epicure.sb: a month to savor santa barbara



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LUNCH MENU

ANTIPASTI E INSALATE

  • Portobello Ricciolina e Caprino
    Braised portobello mushroom, goat cheese, herbed bread crumbs and balsamic essence
    9.5
  • Insalata di Lattugghe Novelle
    Mixed baby greens; Olio e Limone dressing
    5.5
  • Insalata Mista
    Radicchio, watercress, leeks, fennel, tomato; extra-virgin olive oil, vinegar
    6.5
  • Insalata di Pomodori e Fagiolini
    Vine-ripened tomato, green beans, red onion; extra-virgin olive oil, vinegar
    7.
  • Soncino con Anatra
    Mâche lettuce, roasted duck breast, goat cheese; balsamic vinaigrette
    12.5
  • Insalata di Spinaci
    Baby spinach, green lentils, leeks, crispy pancetta, parmesan cheese;mustard dressing
    10.
  • Insalata Esotica
    Grilled Hawaian shrimp wrapped with prosciutto, papaya, arugula and Belgian endive salad; Olio e Limone dressing
    14.
  • Insalata Mille Sapori
    Butter lettuce, grilled chicken breast, mozzarella cheese, tomato, crispy bacon, gorgonzola dressing
    13.
  • Insalata Caprese
    Fresh imported buffalo mozzarella, vine-ripened tomatoes and basil
    10.
  • Carpaccio di Salmone Affumicato con Asparagi e Capperi
    House smoked salmon, asparagus tips, fennel, capers;Olio e Limone dressing
    12.
  • Carpaccio di Bue con Rugola e Parmiggiano
    Thinly-sliced raw beef tenderloin, arugula, capers, shaved parmesan; Olio e Limone dressing
    10.
  • Prosciutto di Parma, Pecorino di Pienza e Pere
    Parma prosciutto, Tuscan pecorino cheese, pears, arugula
    10.
  • Parmiggiana di Melanzane
    Eggplant, buffalo mozzarella, basil; tomato sauce
    10.
  • Zuppetta di Vongole e Cozze al Peperoncino
    Mussels and clams in a spicy tomato broth
    10.
  • Zuppa del Giorno
    A.Q.

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