REGIONAL ITALIAN GASTRONOMIA

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REGIONAL ITALIAN GASTRONOMIA
Surrender your senses to our many playful
re-imaginings of authentic Italian fare.
The best of Italia’s many regional flavors brought to life through
premium ingredients prepared with time honored techniques.
Exotic. Seductive. Indulgent.
The Italians’ love of food is an
expression of their lust for life.
Experience captivating flavors that evoke the
history and romance of the old country.
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ANTIPASTI
PRIMO
Indulgence begins.
Gastronomic foreplay to tease the appetite.
WELCOME TO OUR ITALIAN TABLE
Enjoy our very own freshly baked Focaccia alla Genoa, paired with our homemade Dip of the Day
ROTOLO:
Signature rolled pizza. Hand-rolled dough coiled and baked to a crisp
with Italian meats and cheese from the famed Emilia-Romagna region.
MOZZARELLA IN CARROZZA 220
Mouthwatering Napolitana mozzarella panini pan-fried in butter,
drizzled with a balsamic reduction
FIORE DI ZUCCA 220
Provolone and Italian sausage stuffed squash flowers, deep fried in
special batters served with arrabbiata sauce and homemade garlic
aioli
POLPETTINE 180
Homemade all-beef & fennel meatballs, Grana Padano cheese
bathed in freshly stewed herb-tomato sauce, reminiscent of
Tuscan home cooking
SALSICCIA 180
Flavorful homemade Northern Italian herbed-meat mini sausages
with garlic, fennel, and Chef’s secret mix of Italian spices
ZUPPA
MINESTRONE SICILIANA 220
Italia’s “big soup”—Sun-dried tomatoes and pesto infuse Sicilian
flavors into our homemade broth filled with Cannellini beans,
fresh pasta, and mixed root vegetables
CREMA DI PORCINI 220
Earthy zuppa from Umbria. Porcini, fresh mushrooms, cream and
anointed with Truffle oil
A creamy and delicate symphony of Mortadella,
Ricotta, Tomato Cream sauce laced with Pesto
Succulent grilled portobello mushrooms paired with creamy
fresh mozzarella di bufala and a smoky ricotta cheese, drizzled
with extra virgin olive and basil oils
CHEESE BOARD 1,400
Indulge in our regional Italian Cheese board. Gorgonzola,
Taleggio, Provolone, Asiago, Mozzarella di Bufala with nuts
and dried fruit
FORMAGGI E SALUMI BOARD 1,600
Regional Italian cheeses perfectly complemented by your
choice of cured meats: Provolone, Gorgonzola Dolce,
Grana Padano, Prosciutto di Parma, Mortadella, Spianata
INSALATA
GRILLED CHICKEN GORGONZOLA INSALATA 390
Bite into a taste of Lombardy with our grilled herbed chicken,
candied walnuts, Mesclun greens tossed in Gorgonzola
Dolce dressing
CAESAR SALAD PANZANELLA 390
Our ravishing take on a true classic: fried Pancetta cut from our
fresh whole slab, white anchovy dressing, Grana Padano cheese,
over romaine lettuce and homemade flat Focaccia
SICILIAN SUMMER SALAD 320
Bright and refreshing—Mixed Greens, Baby Arugula, fresh Orange
Segments, Cherry Tomatoes, Balsamic Vinaigrette di Modena, EVOO
#FoodieFaves
ROTOLO PICCANTE 480
ROTOLO ORIGINALE 480
PORTOBELLO ALLA GRIGLIA 490
“
Il Ponticello’s Rotolo is a first-rate showcase of culinary
talent. The rolled pie is smothered with tangy tomato cream
sauce, and stippled with ricotta and mortadella. The final
punch that anchors the different flavors together was the
glob of pesto. Jonesing for one NOW!
—Len dela Cruz, The Mommist
”
Turn up the heat with this full-flavored and
spicy offering: Pepperoni, cream, Spianata,
Mozzarella, Forgmaggi Bianco, and Napoletana
tomato sauce
PRIMO
Indulgence begins.
PIZZA
Our pizzas are hand-made, hand-stretched, and hand-tossed
Roman-style. Thin and crispy, with just a bite of chewy.
