Menu for Tredici Enoteca
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Raw bar
Daily Oysters
6 pieces.
Shrimp Cocktail
4 pieces.
Yellowfin Tuna Ribbons
Avocado puree, honey and leek vinaigrette.
Raw Bar Sampler
Shrimp cocktail, oyster and tuna ribbons.
Pasta
Crab Pasta
Jonah crab, spaghetti, Fresno chillies, burst cherry tomato and toasted breadcrumbs.
Lasagna Verde
Bolognese.
Spinach Gnocchi
Tomato vodka sauce.
Kale Ravioli
Sauted kale, burrata, marinara, parmesan
Squid Ino Tonnarelli
Cockles, shishito peppers, garlic cream sauce
Pappardelle
Veal osso bucco, oyster mushroom, cipollini onions, creme fraiche
Salads
Israeli Couscous
Cherry tomato, avocado, basil, almonds, burrata and basil pesto.
Greek Salad
Tomatoes, red onions, cucumber, olives and feta.
Beet Salad
Pickled golden beets, honey whipped ricotta and toasted walnuts.
Baby Kale Caesar Salad
Kale pesto, pumpkin seeds, Parmesan and croutons.
Pear Salad
Poached pear, frisee, baby gem, red endive, blue cheese and hazelnut vinaigrette.
Arugula
Acorn squash, pomegranate, pistachio, avocado, ginger vinaigrette
Small Plates
Bacon Wrapped Dates
Stuffed with manchego and blue cheese.
Chicken Meatballs
Ginger tomato sauce.
Moroccan Spice Ribs
Grilled scallion.
Mushroom Toast
Oyster mushrooms, Parmesan and parsley aioli.
Fried Goat Cheese
Traditional pesto and romesco sauce.
Cheesesteak Egg Rolls
American cheese, caramelized onions and spicy ketchup.
Jumbo Lump Crab Cake
Celery root cake, cranberry remoulade, blood orange
Mediterranean Board
Falafel, hummus, vegetables, Tuscan bread and quinoa salad.
Meat and Fish
Flat Iron Chicken
Brown butter lemon sauce.
Hanger Steak
Crispy potato and salsa verde
Lollipop Lamb Chops
Mint aioli.
Bone-In Pork Chop
Sweet potato hash, apple chutney and pork jus.
Scallops
Carrot puree, braised fennel, pistachio and fig.
Branzino
Caper beurre blanc, artichokes and blood orange.
Pork chop
Crispy sweet potato risotto, apple butter, pork jus
Halibut skewers
Citrus marinated, toasted quinoa, jalapeo aioli
Scallops
Creamy polenta, roasted mushrooms, leeks
Veggies and Sides
Broccoli and Avocado
Black sesame and Dijon vinaigrette.
Roasted Brussels Sprouts
Sun-dried tomatoes and ancho balsamic glaze.
Roasted Cauliflower
Honey chili oil and lemon yogurt sauce.
Grilled Asparagus
Coriander vinaigrette, Parmesan and crispy shallots.
Roasted Mushrooms
Chickpea mash and truffle oil.
Broccolini
Calabrian chili, parmesan, crispy chickpeas
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