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mezza
- fried shrimp
- seared scallops
- grilled asparagus
- sauteed olives
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meza shrimp
- crispy fried shrimp
- over ratatouille
- topped w/tampenade
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ratatouille
traditional French dish of tossed vegetables either stewed or sautéed in olive oil
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tampenade
- olive-based paste of anchovies with or without vinegar
- used as condiment or served w/crudites, fish, meat, etc.
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meza scallop
- seared diver scallop
- topped w/scallion
- finished w/curry butter
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meza asparagus
- grilled white asparagus
- topped w/romesco
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romesco
- classic Spanish sauce made from finely ground:
- tomatoes, red bell pepper, onions, garlic, almonds and olive oil
- typically served w/grilled fish or poultry
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meza olives
olives sautéed with herbs in olive oil
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zucchini blossom
- crispy fried fresh zucchini blossoms
- stuffed w/local mushrooms
- and smoked scape
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garlic scape
the immature flowering stems of garlic plant
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charcuterie meats
- capicola
- fennel soppressata
- prosciutto di Parma
- Genovese salami
- pate di Campagne
- rillon
- smoked duck breast
- seared foie gras
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capicola
traditional Italian cold cut made from dry-cured whole pork shoulder or neck
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soppressata
Italian dry salami made from pork and/or beef
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prosciutto di Parma
dry-cured ham served thinly sliced and uncooked
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Genovese salami
- American salami thought to have originated in Genoa Italy
- made of either pork or beef
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foie gras
duck or goose liver that has been specially fattened by force-feeding
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charcuterie cheeses
- manchego
- raclette
- porter cheddar
- Humboldt Fog
- parmigiano Reggiano
- gorgonzola dolce
- buffalo mozzarella
- 60 day gouda
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manchego
firm, compact Spanish cheese made from sheep's milk w/buttery texture
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raclette
- semi-firm cow's milk cheese used for melting
- also, a Swiss dish based on heating the cheese and scraping off the melted part
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Irish porter cheddar
firm, creamy cow's milk cheese made with porter beer
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gouda
- Dutch style yellow cheese made from cow's milk
- One of the oldest recorded cheeses in the world that is still made today
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Antipasti
- meza
- charcuterie
- soft shell crab
- braciole
- app scallop
- meatballs
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soft shell crab
- pan fried Maryland soft shell crab
- over pancetta risotto
- w/local spinach &
- spicy paprika aioli
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braciole
- slow braised top beef sirloin braciole
- rolled w/prosciutto, basil & San Marzano tomatoes
- served w/ locally harvested fiddleheads
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app scallop
- pan roasted day boat scallops
- over parsnip puree
- w/pickled cherries & parsnip battonettes
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meatballs
- kobe beef meatballs
- slow stewed in San Marzano tomato sauce
- topped w/arugula & parmigiano Reggiano
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Pastas
- carbonara
- dumplings
- bolognese
- pappardelle
- ravioli del giorno
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bolognese
- kobe beef & Berkshire pork slow stewed in
- San Marzano tomato bolognese and
- tossed w/ house-made ricotta gnocchi & local mizuna greens
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pappardelle
- house-made black garlic pappardelle pasta & house-made sweet Italian sausage
- w/sauteed broccoli rabe, shaved pecorino & fresh parsley florets
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Salads
- mista
- beat
- prosciutto w/melon
- cesare
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prosciutto w/melon
- thinly sliced prosciutto di Parma & honeydew melon
- over watercress salad
- w/roasted cashews
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cesare
- baby romaine lettuce
- tossed in roasted garlic & anchovy aioli
- w/brioche croutons & shaved parmesan cheese
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Entres
- filet
- veal chop
- lamb
- cod
- lobster
- entre shrimp
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filet
- grilled Canadian beef tenderloin
- served w/ sautéed baby leeks, fennel & fiddleheads
- over wild black rice
- finished w/cipollini demi glace
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cipollini
- the bittersweet bulbs of the grape hyacinth
- look and taste like small onions
- also called wild onions
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veal chop
- grilled, center-cut veal chop
- served w/green bean & purple Peruvian potato salad
- finished w/Chianti demi glace & romesco sauce
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lamb
- Australian rack of lamb
- over Jerusalem artichoke puree w/baby carrots, turnips
- & a baby kale & sunflower seed salad
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cod
- tomato & leek wrapped day boat cod
- over grilled white asparagus
- finished w/a roasted red pepper coulis
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coulis
thick puree or sauce
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entre shrimp
- crispy fried gulf shrimp
- over ratatouille & fresh basil & feta salad
- finished w/Nicoise olive tapenade
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