Ham-A-Rama Locanda Verde

with Chef della Cucina Ron Rosselli & La Quercia Artisan Cured Meats

This fall our friends from Iowa are coming to New York City,

and they're bringing American heritage breed cured pork.

We're serving it up urban Italian family-style in our back room.

ANTIPASTI

Focaccia with Prosciutto, Spaghetti Squash and Sage

Tasting of Iowa Prosciutto from La Quercia

Sheep's Milk Ricotta from Sardinia with Sea Salt, Herbs & Grilled Ciabatta

Selection of Antipasto

Peperonata, Eggplant Agro-Picante & Giardiniera

American Speck with Black Mission Figs, Arugula & Piave

PASTA

Housemade Casarecce alla Carbonara with Guanciale,

Savoy Cabbage & Fiore Sardo

Ravioli alla Modenese with Cotechino, Umbrian lentils, Red Wine & Parmigiano

SECONDI

Slow-Cooked Pork Arrosto Wrapped in Pancetta with Faro Piccolo,

Walnuts, Swiss Chard, Chanterelles & Grape Conserva

Broccoli Rabe with Toasted Garlic, Chili & Lemon

Rustic Potatoes with Caesar Aioli & Parmigiano

DOLCE

Pear & Cranberry Crostada with Lardo & Vanilla-Bourbon Gelato

Welcome back to fall in New York from all of us at Locanda Verde!

-Chefs Andrew Carmellini, Ron Rosselli, Karen DeMasco

And La Quercia

-Herb & Kathy Eckhouse