Poggio's Festa del Pesce Starts Today

Chef Peter McNee starts offering his fish-centric Festa Del Pesce menu today at Poggio in Sausalito. Through Saturday, typical Italian whole fish preparations like fried smelt with lemon aioli will be offered. There's also a menu of ten additional cooked and raw seafood dishes available. We've managed to snag it. Not-surprisingly, uni -- an ingredient we've seen on several new menus around town -- is on there. So this is now a solid player on the "trend to watch" team.

crudo (raw)
lemon marinated mackerel, celery, sauce gribiche 7
yellowtail with pickled zucchini, radish, fino basil 10
uni with avocado and peach 9
local albacore, "tonno crudo alla battuta di coltello," with chile, lime, cucumber, mint 7
sockeye salmon carpaccio, english peas, crème fraiche, horseradish 9

cotto (cooked)
oak-grilled calamari, chorizo, cranberry beans,
tomato and corn stew 9
fritto of smelt, lemon and fennel with smoked paprika aioli 7
braised cuttlefish “alla trippa” with corona beans 8
“crocchetta di baccala” crispy salt cod fritters 8
slow roasted octopus and pork belly confit, crispy potatoes, poached egg 10

choose any three cotto/crudo antipasti for 21

[Photo: Peter Greenberg]