DOCSLIB.ORG

Cantina Menu May

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Cantina Menu May E S T 2 0 1 3 OPEN HOURS MON, TUE, THUR - SAT 9 AM - 9PM +356 2156 3231 cantina michele chiarlo You definitely want to be the first WED SUN to check out new teasing 9AM - 6PM 10AM - 3PM v i n i e c a p r i c c i Kindly note that bread basket is served with all cellar food items. Extra Bread Basket costs €2.50 each. LA PALA un amore di formaggio tra amici All the blues €9.95 L’ Artigianale €10 a selection of blue cheese a selection of 1963 mortadella bologna IGP and mortadella tartufo The Riserva €11.50 Il Cotto €11 FOCACCIA 12.5cm • 25cm • 50cm Kindly note that waiting time for this food item is approximately 15 minutes a selection of riserva cheese specialities a selection of cooked and roasted ham Al Rosmarino €3.50 • €6.75 • €13.30 The King of Cheeses €12 Carpaccio di Fassona €12 with local extra virgin olive oil, gozo sea salt and fresh rosemary parmigiano reggiano fresco, 24 month aged, 36 month aged, with gorgonzola dolce a vintage, served with drops of acetaia giusti 5 gold medals Classica €4.50 • €8.75 • €17.30 Visioner Selection €15 The Confrontation €9.50 with tomato sauce, fior di latte and basil a selection of top prosciutti crudi a selection of grana padano DOP and parmigiano reggiano DOP both aged over 24 months Napolitana €4.50 • €8.75 • €17.30 Il Cacciagione €18 with tomato sauce, fior di latte, anchovies and olives Mozzarella di Bufala Campana DOP €12 a selection of cinghiale, prosciutto di cervo, salami and capocollo with fresh tomatoes, oregano and local extra virgin olive oil Vini e Capricci €4.50 • €8.75 • €17.30 Via Emilia €17 with fresh tomatoes, provolone and fresh homemade local sausage The Tuscan Pecorino €12 prosciutto crudo di parma DOP, coppa di parma DOP and parmigiano reggiano aged 24 months a selection of pecorino, an excellence of tuscany Al Bottarga di Muggine €4.50 • €8.75 • €17.30 . Crugione €30 with tomato sauce, fior di latte and mullet fish roe Evolution of Gbejna €14 . a selection of cured Italian ham and artisan cheese friska (fresh cheeselet), moxxa (dried white cheeselet), tal-bzar (dried peppered cheeselet), pikkanti (aglio, olio e peperoncino Salagione verdure o giardiniera cheeselet) €30 The Alpine Goat €16 a selecrion of Italian salami and craft cheese based upon availability Carciofi alla Romana €12 typical roman-style artichokes Tagliere €60 with stem a selection of caprino, typical of alpine regions Pinzimonio €5 raw vegetables assortment The Golden Oldies €13 a selection of cured and cooked ham, salami, cheese and condiment based upon availability Misto sott’olio €15 Duck Liver Pâté €35 selection of marinated vegetables a selection of revived ancient alpine cheesemaking traditions in the mountains with chutneys and pan brioche Drunken Cheeses €12 la pescheria Chicken Liver Pâté €15 a selection of cheese aged in different wine with chutneys and pan brioche Confrontation of Fish Bruschetta €8 Truffle Cheeses €12 cantabrico, ‘ tuna bottarga and bottarga di muggine The Foie Gras €39 a selection of different aged truffle cheese Pepperoni and Cantabrico Anchovies €7 with chutneys and pan brioche sua maesta la burrata valtellina Carciofo alla Romana €17 with bottarga di muggine shavings €12 • €14 • €16 • €15 • served with Olive Taggiasche Smoked Salmon Cantabrico Anchovies Punta d’ Anca Bresaola served with rucola and parmigiano reggiano shavings €13 • €12 €15 • Festa di Mare €22 Marinated Anchovies Colatura of Anchovies drippings of anchovies marinated with local extra virgin olive oil and fresh lemon drops cantabrico, smoked salmon, smoked kipper, €15 marinated seafood, olives and capers served with Robiola .
