Damon Menapace
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
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