VERDURE
PORRI ALLA CENERE – charred leeks in vinaigrette
Whole leeks, charred on the grill until blackened on the outside. Split open and dressed with sherry & shallot vinaigrette and sheep’s curd.
BROCCOLETTI – broccoli rabe, garlic & chilies
Broccoli rabe sautéed with garlic, chili flakes and olive oil.
INSALATA VERDE – leafy greens in sherry vinaigrette
Bibb lettuce, little gem lettuce, frisée, watercress & endive dressed with sherry-shallot vinaigrette with whole-grain and Dijon mustard.
CAROTE – carrots, spiced yogurt & pistachios
Roasted rainbow heirloom carrots (marinated and roasted in lemon, olive oil, garlic and chili). Served at room temperature, over Greek yogurt spiced with cumin and lemon. Finished with parsley, basil, toasted pistachios and salmoriglio.
INSALATA E ACCIUGHE – little gem, anchovy, walnuts, egg, pecorino
Little gem lettuce, escarole and walnuts served in salmoriglio blended with anchovies (in butter and oil). Finished with pecorino and a microplaned hard-boiled egg.
CARCIOFI CRUDI – raw artichokes, avocado & parmigiano
Raw artichokes (thinly sliced), shaved parmigiano, avocado cut into quarters, dressed with evoo and finished with watercress.
CARCIOFI ALLA GRIGLIA – grilled artichokes with aioli
Artichokes are first poached in a broth of white wine, fennel, celery, and bay leaf. Then they are grilled with slices of lemon & red onion, and finished with salmoriglio. Served with garlic & lemon aioli on the side.
FUNGHI – grilled mushrooms & smoked scamorza
Grilled king oyster, maitake, bunapi, and beech mushrooms over grilled scamorza, finished with porcini mushroom vinaigrette and fried sage.
Scamorza is a soft cow and sheep’s milk cheese found in Southern Italy. Scamorza means “beheaded” and is named for the way the cheese is hung to ripen. The particular scamorza we use at Via Carota is smoked.
Fall & Winter: FAGIOLI ALL’UCCELLETTO – cannellini beans & sausage (pictured above)
Cannellini beans braised in tomato with sausage (pork & fennel).
Spring & Summer: CANNELLINI E SPINACI – cannellini beans & baby spinach
Cannellini beans cooked in water, braised with white onion and baby spinach. Finished with olive oil.
Spring & Summer Verdure:
PISELLI – peas, lettuces, prosciutto & robiolina
Spring peas, shelled, with Boston lettuces, baby romaine, pea shoots and 24-month aged prosciutto, dressed with robiolina and sherry-shallot vinaigrette.
SCAFATA – favas, spring onions, artichokes, escarole & peas
Fava beans, spring onions, artichokes, escarole and peas, sauteed with mint, garlic, chili flake and olive oil. Served warm.
FAVA E SCAROLE – fava beans, escarole, pecorino & mint
Raw escarole, fava beans and mint, dressed with salmoriglio & pecorino cheese.
ASPARAGI VERDI – grilled green asparagus, pickled shallots & caprino
Green asparagus grilled, served with pickled shallots, sherry-shallot vinaigrette and caprino cheese.
ASPARAGI BIANCHI – white asparagus, Parmigiano & balsamic
Raw, shaved white asparagus & shaved parmigiano. Finished with sherry-shallot vinaigrette, balsamic and fresh thyme.
VERDURE GRIGLIATE – grilled summer vegetables
Red, yellow, and green peppers, zucchini, eggplant, spring onion, and shiitake mushroom off the grill, served with salmoriglio.
COCOMERO – watermelon, sheep’s curd, olives & onion
Sliced watermelon dressed in salmoriglio, topped with sheep’s curd, kalamata olive, sliced red onion, basil, and mint.
FAGIOLI VERDI – green beans & pesto
Blanched green beans served with pesto Genovese.
Pesto Genovese: basil, pine nuts, pecorino, Parmesan, and olive oil.
HEIRLOOM TOMATOES – spring onion, cucumber, basil
Sliced heirloom tomatoes, sliced cucumber, and torn basil. Finished with sea salt, fresh pepper and extra virgin olive oil.
PANZANELLA – tomatoes, olives, soaked bread
Panzanella is a classic Tuscan salad of chopped bread (day-old bread soaked with vinegar and olive oil), sliced tomatoes, Kalamata olives, celery, cucumbers, spring onion, and basil.
Fall & Winter Verdure:
RADICCHIO TREVISO – radicchio, caprino, currants & pine nuts
Grilled trevisano radicchio, caprino cheese (goats cheese), currants, pine nuts, dressed with sherry-shallot vinaigrette and a drizzle of balsamic.
CAVOLO NERO – Tuscan black kale, evoo, garlic, chili flakes
Tuscan black kale blanched in water & kosher salt. Then sauteed in extra virgin olive oil with garlic and chili flakes.
INSALATA DI ARANCIA – oranges, onions & kalamata olives in vinaigrette.
Fresh navel oranges, kalamata olives, red onions & dried oregano, dressed with sherry-shallot vinaigrette and fresh basil.
VERZA – shaved raw cabbage, parmigiano, speck & balsamic
Raw, shaved cabbage, farro (contains gluten), speck, parmesan, watercress and sherry-shallot vinaigrette.
CAVOLETTI – shaved Brussels sprouts, parmigiano, walnuts & apples
Raw, shaved Brussels sprouts, julienned Gala apples, lightly toasted walnuts, parmesan, orange zest and sherry-shallot vinaigrette.
CASTELFRANCO – white radicchio, robiola, hazelnuts & honey
Raw white radicchio (Castelfranco radicchio), toasted hazelnuts and shaved parmigiano cheese, dressed with a vinaigrette of robiola cheese, creme fraiche, olive oil, sherry vinegar & shallots, finished with wildflower honey and fresh thyme.
Castelfranco is an heirloom winter chicory, a cross between Escarole and Radicchio Trevisano.
FINOCCHIO – fennel, Castelvetrano olives, colatura & pecorino
Raw, shaved fennel, crushed Castelvetrano olives, shaved pecorino cheese, salmoriglio & colatura.
Colatura is a Sicilian anchovy oil. Though it does not contain pieces of anchovy flesh, it may not be suitable for vegetarians.