chef shuffle

Bocca’s New Chef, David Buico, Rolls Out Menu

Alessandro Peluso of Cacio e Pepe and Spiga tells us that his chef-partner, Salvatore Corea, has left their Gramercy restaurant, Bocca, and has hired a new toque, David Buico, a 32-year-old Italian American who has spent time in the kitchens of B.R. Guest and the Patina Group (his last gig was at Blue Water Grill). Check out the dinner menu that launched this week.

Formaggi e salumi 15/26
SELECTION OF THREE OR SIX ITALIAN IMPORTED CHEESES AND CHARCUTERIE

Sotto Cenere - Sheep’s milk cheese aged ash
Foglie di noci - Cow’s milk cheese aged under walnut leaves
Pecorino tartufato - Sheep’s milk cheese with truffles
Ubriaco Cow’s milk cheese aged under Barbera grape must
Lonza air cured pork loin
Mortadella
Culatello prosciutto
Sopressatta

Polpettine della nonna 12.95
Veal meatballs, chick peas and veal jus

Zuppa di funghi selvatici con flan al parmigiano 12.95
Wild mushroom soup with a parmigiano flan

Paté di maiale con crostini di pane e mostarda 14.95
Pork pâté with toasted bread and wholegrain mustard

Timballino di melanzane alla parmigiana 12.95
Crispy baby eggplant thimble with house made mozzarella and a light tomato sauce

Polipo grigliato con insalata di cannellini e soppressata 15.95
Grilled Portuguese wild octopus with cannellini beans and soppressata

Torretta di cotechino con polenta, taleggio e lenticchie 14.95
Fresh pork sausage with crispy polenta, warm lentil salad and a taleggio fondue

Mozzarella fatta in casa con pomodori arrostiti 14.95
house made mozzarella served with roasted tomatoes

Insalata di rucola con pere, mandorle e Gorgonzola dolce 10.95
Wild rocket salad, roasted Beurré Bosc pear, toasted almonds and creamy gorgonzola

“Ravioli” di barbabietola con caprino 12.95
Roasted red beets “ravioli”, goat cheese and honey-thyme vinagrette

Pasta
Tonnarelli cacio e pepe 16.95
House made pasta served table side with pecorino Romano and coarse black pepper

Capricci alla norcina 18.95
Imported Setaro spiral pasta with sweet sausage, touch of cream and
grated imported smoked buffalo mozzarella

Fettuccine con guancia di maiale brasata e funghi selvatici 18.95
House made fettuccine tossed with braised pork cheeks, wild mushrooms and pork jus

Gnocchi di patate con crema di porcini e carciofi fritti 18.95
House made gnocchi tossed with a porcini cream and crispy artichokes

Pappardelle al ragu’ di agnello 18.95
House made ribbon pasta tossed with braised colorado leg of lamb, thyme and pecorino Romano

Bucatini con polipo brasato, pinoli e uvetta 18.95
Imported Setaro bucatini pasta tossed with olive oil braised wild Portuguese octopus, oven roasted tomatoes, pine nuts and raisins

Spaghetti al pomodoro 17.95
Imported Setaro spaghetti tossed with Grandma Buico tomato sauce

Ravioli di zucca e anatra con burro nero e salvia 17.95
House made butternut squash and duck confit ravioli tossed in brown butter and sage

Pesce
Filetti di branzino con crema di patate, spatzel and pancetta 25.95
Pan roasted filet of Mediterranean seabass over pancetta toasted spätzel and whipped potatoes

Capesante e pancia di maiale con pure’ di patate dolci e spuma di cider di mele 25.95
Pan seared U-10 scallops and berkshire pork belly over sweet potatoes purée and apple cider foam

Salmone in padella con insalata tiepida di carciofi e emulsione di aragosta 22.95
Pan roasted organic Scottish salmon filet over a warm artichokes salad and a lobster emulsion


Carne
Maialino al forno e carciofi alla romana 24.95
Slow roasted suckling pig with roasted fingerling potatoes and Roman artichokes

Costata di manzo brasata con polenta di zucca e glaze al vino dolce 27.95
Braised short ribs served over punpkin polenta and a port wine glaze

Polletto al mattone con cime di rapa e patate al forno 22.95
Pan roasted organic semi-deboned Bell & Evan’s chicken served with celery root “risotto”
and truffle jus

Contorni

Roasted fingerling potatoes 5
Sautéed spinach 5
Pancetta toasted spatzel 5
Creamy pumpkin polenta 5
Sautéed mix wild mushrooms 7
Roman artichokes 9


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