Menupro Harborside Dinner 0218

Total Page:16

File Type:pdf, Size:1020Kb

Menupro Harborside Dinner 0218 "AAA PPPaasssiioooonnn for the Good LLLLiiiiffe" Antipasti Roasted Garlic, Spinach & Crispy Calamari & Zucchini Artichoke al Forno Tender Calamari, Zucchini Chips, Spicy Italian Crispy Parmesan Flatbread 13 Peppers, Pomodoro, Lemony Garlic Aioli 14 Hand Rolled Polpette Maine Lobster and Shrimp "Italian Meatballs" Brodo Braised, Creamy Polenta, "Scampi Style" Sautéed Lobster, Shrimp, English Peas, Aged Sheep’s Milk Cheese, Pomodoro 11 Slivered Garlic, Lemon Butter, Brick Oven Toast 16 Baked Eggplant Rollatini Wild Mushroom Risotto Rolled Eggplant, Herb Ricotta, Mozzarella, Romano "Spoon to Pot" Risotto, Olive Oil Braised Mushrooms, Cheese, Tomato Basil Sauce 11 Aged Parmesan, Peppery Arugula 11 Handcrafted Gnocchi Cozze Bianco Wild Mushrooms, Spinach, Crispy Italian Bacon, Rope Cultured Black Mussels, Crispy Garlic, Pernod, Pecorino Cream Sauce 13 Lemon Butter Sauce, Grilled Ciabatta 13 Antipasto Della Casa Sizzling Crab & Lobster A Complete Tasting of Our Handcrafted Formaggi & "Fonduta" Melted Mozzarella, Garlic Bruschetta 16 Salumeria with House-made Accompaniments 24 Chilled Shellfish Portofino Crispy Brussels Sprouts Alaskan Crab Claws, Maine Lobster, Shrimp, Olive Oil, Parma Prosciutto, Toasted Pine Nuts, Tondo Lemon, Spicy Red Sauce 28 Balsamic, Pecorino Tuscano 11 Tasting of Bruschetta Basil-Tomato and Garlic; Oven Roasted Peppers and Black Garlic; Wild Mushrooms, Buratta 12 BBrriiiicccckk OOOOvvvveeeenn Piiiizzzetttttteeee Our Signature Brick Oven Cooks Pizzas Quickly at 600 Degrees, Locking in Freshness and Flavor While Creating a Light Crispy Crust That Can't Be Duplicated g Gluten Free Crust Available Quattro Formaggi Umbria Mozzarella, Fontina, Asiago, Gorgonzola Cheese 15 Wild Mushrooms, Asiago Cream, Truffle Oil, Crisp Arugula 15 Classic Margherita Pizza Crushed Roma Tomatoes, Fresh Mozzarella, Pesto Rustica Pizza and Basil 15 Grilled Chicken, Pesto, Sun-dried Tomatoes, Mozzarella, Ricotta, Garlic-Olive Oil, Parmesan Porcelli Trio Cheese 16 Sweet Italian Sausage, Pepperoni, Parma Prosciutto, Fontina, Mozzarella, Spicy Pomodoro, Basil 16 IIInsalateee &&& Zupppee Rustic Italian Soup Caprese Insalate “Acquacotta” White Beans, Morels, Mercato Backyard Farms Seasonal Tomatoes, Creamy Burrata, Vegetables, Pesto, Shaved Parmesan, Grissini 9 House Pulled Mozzarella, Aged Balsamic, Country Olives, Torn Basil, First Press Olive Oil 13 Insalata di Cesare "Hearts of Romaine" Creamy Caper Dressing, Ciabatta Pompeii Wedge Croutons, Parmigiano-Reggiano 10 Baby Iceberg, Toasted Pignolis, Italian Bacon, Heirloom Tomatoes, Roasted Sweet Peppers, Beldi Zuppa di Aragosta Olives, Creamy Gorgonzola Dressing 10 Creamy Lobster Bisque, Lobster Chunks, San Marzano Oil 10 Tuscan Salad Mixed Greens, Olives, Gorgonzola, Cucumbers, Roma Herb Grilled Chicken Caesar Tomatoes, Pine Nuts, Honey Balsamic Vinaigrette 10 Romaine, Creamy Caper Dressing, Parmigiano-Reggiano, Ciabatta Croutons 16 "Bistecca" Steak Salad Marinated Grilled Sirloin, Cultivated Greens, Olives, Maine Lobster Salad Gorgonzola, Long Stem Artichokes, Herb Roasted Marinated French Beans, Rustic Potatoes, Tuscan Tomatoes, Toasted