Damon Menapace

CHEF
Written By Nicole Borden

Le Virtu | Philadelphia | January 2019

FEATURED DISHES


Charcuterie Board: Spicy Coppa, ‘nduja, Cured Sirloin, Fennel Salami, Black Truffle Salami, Citrus Herb Salami, Pickled Beets, Roasted Peppers, and Pepperoncini Jam

Anellini, Pancetta, Pistachio, Pecorino, Butter, Parsley

Pecorino-filled Agnolotti and Saffron Butter

Lamb Chops, Cauliflower, Fingerling Potatoes, and Lamb Sausage


Photography by Caroline Hatchett

Nicole Borden
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