DOCSLIB.ORG

“Hot-Box” Catering Menu Free Corporate Delivery (Limited Hours & Distance) 408.453.1000

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
“Hot-Box” Catering Menu Free Corporate Delivery (Limited Hours & Distance) 408.453.1000 “Hot-Box” Catering Menu Free Corporate Delivery (Limited Hours & Distance) 408.453.1000 Minimum 15 Orders Required to Receive these Special Prices No Substitutions Please *** IndicatesVegetarian Dishes Chicken Parmesan Served with Pasta & Veggies on the Side 13.95 Chicken ala Griglia Served with Pasta & Veggies on the Side 13.95 Grilled Chicken Salad Choice of Caesar or Spring Mix 11.95 *Gluten Free Penne with Gluten Free Italian Sausage (1) 12.95 *Spaghetti with Meatball (1) 11.95 *Lasagna (Contains Beef & Pork) 13.95 *Shrimp Fiori (Pasta, Shrimp and Tomatoes in a Spicy Red Sauce) 16.95 *Pasta Primavera (Veggies, Pasta in a Light Garlic Cream Sauce) *** 11.95 *Pasta Fresca (Garlic, Olive Oil, Diced Tomatoes & Basil) *** 11.95 *Eggplant Parmesan *** 11.95 All Boxed Lunches are Individually Packaged and Include an Individually Packaged Fresh Roll with Butter ...and of course Individually Packaged Disposable Utensils * Designated items include a Side Salad All Prices Subject to Sales Tax (Prices subject to change at anytime without notice) Revision 8.20.20 Partial Catering Menu Free Corporate Delivery (Limited Hours & Distance) Salads/Soups/Appetizers/Breads Desserts Bread & Butter (Per Loaf) $7.00 Cheese Cake 11” (Two Week Notice Required) $65.00 Garlic Bread (Per Loaf) $10.00 Chocolate Cake 11” $45.00 Minestrone (per serving) $5.50 Tiramisu $50.00 / $100.00 Soup of the day (per serving) $5.50 Fresh Baked Cookies $1.50 Individual (Assorted) Call 1/2 pan Full Pan Antipasto $55.00 $84.25 Drinks Caesar Salad $30.00 $50.00 Domestic Water $1.25 Mixed Green Salad $30.00 $50.00 Regular (20oz Bottles) $2.50 Spinach Salad $30.00 $50.00 Diet (20oz Bottles) $2.50 Calamari $65.00 $100.00 Assorted Platters Pizzas Assortment of Cheese & Crackers $35.00 (12”) $65.00 (16”) Click Here Fruit Platter $35.00 (12”) $65.00 (16”) Seafood Dip & Assorted Crackers $35.00 (12”) $65.00 (16”) Wraps Veggie Platter w/ Ranch $30.00 (12”) $55.00 (16”) Click Here Antipasto $55.00 (12”) $100.00 (16”) Entrees and Side Dishes ***Indicates Vegetarian Dishes 1/2 pan Full Pan Sauteed Veggies Always Fresh, Never Frozen *** $45 $75 Rice Pilaf Prepared with Green Peas and Sweet Yellow Corn *** $35 $60 Penne Marinara Imported Pasta with Vito’s Marinara *** $40 $75 Veggie Lasagna Fresh Vegetables, Layered Pasta Sheets with Cheese and Sauce *** $60 $110 Pasta Fresca Angel Hair Pasta w/ Fresh Basil & Tomatoes in Garlic and Olive Oil *** $58 $110 Pasta Primavera Fusilli Pasta with Fresh Vegetables in a Cream Sauce*** $60 $115 Cheese Ravioli Raviloi Packed with Ricotta Cheese in Marinara Sauce *** $60 $115 Vodka Pollo Penne Pasta Sauteed in our Vodka Sauce with Fresh Chicken Breast $65 $120 Gnocchi Potato Dumplings Wrapped in Mini Pasta Shells in Marinara Sauce *** $60 $115 Fettuccine Alfredo Fettuccine Pasta in Our Classic Alfredo Cream Sauce *** $58 $110 Eggplant Parmigiana Old Family Recipe, The Best in the Valley*** $65 $120 Farfalle Bow Tie Pasta w/ Prosciutto & Peas in a Cream Sauce $65 $120 Penne al Pollo Penne Pasta with 100% Chicken Breasts and Broccoli in a Red Sauce $65 $120 Meat & Spinach Ravioli Ravioli Filled with Meat & Spinach in Marinara Sauce $65 $120 Raviata Rigatoni Pasta w/ Spicy Italian Sausage & Black Olives in a Spicy Red Sauce $65 $120 Meat Lasagna Meat, Sausage and Cheeses Layered in Pasta Sheets and Sauce $75 $140 Baked Penne Siciliana - Regular or Vegetarian Style $65 $120 Sausage With Peppers & OnionsServed in a Light Red Sauce $75 $140 Chicken Dishes (Choice of Marsala, ala Griglia, Picatta or Parmigiana) $75 $140 Buonadonna Chicken, Prawns, Bell Peppers and Mushrooms in a Garlic & Cream Sauce$85 $160 Skirt Steak Pasta Rigatoni Pasta & Skirt Steak in a Mushroom Demi-Glaze Sauce $70 $130 Vongole Linguini Pasta & Clams in a White Wine or Light Red Sauce $75 $140 Meat Balls in Marinara Angus Chuck with Italian Sausage and Spices $3.00 (each) Italian Sausage in Marinara Only The Best... New York Sausage Company $3.00 (each) Teriyaki Chicken Skewers 100% Fresh Chicken Breast $3.00 (each) Grilled Chicken, Julienne Cut 100% Fresh Chicken Breast $5.00 (poumd) ****1/2 Pans Typically Serve 6-8, Full Pans Typically Serve 16-18**** Gluten Free Fusilli Pasta Also Available - Call For Pricing Special Requests? Just Call 408.453.1000 Ask for George Serving Utensils, Plates and Untensils Included at No Extra Charge All Prices Subject to Sales Tax (Prices subject to change at anytime without notice) (Rev 3/2012) .
Load more

Recommended publications
  • FETTUCCINE ALFREDO* SHRIMP 4.50 Pellegrino’S House Made Alfredo Sauce Served Over ITALIAN SAUSAGE 3.00 Fettuccine
    APPETIZERS SPINACH ARTICHOKE DIP* STEAMER CLAMS* Spinach, Artichokes & Parmesan, Blended Together One Pound of Fresh Local Manila Clams Saute ed in with Italian Herbs, Spices, & Cream Cheese. White Wine and Garlic Butter. Topped with Served Hot with Fresh Crisp Seasoned Parmesan Cheese. 15.49 Tortilla Chips. 11.49 BRUSCHETTA CAPRESE PLATTER* Fresh Diced Tomatoes, Red Onions, Basil & Olive Oil Fresh Mozzarella, Tomato, & Basil, Drizzled with Tossed Together & Served with Kalamata Olives, Olive Oil & Balsamic Glaze. 12.49 Parmesan Toasted Ciabatta Bread & Provolone Cheese. 11.99 BREADED RAVIOLI CALAMARI RINGS Breaded Cheese Ravioli Served with House Made Sliced Calamari Dredged in a Light Italian Batter and Marinara Sauce. 11.99 Fried to Perfection then Topped with Parmesan Cheese. Served with Aioli Sauce. 14.49 SALAD & SOUP SOUP Meatball Minestrone Topped with Parmesan Cheese & Croutons. Cup 5.75 Bowl 7.75 Fridays Only-Homemade New England Clam Chowder. Cup 6.75 Bowl 8.75 SIDE SALAD Garden Salad- Spring Greens with Cucumbers, Tomatoes, Olives, Red Onions & Croutons. Served with your Choice of Dressing. 5.99 Caesar Salad– Fresh Romaine, Caesar Dressing, Croutons & Parmesan Cheese. 5.99 Antipasto Salad*– Spring Greens, House Marinated Mediterranean Vegetables & Parmesan Cheese. Served with our Signature Italian Dressing. 6.99 Salad Additions – Anchovies or Gorgonzola 2.25 Chilean Shrimp 4.50 ENTRÉE SALADS Dressings: Italian, Ranch, Blue Cheese, Honey Mustard, Thousand Island, Champagne Vinaigrette ITALIAN CHEF SALAD* SHRIMP LUIGI* Spring Salad Greens Topped with Genoa Salami, Spring Salad Greens, Chilean Shrimp, Tomato, Capicola, Pepperoni, Provolone Cheese and Cucumber, Olives, Red Onion & Sliced Hard Boiled Mediterranean Vegetables. Served with our Signature Egg.
