DOCSLIB.ORG

TAKE-OUT MENU to PLACE YOUR CURBSIDE PICK-UP ORDER CALL 631-694-3333 One10 Restaurant 569 Broadhollow Road, Melville AVAILABLE 12PM-8PM DAILY

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
TAKE-OUT MENU to PLACE YOUR CURBSIDE PICK-UP ORDER CALL 631-694-3333 One10 Restaurant 569 Broadhollow Road, Melville AVAILABLE 12PM-8PM DAILY TAKE-OUT MENU TO PLACE YOUR CURBSIDE PICK-UP ORDER CALL 631-694-3333 One10 Restaurant 569 Broadhollow Road, Melville AVAILABLE 12PM-8PM DAILY SUSHI Tuna Roll / 13 GF Shrimp Tempura Roll / 22 seared tuna, cucumber & avocado Spicy Tuna Roll / 13 GF #6 Roll / 19 GF California Roll / 13 Shrimp tempura, crab, avocado, spicy mayo, tobiko Avocado Roll / 13 one10 FAVORITES one10 Meatball /19 one10 Chicken “Parm” – Pizza Style / 15 M Bar Platter / 33 1 lb. chef blend meatball organic ground chicken, prosciutto diparma, (sausage & beef ) tomato, mozzarella, basil fresh mozzarella, herb ricotta & plum tomato 36 month aged parmigiano reggiano, beefsteak tomatoes APPETIZERS Fried Calamari, Zucchini & Artichoke / 13 Torn Burrata / 13 frisée, cherry peppers, heirloom tomato, beefsteak tomato, tomato aioli Braised saba, basil, olive oil Baby Spanish Octopus /18 Zucchini Rollatini / 10 limoncello vinaigrette, herb ricotta, mozzarella, grana padano, lemon peel & artichoke purée, baked in tomato sauce sweetie drop pepper SALADS Quattro Verdi / 11 Santorini / 13 p ear, orange, dried cranberry, feta, cucumber, beefsteak tomato, olive, feta, walnut, shallot vinaigrette onion, greek oregano, red wine vinegar, olive oil Chopped Vegetable / 14 One10 Salad / 10 avocado, tomato, cucumber, garbanzo bean, arcadian greens, cherry tomato, roasted corn, bell pepper grilled red onion, crumbled goat cheese, & crème fraiche avocado dressing balsamic vinaigrette Caesar / 12 Bibb Lettuce / 11 red romaine, “broken caesar” dressing, shaved cucumber, cherry tomato, avocado, crouton, shaved parmagiano sunflower seed, banyuls vinaigrette ENHANCEMENTS: Grilled Chicken/6, Grilled Shrimp/8, Grilled Skirt Steak/10, Grilled Tuna/12 ENTRÉE SALADS Crispy Calamari Salad / 18* Seared Tuna Salad / 21 quattro verdi, frisee, yellowfin, avocado hummus, shaved red fresno pepper, pickled red onion, alfalfa sprout, cucumber, diced tomato, garlic chip, limoncello vinaigrette edamame, bibb lettuce Chopped Shrimp / 21 Steak Salad / 22 avocado, tomato, cucumber, marinated sliced skirt steak, garbanzo bean, roasted corn, bell pepper, shaved brussels sprout, dried cranberry, broccoli floret, sunflower seed & sliced green apple, celery, crumbled gorgonzola, crème fraiche avocado dressing walnut, champagne vinaigrette Roasted Grain Salad / 16* grilled chicken, farro, roasted vegetable (carrot, butternut squash, sweet potato, beet), pumpkin seed, maple balsamic vinaigrette BURGERS (All burgers served with french fries or side salad) Classic Wagyu / 16* Artisanal Pat LaFrieda / 19* Impossible/19* thick cut applewood smoked bacon, smoked pork belly, camembert, avocado hummus, alfalfa sprouts cheddar, brioche bun, special sauce watercress, pickled red onion, (vegan lettuce wrap available) black pepper horseradish aioli, pretzel bun PASTA Gigli / 26 Fresh Pappardelle / 20 wagyu short rib,vidalia onions, mushrooms, wagyu, pork & veal bolognese, cave aged castelmagno cheese & fresh tomato, mush room, onion, italian black truffle butter shaved parmigiano reggiano,herb