Transcript Cucina - Birravino

I N S A L A T E
P I Z Z E
AUTUNNO
MARGHERITA Fresh tomato, mozzarella, basil. Arugula, endive, radicchio, Washington State apples, gorgonzola,
toasted pumpkin seeds, sherry wine vinegar.
16
BIG VIC
18
FUNGHI Mushrooms, Taleggio cheese, truffle oil, thyme,
green onion.
18
Romaine, roasted pepper, salami, provolone, red onion, Gaeta olives,
oregano, wine vinegar, olive oil. 15
MELANZANE Crispy eggplant, bufala mozzarella, scallion,
CAESAR
SALSICCIA Italian sausage, roasted pepper, mozzarella,
ricotta salata. 18
Romaine and Lacinato kale, house made dressing, crumbled focaccia,
Grana Padano cheese. 14
tomato sauce. MOZZARELLA
thyme. 18
MARINARA Tomato sauce, oregano, red onion.
16
“Junior’s” housemade mozzerella, roasted tomato, peppers, eggplant
& zucchini.
16
INSALATA VERDE
A mixture of lettuces and herbs, extra virgin olive oil and Italian red
wine vinegar.
14
BIANCA Mozzarella, ricotta, pecorino, taleggio, black pepper,
ZUCCA Roasted butternut squash, pecorino, fresh mozzarella,
onion, sage, egg.
cheese after cooking.
CALAMARI
d’ Parma 15
COZZE
Maine black shell mussels, ceci beans, prosciutto, garlic and white
wine
15
POLPETTE
“Big Vic’s” Famous meatballs, tomato sauce, Pecorino Romano. 13
OLIVE
Marinated Cerignola, Castlevetrano and Gaeta olives, olive oil,
lemon zest. 8
ARANCINI
Sicilian rice balls with oven roasted tomato and mozzarella
12
14
SALUMI e FORMAGGI
19
P A S T A
22
LUNCH | DINNER
POMODORO Spaghetti, tomato, olive oil, basil. 16.5|19
SPAGHETTI Black shell mussels, tomato, olive oil, garlic. 19|24
ORECCHIETTE Roasted pumpkin, sweet Italian sausage,
beet green, olive oil, Pecorino Romano. 19|24
BOLOGNESE Beef, veal, pork, Italian tomato, fennel, ricotta.
19|24
PASTA FAGIOLI Ceci, cannellini, Prosciutto, garlic, Italian
tomato, ditalini pasta. 15|18
RAVIOLI Housemade with caramelized onions, fall mushrooms,
mascarpone and prosciutto with parmigiana crema
FORMAGGI MISTI
Sheep’s milk ricotta (Toscana), Grana Padano (Emilia-Romagna),
Gorgonzola Dolce (Lombardia), Piave Vecchio (Veneto), Robiolina
(Piemonte) - with wildflower honey, smoked almonds, fig puree,
candied orange, focaccia crisps. 18 (for one or two)
CRUDI SUPREMI
Prosciutto, hot soppressata, bresaola, salami, soppressata, cacciatore. 19 (for one, two or three)
S E C O N D I
Sixteen month aged prosciutto, oven roasted tomato, housemade
burrata.
15
19/28
LUNCH | DINNER
MELANZANE ALLA PARMIGIANA
Eggplant, mozzarella, Pecorino Romano, tomato sauce, rigatoni. 18|25
POLLO ALLA PARMIGIANA Breaded chicken breast
pan-fried in olive oil, tomato sauce, mozzarella, rigatoni.
PROSCIUTTO DI PARMA
18|26
SALMONE Grilled Loc Duarte salmon, saute spinach, red
and golden beets. 20|30
SCARPARIELLO Bone-in chicken breast, Italian sausage,
P A N I N I
POLPETTI Big Vic’s meatballs, bufala mozzarella, al forno. 15
TONNO Italian tuna, hot peppers, olive tapenade, arugula. 15
COSTATA Beef short rib, gorgonzola, balsamic onions.
16
BURGER Short rib burger, grilled onion & zucchini, fresh
mozzarella, tomato aioli. PROSCIUTTO Fresh tomato, mozzarella, arugala, prosciutto
Crispy fried, pomodoro fresco and spicy aoli. Spinach, béchamel, baked with bread crumbs.
19
BURRATA Tomato sauce, fresh tomato, basil, broken burrata
A N T I P A S T I
SPINACI AL FORNO
18
15
sautéed rapini, roasted potato, hot peppers, red wine vinegar,
capers. 20|30
COSTATA DI MANZO Slow cooked boneless beef
short rib, creamy risotto, gremolata.
