Food and Wine of Rome and Southern Italy SPUZZULIA...
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Food and Wine of Rome and Southern Italy SPUZZULIA a sampling of shared plates, based on regionality and seasonality 18 Summer Minestrone Soup 7 market vegetables, basil pesto Prosciutto Supplì 9 crispy risotto, english pea, mozzarella Local Tomato Salad 13 guanciale vinaigrette, pine nuts + Fritto Misto Grande 16 calamari, gulf shrimp, vegetables + Salumi Plate 15 prosciutto di parma, housemade meats, pecorino cheese ------------------------------- mozzarella Campania, Buffalo Milk D.O.P. 11 Wisconsin, Cow’s Milk 9 small plate or entrée size Spaghetti Cacio e Pepe 8/16 pecorino romano, cacio di roma, black pepper Spaghetti Carbonara 10/20 guanciale, farm egg, black pepper Bucatini all’Amatriciana 9/18 guanciale, red-wine tomato sauce, red onion Swiss Chard Ravioli 13/26 ricotta, citrus butter, nutmeg Gemelli Zucca 11/22 summer squash, cherry tomato, lardo Tapparelle alla Pugliese 11/22 spicy sausage, kale Cavatelli Ragu 12/24 braised lamb and beef, parmesan Linguine con Vongole 13/26 manila clams, jalapeño, mint butter SECONDI from our wood fired grill served a la carte Pollo allo Diavolo 21 + Grass Fed Beef Sirloin 19 chicken, chili, piccante oil tomatoes, salsa verde Eggplant Parmigiana 14 + Wild Striped Bass MKT san marzano tomato, mozzarella acqua pazza, summer squash CONTORNI Crispy Potatoes 4 Spaghetti Marinara 5 House Salad 5 Polenta 3 Market Vegetable 6 The TrenCoperta logo indicates an item inspired by this month’s spotlight region. Order any combination of 2 TrenCoperta items from this menu and the monthly feature menu to earn a stamp in your TrenCoperta rail pass. These menu items can be made gluten-free. | + These items are served raw or undercooked. The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness. executive chef: Paul C Reilly | Coperta proudly works with local farms and ranches Please visit our sister restaurant beast + bottle Not all menu ingredients are listed. Please inform your server of any food allergies or sensitivities. | Limit 4 checks per table, please to go with mozzarella… Celery Pugliese 2 Pesto Garganico 4 Marinated Olives 5 Prosciutto 4 Local Tomatoes 4 Summer Squash Pesto 3 Sienese Peppers 4 Taralli Crackers 3 ANTIPASTI PRIMI Uptown menu 3 course menu - $35 per person 1 st course choice of: Prosciutto Supplì or + Fried Calamari 2 nd course choice of: Bucatini all’Amatriciana or Spaghetti Cacio e Pepe or Market Pasta 3 rd course choice of: Eggplant Parmigiana or + Grass Fed Beef Sirloin Dolci Gelato
Transcript of Food and Wine of Rome and Southern Italy SPUZZULIA...
Food and Wine of Rome and Southern Italy
SPUZZULIA a sampling of shared plates, based on regionality and seasonality
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!Summer Minestrone Soup 7 market vegetables, basil pesto
Prosciutto Supplì 9 crispy risotto, english pea, mozzarella
!Local Tomato Salad 13 guanciale vinaigrette, pine nuts
!+Fritto Misto Grande 16 calamari, gulf shrimp, vegetables
!+Salumi Plate 15 prosciutto di parma, housemade meats,
pecorino cheese
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mozzarella
!Campania, Buffalo Milk D.O.P. 11
!Wisconsin, Cow’s Milk 9
small plate or entrée size
Spaghetti Cacio e Pepe 8/16 pecorino romano, cacio di roma, black pepper
Spaghetti Carbonara 10/20
guanciale, farm egg, black pepper
Bucatini all’Amatriciana 9/18 guanciale, red-wine tomato sauce, red onion
Swiss Chard Ravioli 13/26 ricotta, citrus butter, nutmeg
Gemelli Zucca 11/22
summer squash, cherry tomato, lardo
Tapparelle alla Pugliese 11/22 spicy sausage, kale
Cavatelli Ragu 12/24
braised lamb and beef, parmesan
Linguine con Vongole 13/26 manila clams, jalapeño, mint butter
SECONDI ! from our wood fired grill ! served a la carte
!Pollo allo Diavolo 21 !+Grass Fed Beef Sirloin 19
chicken, chili, piccante oil tomatoes, salsa verde
!Eggplant Parmigiana 14 !+Wild Striped Bass MKT
san marzano tomato, mozzarella acqua pazza, summer squash CONTORNI !
