Dinner, Spring 2017 —

Coursing Options:

3 for $40, 4 for $50, 5 for $60
Per Person Pricing
Choose any items


Antipasti

*Albacore - citrus, dill $12
*Yellowtail - controne, bottarga, iitois  $14
*Ahi - horseradish, pistachio  $14
Abalone - Maya's baby carrots, marinated celery $20/$8
*Uni - Kohlrabi, apple, ginger  $18/$6 limited availablity
*Seabass - olives, salsa delle erbe, pangratto $16

Market Salad  $12
Burrata - pancetta vinaigrette, arugula  $13
Ricotta - walnut pesto, desert honey  $10
Burricotta - preserved lemon, salsa verde  $12
Straciatella - battuto, hazelnut, radicchio  $12
Fingerlings - truffle conserva, fonduta  $12


Pasta

Tortellini Pie - bolognese, meatballs, cheese  $18/$6
Rye Gnocchi - creamed two wash rapini, pangrattato $16
Risotto - sea urchin, mussels, clams, Bianco tomatoes $18 / add piece of uni $4 limited availability
Semolina Gnocchi - lamb neck sugo, caccio e pepe  $18
Gnudi - vodka sauce, grana padano $18
Gargati - two wash guinea fowl arrosto, quark  $22
 


Secondi

Quail - cotechino, spring onion, green garlic, pears $18
Kauai Shrimp - squid, chard, cannellini, salsa verde  $20
Lamb Belly - milk gravy, turnip, fennel pollen  $20
Brisket - fingerlings, radicchio, collatura  $20 / add bone marrow $5
Pork Belly - smoked tomato agrodolce, polenta  $20
Market Fish Livornese- tomato, garlic, dandelion, capers $20
Whole Roasted Pigs Head for Table with Accompaniments
72 hr. notice $100

 


Contorni

Crispy Pig Ears  $7
Smoked Olives  $5
Grana Spread  $5
Grilled Beets with Whipped Goat Cheese  $8
Chicken Heart Spiedini  $10
Buy a glass of wine for the kitchen  $2

*This item may be served raw or undercooked.  Consuming raw or uncooked meat, egg or seafood may increase your risk of food borne illness. 


Dessert

Tiramisu of the day - a rotating, seasonal take on an Italian classic

Blueberry & Goat Cheese Crostada- Blueberry Compote, Streusel Crumble

Chocolate Ricotta Cake - Salted Caramel Sauce, White Coffee Ice Cream, Salted Chocolate Toffee Crunch

Desserts created exclusively for Crudo by Tracy Dempsey Originals


Ask about Chef Cullen's Feature Dish
& Polenta Board Wednesdays