10&10 Enoteca Menu (Update 2025)

Hard, salty Italian cheese, made with sheep's milk the name "pecorino" simply means "ovine" or "of sheep" in Italian the name of the cheese, "pecorino romano" is simply "sheep's cheese of Rome".

Manchego has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets the color of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige the cheese has a distinctive flavor, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk.

Gorgonzola dolce DOP is a soft, blue, buttery cheese made from pasteurized cow's milk it has a pale yellow buttery paste speckled with a homogeneous distribution of blue and green veins.

Taleggio is a semisoft, washed-rind, smear-ripened italian cheese that is named after val taleggio the cheese has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang.

Mitica cheese is bathed for three days in a local wine called doble pasta after three months of aging, the drunken goat cheese develops a gorgeous purple rind and a sweet, smooth flavor.

Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated.

Tuscan pecorino sheep's milk cheese incorporating the highly prized P.D.O. green pistachios from bronte in sicily it is a young cheese with a bright white colored pate and is milky in flavor it is rindless cheese and semi-hard in texture.

De valdeón is a Spanish blue cheese from león the cheese is made in posada de valdeón, in the northeast of the province of león, and is wrapped in sycamore maple, or chestnut leaves before being sent to market.

Hard, crumbly-textured cheese is made with unpasteurized cow's' milk that is semi-skimmed through a natural creaming process.

Sottocenere al tartufo is a very pale yellow to off-white cheese with truffles that have a grey-brown ash rind. It has a somewhat mild taste and is semi-soft in firmness.

Vegetarian. Vegan. Arugula, pecorino romano, lemon juice, EVOO. Add Italian Tinned Tuna, salmon for an additional charge.

Vegetarian. Romaine lettuce, fontina cheese, Grana Padano, pane caraway. Paired with Mira Chardonnay. Add prosciutto, burrata, white anchovies, salmon for an additional charge.

Vegetarian. Sicilian pealed, confit and semi-dry tomatoes, pane carasau, black lava salt, basil, EVOO.

Filet mignon, micro arugula, grana padano, curly negi, truffle crumbs.

Vegetarian. House made mozzarella, roasted roma tomatoes, basil, micro arugula, tomato coulee sauce, paired with chianti it.

Vegetarian. Green pea soup served over wild mushrooms, smoked spanish paprika, paired with christian martin blanc de blancs fr.

Vegetarian. Sushi grade tuna, sesame oil, curly negi, soy sauce, truffle panko crumbs.

In-house made cake.

Daily fresh in-house baked.

Chocolate mousse cake with hazelnuts.

Daily fresh in-house baked croissant with in-house made pastry crème and brûlée sugar on top.

Vegetarian. Served on iron skillet over in-house made raisins, marcona almonds, thyme, roasted tomato, mushrooms, 12 yrs old Giusti balsamic vinegar, EVOO, sourdough toast, paired castrum Tuscan blend it.

Spanish octopus, smoked Spanish paprika, potatoes, salsa brava, paired bico da ran, Albarino SP.

Red wine braised short rib, potato, truffle crunchy panko crumbs, paired château des Gravières Bordeaux FR.