Vini Della Casa
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Pasta Pizza Alla Pala
FRITTO bruschette pizza alla pala Lightly-fried authentic Italian street food Lightly toasted housemade bread served Traditional Roman-style pizza with a crispy, yet with deliciously simple accompaniments. pillowy crust. Great for sharing! PATATE Crispy potatoes, maionese, smoked paprika, MARGHERITA chives ∙ 8 FICHI E GORGONZOLA Mutti tomato, housemade mozzarella, basil, Whipped Gorgonzola Piccante DOP, ITALIAN SUMMER VIBES & HILLED INES extra virgin olive oil ∙ 15 SUPPLÌ housemade fig mostarda, walnuts ∙ 8 Roman-style fried rice balls, TRICOLORE STRACCIATELLA Parmigiano Reggiano® DOP, Pecorino ∙ 11 Housemade stracciatella cheese, cherry Hand-pulled mozzarella, sea salt, tomatoes, Prosciutto di Parma DOP, arugula, extra virgin olive oil ∙ 10 ARANCINI mozzarella extra virgin olive oil ∙ 18 Handmade mozzarella dressed with sea salt and Sicilian-style fried rice saffron rice balls, peas, POMODORO bolognese, Pecorino ∙ 12 Roi “Mosto” extra virgin olive oil Heirloom tomatoes, garlic, fresh basil, CALABRESE extra virgin olive oil ∙ 9 Salame Calabrese, Calabrian chili, Pecorino CALAMARI FRITTI MOZZARELLA CLASSICA Calabrese, green onion ∙ 15 Lightly fried calamari, seasonal vegetables, Hand-pulled ball of mozzarella ∙ 10 pickled chili, lemon, parsley ∙ 14 In Italy, this coastal street food is traditionally enjoyed BURRATA in a newspaper cone with a fresh squeeze of lemon Soft, cream-filled ball of mozzarella ∙ 14 SALUMeria Dress up your mozzarella! Pasta antipasti Artisanal cured meats and cheeses from Italy and the US PESTO Housemade fresh pasta, -
Dessert Menu
TIRAMISU • 9 TIRAMISU • 9 Espresso Soaked Ladyfingers, Mascarpone, Cocoa Powder Espresso Soaked Ladyfingers, Mascarpone, Cocoa Powder PANNA COTTA AL LAMPONE • 9 PANNA COTTA AL LAMPONE • 9 Panna Cotta with Raspberry Compote, Almond Streusel Panna Cotta with Raspberry Compote, Almond Streusel MOUSSE AL CIOCCOLATO • 9 MOUSSE AL CIOCCOLATO • 9 54% Dark Chocolate Mousse, Cocoa and Hazelnut Crumble 54% Dark Chocolate Mousse, Cocoa and Hazelnut Crumble TORTA DI MELE • 9 TORTA DI MELE • 9 Italian Housemade Apple Cake Italian Housemade Apple Cake add a scoop of gelato +3 add a scoop of gelato +3 CANNOLI • 3 FOR 14 CANNOLI • 3 FOR 14 Fill your own classic cannoli shells with sweet Calabro ricotta Fill your own classic cannoli shells with sweet Calabro ricotta and top them with toasted pistachios from Bronte, 70% and top them with toasted pistachios from Bronte, 70% chocolate chips, and candied oranges from Piemonte chocolate chips, and candied oranges from Piemonte These tube-shaped shells of fried pastry dough filled with ricotta hail These tube-shaped shells of fried pastry dough filled with ricotta hail from the region of Sicily where they are topped with candied orange. from the region of Sicily where they are topped with candied orange. DIGESTIVI | Digestifs DIGESTIVI | Digestifs GRAPPA, Gra’it Bonollo, Veneto 12 GRAPPA, Gra’it Bonollo, Veneto 12 AMARO, Montenegro, Emilia-Romagna 12 AMARO, Montenegro, Emilia-Romagna 12 FERNET BRANCA, Fratelli Branca, Lombardia 12 FERNET BRANCA, Fratelli Branca, Lombardia 12 LIMONCELLO, Pallini, Lazio 12 LIMONCELLO, -
Blue Steel Focaccia Crudi Antipasti Secondi Contorni
