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Hearth Kitchen Dinner Menu 10-26-17

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Hearth Kitchen Dinner Menu 10-26-17 SMall PlaTes Medium Plates-Fresh Made Pastas Wood Oven Pizzas (12 inches) RIGATONI & MEATBALLS tomato sauce, basil, fresh ricotta, parmigiana 16 CHEESE and MEAT BOARD daily selection of 3 artisan cheese and MARGHERITA fresh mozzarella, overnight cherry tomatoes, basil 14 cured meat, condiments, spiced nuts, crostini, breadsticks 18 PORK CHEEK RAVIOLI chanterelle mushrooms, tarragon-chive butter, 18 FRIED CALAMARI sweet pepper dressing, peppadew salad 12 lemon gremolata, parmigiana MEATBALL fresh mozzarella, tomato sauce, basil 16 TRUFFLED FOIE GRAS TOAST 36 year old balsamic dressing, honeycomb 12 PAPPARDELLE sausage bolognese, rapini, parmigiana 18 PROSCIUTTO-PEAR pistachio, scamorza, honey 17 JUMBO LUMP CRAB DIP béchamel, leeks, crispy pizza crusts 15 BUCATINI truffle, pancetta, cracked black pepper, pecorino 16 SOPPRESATTA, tomato sauce, thyme, calabrian chiles, mozzarella 16 BEEF TARTARE toasted garlic crumbs, sunny side egg, MAFALDE duck confit, walnut pesto, oregano, parmigiana 18 roasted garlic vinaigrette, parmigiana, olive oil crackers 14 ITALIAN SAUSAGE fire roasted peppers, tomato sauce, lemon oil, mozzarella 16 LOBSTER POLENTA, poached maine lobster, sweet peppers, shaved calabrese salami, SPAGHETTI white wine broth, cockles, parmigiana, toasted pine nuts, parsley 18 MUSHROOM truffle, leeks, mustard scented béchamel, herbs, mozzarella 16 lobster butter, parmigiana 15 RICOTTA GNOCCHI, creamy vodka sauce, pecorino, baby kale, basil 16 SWEET ONION cipollini onions, fresh mozzarella, walnut pesto, 15 GRILLED OCTOPUS charred lemon salsa verde, polenta croutons 15 toasted walnuts AGNOLOTTI curry scented sweet potato agnolotti, lamb ragout, 18 VENISON CREPE CANNELLONI, venison sausage, fontina, kale, cured black olives, oregano and parsley pesto black garlic bordelaise 14 GARLIC-RICOTTA roasted garlic, broccoli rabe, ricotta salatta 14 SCAMPI, shrimp, garlic, shallot, farfalle pasta, white wine, parmigiana 18 SEARED SCALLOPS caramelized endive, pear salad, spiced mustard, CLASSIC CHEESE tomato sauce, mozzarella 12 crispy bread fritter, buttermilk emulsion 14 Large Plates WOOD FIRED CAULIFLOWER, sweet pepper romesco, almonds, parmigiana 11 CRISPY FRIED MOZZARELLA, fire roasted tomato sauce 10 LAYERED EGGPLANT PARMESAN ‘LASAGNA’, ricotta, mozzarella, spicy tomato sauce, mafalde pasta 20 ADD ONS 2each Soups & Salads ROASTED CHICKEN RISOTTO chili tomato glazed chicken, cremini mushrooms sausage, pepperoni, prosciutto, sopressatta, anchovy, mushrooms, green pepper sofrito, parmigiana, chicken jus 26 WHITE BEAN SAUSAGE SOUP broccoli rabe, parmigiana, black olives, peppers, onions, calabrian chiles toasted bread crumbs 10 SKUNA BAY SALMON potato-parsnip puree, smokey bacon choucrute, MID-ATLANTIC CLAM CHOWDER, bacon, clams, potato, salt cod, plump mustard seeds 25 bread sticks 12 ROASTED BEETS tarragon, dill, mascarpone, pistachio 12 VEAL SCALLOPINI prosciutto, crispy shredded potato, brussels sprout leaves, parmesan, aged balsamic, sage 30 BREAD AND