Local Restaurants in
Harrisburg
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Mangia
Qui
Antipasti; tonno is
carpaccio of ahi tuna, sea beans, bomba calabrese; fava is
raw favas, shaved locatelli cheese, extra virgin olive oil;
cracked black pepper; fico is grilled black mission figs,
manchego cheese, fresh oregano; prosciutto rollitini is
prosciutto rolled with asparagus, chives & goat cheese,
celery & parsley sauce; insalata di indivia is red endive,
pistachio, peppadew peppers, castelvetrano olives, grape
seed oil, pinot grigio vinaigrette; capesante e carciofi is
grilled diver scallop, sautéed baby artichokes, arugula,
haricot vert, micro greens & fresh herbs; caprese is
housemade mozzarella, heirloom tomatoes, micro-basil;
bresaolo is air-dried shaved filet mignon, fire roasted
sweet peppers, Monte Enebro goat cheese; misticanza is
broque hydroponic greens, micro-greens, gorgonzola crostini,
marinated grape tomatoes with fresh herbs & fig balsamic
vinaigrette. Primi; risotto primavera is creamy parmigiano
reggiano risotto, sugar snaps, fresh English peas, blistered
grape tomatoes, Kentucky flats, crispy garlic scapes;
bolognese d'agnello is corzetti pasta, braised lamb ragu,
pecorino; linguine vongole is sautéed littleneck clams,
olive oil, garlic, red pepper, goat cheese & moliche;
calamareti is ring shaped pasta, blistered heirloom
tomatoes, red oak clover, rock shrimp, roasted garlic,
rosemary sheepsmilk cheese. Secondi; zuppa di pesce is
clams, mussels, baby octopus, squid, shrimp, tilapia,
saffron crab broth; agnello is grilled boneless rack of
lamb, Taggiasca olives, hydroponic tomatoes, ricotta
gnocchi, lemon oil; piccolo pulcino is naturally raised,
hormone & anti-biotic free poussin, marinated, split &
grilled, venere rice, edamane, grilled wild onions; vitello
is grain fed, grilled veal chop, sautéed chanterelles,
Bermuda onions, Fuji apple, thyme, Emilia-Romagna Ortrugo
wine; Tuscan grill is dry aged hand-cut rib eye rubbed with
Adriatic sea salt, black pepper, garlic, fingerling
potatoes, fresh rosemary.
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Stocks on 2nd
Appetizers; Stock's guacamole is assorted tortillas
with avocado mix of tomatoes, onions, lemon & cilantro;
Fritto Misto is fried calamari with roasted garlic & truffle
aioli; Spring Style Bruschetta Trio is olive tapenade,
tomato bruschetta & hummus medley; mini sausage sliders;
with caramelized sweet peppers, arugula & onion medley;
Caprese dip is housemade mozzarella dip with basil, drizzled
balsamic & smoked vine-ripened tomatoes, served warm;
orechiette scampi is shrimp pieces sautéed with garlic,
butter, white wine, tarragon & lemon zest; jumbo crab
cocktail is jumbo crab, traditional mignonette & cocktail
sauce. Salads; spring salad is baby arugula, marinated
cherry tomatoes, pickled onions, toasted almonds, lemon
vinaigrette; Stocks salad is butter lettuce, roasted beet
medley, marinated mushroom medley, toasted hazelnuts, creamy
peppercorn vinaigrette; Caesar salad with romaine,
parmigiano reggiano cheese, anchovy lemon vinaigrette,
croutons, vine-ripened tomatoes; panzanella salad with
marinated bread, olives, tomatoes, cucumbers, lite Italian
vinaigrette. Main plates; seared scallops with bacon
risotto, sautéed spinach, baby carrots, leeks, port
reduction; horseradish crusted cedar planked salmon with
seasoned red skinned potatoes, marinated peppers & herbs,
maitre d butter; grilled marinated tuna with paella style
orzo, mango pineapple chutney, wasabi sauce; Stocks
over-tanned crab cakes with citrus-glazed Brussels sprouts,
pearled fingerlings, spring style remoulade; spiced honey &
thyme-glazed chicken with sweet Jersey corn potato hash,
haricot vert almondine; bacon & apple butter wrapped pork
tenderloin with cornbread stuffing, granny smith chutney,
gratineed with gorgonzola; rosemary roasted prime rib with
buttery Yukon gold mash, sautéed sugar snap peas, natural
jus.
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