SALTED, SMOKED + CURED / $5 Rosette de Lyon: Salumeria Belise – Chelsea, NYC Fermin Iberico Serrano + Jamón: La Alberca, Spain Dry Aged Chorizo: Rioja, Spain Pistachio Mortadella: Emilia Romania, Italy Mangalista Lardo: Salumeria Belise – Chelsea, NYC Today’s Housemade Charcuterie Selection: Ask your Server CHEESE / $5 Terrene: Goat’s Milk, Earthy, Cave Aged – Hickory Nut Farm – Lee, NH Epoissés: Cow’s Milk, Washed Rind, Spreadable, Rich, Funky – Burgundy, France Raw Milk Manchego: Sheep’s Milk, Aged, Sharp, Grassy – La Mancha, Spain Parmagiano Reggiano: The King of Italian Cheeses – Parma, Italy Brunet: Goat’s Milk, Cave-Aged, Tangy, Creamy, Complex – Piedmont, Italy Delice D’Argental,Cow’s Milk, Creamy, Complex, France Queijo de Serra: Mixture of Milk, Sharp, Creamy, Pungent – Portugal PINCHOS Olives: Preserved Lemon, Wheat Berries, Herbs 5 Marinated Runner Beans: Chorizo, Olive Oil, Pickled Chiles 5 Mangalista Lardo: Smoked Pecans, Truffle Honey 5 Manchego & Serrano Croquettas: Smoked Paprika, Quince Puree 5 SOUP + SALAD Soup: Chefs Daily Recipe 7 Local Farm Greens: Toasted Hazelnuts, Citronette 8 Rock Crab: Fregola, Asparagus, Piri Piri, Cilantro Lime Vinaigrette 13 Kale: Linguica, Castelajo, Raisins, Aged Sherry Vinegar 11 APPETIZERS Grilled Portuguese Octopus: Linguica, Duckfat Fried Potato, Sherry Vinegar 14 Rilleno: Poblano Chile, Braised Pork, Marcona Almond Romesco, Wild Rice 13 Beef Lingua Pastrami: Molasses Sourdough, Rutabega Kraut, Quejo de Serra 9 Swan Island, Maine Mussels: Marcona Almond Butter, Basil, Heirloom Garlic 11 Foie Gras Torchon: Pistachio Puree, Rye Crostini, Apricot Ginger Coulis 15 Chilled Lobster: Local Asparagus, Parsnip, Chive, Pickled Mushroom, Egg Yolk 16 PASTA (made in house daily) Ricotta Gnudi: Spinach, Farm Egg, Smoked Pancetta, Reggiano Emulsion 20 Spaghetti: Wild Ramps, Preserved Lemon, English Peas 18 Farro Casarecci: Melted Goat Cheese, Cured Tomato, Braised Goat, Herbs 23 MAIN Kobe Burger: Manchego, Serrano, Tomato, Paprika Aioli, Sweet Fries 16 Scallops: Cauliflower 2x,Guanciale, Wild Mushrooms, Lemon & Ramp Relish 28 Wild Salmon: Asparagus, Thumbelina Carrot, Artichoke Barigoule, Mushrooms 29 Shrimp Mozambique: Linguica, Kale, Crispy Potatoes, Fried Egg 25 Pork Belly: Sun Dried Chile, White Beans, Kale, Cilantro, Clam Escabeche 28 Bone-In-Ribeye: Mustard Glazed Local Vegetables, Roasted Mushrooms, Fried Egg 32 Rabbit Ballotine: Smoked Cherry, Fava Beans, Parsnip, Walnut, Foie Gras 27 - Ceia Kitchen & Bar
Posted on: Mon, 24 Jun 2013 20:55:22 +0000
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