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28 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Yellowtail with Pink Sea Salt
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Primi Piatti (Appetizer)
Raw Yellowtail with Olio di Zenzero and Flaked Sea Salt. YELLOWTAIL (hamachi) is sliced sashimi style then brushed with CHILI OIL, GINGER OIL, ZENZERO and topped with flaked SEA SALT, MARINATED RED ONIONS, and MICRO GREENS. setting: app fork, knife sensitivity: pescatarian ok/shellfish micros: yellowtail |
Wine Pairing:
Vermentino |
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Tuna Susci
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Primi Piatti (Appetizer)
Tuna 'Susci' with Marinated Vegetable and Preserved Truffle AHI TUNA is sliced and pounded flat. It is then rolled with a mixture of cooked CARROT, CHIVES, PRESERVED TRUFFLES, and MICRO GREENS. It is then sliced, dressed with EVOO, MALDON SEA SALT, and topped with micro greens, and HON SHIMEJI MUSHROOMS. setting: app fork, knife sensitivity: pescatarian ok/shellfish micros: tuna susci |
Wine Pairing:
Vermentino |
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Creamy Polenta, Fricassee of Truffled Mushroom
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Primi Piatti (Appetizer)
Creamy Polenta with Fricassee of Truffled Mushroom Polenta The POLENTA (a classic boiled cornmeal dish from Northern Italy) is cooked for three hours in a mixture of milk and cream, and then finished with BUTTER and PARMIGIANO. The MIXED WILD MUSHROOMS are sauteed with EVOO and THYME. Chicken reduction is the base of the fricassee. Carmelized SHALLOTS, PRESERVED TRUFFLES, and CHIVES are added to the sauce. The dish is finished witha touch of WHITE TRUFFLE OIL. setting: soup spoon sensitivity: dairy, garlic, can be veg. micros: polenta |
Wine Pairing:
Zyme 'Black to White', White Rondinella |
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Beef Short Rib, Vegetable and Farro Risotto
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Primi Piatti (Appetizer)
Braised Short Ribs of Beef with Vegetable and Farro Risotto The SHORT RIBS are braised and served off the bone in slices. The short ribs are braised in RED WINE, TOMATOES, CHICKEN REDUCTION, MIREPOIX (carrots, onions, celery), GARLIC, ROSEMARY and THYME. FARRO, an acient Italian wheat grain, is cooked in the style of risotto with SEASONAL VEGETABLES (yellow squash, zucchini, tomatoes, etc). The short rib is the placed on top of the "risotto" and finished with a sauce made of the beef braising liquid, shaved PARMIGIANO REGGIANO, EVOO and MICRO GREENS. setting: app fork, knife sensitivity: dairy, garlic micros: shortrib |
Wine Pairing:
Statti Arvino |
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Roasted Sea Scallops
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Primi Piatti (Appetizer)
Roasted Sea Scallops Two U10 SEA SCALLOPS (under 10 pieces) are seared and served medium rare to medium. The garnish is roasted SUNCHOKES (also known as Jerusalem artichokes) are sauteed PORCINI MUSHROOMS. The sauce is made from caramelized SHALLOTS, sunchokes, EVOO, and CHICKEN STOCK. It is served tableside. setting: app fork, knife. micros: scallops |
Wine Pairing:
Gulfi |
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Olive Oil Poached Octopus
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Primi Piatti (Appetizer)
Olive Oil Poached Mediterranean Octopus The OCTOPUS is poached with CARMELIZED ONIONS, THYME, ROSEMARY, a little CHILI FLAKES, and EVOO. After the octopus is poached it is cooled and portioned. It is warmed through with new oil. The octopus is combined with FINGERLING POTATOES, CAPERS, CARMELIZED SHALLOTS, and a touch of RED WINE VINEGAR. CHIVES and PARSLEY finish the dish. setting: app fork, knife sensitivity: shellfish micros: Octopus |
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Pumpkin Soup
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Primi Piatti (Appetizer)
Pumpkin Soup with Farro, Marcona Almonds, and Pumpkin Spiced Croutons. The soup is made from CARAMELIZED SHALLOTS, ROASTED PUMPKINS, and HERBS. The soup is poured table side. It is served with FARRO, MARCONA ALMONDS, PUMPKIN BREAD BRIOCHE, and drizzled with a little PUMPKIN SEED OIL. setting: soup spoon sensitivity: nuts, vegan dish micros: pumpkin soup |