ricotta Rigatoni / 21 Black Spaghetti / 26 brussels sprouts, apple smoked bacon, bay scallop, shrimp, cherry tomato, asparagus, arugula, wild mushrooms, pine nuts shaved bottarga, lemon white wine Paccheri / 15 tomato, basil, onion FISH MEATS Grilled Mediterranean Branzino / 26 Chicken Parmigiana / 22 baby zucchini, artichoke heart, tomato, mozzarella, fettuccine blistered cherry tomato, caper, white wine, lemon Sauteed Butcher Block Prime Grilled Pork Chop / 29 cherry pepper & broccoli rabe Shrimp and Scallops / 28 sundried tomato, bacon, swiss chard, * Filet Mignon / 34 white wine herb nage NY Strip Stek / 37 Pan Seared Chilean Sea Bass / 34 shaved brussels sprout, roast pistachio, shallot, lobster vinaigrette SIDES Smashed Yukon Gold Potatoes / 6 Roasted Mushrooms / 6 Brussels Sprout Hash / 7 garlic, parmesan pancetta, onion brussels sprout, butternut squash, sweet potato, onion Burnt Broccoli / 6 French Fries / 6 Trofie Mac & Cheese / 8 Sautéed Broccoli Rabe / 6 parmigianio reggiano, garlic, olive oil fontina, cheddar NOTE: Items are subject to change & are based off availability. *Consuming raw or under cooked meats, fish, shellfish, or fresh shell eggs may increase your risk of food-borne illness, especially if you have certain medical conditions. GF=Gluten Friendly.
Load more

Recommended publications
  • We Serve Foods Made with Seasonal Ingredients by Small Local Producers Who Respect the Environment and Are Part of a Short Distribution Chain
    We serve foods made with seasonal ingredients by small local producers who respect the environment and are part of a short distribution chain. Such selected ingredients guarantee quality, health and wellbeing. The menu à la carte comes also with an ad hoc monthly menu which includes typical recipes from the different regional culinary traditions, while paying homage to the extraordinary various and rich foods which can be tasted in the Bel Paese (like Dante used to call Italy) from North to South. Our special SELECTIONS APPETIZERS Carabaccia THE CASARO CARABACCIA 10 CHEESEMAKER’S SELECTION Onion soup with Tuscan bread It is an ancient recipe from This soup was described for the first time in 6 cheeses: Maremma buffalo milk ricotta, Allergens: GLUTEN, MILK AND DAIRY PRODUCTS the Balkans (from the Greek 1549 by Cristoforo da Messiburgo in his robiola of Roccaverano goat cheese, pecorino di karabos, which means concave recipe book “Libro novo nel quale s’insegna Pienza sheep cheese made with raw milk aged TUSCAN PECORINO shell). Between the XI and the a far d’ogni sorta di vivande” - New in ashes, parmigiano reggiano cheese made SHEEP CHEESE FLAN 10 XIII century, in fact, many book which teaches you to cook any sort of with red cow’s milk and aged for 30 months, With sautéed pears in balsamic Greek artists came to Florence food - and included many spices and sugar Langhe blue cheese, castelmagno cheese made vinegar from Modena to decorate its churches. according to the Renaissance’s taste. with mountain pasture milk 18 Allergens: EGG AND BY-PRODUCTS, MILK AND Allergens: MILK AND DAIRY PRODUCTS DAIRY PRODUCTS 4 cheeses: Maremma buffalo milk ricotta, CHICKEN LIVER pecorino di Pienza sheep cheese made with raw TERRINE 12 Pecorino sheep cheese and pears milk aged in ashes, parmigiano reggiano cheese With a syrupy cherry heart and It has always been the typical breakfast of Tuscan farmers.
