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6 600 Day Aged Prosciutto & FORMAGGI Ciabatta Caciocavallo

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6 600 Day Aged Prosciutto & FORMAGGI Ciabatta Caciocavallo DINNER MENU ANTIPASTI | FirsT WARM OLIVES h olive oil, chili, citrus & thyme 6 FARM GREENS h lemon & thyme, grana padano & pistachio (add 600 day aged prosciutto 3.5) 5.5 / 9 600 DAY ageD ProsCIUTTO & formaggi CiaBATTA caciocavallo, grana padano & olive oil 10 HOUSE RICOTTA & RASPBERRY h toasted bread, olive oil, local honey & pistachio 12 CRISPY FLATBREAD h tomato sauce, garlic, oregano & grana padano 9 PORCHETTA & TUSCAN PECORINO honeycomb, eggplant jam & crusty bread 13 'PolPETTE al forno' wood-roasted pork meatballs w/ tomato sauce 13 BUFALA MOZZARELLA DOP & 600 DAY AGED PROSCIUTTO radish & crusty bread 18 WOOD-OVEN FRIED CHICKEN LIVERS chili paste & lemon aioli 13 PRIMI | PasTA FIOCCHETTI CARBONARA house-cured guanciale, fried farm egg & grana padano 17 TagliaTelle Bolognese local pork, beef & red wine ragu 17 ChiCken liver & rigaToni chili paste , garlic, tomato & grana padano 17 SECONDI | main wooD-roasTED 12 oz neBraska Beef riB-EYE fergola sarda w/ shiitake, shaved radish & asparagus, red wine sauce 33 wooD-roasTED ChiCken & gnoCChi roasted breast & braised thigh, mushrooms & jus 22 CONTORNI | siDes WOOD-ROASTED BRUSSELS SPROUTS house guanciale & lemon 8 ROASTED SHIITAKE & POLENTA h garlic, vinegar, parsley & white wine 8 h This dish is vegetarian & can possibly be prepared vegan. Please alert us to any Chef & Owner Nick Strawhecker food allergies or dietary restrictions & we will happily accommodate you. General Manager & Sommelier Adam Weber PIZZA NAPOLETANA RED PIZZAS (tomato sauce) MARGHERITA h mozzarella, basil & olive oil 12 MARINARA h oregano, basil, black pepper, garlic & olive oil (no cheese) 11 CALABRIA h oregano, smoked caciocavallo, mint & calabrian chili 16 GIUSEPPE papa’s sausage, cipollini, roasted pepper & mozzarella 16 DIAVOLO house soppressata, link sausage, calabrian chili, garlic & mozzarella 17 CORTONA house soppressata, olive, chili, roasted mushroom, garlic, farm egg & mozzarella 16 AMORE DI CARNE house soppressata, papa’s sausage, mortadella & mozzarella 18 OMA-ZA papa’s sausage, roasted mushrooms, onion & mozzarella 17 FUNGHI ROSSO h roasted mushrooms, garlic, calabrian chili, rosemary & mozzarella 18 QUATro formaggi h house ricotta, gorgonzola dolce, grana padano & mozzarella 17 WHITE PIZZAS (olive oil) BIANCO papa’s sausage, olive, chili, garlic, basil & mozzarella 16 ALBOROSIE farm egg, spicy link sausage, house soppressata, garlic, oregano, ricotta & mozzarella 16 MONTEROSSO h local potato, rosemary, garlic & mozzarella 16 FUNGHI BIANCO h roasted mushrooms, garlic, calabrian chili, rosemary & mozzarella 18 EXTRAS ADDITIONS (EACH) house cured soppressata, 600 day prosciutto, papa’s sausage, link sausage, egg, roasted pepper, extra mozzarella, roasted mushrooms, calabrian chilis, side of red sauce 3 GLUTEN FREE CRUST 3 MOZZARELLA DI BUFALA CAMPANA DOP 10 h This dish is vegetarian & can possibly be prepared vegan. Please alert us to any food allergies or dietary restrictions & we will happily accommodate you. Napoletana or Neapolitan refers to anything done in the fashion of Naples, a port city in southern Italy. Pizza has been made there for centuries, however the tomato-topped pies we enjoy came into fashion in the late 1800s when a pizzaiolo (pizza maker) honored Queen Margherita with a patriotic pizza featuring the colors of the Italian flag: red (tomato), white (mozzarella) and green (basil). The tradition of Neapolitan pizza is preserved today by the Associazione Verace Pizza Napoletana, or VPN. This organization certifies that pizzerias all over the world uphold the traditions of Neapolitan pizza making. Dante is VPN member 325. INGREDIENTS The dough must be made with 00 flour, the sauce from San Marzano tomatoes and the cheese must be fresh buffalo or cow-milk mozzarella. We use hand stretched cow-milk mozzarella from Branched Oak Farm in Raymond, Nebraska also known as fior di latte. OVEN TECHNIQUE The pizza is baked in a wood-burning, Valoriani The dough is kneaded by a low-speed mixer, proofed style, Mugnaini oven at about 800 degrees. for 48 hours, stretched by hand and the pizzas are baked for 90 seconds in our wood-fired oven..
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