Sample Menu

Satu6day, October 10, 2015

Our menu changes a little bit every day, noticeably week to week, and completely month to month. It is always dependent on what our farmers are pulling from the ground right now. This sample menu is typical of a dinner menu at Panciuto.


Collard-ricotta gnocchi, grilled beef tongue,
braised oxtail, field hay in cream, parsley, lemon-garlic jelly

Seared beef ribeye carpaccio, sunny egg, pickled
mushrooms, marjoram, sorrel aioli, ‘toast’

Mixed lettuces, white muscadine agresto vinaigrette,
crispy butternut squash, goat cheese


Black chitarra, shrimp polpette, mushrooms,
poached egg, six broth brodetto, crispy collards,
breadcrumbs, fermented radish

Duck ravioli alla finanziera, mushrooms, arugula,
fermented radishes, cracklin’ crumbs, vincotto, pecorino

Goat cheese tortelloni, roasted turnips, wilted kale,
spiced pecans, roasted apples, honey, breadcrumbs


Braised pork shank en sugo, sweet onion glaze, crispy
green beans, gnocchetti in saffron butter, pickled radishes

Grilled 25 oz. bone-in ribeye, vincotto, crispy onions,
spicy mix, side of polenta, mushrooms, Campo


Steamed buns, pork belly, cucumber pickles, sorrel aioli

Twice-fried potatoes, pancetta, pepper aioli

Broccoli raab, garlic-anchovy oil, parmesan


Warm potted chocolate, crushed pecan biscotti,
soft whipped cream

Paw paw tart, peanut butter granola, blueberry syrup,
soft whipped cream

Please note there is a $10 surcharge on shared entrees Fridays and Saturdays.
A standard 20% gratuity will be added for parties of 6 or more.
We can only divide checks up to 6 ways.
Split checks must be divided equally on parties of 7 or more.