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.
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
NELL’ACQUA
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
Previously: Tiffani Faison In at Rocca
