54 Mint Cucina Romana Menu

Fava beans, pea shoots, asparagus, English peas, pecorino di fossa, lemon vinaigrette

Baby spring lettuce, carrots, radish, pickled onion, baby fennel

Savory artichoke flan, Parmigiano Reggiano, sunchoke chips

Tomato and molten smoked mozzarella risotto croquettes

Mediterranean octopus, potato-celery salad

Veal cutlets simmered in white wine and butter, prosciutto di Parma, crispy sage

Slow roasted pork, fennel-parsley salad

Potato dumplings, slow-braised beef ragu

Square spaghetti, pecorino romano, black pepper

Tubed pasta, organic eggs, guanciale, black pepper, pecorino romano

Large tubed pasta, wild mushroom, Bellwether Farms cow's milk ricotta, Parmigiano Reggiano

Butter and Parmigiano Reggiano pasta

Fresh tomato and basil pasta

Roasted organic Mary’s Farm chicken, peperonata

Grilled lamb chops, crispy fingerling potatoes, rosemary

Slow braised oxtail, tomato, carrot, celery, pine nuts

12oz Harris Ranch ribeye steak, arugula, Meyer Lemon

Sauteed wild mushrooms in extra virgin olive oil, garlic & parsley

Crispy fingerling potatoes

Sauteed bell peppers, caper, onion, tomato sugo

vanilla pannacotta, 20 years aged balsamic vinegar

short crust pastry, gianduja custard, hazelnut, whipped cream