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Vino E Grano

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Vino E Grano POMODORI PESTO DI RUSTICO OTTO TONDO SEMI-SECCHI OLIVE NERE CREATE YOUR STEP 1: HOUSE BAKED BREADS With Soft and Hard With Soft Wheat Flours STEP 2: HOUSEMADE Sundried Tomato Purée with Extra Black Olive Tapenade with Extra Wheat Flours OWN BREAD All of our breads are made fresh daily in MEDITERRANEO CONDIMENTS Virgin Olive Oil Virgin Olive Oil VINO E GRANO our panetteria with our Lievito Madre and GRANO DURO With Soft Wheat and Whole CARCIOFO PEPERONCINO BAGUETTE Rye Flours 1 for $3, 2 for $5 Wood-Grilled Artichoke Dip with CALABRESE BASKET organic, stone milled flours With Durum Wheat Flours Extra Virgin Olive Oil Calabrian Chili Spread with Extra WINE FORWARD, GRAIN BACKWARD Virgin Olive Oil ANTIPASTI PASTA CALAMARI FRITTI | 19 TAGLIERI Pasta Fresca · Made daily at our fresh pasta counter Fried New England Squid with Calabrian Chili Peppers & Calabrian Chili Aioli TAGLIATELLE made from soft wheat | 23 CARPACCIO* | 21 Housemade Egg Pasta with Spinach, Cremini Mushrooms, Pecorino Parco* SALUMI FORMAGGI *Pecorino Parco is a Raw Sheep's Milk Cheese Snake River Farm's Wag yu Carpaccio, Shaved Grana Padano, PICK 3 FOR $15, 5 FOR $19 PICK 3 FOR $12, 5 FOR $17 Shaved Urbani Summer Black Truffles, Extra Virgin Olive Oil & Sea Salt R AVIOLI made from soft wheat | 20 SPECK PARMIGIANO REGGIANO DOP Housemade Egg Pasta Filled with Goat Cheese, Ricotta, and Fennel with Lemon Butter & Walnut Gremolata CESARE | 15 Recla | Alto-Adige Aged 12-14 months | Emilia-Romagna | Cow | Raw Tuscan Black Kale, Shaved Parmigiano Reggiano®, Mixed Cherry Tomatoes, SOPPRESSATA PICCANTE CRUCOLO LUMACHE made from durum wheat | 21 Housemade Caesar Dressing & Housemade Croutons Alps | New York Rifugio Crucolo | Trentino | Cow | Raw House Extruded Lumache with Summer Zucchini Ragù and Pecorino Romano PROSCIUTTO COTTO ROBIOLA PAPPARDELLE made from durum wheat | 25 CASTELFRANCO | 16 Rovagnati | Toscana Nonno Nanni | Veneto | Goat | Pasteurized Castelfranco Radicchio, Gorgonzola Dolce DOP, Speck, Parsley, Slivered Almonds, Saba Housemade Egg Pasta with Ragù alla Bolognese, Parmigiano Reggiano DOP®, Pecorino Romano & Parsley & Extra Virgin Olive Oil MORTADELLA PECORINO CALABRESE Ferrarini | Emilia-Romagna Spizzico | Calabria | Sheep | Raw TAGLIOLINI made from durum wheat | 24 ALICI MARINATE CON PEPERONATA | 17 PROSCIUTTO DI PARMA GORGONZOLA DOLCE DOP Housemade Egg Pasta with Asparagus, Zucchini, Spring Peas & Lemon Ricotta Marinated Agostino Recca Anchovies with Peperonata Tanara | Emilia-Romagna Caseificio Gelmini Carlo | Lombardia | Cow | Pasteurized Pasta Secca · Italian dried pastas served al dente SPIEDINO DI GAMBERI | 18 Grilled Gulf Shrimp Skewer with Couscous alla Puttanesca, Scallions & Fresh Parsley LINGUINE made from durum wheat | 28 GRANDE PIATTO MISTO | 24 Afeltra Gragnano Linguine with Gulf Rock Shrimp, Mutti Tomato Sauce, Parsley & Chili Flake CAROTE | 15 All 5 Salumi & formaggi with housemade fig mostarda Roasted Heirloom Carrots, Arugula, Spiced Fried Chickpeas, Fennel, Radish, Couscous, FARROTTO made from farro | 22 Pickled Onions & Apricot Orange Vinaigrette MOZZARELLA Farro Cooked in the Style of Risotto with Pancetta, Green Peas, Scallions & Parmigiano Reggiano DOP® BRUSCHETTA DEL GIORNO | 12 CASARECCE made from quinoa, corn & rice | 18 BURRATA | 21 FIOR DI LATTE | 19 BUFALA | 20 Ask your server for our daily selection Local Burrata with Housemade Fior di Latte with Caseificio Antica Bontà Mozzarella di Garofalo Casarecce alla Norma with Eggplant, Tomato, Garlic, Basil, and Ricotta Salata Grilled Peaches, Lemon & Basil Tanara Prosciutto di Parma Bufala with Cherry Tomatoes & Basil PIATTI PIZZA alla PALA PADELLA DI MARE | 34 Pizza alla Pala is a Roman-style pizza made with stone ground TRIO DI MOZZARELLA | 22 Italian Seafood Stew of Maine Lobster, Squid, Seasonal Market Fish & PEI Mussels with Roasted Plum Tomato Broth; Served with Housemade Rye & Rustico bread Italian flours that are stretched lengthwise and then baked at enjoy a selection of 3 mozzarella 570°F. The resulting pizza has a thick crust with a crispy exterior, Served with Extra Virgin Olive Oil & Sea Salt PESCE SPADA | 