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{SHAREABLE PLATES { SOUP & SALAD Shishito Peppers 6.5 Sacred Meatballs 16.9 Crab & Corn Chowder tempura fried, soy ginger dipping sauce house-made veal and pork meatballs, sweet and creamy with lump crab meat, fresh ricotta, marinara sauce fresh corn, tender potatoes with a kick of © Calamari Fritte 11.9 TABASCO and a hint of sherry breaded calamari strips lightly fried and 8.5 (with entrée 6) served with our marinara and herb aioli sauces Oysters Rockefeller 18.5 six fresh shucked Blue Point Oysters baked with rich spinach, parmesan, anise laced Sacred Pepper House Salad Honey Goat Cheese Baklava 14.9 cream and topped with Applewood bacon mixed greens, hearts of palm, tomatoes, fig reduction, mango, balsamic, pistachios Candy’s pecans, coconut white balsamic dressing, gorgonzola toast Pistachio Crusted Fried Brie 12.9 7.5 (with entrée 4.5) Tuna Tar Tare Tamari 19.5 cranberry and chutney balsamic reduction avocado, cucumbers, crispy shallots, with toasted parmesan crostini tamari sauce, Okinawa chips Sacred Heart Salad romaine, radicchio, tomatoes, cucumbers, Blackened Tenderloin onions, feta, pepitas, white balsamic dressing Crab Cakes 19.5 Steak Bites 15.9 7.5 (with entrée 4.5) jumbo lump blue crab, fresh corn salsa, crispy polenta, herb horseradish sauce lemon herb aioli Mediterranean Salad 21.9 Baked Lobster Stuffed Shrimp 18.5 choice of oak grilled Norwegian salmon shrimp stuffed with creamy cold water lobster chunks, or Harvestland chicken breast parmesan cheese, toasted panko, baked and topped romaine, radicchio, arugula, grape tomatoes, with white wine lobster sauce Kalamata olives, artichoke hearts, roasted beets, red onion, cucumbers, feta cheese, pepitas, white balsamic vinaigrette COLD BAR URBAN PIZZETTES BOWLS Harvest Peak Oysters Pineapple Barbecue Chicken 12.9 fresh shucked on the half shell with fontina cheese, sweet onions, Applewood bacon house cocktail, cucumber mignonette Tenderloin Steak 18.5 blackened filet mignon, jasmine rice, bacon, 13.9 half / 25.8 dozen Four Cheese & Broccolini 12.9 gorgonzola cheese, carrots, pickled onion, burrata, pecorino, mozzarella, fontina brussel sprouts, fresh arugula, lemon vinaigrette Classic Jumbo Prosciutto Mushroom Asian 19.9 Shrimp Cocktail 16.5 sushi-grade tuna, jasmine rice, avocado, carrots, pickled house horseradish cocktail sauce & Goat Cheese 15.9 cucumber, edamame, seaweed salad, pickled ginger, black olive aioli, roasted potatoes, mushrooms, crispy wontons, sesame vinaigrette, yummy sauce prosciutto, goat cheese scratch pasta Sacred Pepper Ravioli 19.5 Penne Chicken Carbonara 21.9 Shrimp Fra Diavolo Linguine 22.9 ricotta cheese, fresh tomatoes, basil, parmesan house-made penne pasta tossed in a parmesan house-made linguine, sauteed jumbo shrimp, cream sauce with prosciutto, mushrooms, tossed in our spicy marinara sauce, fresh basil, sweet peas topped with grilled chicken tomatoes, creamy ricotta Short Rib Cavatelli 20.5 house-made cavatelli, braised short rib ragu Baked Lobster & Crab Rotolo 23.5 Trenne Chicken Parmesan 22.5 Veal Scaloppini 21.9 crispy sautéed parmesan crusted chicken breast, two delicate rolled