon zest in a tomato sauce

Front 9

PatLafreida Sausage

Back 9

One long sweet sausage with broccoli rabe and roasted red pepper

Front 10

Quattro Verdi

Back 10

Watercress, argula, baby spinach, and kale with pear, orange, dried cranberries, feta, walnuts and a shallot vin.

Front 11

Chopped

Back 11

Avocado, cucumber, chickpeas, tomatoes, bell peppers (red and yellow) and roasted corn with a creme fraiche avocado dressing

Front 12

Caesar

Back 12

Red romaine with a “broken” dressing (no mayo) with croutons and shaved Parmesan ((has anchovies in dressing))

Front 13

Santorini

Back 13

Tomatoes, arahovia feta, onions, olives, cucumbers, with a red wine and olive oil vin.

Front 14

One10 salad

Back 14

Arcadian greens, grilled red onions, crumbled goat cheese, cherry tomatoes with a balsamic vin.

Front 15

Bib lettuce

Back 15

Bib lettuce, sunflower seeds, shaved cucumber, cherry tomatoes, avocado with a banyuls vin. (Honey in dressing)

Front 16

Roasted grain

Back 16

Organic chicken with farro, roasted carrot, beets, butternut squash, sweet potato and pumpkin seeds with a maple balsamic vin.

Front 17

Seared tuna salad

Back 17

4 oz of rare (yellow fin tuna) ahi tuna with an alfalfa sprout salad with spicy mayo underneath with avocado hummus, edamame, diced tomatoes, with and avocado creme fraiche

Front 18

Crispy calamari salad

Back 18

Watercress, argula, baby spinach, kale, frisée with red Fresno peppers, fried calamari, picked red onions, and garlic chips, house mad limoncello vin. over top

Front 19

Steak salad

Back 19

6oz of marinated skirt steak with shaved Brussel sprouts, cranberry, green apple, celery, Gorgonzola, walnuts, with a champagne vin.

Front 20

Chopped shrimp salad

Back 20

Avocado, blanched shrimp (U15) tomatoes, cucumber, roasted corn, blanched broccoli florets, sunflower seeds, bell peppers, chickpeas with an avocado creme fraiche.

Front 21

Classic PatLafrida wagyu Burger

Back 21

10oz patty with apple smoked bacon, cheddar cheese, and social sauce (oil, sun-dried tomato, peppercorn, olives, tomatoes, and mayo)

Front 22

Artisanal Pat LaFrieda burger

Back 22

10oz smoked pork belly with Camembert cheese, watercress, pickled red onions, with a black pepper horseradish aioli

Front 23

Impossible burger

Back 23

6oz soy potato protein “burger” with alfalfa sprouts and an avocado hummus

Front 24

Pan seared salmon

Back 24

7 oz Scottish salmon fennel dusted on an eggplant purée (olive oil, bell peppers, garlic and oil) with a tomato essence cut square with pan seared skin on

Front 25

Seared yellow fin tuna

Back 25

6 oz of ahi tuna over butternut squash risotto with burrolo rice and herb green pea purée with parsley and milk and heavy cream

Front 26

Grilled Mediterranean branzino

Back 26

7 oz branzino (white flaky fish) over grilled zucchini, blisters tomato, haricot vert, carrot, red onion and charred lemon with a lemon caper sauce

Front 27

Grilled swordfish

Back 27

8oz “steak” with asparagus, heirloom tomatoes, with preserved lemon peel caper sauce with celery and parsley

Front 28

Sautéed shrimp and scallops

Back 28

3 u10-20 sea scallops and 3 u15 shrimp over a bed of Swiss chard with bacon and sun-dried tomatoes with a white wine herb sauce

Front 29

Pan seared Chilean seabass

Back 29

7oz Skin on center cut Chilean sea bass with a lobster vin. With shaved brussel and roasted pistachio

Front 30

Steak pizzolia

Back 30

12 oz CAB strip steak with tomato sauce on top (bell peppers and tomatoes with mushroom mix)

Front 31

Long bone shortrib

Back 31

16oz fall of the bone short rib over a bed of horseradish celery root whipped purée with petite veg (celery, parsnip, pearl onions and carrot)

Front 32

Lemon roast chicken

Back 32

1/2 the bird with lemon sauce with rosemary and served with brussel sprout hash (cinnamon, nutmeg, brown sugar) with brussel sprouts, onion, sweet pot. And butternut squash

Front 33

Filet mignon

Back 33

8oz filet served with Yukon gold potato’s with pearl onions and mushroom mix with Demi glaze

Front 34

Chicken parmigiana

Back 34

7oz panko garlic confeit chicken topped with mozzarella with 2 1/2 oz of fresh fetuchinni

Front 35

Butcher black pork chop

Back 35

16oz grilled off pork with cherry Tom. And sautéed broccoli rabe

Front 36

Osso Bucco

Back 36

16/18 oz veal (upper cattle) over polenta with pan jus (served with cocktail fork)

Front 37

Black spaghetti

Back 37

5oz ink stained spaghetti with bay scallops and shrimp with fresh bottago eggs with a lemon white wine sauce with asparagus and tomato

Front 38

Rigatoni

Back 38

Arugula pesto with cremimi mushrooms and apple smoked bacon with and pine Nuts and brussel sprouts

Front 39

Fresh pappardelle

Back 39

5oz fresh house made pasta (eggs and flour) with veal/ pork/ wavy brisket with bolognese (tomato, onion, shaved parmigiana and reggiano with lemon zest ricotta )

Front 40

Fresh fettuccine

Back 40

5oz with truffle cream sauce

Front 41

Paccheri

Back 41

Slap pasta with Tom. Sauce with basil and onion and shaved Parmesan

Front 42

Chitarra

Back 42

5oz pasta with cheese and pepper (Parmesan and Romano) with black pepper