OTTO IS OPEN SAT+SUN for LUNCH 11:30-2:30 Ottochester.Com

Total Page：16

File Type：pdf, Size：1020Kb

OTTO IS OPEN SAT+SUN for LUNCH 11:30-2:30 Ottochester.Com

OTTO OTTO IS OPEN SAT+SUN FOR LUNCH 11:30-2:30 Tuesday Night = Pitcher Night! Wednesday Night = Wines of Italy Wednesday! Thursday Night = Half priced Thimble Island Beer! ANTIPASTI oven roasted castelvetrano olives with chilies + lemon 5 sautéed homemade meatballs + marinara sauce served with pepperoncini in 12 brine salonica SALADS classic caesar 10 shaved fennel with walnuts, lemon juice, granarino, mushrooms, mint + parsley 10 greek with cherry tomatoes, cucumbers, olives, pepperoncini + feta 10 PIZZA 14” BUILD YOUR OWN ALL TOPPINGS $2 (garlic, chilies + herbs free) RED simple cheese 14 margherita with liuzzi mozzarella, basil + stracciatella 15 eggplant with red onion, scamorza, granarino, basil + garlic 17 pepperoni with fresh mozzarella, scamorza, chilies, rosemary + garlic 17 MEAT: porchetta, pancetta, pepperoni, garlic, herbs + fresh mozzarella 18 marinara with black olives, calabrian chilies, garlic, oregano + anchovies 16 sausage with caramelized onions, roasted peppers, scamorza, chilies + herbs 18 WHITE steak pizza with bleu cheese, caramelized onions, hot sauce, scamorza cheese, 18 garlic + herbs fontina with mushrooms, caramelized onion, potato + sage 17 nduja with ricotta, arugula, rosemary, garlic + granarino 18 homemade meatballs, ricotta, roaster peppers, chilies, cherry tomatoes + 18 herbs egg with pancetta, potato, thyme, ricotta + grana padano 17 beets, kale, butternut squash, mozzarella, scamorza, herbs + tomatoes 18 lardo cured pork fat pizza with kale, scamorza, garlic, mozzarella, cherry 18 tomatoes + herbs OTHER eggplant parmesan with scamorza, basil + red onion – gluten free 15 DESSERT tiramisu 8 rootbeer floats 8 ottochester.com OTTO 860 526 9445 .

