PROVA QUALCOSA DI NUOVO - Hotel Arista...salata, mint, gigante bean BISTECCA ALLA FIORENTINA 90 40...
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INSALATA & MINESTRE HOUSEMADE PASTAS GRILLED FIGATA-STYLE We chose only the freshest Mediterranean seafood and locally sourced meats. We grill over olive and fruit woods and baste with our herb brushes on our custom Grillworks hearth. POLLO ARROSTO AGLIO GF 32 Half roasted chicken, house-made giardiniera, Calabrian roasted Yukon potato OSSOBUCO GF 32 24-hours braised veal shank, pecorino saffron risotto, gremolata, broccolini COWGIRL 18OZ BRACIOLA DI MANZO GF 55 USDA Prime Chop, porcini mashed potatoes, marrow bone, natural jus GRILLED LAMB CHOPS GF 46 Double cut lamb chops, ricotta salata, mint, gigante bean BISTECCA ALLA FIORENTINA 90 40 oz porterhouse cut shared for two. Trapani salt, olive oil, gigante beans SAKURA PORK CHOP GF 31 Pork chop, sweet-sour onions and peppers, porcini mashed potatoes BRANZINO GF 32 Mediteraean seabass, fresh herbs and lemon oil, mixed asparagus SWORDFISH PUTANESCA GF 32 Grilled swordfish steak, tomato, olives, garlic, anchovies and capers MEAGRE GF 34 Firm white fish similar to corvina, lemon garlic broccolini CIOPPINO GF 38 Mussels, clams, langoustines, shrimp, tomato, pernod, herbs PESCE FRESCO E FRUTTI DI MARE CHEF INSPIRED FRESH-SHAVED BLACK TRUFFLE CAN BE ADDED TO ANY DISH +28 PAPPARDELLE ALLA BOLOGNESE 22 Traditional meat sauce, tomato powder KING CRAB BUCATINI 33 Calabrian pepper, tomato, saffron, pecorino, arugula RAVIOLI CHE FIGATA FATTI IN CASA 26 Short rib ravioli, spinach, pecorino, black truffle RISOTTO SCAMPI 28 Black Rice, summer peas, saffron-lemon broth 16 LAYER LASAGNA 20 Hearth baked, traditional red bolognese or pomodoro RAGU DELLA DOMENICA 24 Short rib ragu, meatballs, Italian sausage, San Marzano, rigatoni ARUGULA GF 13 Rocket, charred citrus, figs, pecorino, candied pine nuts, lemon vinaigrette CAESAR TRIO GF 14 Garlic, anchovy, baby red romaine, semi-dried tomato, caper, croutons BURRATA CAPRESE GF 16 Heirloom tomato, garden herbs TUSCAN KALE GF 14 Pomegranate, ricotta, apple, fig vinaigrette CHE FIGATA CHOP 18 Cotto ham, salami, fregola, tomato, grilled squash, parmesan, asparagus ITALIAN WEDDING SOUP 6 Fire-roasted chicken, mini meatballs, escarole SOUP OF THE DAY 6 Chef’s selection * Gluten-free items with bread, please request grilled, gluten-free pizza crust SERVE THE BEST ITALY TO TABLE EXPERIENCE CHE FIGATA ’ S MISSION IS TO MILLER FARMS - Poultry NICHOLS FARM - Fruits & Vegetables PRAIRIE FARMS - Dairy LINZ HERITAGE BREED - Meat UNDERGROUND MEATS SALUMI - Meat MEAT & CHEESE BOARD 28 MEAT BOARD Chef’s choice of 4 19 CHEESE BOARD Chef’s choice of 4 15 All boards come with grilled bread, marinated vegetables and accompaniments SALUMI CHE FIGATA S H A R E A BL ES FONTINA & PROSCIUTTO 13 Herb bread crumbs, bird dog aioli FRITTO MISTO 15 Calamari, langostino PROSCIUTTO & FIG BOARD GF 16 Fresh fig, prosciutto San Daniele, gorgonzola dolce, honeycomb, balsamela Acetaia San Giacomo GRILLED OCTOPUS GF 14 House-made giardiniera ARANCINI ALLA BOLOGNESE 12 English peas, ricotta salata POLENTA RAGU 16 Sausage, Meatballs, kale, strawberries GRILLED OYSTERS GF 3 EACH Garlic, pancetta SCALLOPS 18 Agra dolce, cauliflower trio CAVIAR AND BUBBLES 50 Egg, capers, shallot, toast points CHE FIGATA BREADS 4 Assorted breads, robiola cheese