Il Buco
Restaurant Menu
F A L L A P P E T I Z E R S
Olive Mediterranée 6.
selected imported Olives marinated in wild fennel flowers & fresh rosemary
Salumi della Casa 14.
a selection of house cured pork from our cantina
Ravenelli in Bagna C&atile;oda 8.
market radishes in warm olive oil bath with smashed anchovies,
garlic & fresh parsley
Pizzetta 12.
housemade pizza with grilled porcinis, Hi-Land Farm's goat cheese
and pickled red onions
Tasmanian Ocean Trout 12.
fennel pollen cured ocean trout with orange-chili preserves
and housemade farro flatbread
Guancia di Manzo 14.
red-wine braised Montana Piedmontese beef cheeks
with autumn squash puree and toasted chestnuts
Pulpo 12.
grilled baby octopus with preserved lemon, green olives and shaved salsify
Croquetas de Bacalao 11.
crisp Icelandic salt cured cod croquettes with aioli
Capesante 12.
sauteed Taylor Bay scallops in their shells with cured sausage and red wine
Quaglia 12.
pomegranate glazed Bobo Farm's quail with house-cured pancetta and roasted cipollinis
Sardine 9.
marinated sardine escabeche over grilled organic Anson Mills polenta
with pickled vegetables
Rapette 10.
roasted beets with toasted pistachios, wild watercress
and fresh horseradish
Salsiccia 12.
housemade heritage pork & New York State apple sausage
with sauteed savoy cabbage
Seppia 14.
sauteed baby cuttlefish in its own ink with grilled Anson Mills white polenta
Carpaccio 15.
Highland Farm's venison with pumpkin seed oil and spiced quince
Tonno 16.
wild fennel pollen crusted sashimi-grade tuna over "Bianchi di Spagna"
beans with extra virgin olive oil & fresh parsley
Gambas 18.
pan-fired Hawaiian king prawns in Trapanese coarse sea salt
Angulas 30.
biscay Bay baby eels in sizzling olive oil with fresh garlic & chilis
S O U P
Zuppa di Fagioli di Risina e Funghi 8.
Organic Umbrian Risina Beans & Wild Mushroom Soup
Minestra di Ceci e Orzo 8.
Chick Pea & Barley Soup w/Turnip Greens
C R O S T I N I
Crostini di Mohamara 9.
Piquillo Peppers, Garlic, Walnuts & Pomegranate Molasses
Crostini di Pesce 9.
Seared Smelts w/Aleppo Pepper over Bread Toasts
Crostini alle Capesante Marinate 10.
Maine Divers Scallops w/Shallots, Parsley, Lemon Juice & Olive Oil
P A S T A
Ravioli di Castagne 17.
Chestnut Ravioli w/Brown Butter & Sage
Lasagnette al Ragù d'Anatra 18.
Individual Lasagna w/Duck Ragout & Parmigiano Reggiano
Taglierini ai Carciofi ed Animelle 18.
Fresh Thin Cut Pasta w/Organic Sweetbreads & Sautéed Artichokes
Bucatini con Pancetta Nostrale & Pecorino 17.
Hard Grain Pasta w/House Made Pancetta, Broccoli Rabe & Sharp Pecorino
R I S O T T O
Risotto ai Gamberetti con Sanguinelle 20.
Italian Carnaroli Rice w/Sweet Maine Shrimp & Blood Oranges
Risotto al Cavolo Nero 17.
Italian Carnaroli Rice w/Tuscan Black Kale & Leeks
Farrotto alla Zucca Gialla 18.
Braised Farro with Butternut Squash & Pancetta
F I S H
Orata al Sale 26.
Whole Sea Bream Baked in Trapanese Sea Salt w/Shaved Artichoke Parsley Salad
Sgombro alla Piastra 24.
Seared Spanish Mackerel w/Minced Fennel & Orange
Salmon a la Ribereña 25.
Alaskan King Salmon Poached in Cider w/Serrano Ham
M E A T
Porchetta alla Romana 28.
Wild Fennel Roasted Vermont Suckling Pig w/Soft Polenta & Sautéed Chicory
Lombatina di Vitello 30.
Grilled Veal Chop w/Pomegranate Glaze, Roasted Potatoes & Watercress Salad
Sautéed Duck Breast 24.
w/Organic Umbrian Lentils, Sweet Pearl Onions & Roasted Savoy Cabbage
Coscio d'Agnello al Forno con Mela Cotogna 27.
Oven Roasted Vermont Leg of Lamb w/Mashed Potaotoes, Baked Crab Apple & Quince
F O R M A G G I
Parmigiano Reggiano (Parma, Italy): Farm # 2895 Oct.'2001
Organic DOP mountain cow's milk cheese by Santa Rita
Manchego (La Mancha, Spain): Aged raw sheep's milk cheese.
Almost sweet, dark flavors.
Cheddar (Grafton, VT): Grafton Village's raw cow's milk.
traditional cheddar, aged five years.
Malvarosa (Valencia, Spain): Semi-hard sheep's milk cheese.
Farmhouse cheese made from the milk of rare Guirra sheep.
Gorgonzola Dolce (Novara, Italy): Casa Leonardi's DOP
Cow's Milk Blue Cheese.
Crottin (Sonoma,CA): Redwood Hill Farm's version
of French Crottin de Charignol. Robust and earthy goat cheese.
Miticaña de Cabra (Murcia, Spain): A soft ripened goat log,
aged for at least 21 days. Only cheese of its kind in Spain.
Choice of: one $12, two $15, three $18, four $22
D E S S E R T S
Panna Cotta allí Aceto Balsamico 7.
"cooked cream" drizzled with 10 yr. aged balsamic vinegar
Torta di Cioccolato
E. Guitard bittersweet chocolate cake
Torta di Arancie all'Olio di Oliva con Gelato 9.
Olive oil and orange pound cake with house-made fennel pollen gelato
Crostata di Frutta Stagionale 7.
classic seasonal fruit tart
Sgroppino 8.
house-made lemon gelato with Prosecco and vodka
Fritelle di Ricotta 7.
Italian sheep's milk ricotta fritters with pomegranate molassess
Biscotti e Vino Passito 10.
dried cherry-walnut biscotti & chocolate-pistachio biscotti
served with a glass of Sagrantino Passito di Montefalco
PLEASE NOTE: All menu items and prices are subject to change.
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