    [Show full text]
  • Italian Wedding Soup
    Italian Wedding Soup Yield: 8-10 servings Ingredients: Meatballs: ½ lb Ground Lean Beef ½ lb Ground Pork 1 Small Onion - grated 1 Large clove Fresh Garlic - minced 1 Large Egg 1 Slice White Bread - crust removed and torn into small pieces ½ Cup Parmigiano-Reggiano Cheese - grated ⅓ Cup Fresh Italian Parsley - small chopped 1 tsp Kosher Salt Fresh Ground Black Pepper to taste (Apx ¼ tsp) Soup: 1lb Acini di pepe pasta* 2 Quarts (8 Cups) Chicken Broth - homemade preferred but a low-sodium store bought is fine 1lb Escarole (can substitute curly endive or spinach) - rough chopped 3 Hard-boiled Eggs - diced 2 Large Stalks Celery - diced 1 Large Carrot - peeled and diced 1 Medium Onion - diced Kosher Salt and Fresh Ground Black Pepper to taste Preparation: 1) In a large bowl, mix together the grated onion, garlic, egg, bread, parsley, salt and pepper until thoroughly combined - Stir in the ground beef, ground pork, and parmigiano-reggiano cheese until well mixed (DO NOT 'squeeze' the meat) 2) Shape the resulting mixture into on inch diameter meatballs (apx 1 ½ tsp of mixture each) and place on a baking sheet until ready to use 3) Cook pasta according to package in a large pot of salted water until al dente - Drain and chill in refrigerator until ready to use 4) Bring chicken broth to a boil in a 4-6 quart soup pot over medium-high heat 5) Add celery, carrot, and onion to the broth and return to a simmer (adjust heat as necessary) - Allow to simmer for 10 minutes 6) Add the prepared meatballs and escarole to the broth and return to a simmer - Allow to simmer until meatballs are cooked through and escarole is tender (apx 8 minutes) 7) Add the diced hard-boiled egg taste and allow to simmer for an additional 1-2 minutes 8) Adjust seasoning with salt and pepper to taste 9) Place ½ cup of the cooked/chilled pasta to each serving bowl and ladle the soup directly over the pasta - Serve immediately garnished with a little grated parmigiano-reggiano cheese if desired * Acini di pepe is a small, round pasta that is commonly used in soups and cold salads.
