DOCSLIB.ORG

THE CAFE LUNCH TAKEOUT MENU AVAILABLE SATURDAYS & SUNDAYS 11:30Am - 3:00Pm

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
THE CAFE LUNCH TAKEOUT MENU AVAILABLE SATURDAYS & SUNDAYS 11:30Am - 3:00Pm Welcome THANK YOU for your support! THE CAFE LUNCH TAKEOUT MENU AVAILABLE SATURDAYS & SUNDAYS 11:30am - 3:00pm ANTIPASTI E INSALATE BEVERAGES OUR HOUSEMADE REFRESHMENTS arancini 9 hibiscus lemonade 6 three porcini-risotto balls, melted mozzarella iced strawberry green tea 6 center, truffle-honey glaze peppermint limeade 6 burrata 15.95 mango chamomile chiller 6 soft creamy mozzarella, grilled zucchini, arugula, italian specialty sodas (inquire for flavors) 3 lemon vinaigrette, torn fresh mint and parsley italian iced peach tea 3 tea (hot or iced) 5 / coffee (hot or iced) 4 insalata caprese 11.95 cappuccino 4.5 / latte 4.5 / espresso 4 heirloom tomatoes, fior di late mozzarella, tomato sugetto, basil sauce, our grilled focaccia COCKTAILS TO GO lavender bliss (8 oz, ~2 drinks) 22.99 crunch salad 11.95 rum tumeric tonic (8oz, ~2 drinks) 22.99 bed of organic local mesclun greens, shaved snap cask-aged negroni (8oz, 2.5 drinks) 27.99 peas, cabbage, jasmine rice, creamy tomato cask-aged meletti manhattan (8oz, ~2.5 drinks) 27.99 dressing, mozzarella, salumi, parsley leaves and crispy lentils [gluten free, available vegan] WINE BOTTLES TO GO pinot blanc, trimbach, alsace, france 14.99 pinot grigio, colterenzio, alto adige, italy 18.99 PANINI / SANDWICHES / SUBS chianti, fratelli grati 12.99 cabernet sauvignon, edge, alexander valley, ca 18.99 eggplant parmigiana sub 12.95 delicately fried eggplant layered with tomato, BEER TO GO basil and fresh mozzarella in a hollowed out inquire for full list crusty baguette [vegetarian] nonna’s meatball sub 14.95 FULL BEVERAGE LIST three traditional pork and beef “polpette al sugo,” If you'll be on our patio please inquire for the full tomato ragú, pecorino romano, melted beverage list and you can enjoy it at your table. mozzarella, basil, in a hollowed out crusty baguette leaning tower of mortadella 13.95 PASTA thinly shaved imported mortadella, broccoli rabe spaghetti al crema di basilico 16.95 “relish”, toasted pistachios, multi layered between light basil cream sauce, heirloom cherry tomatoes, slices of our focaccia shaved parmigiano reggiano [gluten free pasta available] mozzarella in carrozza 10.95 the original mozzarella “stix”, crispy fried tufoli al pomodoro 16.95 mozzarella sandwich, tomato sughetto on the side tubular pasta, san marzano tomato sugo, [add prosciutto cotto] 4.50 grana padano cheese, basil [gluten free pasta available] tagliatelle bolognese 18.95 the traditional… 9 hour ragu of beef, pork, veal, chicken, mirepoix, vino sangiovese, a little sundried tomato paste, sage, and a handful of secrets SWEETS [gluten free pasta available] cocoa currant biscotti (2 pieces) 3.5 pecan italian wedding cookies (2 pieces) 3.5 SIDES almond lace florentines (2 pieces) 3.75 hand cut potato fries 7.95 grated grana padano cheese, truffle ketchup glazed anise cookies (2 pieces) 3.5 gelato - inquire for today's flavors 4.99 bag of italian potato chips 3.99 choice of //truffle//sundried tomato//plain Not all ingredients are listed. Before you place your order please inform your server if a person in your party has any food allergies. .