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Autumn Vegetable Salad with Foie Gras Emulsion
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Primi Piatti (Appetizer)
Autumn Vegetable Salad Roasted vegetables highlight this dish. The vegetables change as the season continues. They are for now: PARSNIPS, CARROTS, ACORN SQUASH, PUMPKIN, CELERY ROOT, and BUTTERNUT SQUASH. The vegetables get roasted with THYME, ROSEMARY, and EVOO. A ragu (meat based sauce) of BLACK TRUMPET MUSHROOMS are on the dish as well. A FOIE GRAS EMULSION (Reduced CHICKEN STOCK and FOIE GRAS soaked in PORT) lightly coats the vegetables and toasted hazelnuts finish the plate. setting: app fork, app knife sensitivity: nuts micros: Autumn Veg |
Wine Pairing:
Valpolicella |
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Stracciatella Salad
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Primi Piatti (Appetizer)
Stracciatella Salad STRACCIATELLA is a soft COW'S MILK CHEESE that is very creamy. It is similar to the interior of burrata. CHARRED FIGS and BABY LOCAL GREENS accompany the dish. A little FENNEL POLLEN is sprinkled on the figs before they are caramelized. 10 YEAR OLD BALSAMIC TRADITIONALE is drizzled around the plate along with a BEET REDUCTION. FRIED CAPERS and CROUTONS are added. setting: app fork, knife sensitivity: dairy micros: stracciatella |
Wine Pair:
Verdicchio |
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Grilled Cuttlefish
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Primi Piatti (Appetizer)
Grilled Cuttlefish The CUTTLEFISH is marinated with LEMON, CHILI FLAKES, EVOO, and PARSLEY. It is cooked rare and sliced thinly. It is garnished with MEYER LEMONS, BUTTERNUT SQUASH, PUMPKIN SEED OIL, ORANGE OIL, and a touch of CHILI OIL. HORSERADISH GREENS top the dish and give it a little pop. setting: app fork, app knife sensitivity: nuts??? micros: Cuttlefish |
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Agnolotti Dal Plin
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Pasta
Agnolotti Dal Plin with Hon Shimeji, Organic Carrots, & Parmigiano The stuffing consists of VEAL, PORK, CHICKEN leg meat, and CHICKEN REDUCTION that has been cooked thoroughly then pureed, it is then mixed with FONTINA FONDUE, TRUFFLE, and the pasta is made. The sauce consists of finely diced CARROTS, GREEN ONIONS, MUSHROOMS, CHIVES, this is sauteed with the pasta along with some of the pasta water, and is finished with BUTTER and chives. This topped with PARMIGIANO REGGIANO emulsion. setting: soup spoon, small fork micros: agnolotti |
Wine Pairing:
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Spaghetti with Tomato and Basil
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Pasta
Spaghetti with Tomato and Basil This is a signature dish. The sauce is made of FRESH PLUM TOMATOES that have been cooked down they are then combined with EVOO that has been infused with GARLIC BASIL, and CRUSHED RED PEPPER, to create a smooth emulsion. The al dente paste is then added to this along with some of the cooking liquid and finished with a chiffonade of BASIL, BUTTER, EVOO, and PARMIGIANO. setting: soup spoon, large fork sensitivity: dairy, veg, gluten, garlic micros: spaghetti |
Wine Pairing:
Albana di Romagna (White) Colorino (Red) |
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Duck & Foie Gras Ravioli
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Pasta
Duck & Foie Gras Ravioli with Moscato Passito Reduction Agnolotti (purse shaped pasta) is filled with a stuffing of braised duck, which has been pureed with foie gras. The sauce consists of a reduction of Marsala wine and chicken broth, and is drizzled over top of the pasta to place and finished with chives. setting: small fork, knife sensitivity: dairy, gluten, garlic micros: ravioli |
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Beet and Ricotta Casonsei
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Pasta
Roasted Beet and Smoked Ricotta Casonsei RED BEETS are roasted until tender and then pureed until smooth. It is allowed to drip overnight to remove excess moisture and concentrate the flavor. SMOKED RICOTTA is incorporated into the puree. Finally PARMIGIANO REGGIANO is folded into the mixture. The sauce is made from pasta water, butter, and grated parmigiano. The pasta is tossed with toasted POPPY SEEDS and then finished with PISTACHIOS and additional grated parmigiano cheese. setting: soup spoon, large fork sensitivity: nut micros: casonsei |