    [Show full text]
  • BARILLA PASTA Thinner and Narrower
    LONG PASTAS CR6240 Linguine 12/16 oz. Linguine, a close relative of fettuccine, is made from long, flat strands of pasta but is ABOUT BARILLA PASTA thinner and narrower. Linguine originated in the Liguria region of Italy where the air is fragrant with salty ocean breezes and the aroma of delicious food cooking. Linguine is known to pair best with traditional pesto and tomato, oil-based or fish based sauces. Barilla is an Italian CR6265 Spaghetti Plus, 2/160 oz. family-owned food Spaghetti is the most popular shape in Italy. The name comes from the Italian word company. Established in spaghi, which means "lengths of cord." Spaghetti originates from the south of Italy and is commonly used w/ tomato 1877, its now an sauces, fresh vegetables, or fish. As everybody’s favorite, Spaghetti pairs well with just about any kind of sauce. Try international group Spaghetti w/ simple tomato sauce, with or without meat or vegetables or try it with fish or oil-based sauces, or carbonara. present in more than 100 countries. A world leader SHORT PASTAS in the markets of pasta CR6230 Farfalle 12/16 oz. and ready to use sauces, Farfalle, dating back to the 1500’s, originated in the Lombardia and Emilia-Romagna part the Barilla group is of Northern Italy. Farfalle are rectangular or oval pieces of pasta that are pinched in the recognized world wide as a middle. Farfalle is great with intense fragrances and flavors. Try it with light sauces with symbol of Italian vegetables or fish, dairy based sauces, simple oil based, or in pasta salads.
    [Show full text]
  • Grocery List
    “A Place to Meet” Groceries To Go Shopping List NOTE: All items are based on availability and pricing is subject to change. QTY Grocery Item Retail Price QTY Grocery Item Retail Price BREAD EGGS Rustic Italian Bread—Everyday $6.50 Waseda Tri Color Eggs—1 Dozen $4.99 French Baguette—Everyday $5.00 Yuppie Hill Brown Eggs—1 Dozen $3.99 7-Grain Sourdough—Everyday $7.00 Rustic White Sourdough—Everyday $7.00 BUTTER / PEANUT BUTTER White Sourdough—Thursday Only $8.50 Pine River Dairy Unsalted Butter—1 lb $5.99 Ciabatta—Tuesday Only $4.00 Goodlife Creamy Peanut Butter—14 oz $4.99 Sesame Ciabatta—Friday Only $4.00 Goodlife Crunchy Peanut Butter—14 oz $4.99 SOUP MEATS SOUP Pint—any flavor $6.99 Bell & Evans Free Range Whole Chicken $4.99 / lb SOUP Quart—any flavor $13.99 Il Ritrovo Ground Chicken—bulk $5.99 / lb Vegetable Minestrone Soup—1quart $13.99 Ferndale Market Ground Turkey—bulk $4.29 / lb Potato, Leek, Sausage, Kale Soup—1 quart $13.99 Waseda Farms Beef Stew Meat $9.99 / lb Chicken Dumpling Soup—1 quart $13.99 Waseda Farms Ground Beef—bulk $8.99 / lb Field to Fork Chili—1 quart $13.99 Il Ritrovo Ground Veal—bulk $10.99 / lb Il Ritrovo Ground Lamb—bulk $10.99 / lb STOCK Waseda Farms Ground Pork—bulk $8.99 / lb Vegetable Stock—1 quart $4.99 Field to Fork Ground Pork—bulk $5.99 / lb Chicken Stock—1 quart $4.99 Field to Fork Italian Sausage—bulk $8.99 / lb Pork Stock—1 quart $9.99 Field to Fork Bacon $11.99 / lb Beef Stock—1 quart $11.99 Lobster Stock—1 quart $16.99 PRODUCE Organic Honey Crisp Apples $2.99 / lb FROZEN TO GO ITEMS Organic Cara
    [Show full text]
  • Pasta Packaging
    ITALFOODS Pasta Guide 2015 A BRIEF HISTORY OF PASTA - IT WASN’T MARCO POLO…. Although, Marco Polo did come across some kind of soft dough filled with meat – think steamed dumplings – in his Asian travels and though that may have ultimately led to the Italian tradition of stuffed pasta such as ravioli - Mr. Polo did not bring pasta to the Italians. It was already there. It is thought that Etrusco-Romans had a layered dish in which they used a noodle made from durum wheat – the noodle was called “lagane”. Sound familiar? Historians believe this was where modern day lasagne comes from. This food, mentioned in the first century AD, was not boiled like pasta, it was cooked in an oven. Dried and subsequently boiled pasta is thought to have arrived in Sicily with the Arabs somewhere in the eighth century. In fact it was in Palermo, Sicily that a factory began to produce dried pasta for local export in the twelfth century. Initially pasta was prepared by street vendors and eaten with ones hands. It was the common mans food and was simply served sprinkled with a little cheese. Sauce did not really come into existence until tomatoes were discovered in the New World and then brought back to Italy. Even then the people feared that the tomato was a poisonous fruit because it is a member of the Nightshade family. Inevitably pasta spread throughout the Italian peninsula and Europe due to its great shelf life and portability. Naturally when Italians migrated west to the United States they brought their culinary traditions with them.
