MENU INGREDIENTS (L'ARTUSI)

Wagyu

"Japanese Cow," intense marbling (intramuscular fat) gives it a unique taste and tenderness. Healthy for you :)

Escolar

+ Escolar is a dense fatty white-fleshed tropical fish, sometimes known as "butterfish". Thinly sliced Escolar served sashimi style with: + chopped avocado + calabrian chiles + basil + lemon + olive oil

Anchovy Dressing

+ anchovies + garlic + chili flake + parsley + oregano + olive oil + lemon juice

Horseradish crema

+ creme fraiche + horseradish

Lemon Crema

+ heavy cream + shallot + lemon juice + lemon zest + black pepper + salt

Rye Crisps

+ rye bread + thyme + garlic

What is a Chicory?

A somewhat woody, bitter, leafy vegetable, closely related to the endive family.

Bread

Bread comes from Sullivan Street Bakery

Buttermilk Crackers

Buttermilk, butter, flour

Salsa Bianco

Creme fraiche Horseradish Pickled Shallots

Escarole

Escarole is a variety of endive whose leaves are broader, paler and less bitter than other members of the endive family. In taste -- but not color -- it is almost indistinguishable from radicchio.

Chicories

Fresh green salad of: + radicchio + endive + escarole + frisée + croutons (ciabatta) + anchovy vinaigrette + topped off with shaved parmesan

Frisée

Frisée, a member of the chicory family, has a frizzy texture, as well as a slight bitter edge.

Calabrian Chiles

From Calabria, Italy and have a spicy, mildly fruity taste and aroma

Butter Lettuce

Full leaves of butter lettuce tossed in a lemon crema dressing and topped with: + shaved gorgonzola cheese + black olives + toasted hazelnuts

Radicchio

Italian chicory, leaf vegetable, white veined red leaves

What is Butter Lettuce?

Large, loose heads with thick leaves that are velvety soft and tender. Even green coloring.

Endive

Member of the chicory family, which includes radicchio, escarole, frisée and curly endive. It has a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness.

Espellete

Mild red pepper from France

Pancetta

Pancetta is cured pork belly, the Italian equivalent of bacon. Unlike American bacon, pancetta is cured with a variety of herbs and spices.

Wagyu Beef Tartare

Raw Wagyu beef rib eye, chopped very fine and served in a classic tartare over garlic rubbed toast. + egg yolk + olive oil + capers + chilies + lemon + shallot + onion + parsley

Beef Carpaccio

Raw Wagyu beef rib-eye, sliced thin and topped off with: + horseradish crema + rye crisps + shallot + sea salt + olive oil

Scallops

Raw, Carpaccio style thin sliced dayboat sea scallops (U-10: under 10 scallops to make a pound (biggest)) with: + espellete (es-pel-let) + sea salt + lemon + olive oil

Crispy Potato

Red bliss potatoes Boiled with garlic and pepper Smashed flat, fried Red onion Herbs Salsa Bianco

Roasted Mushrooms

Roasted mushrooms pan sautéed with: + pancetta + garlic + pickled chilies + parsley + basil + oregano + butter + olive oil Topped off with: + sunny side up egg + ricotta salata cheese Type of mushrooms: + trumpet royal + shitake + oyster + hon shimeji

Ricotta Salata

The words 'Ricotta' means re-cooked and 'Salata' means salted. Ricotta Salata is an Italian cheese made from the whey part of sheep milk, which is pressed, salted and aged for at least 90 days. It is milky white in colour with firm texture and salty taste. The cheese is often used in salads and ideal for slicing, crumbling and grating. Made from sheep's milk Country of origin: Italy Region: Sicily Family: Pecorino Type: hard, whey Texture: firm Rind: rindless Colour: white Flavour: salty

Olive Oil

We use Monini Olive Oil from Sicily

sobert

bartlett pear (wine) spiced apple concord grape

sweetbreads

black and blueberry compote corn puree radicchio pine nuts parsley lemon zest aleppo sweetbreads covered in rice flour, deep fried berries cooked down with red wine vinegar, sugar

chicken

boneless half chicken (breast, leg, thigh) rubbed in porcini powder hen of the woods chicken stock butter garlic scallion

buckwheat cavatelli

buckwheat and all purpose flour, egg wild boar shoulder ragu - red wine - carrots - celery - onion - rosemary - garlic - chili flake - marinated 48 hr - then roasted in oven - chicken stock - tomato - juniper - fennel - clove - parmesan

arctic char

caper aioli fingerling potatoes garlic black and green peppers scallion malt vinegar

yellowfin tuna

caponata pine nuts basil, mint eggplant dried black oilves tuna: seasoned with tomato powder, celery seed Japanese eggplant: floured with rice flour, fried

