A N I TA LI A N K I T C H EN | SP RIN G 2 015 DIN N E R Chef/Partner, Matt Mytro | General Manager, Dan Apel | Chef de Cuisine, Joe Lang | Sous Chefs, David Chin + Jameel Chambers At Flour, we seek locally raised & homegrown products harvested at their seasonal peak. We wish to thank the farmers, producers & artisans who take special care with their chosen craft to bring them to our table. TAG L I AT E L L E | 1 4 | 2 2 ragu alla bolognese L O B S T ER S T RO Z Z A P R E T I | 20 | 34 pancetta, bone marrow, cream ALL OUR PASTA IS MADE IN-HOUSE L A M B R I G AT O N I | 1 6 | 2 5 sugo, tomato, ricotta salata mea ts & c h e e se S A L U M I | 19 cured italian meats CHEESE 3 pc | 10 5 pc | 15 chef’s selection changes daily fres h pasta 7 p c | 20 PERFECT FOR SHARING mangia! SEMOLI NA GNO CCH I | 14 | 23 kale, braised oxtail & creme fraiche enjoy a litte or a lot’a S PAG H E T T I & C L A M S | 1 4 | 2 3 manilla clams, chili & white wine P E A & R I C O T TA AG N O L O T T I | 1 4 . 5 | 2 1 carrot, mint, breadcrumbs, truffle oil a ppe t i z e r s I TA L I A N W E D D I N G S O U P | 9 chicken stock, veal meatballs & escarole mai n dish e s PA U L’ S S T U F F E D P E P P E R S | 1 3 sausage, banana pepper, aged provolone & marinara V E A L PA R M E S A N | 3 1 spaghetti, marinara & buffalo mozzerella L O B S T E R B R U S C H E T TA | 1 7 focaccia, fine herbs & garlic P O R C H E T TA A L L A R O M A N A | 2 5 roasted pork loin, pork belly, smoky potato puree & warm french bean salad CRISP Y CALAMARI | 13.5 brulee lemon, shishito peppers & marinara C H O R I Z O S T U F F E D M E D J O O L DAT E S | 1 2 pancetta wrapped dates & roasted red pepper sauce B E E F C A R PAC C I O | 1 3 evoo, capers, lemon zest, reggiano & arugula C O R N - S C E N T E D R OA S T E D S A L M O N | 2 5 english pea hummus, smoked aioli, tomato tapenade B E L L FA R M S T R O U T [ 1 0 0 % S U S TA I N A B L E ] | 2 4 sweet potato spaetzle, rapini, gremolata BONE-I N CH ICKEN MARSALA | 24.5 mushrooms, caramelized onions, cherries, potato puree S P I N AC H R I S O T T O C R O Q U E T T E S | 8 . 5 smoked mozzarella & lemon P R I N C E E D WA R D I S L A N D M U S S E L S | 1 3 sausage, brodo, pickled fennel & flatbread CERT I FI ED ANGUS HANGER ST EAK | 29 local asparagus, white bean purée & green goddess dressing greens t ake side s LO CAL GREENS | 9.5 carrot, tomato, radish, sunflower seeds, baby cucumber & sherry shallot vinaigrette E G G P L A N T meatballs | 8 C A E S A R | 1 2 A D D A P OAC H E D E G G | 3 romaine heart, crouton, reggiano & caesar dressing S P I N AC H & garlic T R U F F L E D tater-tots | 9 | 8 Treat yourself! Add a side or two • tater tots make everything better • P R O S C I U T T O & BAC O N | 1 6 ricotta salata, poached egg, breadcrumbs & tomato w o o d- f ir e d p i z z a s Our wood-fired pizza has a delicious, lightly charred crust CLASSIC CH EESE P I E | 13 crushed tomato, smoked mozzarella, fresh mozzarella & grana F UNGHI | 17 roasted shallot, wild mushrooms, local goat cheese, thyme & white truffle oil P EP P ERONI | 14 crushed tomato, fresh mozzarella & grana BIANCA | 13 ricotta, cauliflower & apple cider reduction P O TAT O C A R B O N A R A | 1 5 bacon, egg, aged provolone & scallion M A R G H E R I TA | 1 3 crushed tomato, fresh mozzarella & basil S A U S AG E | 1 4 . 5 crushed tomato, smoked mozzarella & grana ADD MORE STUFF egg, arugula, basil, sausage, anchovies, pepperoni | 3 mushrooms | 4 prosciutto | 5 A B R I EF WO R D F RO M T H E G OV ER N M EN T. . .Consuming raw or undercoooked meat, poultry, fish, shellfish and eggs can increase your risk of foodborne illnesses. Please alert us to any food allergies. FLOUR is not a gluten-free kitchen. 20% gratuity will be added to parties of 8 guests or more. Promotions void for parties of 15 guests or more.
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