!Crispy Potatoes 4 !Spaghetti Marinara 5 !House Salad 5 !Polenta 3
!Market Vegetable 6
The TrenCoperta logo indicates an item inspired by this month’s spotlight region.
Order any combination of 2 TrenCoperta items from this menu and the monthly feature menu to earn a stamp in your TrenCoperta rail pass.
! These menu items can be made gluten-free. | + These items are served raw or undercooked. The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.
executive chef: Paul C Reilly | Coperta proudly works with local farms and ranches Please visit our sister restaurant beast + bottle
Not all menu ingredients are listed. Please inform your server of any food allergies or sensitivities. | Limit 4 checks per table, please
to go with mozzarella… !Celery Pugliese 2 !Pesto Garganico 4 !Marinated Olives 5 !Prosciutto 4 !Local Tomatoes 4 !Summer Squash Pesto 3 !Sienese Peppers 4 Taralli Crackers 3
ANTIPASTI !
PRIMI !
Uptown menu!
3 course menu - $35 per person
1st course choice of:
Prosciutto Supplì or
!+Fried Calamari
2nd course choice of:
Bucatini all’Amatriciana or
Spaghetti Cacio e Pepe or
Market Pasta
3rd course choice of: !Eggplant Parmigiana
or !+Grass Fed Beef Sirloin
Dolci
Gelato
REgIONS OF SOUTHERN ITALY !
gLOSSARY ! Coperta-Blanket. Symbolizing comfort and warm hospitality
Spuzzulia-Campanian slang meaning ‘a little of this and that’ or ‘eat a lot of little things’
Acqua Pazza-“crazy water”, broth of tomato, garlic, olive oil
Bucatini-Pasta shape; similar to spaghetti, with a hollow center
Cavatelli-Pasta shape; crescent with ridges
Diavolo-Devil’s sauce
Fritto Misto-“mixed fry”,
fried squid and shrimp
Gemelli-Pasta shape; “twins”, hand-twisted, corkscrew shape
Guanciale-Salt-cured pork jowl
Pecorino-Sheep, can refer to
cheese or wine
Piccante-Spicy
Sienese Pepper-Mild pepper of
Basilicata
Supplì-Italian street food of crispy
risotto and tomato sauce
Taparalle- Pasta shape; ear shaped
pasta of Puglia
Vongole-“clams”
Zucca-Squash; summer or autumn
About us !
Coperta celebrates Roman trattoria fare and “cucina del mezzegiorno”, the food and
wine of Southern Italy. Seasonal vegetables and the freshest fish and shellfish feature
prominently in our cuisine, as well as meat and game from local, responsible sources. It
is a simple cuisine of sustenance, using only what the earth and sea can seasonally
provide; nothing more and nothing less. We proudly work with Colorado’s best farmers
and ranchers to bring the highest quality southern Italian experience to Denver.
Grazie e prego!
uptown menu!
---------------------- Served in any large city
in Italy, our ‘tourist menu’ gives our guests a
more familiar taste of Italy in a relaxed setting.
Here at Coperta, you will find simple
preparations of simple flavors. This is presented in a three-course menu.
Buon Appetito! ----------------------
