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7 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Gremolata |
Lemon zest, garlic, parsley, mint, breadcrumbs , ginger |
It’s on the lamb - harissa braised agnello |
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Harrisa Brasied agnello |
Fall of the bone, Carrot polenta (Greek yogurt) Mint Gremolata, Crispy Shallots |
Secondi |
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Rosemary Focaccia & Taleggio |
6 inch round. Sliced in half (through the equater) & stuffed with motz & taleggio - so it has sexy cheese pull-ability with a strong, funky taste. Warmed in the deck overnight on the antipasti station put back together and cut into three pieces brushed with olive oil |
Pane |
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Tigelle & Butter |
Nut free, vegetarian Traditional Emilia Romagna bread. A cross between an English muffin and a crumpet, backed stove top in a traditional tigele iron that chef bought in Modena 10 years ago and schlepped back to the states served with butter. Offer a plate of prosciutto to company as tradition |
Pane |
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Pesce Fritto |
Whole branzino head on! Nut free, shellfish free, dairy free Green garlic salmoriglio, fennel salad, fries until crisp topped with pickled lemons, salsa verde and fennel parsley salad. 1.5 pounds. Salsa verde is traditionally eaten on bollito misto (boiled mixed meats) in Rome, but it is delicious with heartier seafood. Parsley and basil are hand chopped and blended with bread, red wine vinegar, colatura, garlic, and chopped capers. It’s at one creamy, textural, piquant and a little funky while being really herbaceous. |
Secondi |
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Capasanta piccata |
Diver scallop, Meyer lemon, buttered pine nuts Gluten free Taking a spin on an Italian American classic “chicken piccata” we’ve removed the ooey gooey sauce and replace it with seared U12 diver scallops, white wine, light lemon butter, studded with preserved Meyer lemons, Hungarian hot wax peppers, and capers. Served on braised Swiss chard and topped with butter pinenuts, this dish is super lux in an understanding way. |
Secondi |
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Pollo al mattone |
Nut free, gluten free Lightly smoked with applewood, chicken under a brick is an ancient Roman dish. Rome is the capital of Italy and sits in the lazio region. Home to many famous ruins and fountains, as well as famous dishes like carciofi all’s guidea and amatrciana. Cooking the boned out chicken under a brick may seem archaic, but it shortens the cooking time, keeps the bird juicy with incredible juicy skin. It’s freaking genius. Our bricks are local and artisanal from the South Bay Home Depot. We stuff the birds with lemon rosemary butter and served with pan jus, and braised escarole. Dusted with lemony sumac and a bit of olive oil to finish |
Secondi |
