Zuppa di Giorno: White Clam and Bacon Chowder Risotto di Giorno: zucchini and goat cheese Appetizer Chelsea Gem Oysters (Puget Sound, WA, USA) Briny with sweet buttery finish 3/ea 30/doz Glacier Point Oysters (Halibut Bay, Alaska, USA) Cedar and snow bouquet, generous, rich meats, Salmon essence/ 3.25 32/doz Scallop Crudo raw, sliced diver scallops lightly cured with sea salt, lemon and lime, shaved watermelon radish, plum tomato, red onion, cucumber, mint, basil and Extra Virgin Olive Oil/15 House Charcuterie Board with smoked duck prosciutto, veal tongue and pork liver pate, pickled rabbit sausage with pickled peppers, smoked provolone cheese, house-made bread and butter pickles, strong mustard, chili-pineapple jam, crostini/19 Little Gem Lettuce Salad with radish, grape, cucumber, tomato, crouton, house-made bacon, crumbled Pecorino-Romano and Buttermilk-Chive dressing/9 Entrée Osteria Surf and Turf with pan-seared, bone-in Filet Mignon and garlic butter-roasted, crab & ricotta stuffed ½ Maine lobster with asparagus/49 Shrimp with Linguini and Clam Sauce shrimp and littleneck clams in garlic and white wine sauce tossed with parsley, Pecorino-Romano and linguini/23 Beef Brachiole with braised skirt steak stuffed with sausage, prosciutto, hard-cooked egg, smoked mozzarella and braised in Sunday sauce over hand-made gnocchi tossed in pomodoro sauce/28 Bistecca alla Pizzaiola with our 22 ounce, bone-in Tomahawk rib eye steak pan seared and roasted with plum tomato, red bell pepper, balsamic red onion and oregano/45 Duck Bolognese with our slow simmered duck and veal ragu tossed with strozapretti pasta/26 48-Hour Braised Short Ribs with carrot, celery, onion and roasted tomato demi glaze over, mashed potato, buttered parsnip and radish/29 Calabrian-Style Swordfish with fresh swordfish steak baked with preserved lemons, crushed red pepper, capers and olive oil over warm potato, pancetta and fennel salad with very light anchovy aioli/26
Posted on: Fri, 12 Dec 2014 18:38:48 +0000
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