BLUE STEEL FOCACCIA THE COMPOSITION OF ROMAN PASTA SECONDI PUTTANESCA VN CACIO E PEPE V CARNE tomato, olives, capers, Sicilian olive oil tonnarelli, Pecorino, peppercorns $6 $16 CONIGLIO GF braised rabbit legs, polenta, guanciale vinaigrette LOMBARDIA V + $28 potato, rosemary, Gorgonzola Dolce Latte D.O.P. GUANCIALE $6 AGNELLO GF LA GRICIA Colorado lamb strip loin, fava beans, ramps, salmoriglio sauce rigatoni, guanciale, Pecorino, peppercorns $34 $17 CRUDI MANZO GF 24 oz bone-in ribeye, cipollini onions, roasted wild mushrooms CARCIOFI VN | GF + + TOMATO & ONION EGG $68 shaved and marinated baby artichokes, pine nuts, lovage, Apicius spices $12 AMATRICIANA CARBONARA PESCE tonnarelli, white wine, organic rigatoni, Pecorino zabaglione, COPPER RIVER SALMON San Marzano tomatoes, guanciale guanciale, peppercorns CAPESANTE GF pickled ramps, olive and pickled green almonds, puffed rye $18 $18 grilled scallops, parsnip, apple, brown butter, capers, pickled raisins $16 $38 CARPACCIO GF WHOLE WHEAT EXTRUDED PASTA IPPOGLOSSO Wagyu beef, Nebbiolo dressing, hazelnuts, capers, olive oil poached Alaska halibut, herb crust, artichokes, basil Parmigiano $34 $14 LINGUINE DI MARE (FARRO PICCOLO) squid ink pasta, halibut, Manila clams, tomato, fennel, gremolata ORATA GF $21 whole-roasted Mediterranean Sea Bream, braised greens, roasted fennel ANTIPASTI CONCHIGLIE DI GRANO ARSO (MICHIGAN HARD SPRING RED) $42 toasted wheat, rapini and sausage ragu stuffed shell, Taleggio D.O.P. “fonduta” MORTADELLA GF $18 house made mortadella, pistachio ”risotto” CAMPANELLE -
D.O.C. Selected Salumi D.O.C. Selected Cheeses
D.O.C. SELECTED CHEESES ASIAGO (VENETO) GORGONZOLA (LOMBARDIA) ROBIOLA (PIEMONTE) Traditional hard, either lightly pressed Soft ring, distinctive, creamy blue cheese, Soft-ripened cheese of the Stracchino family, or aged slowly, sharp cheeses, intensely with flavours that range from mild to sharp made with varying proportions of cow’s, goat’s flavoured, ideal for grating and toasted depending on age (cow’s milk) milk and sheep milk, seasoned rind, smooth sandwiches (cow’s milk) lushness to its full, tangy and mildly sour GRANA PADANO (LOMBARDIA) flavour, 52% high fat content (cow’s, goat’s BUFFALO MOZZARELLA (CAMPANIA) Hard, grainy and crumbly, taste is fresh, PIZZA & MOZZARELLA BAR milk and sheep milk) Mild, white fresh cheese made by dipping curd fruity and sweet, ideal for cooking (cow’s milk) in hot whey, then stretching and kneading REGGIANO PARMIGIANO (EMILIA-ROMAGNA) it, traditionally made with buffalo milk but MASCARPONE (LOMBARDIA) King of all cheeses, aroma is sweet and nowadays often from cows milk, this is called Actually a cream, not cheese, made from light fruity, taste is savoury and piquant, fior di latte(buffalo milk and cow’s milk) cream, spreadable, beautiful sweetened with consorzio’s stamp is impressed in the skin sugar and principal ingredient of tiramisu showing its authenticity (cow’s milk) BURRATA (PUGLIA) (cow’s milk) Buttery texture in the centre created by fresh STRACCHINO (BERGAMO) cream and shredded pieces of mozzarella called MONTASIO (FRIULI-VENEZIA GIULIA) Soft spreadable cheese, no preservatives stracciatella, -
Takeaway Menu