Pine Nuts, Crispy Onions, White Olives, Local Goat Cheese, Heirloom Tomatoes, Baby Balsamic Vinaigrette 19 Greens, House Vinaigrette 22 HARBORSIDELCHDIN 0218 FFooooccccaccia,,, PPaannnniiiinnnni aaand SSppppeeciiiiaaaalty SSSannnnddwiches Served with Maitland Mountain Farms Pickle and Choice of Pasta Insalata or Tuscan Fries New England Lobster Roll Rosemary Chicken Fresh Picked Maine Lobster, Lemon Mayonnaise, Grilled Small Farms Chicken, Oven-Roasted Zucchini, Hearth Baked Roll (Mkt Price) Tomato, Provolone Cheese, Rosemary Oil, Garden Grilled Rustic Butchers Burger Pesto, Crusty Ciabatta 15 Artisanal Butchers Blend, Pancetta Chips, Fontina Portofino Fish Sandwich Cheese, Black Truffle Aioli, Soft Baked Roll 16 Peroni Battered Day Boat Haddock, Aged Provolone, Locally Harvested Vegetables Hearth Baked Roll, Lemon Tartar 15 Marinated Grilled Zucchini, Portobello’s, Blistered Meatball & Three Cheese Peppers, Backyard Tomatoes, Eggplant, Goat Cheese, Home-made Meatballs, Provolone, Mozzarella and Garden Pesto Aioli, Arugula, Toasted Ciabatta 14 Romano Cheeses, Pressed Between Crusty Italian Bread, Pomodoro Dipping Sauce 15 CCrrrreeeaaaazzzziiiioooonnnii ddii PPPPaasttttaaaa ((((PPPPaaaasssstta CCCreeeeaaaattttiiiioooonnss)) You Never Have to Leave Your Table to Create Your Own Signature Pasta Dish, You Be The Chef. Pick Your Pasta | Pick Your Sauce | Pick Your Ingredients | Pick Your Side | Magnifico! g Gluten Free Options Available Choose Your Pasta Pick Your Savory Sauce Tagliolini, Garganelli, Rigatoni, Spaghetti, Whole Wheat Tomato Basil, Asiago Cream, Bolognese, Pesto, Rigatoni Half Portion 16 | Full Portion 20 Garlic Olive Oil Select Your Fresh Ingredients Add a Hearty Side Mushrooms, Spinach, Country Olives, Tomatoes, Italian Sausage, Chicken or Meatballs 6, Shrimp 7 Roasted Garlic, Broccoli Rabe, Sundried Tomatoes, or Maine Lobster 10 Onions, Mozzarella, Asparagus, Artichokes, Peas, Prosciutto CCCuuuuccciiiinnnnaaaa CCllassssssiiiiccccoo (CCCCllllaasssssiic Reciiiippppeeeessss)))) Veal or Chicken Parmigiana Chicken Saltimbocca Pomodoro Sauce, Fresh Basil, Melted Fontina, Boneless Chicken Breast Pounded Thin, Prosciutto, Tagliolini 29/25 Fontina, Forest Mushrooms and Fresh Sage, Sautéed Veal Scallopini in Olive Oil and Madeira Wine, Tuscan Mashed Sautéed Veal Cutlet, Prosciutto, Mozzarella, Oven Potatoes 26 Roasted Tomatoes, Spinach, Wild Mushroom, Roasted Chicken or Veal Piccata Garlic and Lemon, Tuscan Mashed Potatoes 29 Lemon, Capers, White Wine, Romano, Fresh Herbs, Spaghetti 25/29 SSSppppeeeecciallliiiitttta DDeellllllaaaa CCCCaaaassssaa ((((SSSSppeeecciiaaaallllttttiieeeessss ooffff tttthhhheeee Houssssee) o Available after 5 pm Rustic Stew of Coastal Shellfish Borolo Braised Boneless Short Rib Spicy Tomato Broth, Stew of Mussels, Clams, Maine Tuscan Kale, Baby Vegetables, Pearl Onion Agrodolce, Lobster, Calamari, Shrimp and Halibut, Grilled Stone Ground Polenta, Braising Liquids 30 Ciabatta, Saffron Rouilli 31 Hook & Line Caught Haddock Steak Frites Ancient Grain Polenta, Italian Bacon, Baby Vegetables, Marinated Grilled Sirloin, Hand-cut Italian Frites, Charred Lemon, Citrus Lobster Emulsion 27 Brushetta Tomatoes, Crema di Balsamico 26 Aragosta and Bistecca "Old World" Bella Filet Duo Butter Basted Maine Lobster & Tenderloin of Beef, Tenderloin Filets each "Crusted" with a Classic Italian Roasted Pearl Onions, Asparagus, Tuscan Potato, Flavor; Gorgonzola Dolce Fonduta | Butternut Two Sauces 39 *MP Surcharge 5 Bruschetta and Kale Pesto. Served with Baby Lobster & Crab Ravioli Vegetables, Trumpet Mushrooms, EVOO Whipped Sautéed New England Lobster, Roasted Butternut Potato, Porcini Jus 34 Squash, Sundried Tomatoes, Baby Spinach, Lobster Gulf of Maine Salmon Burro 28 Kale-Butternut Squash Risotto, Roasted Brussels "Two Pound" Garlic Butter Poached Sprouts, Grilled Lemon, Pinot Grigio Lobster Burro 30 Jumbo Maine Lobster East Coast Halibut with Tagliolini Whipped EVOO Potato, Roasted Butternut Squash, Littleneck Clams, Blistered Tear Drop Tomatoes, Grilled Asparagus, Lobster Jus 42 *MP Surcharge 5 Italian Artichokes, Capers, Lemon Zest, Italian Parsley, Extra Virgin Oil 32 _ Many items on this menu contain ingredients that are not listed; please inform your server of any food allergies or dietary restrictions before you place your order. Consumption of raw or under cooked food may result in an increased risk of foodborne illness. CCoooommmeeee ffffoooorr tthhheeee FFFFoooooodddd,,,, Leaaavvvvee wwwwiiiith tthhhhe Memoooorrieessss HARBORSIDELCHDIN 0218.
Recommended publications
  • Antipasti Pasta Beverages
    Antipasti Tiny lettuces, sunchokes, apple, saba, calyroad cows milk cheeses 14. Crispy brussels sprouts with blood orange, sopressata & chicory 14. Roman fried cauliflower, mint, capers, lemon 10. Gulf snapper ceviche, citrus tapenade, coriander, sweet potato chips 16. Wild calamari in Sicilian tomato brodetto with pine nuts and caperberries 14. PSM Smoked prosciutto, buttermilk piadina, my ricotta, pineapple mostarda 15. Octopus & mortadella spiedino, field peas, marsala, benne seed 17. Bruschetta banh mi, overnight pork, chicken liver, giardiniera, jalapeno 13. Pasta Baked / pan fried/ Risotto Risotto, daily MP. Crispy white lasagna slab, jalapeno pesto, crème fraiche, salanova 17. Southern fried chicken parm with creamy collards & fusilli 19. Penne al pomodoro, alta cucina tomatoes, toasted garlic, my ricotta 17. FRESH Wide pappardelle, bolognese gravy, american parm 16. 20 yolk tagliatelle with wild mushrooms, Tuscan kale kimchi & butter 19. Chicken liver ravioli, apple marmellata, ceci, scattered herbs 19. Ricotta gnocchi, winter vegetables, smoked salata, tomato passato 17. EXTRUDED / HAND- MADE Garganelli, smoked bacon, bronzed brussels sprouts, butternut, sage 18. Occhi di lupo, lamb/fennel sausage, young rapini, sardinian pecorino 19 Tortellini en brodo, rabbit cacciatore, oyster mushrooms, green olives 19. Black spaghetti, hot calabrese sausage, red shrimp, scallions 19. After Pasta Our gelati & cookies 7. Cream cheese panna cotta with marmellata, walnut & ginger snap crumble 10. Big Ry’s chocolate “éclair”, mousse, feuilletine, tree nut brittle 10. Apple upside-down cake, praline pecan gelato, oat streusel 9. Beverages Sparkling water 2.50. Soft drinks & iced tea 2. Coffee, hot tea & espresso 3. Cappuccino & latte 4. Consuming raw or undercooked shellfish, poultry or eggs may raise your risk of food-borne illness.
