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    AltoVino Dinner Menu

    Uploaded by

    Caleb Pershan
    This document is a menu for Stuzzichino restaurant. It includes sections for appetizers or stuzzichino to share, individual antipasti dishes, first pasta courses, second meat or seafood dishes. Some highlighted dishes include salumi and cheese for sharing, squid braised with winter greens and red wine, salmon cured and smoked with salsa verde, and risotto with mussels, clams and squid in a saffron and shellfish broth. The menu offers both traditional Italian fare as well as chef's seasonal creations.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    AltoVino Dinner Menu

    Uploaded by

    Caleb Pershan
    2K views1 page
    This document is a menu for Stuzzichino restaurant. It includes sections for appetizers or stuzzichino to share, individual antipasti dishes, first pasta courses, second meat or seafood dishes. Some highlighted dishes include salumi and cheese for sharing, squid braised with winter greens and red wine, salmon cured and smoked with salsa verde, and risotto with mussels, clams and squid in a saffron and shellfish broth. The menu offers both traditional Italian fare as well as chef's seasonal creations.

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    AltoVino Dinner Menu

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    This document is a menu for Stuzzichino restaurant. It includes sections for appetizers or stuzzichino to share, individual antipasti dishes, first pasta courses, second meat or seafood dishes. Some highlighted dishes include salumi and cheese for sharing, squid braised with winter greens and red wine, salmon cured and smoked with salsa verde, and risotto with mussels, clams and squid in a saffron and shellfish broth. The menu offers both traditional Italian fare as well as chef's seasonal creations.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2K views1 page

    AltoVino Dinner Menu

    Uploaded by

    Caleb Pershan
    This document is a menu for Stuzzichino restaurant. It includes sections for appetizers or stuzzichino to share, individual antipasti dishes, first pasta courses, second meat or seafood dishes. Some highlighted dishes include salumi and cheese for sharing, squid braised with winter greens and red wine, salmon cured and smoked with salsa verde, and risotto with mussels, clams and squid in a saffron and shellfish broth. The menu offers both traditional Italian fare as well as chef's seasonal creations.

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    © All Rights Reserved
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    Stuzzichino

    Olives - Citrus Zest, Calabrian Chili, Garlic, Rosemary 6


    Roasted Almonds - Herbs, Paprika 6
    Giardinera - House Agrodolce Pickles 5
    Grissini - Speck, Gorgonzola Dolce, Pickled Radicchio 9
    Crostini  - Cannellini Beans, Fennel, Red Onion, Roasted Garlic, Radicchio, Bottarga 8
    Uova Ripiene - Meyer  Lemon Aioli, Pickled Shallots, Olives, Capers, Parsley, Anchovy 8
    Ascolani  - Fried Olives Filled with Braised Oxtail, And Parmesan Reggiano 8
    Chicken Liver Pate Bruschetta - Vin Santo, Moscato, Apples, Herb Salad 10
    Salumi & Formaggi - Chef’s Selection of Cheese, Salumi & Prosciutti, Served with
    Condiments & House Giardinera Agrodolce 24

    Antipasti
    Squid - Braised Winter Greens, Tomato, Calabrian Chili, Red Wine, Preserved Meyer
    Lemon, Fennel, Grilled Bread 14
    *Salmon Crudo & Cotto - House Cured & Smoked Salmon, Rucola, Fennel, Radicchio,
    Salsa Verde, Salmon Roe, Cured Egg Yolks 17
    Insalatina -  Radicchio, Wild Arugula, Herbs, Apples, Radish, Shaved Parmigiano,
    Almonds, Apple Vinaigrette 12
    Burrata & Zucca -  Roasted Red Kuri Squash, Chicories, Balsamico, Pan Grato 14
    House Cured Hudson Valley Foie Gras - Cherry Mostrada, 15 Year Balsamico Tradizonal 21
    Tuscan White Bean Soup -  Cavalo Nero, Soffrito, Prosciutto-Parmigiano Brodo 12

    Primi
    Spaghettoni -  San Marzano Tomatoes, Guanciale, Chili, Pecorino Toscano  17
    Cavatelli - Slow Roasted Lamb Ragu, Persevered Meyer Lemon, Braised Cavalo Nero, Olives,
    Pecorino Romano, Rosemary 21
    Cappelletti - Filled with Roasted Winter Squash, Amaretti, & Fresh Ricotta with Candied
    Hazelnuts, Fried Sage, Parmigiano Crema 18
    Fagottini  - Filled with Roasted Mushrooms, With Radicchio, Apples, Thyme Béchamel 18
    Lemon Tagliatelle - Smoked Salmon, Citrus, Fennel, Arugula, Endive, Parsley, Pan Fritti 19
    Chestnut Pappardella - Slow Cooked Pork Shoulder Ragu, Porcini, Cabbage, Lemon, 18
    Risotto Al Frutti Di Mare -  Mussels, Clams, Squid, Prawns, Fennel, Saffron Shellfish Brodo,
    Squid Ink Aioli 23

    Secondi
    Lemon and Ricotta Polpette  - Pan Roasted Pork Meatballs, With Braised Escarole,
    Celery Root Puree, Ricotta Salata, Citrus Pork Jus 18
    Chicken - Pan Roasted Chicken Breast, Braised Leg Stuffed with King Trumpet Mushrooms,
    Spinach, And Garlic Conserva, Pan Fried Crushed Fingerling Potatoes, Giblet Sauce 26
    Sea Bass  Roasted Under a Salt Crust - Braised Fennel, Wild Arugula, Citrus Segments,
    Lemon Agrumato 29
    Flatiron Steak  - Balsamic Braised Radicchio, Parsnip Puree, Confit Cipollini Onions, 29

    IN CUCINA CHEF NICK KELLY


    *consuming raw or undercooked meat, seafood, poultry, or eggs may increase your risk of food borne illness, especially if you
    have certain medical conditions.

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