La Cucina Meridionale (cuisine of the south) is as varied as the land, seas and people that produce it. Everything we do at Brigantessa is taken directly from La Cucina Meridionale or inspired by our experiences in southern kitchens and by southern ingredients and preparations. We source our ingredients not only from Southern Italy- mozzarella di bufala from Caserta, pomodori San Marzano from the slopes of Vesuvio, peperoncini from Calabria, burrata from the Murgia, olive oils from Puglia and Abruzzo- but also from the best, most natural farms in rural Pennsylvania and southern New Jersey. The menu changes seasonally.

 Antipasti

~Wood-oven roasted middle neck clams, garlic, parsley, bread crumbs

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~“Neonata di Sardelle” fermented baby eels, Calabrese chili, grilled rustic bread

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~Wood-grilled calamari, lucania sausage, crispy fingerlings, pea-shoot pesto

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~Wood-grilled chicory, toasted hazelnuts, roasted pears, cacio fiorello dressing

~Imported Pugliese burrata, fig, prosciutto di Parma, toasted pumpkin seeds, mosto cotto

 

 

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~Panecotto, broccoli rabe, cannellini beans, garlic, cruschi peppers, pecorino, olive oil

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~Wood-oven braised eggplant polpette, San Marzano tomatoes, basil

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~Affettati Misti: assorted artisanal salumi, cheeses, and antipasti

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Pizze (pizza napoletana)

~Margherita- house made mozzarella, San Marzano tomatoes, basil

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~Marinara- San Marzano tomatoes, garlic, oregano, extra virgin olive oil

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~Regina- buffalo mozzarella, Piennolo tomatoes, basil

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~All’amatriciana- guanciale, San Marzano tomatoes, pecorino romano ($3 of each sold will be donated to the Italian Red Cross for earthquake relief)

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~Sorrentina- buffalo mozzarella, Meyer lemon, basil

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~Rachetta- sheep’s-milk ricotta, house-made mozzarella, San Marzano tomatoes, eggplant, basil

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~Fichi- mozzarella di bufala, sheep’s-milk ricotta, figs, prosciutto, arugula

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~Stella- sheep’s milk ricotta, San Marzano tomatoes, buffalo mozzarella, sausage

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~Bel’prosciutto- buffalo mozzarella, arugula, prosciutto, Parmigiano Reggiano

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Primi

~Wood-oven baked crespelle, braised brisket, San Marzano tomatoes, parmigiano reggiano

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~Gnocchi alla sorrentina, mozzarella di bufala, San Marzano tomatoes, basil


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~Lasagne “al forno,” ragu Bolognese, mozzarella, parmigiano reggiano


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~Rigatoni “Genovese,” braised onions, veal breast, parmigiano reggiano

 

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~Sardinian “tallutzas,” pancetta, pumpkin, sage, pecorino

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Secondi

~Wood oven-braised goat “in pignata,” carrots, cippolini onions, potatoes, rosemary

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~Lava stone-grilled Painted Hills ribeye, crispy artichokes, charred long hot, mosto cotto

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~Wood-grilled Spanish octopus, charred eggplant puree, cicerchie, cruschi peppers

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~Wood-grilled swordfish fillet, Yukon gold potatoes, bean salad, pesto trapanese

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