spread BUFALONA 18 Buffalo mozzarella, San Marzano, basil, extra virgin olive oil TARTUFI 18 Truffle, wild mushroom, porcini cream, arugula, apricot marmalade, smoked burrata PROSCIUTTO & FIG 18 Gorgonzola dolce, fig jam, smoked Prosciutto, rocket, aged balsamic oman-style pizza is made using a technique where the dough is left to ferment for 72-96 hours. This results in a different-looking and tasting pie. Typically oval instead of round it is moister, thicker and heartier — all the better to support the myriad of quality toppings Roman pizzaioli like to work with. R SALUMI 18 Toscano salami, cotto ham, spicy Italian sausage, red onion, giardiniera, roasted red pepper SPICY PEPPERONE 17 Charred pepperoni, ghost pepper pepperoni, caramelized cippolini, spicy marinara PESTO POLLO CILIEGINE 17 Rotisserie chicken, pesto, roasted pancetta, heirloom tomato, mozzarella CHE PRIME BURGER 24 USDA Prime dry aged 8 oz burger, foie gras, truffle, cippolini onion marmalade, provolone, arugula, sesame seed bun, truffle fries PANINI PROVA QUALCOSA DI NUOVO To try something new We use what is new for the season to inspire our dishes and pairings LET OUR CHEFS CREATE A SPECIAL MENU FOR YOU TASTE OF CHE FIGATA 65 SIDES 8 EACH Porcini Mashed Potatoes GF Mixed Asparagus with Saffron Butter GF House Cut Fries GF Gigante Bean Salad GF Lemon Garlic Broccolini GF Add ghost pepper powder to any pizza for an extra kick! +2 * Gluten-free pizza crust available. +2 * Gluten-free pasta available except for ravioli and lasagna PROUDLY SOURCING FOOD FROM LOCAL FARMERS Upon Seasonal Availability HEARTH ROAST VEGETABLES 20 Shell pasta, Genovese pesto tomato broth, truffle, aglio olio butter, parmesan TARTUFI GNOCCHI 44 Caccio E Peppe, fresh black truffles, herbs VONGOLE E TAGLIATELLE 26 Little neck clams, Calabrian peppers, peas, white wine, pancetta PASTA ALLA CARBONARA 24 Bucatini, truffle caviar, pecorino, pancetta, duck egg HOUSE FAVORITE HOUSE FAVORITE PRIMI E SECONDI SMALL DISHES H O U S E - M A D E SALADS AND SOUPS These food items are cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Please alert your server if you have any food allergies or dietary restrictions.
Transcript of PROVA QUALCOSA DI NUOVO - Hotel Arista...salata, mint, gigante bean BISTECCA ALLA FIORENTINA 90 40...
I N S A L A T A & M I N E S T R E
H O U S E M A D E P A S T A S
G R I L L E D F I G A T A - S T Y L EWe chose only the freshest Mediterranean seafood and locally sourced meats . We grill over olive and fruit woods and baste with our herb brushes on our custom Grillworks hearth.
P O L L O A R R O S T O A G L I O G F 3 2Half roasted chicken, house-made giardiniera, Calabrian roasted Yukon potato
O S S O B U C O G F 3 224-hours braised veal shank, pecorino saffron risotto, gremolata, broccolini
C O W G I R L 1 8 O Z B R A C I O L A D I M A N Z O G F 5 5USDA Prime Chop, porcini mashed potatoes, marrow bone, natural jus
G R I L L E D L A M B C H O P S G F 4 6Double cut lamb chops, ricotta salata, mint, gigante bean
B I S T E C C A A L L A F I O R E N T I N A 9 040 oz porterhouse cut shared for two. Trapani salt, olive oil, gigante beans
S A K U R A P O R K C H O P G F 3 1Pork chop, sweet-sour onions and peppers, porcini mashed potatoes
B R A N Z I N O G F 3 2Mediteraean seabass, fresh herbs and lemon oil, mixed asparagus
S W O R D F I S H P U T A N E S C A G F 3 2Grilled swordfish steak, tomato, olives, garlic, anchovies and capers