    [Show full text]
  • 13/04/18 Listino Per Categorie Merceologiche ______
    13/04/18 LISTINO PER CATEGORIE MERCEOLOGICHE _____________________________________________________________________________________ 0101 AVICOLI ED ELABORATI CONGELATI 62.002 ALETTE COTTE DURANGO SURG. KG 10 62.001 ALI DI POLLO A CONG. KG 10 903.010 BASTONCINI DI POLLO AMADORISURG. KG 10 903.013 BIRBE POLLO IMPANATE DA KG 2,5 SURG. KG 10 903.009 BIRICHINI AMADORI SURG. KG 10 903.002 BOCCONCINI DI POLLO GR 700 SURG. PZ 10 544.001 BRICCOLE DI POLLO IMPANATE SURG. KG 10 82.001 CONIGLIO INTERO CONG. KG 10 903.012 CORDON BLEU DA KG 2,5 SURG. KG 10 72.001 CORDON BLEU GR 960 SURG. PZ 10 82.007 COSCETTE CONIGLIO CONG. KG 10 721.004 COSCETTE DI POLLO 180-220 SURG. KG 10 721.002 COSCIOTTO DI POLLO G. SURG. KG 10 721.001 COSCIOTTO DI POLLO M. SURG. KG 10 544.012 COTOLETTA BIG PREMIUM 130 GR SURG. KG 10 544.004 COTOLETTA CON SPINACI KG 1 SURG. KG 10 544.006 COTOLETTA TACCHINO E POLLO KG 1 SURG. KG 10 903.006 FAJITAS DI PETTO DI POLLO SURG KG 10 40.003 FESA TACCHINO AFFETTATA KG 2,4 SURG. KG 10 40.004 FESA TACCHINO CUORE LUX P GEL. CONG. KG 10 40.002 FESA TACCHINO M. INTERA SURG. KG 10 903.011 FILETTI DI POLLO IMPANATI DA KG 2,5 SURG. KG 10 60.004 FILETTO DI POLLO AFFETTATO GR 800 SURG. PZ 10 28.010 FUSI DI POLLO CONF SURG. KG 10 28.002 FUSI DI POLLO KG 1 SURG. KG 10 447.001 KEBAB TACCHINO / VITELLO CONG. KG 10 544.003 MILANESE PETTO DI POLLO GR 200 SURG.
    [Show full text]
  • Catalogo-Frigor-Carni.Pdf
    CATALOGO PRODOTTI La Frigor Carni Sas svolge l’attività nel territorio della Regione Calabria. Il suo target di riferimento è rappre- sentato dai ristoratori più qualificati. L’azienda nasce negli anni ‘50 sotto forma di ditta individuale specia- lizzata nella distribuzione di prodotti carnei e pollame per inizitiva di Armando Viscomi. Negli anni ’80 la ditta assume la denominazione sociale di Frigor Carni di Viscomi Armando & C. Sas, con sede a Davoli Marina (CZ). Amplia l’attività, arricchendo con nuovi prodotti la gamma degli articoli trattati, occu- pando una rilevante posizione nel canale Ho.Re.Ca. Nell’anno 2005 sviluppa la commercializzazione di pro- dotti di alta qualità, proponendosi nel segmento retail. luoghi di lavoro. Il mercato della Frigor Carni Sas com- Nel 2012 inaugura la nuova sede operativa nel comu- prende la filiera GDO e grossisti, per cui oggi occupa ne di Montepaone (CZ). La nuova struttura garantisce tutti i segmenti di mercato della distribuzione. L’area una più efficace gestione e una più puntuale risposta geografica di attività è rappresentata in primo luogo alla domanda. Anche i dipendenti hanno beneficia- dalla Regione Calabria, da gran parte di territorio delle to del miglioramento ambientale vissuto nella nuova regioni confinanti e, con l’apertura della nuova sede sede. La rete vendita è supportata dalla implemen- operativa, di tutto il territorio nazionale. La domanda tazione della tecnologia informatica, che consente di della clientela viene soddisfatta dalla vasta gamma ridurre i tempi di consegna con l’utilizzo da parte degli di referenze dei prodotti carnei-ittici-freschi-congela- agenti della connessione con il sistema informatico in- ti-surgelati, ed anche verdure salumi, formaggi e altri terno.