Load more

Recommended publications
  • Paolosrestaurantmenu [36768]
    Paolo’s Restaurant Menu Antipasti - Starters Crespelle £7.25 Avocado Napoli £7.95 Oven baked pancakes filled with spinach, mushrooms, ricotta Oven baked avocado with anchovies, capers cheese and topped with butter and parmesan cheese. and fresh tomato Garlic Bread £6.30 Asparagus Al Forno £7.25 Oven-baked asparagus wrapped in Parma ham topped Parmigiano Asparagus £8.95 Garlic Bread with Cheese £7.95 with butter and Parmesan cheese. Asparagus and avocado with smoked Italian pancetta and feta cheese, balsamic vinegar and Parmesan cheese. Olives and Bread £5.50 Bruschetta (For one) £5.25 Home-made bread topped with (For two) £8.95 Gambereitti Ai Funghi £7.50 Home-made bread with Italian olives, olive oil and fresh tomatoes, garlic, mixed Prawns on toasted bread, cooked with garlic, mushrooms, balsamic vinegar. peppers, mozzarella, rocket, olive oil, touch of lemon and parsley. dressed with olive oil. Insalata Tricolore £7.50 Antipasto Della Casa (For one) £8.95 Aspargus Alla Bufala £8.95 Avocado, tomato and mozzarella salad with extra-virgin Asparagus with smoked Italian pancetta and buffalo olive oil and a fresh basil pesto. Mixed Italian salami, cheese, (For two) £13.50 tomatoes, artichoke, mozzarella, Parmesan cheese and balsamic vinegar olives and bread. Avocado Al Forno £7.25 Fresh Calamari £8.95 Half an avocado topped with tomato cream sauce, parmesan Mozzarella in Carrozza £8.95 Ask your server for availability - Rings of fresh calamari, and mozzarella cheese and oven-baked. Mozzarella breadcrumbed served with spicy tomato sauce floured and fried. Pasta Della Casa Al Forno ~ Oven Baked Carni ~ Meat Sides an additional extra Spaghetti Alla Bolognese £9.50 Lasagne £10.95 Minced beef, tomato sauce, Parmesan and oregano.
    [Show full text]
  • Download Our Menu
    salad specials Lunch Only Jumbo Shrimp Salad Jumbo Shrimp Lightly Floured, Seasoned and Pan Grilled with Olive Oil and Garlic over Mixed Greens with Homemade Dressing. “Crispy Golden” Fish Salad Seasonal Fillet Fish Pan Fried in Olive Oil and Crispy Garlic over Mixed Greens with Homemade Dressing. Chicken Anchovy Salad Boneless Chicken Thighs Pan Fried in Olive Oil, Garlic and Anchovy. Served with Mixed Greens. sandwich specials Lunch Only prepared with homemade baked bread, served with a house side salad and home made dressing. Salami or Prosciutto Sandwich (Cold Cut) Meatball or Sausage Sandwich Eggplant Parmigiana Sandwich Sausage Pepper Sandwich Chicken Parmigiana Sandwich Fish Sandwich Sunday - Thursday: Last kitchen order at 8:45 pm. Friday and Saturday: Last kitchen order at 9:15 pm. DAM-6/19 appetizers cold appetizers Home Made Cold Antipasto Prosciutto and Melone Prosciutto, Salami, Cheese, Anchovies, Marinated Italian Ham and Melon. Vegetables and Olives over a Bed of Romaine Lettuce with Home Made Vinaigrette Dressing. Salami, Cheese, and Anchovies Roasted Peppers Carpaccio** Thin Sliced Raw Beef Filet Mignon. Artichoke Peperonata Marinated Artichoke Hearts, and Roasted Peppers Jumbo Shrimp Cocktail Served in a Home Made Vinaigrette Dressing. hot appetizers Garlic Bread Fried Crab Cake Mozzarella in Carrozza Shrimp Alla Basil Deep Fried Mozzarella Cheese. Shrimp Cooked with White Wine, Butter and Fresh Basil. Calamari in Carrozza Deep Fried Calamari. Zuppa Di Clam Appetizer Fresh Clams in a Red Wine Tomato Sauce. Fried Calamari Legs Deep Fried Calamari Legs Served with a Fresh Clams Scampi Appetizer Special Tartar Sauce.. Fresh Clams in Olive Oil, Garlic, White Wine and Butter.