PIZZA VALDOSTANA
Mezzo
Whole
275
520
275
520
275
520
275
520
290
550
Chef’s signature recipe marrying North and South Italian flavors: Parma
ham, Gorgonzola cream, Mozzarella, and arugula
PIZZA TARTUFO
An ambrosial ode to culinary gold—Porcini mushrooms, Truffle paste,
cream, Truffle oil, and Mozzarella
PIZZA MACELLAIO
Spoil yourself with our Norcineria {butcher} protein rich feast:
Mortadella, Parma ham, Ragu di Carne on a bed of fresh Mozzarella
PIZZA CARBONARA
The ultimate expression of roman-style pizza – thick strips of Pancetta over
salsa bianca cremosa, Grana Padano, Black Pepper crowned with egg yolk
PIZZA CINQUE FORMAGGI
A crave worthy Italian cheese fete: Taleggio, Provolone Dolce,
Grana Padano, Mozzarella, and Gorgonzola
“
The Pizza Valdostana was a stunner with generous amounts of
arugula on top of Parma Ham, Gorgonzola cream and mozzarella.
Our favorite pizza of that lunch, the combination of smoky meat and
peppery arugula just cannot be beat.
”
—Richard Co, Tales from the Tummy
PRIMO
Lasagna Carbonara:
“There are shards of grana padano pointing up notes of
salt boosted with patches of pancetta. I pierce the egg
yolk, its glorious goldenness flows and falls over all.
This dish -- it has a taste to make my heart stop, or at
least I think it might -- it would be worth it. Lasagna +
carbonara: they are indeed, better together.”
—Lori Baltazar, Dessert Comes First
Indulgence begins.
PASTA
Our Signature pastas are freshly made from scratch,
using only the best ‘00’ flour from Italy
LASAGNA CARBONARA 420
Heavenly homemade lasagna, Mozzarella cream,
Pancetta Tesa strips, Grana Padano cheese,
whole egg yolk crown
VONGOLE 360
A simple and flavorful Neapolitan classic made al
bianco: clams, cherry tomatoes, zucchini, garlic,
Vino Bianco, parsley tossed in linguine
CREMA DI TARTUFO 450
Homemade papardelle bathed in the rich, earthy
goodness of Truffle paste, Truffle oil, and Porcini
mushrooms
GNOCCHI AMATRICIANA 390
Exquisite homemade pillow-soft potato and semolina
gnocchi in traditional Amatrice sauce, richly flavored
by thick-cut Pancetta and Grana Padano cheese
“SPAGHETTI & MEATBALLS” 420
Spaghetti, fresh stewed tomato sauce, homemade
Italian Salsiccia and Polpettine, Grana Padano;
just how your Italian grandmother used to make it
“
Crema di Tartufo:
“A hearty and comforting dish with Pappardelle noodles,
cream, truffle paste, truffle oil, and Porcini mushrooms.
The broad Papardelle noodles are coated with the rich
truffle and mushroom sauce for creamy and distinct nutty
notes, adding the butter-like feel and flavor to the firm
noodles.”
—Gerry San Miguel, Dude for Food
”
SECONDO
Your meal’s climax.
MEATS
SEAFOOD
STEAK TAGLIATA 590
CHILEAN SEABASS IN BOTTIGLIA 1,400
Grilled Northern Italian-style Tagliata {sliced}
Striploin steak simply seasoned
with salt & pepper, with garlic mashed potatoes
and baby arugula salad on the side
Fresh, delicately-flavored, Chilean Seabass.
Mussels, clams and Napoletana piccante sausage
bathed in prawn broth poached in a mason jar
CHICKEN PARMIGIANA 390
Grilled lemon and garlic marinated tiger prawns
served with an exquisite Ligurian pesto Genovese
on trofie pasta
Northern Italian dish of breaded chicken
supreme, topped and baked with homemade
Neapolitan tomato sauce and mozzarella cheese
SPICY PORK BELLY 390
Sate your craving with our spicy Arrabiata from
Central Italy. Slow-braised pork belly bathed in
Arrabiata sauce, roasted potatoes, glazed shallots,
drizzled with a balsamic reduction
and basil oil
'PRESTO' E TROFIE 690
CRISPY SALMON RISOTTO 880
Sicilian & Milanese cooking comes to life with
our crispy oven-roasted salmon on Green pea
risotto, finished with a creamy roasted garlic
foam and crispy Spianata sausage bits
“
One of the finest roasts to be had in a restaurant
is the Signature Porchetta ala Romana. Revel
in the resoundingly loud crunch of the skin
before sinking into the meat, heady it is with
fennel and garlic, glistening fat, and moist meat.
