At Griffin Market we believe taste comes from understanding seasonal foods and taking advantage of locally sourced ingredients. Our menu changes often based on the availability of ingredients.
ANTIPASTI
Polpette - Veal, Pork and Beef Meatballs in a Shallot, fresh Herb and white Wine glaze
Crostini - Cannellini bean puree, Radicchio, Vin Cotto, Thyme and Sea Salt
Arancini - Crispy Saffron Risotto balls, filled with Bolognese Sauce and fresh Mozzarella
Cotechino - Traditional Italian New Year’s Eve Pork Sausage seasoned with Garlic, served over wine braised LePuy Lentils
Insalata - Radicchio, Escarole, Arugula, roasted Pears and Piedmontese Hazelnuts in a toasted Hazelnut Vinaigrette
Sformato - Parmigiano Reggiano Flan, Roasted Garlic and Anchovy Sauce
PRIMI
Zuppa - Roasted Cauliflower Soup with Black Truffle & Porcini Mushroom Cream
Tagliatelle alla Bolognese - Handmade Ribbons of whole egg Pasta in a Veal, Pork and Beef Ragu
Ravioli - Rabbit Ravioli in a Sage Butter, Parmigiano and Rabbit Jus emulsion
Chestnut Pappardelle - Wide, handmade pasta ribbons made with Chestnut flour, in a Wild Boar Ragu
SECONDI
Shrimp Amatriciana - Shrimp, poached in a Tomato, caramelized Onion and Pancetta sauce, served over Polenta
Lamb - Lamb Shank, braised with Star Anise and Rosemary, White Beans with Rosemary
Pork Belly - Slow cooked Coriander and Fennel Crusted Pork Belly, glazed Root Vegetables
Brasato - Boneless Beef Short Ribs braised in Nebbiolo Wine with Potato Puree
EXTRAS
House baked Ciabatta Bread with Basil Ricotta or Extra Virgin Olive Oil
Crostini - Cannellini bean puree, Radicchio, Vin Cotto, Thyme and Sea Salt
Arancini - Crispy Saffron Risotto balls, filled with Bolognese Sauce and fresh Mozzarella
Cotechino - Traditional Italian New Year’s Eve Pork Sausage seasoned with Garlic, served over wine braised LePuy Lentils
Insalata - Radicchio, Escarole, Arugula, roasted Pears and Piedmontese Hazelnuts in a toasted Hazelnut Vinaigrette
Sformato - Parmigiano Reggiano Flan, Roasted Garlic and Anchovy Sauce
PRIMI
Zuppa - Roasted Cauliflower Soup with Black Truffle & Porcini Mushroom Cream
Tagliatelle alla Bolognese - Handmade Ribbons of whole egg Pasta in a Veal, Pork and Beef Ragu
Ravioli - Rabbit Ravioli in a Sage Butter, Parmigiano and Rabbit Jus emulsion
Chestnut Pappardelle - Wide, handmade pasta ribbons made with Chestnut flour, in a Wild Boar Ragu
SECONDI
Shrimp Amatriciana - Shrimp, poached in a Tomato, caramelized Onion and Pancetta sauce, served over Polenta
Lamb - Lamb Shank, braised with Star Anise and Rosemary, White Beans with Rosemary
Pork Belly - Slow cooked Coriander and Fennel Crusted Pork Belly, glazed Root Vegetables
Brasato - Boneless Beef Short Ribs braised in Nebbiolo Wine with Potato Puree
EXTRAS
House baked Ciabatta Bread with Basil Ricotta or Extra Virgin Olive Oil
Small Green Salad
DESSERT
Latur - Latur cheese with Pear Mostarda and Pear Pate’, served with crostini
Hazelnut Cake - Piedmont “Tonda Gentile” Hazelnut cake served with Hazelnut Ice Cream
Panna Cotta - Vanilla infused Eggless Custard with Blueberry Sauce
Bunet - Chocolate and Amaretti Terrine with Amarene Cherries
DESSERT
Latur - Latur cheese with Pear Mostarda and Pear Pate’, served with crostini
Hazelnut Cake - Piedmont “Tonda Gentile” Hazelnut cake served with Hazelnut Ice Cream
Panna Cotta - Vanilla infused Eggless Custard with Blueberry Sauce
Bunet - Chocolate and Amaretti Terrine with Amarene Cherries
