PERBACCO | Enoteca e Cucina

Antipasto Emiliano

15

18 months aged Parmigiano Reggiano; 24 months aged Prosciutto di Parma; deep fried gnocco bread; fried pastry cream and stewed onion gelly ravioli in 6 yrs old Balsamic Vinegar.

Frittura di Mare

15

Flash fried fresh calamari, prawn, shrimp and scallops served with lemon and oregano aioli.

Crème Brulée di Parmigiano Reggiano

11

18 months aged Parmigiano crème brulée with 12 yrs old Balsamic Vinegar.

Moscardini in Umido con Piselli

13

Baby octopus in lightly spicy tomato sauce with green peas.

Salciccia di Gamberi e Capesante

13

Homemade shrimp and scallop sausage over a bed of chickpeas simmered in a shrimp broth.

Parmigiana di Melanzane in Terrina

9

Thin sliced grilled eggplant terrine with S. Marzano D.O.P. tomato sauce, buffalo mozzarella, grated Parmigiano Reggiano and basil leaf.

Crostino Misto

9

Trio bruschette: Goat cheese, walnuts and honey; cannellini beans purée, red onion and tuna; mushroom and melted Fontina.

Arancini di Riso

10

Traditional Sicilian rice balls stuffed with mozzarella, served with tomato sauce.

Olive all'Ascolana

9

Deep fried green Cerignola olives stuffed with minced meats.

Selezione di Formaggi e Mostarde

14

Italian cheese selection: 18 mo aged Parmigiano Reggiano, sweet Gorgonzola D.O.P., Bitto Valtellina D.O.P., Caciotta Romana. Served with brioche and jams.

Caprese

14

Imported buffalo mozzarella, confit cherry tomato, basil and toasted bread. Shot of gelly tomato water with buffalo mozzarella cubes.

Polpette al Pomodoro

9

Prime beef and veal little meatballs in tomato and basil sauce.

Fichi Sedano Gorgonzola e Prosciutto

10

Grilled and caramelized half figs served with mascarpone and gorgonzola mousse. Porto wine reduction. Celery stick and prosciutto gelatin.

Insalata Tiepida di Fave Spinaci Pecorino e Menta

11

Flash pan seared fresh fava beans and spinach. Sliced pecorino cheese and mint leaf.

Insalata Mista con Noci e Miele

8

Mix green salad with walnuts, honey and Parmigiano Reggiano leaves.

Insalata di Indivia e Formaggio di Fossa

9

Endive salad with lemon dressing and shaved D.O.P. Pecorino di Fossa.

Insalata di Pesche, Basilico e Gorgonzola

11

Thinly sliced peaches served with fresh basil and sweet Gorgonzola D.O.P. cheese with 12 yrs old Balsamic Vinegar dressing.

Spaghetti con Vongole Zafferano e Cime di Rapa

21

Homemade spaghetti served with lightly spiced manila clams, saffron and broccoli rabe sauce.

Ravioli "Prosciutto e Melone"

17

Ravioli stuffed with 18 months aged Prosciutto di Parma, Mascarpone and dried cantaloupe, sautéed in butter and mint sauce, topped with fresh cantaloupe carpaccio.

Rosette allo Speck e Bufala

18

Traditional Emilian pasta rolled with imported buffalo mozzarella and speck served with zabajone truffle sauce.

Tagliolini Kamut alla Crudaiola con Ricotta Salata

18

Homemade Kamut wheat tagliolini in EVO oil, cherry tomato, black olives and garlic sauce, served over basil pesto and topped with shaved ricotta salata.

Risotto alla Parmigiana con Balsamico

16

"Acquerello" (1 year aged Carnaroli rice) risotto with 18 months Parmigiano Reggiano and balsamic vinegar reduction.

Risotto ai Frutti di Mare

20

Seafood "Acquerello" (1 year aged Carnaroli rice) risotto in lobster bisque.

Tagliatelle Integrali al Ragu di Coniglio e Taggiasche

17

Homemade whole wheat flour pasta served with rabbit ragu and Taggiasche black olives.

Lasagna alla Bolognese

15

Traditional Emilian lasagna layered with: beef, veal and pork ragout, béchamel and Parmigiano Reggiano.

Vitello Tonnato

25

Seared veal and tuna steak served with "salsa tonnata" and anchovies, capers, parsley and lemon peel pesto.

Roast-Tuna

22

Reinterpretation of classic 90's Italian dish. Thin-sliced seared fresh tuna loin over sautéed endive served with hot aromatic olive oil.

Merluzzo e Prosciutto

22

Cod fish with crispy skin served over smooth chickpeas purée and prosciutto stock.

Filetto con Rucola Parmigiano e Balsamico

25

Seared beef tenderloin served on arugola pesto. Parmigiano Reggiano mousseline topped with balsamic vinegar reduction. Parmigiano Reggiano chips layered with arugola salad.

Dentice al Cartoccio con Verdure

21

Deboned red snapper filet cooked in aluminum box with glazed mix vegetables.

Il Galletto

21

Roasted chicken thigh stuffed with foie gras and grilled marinated chicken breast, served with tomato salad, sautéed spinach and potato.

Agnello coi Carciofi

24

Breaded and deep fried lamb loin served with 3 ways artichokes: sauce, fried and braised.

Hamburger di Cioccolata

15

Homemade chocolate slider

Millefoglie

10

Lemon chantilly napoleon with caramelized strawberries and homemade mint gelato.

Cannolo Siciliano

12

Deconstructed cannolo siciliano: chocolate chips gelato, ricotta mousse, crunchy chips and orange zest.

Yogurt Insanity

10

Layered yogurt composition with soft lemon biscuit, candied orange slice, yogurt mousse, citrus gelatin and white chocolate glaze.

Fragole Panna e Balsamico

9

Soft cake topped with fresh strawberries and cream bavarese.

Gelato / Sorbetto

9

Homemade gelato: ask your server what flavors we have today.

Biscotti

9

Homemade assorted cookies.