Brigantessa Is Now Open for Weekend Lunch
Bell Prosciutto Pizza is on the lunch menu at Brigantessa.
East Passyunk’s Brigantessa is now open for lunch from noon to 3 p.m. on Saturdays and Sundays. Executive chef and partner Joe Cicala and chef de cuisine Julia Robinson are serving up his pizzas plus antipasti, panini and Contorni (sides).
It’s a perfect break to your holiday shopping on the Avenue.
Brigantessa’s Lunch Menu
Antipasti
Caramelized squash, sheep’s milk ricotta, Prosciutto di Parma, pumpkin seeds 13 “Neonata di Sardelle” fermented baby eels, Calabrese chili, grilled rustic bread 12
Wood-grilled mackerel alla scapece, orange segments, fennel, shaved beets 13
Assorted local and imported artisanal pecorino cheeses, chestnut honey 15
Selection of imported and domestic salumi and assorted antipasti 29
Pizze
Margherita- San Marzano tomatoes, housemade mozzarella, basil 16
Marinara- San Marzano tomatoes, garlic, oregano, extra virgin olive oil 15
Regina- buffalo mozzarella, Piennolo tomatoes, basil 17
Calabrese- ‘nduja, roasted peppers, sheep’s-milk ricotta, Calabrese chili oil 17
Sorrentina- buffalo mozzarella, Meyer lemon, basil 17
Racchetta- sheep’s-milk ricotta, San Marzano tomatoes, eggplant, basil 19
Tartufo- seasonal mushrooms, shaved black truffle, sheep’s-milk ricotta, squash puree 25
Macellaio- smoked mozzarella, ‘nduja, house-made pork sausage, pancetta 20
Stella- San Marzano tomatoes, sheep’s-milk ricotta, buffalo mozzarella, sausage 19
Bel prosciutto- buffalo mozzarella, arugula, prosciutto, Parmigiano Reggiano 19
Friarielli- buffalo mozzarella, pork sausage, broccoli rabe, Calabrese chili oil 18
*Add an egg to any pizza for an additional $2*
Panini
Crispy eggplant, smoked scamorza, ‘nduja, yellow Piennolo tomato agrodolce 11
Braised brisket, broccoli rabe, long hots, buffalo mozzarella, caramelized onions 11
Pecorino Gregoriano, cardoncelli mushrooms, artichokes, truffle oil, honey 10
Buffalo mozzarella, baby arugula, basil, sundried tomato pesto 10
Prosciutto di Parma, capocollo, buffalo mozzarella, olive tapenade, baby arugula 10
Contorni
House-made pork sausage stuffed long hots 8
Wood oven-roasted artichoke hearts, preserved lemon, toasted breadcrumb 8
Wood oven-roasted cardoncelli mushrooms, nepitella 8
Charred broccoli rabe, calabrese chili oil 7
Brigantessa [Foobooz]
