B R e a k fa s t

Bocadilla de Tortilla - Chorizo, Potato and Manchego Cheese Omelette served on Onion Levain with Mixed Greens or Pommes Frites 11 Buttermilk Waffle - Cider and Maple Caramelized Apples and Golden Raisins 12 Shredded Beef Brisket and Yukon Gold Potato Hash - Two Fried Eggs, Housemade Harissa 14 Candied Orange and Ricotta Stuffed Brioche French Toast Amaretto Honey and Toasted Almonds 11 Poached Eggs - Crispy Pancetta and Basil Hollandaise Served on Focaccia Crostini 12 Fat Free Greek Yogurt - Seasonal Fresh Fruit, Almond and Apricot Granola 9 Eggs Cocotte - Two Eggs Baked on Top of Aged Goat Cheese and Creamy Wild Mushroom Polenta 14

lu n C h
Prosciutto Cotto and Gruyere Croque Monsieur served with Mixed Greens or Pommes Frites 11 Satis Burger - 8 oz. Certified Angus Burger, Shallot Marmalade, Boston Lettuce, Roasted Garlic Aioli served with Pommes Frites 12 Chicken Paillard - Celery Root, Apple, Candied Walnut and Cabrales Cheese 14 Ricotta Gnocchi - Housemade Fresh Ricotta Gnocchi, Escarole, Garlic Confit, White Beans 18 Chicken Milanese Sandwich - Pomodoraccio Tomato, Buffalo Mozzarella 10 Pain Bagnat Sandwich - Marinated Tuna, Greenhouse Tomato, Boston Lettuce, Olive Caper Tapenade 11 Grilled Iberico Cheese Sandwich - Shaved Pear, Housemade Almond Butter 9 Soup 8 Wild Arugula - Shaved Parmigiano Reggiano, Lemon Fennel Dressing 7 (Add Grilled Chicken 8, Add Tuna 10)

Weekdays 9am-3pm
Prosciutto de Parma 9 Salt-cured, aged ham from the Parma Region of Italy. A hint of nutty flavor from the Parmigiano-Reggiano used in the pigs diet. Culatello 10 Cured Filet of pork thigh cured for over one year. Inspired by the prized Culatello of Emilia-Romagna. Jamon Serrano 9 Spanish cured ham that is firmer and has less fat than its Italian counterparts. Prosciutto Cotto 8 Cooked ham that is delicately flavored, brined for several days and then cooked in steam ovens until juicy and tender. Soppressata Piccante 6 A coarsely ground, dry-cured sausage made with lean pork meat, pork fat and delicious spices.

MENu SERvED

salumeRia
Finocchiono Salume 8 A Tuscan-style salume seasoned with fennel that is full of flavor and pairs well with milder foods. Spanish Chorizo 8 Cured and smoked pork sausage powerfully flavored with salt and paprika. Wild Boar Cacciatorini 12 Slighty sweet and robust dried Wild Boar Italian sausage seasoned with a blend of heirloom spices Saucisson Sec 8 Dry cured peppery garlic French sausage Bresaola 11 Air-dried, salted beef traditionally from Lombardy. Deep red color, with a gratifyingly gamy flavor. Often served paper thin, drizzled with olive oil, lemon juice and finely ground black pepper Speck 8 Dry-cured, smoked ham with a garnet color and smoky flavor with hints of juniper.

Weekends 11am-3:30pm
Portuguese Linguica 8 Cured and smoked pork sausage flavored with garlic and paprika. Cappicola 9 Cured and cooked Berkshire pork shoulder seasoned with Italian pepper and paprika. Violino di Capra 12 Center Cut Top Round Lamb Prosciutto cured and seasoned with Wine and Rosemary Mangalitsa 12 A rare Hugarian Wooly Pig that is similar in flavor to its cousin, the Iberian Black Hoof. Beautifully marbled meat with amazing flavor that is closer to beef than pork. Selezione del Salumiere 24 Chefs Pairing of Four Selections from our Salumeria and Cheese Menu

Cheese
Mahon 7 Spanish semi-hard, 12 month aged Cows Milk Murcia Al Vino 8 Semi Soft, Goats Milk, Soaked in Red Wine Parmigiano Reggiano 8 Hard, Aged Cows Milk Cheese Piave 7 Italian semi-hard, 12 month aged Cows Milk Gorgonzola 7 Soft, Cows Milk, Young Blue Cheese Manchego 8 Firm, Raw Sheeps Milk, Aged 12 months Aged Gouda 9 Semi Hard, Cows Milk Cheese, Aged 18 months Iberico 8

Hard cheese made of cow, goat and sheeps milk aged 6 months
No substitutions Entree share plate $8

Satis Bistro serves only the highest quality imported goods. We are proud to use local farmers and organic ingredients when possible.

Pommes Frites 5 Two Eggs Any Style 7 Sweet Potato Home Fries 6 Danish, Scones or Croissants 4

s ide d ishes

Crispy Pancetta 6 Chicken and Turkish Apricot Sausage 7 Multi-grain Toast 4 Bowl of Fresh Fruit 8

Executive Chef: Michael Fiorianti

A 22% gratuity will be added to parties of 6 or more Please let your server know of any allergies prior to ordering