”
­—Lori Baltazar, Dessert Comes First
Praise for the ‘Chilean Seabass in Bottiglia’:
“A nice and comforting dish of perfectly roasted
seabass with the skin giving a nice crisp, it’s bathed
with a rich shrimp-base sauce. Got myself mopping
every last bit of that rich and flavorful broth with the
bread. The piece of fish was cooked perfectly, crispy
skin for some crackle while yielding a nice soft and
delicate texture as you slide through the fish with a
fork. Then you hit the other components that brings
a layer or two of both flavor and texture to the dish.
This is really good! A bowl of comfort and joy. “
—Eugene Constantino, Hefty Foodie
SIGNATURE PORCHETTA
ALLA ROMANA
We slow-roast our signature Roman-style whole pork
belly seasoned with fennel & garlic for a minimum
of 6 hours. Limited roasts made fresh daily.
SOLO
230
1 thick slice Porchetta Carving,
Pilaf Rice, Pommery Salsa di Senape
(+190 every additional slice)
WHOLE ROAST 1 Kg Whole roast carving &
Pommery Salsa di Senape
1,300
DOLCI
The afterglow.
Heighten the experience with a digestif or coffee.
CHEESECAKE CARAMEL PANNA COTTA 290
Originating from Piedmont, this delicately cooked cream
with vanilla seeds is topped with silky cheesecake crumble
and melt-in-your-mouth dulce de leche
BUDINO AL CIOCCOLATO 290
A decadent concoction of warmth and richness; dark
chocolate lava pudding pot topped with Amarena cherry,
Vanilla Creme Chantilly, Caramel sauce
CANNOLI 290
DARK CHOCOLATE PANNA COTTA
WITH SALTED CARAMEL 290
Luscious creamy panna cotta folded in with melted silky
72% Dark Chocolate, topped with sea salt and caramel
A study of dark and light; crispy Sicilian cannoli cinnamon
and chocolate pastry filled with a light sweet ricotta cream
and dark chocolate morsels
TIRAMISU 290
CARAMELLO DI SEMOLINA 290
The famed Venetian espresso-infused dessert. Our
imported Savoiardi layers dunked in Ristretto and
Amaretto,smothered with thick layers of delectable
mascarpone dusted with cocoa powder will have you
singing like a gondolier.
The ultimate comfort food. Caramel bread pudding
made with homemade bread, semolina, cream,
caramel sauce, topped with vanilla bean ice cream
*Best paired with our Homemade Nutellino shot Nutella, Cream and Vodka 170
“
Cannoli
This was probably the best cannoli I’ve had so
far. The cinnamon pastry is so thin and crispy
and serves to contrast with the creamy ricotta
inside. They add chocolate morsels, nuts and
dusted with powdered sugar.
”
­—Richard Co, Tales from the Tummy
“I love me some Panna Cotta, so you can imagine how
I was totally floored by Ponti’s Cheesecake Caramel
Panna Cotta. The mildness of the Vanilla Panna Cotta
was so creamy, and went well with the light tartness of
the crumbled pieces of Cheesecake, while a drizzling of
caramel sauce adds a wonderful touch of sweetness.”
—Richie Zamora, The Pickiest Eater in the World
Budino al Cioccolato:
“Oh, I have very strong feelings about this dessert, and
they are nothing but good ones...Breaking open the surface
of the choco lava cake reveals its gooey glory, extra
luscious with amarena cherries and caramel sauce. Pour
in the vanilla cream, and stir everything with your spoon
before getting a big goop of it to devour. One spoonful was
enough to make me moan and lean back into my chair,
eyes closed, to savor each and every morsel in my mouth
before letting it slide down my throat.”
—Beatriz Acosta, Click The City