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BRERA Ristorante
Zucchini, pork belly, tomato and fonduta.
Mixed olives, orange, ginger and linguas.
Red onion, lettuce fritters and sage.
Chicken liver mousse and pate a choux.
Little gem, raspadura, black crumble and anchovy dressing.
Greens, carrots, celery, apples, radishes and pistachios.
Cured pork back fat, chestnut honey and sorrel.
Seared beef sirloin, arugula and raspadura.
Grilled octopus, watercress and sunchoke puree.
House made potato dumplings, castelmagno and hazelnuts.
House-made potato dumplings and sugo of the day.
Bread dumplings, tomato, basil, and smoked ricotta.
Ricotta dumplings, chef's sugo of the day, and raspadura.
Whole wheat pasta, chef's sugo of the day, and pecorino
Cocoa pasta, lobster, mussels, tomato and basil.
Vialone rice, seasonal vegetables. Vegetarian.
Vialone rice, saffron, bone marrow, raspadura.
Roasted pork shank, polenta and tuscan kale.
Lamb chops, eggplant, parsnip puree, and tomato.
Nebbiolo beef cheeks, Brussel sprouts, mashed potatoes.
16 oz. aged Flannery NY steak and seasonal vegetables.
16 oz Aged Flannery ribeye steak with seasonal vegetables.
Menu for BRERA Ristorante provided by Allmenus.com
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