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Solo Menu 1-13-18

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Solo Menu 1-13-18 Muscoli alla Genovese 16 Gnocchetti Verde con Sugo di Funghi 23 CRUDO e MARE Local Bang Island mussels, white wine, extra Potato gnocchi and basil gnocchi with a virgin olive oil, parsley, garlic served with Barbera, Northspore king trumpet mushroom Tartara di Tonno* 18 focaccia and light tomato sugo Yellowfin tuna tartar, salsa verde, beet mostarda, farm egg yolk, cracker Risotto d’Anatra con Zafferano 28 FOCACCIA DI RECCO Carnaroli risotto cooked mantecato, Hudson Sfoglia di Capesante* 18 Traditional focaccia from Recco, baked thin Valley duck leg, Parmigiana-Reggiano, saffron Maine diver scallops, sunchoke and with Stracchino cheese imported from Italy white “Alba” truffle puree, millefoglie, Zuppa di Patate alla Napoletana 18 champagne-honey vinaigrette, chives Normale 15 Stonecipher Farms potato soup with sourdough croutons, extra virgin olive oil, Tonno Tonnato* 17 Pizzata 16 Parmigiana-Reggiano Yellowfin tuna, toasted pine nuts, Tomato, capers, olives, anchovy taggiasca olives, radish, capers, tonnato Con Prosciutto Legato 18 SECONDI MAIN COURSE Pizzella Nera con Salmone Rosa e 17 Stracciatella* A Donna Scala Margherita 20 Chianina Tagliata alle Erbe 55 Squid ink sourdough pizza, beet-cured Traditional Napoletana Pizza Local black angus, pasture-raised, dry-aged, herb-rubbed Ribeye, Stonecipher Farm fried Wester Ross salmon, shaved castelrosso, Sourdough pizza, San Marzano tomato, Stonecipher sweet and new potatoes, Barbera lemon, extra virgin olive oil mozzarella di Luca, basil steak sauce Grasso di San Pietro 12 INSALATA SALAD COURSE Merluzzo alla Ligure 34 Pan-seared John Dory foie with orange Maine-caught cod, Pinot Grigio, pine nuts, marmalade, rosemary, torcolato Misticanza di Campo con Pecorino 10 parsley, garlic, cocktail tomatoes, Northspore reduction and chili gelee over a house king trumpet mushrooms, roasted Stonecipher made brioche Organic farm greens & chicories, shaved pecorino, dressed with a rosemary garlic olive parsnips oil and balsamic vinegar ANTIPASTI STARTER COURSE Arrosto di Manzo con Cavoletti 34 Barbabietole 11 Local Little Alaska Farm beef roast, organic Tagliere del Contadino con Gnocco Fritto 26 Organic roasted beet salad with Stonecipher Brussels sprouts, Barbera pan sauce Italian Farm Board: coppa dolce, salami Farm beets, gorgonzola dolce, Dandelion tartufo, salami di Toscana, soppressata dolce, Spring Farms baby kale, dressed with honey, Coniglio in Umido alla Modenese 36 mortadella tartufo, crostini di Toscana, speck, lemon, olive oil and sea salt Pinot Grigio-braised Sumner Valley Farm rabbit lagorai, mostarda rolled with mortadella tartufo and herbs, then served with roasted Stonecipher parsnips in an PASTA COURSE Polpo alla Mediterranea 18 PRIMI aged balsamic glaze Sautéed Spanish octopus, taggiasca olives, Our pasta is hand crafted in house daily roasted Stonecipher potatoes, sautéed celery, San Pietro alla Genovese con Polenta e Funghi 36 extra virgin olive oil Mandilli al Vero Pesto Genovese** 22 Wild, pan-searred Rhode Island John Dory filet, Handkerchief pasta tossed in an authentic creamy Maine Grains polenta, Northspore king Chiavarine con Prosciutto 16 Genovese basil pesto trumpet mushrooms, garlic, parsley, pinot grigio Lightly-fried sage and potato focaccia, filled with stracchino cheese served with prosciutto Tagliatelle alla Bolognese d’Anatra 26 Tagliatelle pasta, Hudson Valley duck Bolognese sauce, Parmigiana-Reggiano, Porchetta Tonnato alla Mentuccia 18 shaved truffle scamorza Two Cove Farm, pasture-raised roasted pork, pinot grigio pan sauce, tonnato with fresh mint Spaghetti con Sugo di Gamberoni 26 Housemade spaghetti pasta, Mediterranean shrimp, ricotta salata, peperoncino *Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness* **$1 from each one sold goes to FullPlates.org, which aims to end child hunger in Maine** Gratuity of 20% is added to parties of six or more. .
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