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Food and Wine of Rome and Southern Italy
SPUZZULIA a sampling of shared antipasti, based on regionality and seasonality
18
!Italian Wedding Soup 6 meatballs, escarole
Prosciutto Supplì 9 crispy risotto, english pea, mozzarella
!Escarole 6
cannellini beans, olive oil
!Octopus Panzanella 14 potato, pickled peppers, fennel seed
!+Fritto Misto Grande 16 calamari, gulf shrimp, vegetables
!+Salumi Plate 15
prosciutto di parma, housemade meats, pecorino cheese
Mozzarella
!Campania, Buffalo Milk D.O.P. 11
!Wisconsin, Cow’s Milk 9
PRIMI ! small plate or entrée size
Spaghetti Cacio e Pepe 8/16
Spaghetti Carbonara 11/22 Bucatini all’Amatriciana 10/20 Ravioli, Swiss Chard, Ricotta 13/26
Tapparelle alla Coperta 10/20 Orecchiette, Spicy Sausage, Broccoli Rabe 11/22
Cavatelli, Lamb Ragu 12/24 Pappardelle, Monkfish Sugo 12/24
Tagliolini, Lemon, Gulf Shrimp 14/28 Linguini, Clams, Garlic 13/26
SECONDI ! from our wood fired grill ! served a la carte
!Pollo allo Diavolo 21 !+Grass Fed Beef Sirloin 24
chicken, chili, piccante oil arugula, parmigiano, 12-year balsamic
!+Griglia Mista 24 !Eggplant Parmigiana 14
lamb shoulder, pork spare ribs, san marzano tomato,
garlic sausage mozzarella
!+Wood-fired Whole Fish MKT !+Swordfish Bagnara MKT
spring herb salad, radish, greens garlic, caper, parsley, lemon
CONTORNI ! !Crispy Potatoes 3
!Market Vegetable 6 !Polenta 3
!House Salad 5 !Sautéed Greens 5
!Spaghetti Marinara 5
! These menu items can be made gluten-free. | + These items are served raw or undercooked. The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.
executive chef: Paul C Reilly | Coperta proudly works with local farms and ranches Please visit our sister restaurant beast + bottle
Not all menu ingredients are listed. Please inform your server of any food allergies or sensitivities. | Limit 4 checks per table, please
to go with mozzarella…
!Celery Pugliese 2 !Pesto Garganico 4 !Marinated Olives 5 !Prosciutto 4 !Local Tomatoes 4 !Crushed Fava Beans 5 !Sienese Peppers 4 Taralli Crackers 3
ANTIPASTI !
REgIONS OF SOUTHERN ITALY !
gLOSSARY !
Coperta-Blanket. Symbolizing comfort and warm hospitality
Spuzzulia-Campanian slang meaning ‘a little of this and that’ or ‘eat a lot of little things’
-----------------------------
Amatriciana-Sauce of Amatrice; guanciale, tomato, onion, & cheese
Bucatini-Pasta shape; similar to spaghetti, with a hollow center
Cacio e Pepe-Roman sauce of sheep’s milk cheese & pepper
Carbonara-Roman sauce of cheese, pepper, guanciale & egg yolk
Cavatelli-Pasta shape; Crescent with ridges
Diavola-Devil’s sauce
Fritto Misto-“mixed fry”, fried squid, fish & shrimp
Guanciale-Salt-cured pork jowl
Griglia Mista-“mixed grill”
Orecchiette-Pasta shape; meaning ‘little ears’
Panzanella-“wet bread”, salad with vegetables and bread, soaked in dressing
Pecorino-Sheep, can refer
to cheese or wine
Piccante-Spicy
Salumi-Assortments of
cured meats
Sienese Pepper-Mild
pepper of Basilicata
Sugo-Sauce
Supplì-Italian street food of
risotto and tomato sauce
Vin Cotto-Cooked wine
About us !
Coperta celebrates Roman trattoria fare and “cucina del mezzegiorno”, the food and
wine of Southern Italy. Seasonal vegetables and the freshest fish and shellfish feature
prominently in our cuisine, as well as meat and game from local, responsible sources. It
is a simple cuisine of sustenance, using only what the earth and sea can seasonally
provide; nothing more and nothing less. We proudly work with Colorado’s best farmers
and ranchers to bring the highest quality southern Italian experience to Denver.
Grazie e prego!