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Farm to Fork 2019 at La Polpetta

Course One

eggplant | crispy sicilian eggplant + local tomato + smoked mozzarella fonduta+ pesto

mussels | confit tomatoes + flying fish summer ale + lemon scented mascarpone + fresh oregano

fried gnocchi | ricotta stuffed pasta + local corn + truffle fonduta + shaved parmesan + crispy parsley

grilled peaches | burrata + pistachio+ basil oil

stuffed long hots | prosciutto cotto + gorgonzola + tomato "gravy" + balsamic reduction

"surf & turf" | add $5 | shrimp + short rib + chipotle peach bbq sauce + napa cabbage and peach slaw

Course Two

watermelon | sheeps milk gorgonzola dolce + radicchio + arugula + raspberry vinaigrette + pistachio

shrimp and corn chowder | add $2 | charred corn + chives

mixed greens | peppers + cucumbers + carrots + croutons + balsamic vinaigrette

caesar | romaine + radicchio + croutons + shaved parmesan + caesar dressing

Course Three

pork loin | peaches + red wine demi glace + arugula salad + whole grain mustard vinaigrette

grilled scallops | add $10 | porcini dusted scallops + warm corn salad + roasted oyster mushrooms + white truffle corn sauce

chicken milanese | breaded cutlet + burrata + fresh tomato and arugula salad + tomato sauce

grilled swordfish | tomato compote + apricot and fennel salad + lemon vinaigrette

shrimp "acqua pazza" | tomato + mint + chili + evoo + lemon + black tagliatelle

braised short rib | carrot puree + red wine reduction + fried gorgonzola

Course Four

peach empanada | vanilla bean gelato + goat milk caramel

canolli | mascarpopne + ricotta + jersey blueberry compote + pistachio + lemon zest

chocolate pot de creme | rosemary scented chocolate + strawberry jam + candied hazelnuts