Load more

Recommended publications
  • Rome-Hotel-Eden-Il-Giardino-Allday
    TUTTO IL GIORNO PRELIBATEZZE PRIMI Fiori di zucca al forno ripieni con ricotta, taleggio, Spaghetti cacio, pepe e curcuma €24 olive nere e pomodorini pachino €23 Tortellini di parmigiano Capesante arrostite con purea di castagne in brodo di gallina ruspante €27 e dressing al tartufo nero €32 Tagliatelle con ragù d’agnello e pecorino €38 Carciofi alla Romana €24 Tonnarelli all’uovo alla carbonara €24 Crema di ceci con baccalà all’olio e rosmarino €32 Mezzi rigatoni all’Amatriciana €24 Insalata di puntarelle e acciughe di Cetara €24 Mezzi paccheri con ragù di pesce, Insalata di mare con sedano e carote croccanti €29 molluschi, crostacei e fiori di zucca €29 Polpette alla Romana €26 Risotto al radicchio e vino rosso €26 Burratina bio “Puglia” con pomodorini e basilico €24 Gnocchi di patate con vongole e zafferano €28 Stracciatella bio “Puglia” con pomodori secchi €24 Minestrone con crema di basilico €19 Insalata di lattuga, pomodoro, olive, origano e tofu €22 Mezzi rigatoni alla Norma con tofu €23 Insalata mista €16 Trofie al pesto con patate e fagiolini €23 Assortimento di verdure grigliate €19 IL SALUMIERE PIZZA GOURMAND Prosciutto San Daniele IGP €24 LE ROSSE Prosciutto Patanegra €34 Margherita con fior di latte bio Culatta di Parma €24 e passata di pomodoro €27 Mariola di salame €20 Napoli con acciughe del Cantabrico, origano e capperi €27 Salame d’oca €20 Marinara con olio all’aglio e origano €26 Tagliere di salumi misti o salumi e formaggi €26 Diavola con fior di latte bio Selezione di formaggi del nostro chef serviti con e salamino
    [Show full text]
  • A N T I P a S T I I N S a L a T E F O C
    Staten Island, NY Primavera 2021 A n t I p a s t i Vongole al Forno Arancini 14 Calamari 17 17 Cozze 17 Polpette 14 baked clams, smoked prosciutto, saffron risotto, bolognese, crispy Montauk calamari, Prince Edward Island mussels, Big Vic’s meatballs, Pecorino Ritz cracker crumble, pickled chilis peas, mozzarella garlic aioli, marinara white wine, Sicilian Oregano, Romano, marinara, basil sourdough toast (2 PC) (2 PC) I n s a l a t e S a l u m I e f o r m a g g i Verde 15 Prosciutto 19 mixed baby lettuces, olive oil, red wine vinegar, Month Prosciutto di Parma Riserva, Black mission figs shaved cucumbers, radishes 18 Caesar 16 Salumi 26 Little gem, rustic Caesar style dressing, marinated anchovies Chef’s selection of cured Italian meats & focaccia crisps, grana padano 18 Month Prosciutto di Parma Riserva Burrata 18 Served with Chianti Mustard & house made giardiniera arugula, eggplant caponata, pignoli nuts Formaggi 22 Antipasto 17 Chef’s Artisanal Italian cheese plate, Little gem, radicchio, arugula, roasted peppers, salami, provolone, served with chili honey & berry, basil lime jam olives, chickpeas, radishes, balsamic oregano vinaigrette F o c A C C I A A L L A R O M A N A • Per La Tavola • Family Style Roman Focaccia For the Table • Available in Half (Mezzo) or Full Caprese Calabrese 20 | 36 20 |36 Napolitano 18 | 32 local burrata cherry tomatoes, pickled red onions, Spicy soppressata, ricotta, Crushed meatball ragu, ricotta, roasted garlic & basil pesto, Calabrian hot honey, arugula, Pecorino Romano, grana padano torn basil pecorino
    [Show full text]
