Menus - Bottega Cafe

» Lunch and Dinner
» Snacks
» Daily Specials

Lunch and Dinner Menu:

Snacks
Homemade potato chips and charred onion dip 4.50
Seared beef carpaccio with arugula and horseradish sauce 9.25
Roasted sweet peppers with goat cheese, pine nuts, capers and sultanas 8.75
Flatbread with smoked salmon and dill mascarpone 11.00
Sweet pea crostini with fresh ricotta and pea tendrils 6.50
Farm eggs “deviled” with olive tapenade 6.95
Baked feta with focaccia and spicy marinara to dip 7.75
Antipasto platter: cured meats, mozzarella, mushrooms, peppers, hummus, olives and flatbread 15.00
Sperry’s favorite--fried chicken livers, spicy Tuscan kale slaw and grilled polenta 7.95
Grilled jumbo asparagus with egg, shaved parmigiano and balsamico 9.00
Sardines with skordalia and arugula 7.95
Zuppa del giorno m.p.

Salads
Spring lettuce and herb salad with ricotta salata and lemon vinaigrette 7.50
Broken fried egg on polenta with arugula, pancetta and mushroom vinaigrette 11.75
Orecchiette with grilled chicken, sweet peas, mozzarella and mint 10.95
Niçoise salad—Bottega style m.p.
Spa option: Grilled chicken paillard or fish with a spring salad and sherry vinaigrette m.p.

Sandwiches
Burger—freshly ground beef chuck with homemade bun & pickle; fontina, cheddar or gorgonzola 13.00
Fish sandwich with red onion marmalata and caper aïoli 12.75
“Cubano” with fried pork, mortadella, provolone, homemade pickles and spicy slaw 12.50
Rustic Roman piadine—provolone, mortadella, soppresata, romaine, and olive-pepper relish 13.50

Pizzas
Spinach, spring bulb onion and Stone Hollow Farmstead goat cheese 10.50
Asparagus, prosciutto, farm egg, parmigiano and mozzarella 11.50
Sicilian seafood—shrimp and calamari with garlic, chiles and sundried tomatoes 13.50
White pie—fennel sausage, onion, ricotta and provolone 13.25
Grilled chicken, sweet peppers, fontina, arugula and Alecia’s Tomato Chutney 13.50
Smoked salmon—crisp crust with red onions, capers and mascarpone 14.75
Grilled chicken and pesto with aged provolone and mozzarella 13.25
Fennel sausage, pancetta, and mozzarella with crushed tomato 11.50
Lamb sausage, roast garlic, sweet peppers, sultanas and Stone Hollow Farmstead goat cheese 12.50
Spicy pie—soppressata, mozzarella, provolone, peppers, chili, and marinara 11.25

Pasta
Spaghetti primavera 14.75
Café macaroni & cheese with a small salad 13.00
Penne Bolognese—traditional ragu of pork, beef, veal and tomato 17.25
Pasta Sicilian-style with Gulf fish, shrimp and crawfish pine nuts, breadcrumbs and currants 18.00

Oven, Grill, Sauté
Mussels Amalfi—tomato, olives, garlic and citrus zest 15.50
Chicken scaloppine with crisp breadcrumbs, polenta and capers 15.75
Skirt steak with roast bulb onions and grilled asparagus 21.00
Roast pork loin with Alecia’s tomato chutney aïoli, roast potatoes and Venetian spinach 17.75
Pesce del giorno with sweet pea, onion, sugar snaps, mint and lemon m.p.
Sides: fried farm egg/3.00 grilled chicken/4.25 McEwen and Son’s polenta/3.95
grilled asparagus/4.00 rosemary potatoes/3.50

Specials
Monday: Crab cake after 5:00 p.m. 17.95
Tuesday: Shrimp stuffed with breadcrumbs and spinach with spring vegetable ragoût 17.95
Wednesday: Braised lamb shoulder with risi e bisi 16.50
Thursday: Chicken under a brick with marjoram, rosemary and garlic 16.50
Friday: Flounder agradolce 18.00

One check for parties of six or more, please.