20|30
BISTECCA Grilled hangar steak, red onion, salsa verde,
rosemary potato. 20|30
ITALIAN SAUSAGE Potato, onion, hot & sweet peppers 15
C O N TO R N I
PATATE E ROSMARINO Roasted potato, rosemary ESCAROLE Spanish onion, currant RAPINI Sautéed, olive oil, garlic. 14
8 CAVOLETTI Crispy brussel sprouts, local honey, pecorino
9 romano, chilis. 9
VINI AL BICCHIERE
SPUMANTE E ROSATI
Vitiano Rosato 2015, Umbria
Mionetto Prosecco Nv
GL | BTL
8
9
BIANCHI
Montefresco Pinot Grigio 2015, Veneto Maculan Chardonnay 2015, Veneto Librandi Critone 2015, Calabria
Masi “Levarie” Soave Classico 2015, Veneto Klaus Lentsch Moscato Giallo 2014, Alto Adige
Cantina Terlano Pinot Bianco 2015, Alto Adige
Marenco Moscato 2015, Piemonte
25
34
GL | BTL
8
9
10
10
11
14
12
25
27
27
30
33
43
36
ROSSI
Li Veli Primonero 2015, Puglia
Masi Campofiorin 2012, Veneto
Bramosia Chianti Classico2014, Toscana Nino Negri Quadrio 2011, Piemonte
Remo Farina Rosso Veronese 2014, Veneto Frescobaldi “Terre More” Cabernet 2012, Toscana
Cascina Bruciata Barbera 2013, Piemonte Tenuta Delle Terre Nere Etna Rosso 2015, Sicilia
H O U S E B R E W E D B E E R S 10 OR 16 OZ.
GL | BTL
8
9
10
10
11
25
27
30
30
33
11
12
14
33
38
43
FANGO Black IPA heavily hopped with Mosaic, Citra, and Chinook. Big notes of citrus, tropical fruit, and dark chocolate.
VULSINI An updated version of our classic Rosie’s American Pale Ale. Balanced malt and hop flavors.
NUOVO PILS Our take on a Classic German style Pilsner brewed with Citra hops resulting in a clean, crisp refreshing beer.
LA BARCA A well balanced, sturdy ale brewed with British malt and American hops. Malty, hoppy with a warming finish. (12 oz)
*BROTHERTON IPA A well hopped, unfiltered IPA that has notes of lychee and tropical fruits.
*NARRAGANSETT LAGER Highly rated premium American Lager that is crisp, refreshing and very drinkable.
BIRRA ALLA BOTTIGLIA
4/6
4/6
4/6
6
5/7
4/6
Abita Purple Haze – (ABV 4.2) A crisp American style wheat beer with the “purple haze” of raspberries. Louisiana, USA 7
Allagash White – (ABV 5.1) – Belgian style wheat beer brewed with wheat and spiced with coriander and Curacao orange peel. Maine, USA 7
Alpine Duet – (ABV 7.0) A single IPA brewed with Simcoe and Amarillo hops, creating a beer that is said to be “in harmony”. California, USA
9
Dogfish Head Namaste White - (ABV 4.8) A witbier made with dried organic orange slices, lemongrass and a bit of coriander. Delaware, USA
8
Estrella Daura Damm (Gluten Free) - (ABV 5.4) An award winning gluten free lager. Barcelona, Spain
8
Flying Dog Numero Uno – (ABV 4.9) M
ade in the style of a traditional Mexican Lager with a distinctive, zesty crisp, clean finish. Maryland, USA 7
Firestone Luponic Distortion 003 – (ABV5.9) An IPA with mandarin orange and ripe peach character, ample supporting notes of citrus. California,USA 8
Goose Island Sofie Saison– (ABV 6.5) A Belgian style farmhouse ale aged in wine barrels with orange peel. Illinois, USA
8
Ithaca Apricot Wheat – (ABV 4.9) A drinkable, well balanced wheat beer crafted with generous amounts of apricot for a beautiful finish. New York, USA
7
La Fin Du Monde – (ABV 9) This triple-style golden ale recreates the style of beer developed in the Middle Ages by trappist monks Quebec, Canada 9
New Belgium Fat Tire Ale – (ABV 5.2) Toasty malt, gentle sweetness, flash of fresh hop bitterness. Colorado, USA
7
Rolling Rock – (ABV 4.6) A crisp and refreshing American Adjunct Lager with classic style and distinct taste. Pennsylvania, USA
5
Sierra Nevada – (ABV 5.6) A classic IPA that has a deep amber color, exceptionally full body and complex character. California, USA
7
Six Point Sweet Action – (ABV 5.2) A perfect marriage of barley and hops creating a perfect balance of sweet and bitter. New York, USA
7
Spellbound Porter – (ABV 6.9) An American Porter that is robust and malt forward with hints of chocolate and coffee. New Jersey, USA
6
Troegs Hopback Amber Ale – (ABV 6) The bright nose is counter balanced with malt tones of toffee and caramel. Pennslvania, USA
7
Two Roads Lil’ Heaven – (ABV 4.8) A session IPA that is made with four exotic hops. Connecticut, USA
7
C O C K T A I L S – 12
MARTINO MOSCATO – Vietti Moscato di Asti, citrus vodka, lemon, rocks.
BELLINI – Mionetto Prosecco, Sicilian white peach puree.
RHUBARB NEGRONI – Tanqueray Gin, Punt e’ Mes vermouth, Zucca Amaro, fresh orange, rocks.
BLOODY MARY – Absolut vodka, house made slightly spiced tomato juice, giardiniera, rocks.
MARASCHINO’S MANHATTAN – Buffalo Trace bourbon, Carpano Antica Vermouth, Maraschino cherry, up.
BIRRA’S TE’ AL LIMONE – Grey Goose Citron, limoncello, basil, fresh brewed iced tea, lemon wedge, rocks.