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Trabocco Kitchen and Cocktails
grilled octopus, potato, celery, shallots, lemon, olive oil
Di Stefano burrata, rosso bruno tomatoes, basil, olive oil, olives
di stefano burrata, prosciutto, grissini
castelvetrano olives, almonds, ricotta salata cheese
breaded and fried calamari served with spicy tomato sauce
roasted golden and red baby beets, watercress, walnuts, ricotta salata, red-wine vinaigrette
friseé, radicchio, endive, walnuts, red grapes, grilled pear, prosecco vinaigrette, gorgonzola
baby mixed kale, cannellini, carrots, creamy lemon parmesan dressing
lentils, garbanzos, farro, cannellini beans, quinoa, carrots, cherry tomatoes, lemon anchovy dressing
Soup for Thursday, May 16: Wood-fire roasted butternut squash with ginger (vegan); and, - Papa al Pomodoro – traditional Tuscan bread soup with toasted ciabatta bread, tomatoes, fresh herbs in chicken stock
caesar salad with romaine, parmesan, egg, croutons, anchovies, lemon anchovy dressing
tomato sauce, basil, fior di latte
half calzone, half pizza with tomato, fior di latte, basil, ricotta, mushroom
zucchini, eggplant, artichokes, mushrooms, tomato sauce, fior di latte
mushrooms, fior di latte, arugula, prosciutto, shaved parmesan, truffle olive oil
spicy Italian sausage, broccoli rabe, tomato sauce, fior di latte
tomato sauce, fior di latte (fresh mozzarella), assorted italian cured meats
fresh tomato sauce, ricotta, eggplant, basil
rigatoni pasta with beef, pork, tomato ragú, parmesan
house-made pasta stuffed with braised oxtail, au jus, pecorino pepato
house-made pasta filled with butternut squash, walnuts, brown butter sage sauce, parmesan, over fresh tomato sauce
baby octopus and tomato ragú with shrimp, scallops, clams, mussels
house-made potato dumplings with roasted butternut squash, mushrooms, white wine, parmesan
Risotto for Thursday, May 16 -- Risotto with shrimp, zucchini, and saffron
House-made spinach pasta, Bolognese meat sauce (beef, pork, tomato ragu), bechamel, parmesan and porcini mushrooms
seafood stew with clams, mussels, shrimp, octopus, scallops, fresh fish filet, tomato broth, with grill-toasted bread
Wood-fire grilled scottish salmon filet, arugula fennel salad, and heirloom tomato salad with grilled polenta
grilled scallops, shrimp, and calamari served over sautéed spinach, arugula, farro, cannellini beans, and grilled tomatoes with lemon and olive oil. served with grill toasted bread
Fresh Scottish salmon filet, in a panko breadcrumb and pecorino crust, baked in the wood-fire oven, over a tomato, basil, olive, and caper sauce. Served with soft polenta and sautéed spinach
Wood-fire grilled, partially de-boned, whole Mediterranean sea bass with cherry tomatoes, kalamata olives, fresh herbs, served with roasted potatoes and almonds, and roasted cauliflower and Brussel sprouts
roasted potatoes and almonds
roasted seasonal vegetables
brocolli rabe sautéed with olive oil, garlic, anchovies
sautéed with olive oil, garlic
green beans sautéed in olive oil and garlic topped with orange and lemon zest
mixed greens, balsamic vinaigrette
Insalata Mista - mixed greens with balsamic vinaigrette/ Choice of one: Maccheroni alla Pecorara - penne pasta with fresh tomato sauce, ricotta, eggplant, basil (can be prepared gluten-free) -or- Rigatoni Bolognese - rigatoni pasta with beef, pork, tomato ragu (can be prepared gluten free)/ Choice of one: Pollo Contadina -- Wood-fire grilled partially deboned Mary's organic chicken, fresh herb and chili flake marinade, served with sauteed spinach and roasted potatoes with toasted almonds -or- Salmone alla Griglia - Wood-fire grilled Scottish salmon filets with lemon olive oil, served with sauteed spinach and roasted potatoes with toasted almonds/ Dessert - Tiramisu
wood-fire grilled 16oz. new york steak, roasted potatoes and almonds, spinach
Wood-fire grilled 16 oz. bone-in pork chop, broccolini rabe sautéed with garlic and anchovy, roasted potatoes with almonds
18+ oz. Boneless Rib Eye, slow roasted rare and finished on the wood-fire grill, served with soft polenta, sauteed spinach, and red wine au jus sauce
wood-fire grilled partially de-boned half-chicken, fresh herb and chili flake marinade, abruzzese salt, roasted seasonal vegetables and potatoes with almonds
St. George Dry Rye Gin, Campari, Sweet Vermouth (aged in oak)
Hangar 1 Mandarin Blossom, saffron, ginger beer
St. George Botanivore Gin, pineapple, lime, orange, Lacrima di morro
St. George Raspberry liquor, prosecco
St. George Agricole Rum, grapefruit, Cappelleti, lime
Hangar 1 vodka, lemon, fresh basil
Bulleit Rye, St. George Absinthe, Peychaud's bitters
St. George Bontanivore Gin, Limoncello, thyme
St. George Green Chile Vodka, house-made Mary mix
Silver rum, mint, lime, soda
Buffalo Trace bourbon, Carpano Anticia, Angostura bitters, Luxardo Cherry
Fresh tomato sauce, fresh mozzarella cheese
Fresh tomato sauce, pepperoni, fresh mozzarella cheese
Penne pasta with fresh tomato sauce and parmesan cheese
Penne Pasta with butter and parmesan cheese
Breaded and fried chicken breast strips with french fries
Steamed fresh veggies with olive oil
Penne pasta with creamy cheese sauce
With Trabocco, Giuseppe Naccarelli is fulfilling that dream.
The bright, open, and airy 90-seat dining room with a copper clad, table height fireplace features a 35-foot tower crowned by a large skylight and light sculptures inspired by fishing nets. The dining room offers intimate booths, tables, banquet seating, and a beautiful acacia wood Chef's communal table. The open kitchen, anchored by a black-tiled Stefano-Ferrara pizza oven, lets guests see the excitement of the kitchen in action and offers counter seating for front row views. The 16-seat private wine room is perfect for intimate gatherings, and the bar with communal bar tables pays subtle homage to sleek, sexy Italian sports cars and Vespas. The covered and heated outdoor area provides year-round dining, and the outdoor lounge area is the perfect spot to enjoy a Trabocco signature cocktail and 'stuzzechini' (small plates).
world class Italian cuisine in a family friendly setting, beautiful year-round outdoor dining and lounge, and a sleek and dynamic bar.
Blueberry Panna Cotta flavored with Punch Abruzzese herbal aperitivo
Flourless chocolate cake, chocolate sauce, creme anglaise
Lady fingers, espresso, mascarpone
Menu for Trabocco Kitchen and Cocktails provided by Allmenus.com
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