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PELE’S WOOD FIRE 2665 PARK STREET JACKSONVILLE, FLORIDA 32204

APPETIZERS SEASONAL CHILLED SEAFOOD PLATTER PICCOLO > 16 GRANDE > 38 Crab, oysters, shrimp SALUMI & CHEESE PLATTER 15 Artisan selection of cured meats and cheese, fresh mustard and house specialty pickles, fruit WOOD-FIRED MARROW BONES 9 Crostini, tomato jam WOOD-FIRED LEMONCELLO WINGS 9 Parmesan, chilis, olive oil

SALADS CAESAR SALAD 7 Smoked white balsamic Caesar dressing, black pepper, lemon, oil-cured anchovy, grated parmesan • add chicken 5 • add today’s catch MARKET PRICE CLASSIC ANTIPASTO INSALATA 14 Romaine, roasted peppers, tomatoes, black olives, provolone, salami, coppa, red-wine vinaigrette ARUGULA AND BRIE 12 Red pepper, roasted-onion vinaigrette, truffle honey, pistachios FIRE-ROASTED VEGETABLE ANTIPASTO 12 Market-fresh vegetables served with crusty bread and bagna cauda

handmade pastas from our workbench RICOTTA AND SPINACH MANICOTTI 14 Red pepper sugo, pine nuts RAVIOLI BOLOGNESE 16 Taleggio, spinach BLACK PEPPER SPAGHETTI CARBONARA 16 House-cured bacon, Parmesan, tomato, egg-yolk cream

DINNER MENU DECEMBER 27, 2011

field, fish, meat and poultry BLACK COD 28 Diver-caught bay scallops, winter squash, lemon-fennel brodetto CADERE L’OSSO OXTAILS 18 Smoked lardo, oven-dried tomatoes, butter bean salad HALF ROAST CHICKEN 24 Tuscan bread salad, truffle chestnut dressing, mushrooms, greens, oven-dried tomatoes, goat cheese PORCINI MUSHROOM RISOTTO 16 Lemon soffrito, parsley, pecorino crema COAL-FIRED MANHATTAN RIB EYE 7 OZ > 18 14 OZ > 37 At least 7 days dry aged, cooked directly on the Pele’s oven coals — whipped potatoes, sautéed spinach, onions, sliced garlic, sugo di pomodoro, horseradish

from the pizzaiolo REDS MARGHERITA 15 House-pulled mozzarella, San Marzano tomatoes, fresh basil, extra-virgin olive oil PROSCIUTTO DI PARMA 17 San Marzano tomatoes, slivered garlic, cherry tomatoes, arugula, parmesan, extra-virgin olive oil WHITES MUSHROOM FORMAGGI 17 Garlic ricotta, roasted seasonal mushrooms, fontina, fresh thyme • add arugula, truffle vinaigrette & garlic chips 5

LA DOLCE VITA TIRAMISU 9 Lady fingers, coffee liqueur, Marsala-mascarpone cream ZEPPOLE (ITALIAN DONUT HOLES) 9 Hazelnut-chocolate sauce, orange sea salt caramel, lemon custard WHITE CHOCOLATE CHEESECAKE 9 Amarena cherry glaze, chocolate-espresso pot de crème GELATO AFFOGATTO 5 Ice cream sauced with a double shot of Segafredo® espresso

EXECUTIVE CHEF Micah Windham PASTRY CHEF Christina Longo

PIZZAIOLO Matt Tierney SOUS CHEF Mark Williams

WARNING: The consumption of shellfish, fish, raw and undercooked foods may result in increased risk of food-born illnesses in certain individuals. If you have any allergies please notify the staff before ordering. There is risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked.


Pele's Wood Fire dinner menu