10/2 ~ 10/26
Antipasti ~ Marinated Beans with Fennel and Celery ~ Scarpetta with Warm Bread ~ Taleggio with Roasted Blood Orange and Pistachio ~ Anchovies Alio e Olio
The Rarest (A Course in Crudo) ~ Tilefish with Shaved Nectarines, Nardello Olive Oil, Chive, Flake Salt
Panino Imbottito Uno ~ Cotechino, Finnochiono, Capicola, Pepperoni, Alio e Aceto, Calabrian Relish, Lettuce,Tomato,Onion, Sharp Provolone
Panino Imbottito Due ~ Veal Saltimboca ~ Veal, Warm Speck Alto Adige, Sage, Dry Mozzarella, Crisp Sourdough, Salsa in Padella
Macaroni ~ Garganelli, Crab, Nduja, Parsley Pesto
Water Ice ~ Pat’s Favorite ~ Lemon and Aperol
$125pp
DRINK
Cactus Wine — 10
100% blue agave tequila stirred with sun-brewed peyote tea and honey liqueur. Served in a highball glass.
Mule Skinner — 9
Kentucky bourbon stirred with housemade blackberry liqueur. Served in a lowball glass with ginger garnish.
Merlot — 12
Viñedo Mirlo. Apalta, Chile 2012. Dry. Full body. Velvety tannins. Blackberry and plum notes.
Pinot Noir — 13
Red Rabbit. Wairarapa, New Zealand 2013. Dry. Medium body. Light tannins. Strawberry and cherry notes.
Chianti — 12
Fiasco di Paradiso. Siena, Italy 2011. Bone dry. Full body. Light tannins. Tart cherry and violet notes.