every monday - Enoteca Emilia

Bianchi
Lighter
Picollo Gavi '12
La Costaiolo Pinot Grigio ’13
Bastianich Sauvignon Blanc ’11
Medium
Somereto Chardonnay ’13
Villanova Sauvignon Blanc ‘12
Sergio Mottura Orvieto ’12
Feudi di San Gregorio Falanghina ’12
Zuani Vigne Bianco '12
La Spinetta Vermintino ‘11
Bisci Verdicchio ’12
Alice Bonaccorsi Etna Bianco ‘09
Montenidoli Vernaccia ’10
Ca' Ernesto Gavi di Gavi ’12
Fuller
Abbazia di Novacella Kerner ’12
Terlano Gewurztraminer ’10
Pietracupa Greco di Tufo ’11
Matteo Correggia Arnies ’12
Antinori Bramito Chardonnay ’12
Jermann Pinot Grigio ’12
Planeta Chardonnay ’10
9/11/35
7/9/27
34
9/11/35
10/13/39
9/11/35
9/11/35
12/16/47
41
32
48
42
37
12/16/47
45
51
40
39
55
68
ROSE, RIESLING & SPARKLING
Corzano e Paterno “Il Corzanello” Rosato
Sperino Rosato
Andriano Lagrein Rose
Trullo Reisling
Valdo Prosecco
Taburno “Folius” Extra Dry
Cantina di Casteggio “Postumio” Brut
G.D. Vajra VSO Classico Rosato
9/11/36
12/16/47
8/10/31
8/10/31
8/36
11/40
49
80
EMILIA
3 for $15
or
SALUMI
5 for $20
FORMAGGI
(cured meats)
Wild Boar juniper and clove spiked salame (UT)
Prosciutto Rosso domestic Berkshire cured ham (IA)
Whipped Lardo & Nduja prosciutto bianco & spicy salame (IN)
Speck smoked prosciutto (Italy)
Finocchiona fennel salame (UT)
Calabrese chili spiked salame (UT)
Iberican Chorizo smoked paprika salame (Spain)
CICCHETTI
Abrigo Vino da Tavola Bianco
Abrigo Vino da Tavola Rosso
OLIVES o
Italian breadsticks
Nufenen (Switzerland)
Add Italian Herbed Breadsticks
and Marinated Olives 5
Blu di Bufala (Lombardia)
Taleggio Vero (Ciresa)
Pantaleo (Sardinia)
VEAL MEATBALL moretti polenta, swiss chard, san marzano tomato, gremolata 12
DUCK LIVER PATE red onion marmellata & bruschetta 10
STUFFED FIGS nduja, bacon, red sauce 9
pasta
TORTELLONI hazlenut butter, peppadew chili, spinach, mint, ricotta salata 16
BLACK PEPPER PAPPARDELLE bolognese, parmigiano reggiano 17
LASAGNA short rib ragu, celery root béchamel, horseradish gremolata 18
DEVILED EGGS seasonal preparation 8
WHIPPED RICOTTA bagna cauda & bruschetta 8
PANE FORMAGGIO “CHEESY BREAD” garlic-butter, fontina & red sauce 8
MUSSELS wild Rhode Island mussels, saffron, spicy tomato, basil & chives 13
GRILLED WILD CAUGHT OCTOPUS fried potatoes, prosciutto “hash”,
lemon, salsa tonnata 14
SPAGHETTI NERO little neck clams, salsa rosa, anchovie butter, torn parsley 16
GARGANELLI mushroom, fresh oregano, black truffle, parmesan 16
TROFIE roasted pistachio and arugula pesto, pecorino, olive oil 15
SECONDI
(larger plates)
PAN SEARED DAYBOAT SWORDFISH peperanata, iberican chorizo,
INSALATA
marcona almonds, torn herbs 26
(salad)
GRILLED PASTURE RAISED CHICKEN n'duja, wild oregano, rosemary,
CAESAR parmigiano crostini 9
ROASTED BEET AND ARUGULA pickled hot peppers, candied walnuts,