    [Show full text]
  • APPETIZERS Mozzarella in Carrozza- 13 Layer of Mozzarella and Bread Deep Fried to Crisp
    APPETIZERS Mozzarella in Carrozza- 13 Layer of mozzarella and bread deep fried to crisp. Served over Filetto di Pomodoro sauce. Grilled Octopus 16 Marinated and grilled to perfection. Fried Calamari 12 Calamari Modena 13 Fried calamari coated with balsamic glaze, and sweet chili sauce. Mussels 13 Marinara sauce, or garlic and white wine. Zuppa di clams 13 Marinara sauce, or garlic white wine. Shrimp Limone 15 Baked jumbo shrimp in a white wine lemon sauce. Topped with seasoned bread crumbs. Antipasto Italiano for one 9 or two 14 Imported cheeses, meats, and grilled vegetables. Shrimp Tango Tango 14 Crispy shrimp in a creamy sweet and spicy sauce. Caprese Salad 12 Clams Oreganate 13 SALADS Blackened Salmon 18 Cajun spices coated, grilled over baby green. Mediterranean 15 Romaine lettuce, roasted peppers, onions, with a balsamic vinaigrette. Topped with grilled shrimp and crabmeat. Arugula Salad 9 With fresh orange, onion, tomato in olive oil and lemon dressing. PASTA Homemade Gnocchi Bolognese 17 ** Classic veal, beef, and pork meat sauce in a basil tomato sauce. Homemade Fettucine Carbonara 16 Cream sauce with bacon, onion, and peas. Seafood Fra Diavolo 23 (spicy) ** Sautéed shrimp, clams, and mussels in spicy marinara sauce over linguine. Cavatappi Napoletani 17** Sautéed eggplant, basil, mozzarella, ground beef, in a red sauce. Oven baked. Linguine Clam Sauce 17** Fresh clams sautéed in marinara or white wine sauce. Rigatoni Con Broccoletti 17 Sautéed sausage, sundried tomatoes, broccoli in a garlic oil white wine sauce. Rigatoni Vodka 15 ** Cream sauce with vodka, sundried tomatoes, and fresh tomatoes. Pappardelle Positano 23 Sautéed shrimp, shiitake mushrooms, cherry tomatoes in garlic and oil.
    [Show full text]
  • Fried Native Oysters 12 House Tartare Sauce House
    Bar Menu Fried Native Oysters 12 *Pulled Pork Sliders 10 House Tartare Sauce House Slaw, Pickles, Mango Barbecue House Garlic Bread 9 Chicken Lettuce Wraps 10 Warm Pecorino Romano Fondue Ginger, Garlic, Scallion, Hoisin Sauce Meatball “Crostinis” 12 *Prime Rib “French Dips” 12 House Whipped Ricotta, Tomato Marmalade, Caramelized Onion, Provolone, Au Jus Fresh Basil *Steakhouse Burger Sliders 10 Buttermilk Fried Chicken “Drummettes” 12 Traditional Accompaniments House Sauces - Mango Barbecue, Honey Mustard, Spicy, Sweet & Sour House Mushroom Ravioli 12 Black Garlic Cream Sauce *Short Rib “Reubens” 10 Sauerkraut, Swiss, Honey Mustard Seasonal Flatbread 12 Chef’s Inspiration ANYA’s “Poutine” 10 French Fries, Demi Bacon Cheddar, Pickled Hand Battered Onion Rings 9 Fresno Pepper, Chive Black Garlic Ketchup *Carrozza Sandwich 