    [Show full text]
  • The Geography of Italian Pasta
    The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).
    [Show full text]
  • Master Food Apr 2020
    PROVISIONS FULL PRODUCT LIST JANUARY 2021 REV: 18/01 (London) - Units 2-3, 199 Eade Road, London N4 1DN T: (020) 8880 2526 F: (020) 8880 2708 E: [email protected] www.alivini.com (Leeds) - Unit 5b, Helios 47, 5 Isabella Road, Leeds LS25 2DY T: 0844 556 5557 F: 0844 556 5558 INDEX Page Page MEAT 1-4 DAIRY & FRESH EGGS 4-7 Villani, Bagatto, Alcaruno, Ruliano, Tanara Giancarlo, Salumificio Padano & Parmigiano, Italcaseus, Argiolas, Amatrice, Caseificio Rossi, Spiezia, Morgante Salumi, Antica Pieve, Bernardo Hernandez SOLP, Caseificio Manciano, Auricchio, Caseificio Busti, Orchidea, (BEHER), Gerini, Bernardini Gastone, Leoni, Renzini, Rigamonti, Luigi Gioiella, Granarolo, Profumi e Sapori Del Sud, Campania Felix, Ferrari, La Bottega di Ado', Profumi e Sapori Del Sud, Artigiano Della Aversano, Sabelli, Alival, Galbani, Mario Costa, Haut Val d'Ayas, Los 'Nduja, Domingo Moreno, Romanzini Cameros, Soft & Hard Cheese - Other, Burro Delle Alpi, Eurovo FISH & SEAFOOD 8 OILS & VINEGARS 9-10 Borrelli Mare, Mare Puro, Bernardini Gastone, Robo, Sud Pesca, Farchioni, Col d'Orcia, Sanacore, Frantoio Pasquini, Vincenzo Salvo, Maruzzella, Veliero Oliveti d'Italia, De Santis, Ponti, Manicardi, Cavalli Ferdinando, Renzini, Pathos OLIVES 10-11 PASTA, RICE, FLOUR, BAKING & READY MEALS 11-16 Miccio, Vincenzo Salvo, La Sota, Sesta, La Explanada, Delicia Barilla, Voiello, De Cecco, Gerardo di Nola, Garofalo, Pastificio Cocco, Antico Pastificio Morelli, Campofilone, Cipriani, Montegrappa, Pastificio Rossi, Pastai in Brianza, Medicei, Il Ceppo, Il Pastaio, Ferron,
    [Show full text]
  • Pasta Demos and Tastings
    GETCOZY We’ve got the pasta pasta weeks March 5th-March 18th For two weeks Eataly is getting back to the basics of Italian cuisine with Pasta Weeks! Use this handy map to guide you to all the hot stops around Eataly for pasta perfection. 1 DRY PASTA 2 IL PESCE LA PIAZZA Stock up on all our shapes, Get your fill of your favorite seafood 3 Try pasta dishes from all flavors, and types of pasta centric pasta dishes at Il Pesce corners of the Piazza 4 LA PIZZA E 5 LA PASTA FRESCA 6 WINE SHOP LA PASTA The heart of Eataly where you can bring Check out our perfect wine The homebase for your home the same pasta from the restaurants! pairings for every dish. Ask pasta paradise! our wine experts for their HOUSEWARES suggestions! 7 We have everything you need to make your own fresh pasta at home R E MAIN FLOOR S T R O Beer O EATALIAN MAGIC HAPPENS HERE! RISERVA EATALIAN MAGIC HAPPENS HERE! M ROOM S WINE STORE Salumi e ENTRANCE Formaggi 6 Take Away SALUMI E STAIRS & ELEVATOR Pr STAIRS & J MOZZARELLA H a LA SCUOLA e o FORMAGGI m s n LAB e 7 ESCALATORS s & r e Housewares v y e s s GUEST 5 RELATIONS Crackers Dairy LA ROSTICCERIA BOOKS LA PASTA FRESCA SEATING B SALUMERIA ELEVATOR r AREA A e TO GROUND n a FLOOR d t i s A p t i a n c LA CUCINA s t k 2 t i i s p B a s IL PESCE t U 3 i T host host 4 C H LA PIAZZA E E HAPPENS HERE! A LA PIZZA 888 BOYLSTON R T ALIAN M LOBBY O C CRUDO ELEVATOR A E LA PASTA l o n i n v TO MAIN t e di i p DI MARE O ENOTECA a m FLOOR s i CAFFÈ LAVAZZA t e l i n , t S s A a l t & F GIC I Preserved Fish Sauces & Pestos Olive Oil
