Easter Brunch $39.95 Per Adult & $19.95 for Children Under 12

Easter Brunch $39.95 per adult & $19.95 for children under 12 First Course appetizer platters be shared at the table Bruschetta cherry tomatoes, basil and garlic served on a grilled baguette Antipasto parma prosciutto, salumi, soppressata, mortadella and caprese salad Second Course select one Benedict Terra eggs benedict with let mignon, hollandaise sauce, served with hash browns and green beans Benedict Mare* classic eggs benedict with freshly made crab cake, tarragon buerre blanc sauce, served with hash browns and green beans Gnocchi potato dumplings with tomato sauce, mozzarella and basil Frittata del Giorno recipe changes daily; ask your server for details Farfalle con Pollo bowtie pasta, sautéed chicken, spinach, sundried tomatoes in an asiago cream sauce Positano house-made spaghetti, sautéed shrimp, zucchini, cherry tomatoes, garlic-white wine sauce and pecorino cheese Pollo Parma lightly breaded and pan fried chicken breast baked with pomodoro sauce and fresh mozzarella, served with a side of pasta Cavatelli beef ragù, slow cooked with red wine and tomato sauce, and served over small pasta shells Buttera house-made rigatoni pasta, Italian sausage and sweet peas in a tomato cream sauce Mare scallops, calamari, mussels, clams, shrimp, peperoncino over house-made linguini, choice of bianco or rosso sauce Ravioli house-made, stued with ricotta, served with tomato basil sauce and parmigiano Fresh Catch of the Day please ask your server for details Entree Salad* grilled beef tenderloin, shrimp or salmon on your choice of caesar, mixed greens or arugula salad ird Course assortment of desserts to be shared at the table Children’s Menu (includes dessert) Spaghetti & Meatballs spaghetti noodles, housemade meatballs, tomato sauce Farfalle con Pollo bowtie shaped pasta, sautéed chicken breast and alfredo sauce Ravioli Marinara housemade cheese ravioli with marinara sauce *items prepared with raw ingredients and/or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellsh or eggs may increase your risk of foodborne illness.

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Abruzzese Soppressata, Mozzarella, and Olives Exiles from Cockaigne
ANTIPASTO Abruzzese Soppressata, Mozzarella, and Olives Exiles from Cockaigne © 2010 State University of New York Press, Albany © 2010 State University of New York Press, Albany ABRUZZESE SOPPRESSATA, MOZZARELLA, AND OLIVES A NTIPASTO LITERALLY MEANS “before the meal.” Accompanied by a glass of wine, these cold dishes welcome guests, stimulate the appetite, and ease conversation. Although some antipasti are as elaborate as French hors d’oeuvres and Spanish tapas, this tradi- tional recipe is refreshingly simple. Simplicity, however, requires quality. Use only the freshest mozzarella and, if possible, artisan soppressata. Commercial salami is riskier. Bismarck’s grim joke about sausages and democracy remains all too valid. The U.S. Department of Agriculture forbids the import of Italian soppressata, but the best domestic brand is Columbus. The company’s Farm to Fork program guarantees freshness. I NGREDIENTS • 1 pound Abruzzese soppressata, sliced into ¼ inch-thick coins • 1 pound fresh mozzarella medallions • 1 pound Sicilian green olives (stuffed with garlic) D IRECTIONS 1. Divide a large serving tray, like Gaul, into three sections. 2. Fill each section with soppressata, mozzarella, and olives, forming the Italian flag. 3. Salute and sing Mameli’s Hymn or a rabble-rousing chorus from Verdi. 4. Serve with fresh semolina bread. 21 © 2010 State University of New York Press, Albany 22 ANTIPASTO Increase this recipe’s portions for more formal occasions. It makes a perfect reception dish for either a wedding or funeral. Not that these two events greatly differ. © 2010 State University of New York Press, Albany EXILES FROM COCKAIGNE S WADDLED IN CHEESECLOTH and wrapped in two layers of foil, three Italian sausages, which I hastily had forgotten at my parents’ over Christmas, arrived by UPS at my snowbound bungalow in Syracuse, New York, on the last day of the year.
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Muncan-Food-Corp Price List July 2015 Sheet1.Pdf
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