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Post on 03-Feb-2022
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CICCHETTISOUP OF THE DAY 10
BURRATA & FAVA BEANS 17
HOUSE MADE CHARCUTERIE 20
SCALLOPS WITH CUCUMBER & MINT 18
ORANGINA CASTELVETRANO OLIVES 8
SMOKED MUSSELS, ENDIVE & LEMON BUTTER 15
SEAFOOD FRITTO MISTO WITH PAPRIKA AIOLI 15
CALAMARI SAUSAGE, CHICKPEAS & PASTIS 12
WAGYU BEEF CRUDO, BLACK GARLIC & KUMQUATS 15
AHI TUNA TARTARE, SHAVED ARTICHOKES & OLIVES 15
GRILLED OCTOPUS, POTATOES, GREEN BEANS & RADISHES 15
SALADSASPARAGUS WITH POACHED EGG, & GUANCIALE VINAIGRETTE 13
GARDEN LETTUCES WITH RADISHES, CRISPY BREAD & HONEY VINAIGRETTE 12
LITTLE GEMS WITH SHAVED PARMESAN, CROUTONS & ANCHOVY VINAIGRETTE 14
MARIQUITA FARM BEETS WITH QUINOA, STRAWBERRIES & RHUBARB YOGURT VINAIGRETTE 13
WOOD FIRED PIZZAMARGHERITA WITH BUFFALO MOZZARELLA, MARINARA & BASIL 18
STUFFED FOCACCIA AL RECCA WITH CRESENZA CHEESE & WHITE TRUFFLE OIL 18
BIANCA WITH PROSCIUTTO, MUSHROOMS, ROASTED GARLIC & SHAVED PARMESAN 18
PABLO HOUSEMADE PEPPERONI WITH SHAVED RED ONIONS & GREEK OREGANO 16
ROCK SHRIMP ALA PUTTANESCA WITH CAPER BERRIES, CALABRIAN CHILE & OLIVES 19
RUSTICA WITH CALABRESE SAUSAGE, BELL PEPPERS, CARAMELIZED ONIONS & ARTICHOKES 17---------------------------------------------------ADD PROSCIUTTO 4 / ADD RUCOLA 2 / ADD FARM RAISED EGG 3
PASTAPAPPARDELLE WITH PARSLEY PESTO, PICKLED RAMPS & PRAWNS 19
PENNE AL FORNO WITH CHICKEN RAGU BECHAMEL & GREEN PEAS 17
FIDEUA’ TOASTED CAPELLINI WITH CLAMS, MUSSELS, CHORIZO, SOFRITO & AIOLI 19
YUKON GOLD POTATO GNOCCHI WITH WILD MUSHROOMS, SPINACH & PARMESAN 22
FETTUCCINE WITH DUNGENESS CRAB MEAT, TOMATO CREAM SAUCE, BASIL & NUTMEG 24
SPAGHETTI ALA CARBONARA WITH SMOKED BACON, EGG YOLK & QUATRO PEPPERCORN 18
ENTRÉESFISH OF THE DAY 32
RISOTTO NERO WITH SEAFOOD SAUCE, GREMOLATA 24
GRILLED WHOLE BRANZINO WITH SPRING VEGETABLE VIGNAROLA 35
FATTORIA E MARE SEAFOOD STEW WITH POTATOES & BRODETTO 34
GRILLED LAMB CHOPS WITH ARTICHOKES, SALSIFY & CELERY ROOT PURÉE 32
GRILLED PORK CHOP WITH PEPPERONATA & CASTELVETRANO OLIVE TAPENADE 25
MARY’S RANCH CHICKEN AL MATTONE WITH FIVE BEANS & BROCCOLI DI CICCIO 22---------------------------------------------------SICILIAN SPINACH 6 / BAKED CREAMY POTATO 6 / ROASTED ASPARAGUS 6 / ROASTED VIGNAROLA 6
DINNER HOURS SUNDAY - THURSDAY 5:00PM - 9:30PM FRIDAY - SATURDAY 5:00PM - 10:30PM
Executive Chef Pablo Estrada
fattoriaemare.comWhenever possible we use local organic ingredients guided by principles of sustainability
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