    [Show full text]
  • Mozzarella & Wine
    MOZZARELLA WHOLE FISH RAW BAR MARKET PRICE RAW BAR PLATE FOR ONE / 32 GF & WINE BAR Two shrimp, 8 oz. Lobster, Colossal Crab Cocktail MOZZARELLA CLASSICA / 10 GF Freshly caught whole fish flown in daily fromG reece, Hand Stretched Italy, Spain, Portugal, Florida and New Zealand. Our IMPORTED BUFALA CLASSICA / 12 GF fish is charcoal grilled with olive oil, lemon and sea salt. Delicate All fish is served deboned. OYSTERS EAST & WEST COAST* / MP GF BURRATA / 12 GF Always offering house favorite Mediterranean Branzino LITTLENECK CLAMS* / 14 GF Deliciously Creamy along with a seasonal selection of wild caught local, On The Half Shell BURRATA AL TARTUFO / 16 GF exotic specialty fish and seafood. WHITE SHRIMP COCKTAIL / 18 GF With Black Truffle LOBSTER COCKTAIL / 24 GF WHIPPED RICOTTA / 12 GF FISH Acacia Honey & Sea Salt COLOSSAL CRAB COCKTAIL / 20 GF MEDITERRANEAN BRANZINO / 36 GF REGGIANO PARMIGIANO / 12 GF Brussel Sprouts, Applewood Bacon, Apple, Leeks, Aged 36 Months Huckleberry Reduction APPETIZERS ONE NORTH PLATTER / 35 CHILEAN SEABASS / 47 GF “1/2 LOBSTER” BISQUE / 19 Choice of One Cheese, One Meat and Dragon Tongue Beans, Chorizo Broth, Tomato Classic Creamy Bisque with Lobster Garnish Conserva, Preserved Clams & Mussels, Spinach GF Two Vegetable CRISPY CALAMARI & SHRIMP / 20 FARROE ISLANDS SALMON / 39 GF Calamari, Shrimp & Cherry Peppers with Olive Heirloom Carrots, Baby Turnips, Baby Potatoes, Oil Aioli SALUMI & VEGETABLES Apricot Gastrique, Ras El Hanout Butter HUMMUS & GRILLED PITA / 14 PROSCIUTTO CRUDO DI PARMA DOP / 12 GF PAN ROASTED
    [Show full text]
  • Antipasti Appetizers Verticale Di Patate, Pancetta, Toma D
    Antipasti Appetizers Verticale di patate, pancetta, toma d’Alba e nocciole I.G.P. € 10,00 Vertical potatoes,”toma d’Alba” (cheese), bacon and Piemonte hazelnut Carne cruda di vitello del fassone battuta al coltello * € 10,00 Chopped steak tartare of Piemontese Fassone veal * Spiedino di tournedos di filetto di maiale con crema di piselli € 10,00 Skewers of pork tenderloin with cream of peas Sfogliatina di cipolle glassate con salsa al Raschera € 10,00 Little puff-pastry cake of Raschera cheese with glazed onion Vitello in salsa tonnata * € 10,00 Chilled veal slices with tuna sauce * Degustazione Mongalletto € 15,00 vitello in salsa tonnata *,peperoni alla piemontese, cipolle ripiene *, capônet *, acciughe in salsa verde, lingua al bagnet rous * Mongalletto combination plate: chilled veal slices with tuna sauce *, Piemontese peppers, stuffed onions *, ”capônet”(stuffed cabbage leaves ) *, anchovies in green sauce, tongue served with Piemontese tomato sauce * La pasta fatta in casa Home made pasta Ravioli del plin al burro e salvia * € 12,00 Traditional ravioli with butter and sage * “Tajarin” ai 30 tuorli al ragù di carne * € 10,00 Tagliolini pasta made with 30 yolks with meat sauce* Gnocchi di patate al Castelmagno D.O.P € 10,00 Potato gnocchi with Castelmagno cheese Ravioli di fonduta al Tartufo nero del Roero saltati al burro € 12,00 Ravioli with fondue and Roero black truffle Ravioli di ricotta ed erbette saltati al burro d’alpeggio € 10,00 Ravioli made with ricotta cheese and herbes butter sauté Le nostre zuppe Our soups Gratin di minestra di trippa in umido alla piemontese * € 12,00 Gratinéed Piemontese tripe soup * Zuppa di cipolle gratinata come la si faceva una volta ….