Copy Link

Recommended publications

The Sysco Cheese Product Catalog
> the Sysco Cheese Product Catalog Sysco_Cheese_Cat.indd 1 7/27/12 10:55 AM 5 what’s inside! 4 More Cheese, Please! Sysco Cheese Brands 6 Cheese Trends and Facts Creamy and delicious, 8 Building Blocks... cheese fi ts in with meal of Natural Cheese segments during any Blocks and Shreds time of day – breakfast, Smoked Bacon & Cheddar Twice- Baked Potatoes brunch, lunch, hors d’oeuvres, dinner and 10 Natural Cheese from dessert. From a simple Mild to Sharp Cheddar, Monterey Jack garnish to the basis of and Swiss a rich sauce, cheese is an essential ingredient 9 10 12 A Guide to Great Italian Cheeses Soft, Semi-Soft and for many food service Hard Italian Cheeses operations. 14 Mozzarella... The Quintessential Italian Cheese Slices, shreds, loaves Harvest Vegetable French and wheels… with Bread Pizza such a multitude of 16 Cream Cheese Dreams culinary applications, 15 16 Flavors, Forms and Sizes the wide selection Blueberry Stuff ed French Toast of cheeses at Sysco 20 The Number One Cheese will provide endless on Burgers opportunities for Process Cheese Slices and Loaves menu innovation Stuff ed Burgers and increased 24 Hispanic-Style Cheeses perceived value. Queso Seguro, Special Melt and 20 Nacho Blend Easy Cheese Dip 25 What is Speciality Cheese? Brie, Muenster, Havarti and Fontina Baked Brie with Pecans 28 Firm/Hard Speciality Cheese Gruyère and Gouda 28 Gourmet White Mac & Cheese 30 Fresh and Blue Cheeses Feta, Goat Cheese, Blue Cheese and Gorgonzola Portofi no Salad with 2 Thyme Vinaigrette Sysco_Cheese_Cat.indd 2 7/27/12 10:56 AM welcome.
[Show full text]
H a N D H E L
SHARE •ARTISAN• Calamari & Pork Belly Chicken Tenders Hard Roll, Panini, Schiacciata, White/Wheat Seared lardons, hot peppers, meyer Breaded chicken tenderloin, honey, Bread, White/Wheat Wrap 8.5 Sub 9 lemon, roasted garlic aioli 9 buffalo, or citrus chipotle barbeque 8 Wild Buffalo Crispy Mozzarella Marinara J’S Wings (10) Breaded spicy chicken, lettuce, fresh Lightly breaded fresh cut Bone-In antibiotic and hormone free, mozzarella, tomato, onions, blue cheese mozzarella, house marinara 8 buffalo or citrus chipotle barbeque 12 H Chipotle Chicken Grandmas Meatballs Mr. Potato Strings Grilled chicken, basil, cilantro, avocado, asiago Shaved parmesan, house meatball blend, Generous portions of shoestrings 4 cheese, peppadew peppers, shaved mozzarella, house marinara 9 chipotle aioli Mr. Potato Xtreme Strings Eggplant Rollatini Shoestrings, artisan beer cheese, Pesto Chicken Fresh eggplant, ricotta, mozzarella, parmesan, crumbled bacon 6 A Kale pesto, grilled chicken, fresh mozzarella, antibiotic free prosciutto 8 tomato, roasted red peppers Banging Twisted Shrimp Trinity Corkscrew shrimp (BAP certified), Tuna Rama Fresh burrata, kale pesto, antibiotic free champagne tempura, scallions, House tuna, crisp lettuce, red onions, prosciutto layered on bruschetta 9 creamy Thai chili glaze 10 American cheese, tomato N BBQ Chicken Breaded chicken, fresh mozzarella, sweet and bold barbeque CRA The Bobcat AND FTED Breaded chicken, penne rigate No41, house •H • vodka cream sauce, fresh mozzarella D Turkey Club Stuffed Breads Turkey, cheddar, crisp
[Show full text]
Mozzarella & Ricotta Calzones
Mozzarella & Ricotta Calzones with Kale & Spicy Tomato Dipping Sauce Tonight’s heartwarming calzones are bursting with a symphony of fl avors, including the concentrated fruitiness of golden raisins. They’re the keystone ingredient for the fi lling, providing bursts of sweetness that balance out the deep earthiness of kale and the richness of the two cheeses: melty mozzarella and creamy ricotta. For dipping, we’re pairing the calzones with a simple tomato sauce (which gets a touch of heat from red chile fl akes).On the side, a sweet and slightly tart tomato sauce—which gets a touch of warmth from red chile fl akes—brightens up the whole dish. Blue Apron Wine Pairings Bodegas VQ Grenache, 2015 Las Canovas Tempranillo, 2014 Ingredients 1½ Pounds Plain Pizza Dough 1 15-Ounce Can Crushed Tomatoes 1 Cup