Stuzzichini
Chef’s Selection of Passed Hors d’ Oeuvres
Antipasto
Carpaccio di Polipo
Thinly sliced Octopus drizzled with organic extra virgin olive oil, fresh lemon and black pepper topped with micro arugula
Affettati Misti
Felino Salami, Prosciutto di Parma, Porchetta, and Burrata
Carciofi e Polpette
Stuffed baby artichokes with Mortadella and Parmigiano with Veal Meatballs
Insalata
Bibb Lettuce, Organic Hazelnut, Gorgonzola, Hard Boiled Egg, and Crispy Apple tossed with Sicilian Extra Virgin Olive Oil and Aged Barolo Wine Vinegar
Primi
Gnocchi di Ricotta
Homemade ricotta dumplings with San Marzano tomatoes and fontina cheese
Orecchiette
Ear shaped pasta with sausage, red wine, and swiss chard topped with pecorino romano
Risotto con Gallinelle e Tatufo
Arborio rice with shallots and chanterelle muchroom topped with fresh black summer truffles
Second
Branzino
Filet of Mediterranean sea bass topped with cherry tomatoes, fish broth, and extra virgin olive oil sprinkled with Italian parsley served with baked sliced potato
Dolce
Authentic Italian dessert with lady fingers, espresso, mascarpone, zabaglione
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