New Lunch/Dinner Salads: Marinated Artichokes, Misticanza

Marinated Artichokes, $9

Shallots, Radicchio, Mint, Parmesan, Pangrattato

This dish is of Sicilian derivation, where lunch is the larger meal of the day.  Pasta would be the lead singer, but also most people would start with vegetables marinated with local olive oil, herbs, and acid.  Commonly known as antipasti (anti = before).

Baby artichokes have their peak season March through May.

Artichokes blanched in water, salt, lemon, herbs.  Shocked cold to preserve texture.

Vinaigrette: Grilled scallions, cider apple vinegar, dijon, whole grain mustard, grapeseed oil

Cooked artichokes and radicchio are tossed with fennel pollen, espelette, lemon juice, shaved shallot, mint, parm, olive oil, and the vinaigrette.  Topped with pangrattato (= sour dough fried bread crumbs).

ALLERGIES: Gluten*, Allium* (we’d rather not), Dairy*

Misticanza Salad $11

Mixed greens, Seasonal Vegetables, Alpha Tolman Cheese, Grilled Scallion Vinaigrette.

This salad is a traditional dish that consists of bitter greens and herbs.  This will be our all day salad, and is designed to change with the vegetables that will be coming in season throughout the spring and summer.  

Unchanging: our bitter greens mix, the scallion vinaigrette, and some shaved Alpha Tolman.  

Rotating: Other fruits and veggies that will be delicious.  We’re starting with shaved fennel, radish, and zucchini.

ALLERGIES: Dairy*, Allium*