D.O.C. SELECTED CHEESES ASIAGO (VENETO) GORGONZOLA (LOMBARDIA) ROBIOLA (PIEMONTE) Traditional hard, either lightly pressed Soft ring, distinctive, creamy blue cheese, Soft-ripened cheese of the Stracchino family, or aged slowly, sharp cheeses, intensely with flavours that range from mild to sharp made with varying proportions of cow’s, goat’s flavoured, ideal for grating and toasted depending on age (cow’s milk) milk and sheep milk, seasoned rind, smooth sandwiches (cow’s milk) lushness to its full, tangy and mildly sour GRANA PADANO (LOMBARDIA) flavour, 52% high fat content (cow’s, goat’s BUFFALO MOZZARELLA (CAMPANIA) Hard, grainy and crumbly, taste is fresh, milk and sheep milk) Mild, white fresh cheese made by dipping curd fruity and sweet, ideal for cooking (cow’s milk) in hot whey, then stretching and kneading REGGIANO PARMIGIANO (EMILIA-ROMAGNA) it, traditionally made with buffalo milk but MASCARPONE (LOMBARDIA) King of all cheeses, aroma is sweet and nowadays often from cows milk, this is called Actually a cream, not cheese, made from light fruity, taste is savoury and piquant, fior di latte(buffalo milk and cow’s milk) cream, spreadable, beautiful sweetened with consorzio’s stamp is impressed in the skin sugar and principal ingredient of tiramisu showing its authenticity (cow’s milk) BURRATA (PUGLIA) (cow’s milk) Buttery texture in the centre created by fresh STRACCHINO (LOMBARDIA) cream and shredded pieces of mozzarella called MONTASIO (FRIULI-VENEZIA GIULIA) Soft spreadable cheese, no preservatives stracciatella, outer skin -
INFORMAZIONI TECNICHE 1 Versatilità Calore UTILIZZI DEL GPL CONFRONTO CON ALTRE
INFORMAZIONI TECNICHE 1 Versatilità Calore UTILIZZI DEL GPL CONFRONTO CON ALTRE Il GPL ButanGas può essere facilmente utilizzato in ogni settore: FONTI ENERGETICHE PER IL Domestico RISCALDAMENTO AMBIENTALE Industria e artigianato Quantità Potere Calorie utili Calorie totali Unità di Rendimento combustibile Unità di Sorgente termica calorifico per unità di per 1.000 cal misura utilizzazione per equiparare misura superiore musura musura HO.RE.CA 1KG C3H8 Butano 11.800 Kcal/kg 88 10.384 1,1360 1,02 kg Agricoltura e zootecnica Propano 12.000 Kcal/kg 88 10.560 1,1360 1 kg Metano 9.000 Kcal/mc 88 7.920 1,1360 1,4 mc Cogenerazione e trigenerazione Aria-Propanata 12.000 Kcal/mc 88 10.560 1,1360 1 mc Olio Comb. 3/5° E 10.300 Kcal/kg 70 7.210 1,4290 1,5 kg 9.000 Kcal/l 75 6.750 1,3330 1,6 l Autotrazione Gasolio Kerosene 8.600 Kcal/l 75 6.450 1,3330 1,65 l Legna 3.600 Kcal/kg 40 1.440 2,5000 7,3 kg Fornito “Ovunque e come vuoi” in bombole e piccoli serbatoi, per i seguenti usi: Legna secca 5.000 Kcal/kg 45 2.250 2,2200 4,7 kg Carbon Coke 7.000 Kcal/kg 50 3.500 2,0000 3 kg Antracite 8.000 Kcal/kg 50 4.000 2,0000 2,7 kg Riscaldamento Produzione di acqua calda I GPL COMMERCIALI Cottura cibi Definizione Miscela uso domestico Propano commerciale Cogenerazione Costituita mediamente Costituito da una presenza media del 95% Composizione dal 25% di propani e 75% di butani con di PROPANI ed un contenuto massimo un contenuto massimo di alcheni pari al 10% del 10% di PROPENE Climatizzazione CARATTERISTICO vedi D.M. -
Fresh Squeezed Orange Juice $5 Americano $3.50 Espresso $3.50