pasta shells stuffed with sautéed veal scaloppini, creamy mushroom marsala melted mozzarella, house-made trenne pasta Maine lobster, ricotta, cream sauce, parmesan sauce. served over house-made gemelli pasta with marinara sauce { LAND & SEA } Center Hand Cut Filet Mignon Veal Milanese 21.9 Seared Chilean Sea Bass 34.9 6oz 27 / 8oz 31.9 (Add Parmesan Crust 2.5) pounded veal cutlet, breaded and sautéed, topped ginger glaze, vegetable medley, Certified Hereford Beef, Yukon mashed with arugula, Meyer lemon, shaved Romano Mediterranean couscous potatoes, Cabernet reduction Grilled Pork Chop 19.5 Pan Seared Grouper Picatta 26.9 Prime Ribeye 28.9 (Add Parmesan Crust 2.5) pear chutney, fiocchi pasta, butter sage sauce capers, lemon butter, cauliflower mash, 12oz, Yukon mashed potatoes, cabernet reduction grilled asparagus Petite Filet with Chicken Burrata 20.9 Pacific Swordfish Napoleon 24.9 oak grilled, tomato, basil, capers, balsamic glaze, Lobster & Crab Rotolo 32.9 pan seared, topped with creamy Maine lobster brussels sprouts chunks, lobster sauce, grilled asparagus grilled center cut filet, delicate pasta stuffed with Maine lobster, crab & cheese Honey Truffled Buttermilk Oak Grilled Norwegian Salmon 21 heirloom tomato salad, white wine Hawaiian Delmonico 26.9 Chicken 20.9 butter sauce, Mediterranean couscous soy and pineapple marinated 12oz Angus crispy fried chicken topped with honey truffle sauce, Ribeye, vegetable medley fresh creamed corn Crab Crusted Shrimp Skewer 23.5 Angus Burger 14.9 parmesan garlic crab crusted shrimp, Pan Roasted Cauliflower Steak 15.9 cheddar creamed corn, grilled asparagus, Tillamook cheddar, Applewood bacon, arugula, marinara sauce, grilled asparagus, butter wine sauce tomato jam, herb aioli, reggiano fries Mediterranean couscous Caramelized Brussels Sprouts Reggiano Cheese Fries Vegetable Medley Cauliflower Mash Applewood bacon, balsamic glaze herb aioli, jalapeño ketchup fresh steamed broccolini, creamy Fontina cheese snap peas, baby carrots, sweet peppers, garlic butter Gruyère & White Cheddar HOUSE Fresh Creamed Corn Grilled Asparagus Applewood bacon, Tillamook cheese wood fired, beurre blanc Mediterranean Mac and Cheese SIDES $6 house-made gemelli pasta, Yukon Mashed Potatoes Couscous creamy white cheddar and fresh Yukon Gold potatoes, steamed, Sweet Potato Tots steamed with red and brown Gruyère cheese, bread crumbs honey maple glaze, mashed with butter cream rice, quinoa, vegetables, shredded coconut garlic seasoning GF: These items are gluten-free with some modifications~please ask your server for details. When placing an order for a gluten-free menu item, be sure to let your server know as products containing gluten are prepared in our kitchens. WARNING: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical condition; There is risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. Sparkling gl bt VILLA SANDI FRESCO ROSÉ, Italy 6.9 winesontap ZONIN PROSECCO, Italy 6.9 Dreaming Tree Red Blend Meiomi Rosé RUFFINO PROSECCO, Italy 7.5 30 Central Coast Sonoma County gl 9 crf 14.1 pint’ 26.5 gl 9.5 crf 14.1 pint’ 26.5 MEIOMI CHAMPENOISE, North Coast 11 42 PIPER-HEIDSIECK CHAMPAGNE, France 20.5 Matua