DOCSLIB.ORG

D.O.C. Selected Salumi D.O.C. Selected Cheeses

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

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, outer skin made from stretched Hard, full aroma depending on age, flavour is (cow’s milk) mozzarella (buffalo milk and sometimes cow’s milk) rich and fruity and ideally eaten with cured meats (cow’s milk) SCAMORZA (PUGLIA) CACIOCAVALLO (SOUTHERN ITALY) Stretched curd, smooth, closely related Pasta filata cheese with is tied with a MONTE VERONESE (VENETO) to mozzarella, ideal for toasted sandwiches cord and is hung up to mature, its core is Ranging from fresh to hard, has a sweet and pizza, also available in smoked option yellowish gold and has a full lightly sweet intense flavour, slight piquant, made from (cow’s milk) taste, also available smoked (cow’s milk) skimmed cows milk, regarded as the great TALEGGIO (LOMBARDIA) FONTINA (VAL D’AOSTA) cheese of the Lessini mountains (cow’s milk) Soft wash rind, delicate, buttery and Semi soft to aged cheese, high milk content, semi soft, with a pungent smell (cow’s milk) ideal for cooking, pungent and quite intense, PECORINO (SARDINIA, LAZIO AND TOSCANA) nutty and very popular (cow’s milk) Semi hard sheep cheese, salty flavour with fruity tang, also ideal for grating (sheep’s milk) FORMAGGIO DI FOSSA (EMILIA-ROMAGNA) Matured underground, unique assertive flavour PROVOLONE (NATIONAL) because of aging process, a sweet start then Semi hard, aged til supple and smooth with thin a vibrant peppery flavour (sheep milk) waxed rind, spicy pasta filata cheese (cow’s milk) D.O.C. SELECTED SALUMI SAN DANIELE PROSCIUTTO (FRIULI-VENEZIA GIULIA) GUANCIALE SALAME Haunch of pig that has been seasoned with Unsmoked Italian bacon prepared with pig’s A long life sausage and meat from the best salt, pepper and a little garlic, incomparable jowl or cheeks (guancia, Italian for cheek), lean pork and a spicy mixture also of diced taste due to favourable climate and a healthy rubbed with salt, ground black pepper or red bacon, salt, peppercorn and red wine, cured diet in pigs, essentially cured ham pepper and cured for 3 weeks, its flavour is between 3 and 6 months in natural pigs gut stronger than other pork products, such as LARDO DI COLONNATA PROSCIUTTO DI PARMA (EMILIA-ROMAGNA) pancetta and its texture is more delicate Essentially bacon fat regarded as poor man’s Cured haunch of pig, seasoned with salt, fare but now a delicacy, it is stored in pepper and a little garlic, a DOC controlled COPPA a dish rubbed with salt, pepper, garlic, product, monitored by a special consortium A delicacy made from the muscular part rosemary, cloves, etc and left covered in a that oversees the production, the perfect of the pigs neck, it is cured in brine and cool area for up to 6 months, it can then antipasto stuffed into a cows intestine, cured for be sliced and served on bruschetta and pizza 6 months then wrapped for storage in cloth CULATELLO DI ZIBELLO (EMILIA-ROMAGNA) soaked in white wine CAPOCOLLO Made from the heart of the haunch of the pig, In some regions capocollo (pork collar) very tender, exclusive and expensive cured PANCETTA is also lonza, generously seasoned with meat, a pleasant mild taste and an ideal A fatty bacon from the belly of the pig garlic and pepper and air dried starter, it represents the quintessence (pancia), flavoured with seasonings such SPECK (SUD-TIROL, TRENTINO ALTO ADIGE) of parma ham as pepper, cloves, cinnamon and nutmeg, Distinctively juniper-flavoured ham, it is in either fresh, smoked or dried form salt cured and smoked, made from the hind MORTADELLA (EMILIA-ROMAGNA) leg of the pig, unlike other prosciutti, D.O.C.: A phrase used by various agricultural government bodies that set and oversee Consists of ground pork meat and long strips COTECHINO (EMILIA-ROMAGNA) speck is boned before curing the standards of some Italian foods, most significantly cheese and wine. of fat, giving it the mosaic appearance, often Consists of pork rind, lean pork, other parts D.O.P.: A mark awarded by the EU and stands for Denominazione di Origine Protetta mixed with other meats such as beef and veal, of the pig, fat and seasonings during cooking INDUJA (CALABRIA) (Protected Designation of Origin). It is a brand of legal protection - usually by often mixed with herbs or refined with garlic, the pork rind turns gelatinous giving it an