Dinner,

August 2014

PIZZA

TO SHARE
CHEESE

SELECTIONS OF SALUMI AND SALAMI

whole wheat bread pillows | parmesan fonduta..................................10ea

CLASSICS
1. Capriago...................62. Boho belle............5.503. Caproncino...............64. Romeo.......................7-

1. coppa
2. finochiono
3. soppressata

4. prosciutto di parma
5. prosciutto di san daniele

CHEFS SELECTION OF THREE............................................................24-

MARINATED OLIVES

pecorino........................................................................................................8-

5. BoDacious...........5.506. Cowabunga..........5.507. HolyMoly..............5.508. Bo Peep.....................6-

olive | pine nut | tomato | ricotta | eggplant | ciabatta...............................9-

HEIRLOOM TOMATO SALAD

tonnato | onion and olive relish | rustic crouton......................................13-

SEPIA AND OCTOPUS

CRUDO

amberjack | pickled ramp | currant vinaigrette........................................17-

10. Agua Bufazola..........6-

ROASTED POLENTA

cotechino | quail egg | pancetta | watercress...........................................10-

CANTALOUPE AND PROSCIUTTO DI PARMA

cucumber | burrata | balsamic | mint broth..............................................16CHEFS SELECTION

OF FOUR.....................21-

prosciutto | goat cheese | rocket | lemon oil......................................................................................18-

PASTA
BLACK PEPPERCORN RIGATONI

spiced lamb ragout | caciocavallo | bread crumb..............................................................................17creamy pork sugo | carmelized pearl onion | rapini..........................................................................17clams | mussel | baby tomato | peperonata | chili | basil..................................................................19-

FIRST

9. Bovoncino............5.50-

11. Surf and Turf......7.50-

TOMATO AND FIG

SPINACH CASARECCI

fig | radish | fresno chili | balsamic | olive oil..........................................16FOR THE AFICIONADO

tomato | garlic | basil | burrata...........................................................................................................18-

DUCK EGG SPAGHETTI

CAPONATA
PLAYFUL

MARGHERITA

TREVISO & WHITE BEAN SALAD

pancetta | fennel | arugula | raisin | pine nut............................................14-

ARTICHOKE HEARTS

TALEGGIO CARAMELLE

roasted beet | beet green | pickled beet | parmigiano.......................................................................14-

SWEET CORN AGNOLOTTI

fava bean | cherry tomato | knob onion | pea green..........................................................................16-

SECOND
TUNA

ceci bean | fennel | oven cured tomato | nduja brodo.......................................................................33-

WHOLE RAINBOW TROUT

charred lemon | fresh herb | lima bean | pickled red onion..............................................................27-

SUCKLING PIG x THREE

black turtle bean | heirloom tomato | kale | nebrodini mushrooms | natural jus.............................38-

ROASTED QUAIL

tomato | anchovy | caperberry | kale | caper aioli....................................18-

fregola | white bean | braised green | raisin pistachio sausage

balsamic honey glaze..........................................................................................................................25-

ESCAROLE SOUP

VEAL PARMIGIANO

semolina | tomato | chicken broth............................................................10-

fried caper | cured tomato | roasted veal sauce | hen of the woods..................................................32-

32OZ BONE-IN RIBEYE

heirloom tomato | roasted potato | arugula pesto............................................................................mp-

Executive Chef Christopher Gawronski

Chef de Cuisine Lisa Counts

Can you tell me about the cheese please............

CAPRIAGO:
An asiago-style cheese made from goat milk and aged between 8 and 10 weeks. The rind is washed with brine
at the beginning of the ageing process, then allowed to cultivate a wild blue mold, promoting a moist and slightly
sweet, nutty paste that is well-paired with fruit or seasonal greens.
BOHO BELLE:
Made with organic Jersey cow milk in the Bel Paese tradition. Each wheel is aged 6-8 weeks to allow for the
natural development of geotrichum, a thin layer of white mold that enhances the vanilla flavors of this soft, rich
cheese and helps maintain its deep, yellow rind.
CAPRONCINO:
A tangy, semi-hard goat, traditional rind cooked curd pressed into small wheel and aged six to eight months or
longer, promoting a solid texture that endures but does not overwhelm.
ROMEO:
Is brined and tended to for 10 to 12 months during which time it acquires deep and complex flavors and a
crystalized paste reminiscent of Grand Padana.
BODACIOUS:
Is a fresh lactic goats milk cheese encased in a bloomy candidum mold to keep the paste tangy and
spreadably soft.
COWABUNGA:
A soft fresh lactic Holstein cows milk cheese filled with a delicious sweet cajeta (goat milk caramel) surprise
and sealed with a milk bloomy candidum-geotrichum rind. A low-fat miniature cheese cake-like surprise.
HOLYMOLY:
A soft ripened mild goat cheese with small eyeholes of airy lightness to lend it extra mouthability.
BO PEEP:
A small, semi-soft round of bloomy ripened sheep milk cheese, mild and richly moist.
BOVONCINO:
The traditional year-long aged organic jersey cow Asiago style cheese.
AGUA BUFAZOLA:
A super creamy, soft, dense, one-of-a-kind gorgonzola dolce style cheese made from the milk of one the few
water buffalo herds in the United States. The milder italian strain of roqueforti blue promotes a paste that is
bold but not overwhelming to the palate.
Surf and Turf:
An organic cows milk ripened to a soft thickness and sporting a thin layer of Sonoma coast harvested toasted
dulce seaweed through its center and pressed into a lightly aged rind.

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