agrumato lemon oil, ricotta salata, mint 9
WHITE BEAN AND KALE hazlenut, fig, pecorino, lemon 9
pickled plum, rappini 23
FLORENTINO STYLE PRIME FLAT IRON STEAK smashed crispy fingerlings,
rosemary pesto, pickled shallot butter 27
CONTORNI
ARTISANAL PIZZA
(sides)
BRUSSEL SPROUTS roasted shitake mushrooms & balsamic 6
VEAL SAUSAGE garlic, ricotta, red sauce, mozzarella, fennel pollen, pecorino 13
MARGHERITA red sauce, mozzarella, basil & parmigiano 12
QUATTRO FORMAGGI roasted cauliflower, mozzarella, fontina,
BACON PIZZA sherry caramelized onion, black kale, fontina 14
6/8
6/8
(cheeses)
Two Milk Robiola (Langhe)
(bar snacks)
ricotta, parmigiano, truffle oil 14
House
Rossi
ENOTECA
glass/quartino/bottle
Add Anchovy, Egg, or Arugula 2 each
Add Choice of cured meat or Buffalo Mozzarella 4 each
ROASTED CAULIFLOWER anchovy and lemon 6
CREAMY POLENTA parmigiano 6
SMASHED CRISPY FINGERLINGS rosemary pesto 6
DOLCE
9/11/35
8/10/31
6/8/24
52
Medium
Tommasi Cabernet Sauvignon ’11
Fantini Montepulciano ’12
Vajra Langhe Rosso ’11
Locations “I” ’11
Mauro Molino Barbera ’13
Ricasoli Brolio Chianti Classico ’10
Il Poggione Rosso di Montalcino ’11
Antinori “Peppoli” Chianti Classico ’10
Rocche Costamagna Barolo ’09
Gaja “Promis” Super Tuscan ’10
Domenico Clerico Barbera d’Alba ’10
Renato Ratti Nebbiolo ’12
Jermann Pinot Nero ’10
Vajra Dolcetto d’Alba ’11
Le Piane “La Maggiorina” ’11
Travaglini Gattinara Nebbiolo ’05
Brasal Barolo ’09
Paitin “Serra” Barbaresco ’09
Terrebianca “Campaccio” ’09
Antano Montefalco Rosso ’10
12/16/47
9/11/35
11/14/42
12/16/47
9/11/35
49
50
54
62
79
56
50
68
44
48
81
59
56
54
41
Fuller
Arcangelo Salice Salentino ’11
Pasqua Rosso Passimento ’11
Tenuta di Trinoro “Le Cupole” ’09
Corte Alla Flora Montepulciano ’10
Bussola Valpolicella Ripasso ’07
Luigi Righetti Amarone ’10
Tormaresca Torcicoda Primitivo ’10
9/11/35
11/14/42
68
34
49
69
55
PANNA COTTA crème fraiche, vanilla, peach granita 6
CHOCOLATE BREAD PUDDING salted toffee, candied hazelnuts 6
AFFOGATO seasonal gelato & espresso 6
DAILY SELCTION OF DOJO GELATO AND SORBETTI 6
2038 Madison Rd. Cincinnati
glass/quartino/bottle
(dessert)
RICOTTA FRITTERS seasonal jam, chocolate sauce 7
18% gratuity added to parties of 6 or more.
Consuming raw or undercooked eggs, meat and poultry may result in illness.
This facility cooks with nuts and can not guarantee a nut-free cooking environment.
Please bring any food allergies to the attention of your sever.
Lighter
Bronis Pinot Nero ’11
Ser Jacopo Chianti ’10
Petraio Primitivo ’12
Terlan Pinot Nero ’11
{ HOST A PRIVATE EVENT WITH US } Contact us at [email protected] for more information
half price bottles of wine
every monday
Select wines only. One bottle per $25 food purchase.

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