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Our PRIX FIXE menu starts at $48 with a choice of one appetizer dish and one entree dish

PR ANZO

ANTIPA STICL A SSICI

M E L A N ZANE ALLA PARMIGIANA fried

INSAL ATE

CASA LE V E R organic mixed greens,

I CRUDI (Raw Bar)

orange

JA PA N E S E S N A P P E R daikon radish,

eggplant, tomato, mozzarella di bufala (add 4)

V I T E L LO TONNATO thinly sliced,

mozzarella, olives, avocado, cherry tomatoes, radish, carrot

CARCIO F I thinly sliced artichoke, shaved

slow roasted veal, tuna & caper sauce (add 4)

SA N DANIELE aged prosciutto, mozzarella

CARPACCIO filet mignon carpaccio,

mushrooms, crispy parmesan (add 4) pearl onion, crispy shallots (add 4)

di bufala (add 4)

parmesan, baby arugula

CAPRES E heirloom tomato, mozzarella di

H A M AC H I yellowtail ceviche, pickled red RICCI DI MARE santa barbara sea urchin, king

I N SA L ATA DI MARE seafood salad

with crab, calamari, octopus, mussels, shrimp and crispy fennel

P O L P O octopus, smoked chorizo, new

bufala, basil, aged balsamic vinegar (add 4)

INSALATE DI BARBABIETOLE rainbow beet

crab, avocado jalapeno puree (add 4)

zealand cockles, potato, tomato, toasted olive bread

salad, sheep's milk ricotta

TA RTA R E D I TO N N O ahi tuna tartare,

scallion, thyme, caper, lemon juice, green apple (add 4)

PA STE E RISOT TI

PA P PA RDELLE filet mignon julienne, potato

SECONDI DI PESCE

SALMO N E wild salmon, broccoli rabe,

CONTORNI

(10 each)

puree, spinach, rosemary

R I SOT TO porcini mushroom, smoked duck

sour cream, salmon roe (add 8)

SEAFO O D S T E W scallops, clams, prawns, BRUSSELS SPROUTS

bacon, red onion

breast

S PAG H ETTI whole wheat spaghetti,

monkfish, red snapper, squid (add 4) pine nuts, capers

BACCA L A potato crusted cod, black olives, SOGLI O L A classic dover sole, seared or

YUKON GOLD POTATOES

roasted, onion, thyme

tuna bottarga, mussels

LO B S T ER homemade squid ink pasta, maine

lobster, zucchini, saffron sauce (add 4)

L A SAG NE lamb ragu, porcini mushrooms,

grilled, dijon mustard sauce (add 25) or seared, citronelle sauce ( add 8)

BRANZ I N O whole european sea bass, grilled

ASPARAGUS

red endive sauce

P I Z ZO CCHERI buckwheat pasta, mixed

C ARNI

AGNEL LO seared colorado lamb loin and

BABY SPINACH

wild mushrooms, truffle cheese fondue, crispy speck

B O LO GNESE tagliatelle, veal ragout R AV I O LI DI BRASATO homemade ravioli

chop, salsa verde, roasted eggplant, cardamom yogurt (add 10)

LONG I S L A N D DU C K seared breast,

filled with braised beef, amaretti, winter squash sauce

A R R A B BIATA Cav. Cocco spaghetti, spicy

spring onion, sugarsnap peas, roasted peaches, natural jus

MILAN E S E traditional breaded veal milanese

ZUPPA DEL GIORNO

soup of the day 15

(add 15)

tomato sauce

TAGLI ATA D I M A N ZO sliced sirloin,

potato, french beans (add 8)

BIANCHI AL BICCHIERE

Vermentino delle Colline Lucchesi Sardi Giustiniani (2011) _______________________ 14 "Felice" Sant Ambroeus (2011)Chardonnay, Grechetto ________________________________ 16 Arneis Bruno Giacosa (2011) ______________________________________________________________________________ 18 Greco Di Tufo Pietracupa (2010) ____________________________________________________________________ 19 Vinnae Jermann (2009)Ribolla Gialla ________________________________________________________________ 20 Collio Bianco Edi Keber (2011) Fruliano, Ribolla Gialla, Malvasia Istriana ___ 24 Sophie Manicor (2010)Chardonnay, Viognier __________________________________________________ 27

ROSSI AL BICCHIERE

"Felice Rosso" Sant Ambroeus (2009)Sangiovese, Merlot ____________________________ 15 Cerasuolo Di Vittoria C.O.S. (2009)Nero `d Avola, Frappato _________________________ 18 Teroldego Rotaliano Foradori (2010) ______________________________________________________________ 19 "Sebastiano" Sardi Giustiniani (2008)Merlot, Cabernet Sauvignon, Sangiovese______ 22 Barbaresco "Valeirano" Ada Nada (2009) _____________________ 29 Brunello Di Montalcino Casanuova Delle Cerbaie (2006) Sangiovese ___ 31 Barolo "Riva Del Bric" P. Conterno (2006)Nebbiolo ___________________________________ 36

E X EC U T I V E C H EF M A R I O DA N I EL I | C H EF D I C U C I N A A L E S S A N D RO C A P O R A L E

Consuming raw or under cooked meats, seafood and/or shellfish may increase your risk of food bourne illness, especially if you have certain medical conditions. Please let us know if you have any food allergies or dietary restrictions A gratuity of 20% for parties of six or larger is suggested

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