Winter is in full effect, and Sorella Vicina is celebrating with an updated menu that nods to the season of cooler temperatures and colorful foliage while showcasing its modern approach to Old World Italian cuisine with Mediterranean-influences.
Among the highlights of the new and updated menu:
- Red wine poached octopus: This updated dish features nduja—“a form of prosciutto trimming from the Calabria region in southern Italy,” Clark says—as well as a celery root puree, pickled onion, and a white bean relish, with white truffle oil and sherry vinegar which is commonly used in Spain and France.
- Barbaresco braised short rib: “Our short rib is braised in Barbaresco, a wine from the Piedmont region of Italy, and served with crisp polenta and Espelette-seared broccolini,” Clark says. “We lighten it up with piquillo and sherry jus, and a lemon gremolata to break through the acidity and the heavy meat. Espelette chili comes from the southern Basque region of France and the piquillo peppers are from northern Spain.”
- Anatra fettuccini il fungo: “Braised duck, a good winter-style dish,” Clark says. “It’s basically a confit leg to make it nice and soft. Butternut squash, trumpet mushrooms, sage, and white truffle give it a nice soft texture. The cheese is grana Padano, like a version of parmesan but a little saltier. It’s aged a little longer because it’s not pasteurized—that adds a salinity to it, to help cut through these big flavors.”
- Grilled 60 South salmon: Antarctic salmon is served alongside wilted baby spinach in a truffled corn and basil emulsion. “We have a chilled chickpea vinaigrette to give it a little extra bite,” Clark says. “The flavors are a combination of the Mediterranean – truffles from Italy, chickpeas from North Africa and southern Europe.”
Located in the heart of downtown Alpharetta at 35 Milton Ave., Sorella Vicina (“The Sister Next Door”) serves Old World Italian and Mediterranean-influenced cuisine rooted in the culinary cultures and traditions of Southern Italy, the South of France, and their neighbors along the Mediterranean Sea. Executive chef Sean Clark’s menu emphasizes authentic dishes with modern influences. Owner and sommelier Phillip Cooper’s curated wine list boasts a wide variety of top-shelf whites, reds, Italian and Bordeaux wines and domestic gems. The restaurant also offers a retail wine program, and a private dining room is available for buyout for parties and corporate events. Sorella Vicina is open for dinner Tuesday-Saturday from 5:30-10 p.m. For more information, please call 678-449-0029 or visit sorellavicina.com.