Spring is here (and aside from Monday morning's cool front, it's basically summer), and with it come new menus. At Tre Enoteca
(555 W. Bitters Road, 210-496-0555) patrons can expect a gamut of new goodies.
Starting this week, chef Jason Dady's
Tre Enoteca (sister eatery to Tre Trattoria, Shuck Shack and Two Bros. BBQ Market) will feature deviled eggs with kewpie mayo, Calabrian chili paste, pickled rhubarb and chives ($4); risotto with parmigiano brodo, Tuscan-marinated shrimp, cherry tomatoes, lemon and basil oil ($14); fungi pizza with market 'shrooms, caramelized onions, rosemary, ricotta and arugula ($15); Alaskan halibut with fiddlehead ferns, fingerling potatoes (probably the cutest of all potatoes), spring onion petals, cherry tomatoes and sauce barigoule ($27); pollo al mattone with cous cous, dandelion salsa verde, sundried tomatoes, piquillo peppers and basil ($24); roasted cauliflower with garlic, parm, mornay and breadcrumbs ($8); and wood-oven caponata with eggplant, spring squash, tomato, onion and mint.
The eatery is open 4-10 p.m. Tuesday-Thursday, 4-11 p.m. Friday-Saturday and 10 a.m.-4 p.m for Sunday brunch.