Bar Menu

may 18 – may 24, 2013

 

ASSAGGI

Piatto Misto platter of chef’s selections, serves 2-3  18

Affettati misti selection of cured meats 14

Olive citrus marinated mixed olives 4

Suppli fried tomato & basil risotto, mozzarella 8

Melanzana breaded, fried eggplant, layered with mozzarella, pomodoro sauce 7

Polpette beef & pork meatballs, pomodoro 6

Polenta Fritta polenta fries, parmesan cream 8

 

PIZZE

Margherita Fiore di Nonno mozzarella, pomodoro, basil 11

Salsicce housemade garlic and fennel sausage, broccoli rabe, ricotta Parmigiano Reggiano  12

Uovo tomato sauce, Prosciutto di Parm, fried farm eggs, Pecorino Toscano 12

Scamorza scamorza cheese, Prosciutto di Parma, fried farm eggs,arugula 11

 

GUSTI E VINI
(3 tastings with wine pairings)

Formaggi Fritti fried hubbardston goat cheese, olive tapenade
2011 Tormaresca, Puglia Chardonnay, Puglia

Peperoni Ripieni roasted red pepper filled with caper, anchovy, golden raisin
2011 Vinosia, Beneventano Falanghina, Campania

Finocchiona con Finocchio fennel salame with shaved fennel
2010 Malvirà, Langhe Favorita, Piedmont

All three tasting portions and wine pairings  $20

 

DOLCI e FORMAGGIO

Tiramisù flavored with Kahlua & Myers dark rum 7

Panna Cotta vanilla panna cotta, seasonal fruit compote 8

Pissota olive oil cake, blood orange marmellata, candied orange zest 7

Cannoli cannoli shell, sweetened ricotta, candies pistachios  7

Torta di Cioccolata flourless chocolate cake, toasted hazelnuts, brachetto syrup 7

Sorbetto trio of sorbets 6

Gelato housemade gelato  6

Biscotti assortment of Tomasso’s cookies 6

Formaggio daily cheese selection 11

 

Chef – Josh Brown

Capesante pan seard scallop, salsa verde
2011 Vinosia, Beneventano Falanghina, Campania

Crostino di Fegato chicken liver mousse, golden raisin agrodolce
2010 Lechthaler, Trentino Pinot Nero, Trentino

Crespellerobiola cheese fritter
2011 Capestrano, Verdicchio di Matelica, Abruzzi