Hors d’oeuvres
— Charcuterie Board (good to share) —
Artisan cheeses and cured meats with assortment of accompaniments
28
— Italian Truffle Fries —
Hand-cut fries tossed with truffle oil, parmesan and garlic
11
— Sliders —
Two homemade small patties served with garlic aioli, tomatoes, romaine and provolone cheese
15
— Whiskey Shrimp Cocktail —
Sautéed shrimp, homemade salsa-rosa (marinara, mayo & whiskey), over a bed of remain
14
— Arancinette —
Two mini homemade fried balls of rice, filled with meat sauce, parmesan and mozzarella over marinara sauce
12
— Polpo e Patate —
Mediterranean Octopus served with roasted potatos, parsloy oil and cherry tomato confit
18
— Formaggio Fuso —
Cheese "Fonduc", almonds, toasted bread
13
— Beet Salad —
Baked beets tossed with orange, sprach, almonds, honey pepper dressing
12
— Salmon Pinsetta —
Bellino Mini Pinsa with smoked salmon stracciatella, aioli, pickled onions
15
— Panzanella Salad —
Cucumber, basil, red onions, cherry tomato, herbed croutons, tossed with EVOO and white vinegar dressing
11