Bar La Grassa Menu

Escarole and green leaf lettuce with a soft boiled egg, radish, fennel, celery, and croutons, with a garlic anchovy dressing

Seared Lacinato kale and radicchio are tossed with walnuts and Honeycrisp apple. Dressed with sherry-thyme vinaigrette (contains honey) and garnished with Pecorino Romano. *Gluten free

Arancini of lemon risotto around taleggio cheese. Served with a spicy yogurt. 4 per order. *Spicy yogurt contains fish sauce

4 ounces of Prosciutto di Parma, served with curls of unsalted butter and house made grissini.

5 grilled Blue Prawns garnished with chermoula and grilled scallions.

Cherry tomatoes pickled with ginger and turmeric, over fresh ricotta. Served on grilled bread.

Wild-caught Spanish octopus is braised and pan-seared; tossed with fried local red potatoes, roasted red peppers, brown-butter almonds, arugula, and fennel pollen vinaigrette. Served on grilled sourdough. Pescatarian. Can be nut free and dairy free without almonds, can be GF without bread. The red potatoes are fried in the same fryer as items containing gluten, so people with a severe gluten allergy should take this into consideration.

Grilled bread topped with a mixture of charred red onion, toasted pine nuts, and sherry gastrique, finished with crumbled goat cheese.

Chicken liver mousse topped with pickled shallots and mint. Served on grilled bread.

Berkshire pork shoulder, roasted overnight, is shredded, fried in olive oil, and served over a spiced carrot purée on grilled sourdough. Garnished with chives.

Chilled, spice encrusted rare beef tenderloin is thinly sliced, served on grilled sourdough with a salad of baby arugula, shaved Grana Padano, and truffle aioli.

Grilled sourdough topped with sliced ripe avocado, white anchovies, and thinly sliced scallions.

Sliced sourdough is dipped in an egg wash, dredged in polenta, and deep fried. Topped with mascarpone and sliced prosciutto.

Grilled sourdough is topped with roasted beet and kale pesto and house made chili oil. *Pesto contains hazelnuts and cheese

Traditional fettuccine alfredo, tossed with butter and Parmesan.

Potato gnocchi sautéed with thinly sliced cauliflower in an orange cream sauce.

Slow-cooked pork bolognese with a touch of cream is tossed with mafalda pasta and finished with ricotta salata.

Fresh cut pappardelle pasta with braised veal in San Marzano tomato sauce.

Cavatelli pasta is tossed with a braised rabbit sugo made with pancetta, porcini mushrooms, white wine, and tomato.

Thinly sliced charred pork shoulder is sautéed with basil, shallot, and garlic until caramelized. Torchio pasta is tossed in, along with pea shoots and Parmesan.

House made maltagliati pasta is tossed with milk braised short ribs, ricotta, and parmesan, finished with green onion.

Fusilli pasta is served with an orange and kalamata olive lamb sausage, tossed with a rapini pistachio pesto. Topped with grated Pecorino Romano. *The lamb sausage does contain pork and white wine.

Fresh ziti with sautéed shrimp, shallots, and fresh basil in a Vin Santo cream sauce.

Calamarata pasta is tossed with Fresno chili sauce, finished with lemon juice and butter. Topped with diced sushi grade Ahi tuna marinated in lime juice, red onion, and cilantro.

Prince Edward Island mussels steamed with garlic and white wine are tossed with linguine and a squid ink compound butter. The dish is garnished with braised cherry tomatoes, basil, Serrano chilis, and breadcrumbs.

Traditional spaghetti carbonara, with house-made pancetta, grana padano cheese, and egg yolk.

10 house made ravioli filled with crab, grated onion, and heavy cream. Topped with shellfish vermouth cream sauce and minced chives.

Four-cheese medaglioni are served with fresh lobster, wilted spinach, and basil. Finished with anchovy butter sauce and fried basil.

Fresh pasta filled with a mushroom mousse and taleggio cheese. Served with sautéed oyster mushrooms and shallots. 10 agnolotti per order. *Not available gluten free

Red pepper pasta is filled with a mixture of ricotta cheese and Nduja, a Calabrian soft salami, and an egg yolk. Topped with thyme brown butter. 1 raviolo per order.

2 house made Duroc pork sausages served with marinated red peppers.

Branzino is grilled until the skin is crispy. It is topped with toasted garlic, parsley, dill, and chili flake, and served with a grilled lemon.

A 6oz filet of wild caught North Atlantic monkfish is crusted with spices, then pan seared and roasted with olive oil. The fish is served with a sambuca-saffron broth and Napa cabbage sautéed with caramelized fennel and harissa.

A boneless, skin-on, whole chicken is brined, grilled, and pressed, garnished with chili flakes and parsley.

A 6-bone rack of ribs is covered in rub, slow roasted until tender, and then caramelized on the grill. Finished with chili flake, parsley, and lemon.

A 12oz New York Strip is grilled to order. Topped with chives and parsley, served with lemon wedges.

A 3 ½ pound bone-in porterhouse is grilled to order, sliced thin, and garnished with chives, parsley, and lemon wedges.

Roasted butternut squash dressed with a dried chili sauce (contains nuts and sesame). Topped with pepitas and ricotta salata. *Gluten free, vegetarian, can be vegan

Swiss chard braised in house made red sauce. *Gluten free, vegetarian, does contain butter

Garlic-thyme roasted brussels sprouts are dressed with currant agrodolce , Iberico lardo, and garnished with breadcrumbs.

Oyster mushroom confit topped with salsa verde. Gluten free, vegan, nut free.

2 crepes filled with salted caramel sauce.

Cheesecake made with gjetost, a Scandinavian cheese made from caramelized goat milk. Baked in a gluten free chocolate almond crust. Served with orange marmalade, whipped creme fraiche, and a gluten free cocoa cookie.

A brown sugar maple custard is baked with pine nuts in a lemony crust, dusted with powdered sugar and topped with caramelized apples and mascarpone whipped cream.

Layers of phyllo dough filled with pistachios and walnuts and soaked in a spiced honey syrup.