26 MOZZARELLA DI BUFALA CAMPANA DOP and is served on its namesake “pala” or paddle. Caseificio Antica Bontà | Buffalo | Pasteurized Breaded and Grilled Atlantic Swordfish with Romano Beans, Tomato & White Wine HOUSEMADE STRACCIATELLA POLPO | 27 SALSICCIA E CIME DI RAPA | 19 Liuzzi Angeloni | Cow | Pasteurized Charred Spanish Octopus over Cannellini Bean Purée with Marinated Gigante Beans, Pancetta & Balsamic Mutti Tomato Sauce, Housemade Mozzarella, Sweet Italian Sausage, Broccoli Rabe & Fresno Chili BURRATA Liuzzi Angeloni | Cow | Pasteurized MELANZANE E ‘NDUJA | 20 MONKFISH OSSOBUCO | 28 Mutti Tomato Sauce, Antiche Bonta Buffalo Mozzarella, Housemade Mozzarella, Spicy Salami Braised Monkfish in the Style of Ossobuco with Saffron Fregola, Parsley & Lemon Zest Spread, Fried Eggplant, Zucchini & Basil MANZO ALLA GRIGLIA* | 32 FUNGHI E TALEGGIO | 21 Grilled Creekstone Hanger Steak with Roasted Fingerling Potatoes, Broccoli Rabe & Sugo d'Arrosto Cremini Mushroom, Taleggio DOP, Parmigiano Reggiano DOP®, Balsamic & Arugula YOU CAN'T ENJOY THE GRANO WITHOUT THE VINO! Check out our selection of wines by the glass and by the bottle POLLO | 29 MOZZARELLA DI BUFALA E PROSCIUTTO COTTO | 21 Cascun Farm Chicken with String Beans & Fingerling Potatoes with Pesto alla Genovese Antiche Bonta Buffalo Mozzarella, Housemade Mozzarella, Calabro Ricotta, Rovagnati Prosciutto Cotto, Black Pepper, Sage VERDURE MISTE | 21 Charred Vegetables with Quinoa, Farro, Lentils, Frisée & Red Wine Vinaigrette 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. GRAIN BACKWARD Were going back in time, celebrating grain varieties that have remained untouched for hundreds, even thousands of years. Lets get to know the biodiversity of one of the most important foods on our planet. THE GRAINS IN OUR BREAD GRANO ARSO DURUM WHEAT HARD RED SPRING WHEAT RYE SOFT WHEAT Our “Grano Arso,” or “burnt grain” bread is made Also called “grano duro”, durum flour is typical of A class of wheats named for their spring Rye has been cultivated in Central and Eastern Europe since the Typical of Northern Italy, soft wheat from Wild Hive Hudson Valley grown, organic Southern Italy. Higher in protein and carotenoids planting season, hard spring wheats are high in Middle Ages. Similar to wheat but lower in gluten, Italian rye can be used as an all-purpose flour, or stone-milled flour. We “burn” the flour in our brick than other varieties of wheat, this golden-hued protein and ideal for use in sourdough breads. breads are often made with a combination of rye and wheat flours. in combination with other flours for oven, then mix it into a dough. The resulting flavors grain is traditionally used for pasta and bread. bread making. are deep, with notes of coffee and chocolate. GRANO ARSO GRANO DURO RUSTICO RYE SOURDOUGH MEDITERRANEO OTTO TONDO in combination with soft wheat in combination with whole wheat IT’S ALL ABOUT THE WHEAT OUR PRODUCERS There are 2 categories of pasta Fresh Pasta pasta fresca & Dried Pasta pasta secca). The main difference between the two are the raw materials used and how long each can be preserved. Fresh pasta is not inherently better than dried pasta. This is a MULINO MARINO WILD HIVE misconception that developed outside of Italy. They are ust different and used in different situations. Some types of pasta are The stone mill of Mulino Marino is located in the small Farmer and baker Don Lewis founded Wild Hive farm served only fresh, others only dried, and some others can have fresh and dried versions. village of Cossano Belbo in Piemonte. Three natural stone to promote sustainable farming communities in new PASTA mills grind all the organic grains from heirlooms varieties of yorks hudson valley through grain based local Protein Protein indigenous “ottofile” eight-row corn to spelt, enkir, agriculture. Wild Hive supplies our bakery with buckwheat, kamut, and barley. 100 stone-ground high quality flour. Gluten Gluten A mber-Yel low Gran Duro Gran Tenero White Durum Wheat Soft Wheat Larger Gains Smaller Gains + Water + Egg VINO E GRANO Psta Secca Past Fresca Pasta Fresca Dried Pasta Fresh Pasta Fresh Pasta WINE FORWARD, GRAIN BACKWARD 08.05.2019 *Semolina flour made from Grano Duro.
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