Tredici Social

Homemade crispy risotto balls filled with porcini mushrooms, sweet corn, parsley, pecorino cheese and fontina over parmigiano fonduta. .

Mix of organic spinach, kale and swiss chard tossed with homemade Caesar dressing finished with toasted garlic dusting.

Sushi grade tuna, avocado, minced charred jalapeno, mustard seeds, soy sauce and sour cream finished with wasabi oil and black Himalayan salt.

Crispy Jerusalem artichokes over baby arugula tossed with Sicilian extra virgin olive oil and limoneira vinaigrette finished with shaved parmigiano cheese.

Jumbo shrimp sautéed with gigante beans, extra virgin olive oil, Meyer lemon and roasted garlic finished with red pepper flakes.

Beef, pork, and veal meatballs stuffed with fresh mozzarella, ricotta and fontina cheese, panko breaded and fried, topped with homemade crushed plum tomato sauce.

Hand-rolled penne with homemade crushed san marzano plum tomato sauce and a touch of cream with a shot of grey goose finished with basil dust.

Half organic chicken prepared scarpello style, sautéed with sweet cherry peppers, roasted garlic, Evoo, wild mushrooms and crumbled sausage.

Homemade linguini with steamed Maine clams, roasted garlic, nduja sausage, Sicilian extra virgin olive oil and calabrian chillis.

With horseradish and smoked salmon crust over toasted fregola with heirloom grape tomatoes and haricot verts.

Best in the city pounded chop, panko breaded and fried topped with homemade marinara and melted mozzarella.

Hand-cut spaghetti with guanciale, pancetta, caramelized onion, roasted garlic, English peas, Evoo and organic egg yolk finished with bacon dust.

Grilled prime hanger over portobello mushroom with gorgonzola, oven-roasted beets, caramelized onions asparagus tips and natural reduction.