Jason Neroni Details Menu for Venice's Superba Snack Bar
Fresh off his two-night menu sneak peek at Pitfire Pizza on Fairfax, Jason Neroni has revealed some more tasty tidbits on his newest collaboration with Pitfire founder Paul Hibler, Venice's Superba Snack Bar, which is slated to open in July. 
G. Snyder Eclectic Acres Greens with ricotta, blossoms and jalapeño dressing
The space will be a modern take on what they call a "pastaria," a restaurant based on handmade pastas. Neroni and company will be using an extruder that he calls an "adult Play-Doh machine"; the pasta dough will be made with rye flour, giving it a unique texture. Turn the page for a few sample dishes from the menu.
Dinner
"Salumi & Charcuterie"
Chicken Liver Mousse with Balsamic Cherries
Campagnola Terrine with Black Garlic and Celery Salad
"Snacks"
Braised Octopus, White Romesco, Opal Mustard and Shaved Fennel
"From Our Backyards"
Eclectic Acres Greens with Housemade Ricotta, Blossoms and Pickled Jalapeño Dressing
"From Our Hands"
Agnolotti with Smoked Pine Nuts, Pig Cheeks, Five-Spice and Amaro
Garganelli with Lamb Bolognese, Black Garlic
Lunch
"From Our Hands to Yours"
Snack Bar Burger with Taleggio, Picked Garlic Aioli, Dill Pickle, Butter Lettuce on a Bao Bun
Pork Belly Cubano with Smoked Ham, Mustard and Mayo on Ciabatta
Brunch
"Eggs"
Scrambled with Asparagus, Chives, Crab Meat and Crema Fresca
Poached with Spanish Ham, Brown Butter Béarnaise and a Biscuit
Sunny Side Up with Roasted Potatoes, Duck Pastrami, Maple Glazed Figs and Caramelized Onions
"More Than Just Eggs"
Bialy with Salmon Pastrami, Scallions and Caviar Cream Cheese
Lemon Ricotta Pancakes with Smoked Maple Syrup and Pink Pepper Whipped Cream
Also on the menu will be a selection of beer and wine cocktails, including a beer sangria made with Belgian white, prosecco, chardonnay and apricot juice. (We sampled this one at Pitfire, and it's a certified summertime winner.)
Superba Snack Bar will be located at 533 Rose Ave. in Venice and will be open for lunch and dinner on weekdays, and for weekend brunch.
Want more Squid Ink? Follow us on Twitter or like us on Facebook. Reach the author at gsnyder@laweekly.com or follow him on Twitter at @searchanddevour.
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