    [Show full text]
  • Appetizers Salads Burgers Pasta
    APPETIZERS CHICKEN FINGER WITH FRIES $7.95 FISH & CHIPS (HALIBUT) WITH FRIES $11.95 SALADS CAESAR SALAD $4.95 CHICKEN SALAD $7.95 CHICKEN CAESAR SALAD $7.95 FRESH VEGETABLES SALAD $4.95 BURGERS (SERVED WITH FRENCH FRIES AND CHOICE OF SOUP OR SALAD) CHEESEBURGER $8.95 CHICKEN BURGER $8.95 FISH BURGER $10.95 GRILLED CHEESE SANDWICH $7.95 HAMBURGER $8.50 MUSHROOM BURGER WITH CHEESE $9.50 PASTA (SERVED WITH BREAD & CHOICE OF SOUP OR SALAD) CHICKEN & MUSHROOM FETTUCCINE ALFREDO $12.95 Tender Breast of Chicken and Mushrooms. Tossed with our Alfredo Sauce and Fettuccine FETTUCCINE ALFREDO $10.95 A Classic Fettuccine Tossed in Rich Parmesan Cream GRILLED CHICKEN PESTO $14.95 Sautéed Mushrooms, Artichoke Hearts, and Sundried Tomatoes in a creamy Pesto Sauce, tossed with Ziti Pasta PASTA CASTELLANA WITH CHICKEN & PROSCIUTTO $13.95 Tender Breast of Chicken, Mushrooms, Artichokes & Sundried Tomatoes Tossed with Ziti Pasta in Cream Sauce PASTA CASTELLANA WITH SCALLOPS & PROSCIUTTO $18.95 Sautéed Scallops, Mushrooms, Artichokes & Sundried Tomatoes Tossed with Ziti Pasta in Cream Sauce PRIMAVERA $11.95 Fresh Seasonal Vegetables sautéed with Fettuccine and Marinara. Garnished with Parmesan SEAFOOD FETTUCCINE ALFREDO $16.95 Fresh Salmon, Shrimp and Scallops in Cream Sherry Alfredo and Fettuccine RAVIOLI (SERVED WITH BREAD & CHOICE OF SOUP OR SALAD) SEAFOOD RAVIOLI $17.95 Fresh Salmon, Shrimp and Scallops In Cream Sherry Alfredo and Spinach & Mozzarella Stuffed Ravioli SHRIMP RAVIOLI $15.95 Shrimp Tossed with Cream Sherry Alfredo and Spinach & Mozzarella
    [Show full text]
  • The Best Comes in Blue
    BARILLA CAMPAIGN THE BEST COMES IN BLUE Claire Casalaspi, Molly Greenwald, Liza McGraw, Anna Petke, and Hannah Plantz SECTION 1: Pre-Campaign Secondary Research Brand Name/Company Name: Barilla Pasta How long has the product existed: Barilla was founded by Pietro Barilla in 1877. It began as a small bakery on a small, vendor road in Par- ma, Italy. Barilla is known to be associated with the Italy’s finest food. Parma is home to the acclaimed Culatello cut of cured ham and Parmigiano cheese, also known as “parmesan” (Buckley, 2019). Where is your product sold (Limited or mass distribution): • Barilla is an international brand with mass distribution (Marketline, 2019). • Largest markets are Italy and the United States (Marketline, 2019). • Barilla began exporting spaghetti and fettuccine to America in 1996 and within three years the brand had overtaken Mueller’s to become the No. 1 pasta seller in America (Orr, 2002). • Barilla was the first pasta-maker to market their products across large retailers and food-service companies across America such as Wal-Mart and Costco (Orr, 2002). What is the cost of your product: • Barilla single 16 oz box: $1.28 (Walmart, 2019). • As I observed in many grocery stores, it depends on the retailer (McGraw, personal observation, 2019). Main competitors and their costs: • Ronzoni • Single 16 oz box: $1.06 (Walmart, 2019). • 9.4% U.S households buy and used this brand as a first choice (Conley, 2013). • They make $126 million in revenue (Buckley, 2019). • Closest competitor (Orr, 2013). • Store brands • Great Value single 16 oz box: $1.00 (Walmart, 2019).