Have&Meyer Negroni $15 Gin, Vermouth del Professore Bianco, Varnelli Sibilla Bitter Orange Spritzer $15 $13 (Vegan) Meletti bitter, “Croci Campedello” Orange Wine, Lemon, Bubbles Mixed Salad Organic green Salad & radicchio, walnuts, cherry tomatoes Buttero: Old’ Fashioned $15 & fresh organic Fruit w/ Traditional Balsamic Vinegar DOP | 12-18 years aged Guanciale Bourbon washed, Upstate Maple Syrup, Bitter drops, smoked prosciutto Acetaia San Giacomo (Reggio Emilia) Crazed $16 BLACK TRUFFLE BURRATA Rhum Agricole , Lucano Bitter, Orange Liqueur, dry Vermouth Torino, orange zest & PROSCIUTTO DI PARMA $21 Creamy burrata from Umbria & Prosciutto di Parma aged 30 months (Devodier) MoMa: Manhattan $17 Rye Whiskey Van Brunt Stillhouse, Vermouth Professore Bianco, Traditional Balsamic Vinegar Aged 12 Years (Acetaia San Giacomo, Reggio Emilia) “Standwithimmigrants” Mezcal Negroni $17 (aged in small barrel at least 30 days) Mezcal , Vermouth del Professore Bianco, $16 Varnelli Sibilla Bitter, Absinthe Verte, smoked prosciutto “Belin | Pesto” Frittata w/ homemade basil pesto & cherry tomatoes. Served w/ grilled grape tomatoes & homemade spicy dried tomatoes sauce “Gricia” $16 Scarmbled eggs w/ Pancetta (Italian bacon), Bismark (domestic Pecorino, VT), Fresh squeezed orange juice $5 w/ grilled potatoes & wholegrain Mustard Americano $3.50 “Carbonara” $20 Ethiopian, “Brooklyn Roasting Company” (fair trade) Bucatini w/ Traditional “Carbonara sauce”, made w/ organic eggs, guanciale (Italian salt-cured pork jowl) & Parmigiano Reggiano (Vacche Rosse) Espresso -
Dinner Menu Starters to Continue Or Share Ligurian Focaccina Homemade
4 Dinner Menu starters peperú – sweet & spicy peppers filled with soft cheese, grana padano, arugula oil 10 ortolana – baby greens, watermelon radish, onions, dates, goat cheese, champagne vinaigrette 13 cavolo nero – tuscan kale, radicchio, aged ricotta, crostini crumbs, red wine vinegar, hazelnuts 13 barbabietole – roasted baby beet salad, umbrian lentils, blue cheese, hemp seeds, marcona almonds 18 cremella– creamy mozzarella, little gem lettuce, green beans, extra virgin olive oil, black pepper 17 to continue or share brodetto – white wine steamed saltspring mussels, garbanzo beans, garlic, chili flakes, parsley, crostone 15 crudo di manzo – prime beef tartare, shallots, capers, parsley, extra virgin olive oil, mustard, reggiano 18* marinato – north sea marinated salmon, stracchino cheese, onions, capers, brioche toast points 19* seppia – plancha grilled wild calamari, red kuri squash, fennel, kohlrabi, calabrian chili crema 21* polpo – seared spanish octopus, crisp potatoes, shelling beans, olives, capers, parsley pesto 22 prosciutto – lightly fried sage dough, arugula, stracciatella, extra virgin olive oil 24 ligurian focaccina tradizionale – crescenza cheese, wild arugula, ligurian extra virgin olive oil 19 pizzata – san marzano tomatoes, capers, sicilian salt cured anchovies, crescenza 21 funghi – crescenza, sautéed field mushrooms, Italian parsley 22 homemade pasta ravioli – four cheese filled pasta, cherry tomatoes, basil, garlic, shaved grana padano 19 mandilli di seta – handkerchief egg pasta, almond basil pesto, ligurian -
Monsecco – Alto Piemonte; Uva Rara, Vespolina & Croaɵna