10 *Haute Dog 12 Savory Egg Batter, Fresh Mozzarella, Grilled Sausage, Caramelized Onion, Tomato, Pesto Grain Mustard * Sandwiches served with fresh cut fries Bar Menu X ANYA’S HAPPIEST HOURS EVERY DAY 4:00 PM TO 6:00 PM BAR PLATES $9 EACH X Fried Native Oysters Pulled Pork Sliders House Tartare Sauce House Slaw, Pickles, Mango Barbecue House Garlic Bread Chicken Lettuce Wraps Warm Pecorino Romano Fondue Ginger, Garlic, Scallion, Hoisin Sauce Meatball “Crostinis” Prime Rib “French Dips” House Whipped Ricotta, Tomato Marmalade, Caramelized Onion, Provolone, Au Jus Fresh Basil Steakhouse Burger Sliders Buttermilk Fried Chicken “Drummettes” Traditional Accompaniments House Sauces - Mango Barbecue, Honey Mustard, Spicy, Sweet & Sour House Mushroom Ravioli Black Garlic Cream Sauce Short Rib “Ruebens” Sauerkraut, Swiss, Honey Mustard Seasonal Flatbread Chef’s Inspiration ANYA’s “Poutine” French Fries, Demi Bacon Cheddar, Pickled Hand Battered Onion Rings Fresno Pepper, Chive Black Garlic Ketchup Carrozza Sandwich Haute Dog Savory Egg Batter, Fresh Mozzarella, Grilled Sausage, Caramelized Onion, Tomato, Pesto Grain Mustard COCKTAILS & WINE BY THE GLASS $9 X BEER BY THE GLASS $5 X.
    [Show full text]
  • C O O K I N G C L a S S
    C O O K I N G C L A S Cooking School Summer Cooking Camps S Corporate Culinary Team Building E Children’s Cooking Birthday Parties S Private Cooking Parties Full-Service Catering APRIL THRU 710 South Avenue West, Westfield, NJ 07090 (908) 232-5445 SEPT. www.classicthyme.com 2021 **Combined Kids & Youth Cooking Series** Basic Kitchen Skills with Miss Sue Four Mondays, April, 5, 12, 19, & 26, 4-6 PM, , Ages 4 thru 9 year olds, $199 per student Drop-Off No Adults To help children develop basic cooking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand. This four-session program will teach them safety in the kitchen, knife skills, food groups, proper measuring, kitchen lingo and the use of kitchen tools and small appliances. As we work from basic preparation (‘Mis en Place’) to clean up, the students will practice these skills each week cooking and eating what they prepare. Menus Kid’s Favorite Foods Class One – safety, tools, knife skills, prep, cook and eat Sautéed Lemon Chicken, Baked Orzo with Eggplant and Mozzarella, plus Ricotta Bread. Class Two – continue skills, learn about the food groups and basic tastes, prep, cook and eat Breakfast Enchiladas, Baked Egg Cups, Breakfast Cookies Energy Bites. Class Three – continue skills, prep, cook and eat Old Fashioned Pot Roast, Mashed Potatoes, Cheese Puffs, and Apple Coleslaw. Class Four – The Grand Finale – Students will prepare for the last feast, Cheeseburger Meatloaf, Corn Chowder, Broccoli Patties, and Chocolate Chip Cookies.
