OENOTRI
dinner menu
march 6
PIZZA
Served for the table
MARGHERITA: SAN MARZANO TOMATO, MOZZARELLA DI BUFALA AND OREGANO
15.50
FUNGHI: SPRING ONION CREMA, FIOR DI LATTE, KING TRUMPET MUSHROOMS AND FAVA LEAF PESTO
17.50
GIARDINO: SAN MARZANO TOMATO, FIOR DI LATTE, NETTLES, ROASTED CAULIFLOWER AND BAGNA CAUDA
17.00
SALSICCIA: CREAM, FIOR DI LATTE, GREEN GARLIC, SAN MARZANO TOMATO AND MIZUNA
18.00
ADDITIONS
ANCHOVY
CALABRIAN CHILI
PANCETTA
PERIGORD TRUFFLE
ANTIPASTI
MIXED LETTUCES WITH MEYER LEMON VINAIGRETTE
AND PARMIGIANO-REGGIANO
11.00
BEEF CARPACCIO WITH CALABRIAN MAIONAISE,
CAPERS, BRUSSELS SPROUTS AND GRISSINI
12.50
FRISEE WITH POACHED TARAMASSO FARM EGG,
PANCETTA, SPANISH TARAGON AND PARSLEY
12.50
SCALLOP CRUDO WITH CITRUS,
CASTELVETRANO OLIVES AND PUNTARELLA
13.50
KING TRUMPET MUSHROOM CROSTONE WITH LARDO,
ROASTED CAULIFLOWER AND 20YR AGED BALSAMICO
13.00
2.00
3.00
3.00
15.00
PASTA
LINGUINI WITH MANILA CLAMS, TOMATO, GARLIC,
HOT PEPPER, WHITE WINE AND FUME
18.50
STROZZAPRETI WITH SAUSAGE, BROCCOLINI,
TOMATO, HOT PEPPER AND PECORINO
18.00
TROMPETTI WITH BRAISED JONES FARM RABBIT,
TOMATO, GARLIC, PICKLED CHARD AND PARSLEY
18.00
FIDEI NERI WITH SCALLOPS, GARLIC,
QUAIL EGG AND BOTTARGA DI MUGGINE
18.50
CRESTA DI GALLO WITH ASPARAGUS,
ROBIOLA TRE LATTI, MINT AND BLACK PEPPER
17.00
SECONDI
BRANZINO WITH PARSNIP PASSATO, WOOD OVEN ROASTED BRUSSELS SPROUTS AND SPUMANTE
29.00
SAUSAGE WITH MARBLED POTATOES, WOOD OVEN ROASTED BROCCOLINI AND ONION MARMELLATA
28.00
PAINE FARM SQUAB WITH ROASTED FENNEL, CARROTS, CAULIFLOWER AND MUSTARD GREENS
34.00
CONTORNI
GRILLED ASPARAGUS WITH MEYER LEMON
BRAISED RAINBOW CHARD WITH TOMATO AND ORANGE ZEST
ROMAN ARTICHOKE WITH MEYER LEMON
FRESH CENTRAL MILLS POLENTA
WITH BELLWETHER FARM CRESCENZA
WITH PARMIGIANO-REGGIANO
WITH GORGONZOLA DOLCELATTE
OENOTRI GARDENS
BREAD AVAILABLE UPON REQUEST
TWENTY PERCENT GRATUITY MAY BE ADDED TO PARTIES OF SIX OR MORE
7.00
7.00
11.00
5.00
6.50
6.00
6.50