CARNE
CONIGLIO FRITTO — fried rabbit, rosemary, and garlic
Quarter rabbit (leg and thigh) brined with salt, sugar, water, and rosemary for three days, then floured (first dipped into an egg wash, then into flour), fried in oil and served over fried ciabatta with confit garlic, fennel salt and fried rosemary.
Coniglio Fritto is a traditional Florentine dish.
POLLO ALLA GRIGLIA — grilled free-range chicken in salmoriglio
Half chicken, bone in, marinated for three days in salmoriglio. Grilled and served with grilled lemon and salmoriglio.
POLPETTE — Sicilian meatballs with pine nuts and raisins
Three meatballs made of ground beef, onion, garlic, currant raisins, pine nuts, parmesan, parsley, oregano, basil, eggs, milk-soaked bread crumbs, flour and nutmeg. Served with tomato sauce and finished with shaved parmesan.
RIGATINA — charred pork belly & cipollini agrodolce
Pork belly charred on the grill, with cipollini onions agrodolce.
Agrodolce means “sweet and sour,” a reduction here made with sherry vinegar and honey.
The rigatina requires a ~15 minute cook time.
SVIZZERINA — hand-chopped grass-fed steak
Hand chopped New York strip steak. Seared to rare and served with garlic confit, rosemary, olive oil & black pepper.
RIBEYE ALLA GRIGLIA — 20 ounce grass-fed ribeye steak
Ribeye on the grill, served sliced with garlic confit and fried rosemary, cooked medium-rare unless otherwise specified. We sometimes offer this same preparation with T-Bone and Porterhouse steaks as well. The ribeye is a generous portion intended for sharing.
The ribeye requires a ~15 minute cook time.
BRACIOLE — 20 ounce bone-in pork chop
Pork chop brined with juniper, rosemary, garlic, and sugar; then braised with milk, black kale, pancetta, and fennel salt. The braciole is a generous portion intended for sharing.
VITELLO TONNATO — veal with tuna caper sauce
Thinly sliced veal, cooked medium-rare and served chilled. Topped with tonnato (tuna, capers, lemon, garlic, canola oil, egg yolk, basil) and fried capers (fried in canola oil).