M E A G R E G F 3 4Firm white fish similar to corvina, lemon garlic broccolini
C I O P P I N O GF 3 8Mussels, clams, langoustines, shrimp, tomato, pernod, herbs
P E S C E F R E S C O E F R U T T I D I M A R E
C H E F I N S P I R E D
F R E S H - S H A V E D B L A C K T R U F F L E C A N B E A D D E D T O A N Y D I S H + 2 8
P A P P A R D E L L E A L L A B O L O G N E S E 2 2
Traditional meat sauce, tomato powder
K I N G C R A B B U C A T I N I 3 3Calabrian pepper, tomato,saffron, pecorino, arugula
R A V I O L I C H E F I G A T A F A T T I I N C A S A 2 6
Short rib ravioli, spinach, pecorino, black truffle
R I S O T T O S C A M P I 2 8Black Rice, summer peas,
saffron-lemon broth
1 6 L A Y E R L A S A G N A 2 0Hearth baked, traditional red
bolognese or pomodoro
R A G U D E L L A D O M E N I C A 2 4
Short rib ragu, meatballs,Italian sausage,
San Marzano, rigatoni
A R U G U L A G F 1 3Rocket, charred citrus, figs, pecorino, candied pine nuts, lemon vinaigrette
C A E S A R T R I O G F 1 4Garlic, anchovy, baby red romaine, semi-dried tomato, caper, croutons
B U R R A T A C A P R E S E G F 1 6Heirloom tomato, garden herbs
T U S C A N K A L E G F 1 4Pomegranate, ricotta, apple, fig vinaigrette
C H E F I G A T A C H O P 1 8Cotto ham, salami, fregola, tomato, grilled squash, parmesan, asparagus
I T A L I A N W E D D I N G S O U P 6Fire-roasted chicken, mini meatballs, escarole
S O U P O F T H E D A Y 6Chef’s selection
* Gluten-free items with bread, please request grilled, gluten-free pizza crust
S E R V E T H E B E S T
i t a l y t o t a b l e e x p e r i e n c e
c h e f i g a t a ’ s m i s s i o n i s t o
m i l l e r fa r m s - Poultryn i c h o l s fa r m - Fruits & Vegetables
p r a i r i e fa r m s - Dairyl i n z h e r i t a g e b r e e d - Meat
u n d e r g r o u n d m e at s s a lu m i - Meat
M E A T & C H E E S E B O A R D 2 8
M E A T B O A R DChef’s choice of 4 1 9
C H E E S E B O A R D Chef’s choice of 4 1 5
All boards come with grilled bread, marinated vegetables and accompaniments
S A L U M I C H E F I G A T AS H A R E A B L E S
F O N T I N A & P R O S C I U T T O 1 3Herb bread crumbs, bird dog aioli
F R I T T O M I S T O 1 5Calamari, langostino
P R O S C I U T T O & F I G B O A R D G F 1 6Fresh fig, prosciutto San Daniele, gorgonzola dolce, honeycomb, balsamela Acetaia San Giacomo
G R I L L E D O C T O P U S G F 1 4House-made giardiniera
A R A N C I N I A L L A B O L O G N E S E 1 2English peas, ricotta salata
P O L E N T A R A G U 1 6Sausage, Meatballs, kale, strawberries
G R I L L E D O Y S T E R S G F 3 E A C HGarlic, pancetta
S C A L L O P S 1 8Agra dolce, cauliflower trio
C A V I A R A N D B U B B L E S 5 0Egg, capers, shallot, toast points
C H E F I G A T A B R E A D S 4Assorted breads, robiolacheese spread
B U F A L O N A 1 8 Buffalo mozzarella, San Marzano, basil, extra virgin olive oil
T A R T U F I 1 8Truffle, wild mushroom, porcini cream, arugula, apricot marmalade, smoked burrata
P R O S C I U T T O & F I G 1 8 Gorgonzola dolce, fig jam, smoked Prosciutto, rocket, aged balsamic
oman-style pizza is made using a technique where the dough is left to ferment for 72-96 hours. This results in a different-looking and tasting pie. Typically oval instead of round it is moister, thicker and heartier — all the better to support the myriad of quality toppings Roman pizzaioli like to work with.
