Lasagna, Beets, Eggplant Parmesan, New Campanelle, New Spaghetti

Ladner’s Lasagna:

Wild boar bolognese, Tomato reduction, Bechamel

Bolognese: Wild boar, tomato paste, carrots, onions, garlic, white wine, celery, olive oil, ground proscuitto, milk

Tomato Redux: Garlic, olive oil, san marzano tomatoes, basil, sugar, salt

Bechamel: Flour, milk, butter

Ladner’s lasagna is a style of adopted from the past chef of Del Posto in NYC.  Open face lasagna caramelized in a pan to get the crispy parts of the pasta. Believed to be the best part.

Allergies: Meat, alliums, sulfites, pork, dairy, gluten, sugar

Roasted Beets:

Beets roasted in Olive oil, salt, orange peel, thyme

Fennel seed and coriander seed vinaigrette: Seeds toasted and ground, red wine vinegar, grapeseed oil, roasted garlic puree, salt

Finished with walnuts, same as chopped salad, vbc pasteurized cow’s milk feta

Allergies: Nuts, dairy, alliums.

Eggplant Parmesan:

Eggplant, tomato redux, mozzarella

Assembly: Breaded and fried eggplant, mozzarella, parmesan, tomato redux,

Bake in the oven and served with tomato redux, mozz, and parm

Allergies: Night shades, alliums, dairy, gluten

Campanelle

Willd boar ragu, parmesan

Campanelle:  A house-made extruded pasta that is made with Semolina,00 pasta flour, durum flour, and water. The shape’s english translation is bell flower, and derivation is Tuscan.  There are many different myths, legends and stories that tell of when and how the city of Florence was founded and the subsequent origin of Gigli. For example, Florence was formed during the period of the so-called ‘flower celebration’ honoring the goddess Flora. Another tells that Gigli pasta was inspired because the city is named after its founder Florinus da Cellino – Florentia being Latin for ‘flowering’.

Wild boar ragu: Wild boar, tomato paste, carrots, onions, garlic, white wine, celery, olive oil, ground prosciutto, milk

At service pasta goes in the pan with ragu, finished with butter, parmesan, olive oil

Spaghetti Siciliana:

Siciliana Sauce, Castelvetrano Olives, Eggplant, Bottarga

Siciliana Sauce: Onion, garlic, fennel pollen, espelette, olive oil, eggplant, castelvetrano olives, tomato, anchovies,

At service pasta goes in the sauce and is finished with chives, parsley, parmesan olive oil. Bottarga to garnish.

Allergies: Gluten, dairy, nightshades, alliums, fish, seafood, fin fish

New Menu Items - Jan Feb 2019

Tortelini  $12/18
Cauliflower, almond gremolata, vadouvan, orange agrumato

Torteloni: “large belly button”  egg yolks, durum, 00 pasta flour
A pasta shape hailing from Emilia Romagna.  Torteloni being the larger cousin of the tortellini.
Filling:  Cauliflower, butter, cream, Alpha Tohlman cheese, pecorino and Parmesan
Almond gremolata:  marcona almonds, shallots, parsley, chives, vadouvan, olive oil
Vadouvan spice mix: Indian spice mix of ( dried onion, dried garlic, mustard seeds, cumin, fenugreek, turmeric )

Pickup: pasta is cooked and placed into a pan of pasta water, butter, and Parmesan cheese.  The dish is finished with the almond/vadouvan gremolata, and drizzled with orange agrumato

Allergies:  Seeds, nuts, alliums, dairy, gluten, citrus

Linguine $14/20
Maine Mussels, Chorizo Butter, Breadcrumb
Before service, whole garlic cloves are toasted until fragrant, then chili flakes, white wine, and parsley stems are added. The Bar Harbor mussels are steamed with mussel and clam stock, turmeric, and fennel seed until they open.  They are then cooled and picked from their shells, reserving the cooking liquid for the pasta.

At service, the cooking liquid and chorizo butter (ground chorizo whipped into butter) are combined to make the sauce.  Picked mussels, parsley, chives, mint, lemon and the linguine are added.  The pasta is finished with bread crumb.
ALLERGIES: gluten*, dairy*, shellfish,allium

Clam Pizza
Garlic, Wellfleet Clams, Potato, Bacon, Lemon, Parmesan
Ingredients and flavors consistent with clam chowder.  Transforming the bowl into a pizza.

Garlic cream: Garlic that has been roasted in olive oil and pureed with sour cream.
Wellfleet clams cooked in white wine, garlic, and parsley. Cooled and removed from their shell. The clams will be chopped to allow easier dispersion and surface area. 
Bacon that is cooked and sliced into 1 inch pieces.
Mozzarella
Sliced red bliss potatoes.

The pizza is cooked and then finished with Parmesan, chili flake, parsley leaf, scallion, lemon, olive oil.
Allergies: shellfish*, gluten, dairy, citrus, nightshades, alliums, pork 


Chocolate Budino
Rosemary, Orange, Almond, Sea Salt
Budino is Italian meaning ‘pudding or custard’

Chocolate pudding including milk, cream, eggs, sugar, dark chocolate, and rosemary, orange zest and  salt

Topped with chopped marcona almonds, sea salt, espelette, olive oil

Allergies: nuts*, dairy, egg, citrus 


Chopped Salad
Napa Cabbage, Chickpeas, Spiced Walnuts, Gorgonzola Picante, Honey-Lemon Vinaigrette

Mix of radicchio, kale, and napa cabbage. Sliced green apples, garbanzo beans, crumbles of Gorgonzola piccante, and chopped spiced walnuts

Dressing: lemon, honey, mustard, thyme, grapeseed oil

Walnuts: sugar, honey, espelette, salt, ground ginger, ground coriander

Gorgonzola piccante: Northern Italian whole cow’s milk blue cheese

Allergies: dairy*, nuts*, citrus*, legume*