Flashcards in Secondi Deck (15):
Spicy Two Minute Calamari
Spicy Two Minute Calamari Sicilian Lifeguard Style
—Calamari rings and tentacles are cooked till tender (two minutes), served with Israeli couscous in a spicy tomato broth flavored with sliced garlic, jalapeño pesto, oven roasted and fresh diced tomatoes, black olives, pine nuts, currants, and whole caper berries. It is finished with EVOO and topped with julienned scallions table side. This dish can be shared and is presented in a covered bowl to be French-served tableside.
*On the menu since opening in 98. “Sicilian Lifeguard Style” is Mario’s imagination at play; this is a dish he imagines a bunch of Sicilian lifeguards could make on the beach with local ingredients.
**Allergies: Gluten, Seafood (squid), Allium (garlic), Nuts (Jalapeno Pesto, pine nuts, almonds), Nightshade
Whole Grilled Branzino
Whole Grilled Branzino with Spring Peas, Sorrel Salsa Verde, and Lemon Oregano Jam
—The whole fish is served with a lemon and a side of fingerling potatoes tossed in a salsa verde with hazelnuts, anchovy, and capers and a lemon oregano jam.
*Presented whole to the guest before it is filleted in the dining room.
**Allergies (allium, garlic CAN be omitted), Nuts(hazelnuts), Citrus
Sea Scallops with Fregula and Puntarelle in Salsa
—4-5 Scallops depending on weight. Pan seared and served with fregula that is cooked with shrimp stock, tomato paste, garlic, and a compound butter with favas. The puntarelle, common in Roman cuisine, is dressed in bagna cauda
*Fregula is a type of pasta from Sardinia; typically consists of semolina dough that has been rolled into balls 2-3 mm in diameter and toasted in an oven.
**Allergies: Allium (garlic), Mushroom, Anchovy
Grilled Quail with “Scorzonera alla Romana” and Saba
-Two whole, deboned quail are marinated and grilled. They are served on top of Scorzonera alla Romana, or salsify that has been browned in olive oil with garlic and anchovy paste, then deglazed with sambuca to create a slightly sweet, sticky glaze. Saba vinaigrette and green oil (parsley and olive oil based) garnish the plate.
*Saba is unfermented, cooked must of Trebbiano grapes, used to make a sweet/savory vinaigrette here. The quail are marinated in olive oil, whole garlic, red onion, thyme, rosemary, balsamic, and honey.
**Allergies Seafood (anchovy paste), Allium (garlic can not be omitted), Alcohol (Sambucca)
Duck with Braised Chicory, Speck and Agrodolce
—Long Island Pekin Duck is presented two ways: The leg is seasoned with garlic and confit slow cooking in its own fat. The breast is rendered to crisp the skin and cook the meat medium rare. Served with chicory, speck and agridolce. There is no dairy in this dish.
**Allergies: Allium (garlic cannot be omitted (confit has garlic and breast is marinated in garlic), Pork, and Citrus
Barbecued Squab with Roasted Beet “Farrotto” and Porcini Mustard
—A whole boned squab is marinated and grilled. It is served on top of farrotto (farro in the style of risotto( flavored with roasted beet puree, diced roasted beets, chicken stock and finished with lemon juice and Parm-Reggiano. It is garnished with a Porcini mustard, green oil and balsamic reduction. Served Med-rare.
*One of our most popular dishes, on the menu since opening. The squab is marinated in olive oil, whole garlic, red onion, thyme, rosemary, balsamic and honey.
**Allergies: Gluten, Dairy (cheese) Allium (garlic can not be omitted, onion), Mushroom.
Grilled Guinea Hen
Grilled Guinea Hen with Mushroom Fregula and Black Truffle Vinaigrette (Ala carte and 4th course of the Traditional Tasting Menu)
—Garlic, shallot, porcini is sautéed , then fregula, and parmigiano are added in, chix stock reduced. Black truffle vin: shallot, sherry, vin, and black truffle.
*The guinea hen is marinated in our classic mix of olive oil, whole garlic, red onion, thyme, rosemary, balsamic, and honey.
**Allergies: Gluten, citrus, allium (garlic), mushroom, pork, alcohol.
Rabbit with Sweet Peas, House-Made Pancetta and Carrot Vinaigrette.