Salami style sausage with pasty texture law - to those foods whose peculiar characteristics depend mainly or exclusively peppercorns and pistachios incomparable taste, often served with lentils usually very peppery and spicy from the territory in which they are produced. ANTIPIZZA BAR IVA DOC PIZZA INCLUSA DOP San Daniele Prosciutto Board (Italy) (approx 55-60 grams) 16 Focaccia – E.V. olive oil, sea salt 9 Salumi board - selection of cured meats 16/24 Pizza Margherita – San Marzano tomato, mozzarella, fresh basil 19 Antipasto DOC – daily assortment of selected 28 antipasto ingredients (vegetarian option available) Pizza Pomodoro – yellow tomato passata, heirloom tomato, 22 anchovies, olive & Pantelleria capers Selezione Formaggi DOP – 3 aprox 30 gm Chef’s 17 selection of DOP cheeses from our deli, Pizza DOC – San Marzano tomato, fresh buffalo mozzarella, 24 Parmigiana di melanzane - eggplant, mozzarella, 14 fresh basil DOP San Marzano tomatoes & parmesan bake Pizza Tonno – San Marzano tomato, mozzarella, Italian tuna fillet, 25 Caponata Siciliana - Sicilian style eggplant, capsicum,olive, 14 red onions & Pantelleria capers onion & Pantelleria capers Add fresh local Burrata 8 Pizza San Daniele – San Marzano tomato, fresh buffalo mozzarella, 26 Tagliere Reale - a board set for a king. 24 D.O.P San Daniele Prosciutto - 24 month aged DOP San Daniele reserve 50g / - Testun Occelli al Barolo 30g Pizza Napoletana – San Marzano tomato, mozzarella, 23 - Pecorino organico 30g anchovies & Ligurian olive Why DOC Pizza? DOC MOZZARELLA BAR Pizza Capricciosa Nuova – San Marzano tomato, mozzarella, 24 Our Pizza dough has been leg ham, mushroom, artichoke & olive evolving since 1969. Your choice of Australian fior di latte, Australian scamorza (smoked mozzarella) or DOP Italian buffalo mozzarella Pizza Cornuto – San Marzano tomato, mozzarella, induja, 24 Stone ground flour, accompanied by one of the following: roasted pepper & hot cacciatore salame FIOR DI SCAMORZA BUFFALO San Marzano tomatoes, LATTE (SMOKED MOZZARELLA) MOZZARELLA DOP Buffalo Mozzarella & Pizza Speck – smoked prosciutto, fontina, wild mushroom & thyme 25 organic EV Olive Oil. Full Mozzarella on its own 8.5 12 16 Pizza Cicoria – chicory, mozzarella, DOP gorgonzola & lemon 23 White Sardinian anchovies w/ fennel 16 19 22 A passion & experience passed down from DOP San Daniele Prosciutto (Italy) 22 26 27 Pizza Vegana – yellow tomato, seasonal house-made roasted vegetables 22 a previous generation. Bresaola – air cured beef 20 23 25 Mortadella - large pork sausage (GF) 16 19 21 Pizza Tiger Prawns – San Marzano tomato, tiger prawns, 29 A slow approach adopted & restraint mozzarella, endive, fresh chilli Salumi board - selection of cured meats 27 29 31 exercised. Pizza Salsiccia – DOC Deli’s pork sausage, crema di broccoli 24 A tasting plate of all 3 mozzarellas 32 We are artisans & & mozzarella proud to be Italian. Designed to be shared Pizza Soppressa – San Marzano tomato, mozzarella, salame, 25 provolone, pesto di casa & olive INSALATONE • SALADS Pizza ai Porcini – wild mushrooms, truffle oil & 26 Mista – mixed leaf salad with balsamic 12 mozzarella in bianco with grated DOP pecorino Farro - Organic spelt grain, w/ Australian smoked salmon, 19 Calzone (folded pizza) – mozzarella, fresh ricotta, spinach & double smoked leg ham 25 sundried tomato, broccolini, topped with local fior di burrata Riso Nero - Black rice salad w/ broad beans, asparagus, snow peas, 18 ATTENZIONE Strictly no changes & no half/half pizzas - Scusa pea puree & mint. Topped with goats cheese - Our san marzano tomatoes are DOP Caprese - medley heirloom tomato, buffalo mozzarella, 16 black sea salt, pesto & balsamic glaze GLUTEN FREE PIZZA BASE OPTION NOW AVAILABLE. $3 SURCHARGE Spinach - baby spinach, cherry tomato, mozzarella, 16 Please note, although the base is gluten free and endeavors are made to not cross basil pesto & pine nuts contaminate, the pizza is cooked in a gluten environment and thus not for strict celiacs. Rucola - rocket, pear, honey & DOP Pecorino Romano 16 Radicchio - radicchio, shaved fennel, orange pulp, walnuts, 17 DOLCI DOP gorgonzola & balsamic glaze Additions - The above salads can be enriched with the addition of one Panna cotta - ask your wait staff for today’s flavour 13 Tasting Menu for groups of 14 or more – $54 per person.
Recommended publications
  • Pasta Pizza Alla Pala