R
S A L U M I 1 8 Toscano salami, cotto ham, spicy Italian sausage, red onion, giardiniera, roasted red pepper
S P I C Y P E P P E R O N E 1 7Charred pepperoni, ghost pepper pepperoni, caramelized cippolini, spicy marinara
P E S T O P O L L O C I L I E G I N E 1 7Rotisserie chicken, pesto, roasted pancetta, heirloom tomato, mozzarella
C H E P R I M E B U R G E R 2 4USDA Prime dry aged 8 oz burger, foie gras, truffle, cippolini onion marmalade, provolone, arugula, sesame seed bun, truffle fries
P A N I N I
P R O V A Q U A L C O S A D I N U O V OTo try something new
We use what is new for the season to inspire our dishes and pairingsL E T O U R C H E F S C R E A T E A S P E C I A L M E N U F O R Y O U
T A S T E O F C H E F I G A T A 6 5
S I D E S 8 E A C H
Porcini Mashed Potatoes GFMixed Asparagus with Saffron Butter GF
House Cut Fries GFGigante Bean Salad GFLemon Garlic Broccolini GF
Add ghost pepper powder to any pizza for an extra kick! +2
* Gluten-free pizza crust available. +2
* Gluten-free pasta available except for ravioli and lasagna
P R O U D L Y S O U R C I N G F O O D F R O M L O C A L F A R M E R S
Upon Seasonal Avai labi l i ty
H E A R T H R O A S T V E G E T A B L E S 2 0
Shell pasta, Genovese pesto tomato broth, truffle, aglio olio
butter, parmesan
T A R T U F I G N O C C H I 4 4Caccio E Peppe, fresh black
truffles, herbs
V O N G O L E E T A G L I A T E L L E 2 6
Little neck clams, Calabrian peppers, peas, white wine,
pancetta
P A S T A A L L A C A R B O N A R A 2 4Bucatini, truffle caviar,
pecorino, pancetta, duck egg
H O U S E F A V O R I T E H O U S E F A V O R I T EP R I M I E S E C O N D I
S M A L L D I S H E S
H O U S E - M A D E
S A L A D S A N D S O U P S
These food items are cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Please alert your server if you have any food allergies or dietary restrictions.
H O U S E M A D E P A S T A S
G R I L L E D F I G A T A - S T Y L EWe chose only the freshest Mediterranean
seafood and locally sourced meats and grill over olive and fruit woods, charcoal and
baste with our herb brushes on our custom Grillworks hearth grill.
P O L L O A R R O S T O A G L I O G F 3 2
House-made giardiniera, Calabrian roasted Yukon potato
O S S O B U C O 2 4 O R E G F 3 224-hours braised veal shank, pecorino saffron risotto, gremolata, broccolini
C O W G I R L 1 8 O Z B R A C I O L A D I M A N Z O G F 5 5
USDA Prime Chop, porcini mashed potatoes, marrow bone, natural jus
G R I L L E D L A M B C H O P S G F 4 6Wood-grilled double cut lamb chops,
ricotta salata, mint,gigante bean
B I S T E C C A A L L A F I O R E N T I N A 9 040 oz porterhouse cut shared for two. Trapani salt, olive oil, gigante beans
W O O D F I R E D P O R K C H O P G F 3 1
Wood-fired pork chop, sweet-sour onions and peppers, porcini mashed potatoes
B R A N Z I N O G F 3 2Mediteraean seabass, fresh herbsand lemon oil, mixed asparagus
S W O R D F I S H P U T T A N E S C A G F 3 2
Olives, garlic, anchovies, caper
M E A G R E G F 3 4firm white fish similar to corvina, lemon
garlic broccolini
C I O P P I N O GF 3 8mussels, clams, langoustines, shrimp,
tomato, pernod, herbs
P E S C E F R E S C O E F R U T T I D I M A R E
C H E F I N S P I R E D
F R E S H - S H A V E D B L A C K T R U F F L E C A N B E A D D E D T O A N Y D I S H + 2 8
P A P P A R D E L L E A L L A B O L O G N E S E
2 2
K I N G C R A B B U C A T I N I 3 3Calabrian pepper, tomato, saffron,
pecorino, arugula
R A V I O L I C H E F I G A T A F A T T I I N C A S A 2 6
Short rib ravioli, spinach, pecorino, black truffle
R I S O T T O S C A M P I 2 8Black Rice, summer peas,
saffron-lemon broth
1 6 L A Y E R L A S A G N A 2 0Traditional red bolognese
R A G U D E L L A
D O M E N I C A 2 4Short rib ragu, meatballs, Italian sausage,
San Marzano, rigatoni
A R U G U L A G F 1 3Rocket, charred citrus, figs, pecorino, candied pine nuts, lemon vinaigrette
C A E S A R T R I O G F 1 4Garlic, anchovy, baby red romaine, semi-
dried tomato, caper, croutons
B U R R A T A C A P R E S E G F 1 6
Heirloom tomato, garden herbs