  • Vegan Menu Spuntini Tapas Pizzas
    Massimo's vegan menu Spuntini tapas Pizzas - cold - Margherita 79 Caprese - vegan mozzarella, tomato, tomato, vegan mozzarella, fresh basil, basil avocado, basil oil 78 infused olive oil Ë Mamma Ileana's giardiniera - preserved Uno 78 vegetables in a piquant tomato sauce 36 tomato, oven roasted vegetables, artichokes, olives (no cheese) Carciofi alla romana - imported marinated baby artichokes 84 Due 79 tomato, zucchini ribbons, cherry tomatoes, - warm - red onions, rocket (no cheese) , Melanzane parmigiana - grilled Tre 75 aubergines, tomato, vegan mozzarella, tomato, chili, capers, rocket, avocado (no basil, garlic 92 cheese) Green beans - pan-fried with crunchy Quattro 88 garlic breadcrumbs & chili 46 tomato, baby spinach, pine nuts, roasted , DesperAVOs – focaccia, olive oil, garlic, mushrooms, balsamic reduction (no rosemary, rock salt, avocado, a squeeze cheese) of lemon juice 44 make it cheesy with vegan mozzarella 35 Patate brave - Spanish style fried potatoes with spicy tomato sauce 44 or start with a Margherita and add all the toppings you fancy , Boletus -farinata (chickpea flatbread, — gluten free vegan option also available - Genovese street food) topped with ask for a home-made farinata base (soft, not porcini mushrooms and baked in pizza crunchy, chickpea flour, olive oil & water) 23 oven 45 - Also very good eaten on its own — Ceci fritti - deep-fried chickpeas tossed Pastas in paprika and rosemary salt 35 Ë Baby spinach - pan fried with toasted Napoletana - Italian tomatoes, onion, pine nuts, raisins, garlic 62 celery,
    [Show full text]
  • ADVENTURES CLUB by Anthony Lynch • MAY 2015
    ADVENTURES CLUB by Anthony Lynch • MAY 2015 2013 POUILLY FUMÉ “VIEILLES VIGNES” RÉGIS MINET Sauvignon Blanc has many incarnations throughout the world, but even in the Loire Valley—the grape’s spiritual home—Pouilly Fumé represents a very distinctive ex- ample. While it shares the Kimmeridgian limestone of its neighbor Sancerre, its soils also contain fragments of flint, which are presumably responsible for Pouilly Fumé’s characteristic goût de pierre à fusil, or gunflint taste. Régis Minet, a second-generation vigneron who already boasts almost forty harvests under his belt, is always happy to demonstrate how striking together two pieces of flint from his vineyard creates the smoky gunflint aroma typically associated with the wine. A generous host, Régis is known to greet his guests with cornucopian platters of locally produced meats and Loire goat cheeses. Not surprisingly, his lively, crisp, floral, and beautifully mineral Pouilly Fumé is the quintessential foil to savory slices of saucisson and a sticky Crot- tin de Chavignol. $24.00 per bottle $259.20 per case 2013 DOLCETTO D’ALBA “LA COSTA” BENEVELLI PIERO Though Dolcetto often takes a back seat to Nebbiolo in Piemonte’s grape hierarchy, it would be a mistake to overlook its virtues. For starters, its versatility in the vineyard makes it a godsend from a grower’s point of view: it ripens pretty much anywhere, allowing vignerons to reserve their best sites for the late-ripening Nebbiolo. Additionally, Dolcetto is always drinkable upon release, giving producers a source of immediate revenue while more so- called serious wines complete their barrel aging regi- men.
