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About Our Farms About our Farms Herbs by Diane Nevada Aspen Ridge Farms Colorado By using their own compost to feed the gardens, Aspen Ridge has aligned with farms and ranchers this local grower is able to produce delicious who follow our strict genetic, feeding and handling vegetables, herbs, edible flowers, and microgreens protocols. All Aspen Ridge cattle are source- and 100% organically. age-verified back to their birth ranch in the U.S. Prime Color Grower’s Nevada Mountain States Rosen Farms Colorado A boutique grower located 50 miles from Las Vegas, A national co-op owned by more than 150 ranching producing naturally grown herbs and vegetables families across the U.S. specializing in humanely and for restaurants exclusively within Las Vegas and its pasture-raised lamb. surrounding area. CHIANTI & FIORENTINA Creekstone Farms Kansas County Line California An award-winning beef farm dedicated to producing A certified organic farm with a knack for growing an always tender, well-marbled meat with an lettuces, salad and cooking greens, baby root unmatched flavor through humane practices and vegetables, and other specialty produce. Each crop is careful selection of breeds. FINE ITALIAN GRILL AND BAR celebrating carefully chosen based on climate suitability, taste, and appearance. Great Plains Farms Nebraska tuscany and central italy Great Plains Beef is an exclusive provider of Certified The Intuitive Forager California Piedmontese Beef to premium restaurants and Founder Kerry Clasby intuitively forages produce specialty retailers throughout the United States. that is organic, locally-sourced, and seasonally- Certified Piedmontese Beef is preferred by meticulous harvested for celebrity chefs and renowned farmers’ consumers who require a healthier beef without “Ma pè noi la bistecca...l’è arta tre diti! Ma un la sanno markets throughout California and Las Vegas. sacrificing flavor or tenderness. nemmen còcere... la bistecca? Zàzzà! È via!” Strauss Farms Wisconsin “For us, a bistecca needs to be three fingers high! But if you don’t even know The Strauss family is committed to raising the very best meats — ethically raised, family farmed how to cook one? A quick flip, and that’s it!” and masterly butchered, driven by a strong ethical - Accademia della Crusca commitment to improve the welfare of the animals and the environment. Their community of farmers and butchers are dedicated to making a difference – good for the animals, good for the Earth, and good for you. Manzo's Executive Chef Arnold Corpuz has brought his expert knowledge and exceptional skill to create the unique essence of Manzo. “Being able to cook these amazing cuts over the live coals brings a whole new level of flavor,” says Corpuz. “I really want to make sure guests can see, smell, taste and appreciate the attention to detail at Manzo.” 3.5.20 chef’s SELECTIONS LA BISTECCA ALLA FIORENTINA Curated by the Executive Chef of Manzo, Arnold Corpuz A ClassiC tuscan tradition CENA TOSCANA CICCIA E CHIANTI $110 PER PERSON $140 PER PERSON There was once a political party in Italy called the “Steak Party.” Founded in the 1950s by Florentine publisher Corrado Tedeschi, Minimum 2 guests Immerse yourself in a family-style-Tuscan experience curated by the Partito della Bistecca was a satirical political party. Their platform? “450 grams of meat a day per person” – who wouldn’t vote our chef, where you enjoy the best that Terra di Chianti has to for that? offer, including a bottle of our finest vino. Minimum 2 guests. ANTIPASTO Bistecca alla Fiorentina is such an important symbol of the territory, it might make the list of UNESCO Intangible Cultural Heritage Zuppa di Piselli In 2018, the mayor of Firenze announced that the city was in the process of securing a spot on the well-known. UNESCO list. English Pea Soup, Charred Cauliflower, Insalata di Cicoria Given its cultural significance and its beloved status worldwide, we wouldn’t be surprised if it makes the cut. Extra Virgin Olive Oil, Sea Salt Country Line Chicories, Housemade Focaccia, ® add Scallops +10 Anchovy Dressing, Parmigiano Reggiano DOP Aged 18 Months or Carpaccio Classico* Creekstone Farms Tenderloin, Arugula, Shaved Parmigiano Reggiano® PREPARATION DOP Aged 18 Months, Toasted Pine Nuts, Aceto Balsamico DOP Traditional Bistecca alla Fiorentina* 42 Oz Creekstone Farms, Kansas TRADITIONAL BREED Seasoned with extra virgin olive oil, salt, and pepper, seared over charcoal for about 5 minutes per side, The signature cut of Tuscany, Chianina and left to stand for about 5 minutes PRIMO this impressive steak is sure to be a show stopper. One of the world’s most ancient breeds, orginating Pappardelle al Ragù di Cinghiale A cut so perfect we centered our menu around it! in the Valdichiana