Sorella Vicina's Newest Menu Takes a Tour of the Mediterranean
Photo Credit: Eaton Social
Winter is in full effect, and Sorella Vicina is celebrating with an updated menu that nods to the season of cooler temperatures and colorful foliage while showcasing its modern approach to Old World Italian cuisine with Mediterranean influences.
“Winter is such a great season, a pleasant transition from summer into the chillier temperatures of winter,” says executive chef Sean Clark. “And it’s a great time to tweak our menu, to offer a few new dishes that reflect what’s in season. We are much more than an Italian restaurant. You’ll find exciting flavors from Italy, the South of France, northern Spain and other Mediterranean regions on our menu.”
Among the highlights of the new and updated menu:
Red wine poached octopus: This updated dish features nduja—“a form of prosciutto trimming from the Calabria region in southern Italy,” Clark says—as well as a celery root puree, pickled onion and a white bean relish, with white truffle oil and sherry vinegar which is commonly used in Spain and France.
Barbaresco braised short rib: “Our short rib is braised in Barbaresco, a wine from the Piedmont region of Italy, and served with crisp polenta and Espelette-seared broccolini,” Clark says. “We lighten it up with piquillo and sherry jus, and a lemon gremolata to break through the acidity and the heavy meat. Espelette chili comes from the southern Basque region of France and the piquillo peppers are from northern Spain.”
Anatra fettuccini il fungo: “Braised duck, a good winter-style dish,” Clark says. “It’s basically a confit leg to make it nice and soft. Butternut squash, trumpet mushrooms, sage and white truffle give it a nice soft texture. The cheese is grana Padano, like a version of parmesan but a little saltier. It’s aged a little longer because it’s not pasteurized—that adds a salinity to it, to help cut through these big flavors.”
Grilled 60 South salmon: Antarctic salmon is served alongside wilted baby spinach in a truffled corn and basil emulsion. “We have a chilled chickpea vinaigrette to give it a little extra bite,” Clark says. “The flavors are a combination of the Mediterranean – truffles from Italy, chickpeas from North Africa and southern Europe.”
Clark is confident that these additions will prove a hit with guests. “This menu is a continuation of what we’ve become known for,” he says, “and that’s great food and wine that explores the cuisine of Southern Italy and the Mediterranean region.”