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RM Dinner 02.12.15 (New Format)

This document provides an antipasti menu with sections for cold appetizers (Freddi), warm appetizers (Caldi), and daily specials. The Freddi section lists 6 cold appetizer options including mixed lettuces, burrata cheese, and tuna crudo. The Caldi section lists 6 warm appetizer options such as mushroom soup, calamari, and octopus. The document also provides sections listing pasta, main dishes of fish and meat, and sides.

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Nick Solares
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7K views2 pages

RM Dinner 02.12.15 (New Format)

This document provides an antipasti menu with sections for cold appetizers (Freddi), warm appetizers (Caldi), and daily specials. The Freddi section lists 6 cold appetizer options including mixed lettuces, burrata cheese, and tuna crudo. The Caldi section lists 6 warm appetizer options such as mushroom soup, calamari, and octopus. The document also provides sections listing pasta, main dishes of fish and meat, and sides.

Uploaded by

Nick Solares
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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ANTIPASTI

chilled & warm appetizers

FREDDI
INSALATA MISTA 15
mixed lettuces, picked herbs, red wine vinegar, robiola crostino
ROMANA 17
baby romaine, red endive, parmigiano, black pepper-anchovy vinaigrette
BURRATA 19
creamy mozzarella, farro, pomegranate, shaved fennel, red grapes
TONNO 22
bigeye tuna crudo, clementines, Calabrese peppers, Sicilian capers
CARPACCIO 19
thinly sliced Piemontese beef, mushroom crema, arugula, hazelnuts, shaved parmigiano
TERRINA 25
foie gras and duck terrine, fig marmellata, Sicilian pistachio, toasted brioche

CAL D I
ZUPPA 17
warm mushroom soup, truffled ricotta, toasted brioche
CALAMARI 19
local calamari alla piastra, burrata, charred lacinato kale, olivada
POLENTA 18
soft yellow polenta, wild mushrooms, fontina fonduta
POLIPO 23
grilled octopus, stewed tomato livornese, wild oregano breadcrumbs
FRITTO MISTO 21
crispy calamari and shrimp, zucchini, preserved lemon aioli
CAPESANTE 22
seared sea scallops, blood orange, baby fennel, Sicilian pistachio
BOCCONCINI ALLA PARMIGIANA 17
tomato-braised chicken-eggplant meatballs, buffalo mozzarella, basil

SP ECIALE D EL GI O R N O daily specials


MONDAY
Grigliata Mista

TUESDAY
Short Rib

FRIDAY
Lobster al forno

WEDNESDAY
Brodetto di Pesce

SATURDAY
Pork Chop

THURSDAY
Leg of Lamb

SUNDAY
Lasagna

PASTA

all pasta made in house

SPAGHETTI
pomodoro & basil 19 clams, bianco or rosso 24

FUSILLI 26
Neapolitan pork shoulder rag, pecorino fonduta

TORTELLONI
ricotta & mascarpone ravioli "a piacere"
butter & sage 23 pomodoro & basil 23

CARBONARA 24
bucatini, guanciale, pecorino, black pepper

TORTELLI 28
Maine lobster ravioli, seppia, crustacean brodetto
RISOTTO AI FUNGHI 24
wild mushroom risotto, parmigiano, sage

TAGLIATELLE 25
classic rag bolognese
FRANCOBOLLI 25
Piemontese meat ravioli, tomato crema, parmigiano
GARGANELLI 26
chicken sausage, porcini mushrooms, truffle butter

ORECCHIETTE 24
fennel sausage, broccoli rabe, chilies
*Gluten free pasta available upon request

PIATTI PRINCIPALI

seasonal fish & meat entres

P ESCE fish

C ARN E meat

MERLUZZO 29
poached Atlantic cod, confit tomatoes
patate al olio, ligurian olives, basil

POLLETTO 29
roasted baby chicken, rosemary potatoes
marinated red peppers, lemon

SALMONE 32
seared Scottish salmon, sauted broccoli rabe
tomato concasse, cauliflower crema

ANATRA 34
seared duck breast, roasted salsify, pickled radish
shallot confit, sauted mustard greens

BRANZINO 34
grilled sea bass, cranberry beans
swiss chard, bagna cauda

AGNELLO 37
lamb chops, spaetzle, brussels sprouts
lamb neck bauletti, savoy cabbage

SIM P L Y P RE PA R E D F I S H

MILANESE 34
veal cutlet, spinach alla crema
smoked prosciutto, fontina cheese

SPIGOLA NERA 39
16 oz. black sea bass, olivada

TAGLIATA 42
grilled prime strip steak, rosemary potatoes
wild mushrooms, red wine

grilled, sauted or steamed, served with your choice of side

SOGLIOLA 69
16 oz. wild dover sole, charred lemon

CONTORNI sides

11

SPINACH BRUSSELS SPROUTS CRISPY POTATOES


WILD MUSHROOMS BROCCOLI RABE

MICH A E L WH ITE Chef & Owner

GORDO N FI NN Executive Chef

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