    [Show full text]
  • Carryout Menu
    CATERING MENU! DESSERTS FAMILY MEAL ASK ABOUT OUR 8.50 Double the same dessert for $5 SERVES 2 $40 2810-4240 cal SERVES 4 $60 5270-7890 cal NEW YORK STYLE CHEESECAKE 1020 cal CIABATTA ROLLS WARM APPLE CROSTADA 1180 cal CHOOSE A SALAD DOUBLE CHOCOLATE BROWNIE 970 cal Italian Tossed ■ Maggiano’s ■ Caesar TIRAMISU 830 cal CHOOSE A PASTA GIGI’S BUTTER CAKE 1180 cal Spaghetti Marinara or Meat Sauce CHOCOLATE ZUCCOTTO CAKE 1810 cal Spaghetti & Meatballs Marinara or Meat Sauce Fettuccine Alfredo MINI DESSERTS Mom’s Lasagna Single 4.50 three 10.50 dozen 30.00 CHOOSE A CHICKEN ENTRÉE 240-420 cal 720-1250 cal 2870-4590 cal Chicken Parmesan ■ Chicken Piccata ■ Chicken Marsala CHOCOLATE ZUCCOTTO BITES VERA’S LEMON COOKIES three 3.50 320 cal per dozen 10.50 1260 cal CARRYOUT MENU VERA’S LEMON COOKIES 3.50 380 cal PASTA BAR ITALIAN SPUMONI† 5.50 490 cal SERVES 10 FOR $130 SIDES Two styles of pasta, three types of protein, and three of our made-from-scratch 6.50 sauces all to build your own perfect pasta dish. We make it all from scratch, so please call by 7:00 pm for next day carryout or delivery. Double the same side for $3 GARLIC MASHED POTATOES 520 cal CIABATTA ROLLS 1010 cal MAGGIANO’S SALAD 3400 cal GARLIC SPINACH 90 cal 2 PASTAS FRESH GRILLED ASPARAGUS 70 cal Rigatoni 2550 cal Orecchiette 2550 cal ROASTED GARLIC BROCCOLI 200 cal CRISPY VESUVIO POTATOES 360 cal 3 PROTEINS 3 SAUCES SPAGHETTI MARINARA 430 cal Mini Meatballs 1240 cal Meat Sauce 1550 cal SPAGHETTI AGLIO OLIO 550 cal Italian Sausage 1510 cal Marinara Sauce 1040 cal Grilled Chicken 1460 cal Alfredo Sauce 2730 cal BEVERAGES 1201 Filbert St.