    [Show full text]
  • Antipasti Zuppe Secondi Di Pesce Secondi Di Carne
    OPEN FOR DELIVERY & TAKE AWAY Call us 020 7499 4510 ANTIPASTI ZUPPE Focaccia al rosmarino 7 Minestrone di verdure di stagione con pesto 10 Flatbread with rosmery Mixed vegetable soup with pesto Focaccia mozzarella 8 SECONDI DI PESCE AFlatbread with mozzarella Burratina d'Andria con pomodori e pesto 17 All fish can be grilled or roasted and served with garlic and mint sauce (Fish will Andria burrata with tomatoes and pesto vary on a daily basis, ask your server for today's options) Prosciutto di Parma con panzerotti 17 Parma ham with deep fried cheese pastries Roasted octopus with braised escarole olives and capers 28 Selezione di salumi Toscani 15 Fillet of cod with mussels and pea mash 25 Selection of fine Tuscan cured meat Tuna steak with asparagus and tomatoes 30 Tartare di Tonno 20 Yellow fin tuna tartare Whole Seabass for two 70 Frittura di calamari con salsa tartara 18 Dover Sole 45 Deep fried calamari with tartare sauce Carpaccio di filetto di manzo con salsa alla senape 20 SECONDI DI CARNE Carpaccio of beef fillet with mustard dressing Arista di agnello con vegetali di stagione 28 Carciofi alla romana 18 Rack of lamb with seasonal vegetables Slow cooked artichokes romana style Cotoletta di vitello alla milanese 39 Parmigiana di melanzane 17 Veal milanese Aubergine parmigiana Vitello Tonnato 18 Filetto di manzo Scozzese 39 Slow cooked veal loin served with tuna mayonese and pickels Scottish beef fillet with roast tomato, mushrooms and chips Tartare di salmone, granchio, avocado, caviale e uova di quaglia 22 Bistecca di manzo Scozzese
    [Show full text]
  • DAILY TAKEOUT May 6-9 (4Pm-7Pm) to Go Pastas & Sauces
    DAILY TAKEOUT May 6-9 (4pm-7pm) To Go Pastas & Sauces May 6-9 (3pm-7pm) **please order 12-24 hours in advance for pastas & sauces Curbside Pickup WE ARE SOLD OUT FOR SUNDAY MAY 10!! DAILY MENU Antipasti Cavoletti di Bruxelles – 5 pan seared brussel sprouts, smoked provolone, brown butter sauce Polipo con Fava – 14 octopus, puree of fava beans, pecorino Carciofi alla Romana & Robiola – 12 roman style artichokes, robiola --- Zuppa Zuppa Ribolitta – 5 hearty Tuscan soup made with cabbage, Tuscan kale, cranberry beans, fennel, celery, carrots, onions and sage and topped with fennel pollen --- Insalata Insalata Mista – 5 baby greens, walnuts, cranberries, pecorino, house vinaigrette --- Pasta (Half- 3oz, Full 6oz) Spaghetti alla Chitarra con Cacio & Pepe – Half – 12, Full – 18 spaghetti, pecorino, fresh ground pepper Capelli d'Angelo Pesto Sicilian con Pomodoro– Half – 12, Full – 18 angel hair, sun-dried tomato with almond pesto, pecorino, pine nuts Tagliolini con Funghi & Tartufo Nero – Half – 13, Full – 25 tagliolini, mixed mushrooms, fontina, truffle paste Tagliolini Nero di Seppia - Full Only – 28 SPICY (can be made mild) squid ink tagliolini, clams, shrimp, mussels, halibut, spicy seafood tomato sauce Spaghetti all’Amatriciana – Half – 12, Full – 20 guanciale, onions, spicy tomato sauce Capelli d'Angelo con Salsiccia - Full Only - 20 angel hair, spicy sausage tomato sauce Fettuccine al Cioccolato con Ragù di Cervo– 13 half, 21 full chocolate fettuccine, smoked venison ragu Secondi Pesce di Giorno – 27 black bass, coco beans, asparagus,
    [Show full text]
  • Soups & Salads