T U S C A N K A L E G F 1 4Pomegranate, ricotta, apple, fig
vinaigrette
C H E F I G A T A C H O P 1 8Cotto ham, salami, fregola, tomato, grilled squash, parmesan, asparagus
I T A L I A N W E D D I N G S O U P 6
Fire-roasted chicken, mini meatballs, escarole
S O U P O F T H E D A Y 6Chef’s selection
* Gluten-free items with bread, please request grilled, gluten-free pizza crust
S E R V E T H E B E S T
i t a l y t o t a b l e e x p e r i e n c e
c h e f i g a t a ’ s m i s s i o n i s t o
m i l l e r fa r m s - Poultry
n i c h o l s fa r m - Fruits & Vegetables
p r a i r i e fa r m s - Dairy
l i n z h e r i t a g e b r e e d - Meat
u n d e r g r o u n d m e at s s a lu m i - Meat
M E A T & C H E E S E B O A R D 2 8
M E A T B O A R D( P I C K 4 ) 1 9
C H E E S E B O A R D ( P I C K 4 ) 1 5
All boards come with grilled bread, marinated vegetable and accompaniments
S A L U M I C H E F I G A T AS H A R E A B L E S
F O N T I N A & P R O S C I U T T O 1 3Herb bread crumbs, bird dog aioli
F R I T T O M I S T O 1 5Calamari, langostino
P R O S C I U T T O & F I G B O A R D G F 1 6
Fresh fig, prosciutto San Daniele, gorgonzola dolce, honeycomb, balsamela
Acetaia San Giacomo
G R I L L E D O C T O P U S G F 1 4
House-made giardiniera
A R A N C I N I A L L A B O L O G N E S E 1 2
English peas, ricotta salata
P O L E N T A R A G U 1 6Sausage, Meatballs, kale, strawberries
G R I L L E D O Y S T E R S G F 3 E A C H
Garlic, pancetta
S C A L L O P S 1 8Agra dolce, cauliflower trio
C A V I A R A N D B U B B L E S 5 0
Egg, capers, shallot, toast points
C H E F I G A T A B R E A D S 4Assorted breads, robiola
cheese spread
B U F A L O N A 1 8 Buffalo mozzarella, San Marzano, basil, extra virgin olive oil
T A R T U F I 1 8Truffle, wild mushroom, porcini cream, arugula, apricot marmalade, smoked burrata
P R O S C I U T T O & F I G 1 8 Gorgonzola dolce, fig jam, smoked Prosciutto, rocket, aged balsamic
S A L U M I 1 8 Toscano salami, cotto ham, Spicy Italian sausage, red onion, giardiniera, roasted red pepper
oman-style pizza is made using a different technique, letting the dough ferment for 72-96 hours. This results in a very different-looking and tasting pie. Typically oval instead of round it is moister, thicker and heartier — all the better to support the myriad of quality toppings Roman pizzaioli like to work with.
R
S P I C Y P E P P E R O N E 1 7Charred pepperoni, ghost pepper pepperoni, caramelized cippolini, spicy marinaraSpice things up with ghost pepper powder $2
P E S T O P O L L O C I L I E G I N E 1 7Rotisserie chicken, pesto, roasted pancetta, heirloom tomato, mozzarella
C H E P R I M E B U R G E R 2 4USDA Prime dry aged 8 oz burger, foie
gras, truffle, cippolini onion marmalade, provolone, arugula, sesame seed roll,
truffle fries
P A N I N I
P I Z Z A ,
S E I L A M I A V I T APizza, you are my life
P R O V A Q U A L C O S A D I N U O V OTo try something new
We use what is new for the season to inspire our dishes
and pair ings
l e t ou r c h e f s c r e at e a s p e c i a l m e n u f or you.
C H E F I G A T AM P
T A S T E O F
A D D I T I O N A L S I D E S 7 E A C H
Porcini Mashed Potatoes GF
Mixed Asparagus with Saffron Butter GF
House Cut Fries GF
Gigante Bean Salad GF
Lemon Garlic Broccolini GF
* Gluten-free pizza crust available. $2Add Ghost Pepperoni Powder to any pizza for an extra kick!
* Gluten-free pasta available except for ravioli and lasagna
P R O U D L Y S O U R C I N G F O O D F R O M L O C A L F A R M E R S
Upon Seasonal Avai labi l i ty
H E A R T H R O A S T V E G E T A B L E S 2 0
Shell pasta, Genovese pesto tomato broth, truffle, aglio olio butter, parmesan
V O N G O L E E T A G L I A T E L L E 2 6
Little neck clams, Calabrian peppers, peas, white wine, pancetta
P A S T A A L L A C A R B O N A R A 2 4
Bucatini, truffle caviar, pecorino, pancetta, egg yolk, sunny side duck egg
T A R T U F I G N O C C H I 4 4Caccio E Peppe, herbs
H O U S E F A V O R I T E H O U S E F A V O R I T EP R I M I E S E C O N D I
S M A L L D I S H E S
I N S A L A T A & M I N E S T R E
Totally cool! How awesome!
