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 with ham cotto, fig and horseradish mostarda, fontal cheese and fresh basil.
18
Sugo di pomodoro with English peas, parmigiana and toasted noble bread.
22
Crab fried rice with miso peanut sauce, baby bok choy, yellow corn and english peas.
20
*Chuck burger on a toasted noble brioche bun with havarti dill cheese, shaved lettuce, smoked yellow tomato and jalepeno aioli, carmelized onions and mixed mushrooms.
18
*AZ prime striploin dusted with smoked paprika, baby iceberg wedge salad, heirloom tomato, shaved red onion, danish cave ripened blue cheese dressing and crumbles, smoked pork and fig mostarda.
30
SOMETHING SWEET
Chocolate ganache and bing cherry tort with salted marcona almonds and vanilla gelato.
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.