Part-Skim Ricotta Cheese ½ Pound Fresh Mozzarella Cheese 4 Cloves Garlic 1 Bunch Kale Knick Knacks 3 Tablespoons Golden Raisins ¼ Teaspoon Crushed Red Pepper Flakes Makes: 4 servings Prep Time: 10 minutes | Cook Time: 35–45 minutes For cooking tips & tablet view, visit blueapron.com/recipes/fp402 Recipe #402 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/fp402 1 2 Prepare the ingredients: Make the tomato sauce: Remove the dough from the refrigerator to bring to room In a medium pot, heat 2 teaspoons of olive oil on medium-high until temperature. Preheat the oven to 475°F. Wash and dry the fresh hot. Add half the garlic and as much of the red pepper flakes produce. Peel and thinly slice the garlic.
[Show full text]
Diego Vitagliano
Diego Vitagliano ANTIPASTI CROCCHÈ DI PATATE 1.50 Patate, provola, grana, prezzemolo, sale e pepe. Impanato con pangrattato MOZZARELLA IN CARROZZA 1.50 Pane in cassetta di grano duro, fior di latte di Agerola, sale. Impanato con farina e uova FRITTATINA DI BUCATINI 2.00 Bucatini di Gragnano trafilati al bronzo, besciamella, grana, sale, pepe, provola affumicata di Agerola, piselli, trito di carne e noce moscata. Impanata con pastella di farina e acqua FRITTATINA NERANO 2.00 Bucatini, besciamella, fior di latte di agerola, grana, zucchine, pancetta, basilico, provolone del monaco, sale e pepe ARANCINO CLASSICO 2.00 Riso arborio, ragù, carne macinata, piselli, provola, sale ARANCINO RISO VENERE 2.00 Riso venere, besciamella, ricotta di pecora pastorizzata, zest di limone, zucchine, sale e pepe TRIS DI MONTANARINE 6.00 Pizzette di pasta fritta con ragù / classico / genovese SCUGNIZZI NAPOLETANI 6.50 Straccetti di pasta fritti, pesto di basilico, pomodorini semidried, rucola e scaglie di Grana Padano DOP MARINARE STORICA 6.00 Pomodoro San Marzano DOP, aglio, origano del matese, olio extra vergine d’oliva fruttato intenso NAPOLETANA 8.00 Pomodoro San Marzano DOP, aglio, origano del matese, capperi di Sicilia, olive taggiasche, acciughe, olio extra vergine d’oliva SBAGLIATA 8.00 Pomodoro San Marzano DOP, pesto di aglio orsino, confettura di pomodoro San Marzano DOP, origano del matese, olio extra vergine d’oliva FACCIA GIALLA 7.00 Passata di datterino giallo, aglio, origano del matese, trito di mandorle, olio extra vergine d’oliva MARGHERITE
[Show full text]
Take out Menu
BRICK OVEN PIZZETTE Classic Neapolitan 12”Artisinal pizza, prepared with only the finest homemade & imported ingredients, baked in our authentic “old world” brick oven MARGHERITA 13 Classic Neapolitan style with San Marzano plum tomato sauce, Fior di Latte mozzarella, fresh basil, E.V.O.O. drizzle BROCCOLI RABE & SALSICCIA 15.5 TAKE OUT MENU San Marzano tomato sauce, Fior di Latte mozzarella, crumbled hot sausage, sautéed broccoli rabe VEGETARIANA 15 San Marzano tomato sauce, Fior di Latte mozzarella, sautted fresn spinach, broccoli, mushrooms & flame roasted peppers MELANZANE 15 San Marzano tomato sauce, Fior di Latte mozzarella, battered eggplant, Pecorino, spooned fresh Ricotta FRA DIAVOLO 15 San Marzano tomato sauce, Fior di Latte mozzarella, crumbled hot sausage, cherry peppers INSALATA 15 Fresh chopped garden salad, low fat mozzarella, House Italian dressing BAR PIZZETTA 12.5 Whole Wheat ultra thin bar pizzetta, San Marzano tomato sauce & mozzarella CRUDO 16 Fior di Latte mozzarella, imported Fontina, Parma prosciutto, fresh baby Arugula, OFF PREMISE CATERING white Truffle oil drizzle & shaved Reggiano BUFFALO CHICKEN 16 Our Signature “Louisiana Style” spicy chicken, mozzarella, Blue Cheese sauce AL FORMAGGIO 15.5 Let La Piazza cater your next event. Fior di Latte mozzarella, imported Fontina, creamy Robiola, Reggiano cheese & Our impeccable service & flavorful food will leave White Truffle Oil drizzle a lasting impression on your guests. Whether you are CAULIFLOWER PIZZA (Gluten Free) 14.5 10” N.Y. Style Cauliflower Crust Pizza
[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]
Mozzarella Di Bufala
