Le Virtu’s recently redesigned outdoor dining area is officially reopening (they’ve been serving outdoors for about a month now) this Sunday, May 19th with a festive event and new dishes from chef Joe Cicala. The outdoor area has been paved with stones and bordered with shrubery that should soon be blossoming. In the rear of the space is a wooden canopy with clingin vines and attractive lighting. The canopy will eventually offer a small counter for guests to sit around to enjoy drinks and host special chef’s table dinners.paved with ivory-hued stone and bordered with smaller landscaping stones and lush shrubbery which will soon blossom.
This Sunday from 1 p.m. to 3 p.m. Le Virtu will be hosting a gathering on the patio. Cicala will be serving Le Virtu soup, the restaurant’s namesake spring soup of 49-ingredients. Grilled Arrosticini (lamb skewers), grilled sausage and vegetables plus wine from the new tap wine system. Tickets cost $45 per person and include food and beverges.
Inside, Cicala’s latest menu additions will be served.
New for spring at Le Virtu:
- Burrata Pugliese con Aglio Orsino, artisanal Pugliese burrata cheese served with charred Green Meadow Farm ramps and mosto cotto
- Maccheroni alla Chitarra con Aglio Orsino, “guitar”-cut maccheroni with Green Meadow Farm ramps and pecorino romano cheese
- Tagliolini com Limone, Bottarga e Gamberetti, fine-cut pasta with lemon zest, bottarga and Gulf Coast shrimp
- Dentice con Asparagi, red snapper with Green Meadow Farm white, green and purple asparagus ragu
- Granchio dal Guscio Morbido, polenta- and beer-battered soft shell crab with charred lemon and arugula salad
- Le Virtù, traditional spring soup. Le Virtu’s Le Virtu has 49 ingredients, including vegetables, beans, lentils, pasta and meat.
Le Virtu [Official Site]
Photo by Kateri Likoudis