    [Show full text]
  • PRODUCT LIST COMPLETE for WEBSITE 06132012.Xlsx
    MARKET PLACE IMPORTS 677 Dutchess Turnpike * Poughkeepsie NY 12603 PH (845) 485 2502 * F (845) 485 2010 Item Code Description U/M PASTA & GRAINS CASINO PUC002 CASINO FARRO SPAGHETTI 20/17.5 OZ PUC003 CASINO FARRO LINGUINE 20/17.5 OZ PUC004 CASINO FARRO PENNE 20/17.5 OZ PUC010 CASINO FARRO SEDANINI 20/17.5 OZ PUC013 CASINO FARRO GRAIN 15/17.5 OZ DELVERDE PDV1 DELVERDE CAPELLINI #1 12/1 LB PDV106 DELVERDE NO BOIL LASAGNA #106 10/17 OZ PDV106SH DELVERDE NO BOIL LASAGNA SHIPPER 30/17.6 OZ PDV107 DELVERDE NO BOIL LASAGNA TOMATO 12/17 OZ PDV108 DELVERDE NO BOIL LASAGNA SPINACH 12/17 OZ PDV109 DELVERDE NO BOIL LASAGNA W/EGG 12/17.6 OZ PDV11 DELVERDE LINGUINE FINI #11 12/1 LB PDV12 DELVERDE LINGUINE #12 12/1 LB PDV13 DELVERDE FETTUCCELLE #13 12/1 LB PDV134 DELVERDE SPINACH TAGLIATELLE 134 20/1 LB PDV141 DELVERDE SPAGH WHEAT #141 12/1 LB PDV142 DELVERDE LINGUINE WHEAT #142 12/1 LB PDV145 DELVERDE PENNE WHEAT #145 12/1 LB PDV146 DELVERDE SPIRILI WHEAT #146 12/1 LB PDV149 DELVERDE TRICOLOR #149 12/1 LB PDV19 DELVERDE RIGATONI #19 12/1 LB PDV20 DELVERDE MEZZI RIGATONI #20 12/1 LB PDV222 DELVERDE FARFALLE #222 12/1 LB PDV263 DELVERDE GEMELLINI #263 12/1 LB PDV29 DELVERDE SPIRALI #29 12/1 LB PDV298 DELVERDE GARGANELLI #298 12/8.8 OZ MARKET PLACE IMPORTS 677 Dutchess Turnpike * Poughkeepsie NY 12603 PH (845) 485 2502 * F (845) 485 2010 Item Code Description U/M PASTA & GRAINS (CONTINUED) DELVERDE PDV3 DELVERDE SPAGHETTINI #3 12/1 LB PDV32 DELVERDE PENNE RIGATE #32 12/1 LB PDV33 DELVERDE PENNE #33 12/1 LB PDV35 DELVERDE BABY BOW TIE #35 12/1 LB PDV37
    [Show full text]
  • Ristorante Ciacco
    Guida ai Locali e Ricette www.tipicoatavola.it Tutti i locali e le ricette del Tipico a Tavola, con dettagliate informazioni e immagini fotografiche, sono sul portale: www.tipicoatavola.it III a edizione Guida ai Locali e Ricette www.tipicoatavola.it TIPICO A TAVOLA Emilia-Romagna, tradizioni e sapori mediterranei ELENCO RISTORANTI “Guida ai Locali e Ricette” Realizzato da: Bologna Ristorante Ciacco ................................................................................................................................................................ pag. 2 Ristorante La Traviata ................................................................................................................................................ pag. 4 Comitato tecnico: Trattoria Casa Buia ............................................................................................................................................................. pag. 6 Stefano Cantoni ......................................................................................................................................................... pag. 8 Giacomo Costantini Trattoria di Via Serra Giulia Gervasio La Barattina - Castel Maggiore, Trebbo di Reno ........................................................................................... pag. 10 Gianpiero Giordani Ristorante La Chiesaccia - Crespellano .................................................................................................... pag. 12 Marco Pasi Ristorante La Scuderia - Dozza Imolese ..................................................................................................