    [Show full text]
  • Antipasti Appetizers
    Antipasti Appetizers Carne cruda di vitello di fassona battuta al coltello * € 10,00 Chopped steak tartare of Piemontese Fassona veal * Flan di peperoni con salsa delicata di acciughe € 10,00 Peppers flan with delicate anchovy sauce Zuppetta di seppioline e moscardini € 12,00 Soup of Small cuttlefish and baby octopus Vitello in salsa tonnata * € 10,00 Chilled veal slices with tuna sauce * Crostatina ai funghi Porcini con crema al Raschera € 12,00 Tart made with Porcini mushrooms and Raschera cheese sauce Degustazione Mongalletto € 15,00 vitello in salsa tonnata *,peperoni alla piemontese, cipolle ripiene *, capônet *, acciughe in salsa verde, lingua al bagnet rous * Mongalletto combination plate: chilled veal slices with tuna sauce *, Piemontese peppers, stuffed onions *, ”capônet”(stuffed cabbage leaves ) *, anchovies in green sauce, tongue served with Piemontese tomato sauce * La pasta fatta in casa Home made pasta Ravioli del plin al burro e salvia * € 12,00 Traditional ravioli with butter and sage * “Tajarin” ai 30 tuorli al ragù di carne * € 10,00 Tagliolini pasta made with 30 yolks with meat sauce* Ravioli di fonduta al Tartufo nero del Roero saltati al burro € 12,00 Ravioli with fondue and Roero black truffle “Tajarin” ai 30 tuorli con funghi Porcini €12,00 Tagliolini pasta made with 30 yolks with Porcini mushrooms Gnocchi di patate al Castelmagno € 10,00 Gnocchi with Castelmagno cheese Rabaton –gnocchetti gratinati di ricotta ed erbette di campo € 10,00 Rabaton (type of gnocchi made with ricotta cheese and herbs gratin) Le nostre zuppe Our soups Gratin di minestra di trippa in umido alla piemontese * € 12,00 Gratinéed Piemontese tripe soup * Zuppa di cipolle gratinata come la si faceva una volta ….
    [Show full text]
  • The Agro-Industrial District of the 'Castelmagno' Cheese: Social and Economic Implications for the Rural Environment of a Small Piedmontese Valley
    The agro-industrial district of the 'Castelmagno' cheese: social and economic implications for the rural environment of a small Piedmontese valley Stefano Gonano 1 1 SMEA- Università Cattolica - Via Milano, 24 -26100, Cremona, Italy Contribution appeared in Arfini, F. and Mora, C. (Eds.) (1997) “Typical and Traditional Products: Rural Effect and Agro-Industrial Problems”, proceedings of the 52nd EAAE Seminar, pp. 553 – 556 June 19-21, 1997 Parma, Italy Copyright 1997 by Stefano Gonano. All rights reserved. Readers may make verbatim copies of this document for non-commercial purposes by any means, provided that this copyright notice appears on all such copies. Typical and traditional productions: Rural effect and agro-industrial problems 11 52 d EAAE Seminar - Parma, June 19-21 1997 STEFANO GONANO* The agro-industrial district of the 'Castelmagno' cheese: social and economic implications for the rural environment of a small Piedmontese valley. INTRODUCTION The Italian dairy sector presents peculiar characteristics in comparison with other European countries, even within the European Union; an important one is the strong presence of typical and traditional products. In fact, the Italian dairy tradition is based on production of different types of 'high quality' cheese, many of which have received a recognition in either the national or European legislation (PGI and PDO): this provides a framework for the management of the production process, for firms' organization, and for promoting the consumption of these products. The 'Castelmagno' cheese is a traditional type of cheese with some distinctive characteristics; although the value of its production is relatively small, the economic implications for the r:ural environment in the area of origin are not marginal.