BUTTER CAESAR SALAD romaine hearts, garlic croutons, 7/12 AVAILABLE UPON REQUEST parmigiana, white anchovy CRANBERRY-GLAZED BRAISED PORK SHANK butternut squash, lentil risotto 26 MIXED GREENS prosciutto cotto, shaved fennel, radish, 13 soft boiled egg, casa rosso cheese, red wine vinaigrette SEAFOOD ‘STEW’ oven roasted scallop, octopus, mussels, shrimp-calamari dumpling, chorizo, shellfish broth, bucatini noodles, parmigiana 30 HEARTH WEDGE SALAD, boston lettuce, crispy bacon, red onion, apple, blue cheese, warm bacon vinaigrette 13 * GARLIC RUBBED SKIRT STEAK potato gratin, rapini, garlic chips, consuming raw or undercooked bresaola sauce 28 meat, poultry, seafood or shellfish may increase risk of foodborne illness Wine Cocktails On Tap BUBBLES CLASSICS 10 ALLAGASH white (5.1%) 7 PROSECCO bele casel, italy 12/48 CONSHOHOCKEN user friendly (5.6%) 6 FRUILANO scarpetta, italy 12/48 OLD FASHIONED bourbon, sugar, bitters, orange peel, luxardo cherry TROEGS perpetual (7.5%) 7 STONE ripper (5.7%) 6 WHITE SAZERAC rye, sugar, peychauds bitters, absinthe rinse, lemon twist RIESLING st.antonius, germany 11/44 Bottles & Cans SAUVIGNON BLANC edna valley, california 10/50* MEXICAN FIRING SQUAD tequila, grenadine, lime, hellfire habanero bitters GRUNER VETLINER, lenz moser, austria 12/60** AMSTEL LIGHT (4.2%) 5 ASSYRTIKO atlantis, greece 11/44 CHAMPAGNE COCKTAIL prosecco, cognac, lemon, sugar FOUNDERS breakfast stout (8.3%) 7 VERMENTINO argiolas, italy 11/44 PERONI (5.2%) 6 GRILLO poggio anima, italy 10/50* MOSCOW MULE vodka, lime, ginger beer VICTORY VITAL IPA (6.5%) 7 CHARDONNAY matchbook, california 11/55* WOODCHUCK cider (5.5%) 5 ANCHOR BREWING CO liberty ale (5.9%) 5 GOOSE ISLAND SOFIE saison (6.5%) 7 ROSÈ ORIGINALS 12 LORD HOBOboom sauce (6.5%) 5 GRENACHE les gueissard, france 9/36 EVOLUTION lucky 7 (5.8%) 6 TOURIGA NACIONAL ramos vinos, portugal 8/32 SAMBA blanco tequila, cucumber, basil, lime, honey, salt rim ST. PAULI GIRL non alcoholic 5 RED MASSIVE ATTACK rye, strega, grapefruit, mint NERO D’AVOLA regaleali, italy 11/44 PINOT NOIR, millbrook, california 11/55* ONE NIGHT IN TIJUANA blanco tequila, mezcal, pineapple, black pepper and RHONE BLEND paul maz, france 11/66** rosemary syrup CHIANTI palladio, italy 10/40 BARBARA D’ ASTI, roberto ferrraris, italy 12/48 BLACK BETTY mount gay black barrel rum, amaro, blackberry, simple syrup, ZINFANDEL carol shelton, california 15/75 ginger beer CARMENERE vina chocloan, chile 11/44 MERLOT, rancho rodeo, california 12/60* LUCA BRASI amaro nonino, bourbon, lemon, egg white, bitters TEMPRANILLO valdehermoso, spain 9/36 GARNACHA finca antigua, spain 12/48 SANGRIA white or red wine, blackberry brandy soaked fruit, cointreau MALBEC fabre montmayou, argentina 12/48 CABERNET SAUVIGNON, auspicion, California 12/48 ITALIAN CRUSH vodka, aperol, grapefruit, thyme syrup MERITAGE, clos la chance, california 12/60* PETITE SIRAH vinum, california 12/48 GOIN TO PHILLY bourbon, peach, amaro, spiced syrup, lemon *one liter carafe ** one liter bottle *consuming raw or undercooked meat, poultry, seafood or shellfish may increase risk of foodborne illness .
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