Transcript Dinner - Ava Genes

january 23 2016
Salumi
lonza (brooklyn ny)
gentile (berkeley CA)
napoli (mechanicsville VA)
pio tosini (parma IT)
Affettati piccolo
affettati grande
Primi
Formaggi
$6
$6
$6
$11
$15
$29
latteria di capra (valsassina IT) $6
rosie‘s robiola (cedar grove NC)$7
PECORINO CIRESA (LOMBARDIA IT) $7
tre formaggi
$18
burrata, almonds,
preserved tomatoes, herbs
roasted olives
piatto di verdura, duck egg, lemon, tonnato
fritti
$13
$12
PANE
garlic bread
ricotta, squash, walnuts, chiles
duck egg, wild mushrooms •, bottarga
borlotti beans, garlic, rosemary
nduja, lilies (chicago IL)
filone, pizza bianca, carta di musica, ricotta, xvoo (ROMAN
$21
$20
$20
$20
$20
$17
$5
$14
cabbage, turnips, fennel seed, ramp mayo
gnocco fritto, prosciutto, parmigiano, chiles, honey
saffron linguine, clams, leeks, winter herbs, cream
red fife wheat spaghetti all‘amatriciana, guanciale, tomato, chile
tagliatelle, lamb ragu in bianco, parmigiano stravecchio
rigatoni, mustard greens, pine nuts, ricotta salata
trenne, chicken ragu, tatsoi
secondi
steelhead, beans, winter greens, meyer lemon
lamb, LEEKS, APPLES, PRUNES, HAZELNUTS
strip loin, cippolini onions, kale, horseradish
pork, burdock, almonds, dates, marmellata squash, citrus
$34
$36
$38
$36/$50*
* for the family to share
CONTORNI
CANDLE
$6
$11
$13
$11
$11
BAKERY) $5/9
“misticanza” sauteed greens, garlic, olives, chiles
amish butter corn polenta
potatoes, calabrian chiles, parsley
producer highlight:
GIARDINi
pears, daikon, walnuts, gorgonzola dolce, saba
carrots, sunchokes, hazelnuts, goat cheese
citrus, parsnips, pistachio, castelvetrano olives, parsley
sprouted barley, beets, almonds, pecorino
apples, delicata squash, peanuts, chiles
chicories, beets, radish, crema
beans, squid, pickles, lemon verbena
“tuscan cavalry ” raw cavolo nero, sarvecchio, filone
$13
$13
$13
$13
$13
$13
$15
$8/$13
$7
$7
$7
COWBELL cheesemonger
COWBELL is a disctinctive monger of fine imported and domestic
cheeses based in Portland, specializing in European farmstead products
rooted in the traditions of handcrafted cheese. The artisanal cheeses
that greg hessel seeks and finds are vessels that communicate
historical, traditional methods that have been honed over centuries
of agrarian existence. greg is creating relationships with domestic &
international producers, sourcing special cheeses unique to his
portfolio. He has played a large part in curating our cheese
selections, not only for the Formaggi portion of the menu but
also for some cheeses used on Giardini and Primi dishes.
read about more of our producers at avagenes.com
•black trumpet, hedgehog, yellowfoot. not an inspected product.
.