Menu for Incanto Restaurant & Wine Bar

Dinner
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Sample Menu

Dinner

Starters‏

4.00 House-Marinated Olives

8.00 Radishes and Smoked Anchovy Butter

10.00 Castelfranco and garum

12.00 Endive, Blood Orange, Fennel and Olives

13.00 Treviso, Gorgonzola Dolce and Hazelnuts

16.00 Boccalone lbérico di Bellota Lardo and Shinko Pear

16.00 Foie Gras, Pine Nut Butter, Strawberry and Bioche

Boccalone Salumi Platter Options: Piglet (12.00) , Sow (22.00) , Boar (38.00)

Pasta and Riso

Handkerchief Pasta and Rustic Pork Ragù Options: (16.00) , (10.00)

Spaghettini, Sardinian Cured Tuna Heart, Egg Yolk and Parsley Options: (17.00) , (11.00)

Pipe Rigate, Duck Sugo and Sicilian Olives Options: (17.00) , (11.00)

Tagliatelle, Green Garlic, Nettles and Black Trumpet Mushrooms Options: (17.00) , (11.00)

Pork Blood Rigatoni, Trotters and Broccoli di Spigarello Options: (7.00) , (11.00)

Hedgehog Mushroom, Baby Spinach and Snail Risotto Options: (18.00) , (12.00)

Entrees

26.00 Local Halibut, Sunchokes, Spinach and Caviar

25.00 Pork Tronchetto, Grapefruit Salsa and Rucola

27.00 Ancient Spiced Duck Breast, Giblets, Smoked Parsnip and Endive

28.00 Lamb, Turnips, Radish and Bagna Cauda

Sides

6.00 Duck Fat-Roasted Cauliflower, Chilli, Capers and Mint

3.00 Plate of Frantoio Olivestri DOP Extra Virgin Olive Oil

Desserts and Cheese‏

9.00 Dark Chocolate Cream, Milk Granita and Espresso

7.50 Almond Milk Panna Cotta, Rosé Gelée and Rose Petals

9.00 Gorgonzola Dolce Ice Cream and Hazelnut Cake

8.00 Meyer Lemon Semifreddo, Huckleberries and Thyme

8.50 Blood Orange Curd, Meyer Lemon Sorbetto and Pepelungho Meringue

Leg of Beast or Whole Pig Dining

Sample Menu

Sample Dinner Menu‏

Beginnings

4.00 House-Marinated Olives

8.00 Petit Radishes and Smoked Butter

9.00 Red Leaf Little Gems, Herbs and Ricotta Salata

11.00 Purple Sprouting Broccoli, Anchovy, Citron and Egg

12.00 Charred Baby Favas, Basil and Lemon Aioli

14.00 Asparagus, Pickled Mushrooms, Goat Cheese and Purslane

17.00 Farmer's Terrine, Shaved Roots and Quail Egg

18.00 Ibérico Di Bellota Lardo, Strawberries, Hazelnuts and Rose Thyme

38.00 Boccalone Salumi Platter: Piglet 14/Sow 23/Boar

Pasta & Grains

Handkerchief Pasta and Rustic Pork Ragù Options: (16.00) , (10.00)

“Bitter Hipster”: Rotelli, Dandelion Green Pesto, Pinenuts and Pecorino Options: (16.00) , (10.00)

Nettle Mostaccioli, Nettles, Mascarpone, Green Garlic and Snails Options: (17.00) , (11.00)

Pappardelle, Sausage, “Sauerchokes” and Parsley Options: (17.00) , (11.00)

Spaghettini, Sardinian Cured Tuna Heart, Egg Yolk and Parsley Options: (17.00) , (11.00)

Asparagus, English Pea and Preserved Lemon Risotto Options: (17.00) , (11.00)

Supper & Supper for Two

25.00 Arctic Char, Baby Artichokes and Herb Aioli

26.00 Manzo, Asparagus, Spinach, Potatoes and Bone Marrow Vinaigrette

28.00 “Ain’T No Spring Chicken”, Chickpea Waffle, Snap Peas and Giblets

26.00 Roast Pork, Salsiccia Minestra and Pistou

27.00 Lamb Neck, Polenta, Lacinato Kale and Horseradish Gremolata

60.00 Pastramied Beef Breast, Scallops, Grilled Little Gems, Rye and Potato Salad (for 2)

Daily Requirements

6.00 Baby Turnips, Raisins, Pinenuts and Capers

3.00 Plate of Frantoio Olivestri Dop Extra Virgin Olive Oil

Endings

7.50 Gelatina Di Rosato, Strawberries and Almonds

7.50 “Italian Soda”: Bittersweet Chocolate Sorbetto and Chocolate Soda

7.00 Bay Leaf Panna Cotta, Rhubarb and Pistachio

8.00 Tahitian Vanilla Cake, Albion Strawberries and Whipped Crème Fraîche

10.00 Rogue Creamery Caveman Blue Cheese, Aztec Fuji Apple, Honey and Hazelnuts