8/4/2019 Satis Fall Dinner Menu as of September 20, 2011

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AppetizersBacon Wrapped Cabrales Stued Dates 8.5

Baby Arugula, Shave Parmigianno Reggiano, Lemon Fennel Dressing 6

Seasonal Antipasti 7

Bruschetta o the Day 6

Roasted Blue Hubbard Squash and Parsnip Soup, Maple Creme Fraiche,

Toasted Pumpkin Seeds 8

Bloomsdale Spinach, Roasted Seckle Pear, Aged Gouda, Rosemary Toasted Walnuts,Banyuls Vinaigrette 9

Grilled Haloumi Cheese, Slow Roasted Tomato, Red Onion, Kalamata Olive and Sun Dried

Tomato, Roasted Garlic Red Wine Vinaigrette 10

Butternut Squash, Wild Mushroom and Sage Arancini, Raclette Cream Sauce 9

Trued Duck Liver Mousse, Celery Root Remoulade, Toasted Hazelnuts, Brioche Crouton 11

Fried Oysters, Pumpkin Cider Polenta, Pickled Granny Smith Apples 12

Prosciutto de Parma 9Salt-cured, aged ham rom the Parma Region oItaly. A hint o nutty avor rom the Parmigiano-

Reggiano used in the pigs diet.

Prosciutto San Danielle 9

Salt-cured, aged ham rom the San DanielleRegion o Italy. Darker color and sweeter in avor

than its rival rom Parma.

Jamon Serrano 9

Spanish cured ham that is frmer and has less atthan its Italian counterparts.

Prosciutto Cotto 8

Cooked ham that is delicately avored, brined orseveral days and then cooked in steam ovens until

juicy and tender.

Soppresatta 6

A coarsely ground, dry-cured sausage made withlean pork meat, pork at and delicious spices.

Finocchiono Salume 8

A Tuscan-style salume seasoned with ennel that isull o avor and pairs well with milder oods.

Spanish Chorizo 8

Cured and smoked pork sausage powerullyavored with salt and paprika.

Cacciatorini 8Spicy dried salume avored with black pepper,

wine and other spices.

Saucisson Sec 8

Dry cured peppery garlic French sausage

Bresaola 10

Air-dried, salted bee traditionally rom Lombardy.Deep red color, with a gratiyingly gamy avor.Oten served paper thin, drizzled with olive oil,

lemon juice and fnely ground black pepper

Speck 8

Dry-cured, smoked ham with a garnet color andsmoky avor with hints o juniper.

Portuguese Linguica 8

Cured and smoked pork sausage avored withgarlic and paprika.

Pancetta 7

Spiced pork belly (bacon), cured and smoked.

Selezione del Salumiere 24Ches Pairing o Four Selections rom our

Salumeria and Cheese Menu

sAlumeriA

eNtreesHousemade Ricotta Gnocchi, Braised Escarole, White Beans

and Garlic Conft 18

Whole Grilled Branzino stued with Lemon Fennel and

Rosemary, Roasted Fingerling Potatoes 27

Seared Venison Loin, Pumpkin Spaetzle, Brussel Sprouts,

Pomegranite Bordelaise 34

Boeu Bourginon, Red Wine Braised Bee Brisket, Yukon Gold

Pommes Puree, Pearl Onion, Baby Carrot, Mushrooms 26

Duck Conft and Sweet Potato Strudel, Bacon Braised Mustard

Greens, Roasted Garlic and Sage Whipped Goat Cheese 28

Veal Milanese - Bone in Breaded Veal Chop, Sauteed Baby

Beets, Watercress and Spiced Walnuts, Horseradish Dijon

Dressing 29

Filet Mignon - 8oz. All Natural Bee Tenderloin, Celery Root

Creamed Spinach, Sherry Gastrique, Crispy Shallots 32

Spaghetti Squash and Meatballs - Cider Roasted Spaghetti

Squash, Lentil and Eggplant Meatball, Gingered Cranberry

Compote 23

Paella Negra - Squid Ink Paella, Calamari, Spanish Chorizo,

Seared Monkfsh, Romesco Sauce 34

Mahon 7

Spanish semi-hard,

12 month aged Cows

Milk

Murcia Al Vino 8

Semi Sot, Goats

Milk, Soaked in

Red WineParmigianoReggiano 8Hard, Aged Cows

Milk Cheese

Piave 7

Italian semi-hard,

12 month aged

Cows Milk

Gorgonzola 7

Sot, Cows Milk,

Young Blue Cheese

Manchego 8

Firm, Raw Sheeps

Milk, Aged 12 months

Aged Gouda 9

Semi Hard, CowsMilk Cheese, Aged 18

months

Iberico 8

Hard cheese made o

cow, goat and sheeps

milk aged 6 months

CHeese

Yukon Gold Pommes Puree, Celery Root

Creamed Spinach, Bacon Braised Mustard

Greens, Escarole & White Beans, Roasted

Fingerling Potatoes (6)

side disHes

Executive Che: Michael FioriantiNo substitutions

Entree share plate $8Entree minimum on terrace

A 22% gratuity will be added to parties o 6 or morePlease let your server know o any allergies prior to ordering

3 Course prix Fixe meNuWeekdays 5:30pm-6:30pm $30

Choice o bruschetta, arugula salad or

antipasti. Choice o gnocchi, branzino or

bee bourginon and any gelato sundae.