Wine Pairing:
Gulfi |
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Pumpkin Cappellaci
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Pasta
Pumpkin Cappellaci PUMPKIN is roasted in the oven until tender. The pumkin are roasted with RED CHILI FLAKES, SALT, and EVOO. The pumpkin is hand smashed and pressed to drain any excess moisture overnight. The filling is mixed with PARMIGIANO, RICOTTA, and a touch of AMERETTI COOKIES that have been ground. The cappellaci is cooked with pasta water and BUTTER. Parmigiano, PARSLEY, and additional amaretti cookies finish the dish. setting: soup spoon, large fork sensitivity: nut micros: cappellaci |
Wine Pairing:
lo Strabismo di Venere |
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Scialatielli with Crab and Sea Urchin
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Pasta
The SCIALETIELLI is made from BASIL, BLACK PEPPER, FLOUR, and MILK. The scialatielli is long, slightly thick pasta from Sorrento (similar to linguini). The sauce is made with a touch of RED CHILI FLAKES, GREEN ONIONS, EVOO, and PASTA WATER. Right before serving the pasta is tossed with the CRAB MEAT and SEA URCHIN. setting: large spoon, fork sensitivity: shellfish micros: scialatielli |
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Black Cod
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Entree
Roasted Sable Fish (Black Cod) with caramelized fennel & concentrated tomato The BLACK COD is pan-roasted, finished in the oven, and then glazed with a TOMATO REDUCTION. The plate is garnished with roasted FENNEL and CONCENTRATED TOMATOES (tomatoes that have been peeled, marinated with THYME, GARLIC, OREGANO, and EVOO, and slowly dried in the oven to concentrate the flavor.) The plate is finished with a sauce made of CHICKEN REDUCTION, SHALLOTS, and finished with BARREL-AGED RED WINE VINEGAR. setting: big fork, knife sensitivity: meat stock micros: black cod |
Wine Pairing:
Zyme 'Black to White', White Rondinella |
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Veal Tenderloin
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Entree
Veal Tenderloin Wrapped in Pancetta with Sweetbread, Autumn Vegetable Ragu Milk fed VEAL TENDERLOIN is wrapped with PANCETTA. It is seared and roasted in a low temperature oven until medium rare. The SWEETBREADS are poached with WHITE WINE, MIREPOIX, and THYME. The sweetbreads are pan friend to make crispy and SEASONAL VEGETABLES are added. CHICKEN REDUCTION and HERBS finish the dish. The veal portion is about 6 oz. 1 1/2 oz of sweetbreads. setting: big fork, steak knife sensitivity: meat stock/pork micros: veal |
Wine Pairing:
Statti Arvino |
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Grilled NY Steak
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Entree
Grilled NY Steak The beef is dry aged for 21-28 days. A portion of 8 oz. of trimmed beef. Baby potatoes are roasted whole and cut depending on the size. The beef is grilled and finished in a low temperature overn until the ordered temp is reached. The beef is allowed to rest and then sliced. Shaved parmigiano cheese finish the dish. setting: big fork, steak knife micros: beef |
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Branzino
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Entree
Branzino with melted leeks, chanterelle mushrooms, and mussels. The BRANZINO (Mediterranean Sea Bass) is sautéed skin side down in order to crisp the skin. The LEEKS are roasted in the oven with a little water until very tender and then caramelized. CHANTERELLES and MUSSELS are added to the pan and cooked with the leeks. GROESTLE- ROAST YUKON POTATOES, CARAMELIZED ONIONS, PORK JUS setting: entree fork, entree knife sensitivity: shellfish micros: branzino |
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Duck
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Spice Roasted Duck Breast, Baby Parsnip, Smoked Eggplant Puree, Lentil Sauce
The DUCK is seasoned with a spiced mix of CUMIN, PAPRIKA, FENNEL SEED. It is pan roasted to medium rare. The dish also containes a SMOKED EGGPLANT PURE, roasted BABY PARSNIPS, a LENTIL SAUCE which consists of a RED WINE VINEGAR & CHICKEN REDUCTION, that is finished with GREEN LENTILS in the sauce. The plate is also garnished with GOLDEN RAISIN MOSTARDA that is made using MUSTARD SEEDS, GOLDEN RAISINS, VINEGAR & PINENUTS. setting: entree fork, large knife sensitivity: nuts micros: duck |
