Indaco

City of Charleston

Reservations Website
dinner

Dinner Menu - 3 Courses for $50

ANTIPASTA

FOCACCIA / 9

rosemary, Parmesan, herb + paprika oil, sherry vinegar

WARM MARINATED OLIVES / 9

Castelvetrano, Cerignola, salsa verde, lemon

LITTLE GEM LETTUCE* / 14

Caesar, Parmesan, garlic crumb, cured egg yolk

BEEF TARTARE / 21

egg yolk, caper, anchovy, shallot, black garlic aioli, pickles, grilled bread

PROSCIUTTO DI PARMA / 22

Parmesan, Lively Orchards apple, honey, flatbread

BURRATA / 19

roasted sweet potato, speck ham, dijon maple vinaigrette, radish, arugula

ROASTED MUSHROOM / 15

Raven Farm’s lion’s mane, hazelnut, thyme, aged balsamic, pecorino

CROCCHETTE DI PESCE / 16

SC swordfish, Castelvetrano olive, garlic, parsley, citrus, radicchio

POLPETTE / 15

C.A.B., Keegan Filion pork, basil, San Marzano tomato DOP, Parmesan

CRISPY CLAM STRIPS / 18

Calabrian aioli, lemon, pepperoncini

PIZZA

MARGHERITA

San Marzano tomato DOP, mozzarella, basil, Parmesan

SPICY SOPPRESSATA

San Marzano tomato DOP, mozzarella, basil, honey

SAUSAGE

San Marzano tomato DOP, fontina, smoked mozzarella, banana pepper, pecorino, basil

BRUSSELS SPROUT

ricotta, mozzarella, bacon, shaved apple, Parmesan, honey

MUSHROOM

ricotta, fontina, Raven Farm’s mushroom, mozzarella, garlic, Parmesan, rosemary

ARTICHOKE

caramelized fennel, spinach, fontina, smoked mozzarella, parsley, lemon

PASTA

TAGLIATELLE* / 27

pork tesa, black pepper, Storey Farms egg, chive, Parmesan

MAFALDINE / 27

cauliflower ragu, crispy shallots, Parmesan, confit garlic, chive

CARAMELLE/ 28

Clammer Dave’s littleneck clams, roasted red pepper, crispy prosciutto, lemon, parsley

“OPEN” LASAGNA NERO / 29

Tarvin shrimp, fennel, onion, lemon, trout roe crema, tarragon

CRESTE DI GALLO / 28

Keegan Filion sausage ragu, San Marzano tomato DOP, cream,
peas, Parmesan, basil

CAVATELLI / 27

mushroom, broccoli rabe, tomato, garlic, Parmesan, basil

AGNOLOTTI / 28

Storey Farms duck ragu, crackling, duck jus, shallot agrodolce, robiola

SPAGHETTI / 26

Cacio e Pepe, Pecorino, cracked black pepper

PIATTI

ROASTED HALF CHICKEN / 32

Storey Farms chicken, orzo, broccoli rabe, shallot vinaigrette

C.A.B. FLATIRION* / 47

crispy potatoes, broccoli, black garlic vinaigrette, gorgonzola butter

KEEGAN FILION PORK LOIN CHOP / 38

Bradford Farm’s candy roaster squash risotto, winter collard pesto, foie jus

MARKET FISH / 36

winter “panzanella”, escarole, butternut squash, red onion, apple,
pumpkin seed salsa verde

CONTORNI

CRISPY POTATOES

Parmesan, Calabrian aioli

ROASTED SQUASH

goat cheese, aged balsamic

ROASTED BRUSSELS SPROUTS

Calabrian honey, pine nut, pickled red onion

WILTED ESCAROLE

Parmesan, lemon, Calabrian chili crisp

WOOD-FIRED BROCCOLI

olive vinaigrette, Parmesan

POLENTA

chive, Parmesan

Additional Information

*STATE OF SOUTH CAROLINA REGULATIONS DICTATES THAT “THOROUGHLY COOKING FOODS OF ANIMAL ORIGIN SUCH AS BEEF, EGGS, FISH, LAMB, POULTRY, PORK, OR SHELLFISH MAY REDUCE THE RISK OF FOOD BORNE ILLNESS.”

INDACO WILL ADD A SERVICE CHARGE OF 20% TO PARTIES OF 6 OR MORE // NO SEPARATE CHECKS

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