    [Show full text]
  • STUDENT HANDBOOK a GUIDE to MAXIMIZE YOUR SACI EXPERIENCE Front and Back Cover Images: Details of Michelangelo’S Sistine Chapel
    STUDIO ARTS COLLEGE INTERNATIONAL STUDENT HANDBOOK A GUIDE TO MAXIMIZE YOUR SACI EXPERIENCE Front and back cover images: details of Michelangelo’s Sistine Chapel. SACI STUDENT HANDBOOK A Guide to Maximize Your SACI Experience Studio Arts College International Palazzo dei Cartelloni Via Sant’Antonino 11 50123 Florence - ITALY T (+39) 011 055 289948 F (+39) 011 055 2776408 [email protected] www.saci-florence.edu 4 CONTENTS Welcome..................................................7 SACI Mission Statement............................8 SACI Facilities.............................................9 School Regulations and Policies.............10 Housing................................................14 Other SACI Services..................................17 Visitors...............................................18 SACI Academic Information.....................20 Course Information....................20 Financial Information...............22 SACI Field Trips.........................................24 Florence’s Schedule.................................26 Health and Safety ...................................27 Fitness Facilities.......................27 Medical Information.................28 Safety Information....................31 Communication.....................................35 Telephone...............................35 Faxes, Photocopies, and IDs......37 Email and Internet....................37 Mail.....................................38 Money Transactions.................................39 Getting Around in Florence.....................41
    [Show full text]
  • Scopri Con Noi Un Mondo Di Gusto E Praticità
    CATALOGO Estate 2014 Scopri con noi un mondo di gusto e praticità Ogni giorno ha un gusto nuovo Ogni giorno ha un gusto nuovo Da 40 ANNI siamo gli specialisti dei surgelati e siamo presenti con OLTRE 900 PUNTI VENDITA in tutto il mondo. Scopri in questa pagina quello più vicino a casa tua, dove il nostro staff sarà lieto di accoglierti e di guidarti alla scoperta di un ASSORTIMENTO DI PRODOTTI UNICO per ampiezza e per qualità delle proposte. Solo da noi puoi scegliere tra oltre 750 DELIZIOSI SURGELATI, pensati per una CUCINA PRATICA E GUSTOSA e per rendere speciale ogni momento della giornata, dalla prima colazione ai dessert. Solo da noi trovi le più gustose ricette della tradizione italiana, gli aperitivi più nuovi e sorprendenti, oltre 100 primi e secondi piatti microondaBILI, un’esclusiva selezione di SPECIALITÀ dal mondo, pesce e crostacei delle migliori origini e qualità, golosi dessert anche monoporzione. Scopri anche tu il mondo Picard e passaparola! Indice Aperitivi e antipasti pag. 3 Crostacei pag. 14 Torte salate, focacce, pizze pag. 4 Carne pag. 14 Primi piatti pag. 5 Verdure pag. 15 Cucina internazionale pag. 8 Panetteria e prima colazione pag. 19 Secondi piatti pag. 10 Pasticceria pag. 20 Pesce pag. 11 Gelati pag. 21 Per soddisfare al meglio le tue esigenze, Picard mette a disposizione il suo Servizio Consumatori. Uno staff di esperti in tema di qualità, alimentazione e nutrizione è a tua completa disposizione per fornirti tutte le informazioni di cui hai bisogno e rispondere a dubbi e curiosità su prodotti, punti vendita e iniziative Picard.
    [Show full text]
  • AAA Chef Syllabus 7.2.11
    APPLIED ABILITY AWARDS SYLLABUS [Edition 7.2.11 - applicable to exams commencing 2011] AAA Chef Examination The Award This Applied Ability Award, the second in what will be a progression of three, will be presented to Chefs who, under test conditions, can demonstrate their ability to work to the professional standard expected of an accomplished Kitchen & Larder Chef working without supervision. The aim of the Award at Chef level is for the assessors, acting on behalf of their fellow chefs and employers, to define and establish the benchmark that denotes those who have acquired the fit-for-purpose, job-ready skills that are immediately suited to taking responsibilities and advancing within craft-based kitchens. The Award will be decided on the basis of a one-day examination comprising a 3.5-hour practical worth 70% of the marks; an online, multi-choice knowledge test to be completed within one hour for 20% of the marks; a 20-minute interview for the remaining 10% of marks. The assessors are chefs and employers with first-hand experience of workplace needs. Candidates at this level are expected to be at least junior/demi chefs de partie. Note, candidates need not take the Foundation Chef exam prior to the Chef exam. However, it is expected that the Chef candidate will have already acquired the skills and aptitude of a proven AAA Foundation Chef; the requirements below are additional to those of the first level exam. EXAMINATION REQUIREMENTS Ability Assessment Measures Candidates will be expected to show accomplished practical skills and knowledge in the areas listed below, any of which may be appraised or tested in one form or another.