in Toscana and Umbria and Housemade Pappardelle, Wild Boar Ragù, noted for its prnounced neck hump. At Eataly, ® we serve our bistecca alla fiorentina with Parmigiano Reggiano DOP Aged 18 Months regionally sourced beef from Creekstone Farms, or Served with: raised and grazed humanely and without any Gnudi al Pomodoro antibiotics or hormones. Housemade Spinach and Ricotta Gnocchi-like Dumpling, Piselli alla Fiorentina Mutti Tomato Sauce, Parmigiano Reggiano® DOP English Peas, Pancetta, Egg, Spring Onion Aged 18 Months, Braised Spring Vegetables and CUT Broccoli al Naturale Bone-In Sirloin & Rib SECONDO Spring Garlic, Anchovy, Housemade Rustic In Italy, cows are butchered differently Bread Crumbs, Parsley, Lemon THICKNESS than in the U.S. The classic bistecca cut Tagliata di Manzo* 3 inches is simliar to a T-Bone or Porterhouse Seak, which is how we serve it here at Manzo. Grilled Piemontese N.Y. Strip Steak, Prime Growers Arugula, Parmigiano Reggiano® DOP Aged 18 Months, Pine Nuts or “Novecento” Chianti Classico Branzino Riserva 2014 Grilled Whole Branzino, Braised Yukon Gold Potatoes, Artichoke Hearts, Salsa Verde Dievole | Toscana | Sangiovese Carefully selected by our Sommelier to elevate your Tuscan experience. SERVING DOLCE Rare We won’t judge if you ask Tiramisù Please inform your server of any allergies or dietary restrictions. * The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness. for medium! Mascarpone Cream, Espresso soaked Lady Fingers, Cocoa Paper MANZO GUEST CHEF SERIES SPECIAL WEIGHT 3 - 3.5 lbs Each month, Manzo is partnering with renowned chef’s from around the world in our Guest Chef Series to showcase different flavors, techniques, and delicacies combined with our flare and love for all things meat. “Meglio una bistecca oggi che un impero domani!” CURATED BY IRON CHEF MASAHARU MORIMOTO “Better a steak today than an empire tomorrow!” Gyoza all’Italiana · 17 - Corrado Tedeschi Traditional Japanese-Style Gyoza with Mutti Tomato Sauce, Housemade Mozzarella, Parmigiano Reggiano® DOP Aged 18 Months, Basil 6. VINI DEL CHIANTI IN BottIgLIa Chianti by the Bottle antipasti Appetizers Choose from our selection of red Chianti Classico and Riserva by the bottle to pair perfectly with your meal. Prosciutto e Mozzarella · 24 Gnocchi alla Romana · 28 Ariola Buffalo Mozzarella, Prosciutto di Roman-Style Seolina Gnocchi, Parmigiano 11510 Chianti Classico 2015 88 11527 Chianti Classico Gran 140 Carpegna DOP Aged 20 Months Reggiano® DOP Fonduta, Fresh Shaved Urbani Querciabella Selezione 2015 Black Winter Truffle Badia a Passignano Carpaccio Classico* · 28 11526 Chianti Classico Riserva 2012 98 Creekstone Farms Tenderloin, Arugula, Zuppa di Piselli · 14 11512 Badia a Coltibuono "Vigna del Sorbo" Chianti 185 Shaved Parmigiano Reggiano® DOP Aged English Pea Soup, Charred Cauliflower, Classico Gran Selezione 18 Months, Toasted Pine Nuts, Extra Virgin Olive Oil, Sea Salt 11514 “Strada al Sasso” Chianti 105 Fontodi Aceto Balsamico DOP add Scallops + 10 Classico Riserva 2013 11525 "Il Puro" Chianti Classico Tenuta di Arceno 225 Polpo alla Griglia · 23 Capesante* · 22 Gan Selezione 203 Grilled Octopus, Butter Beans, Scallops, Cucumber Infusion, Marinated Cucumber, 11524 Volpaia “Coltassala” Chianti 220 Pea Tenders, Frisée, Salsa Verde Cherry Tomato Confit, Red Vein Sorrel Classico Riserva 2013 Volpaia Tagliere di Salumi e Formaggi · 30 This tagliere of Italian salumi and cheeses will transport you to Chefs Selection of Assorted Meat and Cheese a jovial Italian city square, where friends and families gather every day for wine and antipasti. CHIANTI CLASSICO DOCG “The discovery of a good wine is increasingly better for mankind than the discovery of a new star.” Insalate Salads - Leonardo da Vinci Burrata con Insalata Primavera · 25 Insalata di Cicoria · 16 Ariola Burrata Pugliese, Spring Green Vegetables, County Line Chicories, Housemade Focaccia, Anchovy HARVEST PERIOD: FLAVOR PROFILE: Chianti Classico DOCG White Asparagus, Basil Pesto Dressing, Parmigiano Reggiano® DOP Aged 18 Months Mid-Late October Slightly spicy, balanced, and dry Panzanella Toscana · 19 Insalata di Agrumi · 18 IDEAL SOIL COMPOSITION: IDEAL SERVING Tomato, Basil, Cucumber, Red Onion, Blood Orange, Cara Cara Orange, Oro Blanco Castelvetrano Olives, Housemade Rustic Bread, Grapefruit, Shaved Fennel, Cerignola Olives, Pistachio, High concentration of limestone, low TEMPERATURE: Extra Virgin Olive Oil, White Wine Vinegar Opal Basil fertility, galestro and alberese soils 61-64 degrees Chianti The Chianti Consortium was founded in 1924, but the “Classico” suffix was not DOCG added until 1932, used to distinguish between the true Chianti wines from others in the PASTA territory. In 1984, Chianti Classico earned DOCG (denominazione
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