What to Eat at Tiffani Faison’s Rocca

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Photo: Werner Images

Former Top Chef contestant and O Ya sous Tiffani Faison unveils her all-new menu for Rocca tonight and we’ve got your first look. Faison has kept Rocca’s focus on Ligurian cuisine while upping the refinement: think crostini topped with lobster butter, fennel and orange, strozzapetri with shrimp, escarole pesto, and spicy caviar, and George’s Bank monkfish with stinging nettles, a cool parmesan cream, and a cracker of crispy chicken. Faison’s O Ya background is also visible in the crudo selection, which leans toward seasonal fare like Rhode Island fluke with grilled ramp puree and almond vinaigrette. The whole menu is elegant and a pretty exciting development in a city where 90 percent of the openings seem to center around upscale comfort food, not to mention a potential game changer for Rocca, which has never really picked up a ton of steam. Faison’s menu will be available to friends and family beginning tonight and will launch to the general public no later than May 15.

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Photo: Werner Images

CRUDO
White Tuna in Beet Cure 7
saba & radish*
Wellfleet Oysters 6
meyer lemon & chili agrodolce*
Rhode Island Fluke 6.5
grilled ramp puree & almond vinaigrette*
Cape Scallop 7
grapefruit, horseradish, chive & olive oil*

PESCE COTTO
Fritti con Occhi 6
crispy basils, chilis, salt & pepper
Swordfish Belly Escabesche 7
spicy fennel, cucumber & spring onion*
Vongole in Brodo 8
pat’s clams, celery & smoked potato
Grilled Squid & Herb Salad 7.5
charred meyer lemon, pancetta & great northern puree

VERDURE
Melanzane Marinate 5
sweet hot vinaigrette, mint,
scallion & basil
Cavolfiore in Tre 6
crispy prosciutto, golden raisin
& pine nuts
Crispy Artichokes 7
pecorino, garlic & mint

PANE CROSTOSO
House Ricotta 6
local honey & black pepper
Formaggio Crema 7
cerignola nera & tomato
Lobster Butter 7.5
fennel & orange
Reggiano Mousse 7
black olive salt

CONGEDI E GRANI
Roasted Radicchio 9
spiced hazelnuts & gorgonzola dolce
Farro 11
asparagus, green grapes, arugula
& shallot honey dressing
Grilled Little Gem 12
black pepper anchovy dressing,
crispy lemon & garlic soil

FARINA ED ACQUA
AL FORNO
Pepperonata 10
smoked lengua & house mozzarella
Tre Colore 11
bagna cauda, pork agrodolce & norm’s egg
Squash Blossom 11
stracciatella & saffron tomato
Fennel Sausage 10
grilled garlic rapini, mozzarella curd & tomato
NELLACQUA
Strozzapretti Neri 14
shrimp, escarole pesto & spicy caviar
Taleggio Envelopes 16
morels, fava leaves, ramps & peas
Spicy Tomato “Lasagne” 13
tripe, olive misto & basil
Tagliarini 12
butter, parmesan, meyer lemon & parsley
Gnocchetti 19
charred lobster, guanciale, uni broth & chive

SOPRATTUTTO DAL MARE ED UNA PICCOLA FATTORIA
George’s Bank Monkfish 26
stinging nettles, cool parmesan cream & crispy chicken cracker
Shellfish Misto 28
scallops, mussels, cockles, squid & basil broth
Roasted Atlantic Halibut 27
artichoke hash, red pepper & garlic sugo
Lobster Povera 28
panzanella stew, basil & chives
Smoked & Braised Pork 25
grilled black plums, mustard & rainbow chard
Spiced Lamb Loin 26
glazed baby turnips, radishes, fiddleheads & licorice
Pollo Brasato 24
apple & watermelon turnip puree & charred cauliflower