    [Show full text]
  • | Hai Lala at Tata Ta Mo Na Atau
    |HAI LALA AT TATAUS009883690B2 TA MO NA ATAU HUT (12 ) United States Patent ( 10 ) Patent No. : US 9 , 883 ,690 B2 Weinberg - Sehayek et al. (45 ) Date of Patent: * Feb . 6 , 2018 (54 ) READY - TO - EAT FRESH SPAGHETTI -LIKE (56 ) References Cited FISH PRODUCTS , METHODS OF MANUFACTURE THEREOF U . S . PATENT DOCUMENTS 4 , 704 , 291 A * 11/ 1987 Nagasaki A23L 17 / 70 (71 ) Applicant: GRADIENT AQUACULTURE 426 /513 ( 72 ) Inventors : Noam Weinberg -Sehayek , Shenzhen 4 ,806 , 378 A 2 /1989 Ueno et al. ( CN ) ; Avraham Weinberg , Kiryat Yam (Continued ) ( IL ) FOREIGN PATENT DOCUMENTS ( 73 ) Assignee : GRADIENT AQUACULTURE , CN 101011164 A 8 /2007 Shenzhen (CN ) CULTURE, CN 101209113 A 7 /2008 (Continued ) ( * ) Notice : Subject to any disclaimer , the term of this patent is extended or adjusted under 35 U . S . C . 154 ( b ) by 0 days . OTHER PUBLICATIONS This patent is subject to a terminal dis Rolls B . J . et al ., “ How flavour and appearance affect human claimer . feeding ” , Proceedings of Nutritions Society , Jun . 1982, Great Brit ain , vol. 42 , No. 109 , pp . 109 - 117 . (21 ) Appl. No. : 15 / 262 , 211 (Continued ) (22 ) Filed : Sep . 12 , 2016 Primary Examiner — Robert A Wax Assistant Examiner — Melissa Mercier (65 ) Prior Publication Data US 2017 /0049138 A1 Feb . 23 , 2017 (57 ) ABSTRACT The present invention provides a pasta - like shaped edible Related U . S . Application Data product comprising surimi, fish or portions thereof, prepared (63 ) Continuation - in -part of application No . 14 /601 , 765 , by a process consisting of the steps of: a . chopping frozen surimi to chips ; filed on Jan . 21 , 2015 , which is a continuation - in - part b .
    [Show full text]
  • Small Plates Fritters Salads Pizza Homemade Fresh Pasta Seafood Meat & Poultry
    HOMEMADE FRESH PASTA gnocchi sorrentina potato-dumpling + tomato + burrata 16 ravioli fior di latte filled pasta + lemon cream + mint oil 17 garganelli hand rolled pasta + wild boar sugo + parmigiano reggiano 22 fettuccine alfredo egg pasta + parmesan cream sauce 18 SMALL PLATES pasta al forno meat-tomato ragù + bechamel + caciocavallo 18 minestra soup + vegetables + quinoa + ceci + ricotta + olive oil 9 rapini ricotta + chili oil + oregano + breadcrumbs 9 lasagna pasta + ricotta + provolone + tomatoes + beef~pork ragú 19 melanzana crispy eggplant + grana + onion rema + stracciatella 11 bolognese fusilloni pasta + pork + beef + tomato + stracchiatella 19 spaghetti & meatballs beef + pork + san marzano + parmesan 21 FRITTERS brussels sprouts toasted almonds + paprika + lemon 9 ravioletti salmon~shrimp filled + scallops + calamari + lobster crema 23 cacio e uova fried bread balls + cheese stuffed + tomato sauce 11 fra’ diavolo linguini + shrimp + tomatoes + sherry wine + garlic 29* arancinotto rice + tomato + beef + pork + mozzarella 12 u’vroccolo cauliflower + parmigiano sauce + fried parsley 11 SEAFOOD calamaretti lightly battered squid + lemon aïoli 16 gamberi shrimp + rapini + chili + garlic + lemon + white wine 28* SALADS salmone fennel + onions + saffron + putanesca sauce + parsley 31* rughetta arugula + lemon + shaved grana padano 10 romaine hearts creamy garlic dressing + parm + anchovie + crostini 12 branzino acqua pazza sea bass + fregola sarda + cherry tomatoes 33* italian chopped felino + provolone + radicchio + onions + pickled