    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,
  • Cured and Air Dried 1

    Cured and Air Dried 1

    Cured and Air Dried 1. Sobrasada Bellota Ibérico 2. Jamón Serrano 18 month 3. Mini Cooking Chorizo 4. Morcilla 5. Chorizo Ibérico Bellota Cure and simple Good meat, salt, smoke, time. The fundamentals of great curing are not complicated, so it’s extraordinary just how many different styles, flavours and textures can be found around the world. We’ve spent 20 years tracking down the very best in a cured meat odyssey that has seen us wander beneath holm oak trees in the Spanish dehesa, climb mountains in Italy and get hopelessly lost in the Scottish Highlands. The meaty treasures we’ve brought back range from hams and sausages to salamis and coppas, each with their own story to tell and unique flavours that are specific to a particular place. 1. An ancient art 4. The practice of preserving meat by drying, salting or smoking stretches back thousands of years and while the process has evolved, there has been a renaissance in traditional skills and techniques in recent years. Many of our artisan producers work in much the same way as their forefathers would have, creating truly authentic, exquisite flavours. If you would like to order from our range or want to know more about a product, please contact your Harvey & Brockless account manager or speak to our customer support team. 3. 2. 5. Smoked Air Dried Pork Loin Sliced 90g CA248 British Suffolk Salami, Brundish, Suffolk The latest edition to the Suffolk Salami range, cured and There’s been a cured meat revolution in the UK in recent years smoked on the farm it is a delicate finely textured meat that with a new generation of artisan producers developing air dried should be savoured as the focus of an antipasti board.
  • Dessert Menu

    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 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
  • Fra' Mani Handcrafted Foods Introduces New Artisan Hams

