Menus
Drinking good wine with good food in good company is one of life’s most civilized pleasures Here at L’Entrata we ofter just that, and to experience is a selection of seasonal small plates. I cook with wine and sometimes even add it to the food.
Food Menu
STARTERS
Charcuterie rotating meats and cheeses, includes all the fixins’
Serves 1-2
20
Serves 3-4
40
Serves 5-8
70
Local Bread, Homemade Butter, & Extra Virgin Olive Oil
5
MAINS
Dump Truck Salad - field greens and shaved seasonal vegetables, red wine vinaigrette, grated parmigiana, Noble bread croutons
15
Wild mushroom flatbread w/white truffle oil drizzle, aged balsamic, fontina cheese, caramelized onions
18
Panini w/soppressata, ham cotto, roasted red bell pepper aioli, fig mostarda, manchego cheese.
18
Bone marrow, brushed with pesto, fig and horseradish mostarda served with toasted noble bread.
24
Hickory smoked New Zealand grass fed lamb lollipops, Boursin mashed potatoes, haricot vert, Cumberland sauce (Demi-based sauce with red currents and orange)
30
Wild caught yellow fin tuna, togorashi crust, charred baby bok choy, tare sauce, chikin-mu (Korean pickled radish)
25
Pan seared Airline cut, air chilled all natural chicken, roasted fingerling potatoes, baby zucchini, braised cipollini onions, pomodoro sauce.
25
Indonesian Prawns, curried chickpeas, roasted cauliflower, tzatziki sauce
27
SOMETHING SWEET
Bread Pudding, Chantilly Cream, Walnuts
10
Strawberry short cake, macerated Madagascar vanilla strawberries, Chantilly cream
10
Gluten free options are available upon request. Dietary restrictions are easily accommodated as we are a scratch kitchen. *Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs may increase your risk of foodborne illness.