Copy of Mangelitsa
— OPENING MID-SUMMER 2020 —
Mangalitsa owners/founders Matt Lombard and Nick Lorenzo, along with their beloved team, offer a complete dining experience where hospitality and cuisine work hand in hand. Ingredients are sourced from Peace Field Farm and other local organic merchants. Unique beer and wine lists and creative house cocktails complement the offering.
— Entrées —
Modern dishes that capture the flavors of the season
Garden
— Sautéed Swiss Chard —
garlic, balsamic reduction
$7
— Hen of the Woods —
shallots, thyme, black pepper
$8
— Roasted Romanesco —
onion, sage, pecorino romano
$9
Sea
— Grilled Octopus —
bay leaf, whole peppercorns, lemon
$20
— Crab Ravioli —
garlic, white wine, basil, parsley, ricotta
$22
— Wood-Fired Sea Bream —
artichoke, capers, rosemary, thyme
$25
Land
— Fried Quail —
paprika, turmeric, black pepper, ginger
$18
— Escargot —
garlic, shallots, parsley, black pepper
$19
— Lamb Stew —
roma tomatoes, cannellini beans, onion
$21
Tasting Menu $60
(wine pairing an additional $10)
— Dessert —
Handmade daily, exclusively in-house
— Meyer Lemon Tart —
yogurt, kishu mandarin drizzle
$10
— Spiced Apple Crumble —
smoked vanilla bean, cinnamon
$10
— Chocolate Malt Cake —
pretzel, peanut brittle, caramel
$11
— Bananarama —
aged rum, chocolate liqueur, waffle
$8
— Moscato Puff —
raspberry cream, hibiscus drizzle
$11