Erbaluce > Erbaluce MenuItalian | Bay Village Main Menu
With fresh mozzarella and cherry tomatoes.
With a fennel and orange salad.
Marinated in lemon and mustard with baby zucchini.
With pickled autumn vegetables and a mustard, roasted pork lecco.
With watermelon radish and a roasted red pepper, caper relish.
Steamed in the shell with white wine, leeks, white pepper and lemon.
Of poached egg in a chicken broth with a parmesan crouton.
(Family risotto recipe from piemonte) with mushrooms, green peppers and parmeggiano reggiano.
With local clams, and a tomato, bronze fennel broth.
Broiled in olive oil, lemon and bay leaf with gold peppers, fennel and basil.
Selection changes daily.
Of proscuitto and taleggio cheese with sage and thyme.
With lemon, capers and fresh marjoram.
Broiled with olive oil, fresh bay leaf and lemon, over sauteed yellow peppers, fennel and basil.
With a rich shellfish soffro.
Pan roasted with saffron tomatoes, with a black olive-purple basil seed pesto.
Seasoned with mace and dragoncello, with a yellow heirloom tomato and leek suco.
With a lemon and oregano stuffing and white pepper potatoes.
With braised endive, capers and fresh marjoram.
With a wild concord grape and lavender mosto.
With cabbage rolls and a roasted red pepper, fresh bay leaf and pink peppercorn sugo.
Roasted with sweet spices and served with a roasted onion and rosemary sugo.
With black kale, lobster tortellini, and black trumpet mushrooms.
With native apples, gold pears, sesame and lavender.
With a spicy anchovy dressing and spiced croutons.
Caper and raisin lecco
Steamed with green peppercorns, leeks and white wine.
Seared with robiola and an arugula salad with lemon and mint.
With a lemon and marjoram zabaione.
And poached cod broiled with a spicy maonaise.
With local clams and a tomato, bronze fennel broth, and bottarga di muggine.
Filled with sauteed greens and ricotta, and a walnut, lemon, thyme pesto.
With a ragu of wild boar and white vegetables.
Baked with white eggplant, walnuts, crucolo cheese and silver sage.
With parsnips, oregano and extra virgin corn oil.
With roasted beets, speck and sage.
(Daily selection of four cheeses) with traditional accompaniments.
With green walnuts and muscat grapes.
With a cardamom anglaise sauce.
With heirloom apples and mace.
With mascarpone and a lavender-caramel sauce.
With orange whipped cream and candied orange zest.
Ask server for selections
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