quail

chestnut spaetzle pickled cherry brown butter parsnip puree pickled red onion parsley lemon juice mint fried parsnip chestnut spaetzle: chestnut and ap flour, eggs, milk, fennel seed cherries: pickled in white vinegar, cinnamon, fennel seed, salt, sugar brown butter parsnip puree: garlic, parsnip, milk, cream, chicken stock, brown butter

gremolata

chopped herb accompaniment pumpkin seeds lemon/lime zest fried sage

brussel sprouts

deep fried lemon salt black pepper pecorino

caper aioli

egg yolk caper lemon juice grapeseed oil

apple mostarda

fennel shallot ginger lemon thomcord grapes mustard seed fennel seed apple cider vin lairds apple brandy

ravioli pyramide

filled with kale (sautéed in onion/garlic) and ricotta, lemon zest, nutmeg pears (caramelized with butter) gorgonzola sauce (heavy cream) chives grated parmesan toasted walnuts

octopus

fingerling potato pickled chilies olives pancetta garlic lemon zest

fluke

fluke marinated in beet juice ginger vinaigrette apples grapes olive oil firecracker mizuna celery leaves

egg based pasta

garganelli tagliatelle gnocci cavatelli ravioli

olive oil cake

golden raisin marmellata vin santo creme fraiche mousse

gelato

grape rum cherry milk chocolate espresso

pici

hand rolled, shorter fatter version of spag lamb neck ragu - herbs: coriander, fennel, thyme, oregano, bay leaf, cumin) - marinated 48 hrs - pan roasted - chicken stock - pecorino cheese - mirepoix - canned tomato - white wine - garlic - olive oil - chili flake - fresh mint - whipped ricotta (creme fraiche, lemon zest)

hamachi

heirloom tomato plums cucumber pickled ramps serrano chilis red basil pureed parsley/grapeseed oil

creme fraiche

higher fat content, no thickness, less tangy

agrodolce

italian "sweet and sour sauce" made by reducing vinegar and sugar

mizuna

japanese mustard green peppery like arugula slightly bitter like frisee

branzino

lemon olives honey

soffritto

lightly fried vegetables onion garlic chilies

lil gem

lil gem (similar to romaine) mizuna (japanese mustard green) parmesan frico green goddess dressing

heirloom tomato

marinated in a citrus vinaigrette (lime, OJ, sherry vin.) bread grilled and rubbed with garlic stone fruit (peaches or nectarines) seared burrata basil black sesame seeds olive oil

nduja

nu-do-ya spreadable pork pork belly speck chorizo rendered in pan w garlic and chili flake

bavette vongole

pasta shape: flat ribbon shape, similar to linguine manila clams (small tender sweet, NH, tossed in aleppo pepper infused olive oil, garlic, shallots, white wine, parm stock) jalepeno herbs (parsley, tarragon, basil, oregano) lemon butter sauce bread crumbs

pine nut cake

plated with a sauce: cognac, egg yolk, sugar poached pear: orange, vanilla, white wine candied pine nuts candied orange honey gelato

yogurt panna cotta

pomegranate jelly pomegranate seeds candied almonds lemon sugar cookie

pork chop

pork chop is seasoned with fennel and salt, seared walnut pesto spread on top roasted in oven red cabbage braised w golden raisins, red wine red cabbage apple mostarda pancetta walnut pesto

hazelnut chocolate torta

praline crunch salted caramel gelato

beet salad

red and yellow beets -boiled in thyme/garlic -marinated in OJ reduction, wine, honey pistachio butter -roasted pistachio pureed with buttermilk, chamomile vinegar, grapeseed oil puffed farro -boiled then dehydrated -flash fried with grapeseed oil, making it puff strawberries dressed with chamomile vinaigrette goat cheese lovage leaves (similar to fennel seeds) mizuna

carrot

roasted in olive oil sauteed w/ orange juice reduction mint yogurt cumin seeds pistachio topped off: mint yogurt carrot tips

cauliflower

roasted then seared bagna cauda olives pinenuts fried capers lemon grapefruit zest herbs and spices

broccoli rabe

sauteed nduja (nu-do-ya) garlic chili flakes lemon juice

caponata

sautéed: tomato red onion celery celery root fennel garlic capers golden raisins olive oil

bagna cauda

savory fondue type sauce, made of: anchovies garlic butter olive oil

vegan pasta

spaghetti bucatini orecchiette bavette pici

walnut tart

sweet tart shell filled with walnuts, maple brown sugar plated apple cider reduction caramelized apple buttermilk gelato

budino

vanilla cream chocolate honey crisp

walnut pesto

walnuts garlic parmesan aleppo pepper basil olive oil