Antipasti

Question 1

Belfiore Burrata

Answer 1

4 oz Burrata with small arugula salad, crostini and ex vir olive oil

Burrata is a mozzarella shell streched around a center of curd and cream. The mix of curd and cream in sometimes called “stracciatella”

Question 2

Fresh Streched Mozzarella (pasteurized)

Answer 2

fresh stretched mozzarella with small arugula salad, crostini, ex vir olive oil

made by Belfiore cheese company in Berkeley. Fior de Latte is a cows milk mozzarella. Made with vegetable derived rennet added to heated milk along with some vinegar, coagulates and forms curd. Rennet is enzyme that breaks down milk protein

Question 3

Fritti

Answer 3

Light airy crispy batter
All purpose flour
rice flour sparkling water
egg salt. we make it several times per service to make certain sparkling water keeps batter nice and light

Question 4

Insalate Tricolore

Answer 4

arugula radicchio and endive dressed in lemon vinaigrette with grana padano cheese

radicchio and endives are both chicory family; heart bitter greens

We use grana padano vs. parmigiano reggiano because it’s milder and doesn’t overpower the greens

Question 5

lemon vinaigrette

Answer 5

lemon juice zest shallot macerated in champagne vinegar pure olive oil salt black pepper.

Question 6

Tuna conserva

Answer 6

poached albacore tuna in olive oil, canneli beans from half moon bay soaked and seasons with sage and garlic, cooked til creamy 4 hours,

Marinated with lemon juice and zest, mortared garlic, macerated shallot, pure olive oil, salt pepper chopped parsley

tossed with radicchio, water cress, and dressed with lemon vinaigrette

Question 7

4 formaggi

Answer 7

diNapoli tomatoes, fresh pecorino, fontina, mozzarella, caciocavallo, basil

Question 8

Warm Citrus & Hern Marinated Olives

Answer 8

4 different types marinated with garlic, lemon peel, oregano, bay leaf, and chili pods. Served with warm extra virgin olive oil. Oil is used and called “olive oils”

Castelvetrano, Nocelara del Belice, Gaeta, Neapolitan

Question 9

Gaeta

Answer 9

neopolitan olive: mall, dark purple, very fruity

Question 10

Black oil-cured

Answer 10

dry cured stored in oil. very intense, salty, bitter.

Used on Neopolitan and Raab pie

Question 11

Nocelara del Belice

Answer 11

same olive as castelvetrano: left on 🌲 longer to ripen. darker green/brown hue

Question 12

Castelvetrano

Answer 12

green Sicilian olive, bright green

Question 13

Zuppa

Answer 13

brodo always contains: chicken, pork trotter, prosciutto, onion, celery, carrot, garlic, basil, parsley, black pepper, bay leaf, thyme, likely fennel or fennel top

sometimes: asparagus, pea pods, zucchini, or other bits to flavor broth

simmered to develop rich flavorful broth, strained to turn into soup

Question 14

Chilled Trie “Tripperia Style”

Answer 14

niman ranch tripe, chilled marinated tripe that’s been poached until tender, then served with whole basil and parsley sprigs, a few drops lemon, lemon oil, sea salt, chili oil. Don’t forget to run with chili oil. wipe before and after