Monsecco – Alto Piemonte; Uva Rara, Vespolina & CroaƟna Monsecco is one of the best kept secrets of Neal Rosenthal's very strong porolio. Neal has been a long‐me champion of Piedmont's hinterlands: Ferrando's legendary Carema is a monument to his passion for the area and Neal’s new involvement with the family with vineyard purchases. It also underscores his ability to discover great producers in obscure places. Though it's worth remembering that what's obscure today might not have been obscure in the past; wine writers are quick to point out that in the 19th century Ganara enjoyed greater renown than Barolo or Barbaresco. In other words: This is very serious terroir for Nebbiolo. Monsecco was an old estate that made great wine in the 1960s and then became defunct. Happily, a new generaon descended from Lorenzo Zanea has revived the estate and now cras the finest wines in the Colline Novaresi, and Ganara DOCs using the same tradional methods. This region is defined by Nebbiolo, but the supporng players are what our focus is here. In “A Trip to Alto Piemonte” ‐ Eric Asimov in The New York Times recently had a great write‐up on Nebbiolo from the “other” parts of Piedmont (meaning not Barolo or Barbaresco), the vast majority of the wines covered by the arcle are from a region called Alto Piemonte, which is basically higher up in the foothills of the Alps north of Barolo/Barbaresco. It is one of the most interesng wine regions in the world. We are fascinated by it, and have a selecon of wines from the region. -
Wine Studies and Enology Program Structure
AISH Career Program: Wine Studies and Enology Program Structure Level I – Beginning (Fall) Mission The aim of the Beginning level is to provide students with a basic comprehension of wine appreciation. Students will be introduced to the Italian wine classification system and to basic wine making procedures. They will learn how to organize a cellar and to serve wine. The main Italian and international wine grapes will be analyzed, as well as a selection of Italian and French wines, with a focus on the Tuscan region. Special emphasis will be placed on extensive wine tasting, in order to develop the students’ ability to understand the characteristics and qualities of wine. One of the courses includes visits to six different wineries. Optional Course Italian Language is offered as an optional program components offered when regular core courses are not in session. Italian language is offered during the January or September intersessions. Mandatory Seminar Food Safety and Sanitation Seminar The Food Safety and Sanitation Seminar (15) is mandatory for all Baking & Pastry, Culinary Arts, Hospitality Management and Wine Studies & Enology students, unless they have obtained, prior to the program, an equivalent certification that is valid in the Region of Tuscany. Core Courses Tuscany and Its Wines The course will introduce students to the outstanding richness of Tuscan wine typologies focusing particularly on a presentation of the most important wine growing areas in Tuscany. A general introduction to wine appreciation will be offered and a selection of Tuscan wines will be studied in terms of their characteristics. Table and Wine Grapes of Italy: an Educational Wine Tour I The structure of this class is unique: students will be learning the regional cultural practices through a series of field trips. -
Formaggi Antipasti & Cicchetti Salumeria & Sott'olio