*Pancetta, shallot, garlic, sweet peas, pearl onions (?) Loin is rolled with herbs and grilled. Hind quarters are braised in Vin Santo. Fore quarters are confit and tossed with the aforementioned salad.
**Allergies: Allium (garlic, shallot, onion), Pork (pancetta CAN be omitted)
Grilled Lamb Chops “Scottadita”
Grilled Lamb Chops “Scottadita” with Broccoli Rabe Pesto, Grilled Onions and Lemon Yogurt
—Three lamb chops are pre-seasoned with a rub of salt, lemon zest and dried mint, and grilled to temp. They are served over a cool lemon yogurt, roasted red pepper coulis and a grilled red onion topped with a rapini pesto made with roasted garlic, chili flake, parm cheese, and olive oil. The chops are garnished with lemon zest and fresh mint leaves.
*Scottadita=“Burned fingers”. We endorse picking these chops up with your hands, hence the name! Ask for for temp; Med-Rare if temp not noted.
**Dairy (yogurt, cheese), Citrus, Allium (garlic can omit if pesto is taken out), Nightshade
Fennel Dusted Sweetbreads
Fennel Dusted Sweetbreads with Sweet and Sour Onions, Duck Bacon and Membrillo Vinaigrette
—Veal sweetbreads are dusted with fennel pollen and pan-fried until crispy. They are served atop onions cooked three ways: blanched scallions, red onions cooked in balsamic vinegar, and sour onions cooked in a red wine vinegar. The onions are in a small pool of mushroom brodo that is seasoned with fresh orange juice and aged Sherry vinegar. The dish is garnished with duck bacon, fennel fronds, dried orange zest, and a membrillo vinaigrette.
*The duck bacon is house cured duck breast, slightly sweet, thinly sliced and cooked until crispy. Membrillo is sweet quince paste and a traditional product of Spain.
**Allergies: Citrus, Allium (garlic can not be omitted (in the mushroom brodo), onion)
Grilled Pork Chop
Grilled Pork Chop with Cherry Peppers, Cipolline, and Aceto Manodori
—A Berkshire pork chop is brined in salt and brown sugar and seasoned with garlic, cloves, peppercorns, thyme and rosemary. The chop is grilled and topped with balsamic-roasted cippolline onions, peperonata, hot cherry peppers and fresh budding chives. It is finished tableside with a drizzle of Villa Manodori aged balsamico.
*Berkshire=flavorful heirloom variety of pork. Peperonata=traditional mix of sautéed red and yellow bell peppers with onions and garlic; 25-30 min medium
**Allergies: Allium garlic can not be omitted (in the brine), onion, Bell Peppers
Charred Beef Tongue
Charred Beef Tongue with Green Market “Krauti” and Grain Mustard
—Beef tongue is braised in mirepoix, chicken stock (pork alert!) and tomato until tender before it is peeled and charred on the grill. It is served with blanched Krauti.
*Guests will be surprised at how tasty and tender the tongue is. Krauti is sauerkraut
**Allergies: Allium (garlic cannot be omitted), Pork
“Brasato al Barolo”
“Brasato al Barolo” Braised Beef with Porcini Mushrooms
—A boneless beef short rib is slowly braised in red wine, dried porcini, mirepoix, and stock until tender. The braised beef is served over creamy polenta that is cooked with water, salt and pepper. It is topped with porcini mushrooms from the braising process and a “gremolata” of raw oyster mushrooms, celery leaves, and lemon zest.
*Richly flavored dish is perfect for true carnivores. A traditional gremolata is composed of lemon zest, garlic, parsley leaves. We have adapted it to include raw mushrooms and celery leaves to accent braised meats.
**Allergies Citrus, Allium (garlic cannot be omitted), Mushroom, Alcohol (red wine)
Barbecued Skirt Steak
Barbecued Skirt Steak with Asparagus “alla Piastra” and Salsa Verde
*double check new description
—Skirt steak is rubbed with thyme, rosemary, garlic, and oil. It is barbequed on the grill to temp, then sliced. Served with Asparagus alla piastra, vinegar braised red onions (?), and salsa verde. The plate is garnished with a spicy, smoked paprika called pimenton.
*Salsa Verde is “green sauce,” made with parsley, mint, basil, capers, Dijon mustard, anchovy paste, and olive oil.
**Allergies: Seafood (anchovy paste, CAN omit salsa verde) Allium (garlic)