Chef's Table by Revolution - Italian Summer Menu Edition

Matt McKinney

Revolution New Italian

Italian Summer Menu Aperitivo Castelvetrano Olives, Pistachio, Cacciocavallo cheese and Dried Figs. Antipasti Culatello, Prosciutto, Sweet Coppa. Cacciocavallo, Taleggio, Pecorino Romano. Fig Jam, Pizzelle Crackers. Primi Giant Scallops with Fresh Squid ink buccatini and pancetta. Secondi Grilled NY Strip with gremolota. Contorni Grilled Eggplant topped with eggplant, caper, and olive caponata. Dolci Fresh House made Crema Gelato with Caramel Waffle from 3 Bros. Spanish Summer Menu Manchego stuffed Date wrapped in smoked bacon and topped with guava glaze Charcuterie Plate Spanish Chorizo, Morcilla, Serrano Ham, Manchego Cheese, Mahon, Drunken Goat. Marcona Almonds, Spanish Olives. Bacalao al Pil-Pil Giant Atlantic Cod with Spanish olive oil and garlic emulsion sauce and topped with fried Garlic and roasted red peppers. Valencia Paella Bomba rice cooked in fish broth, smoked paprika, and saffron. Topped with mussels, bay scallops, chicken and royal red shrimp. Dessert Baked black mission figs topped with goat cheese, cinnamon and honey.

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Chef's Table by Revolution - Italian Summer Menu Edition

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Chef's Table by Revolution - Italian Summer Menu Edition

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