Prix Fixe $55
Add Wine Pairing $30
Calabria
Calabria occupies the toe of the country's boot shaped peninsula. It's a sun baked region of rugged mountains, old fashioned villages, and a dramatic coastline. It's one of Italy's oldest regions and has a low population and low tourist presence. Calabrian cooking strikes a beautiful balance between meat based dishes, vegetables, and fish, especially pork, eggplant, and swordfish, all flavored with richly fragrant mountain herbs. With respect to inhabitants of other regions, Calabrians have traditionally placed a greater emphasis on preserving their foods, in part because the heat and dryness of hte mountains inland make crop failure a distinct possibility, so the people of the region typically plan ahead, packing meat and vegetables in oil, preparing cold cuts, and along the coast, curing their fish. Calabrian cooking has become immensely popular ans is said to be some of the healthiest Italian styles.
~ OLIVE OIL TASTING ~
Librandi Organic Extra Virgin Olive Oils
Noceflara del Betice~ strong flavor, fruity tomato notes, hin of mint and sage
Frantoio ~ hint of artichoke, grassy, spicy finish
Caroica ~ herbal garden flavors, slight spice
*served with grilled artichokes, Calabrian cheese, Castleventrano focaccia bread
~PRIMI~
ANTIPASTO
marinated spring vegetables and soppresatta
FOCACCIA
pork belly, raisin
SARDE ALLA MENTA
fresh sardine, evoo, mint, bread crumbs
LICURDIA CALABRESE
bread and leek soup
~ SECONDI ~
RIGATONI ALLA PASTORA
ricotta, house made sausage, pecorino, San Marzano tomaoes
SAGNA CHINE "FESTIVAL LASAGNA
pork shoulder, mozzarella, peas, egg, artichoke, crimini
PESCE SPADA ALLA BAGNARESE
swordfish, caper, raisin, lemon, parsley, kalamata
TONNO CIAMBOTTA
yellowfin tuna, tomatoes stewed with onion, eggplant, banana peppers, potatoes
MORSEDDU
pork & veal sweetbread pie with tomatoes, peppers, carrots, celery
~ DOLCI ~
TORTA DI NOCI
walnut cake, peaches, caramel pasrty cream
FIG GANACHE TRUFFLES