Porchetta with tomatoes, olive oil-whipped potatoes, and salsa verde, 19.
We’ve converted our downstairs cafe into an Italian rosticceria in the evenings.
Our rosticceria is focused on fire-roasted or slowly braised meats and simple vegetable dishes from farmers we know, at affordable prices. The menu is designed for quick service, but diners can still sit down and linger – perhaps over a cocktail from our new cocktail list.
With the rosticceria, our neighbors can stroll in for a quick platter of roasted beef, chicken, lamb, or pork (depending on what’s available) with a choice of sides. We’ll also be offering a compelling vegetarian option, a fish stew, and a vegetarian and meat-based lasagne. Our pizza and polenta service will stay the same.
We think spit-roasting on our rotisserie is just the bee’s knees. It’s the simplest way to make extremely well-raised meat taste even better. The meat bastes in its own juices, and the fat from roasts arranged higher on the rotisserie drips onto roasts arranged lower, or onto dishes of vegetables cooking at the bottom. The food takes on the subtle smoky flavors of the fire, which, in our case, consists of charcoal and almond wood.
Brussels sprouts with pancetta, 14.
Most importantly, the rosticceria concept allows us to expand our whole animal program, which supports some of our favorite small farmers and ranchers, such as Magruder Ranch, Riverdog Farm, and Hoffman Farm. It will also make their fine, traditionally raised meat and poultry more affordable to our neighbors. A serving of meat plus two sides will cost a little under twenty dollars.
As we go through our animals, different cuts will become available, so our menu will slowly shift as the week progresses.
It’s going to be delicious!
Roasted peppers stuffed with brown Basmati rice, fresh Borlotti beans, almonds, and goat cheese, 11.