Valley Freakshow Sauvignon Blanc Cabernet Sauvignon Pinot Grigio gl crf bt Marlborough, New Zealand Lodi VILLA POZZI, Italy 7.2 10.6 gl 7.1 crf 10.6 pint’ 19.8 gl 10.8 crf 16.1 pint’ 30.1 BANFI LE RIME, Italy 8.3 12.2 31 KING ESTATE, Oregon 10.3 15.3 39 SANTA MARGHERITA, Italy 12.7 18.9 49 RESERVES LOUIS JADOT POUILLY-FUISSE, WHITE BURGUNDY, France 13.5 MERRYVALE, CARNEROS, CHARDONNAY, Napa Valley 16 Sauvignon Blanc gl crf bt BY THE DAVID BRUCE, Sonoma County 13 CLIFFORD BAY, New Zealand 7.1 10.5 GLASS FROG’S LEAP MERLOT, Napa Valley 18.8 HESS SHIRTAIL RANCHES, Napa Valley 7.9 11.6 30 MICHAEL DAVID INKBLOT CAB FRANC, Lodi 18.5 FERRARI CARANO FUME BLANC, Sonoma County 8.8 13 33 KIM CRAWFORD, New Zealand 8.8 13 33 LOVEBLOCK BY KIM CRAWFORD, New Zealand 11.5 17.0 44 {SACRED COCKTAILS} GROTH, Napa Valley 11.6 17.2 45 Rose gl crf bt DAY OWL, California 7.9 11.6 30 Sacred Margarita 11.9 Smoked Old Fashioned 10.9 Casa Noble Tequila, agave nectar Redemption Rye, Bitter Truth bitters, fresh MIRAVAL, COTES DE PROVENCE, France 12.9 19.1 50 orange, Luxardo cherry, Fever Tree soda FLEURS DE PRAIRIE, COTES DE PROVENCE, France 8.2 12.1 31 Aloha Martini 8.2 Stoli Vanil, smashed pineapple Raspberry Basil Lemonade 11.4 Tito’s Vodka, O3 Triple Orange, Chambord, Intriguing Whites gl crf bt Agave Sour, fresh raspberries & lemon BEX RIESLING, Germany 7.1 10.5 Tall & Sexy 8.9 Villa Sandi Fresco Rosé, BODEGA COLOME TORRONTES, San Carlos, Argentina 7.5 11.1 28 Deep Eddy Lemon Vodka, Cucumber Cooler 9.5 PINE RIDGE WHITE BLEND, Napa Valley 7.5 11.1 28 mint, muddled raspberries, Ketel One Vodka, Old St. Pete Tropical Gin, fresh lime juice St-Germain Elderflower, cucumber, mint, RUFFINO MOSCATO D’ASTI, Italy 7.9 11.6 30 fresh lime juice, splash of Sprite MAISON LES ALEXANDRINS VIOGNIER, Rhone, France 8.5 12.6 32 Sicilian Sunburst 12.2 Patron Silver Tequila, Solerno, Michter’s Spire 10.2 gl. crf. bt. agave sour, blood orange Michter’s Small Batch Bourbon, Chardonnay lemonade, cranberry juice, lemon twist SEAGLASS, Santa Barbara County 6.9 10.2 and cranberries Fountain of Youth 8.9 STERLING VINTNERS COLLECTION, Central Coast California 7.6 11.1 28 Stoli Vodka, St-Germain ST. FRANCIS, Sonoma County 7.9 11.6 30 Elderflower, fresh lime juice Bourbon Barrel-Aged Spiced Sangria 8.9 FREAKSHOW, Lodi 8.5 12.6 32 1000 Stories Bourbon Barrel-Aged BLACK STALLION CHARD, Napa Valley 9.3 13.7 35 Black Widow 8.9 Zinfandel, Washington Hills Merlot, brandy, El Jimador Silver Tequila, fresh lime juice, fresh orange juice, RAEBURN, Russian River 9.1 13.5 35 agave nectar, fresh lime juice, a blend of vibrant spices blackberries, basil SONOMA CUTRER RR RANCH, Sonoma County 10.9 16.3 42 French 75 8.9 Invigorating Reds gl crf bt Bellini Bliss 8.2 Old St. Pete Tropical Gin, St. Germaine Zonin Prosecco, peach Elderflower, pressed lemon juice, CECCHI TOSCANA SANGIOVESE, Tuscany, Italy 7.1 10.4 puree, fresh raspberries Zonin presecco KAIKEN MALBEC, Argentina 7.6 11.1 28 CASTELLO DI ALBOLA, CHIANTI CLASSICO,
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  • The Geography of Italian Pasta

    The Geography of Italian Pasta

    The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).