Transcription of DINNER Scarpetta Philly - SUMMER FINAL - LDV
1 181815 c o n s u mi n g r a w o r u n d e r c o o k e d me a t s , p o u l t r y , s e a f o o d , shellfish , e g g s o r u n p a steur i z e d mi l k ma y i n c r e a s e y o u r r i s k o f f o o d b o r n e i l l n e s s .RAW YELLOWTAIL olio di zenzero & pickled red onionTUNA SUSCI marinated vegetables & preserved truffleDIVER SCALLOP black truffle, pea & aleppo16 CREAMY POLENTA fricass e of truffled mushrooms17 BRAISED SHORT RIBS OF BEEF vegetable & farro risotto16 ROASTED BEET SALAD shaved vegetables, ricotta & beet vinaigrettev erdurep rimi p iatticrudiMARBLE POTATOES garlic, thyme, fontina fonduta 1325 LOBSTER BURRATA pickled cherry tomato, caviar, lentil puree 20 BRAISED OCTOPUS artichoke, garbanzo.
2 Confit tomato Philadelphia Signature 15 CRISPY PORK BELLY sauteed market greens, pear mostarda, saba vinegar 14 BRUSSELS SPROUTS grana padano, pine nuts, salmoriglioROASTED SPAGHETTI SQUASH zucchini pur e, pickled granny smith apple & 15butternut squashMPCRUDO OF THE DAYchef s seasonal preparation p a s t eSHORT RIB & BONE MARROW AGNOLOTTI garlic chip & horseradish25a l l p a sta s are h a n d ma d e i n h o u s e22 SPAGHETTI tomato & basil27 DUCK & FOIE GRAS RAVIOLI marsala reduction28 SQUID INK LINGUINE littleneck clam, mussel, tiger shrimp, herbed breadcrumbs Phila d e l p h i a s i g n a ture 24beef, veal, pork ragu TAGLIATELLE BOLOGNESE25 CAVATELLI lamb neck, artichoke, tomato.
3 Pecorino romano35 BASIL GNOCCHI jumbo lump crab, preserved lemon, tarragon25 TORTELLINI preserved truffle, taleggio, pickled shimejiSEARED SCALLOPS chanterelle, roasted apple, baby leek, spinach truffle puree35 BLACK CODcaramelized fennel & concentrated tomato35 BLACK BASS brussels sprouts, pancetta, fresno chili34 MARKET FISH chef s seasonal preparationMPDUCK BREAST swiss chard, spaghetti squash, blackberry gastrique29 VEAL OSSO BUCCO root vegetables, saffron soubise 36p e s c ec a r n ePRIME AUSTRALIAN LAMB CHOPS 42 garbanzo puree, artichoke, braised kaleROASTED CHICKEN 27pancetta, squash puree, parsnip, romanescoFILET MIGNON 42asparagus, fingerling potatoes, trumpet mushrooms, truffle butter Phil a d e l p h i a s i g n a t u r e