    APPETIZERS SOUVLAKIA 10 TOSTADI RAVIOLI (4) 8 marinated pork tenderloin, grilled in lemon & olive oil cheese, meat or combinaon ANTIPASTO (for 2) 12 (for 4) 24 WARM GOAT CHEESE DIP 9 arsan meats, cheeses, & vegetables goat cheese topped with heirloom tomatoes BRUSCHETTA MILAZZO 10 CARCIOFI ALLA ROMANA 6 toasted baguee topped with roma tomatoes, prosciuo ash fried roman archokes, basil pesto aioli di parma, basil & extra virgin olive oil TUNA ALMOND AVOCADO STACK 16 FRIED OYSTERS 15 tuna, almonds & avocado stacked and drizzled with chili oil & gulf oystyers, spiced horseradish aioli balsamic reducon. served w/toasted baguee. CAPRESE 10 (!) Contains Raw Tuna BATTERED EGGPLANT FRIES 9 SOUPS & SALADS AVGOLEMONO CHOPPED 8 Chicken, lemon, carrots, celery & orzo romaine, basil, cucumbers, roma tomatoes, bell peppers, TUSCAN PEASANT red onions, sundried tomatoes, kalamata olives, pancea, savoy cabbage, onion, garlic, roma tomatoes, pepperoncini, mozzarella, parmesan & champagne vinaigree carrots, rosemary & cannellini beans GRECA 8 PUREED WHITE BEAN & ROSEMAY mixed greens, red onions, bell peppers, cucumbers, cannellini beans, rosemary, olive oil & croutons kalamata olives, pepperoncini, roma tomatoes, 6 (Cup) / 8 (Bowl) feta & italian vinaigree CAESAR or HOUSE SALAD 6 SOUP & SALAD 8 ROMAINE WEDGE 10 your choice of any cup of soup w/ caesar or house salad romaine heart, applewood bacon, red onions, DELUXE SOUP & SALAD 10 heirloom tomatoes, gorgonzola & bleu cheese dressing your choice of any cup of soup w/ chopped, greca or WILD STRAWBERRY &
    [Show full text]
  • Ask Your Waitron About Today's Specials
    Cold spuntini (Italian tapas) Warm spuntini (Italian tapas) 0 R2 for each spuntino sold goes to Kronendal Music Academy 0 R2 for each spuntino sold goes to Kronendal Music Academy Å Caprese - fiordilatte mozzarella, tomato, Calamari - best quality baby calamari avocado, basil oil 76 deep-fried, home made aioli (SASSI = green) 88 Carciofi alla romana - Italian marinated baby »Ô Flamenco - spanish style cauliflower tossed in artichokes 86 chickpea flour & paprika and deep-fried, served Å Cheese platter - choose 3 of the following: with capers & red wine vinegar 56 mozzarella, parmigiano, gorgonzola, feta, Baby spinach - pan fried with toasted pine nuts, caciocavallo, pecorino 86 raisins, garlic 62 served with soft focaccia »Ô Olives - local olives marinated with lemon, Polpettine - beef meatballs with spicy or plain rosemary, garlic 48 tomato sauce (not gluten/dairy free) 78 ,Å DesperAVOs – focaccia, olive oil, rosemary, rock Salads salt, avocado, a squeeze of lemon juice 46 Å Melanzane parmigiana - grilled aubergines, Chicken Ceasar salad 118 tomato, mozzarella, basil, garlic, topped with poached free-range chicken, baby spinach, rocket, parmesan 86 greens, cherry tomatoes, avocado, home-made Caesar dressing, croutons & parmesan shavings Å Gnudi - delicate dumplings of parmigiano & Å Superfood bowl 110 ricotta cheese, served with truffle cream (not baby spinach, lentils, beetroot, avo, mozzarella, pine gluten free) 78 nuts and basil dressed with balsamic glaze and olive oil Green beans - pan-fried with crunchy garlic Laguna salad 120 breadcrumbs
    [Show full text]
  • Cocktail Specialità | 15 Wines Birre Reds
