ANTIPASTI

 

Prosciutto di Parma left; Burrata e Verdure right

 

PROSCIUTTO DI PARMA – aged 24 months

Prosciutto is the hind leg of a pig, salt cured and dry aged. 

Prosciutto from Parma, in Emilia-Romagna, is aged for 24 months. Served with Parmigiano Reggiano and aged balsamic. In summer, the prosciutto di parma is served with seasonal melon instead of Parmigiano.

BURRATA E VERDURE – burrata, wilted greens, grilled bread

Burrata is a fresh Italian cow’s milk cheese made from mozzarella curd and cream, served over wilted swiss chard (garlic, evoo) with a slice of grilled ciabatta.

 
 

Spring & Summer Variation

PINZIMONIO – crudite & fresh pressed olive oil finished with salt and pepper

Crudite (raw vegetables) of rainbow carrots, baby fennel, raddish, romanesco, endive, celery, little gem lettuce. Dressed with fresh lemon juice and sea salt. 

Fall & Winter Variation

BAGNA CAUDA – crudite & anchovy garlic bath

Crudite (raw vegetables) of rainbow carrots, baby fennel, raddish, romanesco, endive, celery, little gem lettuce. Dressed with fresh lemon juice and sea salt. Served with bagna cauda (translation: “warm bath”) of anchovies, butter, garlic & olive oil.

Summer Antipasti:

 
 

ZUCCHINI FRITTI – fried zucchini

Julienned zucchini, floured, fried and finished with sea salt.

TONNO E FAGIOLI – raw tuna & Tuscan beans

The tuna is tossed in salmoriglio and served with Calabrian chili, Tuscan beans, tomato, and red onion.

INSALATA DI MARE – chilled seafood salad

Shrimp, octopus, and cuttlefish poached and served chilled with salmoriglio and salsa verde.

Winter Antipasti:

 
 

RIBOLLITA – traditional vegetable bread soup 

Cannellini and borlotti beans, kale, swiss chard, carrot, onion, celery, tomato, cooked with Parmesan rind and bread. Finished with shaved Parmesan and olive oil. 

 
 

CARDI FRITTI – fried cardoons, parmigiano & sage

Cardoons are blanched with onions, bay leaf and celery. After blanching, they are floured, fried and served with parmigiano and fried sage.

Cardoons are thistles in the artichoke family. Unlike the artichoke, the cardoon stems are consumed, not their flower. Their texture is stalky like celery; the flavor profile is similar to an artichoke and an onion.

For table bread service, we use sourdough and seeded sourdough from Pain d’Avignon.

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