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.