FORMAGGI ANTIPASTI one 17 | two 28 | three 37 & CICCHETTI BLUE GORGONZOLA VERDE CAPRA LOMBARDIA Broad bean & pecorino fiore sardo dop 13 wrapped in vine leaves, organic, firm, {goat} Carpaccio del giorno creamy, earthy, medium bite Calabrian peppers ‘ripieni’, with baby caper BLU di PECORA PIEMONTE & anchovy fillets 20 semi hard blue, sharp, hint of milk, yoghurt & herbs {sheep} Marinated south coast sardine fillets ‘in soar’ 18 Eggplant ‘parmigiana’18 WHITE WASHED RIND Gundaroo suckling pig, quail & pistachio terrine, ROBIOLA TRE LATTE PIEMONTE stone fruit mostarda 19 mixed milk washed rind, lingering, {goat/cow/sheep} Duck liver ‘toscani’ vecchia romagna brandy & currants 16 delicate earthy notes, soft Wood fired ‘focaccia di recco’, stracchino & olive oil 16 TALEGGIO DOP LOMBARDIA matured in caves, Sicilian anchovy fillet ‘Zeppole’ 14 white washed rind, strong, pungent {cow} Taleggio & pear ‘suppli’ 14 BOCCONCINO di CAPRA PIEMONTE Oxtail ragu ‘alla vaccinara’ & semolina gnocco romano 17 bloomy rind, soft textured, herbaceous notes {goat} Wet roast yass valley rabbit, rosemary & cannellini bean 24 BRUNET PIEMONTE soft, mild goat’s cheese, ‘Fichi biondi’ baked bungendore figs, rosemary, notes of floral herbs {goat} prosciutto san daniele & gorgonzola verde capra 18 ROBIOLA di BUFALA CAMPANIA Wood fired pizza del giorno 24 100% buffalo milk, velvety, soft, white washed rind, rich {cow} Hand made pasta del giorno SEMI HARD OCELLI al BAROLO PIEMONTE SALUMERIA semi hard mixed milk, {cow/sheep} matured in Barolo grape & SOTT’OLIO must crust -
Starters Pizza Todays Additions Pasta & Risotto Seafood, Meat & Poultry
starters ARUGULA lemon, shaved grana, extra virgin olive oil 15 CAESAR SALAD romaine hearts, anchovies, capers, reggiano 16 CHARRED CAULIFLOWER couscous, almonds, red pepper sauce 21 MEATBALLS beef & pork, san marzano, mozzarella, grilled bread 19 BURRATINA fresh mozzarella, roasted beets, mushrooms, green beans, frisee 19 HEIRLOOM TOMATOES stracciatella, onions, tomato crema, basil 21 *CARPACCIO prime beef sirloin, bone marrow dressing, reggiano crema, celery 22 FRITTO MISTO fried calamari & mussels, mushrooms, peppers, spicy sauce 22 POLPO charred octopus, mussels, calabrian ‘nduja, chickpea puree 24 todays additions pizza BRUSCHETTA DI LINGUA MARGHERITA san marzano, fior di latte, oregano 20 double braised veal tongue, DIAVOLINA san marzano, mozzarella, spicy salame, scallions 21 tonnata sauce, radish, peperoncini 16 VINCE mozzarella, mortadella, burrata, pistachio, orange zest 22 *SEA SCALLOPS COPPIA san marzano, sausage, arugula, ricotta, speck, grana 24 white corn puree, roasted SALSICCIA fior di latte, sausage, gorgonzola dolce, reggiano 24 peppers, leeks, ‘nduja, coriander 39 pasta & risotto AMATRICIANA extruded bucatini, guanciale, shaved grana, sage 21 CACIO E PEPE extruded spaghettoni, pecorino, reggiano, black pepper 21 GNOCCHI potato dumpling, arugula pesto, reggiano cream, burrata 22 VEGANA extruded garganelli, cauliflower, basil, tomato crema 23 PAPPARDELLE parsley infused egg pasta, braised wild boar sugo 26 TORTELLI braised veal filled pasta, mushrooms, butter, thyme, roasting jus 26 RISOTTO MILANESE saffron infused aged acquerello rice, bone marrow, roasting jus 30 seafood, meat & poultry *SHRIMP garlic spinach, confit tomatoes, yellow pepper crema 33 *SALMON eggplant puree, zucchini, puttanesca sauce, parsley 36 *BRANZINO mediterranean sea bass, white bean puree, gremolata 38 *ROASTED HALF CHICKEN tuscan kale, fine herbs, garlic, pan jus 31 *BEEF TENDERLOIN grilled romaine hearts, roasted potatoes, chimichurri 46 *LAMB CHOPS fregola, artichokes, cauliflower, parsley, almond-raisin gremolata 56 If you want happiness for an hour — take a nap.