    [Show full text]
  • Il Tartfuo Menu 12.08.17
    IL TARTUFO a pop-up restaurant dedicated TO fresh italian truffles & WINE TARTUFI Enhance your experience and request a layer of freshly-shaved black or white truffles WHITE TRUFFLE | $39/3g The rarest truffle, the white truffle grows wild in the forests of the small Piemontese TARTUFO township of Alba. Known as “the diamond of the kitchen,” these tubers cannot be cultivated, so each variety is only available a few months out of the year. AL TAVOLO A whole, fresh white truffle BURGUNDY BLACK TRUFFLE | $15/3g for the table | $12/g Their earthy, robust flavor is reminiscent of the deep forests they grow in. These truffles are best enjoyed thinly shaved in their raw form as a finishing touch over pasta, risotto, egg, or meat. SPECIALI 4-COURSE TASTING MENU CARNE, VINO E TARTUFO choose one tasting portion from each section · 65 Boneless braised beef short rib, red wine agrodolce onions, wine pairing, sommelier’s selection · 35 potato purée, whole white truffle for the table freshly shaved white truffles · 39 Bottle of Barolo, Mirafiore, 2012 | 225 per due ANTIPASTI CARNE CRUDA ARANCINI CON FUNGHI E TARTUFO Hand-chopped Razza Piemontese top round, extra virgin Mushroom and truffle arancini, taleggio fonduta | 12 olive oil, sea salt, gras pista, grilled bread | 15 MIDOLLO SALSICCIA DI CINGHIALE Roasted bone marrow, onion marmelata, Wild boar sausage, local sweet potatoes, pickled shallot | 13 grilled bread, parsley | 15 PRIMI TAJARIN CON BURRO AL TARTUFO Thin, egg pasta with white truffle butter | 17 AGNOLOTTI DEL PLIN AL BRASATO Housemade
    [Show full text]
  • Pasta Agnolotti Del Plin Traditional Piemontese Pinches of Pasta Stuffed with Ground Veal, Tossed in Sage Brown Butter, Parmigiano Reggiano 20
    T O G O M E N U Curbside Pickup T u e s - S u n 4 pm- 8pm 303- 393- 1040 Order Online: www.barologrilldenver.com/to - go *Please let us know if you’d like complimentary rosemary focaccia bread included in your order* *Gluten free bread available for $2* A n t i p a s t i Antipasti Plate *GF upon request artisanal cured meats, cheeses, mixed olives, house-made duck pate, fruit mostarda 14 Fritto misto lightly fried calamari, rock shrimp, seasonal fish, crispy vegetables, grilled lemon crema, bitter greens 14 Soup & Salad Wild Boar and Barley Soup braised wild boar, toasted barley, swiss chard 10 Tuscan Tomato Soup *GF classic comforting creamy tuscan tomato soup, basil pesto 10 Pear Salad *GF baby field greens, fresh pear, midnight moon cheese, banyuls vinaigrette, hazelnut 10 Beet and Radish Salad *GF mixed greens, roasted beet, shaved radish, parsley-lemon vinaigrette, castelmagno cheese 10 Pasta Agnolotti del plin traditional piemontese pinches of pasta stuffed with ground veal, tossed in sage brown butter, parmigiano reggiano 20 Spaghetti Bolognese *GF upon request housemade pasta tossed in a piemontese meat sauce, parmigiano reggiano 19 Mushroom Tagliatelle *GF upon request housemade tagliatelle, seasonally foraged mushrooms, parmigiano reggiano 19 Risotto *GF *Vegetarian upon request slow-cooked 7 year-aged acquerello carnaroli rice, english peas, lardo, toma cheese 19 Chicken Parmesan rigatoni, lightly breaded chicken, san marzano tomato sauce, melted parmigiano reggiano 22 Kid’s Pasta *GF upon request spaghetti with choice of sauce:
    [Show full text]
  • Microbial Diversity, Dynamics and Activity Throughout Manufacturing and Ripening of Castelmagno PDO Cheese
    AperTO - Archivio Istituzionale Open Access dell'Università di Torino Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese This is the author's manuscript Original Citation: Availability: This version is available http://hdl.handle.net/2318/81087 since Terms of use: Open Access Anyone can freely access the full text of works made available as "Open Access". Works made available under a Creative Commons license can be used according to the terms and conditions of said license. Use of all other works requires consent of the right holder (author or publisher) if not exempted from copyright protection by the applicable law. (Article begins on next page) 03 October 2021 This Accepted Author Manuscript (AAM) is copyrighted and published by Elsevier. It is posted here by agreement between Elsevier and the University of Turin. Changes resulting from the publishing process - such as editing, corrections, structural formatting, and other quality control mechanisms - may not be reflected in this version of the text. The definitive version of the text was subsequently published in International Journal of Food Microbiology, 143, 71-75, 2010 doi:10.1016/j.ijfoodmicro.2010.07.007 You may download, copy and otherwise use the AAM for non-commercial purposes provided that your license is limited by the following restrictions: (1) You may use this AAM for non-commercial purposes only under the terms of the CC-BY-NC-ND license. (2) The integrity of the work and identification of the author, copyright owner, and publisher must be preserved in any copy. (3) You must attribute this AAM in the following format: Creative Commons BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/deed.en), http://www.sciencedirect.com/science/article/pii/S0168160510003806 1 Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese (Running title: Microbiology of Castelmagno PDO cheese) Dolci P.*, Alessandria V., Rantsiou K., Bertolino M., Cocolin L.
