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Vinotecca

Vinotecca

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Published by Matt Snyder

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Categories:Types, Recipes/Menus
Published by: Matt Snyder on Oct 15, 2011
Copyright:Attribution Non-commercial

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09/25/2013

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STEAK BRUCHETTA 
 marinated steak, portobello, heirloom tomato and resh mozzarella nished with a rosemary walnut oil 10
 VEGETABLE PAKORA 
 thin sliced vegetables in a lightly curried batter with a sriracha dipping sauce 11
 VINOTECCA MOULES
 Prince Edward Island mussels with tasso ham and leeks nishedwith a spiced tomato broth 9
SEARED AHI TUNA 
saku block tuna, seared herb crust, seaweed salad, wasabi, soy 14
CALAMARI MEDITERRANEAN
pan seared with roma tomato, kalamata olives, extra virgin olive oil and resh oregano 11
 ASIAN SPRING ROLLS
braised pork, bean sprouts and bok choy with red chili and mango glaze 9
BEEF SLIDERS
honeyed shallots, armhouse cheddar, and housemade catsup 2.50 each
GOURMET BEEF SLIDERS
two bee sliders with herbed goat cheese and house cured pancettaand belgian style rites 8
BEEF CHEEK EMPANADAS
slowly braised with tomato and spices and vegetable slaw 13
SHRIMP ARIEL 
pan seared shrimp with a red chili and poppy seed butter sauce 14
CARPACCIO TRIO
marinated steak, tuna and salmon with trufed arugula, preserved lemon and pimento dust 17
 TASSO & CHICKEN CASSOULE
house smoked tasso ham, marinated pulled chicken, roasted red pepper and northern beans with a port wine drizzle 15
SALMON & TUNA CRUDO
Italian sashimi tuna and salmon with sriracha oil, citrus pearls and sea salt 16
GRILLED HANGER
chargrilled hanger steak with warm herbed rench bread croutons and blue cheese butter 14
HAZELNUT SCALLOPS
duo o pan seared scallops with a hazelnut crust and a red pepper, spinach and pancetta sautee 15
 Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats,poultry, seaood. shellsh, or eggs may increase increase your risk o oodbourne illness.

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