    Fra' Mani Handcrafted Foods Introduces New Artisan Hams

    FOR IMMEDIATE RELEASE CONTACT: Sarah Kim Fra’ Mani Handcrafted Foods: 510.526.7000 [email protected] FRA’ MANI HANDCRAFTED FOODS INTRODUCES TWO NEW ARTISAN HAMS BERKELEY, CA (May 8, 2015) -- Fra’ Mani Handcrafted Foods, a leading artisanal producer of salumi, is proud to announce the expansion of its successful cooked salumi line of products with two new artisan hams: ● Fra’ Mani Sweet Apple Ham ● Fra’ Mani Hot Ham Fra’ Mani Sweet Apple Ham and Hot Ham are the latest additions to the company’s popular cooked deli meat line, which consists of Classic Mortadella, Salame Rosa (salame cotto), Rosemary Ham, Smoked Ham, Roasted Pork Loin, Turkey Galantine and Spicy Capicollo. Fra’ Mani Sweet Apple Ham will be available to Fra’ Mani distribution partners beginning May 20, 2015, and Hot Ham beginning June 3, 2015. “This expansion of our cooked salumi line provides consumers with greater variety and access to Fra’ Mani products” said Paul Bertolli, Fra’ Mani Founder & Curemaster. Fra’ Mani Sweet Apple Ham comprises three major muscles of the pork leg - inside round, outside round and eye of round. The legs are trimmed carefully, leaving a thin layer of flavorful cover fat on the outside. The muscles are lightly brined, formed by hand into a teardrop shape, trussed, and lightly smoked over natural hardwood. Fra’ Mani Sweet Apple Ham has an appealing light pink complexion and is infused with the flavors of apple juice and brown sugar, two major components of the brine. Fra’ Mani Hot Ham is made from the knuckle of the pork leg, situated above the shank on the bottom of the pork leg.
  • Takeaway Menu

    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

    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.

  • Noshes Pasta Salumi + Cheese Sea & Land Vegetables

    FOOD + WINE NOSHES JOE’S FRIED PARMESAN PUFFS fried parmesan, served with parmesan fondue 10 TOMATO BREAD heirloom tomatoes, roasted garlic, olive oil, sea salt, toasted baguette 10 CHIPS + DIP ​​taramosalata, caviar misto, cracked black pepper chips 15 WHIPPED RICOTTA local honeycomb, bee pollen, toasted ciabatta bread 14 BURRATA jamon serrano, summer melon, citrus gremolata, saba 19 CHICKEN LIVER PATE local maple syrup, marcona almonds, brown butter brioche 17 VEGETABLES CELERY SALAD shaved celery, fennel, spiced walnuts, mint, dill, lemon vinaigrette, parmesan 10 BABY GEM prairie breeze cheddar, anchovy & herb vinaigrette, toasted breadcrumbs 12 BRUSSELS black garlic vinaigrette, carnaroli rice, yogurt, roasted grapes, marcona almonds 14 MUSHROOMS za’atar spice, calabrian ajvar, crispy maitakes, herb goat cheese 18 SALUMI + CHEESE 3 FOR 18 / 5 FOR 25 saucisson sec, varzi, wild boar salami, bresaola, coppa la tur, blue jay, casatica di bufala, ossau iraty, lou bergier PASTA SQUID INK CHITARRA seared bay scallops, uni, yuzu butter, fresno chili, tarragon oil 25 BUCATINI ALL’AMATRICIANA guanciale, calabrian chili, pecorino romano, shallots, pomodoro 18 GNOCCHI potato dumplings, pistachio, castelvetrano olives, basil pesto 18 RAVIOLO duck egg, ricotta, spinach, brown butter, black summer truffle 21 SEA & LAND SPANISH OCTOPUS shishito peppers, “bravas” spice, yuzu, sweet corn romesco 23 BRANZINO heirloom tomatoes, anchovy-herb croutons, sorrel, blood orange agrumato 39 CORVINA beluga lentils, local corn, olive citronette, melrose pepper aioli, capers 31 NONNA’S FRIED CHICKEN espelette, house b+b pickles 19 MANHATTAN NY STRIP 45 day dry aged, maitake fritto, J1 steak sauce 55 THE JUICY JOE double smash patties, balsamic onions, aioli, truffle american, dill pickle, pepper frites 19 SCAN JOE’S IMPORTS, 813 W.
  • Fresh Squeezed Orange Juice $5 Americano $3.50 Espresso $3.50

    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
  • Fresh and Fully Cooked Sausage Cooked Salumi

