We like to consider our menu a constant work in progress. We love to experiment and never want to get complacent when it comes to food. This provides our guests with exciting, new, and authentic Italian dishes.
We have recently added Tuscan mussels served in a spicy tomato brood and a charcuterie platter that pairs cured meats and cheeses to the Small Plates menu.
We’ve added two new options to our Burrata plates - a warm olive, sundried tomato, and caper apenade and the heirloom radish and shallot agrodolce.
The salad menu also got an update to include a red and yellow beet salad. If you want a hearty salad, try our new egg and guanciale salad, which starts with a bed of dandelion greens, frisee, crispy guanciale, shaved pecorino, ciabatta crostini, topped with a fried egg and drizzled with goat cheese vinaigrette. For the lunch crowd, we’ve added the porchetta panino (you can read more about that further down).
We’ve thrown in a few new pizzas to the mix as well:
Tapenade Pizza: sundried tomato, olive & caper tapenade, smoked mozzarella, parmigiano, and radicchio.
Corn Pizza with EVOO: roasted corn, zucchini carpaccio, goat cheese, pecorino, honey, mint, balsamic, and Serrano peppers.
Porcini & Truffle Pizza: made with EVOO, porcini, mixed forest mushrooms, fresh ricotta, ricotta salata, truffle oil, and thyme.
Wood Roasted Chicken Pizza (got a makeover!): made with roasted garlic, roasted herb chicken, dandelion greens, caramelized shallots, smoked mozzarella, and gorgonzola.
Finally, for those that love to brunch, our new items include the fried egg panino with fingerling potato hash, a variety of frittatas including heirloom tomato & ricotta, forest mushroom, swiss chard & tellegio, or prosciutto, asparagus and fontina and a fingerling potato and egg pizza topped with speck, onion, rosemary, fresh mozzarella and parmigiano.
To view the new menu, please visit: http://katiespizzaandpasta.com/menu.