    [Show full text]
  • Northeast Product Catalog
    PRODUCT CATALOG NORTHEAST chefswarehouse.com BAKING AND PASTRY PIES AND TARTS ..........................11 BEVERAGES, CHEDDAR...................................19 CHARCUTERIE FILLING ........................................4 BAKED/PREPARED BREADS .......11 COFFEE AND TEA CREAM CHEESE .........................19 FATBACK AND LARD ..................26 BREAD CRUMBS .........................11 ETHNIC ........................................19 GLAZE .........................................4 BAR MIXERS ................................15 PANCETTA ...................................26 CRACKERS..................................11 FETA.............................................19 TECHNICAL BAKING ..................4 BITTERS .........................................15 PATE .............................................26 FROZEN/RTB BREAD ...................11 FONTINA .....................................19 DÉCOR ........................................4 COCONUT MILK .........................15 PROSCIUTTO ...............................26 PIZZA SHELLS ...............................11 GOAT CHEESE ............................20 BAKING MIXES ............................4 CORDIAL ....................................15 SALAMI AND CURED MEATS .....26 TORTILLAS/WRAPS......................11 GOUDA.......................................20 SAUCE, PASTE .............................6 JUICE ...........................................15 WAFERS.......................................11 HAVARTI.......................................20 FLAVORING COMPOUNDS .......6
    [Show full text]
  • (12) United States Patent (10) Patent No.: US 9,462.825 B2 Weinberg-Sehayek Et Al
    USOO9462825B2 (12) United States Patent (10) Patent No.: US 9,462.825 B2 Weinberg-Sehayek et al. (45) Date of Patent: Oct. 11, 2016 (54) SPAGHETTI-LIKE FISH PRODUCTS, (2013.01); A23L I/296 (2013.01); A23L I/307 METHODS OF MANUFACTURE THEREOF (2013.01); A23 V 2002/00 (2013.01) (58) Field of Classification Search (71) Applicant: GRADIENT AOUACULTURE, None Shenzhen (CN) See application file for complete search history. (72) Inventors: Noam Weinberg-Sehayek, Emek Hefer (56) References Cited (IL); Avraham Weinberg, Kiryat Yam (IL) U.S. PATENT DOCUMENTS (73) Assignee: GRADIENT AOUACULTURE, 4,704.291 A *ck 11/1987 Nagasaki .............. A33. Shenzhen (CN) 4,806,378 A 2f1989 Ueno et al. 5,028,444 A 7, 1991 Yamamoto et al. (*) Notice: Subject to any disclaimer, the term of this . S. A E. KEY. patent is extended or adjusted under 35 4- 4 - aCal C. a. U.S.C. 154(b) by 0 days. 2007/0172575 A1* 7, 2007 Gune ............................ 426,641 (21) Appl. No.: 14/601,765 OTHER PUBLICATIONS (22) Filed: Jan. 21, 2015 Omega 6 and 3 in nuts, oils, meats, and fish. Tools to get it right, e a?- posted online May 10, 2011.* O O The Fat Content of Fish, available online 2004. (65) Prior Publication Data Rolls et al. "How Flavour and Appearance Affect Human Feeding”. US 2015/O132434 A1 Mayy 14, 2015 Proceedings of the Nutrition Society, Jun. 1982, pp. 109-117, vol. 41, 109, Great Britain. Related U.S. Application Data (Continued) (63) Continuation-in-part of application No. Primary Examiner — Robert A Wax PCT/IB2014/063294, filed on Jul 22, 2014.
    [Show full text]