Sample Dinner Menu ....................................Last Updated 3/1/2010
SALUMI
Prosciutto di San Daniele, Friuli, Italy; Speck, Alto Adige, Italy;
Salame Gentile, Fra’ Mani, Berkeley, California. Served with “Rafano” and “Grissini” $16
Olives, Spiced Almonds, Peanuts and Cashews $6
Coleslaw $4 “Frico Caldo” $7
QUATTRO PIATTI $68
Antipasti $13, Primi $20, Secondi $28, Dolci $12
ANTIPASTI
Neah Bay Steelhead Salmon “Crudo”
Golden Beets, Horseradish and Olive Oil
or
St. Augustine Royal Red Shrimp and Bouchot Mussels “al Cartoccio”
Winter Vegetables and Lemon
or
Radicchio and Honeycrisp Apple Salad
Sopressata, Asiago and Apple “Purea”
or
Creamy Chestnut Polenta
La Quercia Speck Americano and Ricotta
or
Seared Hudson Valley “Fegato Grasso”
Shell Beans, Pickled Mushrooms, Cipollini Onion and Black Truffle “Profumato”
($10 Supplement)
PRIMI
“Riso Superfino Carnaroli”
Cauliflower and Taleggio
or
“Raviolo della Casa”
House-Made Ricotta and Farm Egg
or
Hand-Cut “Pasta alla Chitarra”
Stonington Maine Lobster, Oregano and Montasio
or
Russet Potato Gnocchi
Braised Oxtail, Mushroom “Conserva” and Parmesan
SECONDI
Braised Atlantic Golden Tilefish
Chanterelle Mushrooms, Fennel and Rapini
or
Pan-Roasted Maine Diver Scallops
Chickpeas, Chard and Pork-Fennel Sausage
or
Crispy Heritage Foods Berkshire Pork Belly
Roasted Cabbage, Bacon and Celery Root
or
Grilled Colorado Lamb Loin
Fingerling Potato, Treviso and Fontina “Fonduta”
Frasca proudly works with Colorado’s greatest farmers