    5 Village Green Way 631.714.5000 Patchogue, NY 11772 www.virgolawinebar.com WINE FLIGHT | SELECT FOUR BY THE GLASS 15 WINE FLIGHT | “TASTE OF ITALY” 16 WINES SPARKLING | ROSÉ | SWEET WHITE Prosecco DOC, Voga | Veneto 12 42 Pinot Grigio, Casal Thaulero | Abruzzo 10 40 Rich, fruity bouquet with a hint of green apple; Dry, soft, hints of apple and pear dry, fresh, medium in body and well-balanced Frascati Superiore DOC, Collegiata | Lazio 10 36 Spumante Rosato, La Cantina Pizzolato | Veneto 12 42 Crisp, with apricot notes, a delicate finish Organic sparkling rosé, vibrant, fruity, light body Chardonnay, Due Torri | Veneto 11 40 and a polished, medium-length finish Aromatic hints of peaches and mature apricot Spumante Moscato, La Cantina Pizzolato | Veneto 11 40 Sauvignon Blanc IGT, Anno Domini | Veneto 12 44 Honeysuckle and ripe apricot aromas enhance Herbaceous with hints of green apple and peaches honey apple and orange marmalade flavors Gavi di Gavi DOCG, Villa Rosa | Piemonte 13 48 Rosato, Tonnino | Terre Siciliane 11 40 Medium bodied, fragrant with hints of apple and melon Intense and aromatic bouquet, notes of exotic fruit and rose petal Catarratto DOC, IL Pioppo | Sicilia 13 48 Organic medium bodied, notes of pineapple and orange Lambrusco, Opici | Emilia-Romagna 10 36 Intense, semi-sweet sparkling wine that’s ruby red in Greco Di Tufo, Vinosia | Campania 15 55 color with flavors of black cherries Crisp, herbaceous, hints of green apple and peaches Moscato d’Asti DOCG | Gianfranco, Piemonte 9 32 Vermentino, Monteverro | Tuscany 12
    [Show full text]
  • 11 X 17 Dinner Menu Front Jan 2020
    ANTIPASTI (APPETIZERS) Burrata Calda warm burrata cheese served with sautéed spinach, garlic, sundried tomatoes and cherry tomatoes 14.00 ~ drizzled with a balsamic reduction Carciofi alla Romana ~ our signature dish of artichoke hearts sautéed with garlic, basil and E.V.O.O. 15.00 Bruschetta al Pomodoro ~ grilled homemade bread topped with fresh diced tomatoes, basil, garlic and E.V.O.O. 12.00 Gamberoni alla Toscana grilled shrimp served with white tuscan beans, arugula and cherry tomatoes, 15.00 ~ drizzled with lemon and truffle oil Calamari Fritti ~ crispy golden calamari served with marinara and spicy aurora sauce 14.00 Ahi Tuna Stack sashimi grade tuna tossed with herbs, citrus stacked with avocado, cucumber, mango and seaweed 15.00 ~ in a wasabi aioli served with toasted bread Formaggi con Salumi assortment of artisan cheeses and Italian cold cuts served with condiments and 19.00 ~ toasted homemade bread Carpaccio di Manzo~ thinly sliced raw filet mignon with chopped arugula, capers, shaved parmesan cheese and E.V.O.O. 14.00 Burrata con Prosciutto ~ fresh burrata cheese, parma Prosciutto and arugula served with crostini and fig jam 16.00 Brodetto di Cozze ~ mussels sautéed in garlic, white wine sauce served with toasted homemade bread 14.00 Carpaccio del Pastore ~ thin sliced raw filet mignon, hearts of palm, avocado, mixed greens, goat cheese, E.V.O.O. 14.00 Mozzarella Caprese ~ fresh mozzarella, heirloom tomatoes, fresh basil and baby greens, drizzled with E.V.O.O. 14.00 Vegetali Misti alla Griglia ~ mixed seasoned grilled vegetables,
    [Show full text]
  • Menù Candido
