Undici: Feast of Fishes

Pulpo Grigliata



Fresh Octopus



One grilled tentacle



20 oven roasted cherry tomatoes



10 pitted castlevetrano olives



20 focaccia croutons



6 circles red onion



small bowl imbastata ricotta



Text Box: Final Salad<br/>Add croutons<br/>Red onion<br/>Olive oil<br/>10 small leaves of basil



olive oil



salt



pepper



 



Mionetto Prosecco (in fridge)



 



Vongole (Small new plate)



Vongole, garlic, parsley cooked and clams taken out of shell to make broth/stock



 



Stock



12 clams uncooked



red pepper



parsley leaves



olive oil



¼ lb fresh pasta



Argiolas vermentino (in fridge)



Branzino (New oval plate)



One Branzino butterflied



Fresh herbs, oregano, parsley, thyme



Fresh lemon slices



Olive oil



Salt



Pepper



 



One Branzino cooked



 



Fresh escarole



Grilled escarole leaves



Fresh lemon



Grilled lemon



Salt



pepper



 



Terlan pinot Bianco (in fridge)


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