Menus
May 19th
Pizza
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MARGHERITA: SAN MARZANO TOMATO, FIOR DI LATTE AND BASIL
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FUNGHI: CREMA, FONTINA VALLE D’AOSTA, KING TRUMPET MUSHROOMS, MAITAKE MUSHROOMS AND THYME
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PATATE: LEEK CREMA, PARMIGIANO-REGGIANO, ROASTED LEEKS, FINGERLING POTATOES AND ROSEMARY
Antipasti
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CHEF SIX
CHEFS’ SIX: HOUSE MADE SALUMI WITH MARINATED OLIVES, SPICED NUTS, PICKLED HOUSE VEGETABLES AND SEMOLINA CROCCANTE
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MIXED LETTUCES WITH MEYER LEMON VINAIGRETTE AND PARMIGIANO-REGGIANO
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CROSTONE WITH DI STEFANO BURRATA, STONE FRUIT, ARUGULA, FRISEE, TOASTED PISTACHIOS AND BALSAMICO
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LITTLE GEMS WITH ANCHOVY VINAIGRETTE, PANGRATTATO, BOQUERONES AND PECORINO ROMANO
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MUSHROOM ARANCINI WITH CAULIFLOWER PASSATO, ARUGULA, MEYER LEMON AND PARMIGIANO-REGGIANO
Pasta
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LINGUINE WITH BRAISED SQUID, WHITE WINE, GARLIC, MEYER LEMON AND CHIVES
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LUMACHE WITH PORK RAGU, SAN MARZANO TOMATO, ONION, GARLIC, AND PARMIGIANO-REGGIANO
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FIDEI CON POLPETTE: SAN MARZANO TOMATO, ONION, GARLIC, CALABRIAN CHILI AND PARMIGIANO-REGGIANO
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CRESTA DI GALLO WITH ARUGULA PESTO, ENGLISH PEAS, ASPARAGUS, GARLIC, PINE NUTS AND RICOTTA SALATA
Secondi
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ALASKAN HALIBUT WITH CAULIFLOWER PASSATO, GIGANTE BEANS, SPRING ONIONS, ENGLISH PEAS, ASPARAGUS AND SALSA VERDE
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BRAISED SHORT RIB WITH MASHED POTATOES, ROASTED CARROTS, HARICOT VERTS, AND BEEF SUGO
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PORK SCALLOPINE WITH POLENTA, ROASTED BROCCOLINI, BRAISED GREENS AND MEYER LEMON CAPER SAUCE
Contorni
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RICOTTA GNOCCHI WITH BEEF SUGO AND PECORINO ROMANO
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HERICOT VERTS WITH GARLIC, WALNUTS AND MEYER LEMON
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FOCACCIA WITH OLIVE OIL
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FRESH CENTRAL MILLS POLENTA
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MARINATED OLIVES
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GIGANTE BEANS WITH BRAISED GREENS, ROASTED MUSHROOMS AND PECORINO ROMANO
TWENTY PERCENT GRATUITY MAY BE ADDED TO PARTIES OF SIX OR MORE
CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS
OENOTRI WILL ACCEPT UP TO FOUR (4) CREDIT CARDS PER TABLE COMES FROM OUR LOCAL GARDEN
Desserts
12.00-
Chocolate Panna Cotta Coffee Mascarpone, Cocoa Nib Crumble and Cenci
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Ricotta Cheesecake Cinnamon Croccante and Strawberries
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Lemon Granita Toasted Meringue, Candied Kumquats and Pistachios
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Salted Caramel Cream Puffs Almonds and Raspberry
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Cherry Crostata Cinnamon Crumb Topping and Gelato alla Stracciatella
Cheese
22.00-
Midnight Moon
Goat's Milk, Holland | Firm, smooth texture with nutty butterscotch flavor
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Point Reyes Bay Blue
Cow’s Milk, Point Reyes, CA | Rustic style with mellow blue cheese flavor aged 90 days
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Boschetto al Tartufo
Sheep’s Milk, Italy | Semi-soft with white truffle shavings
Dessert Wines
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Romano Dogliotti “La Caudrina” Moscato d’Asti 2020
$15.00
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Braida Giacomo Bologna Brachetto d’Acqui 2018
$16.00
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Badia a Coltibuono Vin Santo Del Chianti Classico 2012
$25.00
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Pio Cesare “Barolo Chinato” NV
$16.00
Mr. Espresso
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Espresso
$4.00
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Americano
$4.00
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Cappuccino
$5.00
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Latte
$5.00
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Drip Coffee
$4.00
NapaStak
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Earl Grey Lux
$5.00
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Exotic Tea Garden
$5.00
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Peachy Lychee
$5.00
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Citron Au Ginger
$5.00
Cocktails
Shaken
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Cargo Ship
Altos Tequila, Aperol, Dimmi, Lime
$15.00
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Jitter Juice
Maker's Mark, Caffe Amaro, Pomegranate Shrub, Lemon, Orange Syrup
$15.00
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Bee's Knees
Ford's Gin, Lemon, Honey
$15.00
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Sidecar
Pierre Ferrand Cognac, Pierre Ferrand Dry Curacao and Lemon
$16.00
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Paper Airplane
Buffalo Trace Bourbon, Campari, Amaro Nonino, and lemon juice
$15.00
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Two Gingers
Jameson Irish Whiskey, Lime, Fever Tree Ginger Beer
$15.00
Stirred
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The Bowman
Maker's Mark, Amaro Nonino and Orange Bitters
$17.00
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Sazerac
Sazerac Rye, Kübler Absinthe, Sugar, Peychaud's Bitters
$15.00
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Bijou
Sipsmith Gin, Green Chartreuse, Sweet Vermouth, Orange Bitters
$15.00
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Vesper
Sipsmith Gin, Ketel One, Lillet Blanc
$15.00
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Boulevardier
Knob Creek Rye Whiskey, Campari, Noilly Prat Sweet Vermouth
$15.00
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Oaxacan Old Fashioned
Legendario Domingo Mezcal, Simple, Aromatic and Orange Bitters
$15.00