    [Show full text]
  • Siciliano Dinner Menu
    Siciliano Dinner Menu • ALL DISHES SERVED FAMILY STYLE • with Basket of Freshly Baked Bread consisting of Tomato Focaccia, Onion Focaccia, Sesame Breadsticks, Campobasso, Semolina and 7-Grain APPETIZER Please select two Enhance your selection with a Garlic Bread Zuppa di Clams COLD ANTIPASTO Fried Zucchini * (red or white) Zuppa di Mussels PLATTER (red or white) Fried Calamari * Carmine’s Salad An impressive display of eight Baked Clams Caesar Salad chef-selected items that include: Roasted Red Peppers Mixed Green Salad Cured Meats, Cheeses & & Fresh Mozzarella Vegetables * Not available for parties of 50 or more PASTA Please select two ENTRÉE Please select two Linguine with Clam Sauce Rigatoni Giardiniera Eggplant Parmigiana (red or white) (with or without prosciutto) Linguine with Shrimp (red or white) Spaghetti and Meatballs Salmon Oreganato Spaghetti with Calamari (red or white) Rigatoni & Broccoli (red or white) Chicken Parmigiana Linguine with Garlic & Olive Oil Rigatoni Broccoli & Sausage Spaghetti with Marinara (red or white) Chicken Marsala & Mushrooms Rigatoni Country Style Angel Hair with Fresh Pomodoro Chicken Lemon & Butter (with or without prosciutto) Penne alla Vodka Rigatoni Ragu with Assorted Meats Cheese Manicotti Chicken Scarpariello Rigatoni Bolognese Ravioli (marinara or ragu) Chicken Saltimbocca Penne, Rigatoni, Angel Hair, Spaghetti or Linguine Sausage Peppers & Onions GLUTEN FREE PASTA AVAILABLE DESSERT Please select two Siciliano Dinner Tiramisu Cheesecake Chocolate Torta Strawberry Shortcake person* Bread Pudding Fresh Fruit Chocolate Cannoli 2 APPETIZERS 2 PASTA DISHES 2 ENTRÉES 2 DESSERTS • • Please note upon execution of an event contract or other special event agreement/invoice, that 8.875% New York sales tax, and an administrative fee of 5% will be added to any final invoice rendered.
    [Show full text]
  • Ai Fiori in the Groove
    2011 2 0 1 altamarea group 1 ai fiori THE RIVIERA BLOOMS IN NEW YORK: AI FIORI IN THE GROOVE: FRENCH SERVICE, ITALIAN HEART Private DINING: have IT YOUR way MEDITERRANEAN INSPIRATION: PLATING THE RIVIERA FROM PROVENCE TO LIGURIA: MICHAEL WHITE’S TRAVELS Terroir -“The total natural environment of any viticultural site, as defined in terms of climate, sunlight, geography, wind and soil/water relations.”—Dino Tantawi www.vignaioliamerica.com VignaioliAdFINAL.indd 1 5/31/11 3:01 PM AI FIORI IS BLOSSOMING When Michael and I first met, our personalities and our food vision instantly clicked. I am a businessman with a passion for food, and he is a great culinary mind with a passion for business. —Ahmass Fakahany So when we started to come up with the concept about a menu that could create a bit of excitement lot of research to convey this theme of accessible for Ai Fiori, we looked at it from both a culinary and still be original and different from what is elegance, bearing in mind that you have a New and business perspective. Because the space already available and done so well in other New York palate to please and a Michael White clientele. was in a hotel, the new Setai Fifth Avenue, whose York establishments. We came up with our own We have a deep pasta section on the menu for this clientele is decidedly European, we felt this alone niche—for example, including vichyssoise and reason. It is a reminder of our roots and gives all would mean we weren’t confined to just Italian bouillabaisse, but with a little twist to them.
