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Casellula

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Bar de vinos y Restaurante americano$$$$

Hell's Kitchen, New York

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Casellula

301 Fotos

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Main Menu 9

Main Menu

Meats - Small

Salumeria Biellese

10.00

Capicola, bresaola, coppa, mortadella, speck, wild boar soppressata

Imported

10.00

Chistorras

Olli Salumeria

10.00

Calabrese

Main

Olives

4.00

Ricotta Crostini

6.00

Orange blossom honey, hazelnuts, lemon

Stuffed Peppadew Peppers

8.00

Buffalo mozzarella, speck

Chistorras in a Blanket

6.00

Radish pico de gringo

Mustard Miso Pickles

5.00

Bacon Butter Popcorn

3.00

Bacon, sherry vinegar, chives

Butternut Squash Custard

7.00

Pomegranate molasses, pink peppercorn, hazelnut

Spanish White Anchovy Filets

8.00

Fennel fronds, pickled shallots

Medium

Mixed Green Salad

8.00

Chèvre, tomato, red onion, herb vinaigrette

Smoked Duck Breast Salad

13.00

Chicory, egg, tomato, red onion, croutons, crème fraîche vinaigrette

Beef Brisket Steamed Buns

12.00

Pineapple bbq sauce, miso-pickled daikon/ chipotle aioli, pea tendrils

Shrimp Taco

11.00

Avocado salsa verde, black bean purée, chili lemon chip

Endive Salad

14.00

Roaring forties blue, pear, macadamia nuts, pear vinaigrette

Chicken Liver Paté

10.00

Pear-cranberry butter, house crème fraîche

White Bean Rosemary Crostini

11.00

Sundried tomato, green olive tapenade, fontina, pea tendrils

Large

Goose Breast Reuben

12.00

Fontina val d’aosta, house spring slaw, horseradish aioli

Grilled Cheese Sandwich

11.00

Comté, 5-spoke tumbleweed, fol epi, chèvre, green salad

Roasted Rabbit Sausage

14.00

French lentils, root vegetables, pancetta, brown butter apple

Mac and Cheese

14.00

Fol epi, comté, chèvre, lardons, caramelized onions

Pig’s Ass Sandwich

13.00

5-spoke tumbleweed, fol epi, b&b pickles, chipotle aioli

With Meat

13.00

Mortadella or bresaola

Eggplant Parmesan

12.00

House-made mozzarella, fried basil

The Cheese - Fresh / Cheeses

with little or no aging, usually eaten within days of production

Ste. Maure Belgique Cendrée

6.00

Maffe, belgium, raw goat, ash-coated, creamy. bright.

Palhais

6.00

Torres vedras, portugal, pasteurized goat, firm yet supple, salty, tangy

Maple Chèvre, Blue Ledge Farm

6.00

Leicester, vermont, pasteurized goat, sweet. fresh. bathed in syrup.

The Cheese -Bloomy and Soft-Ripened

typically creamy cheeses often with white penicillium candidum rinds.

Brebisrousse D'argental

6.00

Auvergne, france, pasteurized sheep, mild. creamy, slightly sweet

Monte Enebro

6.00

Castille león, spain, pasteurized goat, dense, fudgy, unique

Camembert Le Pommier

6.00

Normandy, france, pasteurized cow, mild, vegetal notes, unctuous

Bonne Bouche, Vermont Creamery

6.00

Websterville, vermont, pasteurized goat, coated in ash. citrusy

Bent River, Alemar Cheese Co

6.00

Mankato, minnesota, pasteurized cow, creamy. vegetal notes. rich.

The Cheese - Flights

Billy the “kid”

18.00

Palhais, monte enebro, classico

It’s All Gouda

18.00

Marieke aged gouda, classico, ewephoria

Born in the U.S.a

18.00

Bonne bouche, grayson, landaff

The Cheese - Blue Cheeses

that have mold spores introduced internally during the cheese making process.

Gorgonzola Dolce Artigianale

6.00

Piedmont, italy, pasteurized cow, creamy, custardy, scrambled eggs.

Bleu De Termignon

6.00

Haute savoie, france, raw cow, butter, tart, lightly blue

Bayrischer Blauschimmelkäse

6.00

Bavaria, germany, raw cow, buttery, rich, smooth.

Bayley Hazen, Jasper Hill Farm

6.00

Greensboro, vermont, raw cow, fudgy, modern classic

Sweets

Chocolate Cake

8.00

Meadowbrook farm cream.

Sweet Cranberry Crostini

8.00

Candied orange, goat cheese mousse

Warm Sweet Potato Cake

8.00

Brown sugar glaze, sour cream, buttered pecan ice cream

Apple Cheddar Pandowdy

8.00

Spiced maple bacon ice cream

Drunken Pumpkin

8.00

Pumpkin ice cream, bourbon caramel, marshmallow, toasted pepita butter crunch

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Casellula

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