San Valentino Menu

On Valentine’s Day (Tuesday, February 14), Posto will offer a special four-course menu for our guests in addition to our winter dinner menu.  Please click here to take a look at this special menu.

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Winter Menu

-Starting on January 23-

Antipasti
$6 each – 3 for $15 – 5 for $22
Please ask your server for the daily cheese.

Affettati Salame Cacciatore – local producer Soppressata Veneta – creminelli Prosciutto - 24-month rosi Speck – recla Coppa – creminelli .

Formaggi Taleggio – carozzi Capra – fresh goat’s milk cheese, thyme, honey Gorgonzola Dolce – carozzi Nuvola di Pecora – la mitica Red Cow Parmesan -  montanari.

Pizza …all pizzas made with buffalo mozzarella… Margherita – tomato sauce, mozzarella, basil $13 Quattro Formaggi - cow’s milk mozzarella, gorgonzola, fontina, shaved parmesan cheese $15 Arrabbiata – tomato sauce, roasted garlic, calabria peppers, broccoli rape $13 Piccante – tomato sauce, mozzarella, spicy salami, italian sausage $15 Bismarck – tomato sauce, mozzarella, spinach, ricotta, organic egg $14 (add truffle oil $3) Valdostana – tomato sauce, mozzarella, fontina cheese, ham, wild mushrooms $15 Parma – mozzarella, freshly sliced tomatoes, organic arugula, prosciutto $15 Bucaneve – burrata cheese, grape tomatoes, basil, roasted garlic, white anchovies $14 Calzone – cow’s milk mozzarella, ricotta, wild mushrooms, italian sausage, parma ham $14

Per Cominciare
Insalata del Posto – arugula salad, crunchy fennel, toasted almonds,
shaved pecorino romano, red wine vinegar $8
Burrata – burrata cheese, oven-dried tomatoes, light garlic sauce,  fried basil, frisée salad $13
La Tur – warm La Tur cheese, roasted peppers, scallions, black olives $12
Agrumi – romaine lettuce, trevisan radicchio, micro greens, blood orange, white grapefruit, castelmagno cheese, lemon mustard dressing $13
Timballo – sunchoke timbale, bagna cauda sauce, cardoons, black truffle oil,  quail egg $13
Midollo – oven-roasted bone marrow, braised swiss chard, parsley pesto, black olive bread $12
Polipetti – grilled baby octopus, saffron potatoes, chickpeas, frisée salad, $12
Tonno** – big eye tuna tartare, cabbage salad, sesame oil, scallions, black olive paste, parsley mousse $13

Primi
Zuppa – chestnut soup, porcini mushroom ragu, black pepper pcorino $12
Ravioli – three-meat ravioli, butter thyme sauce $17
Scapinash – square stuffed pasta, ricotta, ricotta salata, golden raisins, amaretto cookie,
pan brioche, butter sage sauce $16
Porcini – porcini-taleggio tortelli in radicchio-walnut sauce $18
Paglia e Fieno – egg-spinach pappardelle, veal ragu, fresh herbs, parmesan cheese $18
Seppioline – parsley pappardelle, baby cuttlefish, roasted tomatoes, cardoons, white wine sauce $19
Spaghetti – shrimp, scallops, fresh calamari, crispy prosciutto,  light tomato sauce $17

Secondi
Pesce del Giorno – chef’s interpretation of the best fish available (market value)
Trota - pan-seared rainbow trout, white & green asparagus, shallots, tarragon sauce $22
Branzino – pan-seared sea bass filet, braised fennel & escarole, golden raisins,
marjoram, caper sauce $21
Manzo** - new york strip steak, baked stuffed potato, red wine sauce $25
Quaglia – sausage, farro verde-stuffed quail, black kale polenta, marsala wine sauce $21
Maiale – grilled pork chop, braised winter vegetables in apple-fennel sauce $21 $21

Contorni

Cold Sides $5 Olive – house marinated olives Asparagi – asparagus, pearl onions, cherry tomato, red wine reduction Barbabietole – beet salad with pistachio dressing Finocchi – sliced fennel, red onions, lemon dressing

Warm Sides $5 Patata – roasted fingerling potato Cavoletti – sautéed brussel sprouts Escarola – sautéed escarole, pine nuts, golden raisins Spinaci – sautéed spinach, caramelized onions, shaved black pepper pecorino

Dolci
Dolce Peccato (Sweet Sin) - flourless chocolate cake, coffee gelato, mascarpone mousse, ladyfingers $8
Anise Crème Brulée - spicy chocolate mousse, graham cracker, vanilla sauce $8
Upside-Down Caramel Pear Cake - caramelized pears, candied almonds, tuaca sauce, salted caramel gelato $8
Chocolate Sponge Cake - hazelnut mascarpone mousse, vanilla gelato, brandy glacé, toasted hazelnuts $8
Persimmon Cheesecake- fresh gingerbread, sweet fennel, persimmon chip $8
Blood Orange Panna Cotta – Campari geleé, pistachio brittle $8
Chocolate Assortment - flavors subject to pastry chef’s whim $7
Daily Gelato or Sorbet - selection of three, made by Pitango $7
Cantucci – mixed nut cookies with golden raisins $5

Formaggi is also available for dessert.

Executive Chef: Massimo Fabbri ▪ Chef de Cuisine: Matteo Venini

**Consuming raw or undercooked food can cause food borne illness