At Flour, We Seek Locally Raised and Homegrown Products Harvestedat Their Seasonal Peak

AN ITALIAN KITCHEN | SUMMER 2018 DINNER

At Flour, we seek locally fresh pasta raised and homegrown products TAGLIATELLE | 16 | 23 harvested at their seasonal peak. ragu alla bolognese We wish to thank the farmers, producers, and artisans who SPAGHETTI & CLAMS | 16 | 25 manila clams, chili & white wine take special care to bring their chosen craft to our table. LAMB RIGATONI | 16 | 25 sugo, tomato, reggiano meats & cheese RICOTTA AGNOLOTTI | 15 | 23 SALUMI | 19 carrot, mint, breadcrumbs, truffle oil cured italian meats PERFECT FOR SHARING CAMPANELLE| 19 | 28 5pc seasonal ‘shrooms, miso butter, goat’s milk CHEESE | 17 chef’s selection changes daily mangia! _ FLOUR PASTA COMPANY _ SALUMI & CHEESE | 20 fresh , hand-cut pasta made with non-GMO semolina flour

start here main dishes CAULIFLOWER SOUP | 9 brodo, pistachio, basil oil SPRINGER MOUNTAIN AIRLINE CHICKEN | 25 FRIED OLIVES | 11.5 Anson Mills polenta, maple-chili glazed broccoli goat cheese stuffed, balsamic aioli

LASAGNA | 24 WOOD-OVEN ROASTED OCTOPUS | 15 sausage, bolognese, ricotta, basil grilled focaccia, calabrian butter, tomatoes, capers

BIG A$$ MEATBALL | 12 FAROE ISLAND SALMON | 27 whipped ricotta, sicilian provolone, sage farro ragu, chili butter, fennel relish

CRISPY CALAMARI | 14.5 WEST COAST HALIBUT | 33 brulee lemon, arugula, marinara smoked eggplant crema, cauliflower florets, eggplant caponata

WOOD-FIRED BROCCOLI | 11 CERTIFIED ANGUS BEEF® 14 OZ STRIP STEAK | 39 almonds, fennel-buttermilk dressing, tarragon sweet potato fries, spicy giardiniera relish, honey-rosemary viniagrette

entree share plate: it’s free | kitchen split charge: $4 STUFFED PEPPERS | 13 Paul’s sausage, marinara, aged provolone

PRINCE EDWARD ISLAND MUSSELS | 15 sausage, brodo, pickled fennel, flatbread take sides

EGGPLANT meatballs | 10 Treat yourself! go green garlic SPINACH & | 8 Add a side or two LOCAL GREENS | 10 carrot, tomato, radish, sunflower seeds, baby cucumber, sherry shallot vinaigrette

CAESAR | 12 ADD POACHED EGG | 3 ADD ANCHOVIES | 4 Feature of the Month romaine heart, crouton, reggiano, caesar dressing CAPRESE SALAD| 15 heirloom tomatoes, buffalo mozzarella, PROSCIUTTO SALAD | 15 balsamic, breadcrumbs, basil arugula, artichoke, lemon, reggiano cheese A U G U S T salad share plate: it’s free | kitchen split charge : $2

wood-fired pizzas | MONDAY $ 8 PIES

• The pizza oven is working hard tonight! Allow min. of 20 minutes for Monday pies • $ ADD + MORE + STUFF Our 10” wood-fired pies have PEPPERONI | 8 crushed tomato, fresh mozzarella, grana egg, arugula, basil, sausage, pepperoni | 3 a delicious, lightly charred crust $ anchovies, mushrooms | BIANCA | 8 4 broccoli, ricotta, balsamic $ prosciutto | CLASSIC CHEESE PIE | 8 6.5 crushed tomato, Rowdy Cow fromage blanc, grana BUFALINA MARGHERITA | 17 $ mozzarella di buffalo, crushed tomato, basil compliments of the chefs: SAUSAGE | 8 chili oil, banana pepper hot sauce crushed tomato, fresh mozzarella, grana FUNGHI | 18.5 roasted shallot, wild mushrooms, Mackenzie goat cheese, thyme, white truffle oil

A BRIEF WORD FROM THE GOVERNMENT...Consuming raw or undercooked meat, poultry, fish, shellfish and eggs can increase your risk of foodborne illnesses. Please alert us to any food allergies. FLOUR is not a gluten-free kitchen. 20% gratuity will be added to parties of 8 guests or more. Promotions void for parties of 15 guests or more.