Bufad Has A New Spring Menu

Bufad introduces new pizza, salad and a Kensington Quarters meatball.

Now that we’ve finally had one inarguably spring-y weekend, the new spring menus are really starting to pop up around town. And Bufad (at 1240 Spring Garden Street) isn’t about to be left out of the action.

It’s not like they’re suddenly going to start serving sushi or anything, but new to the menu is their Kensington Quarter’s grass-fed beef meatball, stuffed with smoked mozzarella in slow-cooked tomato sauce. They also updated their local mixed greens salad, with radishes, pickled rhubarb and shaved Fiore Sardo in a lemon-tarragon vinaigrette.

And while sure, meatballs and salads are interesting, what you really want to know about is the new pizza. It’s going to be an artichoke and Sicilian olive pie, with slow-cooked tomato sauce, burrata and pangrattato.

Oh, and all new menu items? They are, of course, available through Bufad’s new delivery service.

Spring Menu at Bufad

Small Plates and Salads

Antipasti – Seasonal local foods roasted, sautéed, preserved, or however we see fit. Served family-style for two. 13

Local Mixed Greens Salad – Radishes, pickled rhubarb & shaved Fiore Sardo. Dressed in a lemon-tarragon vinaigrette. Finished with crushed pistachios. 11

Spinach Salad – Fava beans, roasted wild mushrooms & a farm egg. Dressed in a warm red wine-pancetta vinaigrette. Finished with Pecorino Toscano Stagionato. 11

Burrata – Creamy stracciatella and mozzarella with sautéed asparagus, preserved lemon, Marsala raisins & toasted pine nuts. Finished with chili oil & pangrattato. 12

Kensington Quarter’s Grass-fed Beef Meatball – Stuffed with smoked mozzarella in our slow-cooked tomato sauce. Topped with grated Pecorino Romano. 9

Littleneck Clams – Served with prosciutto cotto & new potatoes in an oregano, spring onion & white wine broth. 13

Margherita – Uncooked San Marzano tomato sauce, fresh mozzarella, torn basil & extra virgin olive oil. 13

Marinara – Slow-cooked tomato sauce, slivered garlic, fresh oregano, basil & extra virgin olive oil. 11
(Add littleneck clams or anchovies for 3)

Sausage – Spicy Italian fennel sausage, cacio e pepe & braised greens. Finished with Fulvi Pecorino Romano. 14

Mushroom – Roasted wild mushrooms, asparagus & Fontina Val d’Aosta. Finished with a wood-fired egg & truffle oil. 15

Artichoke & Sicilian Olive – Roasted artichokes and green olives, slow-cooked tomato sauce, burrata & pangrattato. 14

Lamb Sausage – Slow-cooked tomato sauce, English peas & mint. Finished with Fiore Sardo. 15

Fennel & Carrot – Roasted fennel and carrots over a Chevre bechamel. Finished with a sorrel-pistachio pesto. 13 (Add prosciutto for 3)

Bufad [Foobooz]