Saturday, August 29, 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.
Ricotta gnocchi, dried tomatoes, saffron whey butter,
cucumber-scallion vinaigrette, pork belly, parsley
Smoked littleneck clams, green tomato brodetto, fried
potatoes, shishitos, red pepper aioli, breadcrumbs
Grilled rabbit leg al mattone, hops and honey glaze,
corn pudding, pardon peppers
Sharable smoked pig tails, scallion, agrodolce syrup
Chitarra, whole shrimp, lump crab, cucumber strings,
pancetta, heirloom tomato butter, basil, breadcrumbs
Goat cheese-chive filled tortelloni in cream, mushrooms,
grilled carrots, pickled beets, breadcrumbs, rosé syrup
Garganelli, pork sausage, tomato butter, sherry,
goat cheese, sweet marinated peppers, arugula, field peas,
Pan seared pink snapper, roasted corn risotto, shishito
peppers, tomato-prosciutto vinaigrette, crispy okra
Grilled pork shoulder, pepper jelly glaze, fermented turnip-
squash pajeon pancake, fried green tomatoes,
sungolds, basil aioli
Spicy marinated tomatoes
Green beans, basil pesto, parmesan
Eggplant-cornmeal fritters, pepper aioli
Grilled bread, Carolina Moon, chanterelles, vincotto
Chocolate filled brioche, warm coffee bean chocolate,
orange marmalade, cayenne ice cream
Blueberry panna cotta, biscuit cobber crumb, lavender-
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.