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Menu
Fall 2014 Menu 3
Fall 2014 Menu
Piattini & Insalate
13.00
Seasonal local foods roasted, sauteed, preserved or however we see fit. Served family-style for two
Octopus
13.00
Wood fired with Yukon potatoes, braised escarole, & cured black olives
Kale Salad
10.00
Chopped kale, apples, pears, faro, walnuts, & speck with shaved pecorino toscano, and a walnut vinaigrette
Scamorza
10.00
Wood fired smoked mozzarella melted in an iron skillet with broccoli rabe & roasted peppers. Finished with chili oil & served with pizza bianca
Burrata
12.00
Creamy mozzarella served with roasted Brussels sprouts, marsala raisins, toasted pine nuts, & pancetta. Finished with chili oil & Clara’s Pangrattato
Tritato Salad
12.00
A traditional Calabrian chopped salad with cured black olives, cannellini beans, celery, provolone, salumi, fennel and leafy greens
Pizze
Margherita
13.00
Uncooked San Marzano tomato sauce, fresh mozzarella, torn basil & extra virgin olive oil
Sausage
14.00
Spicy Italian fennel sausage, slow cooked tomato sauce, broccoli rabe, & mozzarella
Cacio E Pepe
13.00
Thyme bechamel sauce, sliced apple, pancetta, pecorino romano finished with honey & arugula
Escarole
13.00
Slow cooked tomato sauce, sauteed & marinated escarole, black olives and a farm egg finished with ricotta salata
Marinara
11.00
Slow cooked tomato sauce, slivered garlic, fresh oregano & basil with extra virgin olive oil
Mushroom
15.00
Mixed roasted mushrooms, fresh & smoked mozzarella, and guanciale. Finished with white truffle oil & parsley
Brussels Sprout
13.00
Shaved Brussels sprouts, taleggio, speck, & scallions. Finished with balsamic
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