    Fresh and Fully Cooked Sausage Cooked Salumi

    Fresh and Fully Cooked Sausage GUIDELINES FOR STORAGE AND SERVING Storage Sausages should be refrigerated upon receipt until ready to cook. Keep refrigerated below 40° F. Shelf Life Fresh sausages should be used or frozen within 3 days. They may be stored frozen for up to 30 days. Fully cooked sausages are marked with a “use or freeze by” date and may be stored frozen for up to 4 months. Once opened, they should be used within 5 days. A Note on Our Packaging Our sausages are shipped fresh, never frozen, in a Styrofoam cooler with gel ice. Upon arrival, the sausages should be cool to the touch. Typically, the gel ice will be cool and no longer frozen. We use uncoated cardboard boxes and kraft paper, which are fully recyclable. Gel ice and Styrofoam coolers are convenient for re-use. Cooked Salumi GUIDELINES FOR STORAGE AND SERVING Storage Keep refrigerated below 40° F in its original packaging until ready to serve. To preserve freshness, once opened, wrap airtight. Change the wrapping upon each successive opening. Serving Suggestions Slice Classic Mortadella, Salame Rosa, Rosemary Ham, Little Ham or Turkey Galantine paper thin and serve on a platter, or wrap around light breadsticks. Delicious with olives, pickled vegetables, or in a sandwich. A Note on Our Packaging Our cooked salumi products are shipped fresh in a Styrofoam cooler with gel ice. Upon arrival, the product should be cool to the touch. Typically, the gel ice will be cool and no longer frozen. We use uncoated cardboard boxes and kraft paper, which are fully recyclable.
  • Vini Della Casa

    Vini Della Casa

    VINI DELLA CASA BIANCHI GLASS CARAFE BOTTLE FRIULI-VENEZIA GIULIA 4717 SAUVIGNON BLANC I feudi di Romans 2020 16 45 70 PUGLIA 4785 FALANGHINA Cantine Miali 2018 16 45 70 MARCHE 4756 VERDICCHIO CASTELLI DI JESI "Querciantica" Velenosi 2019 15 43 67 TOSCANA 4753 VERMENTINO "Donna Olimpia 1898" 2018 15 43 67 FRIULI-VENEZIA GIULIA 4791 PINOT GRIGIO Pitars 2018 16 45 70 ROSSI GLASS CARAFE BOTTLE PIEMONTE 4720 NEBBIOLO LANGHE Guidobono 2019 16 45 70 TOSCANA 4882 CHIANTI DOCG San Vito 2019 15 43 67 MARCHE 4797 SANGIOVESE " Assalto"Terre di Chieti 2019 16 45 70 EMILIA ROMAGNA 4774 LAMBRUSCO "Grasparossa di Castelvetro" 2018 16 45 70 ABRUZZO 4788 MONTEPULCIANO D'ABRUZZO "Vinosophia" 2018 15 43 67 VENETO 4843 VALPOLICELLA MASI " Campofiorin" 2016 15 43 67 SICILIA 4830 PINOT NERO " Castellani" 2019 16 45 70 ROSATI GLASS CARAFE BOTTLE LOMBARDIA 4736 CHIARETTO ROSÉ DOC Avanzi "il vino di una notte" 2019 15 45 67 VINI INTERNAZIONALI BOTTLE USA CHARDONNAY “Freedom Hill ”Walter Scott Willamette Valley, 2015 130 FRANCIA MUSCADET CLOS DE LA FINE Clos De La Fine, Loire Valley 2017 60 FRANCIA BORDEAUX Château Saint -Andre Corbin, Saint Émilion 2018 90 FRANCIA BORDEAUX Segla” De Chateau Segla, Margaux, 2012 175 3756 4841 4765 PROSECCO DOC GIULIANA FRANCIACORTA PROSECCO BELLINI FRIZZANTI CUVÉE CUVÉE PRESTIGE BY “CIPRIANI” Isotta Manzoni, Veneto NV Ca'del Bosco Lombardia NV e SPUMANTI Veneto, NV 16/glass 67/bottle 22/glass 105/bottle 13/glass 58/bottle SPUMANTI BY THE BOTTLE GLASS BOTTLE 9495 TRENTO BRUT “RISERVA DEL FONDATORE” Giulio Ferrari, Trentino-Alto
  • Dinner Menu Starters to Continue Or Share Ligurian Focaccina Homemade

    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