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OUR INGREDIENTS
The seasonal greens come from local organic markets. The flour is made from stone ground organic whole grains from Oregon: we use it for homemade bread, pasta, focaccia and desserts. Organic hemp flour is added for its taste, texture and health benefits. You can choose wholewheat focaccia or our naturally gluten free blend made only with organic buckwheat, millet and hemp flour. Whole brown rice and farro are also organic. All dishes are prepared with our own production of organic olive oil* added raw to preserve its flavors and natural vitamins. We also serve organic and vegan quinoa/amaranth gluten-free fusilli with any sauce on the menu. Salmon is Sockeye or Coho, always wild. Local fish out of Montauk varies daily: cod, flounder and monkfish, are frequent local catches. Artisan cheeses are produced on local farms with raw milk from grass-fed cows. All eggs are from Pennsylvania free range, pasture raised, red star chickens. Juices, coffee, teas, milk, butter are always organic, including freshly squeezed orange juice. The NYC water for cooking and on tables is filtered on premises. The wines marked as organic or biodynamic are produced adhering strictly to traditional methods: each bottle is unique and slightly different from the previous one.
*OUR OLIVE OIL
Olive oil is the primary ingredient of our cuisine. Good olive oil is a rare find. At Quartino Bottega Organica we produces the best in our 500 year-old family farm in Liguria, Italy. We use this truly golden delight for everything we prepare, in the kitchen and on tables. Many olive oils have one or more of the qualities listed below. Our oil has them all:
2020 harvest
Extra-virgin
Unfiltered
Organic: no pesticides, no synthetic fertilizers, ever!
First-cold pressed from hand-picked olives, naturally rich in polyphenols, alfa-tocopherols, oleocanthal