Apulia
Apulia
Regional Lunch Series
Regional Lunch Series
‘Taking advantage of the opportunity to sharpen his wits, he came up with
the burrata as a way of not letting go to waste the work involved in making
mozzarella. The clever herdsman thought to retain its moisture by forming small
sacks with the soft mozzarella, filling them with stracciatella and then wrapping
each sack in the leaves of the asphodelus, native to Apulia. And so the burrata
came to be.” - Taste and Tradition
‘Taking advantage of the opportunity to sharpen his wits, he came up with
the burrata as a way of not letting go to waste the work involved in making
mozzarella. The clever herdsman thought to retain its moisture by forming small
sacks with the soft mozzarella, filling them with stracciatella and then wrapping
each sack in the leaves of the asphodelus, native to Apulia. And so the burrata
came to be.” - Taste and Tradition
Antipasti
Piatti
Antipasti
Piatti
Dolci
Dolci
Burrata
le ferre extra-virgin olive oil, housemade focaccia
Burrata
le ferre extra-virgin olive oil, housemade focaccia
Orechiette alle Cime di Rapa e Peperoncino
tuna sausage, broccoli rabe, chile pepper, pecorino romano
—or—
Panino di Cosciotto Agnello
roasted leg of lamb, capicola, pecorino, onion sott’aceto
salmoriglio, semolina bread
Monte Bianco
chestnut, chamomile, vanilla pear, ricotta sherbet
—or—
Biscotti n’Cream Gelato
three scoops
— $25 per person —
Monte Bianco
chestnut, chamomile, vanilla pear, ricotta sherbet
—or—
Biscotti n’Cream Gelato
three scoops
— $25 per person —
Fiano Santa Lucia “Gazza Ladra” Puglia [ 2012 ]
—or—
Nero di Troia Santa Lucia Puglia [ 2010 ]
Orechiette alle Cime di Rapa e Peperoncino
tuna sausage, broccoli rabe, chile pepper, pecorino romano
—or—
Panino di Cosciotto Agnello
roasted leg of lamb, capicola, pecorino, onion sott’aceto
salmoriglio, semolina bread
10/gl
12/gl
Fiano Santa Lucia “Gazza Ladra” Puglia [ 2012 ]
—or—
Nero di Troia Santa Lucia Puglia [ 2010 ]
10/gl
12/gl
Lunch 10.3.2014
Crudo
Madai Snapper kohlrabi salsa verde, nasturtium 19
Blue Marlin mara de bois strawberry, seaweed sott’olio, scallion 18
Bigeye Tuna cherry tomato, ice wine vinegar, breadcrumb 18
Kanpachi crispy potato, corn, banyuls vinegar, smoked sea salt 18
Striped Jack lemon vinegar, bird chile, lemon balm 20
Salads
Escarole and Gem Lettuce Salad olio nuovo, orange, sicilian pistachio 12
Endive Salad butter lettuce, hazelnut, grapes, shepherd’s hope cheese 12
Marinated Beet Salad salame toscano, baby kale, clock shadow caprino, mint 15
The Nico Cobb turkey, bacon, avocado, tomato, gorgonzola, and hard cooked egg,
over a bed of market greens 22; with hanger steak 29
Soups
Minestrone poached egg, pancetta, parmesan 9
Chilled Cauliflower & Ricotta Zuppa lobster, shrimp, almond oil, salsa maro 13
Sandwiches
served with a choice of fries or a salad
FETT’UNTA {Tuscan style bruschetta sandwiches; served on sliced ciabatta}
Sardine in Carpione bacon, green garlic yogurt, sungold tomato 15
Grilled Octopus al Pomodoro butternut squash, salmoriglio 15
Nico Club turkey, bacon, tomato, avocado, grilled red onion 15
.............
AUTOSTRADA {Italian ‘Freeway Style’ sandwiches; served on ciabatta buns}
Artichoke burrata cheese, pine nut-mint pesto 14
Tuna roasted fennel, arugula, pickled lemon, tonnato 14
Genoa Salami Italian provolone, mortadella, olive tapenade 13
Porchetta marinated eggplant, basil aioli, pickled red onion 16
Porterhouse bleu cheese, dijonnaise, balsamic-roasted tomato 15
Pasta
Spaghetti tomatoes, calabrian chile, garlic, basil 13
Tagliolini clams, leeks, chile 18
Rigatoni northern ragu 17
Piatti
Merluzza al’Acqua Pazza mussels, breadcrumbs, tomato-fennel stew 30
Chicken Saltimbocca grilled wax bean, sea bean, chanterelle, corn-dill vinaigrette 22
Bar Harbor Mussels vermouth, almond butter 16
Cotechino Sausage lentils, fried egg, salsa verde 17
Bistecca al' Nico taleggio, shishito pepper, grape-truffle vinaigrette 19
Fritto Misto di Pesce roasted market vegetable, crispy carrot, caper aioli 25
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness