The third Broder initiative is a stylish but rustic wine bar with vinocentric décor and a winning menu of salumi, curated cheeses, and creative small plates to go with a stellar list of Italian wines.
Winter Restaurant Week Menu
***NOTE: dine-in only for their restaurant week menu. Only availableFebruary 22-26.***
Dinner — $40
Appetizer:
- Zuppa di Zucca Violina; squash walnut soup, red bell pepper, sage (gf, vt)
- Ricotta Fresca di Capra; house made goat milk ricotta, ciabatta crostini, lemon zest, evoo (vt)
- Misticanza; baby lettuce, pea tendril, celery, fresh herbs, cured egg yolk, radish, lemon, cara cara orange vinaigrette, black pepper (vt, gf, df, can be vegan)
Entrée (Choose One):
- Torchio ai Funghi; porcini & truffle cream, pickled walnuts, Parmigiano Reggiano (vt, can be vegan)
- Risotto alla Raschera; carnaroli rice, raschera cheese, hazelnut, red wine figs (gf, vt)
- Cavatelli Molisana; house ricotta cavatelli, beef & lamb ragu, Parmigiano Reggiano
- Cinghiale Stufate; wild boar stew, celery, young pecorino Toscano (gf)
Dessert (Choose One):
- Gianduja Layer Cake; chocolate mousse, hazelnut
- Torta ‘Castagnaccio’; chestnut layer cake, cara cara orange (gf)
- Seasonal Sorbet; made in house (v)
Add On:
- Coursed Wine Pairings, Featured Wine Bottles & Drinks