    [Show full text]
  • MOZZARELLA in CARROZZA with GARLIC, CAPER and ANCHOVY SAUCE Ingredients: 15 Sandwiches = 30 Servings
    MOZZARELLA IN CARROZZA with GARLIC, CAPER and ANCHOVY SAUCE Ingredients: 15 Sandwiches = 30 servings 2 Large Pepperidge Farms white bread 6 Cans beer 1 5 lb block mozzarella cheese salt & pepper 12 large eggs Canola oil 5 Lb AP Flour METHOD Preheat oil in deep fryer 1. Slice cheese 1/8” thick – 30 slices 2. Make each Carrozza sandwich with three slices of bread and two slices of cheese. 3. Make a thick beer batter: Beat eggs, then add flour, salt & pepper. Thin out if necessary with beer. 4. Dip sandwich into flour, then coat with the beer batter. 5. Deep fry until golden brown. 6. Refrigerate, then cut into four triangles. 7. Deep fry the triangles to brown the cut edges 9. Serve two triangles per person with Garlic Butter sauce. Garlic Butter, Caper and Anchovy Sauce 3 Lb Unsalted butter 1 Tube anchovy paste 2 Bulbs garlic EVOO 1/4 cup each dried herbs: Parsley, Basil and Oregano ½ Cup capers METHOD 1. Puree garlic with olive oil 2. Whip butter at room temperature in mixer 3. Add the herbs and and garlic to the butter 4. Heat garlic butter, anchovy paste and capers in a frying pan. RISOTTO WITH CLAMS, MUSSELS AND LOBSTER Yield: 30 servings 10 cups aborio rice 1 Bag small clams (60 pieces or more) 20 cups chicken or seafood stock 15 Rock lobsters 2 large onion chopped 3 lb. 31-35 shrimp cleaned & deveined 2 lb. Butter Salt & pepper 1 Btl white wine 4 lbs mussels METHOD 1. Melt 1 lb. Butter in large sauce pan(s).
    [Show full text]
  • From the Deli Counter Side Dishes Pasta
    ✓ (all daY loNG) MENU ENtrEEs FroM tHE dEli coUNtEr bY Maremmana steak tartare . Whim Portion Organic yolk egg, red radish, grilled artichokes, Langhirano ham “Zuarina” Selection ✓ (all daY loNG) Meaux mustard, roman zucchini, challotts, capers . 20,00 € 28 months old 50/100 gr. 8,00 € 16,00 € Gaeta’s focaccia stuffed Natural Bologna Mortadella with 36 prEt-À-GoUrMEt with scarola and olives months seasoned parmigiano Reggiano’ Flakes . 6,00 € 10,00 € MINI ROSETTE GOURMET Grilled octopus and ricotta cheese, Pontecorvo roasted peppers 16,00 € Norwegian smoked wild salmon Rischia tutto Burrata cheese from Andria, Snapper fish ceviche “Ortolana” style Home made Pan Brioche, Isigny butter . 18,00 € anchovies from the Adriatic Sea, dried tomatoes . 4,00 € with tapioca Giardiniera Tapioca giardiniera, “Buggerru” Tuna from San Pietro island in extra virgin An american in Rome raw vegetables, fish ceviche, Jalape ño . 15,00 € olive oil, baby carrots, celery, red onions, zucchini, Spiced and smoked brisket beef, mustard mayo, Four meatballs in “Cacciatora” style with cucumbers, peppers Sicilian broccoli, radishes . € tomatoe, lettuce, Jumbo cucumber . 4,00 € 16,00 pioppini and cardoncelli mushrooms Smoked Norwegian salmon, Anchovy fillets from the Adriatic Sea Il Musichiere Rosemary, sage, pioppini and cardoncelli mushrooms . 10,00 € Burrata from Andria and onions . 4,00 € Selected anchovies, Isigny butter, bread croutons . 16,00 € Chicken liver and foie gras paté The Highest Enjoyment in Extra Virgin Olive Oil 10,00 € Apricots Brunoise, Luxardo’s cherries, pan brioche . 10,00 € Agnoni Vegetables Fried lamb cutlet, artichokes cream . 4,00 € Artisan pickled vegetables “Fait maison” Vucciria Fried chickpeas pancake with sesame Beef carpaccio marinated whit red wine with guacamole .