    le informazioni circa la presenza di le informazioni circa la presenza di sostanze o di prodotti che provocano allergie o intolleranze sono disponibili rivolgendosi al personale in servizio Antipasti di mare Carpaccio di polpo € 12.00 Carpaccio di Spada € 12.00 Insalata di calamari al vapore € 13.00 Sautè di cozze € 9.00 Sautè misto € 12.00 Sautè di gamberi e scampetti € 12.00 Fritturina di gamberetti e scampetti € 10.00 Salmone affumicato € 10.00 Affumicati di mare € 12.00 Carpaccio di tonno € 16.00 Tartare di tonno € 19.00 Tartare di Spada € 18.00 Involtini di spada, pere e taleggio € 12.00 (I crudi di mare vengono sottoposti a bonifica preventiva, secondo la normativa Reg.CE 853/2004) Antipasto di terra Affettato misto € 8.00 Prosciutto e bufala € 12.00 Prosciutto € 7.00 Bruschetta con lardo € 3.00 Bruschetta con guanciale € 3.00 Bruschetta con salsiccia € 4.00 Bruschetta con porcini € 3.00 Bruschetta al pomodoro € 2.00 Bruschetta con cicoria € 2.00 Bruschetta al prosciutto € 2.50 Bruschetta con melanzane € 2.00 Bruschetta al salmone € 3.50 Fritto misto(olive ascolane,mozzarelline,supplì,crocchetta) € 5.00 Supplì(1 a porzione) € 2.00 Crocchette di patate(1 a porzione) € 1.50 Mozzarelline di bufala fritte(6 a porzione) € 3.50 Olive ascolane(8 a porzione) € 3.50 Fiore di zucca(1 a porzione) € 2.50 Fiore di zucca ai formaggi(1 a porzione) € 3.50 Filetto di baccalà(1 a porzione) € 2.50 Polpette di melanzane fritte(3 a porzione) € 3.50 Cestino di pane. € 2.00 Primi di mare Spaghetti alle vongole € 10.00 Spaghetti vongole e tartufo € 12.00 Spaghetti vongole e bottarga € 12.00 Tagliolini al limone con bottarga € 12.00 Fettuccine con scampetti e datterino € 12.00 Gnocchetti vongole pachino e pinoli € 11.00 Spaghetti con Spada e finocchietto € 12.00 Bucatini cozze e pecorino € 10.00 Tagliolini neri con gricia di calamaretti € 13.00 Tagliolini con bottarga salvia e pecorino.
    [Show full text]
  • 773-649-1000 Instagram Lacrostachicago
    2360 N. Lincoln Ave., Chicago, IL 60614 773-649-1000 www.LaCrostaChicago.com Instagram LaCrostaChicago Appetizers & Antipasto Bruschetta Tomato, Parmagiano, Garlic, Basil, Balsamic and E.V.O.O. on a Crostini 10 Burrata, Prosciutto & Crostini Topped with Lemon Oil and Cracked Pepper 16 Beef Carpaccio Shaved Bresaola, Arugula, Drizzled with E.V.O.O. and Balsamic Glaze, Topped with Shaved Parmigiano 15 Salumi & Formaggi Assorted Imported Meats & Cheeses 24 Carciofi Alla Romana Imported Full Stemmed Artichokes & Mediterranean Olives with Cracked Pepper and Drizzled with Oil and Balsamic Glaze 16 Salads (Generous portions) with GARLIC 18 House Salad Baked Goat Cheese & Crostini Mixed Greens, Roma Tomato, Nostralina Black Baked Goat Cheese, Crushed Baresi Olives and Red Onion Topped with Shaved Tomatoes and Scallions 13 Parmigiana and Our Signature House Lemon Vinaigrette 13 Caesar Salad Hearts of Romaine and Caeser Dressing Topped with Shaved Parmagiano and Housemade Pizze Rosse — Red Croutons 13 Made with Crushed Baresi Tomatoes Arugula & Pomodoro from Puglia and Fresh Mozzarella. Arugula with Roma Tomato and Sliced Cucumber Drizzles with Lemon Olive Oil Margherita and a Pinch of Salt & Pepper 13 Fresh Mozzarella, Fresh Basil & E.V.O.O. 20 Caprese Cala-Tella Sliced Roma Tomato, Fresh Mozzarella, Basil, Calabrese Soppressata and Fresh Basil Drizzles with E.V.O.O., Cracked Pepper Leaves Topped with Scoops of Creamy and Balsamic Glaze 13 Stacciatella Cheese 22 Piccante Spicy Coppa, Calabrese Soppressata, Calabrian Peppers, Red Pepper Flakes & Chili Oil 22 Pizze Bianche — White Portabella & Speck Smoked Prosciutto, Fresh Portabella Bianca Mushroom and E.V.O.O. 21 Fresh Mozzarella, Fresh Garlic, Oregano, Due Carne E.V.O.O.
    [Show full text]