    [Show full text]
  • Consultancy and Market Research Food and Dairy 1
    Consultancy and Market Research Food and Dairy www.clal.it CLASSIFICATION OF ITALIAN CHEESES According to the Italian law (Royal Decree n. 2033 of 1925), «cheese is the product obtained from whole or partly skimmed milk, or from cream, after coagulation by acidification or by renneting, also using starter bacteria or kitchen salt». Commonly cheese is considered to be a milk derivative, obtained by the precipitation of casein; therefore ricotta, which is obtained from whey, is not a cheese. Cheeses are classified on the basis of a series of parameters, which may be combined in several different manners. These parameters refer to: - type of milk employed - fat content - consistency, depending on moisture content - technology adopted during cheese-making and temperature of curd processing - duration of ripening - denomination. ►On the basis of the type of employed milk, cheeses are distinguished in: - cow milk cheeses - ewe’s milk cheeses - buffalo milk cheeses - goat milk cheeses For cheeses not produced from cow milk, indication of the species is mandatory. ►On the basis of fat content, expressed on dry matter, cheeses are classified as follows (Law n. 142/1992): - full-fat cheeses: fat content, expressed on dry matter, over 35% (Robiola, Gorgonzola, Taleggio, Bitto, Fontina, Montasio, Bra, Raschera, Grana Padano, Parmigiano-Reggiano, Pecorino, ecc.); - light (or semi-fat) cheeses: fat content varying between 20 and 35% on dry matter; - low-fat cheeses: obtained from skimmed milk; fat content below 20% on dry matter. It is noteworthy that for many P.D.O. cheeses obtained from partly skimmed milk (e.g. Grana Padano, Parmigiano-Reggiano, Asiago, Castelmagno, Raschera, etc.) the Product Specification only indicates a minimum fat content on dry matter.