    [Show full text]
  • Breakfast Brunch Lunch M E
    breakfast brunch lunch menù AN ITALIAN EXPERIENCE brunch tagliere di salumi e formaggi___ 30 (x2 people) selection of high end imported cured meats and cheeses with Imported Buffalo Mozzarella Burrata di Bufala con bruschetta ai funghi porcini___ 19 imported buffalo Burrata, bruschetta with imported Porcini mushrooms, Speck and sundried tomatoes mozzarella in carrozza___ 18 breaded mozzarella sandwich with anchovies from Amalfi Coast served with imported 24 months aged Prosciutto di Parma and green salad mozzarella di Bufala Campana DOP___ 16 Imported fresh buffalo Mozzarella, with Caprese Salad and marinated grilled eggplants acquasale cilentana con tonno e pomodoro___ 16 hard bread with imported “CALLIPO” e.v.o oil canned tuna fillets, tomatoes, basil, Gaeta’s olives, caper berries uova al tegamino e ciambotta___ 16 fried eggs served with imported Porchetta, southern italian vegetables stew and toasted bread uova in camicia___ 16 poached organic eggs served with Prosciutto Cotto (Imported Italian “Ham”), Asiago Cheese, boiled sliced potatoes, evo oil and toasted bread uova in Purgatorio___ 15 Eggs in Purgatory (2 eggs), southern italian tomato sauce, parsley, imported Caciocavallo Cheese and bread frittata di spinaci___ 15 spinach Frittata with PDO Pecorino Romano cheese, served with green salad and bread frittata di spaghetti___ 16 “Spaghetti pie”, with 2 eggs, Parmigiano Reggiano, cherry tomatoes and basil AN ITALIAN EXPERIENCE pasta ravioli del giorno ___ 19 in-house handmade fresh ravioli of the day: filled and served depending on availability of fresh products. linguine zucchine e gamberetti___ 18 linguine with shrimps, zucchini and fresh cherry tomatoes (imported Di Martino “Bronze Drawn” pasta) cooking time 8 minutes.
    [Show full text]
  • Lunch Menu Fe ANTIPASTI Insalata
    Vecchio Ca Il Lunch Menu fe ANTIPASTI Insalata Calamari Fritti $11.99 Insalata Mista $7.99 Fresh Calamari Fried to a Golden Brown, Served with Mixed Greens Served in a House Dressing Hot or Sweet Marinara Sauce Caesar $11.99 Mini Orancini (Star Ledger Favorite) $10.95 Crisp Romaine, Parmigiano Cheese & Caesar Dressing, No Anchovies Breaded & Seasoned Mini Rice Balls Stuffed with Risotto, Chopped Meat & Mozzarella Cheese, Served with Marinara Sauce House Salad Lettuce, Tomatoes & Onions in our House Dressing $8.99 Mozzarella in Carrozza $10.95 Fresh Mozzarella Cheese Pressed Between Slices of Bread, Flash Fried & Baked Golden Brown, Served with a Side of Marinara M E C AIN COURS OLD OR HOT INSALATA PRESSED PANINI Mozzarella Santa Lucia $14.99 Fresh Mozzarella, Roasted Peppers, Sopressata & Prosciutto di Parma, Milano $13.95 Sun-Dried Tomatoes, Chopped Olives, Onions & Tomatoes over Fresh Mozzarella Cheese, Roasted Red Peppers, Basil and Extra Virgin Olive Oil Mixed Greens with a Balsamic Vinaigrette Venezia $13.95 Chopped Salad $14.99 Grilled Chicken Breast with Roasted Red Peppers, Fresh Mozzarella & Sun-Dried Tomatoes, Chopped Greens with Tomatoes, Onions, Red Beans, Chick Peas, Roasted Peppers, Drizzled with a Balsamic Vinaigrette and Asiago Cheese in a Balsamic Dressing Eggplant Caprese $13.95 Avocado Salad $16.25 House salad topped with Grilled Shrimp, Sliced Avocado, Tomato & Red Onions Breaded Eggplant, Fresh Mozzarella, Roasted Red Peppers Add $4.00 for Chicken - $5.00 for Sirloin Steak or Shrimp to any Salad Chipotle $13.95 Grilled
    [Show full text]