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Amadei Chocolate Cake
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Signature Amadei Chocolate Cake, Burnt Orange Gelato and Espresso Sauce
AMEDEI CHOCOLATE originates from Tuscany, near Pisa. The cake is made from Amadei chocolate, EGGS, SUGAR, BUTTER, and COCOA POWDER (NO flour). It has a semi liquid center with a thin soft crust outside, served warm. ESPRESSO SAUCE is SIMPLE SYRUP, ESPRESSO, COCOA POWER. GELATO has BURNT ORANGE JUICE, CARAMEL, YOLKS, SUGAR and MILK. Sensitivity: lactose, cocoa, gluten (in chocolate crumble under quenelle) |
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Coconut Panna Cotta
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Signature Coconut Panna Cotta, Guava Soup, Caramelized Pineapple, Coconut Sorbet, Pineapple Sage
Creamy PANNA COTTA with COCONUT MILK, CONDENSED MILK, CREAM, MILK, and GELATIN. CARAMELIZED GUAVA "soup" top the panna cotta. COCONUT SORBET and a COCONUT TUILE finish the dish. Sensitivity: lactose, gelatin (for vegetarian). |
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Amaretto Flan
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Amaretto Flan, Spiced Roasted Pumpkin, Marsala Zabaglione Gelato
AMARETTO FLAN is a baked custard base made from MILK, YOLKS, AMARETTI COOKIES, and COCOA with CARAMEL CRUST. PUMPKIN is roasted with CARDAMOM and STAR ANISE. A MARSALA ZABAGLIONE is made from YOLKS, MILK, CREAM, and SUGAR. Served with ORANGE TUILE. Sensitivity: lactose, gluten, alcohol (in gelato) |
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Chocolate & Vanilla Parfait
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Signature Chocolate & Vanilla Parfait, Hazelnut Milkshake, Biscotti
Parfait consists of six layers (in order from bottom to top): COFFEE GELÉE, CHOCOLATE CRUMBLE, CHOCOLATE POT DE CRÉME, BAVARIAN VANILLA CREAM, GIANDUJA (HAZELNUT) CRUNCH, CHOCOLATE CREAM Parfait is topped with ESPRESSO GRANITE and GRAPPA SOAKED BLACKBERRIES Two OATMEAL CHOCOLATE PECAN BISCOTTIS and a HAZELNUT MILKSHAKE accompany the parfait. Sensitivity: gluten, nuts, lactose |
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Apple Crostata
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Apple Crostata
SHORTCAKE DOUGH topped with CARAMELIZED GRANNY SMITH APPLE SLICES and STREUSEL. Its baked and served with diced caramelized apples and a MASCARPONE GELATO. MASCARPONE TUILE. streusel: sugar, brown sugar, flour Sensitivity: gluten, lactose |
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Olive Oil Cake
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Olive Oil Cake
A room temperature CAKE (OLIVE OIL based) soaked in VANILLA SYRUP. Topped with a little LEMON CURD and MINTED CITRUS SEGMENTS. It's served with a TANGERINE SORBET on top of CHOPPED PECANS and a CITRUS LACED TUILE (a thin cookie). THe plate is dressed with a VANILLA BLASAMIC REDUCTION and CITRUS OIL. Sensitivity: gluten, nuts |
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Bread Basket and Condiments
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Condiments:
Butter Mascarpone (20% mascarpone cheese, 80% unsalted butter. Topped with maldon sea salt and thyme) Eggplant Caponata (Made from eggplant, tomatoes, onions, achovies, capers, basil, and parsley) Citrus & Herb Infused Olive Oil (Infused with Thyme, Rosemary, Lemon, Lime, & Orange Zest) FILONE: known as the poor man's bread, is a ong tube of bread shorter than a baguette, but very similar in both texture and utilization. It is flavorful and soft with a thin and savory crust. Perfect bread from Scarpetta. OC bakery. FOCACCIA: Flat oven baked italian bread topped with olive oil, rosemary, and coarse salt. Made in house. CIABATTINI: An italian white bread made with flour and yeast. The loaf is somewhat elongated broad and flattish and, like a slipper, should be somewhat collapsed in the middle. OC bakery. STROMBOLI: Our stromboli is filled with smoked mozzarella, salami, basil, garlic, & topped with cherry tomato. Made in house. |
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