Poscol Restaurant
and Vinoteca

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Poscol opened in April of 2009, by world-renowned Chef Marco Wiles. Named after the street in Chef Marco's home town in Italy, Poscolle translates into "after the hill" and now marks the third latest restaurant to be opened by the Wiles Restaurant Group. With the focus on it's Italian wine selections and small Italian bites, it is consdered a typical wine bar that can be found on the streets of Venice.

menu

Chef Marco has created this menu with the basis of a the fine wine selection in mind. Every dish is selected to complement the selection of wines and carefully prepared with fresh ingredient to fit quality expected from world accalimed Chef Marco Wiles

salumi $9 each
5 - 23$ | 7 - $29
9 - $36 | gran Misto $49

• prosciutto san daniele (18months)
• prosciutto cotto
• speck (alto adige)
• jamon serrano (hand cut)
• soppressata
• tuscan garlic salame
• spicy coppa
• mortadella
• salame finocchiona
• *bresaola
• *testa
• *veal lingua
• *pork cheek sausage
• *porchetta
• *House Salumi

tramezzini
(finger sandwhiches)

• egg salad and asparagus $6
• mortadella, peppers and mustard $7
• smoked salmon & robiola $8
• tomato, bufala & arugula $8

verdura $6 each

• fennel gratin with fontina
• roasted parsnipts & carrots with reggiano
• beets, hazelnuts & capra "in cartoccio"
• zucchini and mint
• blueberry caponata
• broccoletti with anchovies
• olives $7

fritto $7 each

• enoki mushrooms
• shishito peppers
• polenta & salami
• potato & spicy salami crochette

pesce $9 each

• baby octopus with cannellini beans
• braised calamari, wine & tomato
• baked cod mantecato
• shrimp, prosciutto, garlic & chillies *$10

schiacciate $10 each
(flat breads)

• tomato, bufala & olives
• mozzarella, potatoes, rosemary, & arugula
• fontina & mushrooms
• mixed salad, reggiano & prosciutto

Insalate $8 each

• romaine, walnuts, & pocorino
• arugula, radicchio & tomato
• celery root, apple & horseradish
• farro

piatti $15 each

• chicken cacciatore & polenta
• sicilian barbecue pork ribs
• texas quail "farcito"
• black wild rice & spicy shellfish

risotto $10 each

• butternut squash & chicken livers
• mushroom risotto
• valpolicella & reggiano

pastas $10 each

• backed tagliolini "harry's bar" bachamel & proscuiutto
• cannelloni with broccoli, tomato & reggiano
• pappardelle, pheasant & mushrooms
• tagliatelle al ragu' bolognese

brushette $5 / $19 for all

• chicken liver pate
• garlic & bottarga
• tomato & egg
• peppers & anchovies
• fava beans & pecorino $6

formaggi (regional cheese)
  $6 each |  3 for $14
  6 for $19 |  9 for $25

cows milk

• parmiggiano reggiano (emilia romagna)
  aged to perfection, piquant, sweet, salty and crunchy
• fontina val d'aosta (valle d'aosta)
  rich, mushroomy, with a long spicy finish
• Ubriaco del piave (veneto)
  marinated in passito. fruity, well balanced
• montasio vecchio (friuli)
  aromatic flavor and pleasantly spicy
• ricotta fresca (Brooklyn N.Y.)
  rich flavor, thick, silky texture
• gorgonzola (lombardia)
  soft with a balance of spicy, earthy, and sweet flavors

Sheeps Milk

• pecorino romano (lazio)
  granular, spicy and salty
• pecorino toscano (toscana)
  tangy, acidic, clean flavor
• pecorino foglie de noce (marche)
  moist, with a lightly peppery, clean, slightly acidic flavor
• pecorino marzolino (toscana)
  rind rubbed with san marzano tomotas. Juicy, delicate, lactic, sour and tangy

Mixed Milks

• la tur (piemonte) cow, sheep and goat
  soft and runny, cakey, rich flavor of sour cream
• robiola bosina (piemonte) cow and sheep
  mild, creamy mushroomy, perfectly balanced
• blu di bufala (lombardia) bufala
  fine crubly texture, with large, strait veins of blue mold

Sunday - Roast Suckling Pig