Transcript Lunch - Casa Lever

PR ANZO
Our PRIX FIXE menu starts at $51 with a choice of appetizer and entrée dish
ANTIPA STI CL A SSICI
INSAL ATE
M E L A NZAN E AL LA PARMIGIANA CASA LEVER organic misticanza, mozzarella
baked eggplant, tomato, mozzarella di bufala
di bufala, castelvetrano olives, avocado
VITELLO TONNATO* thinly sliced & slow
roasted veal, tuna caper sauce (add 6)
SA N DAN I E LE prosciutto aged 18 months,
mozzarella di bufala (add 6)
PASSERA DI MARE* fluke, santa barbara sea
urchin, pickled mustard seeds, dill
BEEF CARPACCIO* mostarda di cremona,
CARCIOFI thinly sliced artichoke, shaved
mushrooms, 36 month aged parmigiano
reggiano (add 6)
parmesan, baby arugula
H A M AC H I C R UDO A L L’ ITALIAN A* CAPRESE kumato tomatoes, 4,387 mile buffalo
mozzarella, fresh basil (add 6)
INSALATA DI BARBABIETOLE baby beets,
CALAMARI soft polenta, tuscan kale,
I CRUDI (Raw Bar)
creamy ricotta, beet greens
peperoncino, squid ink
lemon, extra virgin olive oil, parsley, black
pepper (add 6)
HOUSE CURED SALMON CARPACCIO* shaved radishes, horseradish mayonniase, crispy
rosemary (add 4)
H AWA I I A N A H I T UN A TARTAR E * marinated anchovies, cipollini confit, aged red
wine vinegar (add 4)
ZUPPA DEL GIORNO
soup of the day
PESCE (Fish)
SI M P LY COO K ED
RA ZZA G R I L L ED O R S E A R ED TO YO U R TA S T E
pan-seared wild skate wing, celery root cream,
purple cabbage, black garlic
PA STE E RISOT TI
salmoriglio, citrus, peperoncino, dijon
SEARED SCOT T I SH SA L M O N * wheat berries, squash, white pioppino
PA PPA R D EL LE wild rabbit ragu, fennel, black olives (add 3)
mushrooms, herb sugo, salmon roe (add 9)
A R I SOT TO A DAY. . . . chef ’s daily risotto (add 4)
SEAFOOD ST E W market catch of the day, manila clam chowder,
LO B S T ER LI N GUI N E cav. giuseppe cocco linguine, maine lobster
tomato sauce, mediterranean salmoriglio,
cherry tomato confit, lobster oil
A M AT R I CI AN A D I TO NNO cav. giuseppe cocco spaghetti, house-smoked
tuna belly, tomato, guanciale
cav. giuseppe cocco spaghetti, manila clams,
peperoncino, garlic, parsley
potato crusted cod, black olives, pine nuts,
capers
POLLO tender heritage chicken breast,
belgian endive, jus
tagliatelle, veal ragù (add 3)
RICOTTA AND ARTICHOKE TORTELLI zucchini, crunchy bacon, saffron butter sauce
mediterranean sea bass
W I L D DOVE R SO L E (add 28) european sogliola
AT L A N T I C CO D
B ACCA LÀ homemade chicken sausage, heirloom carrots,
B O LO G NE S E W H O L E B R A N Z I N O (add 9) crushed tomato confit (add 4)
C ARNI (Meat)
VO N G OL E MA RINATE D SK I RT ST E A K *
SA L M O N * (add 9) organic scottish salmon
YO UN G SP R I N G C H I C K E N natural, pasture-raised deboned chicken
VE A L PA I L L A R D (add 16) bone-in veal braciola
CO N T RO F I L E T TO * (add 8) sirloin steak
potato croquette, oven-baked grape tomatoes
A R R A B BI ATA cav. giuseppe cocco spaghetti, spicy tomato
sauce, garlic chips
CUTELÈTA A L L A M I L A N E SE traditional breaded veal, arugula and cherry
CA R B O N AR A* cav. giuseppe cocco spaghetti, organic egg,
guanciale, parmigiano reggiano, black pepper
B OT TA RGA select an accompanying sauce:
cav. giuseppe cocco spaghetti, grey mullet
bottarga, shallots, peperoncino
tomato salad (add 16)
CONTORNI
(Sides)
SWISS CHARD with cherry tomato Y U KO N P OTATO E S
G RI L L E D A S PA RAG U S
CONTRO F I L L E TO DI M A N ZO * roasted sirloin, forest mushrooms, garlic flowers
(add 8)
B A BY S P I NAC H
B RU S S E L S S P RO U TS with bacon
(11 each)
CHEF DI CUCINA
DOMENICO NATALE
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness,
especially if you have certain medical conditions. Please let us know if you have any food allergies or dietary restrictions.
A gratuity of 20% is suggested for parties of eight or more