    [Show full text]
  • C O Ck Ta Il Style
    Carving Station (Host Selects Two) COCKTAIL RECEPTION Prime Filet Mignon, Leg of lamb, Prime Rib, Whole Branzino, Faroe Islands Wild Salmon, Passed Canapés Roasted Turkey Breast Each Individually Plated by Our Chefs and Passed by Our Professional Staff Accompanied By SEE MENU FOR SIX SELECTIONS Yukon Gold Potatoes with Lemon Parsley & Olive Oil From Our Fresh Mozzarella Bar Creamed Kale Bufala Classica, 18 Month Aged Parma Prosciutto, Lucky Tomatoes, Roasted Peppers, Caponata alla Sicilliana Dessert Bar Assorted Olives & Carciofini, Artisanal Breads Pastry Chef Prepared Petit Fours & Gelato Crostini’s or Fresh Mediterranean Greek Yogurt Bar Salted Caramel Crunch, Dark Chocolate Coffee Chips, Wild Thyme Honey, Brown Sugar Streusel, Organic Salad Trio Granola, Acai Berries, Mixed Fresh Berries ORGANIC ARCADIAN GREENS Black Grapes, Candied Hazelnuts, Roasted Tomatoes, Cucumber, Red Onion, Pancetta, Cocktails & Beverages Roasted Peppers, Gorgonzola, Barrel Aged Feta Cheese, Premium Open Bar Corn, Ricotta Salata Two Signature Drinks PURPLE KALE Orange Supremes, Shaved Fennel, Candied Pistachios, Eight Sommelier Selected Wines Parmigiano Focaccia Croutons, Anchovies, Parmigiano Sixteen Imported & Domestic Draught Beers Reggiano, Colossal Olives Organic Coffee / Specialty Tea / Cappuccino PETIT ROMAINE Espresso / Soda / Fresh Brewed Iced Tea Caesar Dressing, Balsamic Vinaigrette, Orange Yogurt Dressing, Gorgonzola & Chic Pea Dressing Grilled Marinated Fresh Vegetables Grilled Zucchini, Squash, Roasted Peppers, Grilled Mushrooms: Beech, Maitaki,
    [Show full text]
  • Gourmet Vegan
    il Margutta INVERNO 2018 veggy food & art since 1979 MAGAZINE N° 5 ? cultura apericena* ! : E ARTISTI mostre * Mv fatti CUCINA eventi wi-fi e ARTE; amoreperglianimali NCULTURA gourmetg * CULTURA cucinaARTE a eccellenzanaturale musica n U CUCINA @ benessere !vegetarian artisti fatti eventi * musica * FOR YOU COMPLIMENTARY COPY MENU...TO À THE STARSLA from 19.30CARTE We are pleased to welcome you to our restaurant… Our main ingredients are passion, love and respect for nature, together with the desire to astound and captivate you by using prime ingredients from environmentally-friendly sources. Ours is a responsible choice, both for the environment and for our well-being. Here, taste comes with lightness and beauty, fantasy and tradition and last but not least, innovation. Bon appetit. Mirko Moglioni FROM OUR VEGETABLES GARDEN OV CREAMY AND TRUFFLE CLASSIC AND CREATIVE (SALADS E RAW FOOD) CORNMEAL MUSH (SECOND COURSES) served with Castelmagno cheese fondue 15 OV PUNTARELLE SALAD PUMPKIN SOUFFLÈ with goji berries, chickpeas mayonnaise, with fine black truffle, rhubarb caramel shallot, radish served with quail PRALINES OF BROCCOLI AND POTATOES and taleggio cheese fondue with “cacio e pepe” mousse egg and pumpkins with mustard 15 12 12 OV MUSHROOM SELECTION OV DALÌ PLATTER roasted Porcini mushrooms marinated in V WINTER SALAD a selection of our starters mixed salad leaves, sunflower seed, Port wine, Champignon mushrooms stuffed (For two people ) grapefruit, grapes, pomegranate, with tofu and seitan flavored with lime, keiser pear and walnuts 30 Plurotus mushroom cutlet, and Shiitake mushrooms grilled and in oil 12 WHEAT, RICE AND SOUPS (MAIN COURSES) 18 V CASTELFRANCO RADICCHIO with grilled polenta croutons, TRIS OF CABBAGE MEATBALLS rhubarb roots in osmosis, pumpkin gel OV CREAMED CAULIFLOWER VIOLET with purple cauliflowers and pine nuts, and bergamot essence OF SICILY yellow cauliflowers and pistachios, white with gelée of balsamic vinegar cauliflowers and hazelnuts.
    [Show full text]
  • 1 Summary Introduction
    SUMMARY INTRODUCTION ........................................................................................................................................... 2 ASIAGO ............................................................................................................................................................ 3 BITTO .............................................................................................................................................................. 5 BRA .................................................................................................................................................................. 6 CACIOCAVALLO SILANO ............................................................................................................................ 7 CANESTRATO PUGLIESE ........................................................................................................................... 8 CASATELLA TREVIGIANA ......................................................................................................................... 9 CASCIOTTA D’URBINO ............................................................................................................................ 10 CASTELMAGNO ......................................................................................................................................... 11 FIORE SARDO ............................................................................................................................................. 12 FONTINA.....................................................................................................................................................
    [Show full text]