Come Monday, January 18th you can be supping on cicetti and Venetian-style eats at SRV in the South End. Chefs Kevin O’Donnell and Michael Lombardi, co-chefs at the newest project from the ever-expanding Coda Group (Coda, Salty Pig and Canary Square), have put the finishing touches on their menu (which you can see below) and are ready to roll. Swing by 569 Columbus St. for a bite (service starts at 5:00) or a drink from BL Gruppo alum Ted Hawkins’ bevergae program, which includes modern takes on classic Italian cocktails alongside an ample selection of wines by the glass and bottle. Call 617.536.9500 for your table.
Cicchetti
Baccala Montecato, black bread, herbs, garlic
Nervetti Fritti, beef tendon, black pepper, parmigiano
Mozzarella in Carozza, preserved tomato, bonito, squash blossom
Soft Boiled Quail Egg, white anchovy, caper, garlic pangrattato
Polpette, pork and veal meatball, tomato, pecorino
Market fish in Saor, pickled onion, raisins, crostini
Scallop Crudo, bone marrow, beet, horseradish
Baby Octopus, preserved lemon, pine nuts, celery hearts
Olive Fritte, castelvetrano olives, fennel sausage, montasio
Grani
Malfalda
foraged mushrooms, parmigiano, shaved egg yolk
Spaghetti alla busara
prawns, garlic, spicy tomato
Casunziei
beets, smoked ricotta, tarragon, poppy seed, nori
Gnocchi
lamb neck, kalettes, dried yogurt, garlic
Buckwheat Bigoli
duck sugo, soffritto, sage
Pasta e Fasoi
pasta and beans, celery root, grains, mint
Squid Ink Risotto
cuttlefish, parsley, meyer lemon
Risotto Bianco
white truffles, cultured butter, castelmagno
Lobster Risotto
artichokes, basil, citrus
Chestnut Polenta
black trumpets, honeycrisp apple, brassicas, chestnuts
Luganega Sausage Polenta
grilled peppers,tomato, stravecchio
*please allow 25 minutes for risotto
Piatti
Salumi Misti
coppa di testa, prosciutto, salame
Suca Baruca
heirloom squash, brutti ma buoni, lardo, crab apple, sage
Vitello Tonnato
puntarella, taggiasca olive, celery heart
Italian Chicories
gorgonzola dolce, walnut, valpolicella dressing
Carne Cruda
raw beef, white truffle, sunchoke crema, taza chocolate
Vongole alla pescatora
baby clams, guanciale, garlic bread, piri piri chili
Smoked Trout
salsa bastarda, sprouted lentils, turnip brovada
Sopa Coada
roasted quail, quince, SRV bran
Fegato alla veneziana
calf’s liver, vidalias, sage
Venetian Fisherman’s Stew
local shellfish, crustaceans, baccala mantecato, chili, tomato
Skate Wing
Sea Urchin Salsa Peverada, Citrus, Escarole
Duck Breast
black garlic, salsify chips, cavolo sofegao
Dry Aged Beef
roasted cipollini, brassicas, bagna cauda
