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
Add croutons
Red onion
Olive oil
" height="146" hspace="12" src="file:///C:\Users\M5S-NE~1\AppData\Local\Temp\msohtmlclip1\01\clip_image001.png" vspace="5" width="311" />10 small leaves of basil
Red onion
Olive oil
" height="146" hspace="12" src="file:///C:\Users\M5S-NE~1\AppData\Local\Temp\msohtmlclip1\01\clip_image001.png" vspace="5" width="311" />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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