    [Show full text]
  • Lunch Back 10-5
    STEAMED MUSSELS New Zealand green lip Mussels steamed in a Tomato-Rustica sauce or a white wine and butter sauce served with foccacia bread 7 MILLIONAIRE TACOS The world’s best tacos made with tender, aged-filet and served with fresh pico and tapatio salsa 10 MOB QUESO Spinach, artichokes, shrimp, and Italian sausage in our asiago cheese sauce with pasta chips 8 NACHOS NAPOLI Pasta chips topped with our mob queso sauce, fresh basil, cotija, olives and mild peppers 8 SMOKED SALMON CROSTINI Alaskan Smoked Salmon served on toasted French bread with sun-dried tomatoes and goats cheese. 7 SHRIMPLY DIVINE Six jumbo shrimp sauteed in our own secret herb and butter sauce. Served with foccacia 9 SOUP AND SALAD COMBO Choose a half sized salad from the list below and a cup of today’s soup 6 TAOS SALAD Spring mix, grilled chicken, corn, green chile, black beans, tomatoes, onions, and margarita dressing 8 GRILLED SALMON SALAD Grilled fresh salmon on oriental spring mix with balsamic citrus vinaigrette 10 GRILLED CHICKEN CAESAR Romaine, grilled chicken breast, parmesan, marinated roma tomatoes, and house caesar dressing 7 GOAT CHEESE SALAD Pinion crusted warm goat cheese with creamy lime-basil dressing on exotic field greens 7 RIBEYE STEAK SALAD Grilled beef ribeye, field greens, sauteed onion and bell pepper mix, with a spicy creamy-cucumber dressing 9 SHRIMP AND FENNEL SALAD Fresh grilled jumbo shrimp served with a fennel and balsamic dressing over a spinach and field greens salad 9 QUAIL SALAD Smoked quail with a mescal glaze served on a bed of mixed
    [Show full text]
  • La Pizza & La Pasta
    LE C U C I N E di E A T A L Y LA PIZZA & LA PASTA ANTIPASTI LA STELLA | 14 INSALATA DI RUCOLA | 14 PIZZA WITH CHERRY TOMATO, ARUGULA, SHAVED GRANDE PIATTO MISTO ARUGULA, PARMIGIANO REGGIANO® DOP, PARMIGIANO REGGIANO® DOP, FRESH BASIL, EXTRA DI SALUMI & FORMAGGI | 24 LEMON VINAIGRETTE VIRGIN OLIVE OIL FROM SORRENTO An assortment of our favorite 6 salumi & 5 formaggi INSALATONA | 16 CAVOLO NERO E PERA | 15 GEM LETTUCE, OLIVES, SEASONAL VEGETABLES, LACINATO KALE, PEARS, GORGONZOLA DOP, Classic Pairings CALLIPO TUNA, FRIED CHICKPEAS, WALNUTS, BALSAMIC VINAIGRETTE OLIVE MARINATE | 7 LEMON VINAIGRETTE VERDURE SOTTOACETO | 7 HOUSEMADE PICKLED VEGETABLES MOZZARELLA BAR All mozzarella served with olive oil and sea salt and your choice of two verdure. 1. Choose One Mozzarella: 2. Choose Two Verdure: Add Salumi MOZZARELLA CLASSICA | 16 MARINATED ARTICHOKES ROASTED BEETS PROSCIUTTO DI PARMA DOP +8 MOZZARELLA DI BUFALA DOP | 18 BASIL PESTO BROCCOLI RABE GIORGIO'S SWEET SOPPRESSATA +7 BURRATA | 19 LA PIZZA LA PASTA Le Gastronomiche · The new way Italians are eating pizza Pasta Fresca · Fresh Pasta made in house by our pastai Our chef-driven pizza selection: the highest quality ingredients served on a lighter, crispier crust. TAGLIATELLE al Ragù di Manzo | 23 MARGHERITA RUSTICA | 21 Tagliatelle, short rib ragù, mutti tomato sauce, SAN MARZANO TOMATO, OREGANO, GARLIC, MOZZARELLA DI BUFALA FROM parmigiano reggiano® dop, parsley NAPOLI, EXTRA VIRGIN OLIVE OIL, BASIL, GRANA PADANO DOP 12-MONTHS PASTA AL FORNO al Ragù | 17 TAGLIATELLE BURRATA | 26 lasagna,
    [Show full text]