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