Mozzarella di Bufala - Naples, Italy (All Levels) Description: Mozzarella di bufala (buffalo mozzarella) is a traditional Italian cheese made from the milk of the water buffalo. In Italy, it is produced under strict regulations and is mainly produced in the Campania, Paestum, and Foggia regions. There are farms around the Campania region that are open to tours. One that is easily combined with a Paestum tour is Tenuta Vannulo. ( http://www.vannulo.it/contatti.php?lang=en ) 1. This patch may be earned by participation as an individual or in a troop. Please follow Safety Wise when planning your outing. 2. The patch may only be earned by currently registered girls. 3. The patch is not official insignia. It may be worn on the back of the sash or vest. 4. The cost is $3.00 per patch. To earn this Badge: ● Daisy: Must complete tour of mozzarella farm (Step 2), complete one activity from each of the other steps. ● Brownie: Must complete tour of mozzarella farm (Step 2) and Step 1 (Learn new facts), also pick two other steps from which to complete one activity from ● Junior: Must complete Steps 1 (Learn new facts) and Step 2 (tour). Also pick one activity from the three other steps to complete one activity from. ● Cadette: Must complete Steps 1 and 2 and 4. Pick one activity from steps 3 and 5 to complete. ● Seniors / Ambassadors: Must complete Steps 1, 2, and 4. Pick two activities from steps 3 and 5 to complete Purpose: When I’ve earned this badge, I’ll know how mozzarella di bufala is produced will be able to relate its production to the local area.
[Show full text]
DINNER 4:30 - 9 P.M
SERVED DINNER 4:30 - 9 p.m. (10 p.m. Fri. & Sat.) CHEESES GARDEN & SMALL PLATES CHOICE OF THREE 15 PICKLED VEGETABLES 5 HUMMUS & LAFFA BREAD 12 ALL FIVE 24 Crisp chickpeas, soft-boiled egg, CRISPY POTATOES 7 pickled vegetables, mint, Za’atar Served with seasonal accompaniments Herbs, Pecorino, aioli SPRING GREENS SALAD 9 LITTLE HOSMER KALE CAESAR SALAD 8 Radish, pea shoots, alpine cheese, pistachio vinaigrette, lemon Bloomy rind, cow, Cellars at Jasper Anchovy & roasted garlic dressing, Parmesan, lemon, breadcrumb Hill, Greenboro, VT SHRIMP & PORK TOAST 13 Add white anchovy 2 Hot sauce aioli, sesame seed, parsley, CLOTHBOUND CHEDDAR house-made pullman white bread Aged cheddar, raw cow, Grafton CITRUS MARINATED RAW SCALLOPS 4 ea. Village, Brattleboro, VT LITTLENECK CLAM TOAST 15 Carta di musica, grapefruit, Bacon, preserved lemon chili butter, BAYLEY HAZEN BLUE Calabrian chili, radish, mint parsley, white wine, grilled sourdough Blue, raw cow, Cellars at Jasper WOOD ROASTED Hill, Greenboro, VT CRISPY PORK RIBS 12 LAMB MEATBALLS 12 Pork, spiced tomato sauce, Whey polenta, chili honey, TARENTAISE fennel pollen, herbs Alpine, raw cow, Spring Brook whipped labneh, laffa bread Entrée portion 24 Farm, Reading, VT AMBER KUNIK Washed rind, cow & goat, Nettle PIZZA Meadow Farm, Warrensburg, NY MARGHERITA 13 CACIO E PEPE 18 Tomato, fresh mozzarella, basil Mozzarella, Caciocavallo, OYSTERS pecorino, garlic cream, PEPPERONI 14 black pepper, parsley Tomato, pecorino, 1/2 DOZEN 15 / DOZEN 30 Caciocavallo, oregano GUANCIALE & PISTACHIO 18 Served with
[Show full text]
Tradizione Italiana
& CI BA L K O E D WOOD OVEN PIZZA WINE & APERTIF ITALIAN DESSERTS Vol 2. La Piazzetta Menu SECOND YEAR ANNIVERSARY Miami - Oct, 2019 TRADIZIONE ITALIANA Tagliere Misto 36 Selected Choice Of Our Best Cured Meat & ANTIPASTI Imported Italian Cheeses Focaccia 5 Tagliere Formaggi 25 Extra Virgin Olive Oil, Rosemary & Salt Selected Choice Of Our Best Italian Cheeses Crostone Pecorino E Miele 10 Tagliere Salumi 25 Toasted Bread, Melted Pecorino Cheese, Honey & Selected Choice Of Our Best Cured Meat Pecan Nuts Bufala E Prosciutto 23 Crostone Pecorino E Salame 10 Fresh Buffalo Mozzarella Cheese Dop 250gr/ 7.05 Toasted Bread, Melted Pecorino Cheese & Salami Oz & Prosciutto Di Parma Crostone Pecorino E Prosciutto 12 Burrata 15 Toasted Bread, Melted Pecorino Cheese & Fresh Burrata Cheese, Cherry Tomatoes, Black Prosciutto Di Parma Olives, Served On Our Delicious Focaccia, Extra Virgin Olive Oil & Balsamic Glaze Bruschetta 8 Toasted Bread, Fresh Chopped Tomatoes, Oregano Burrata Speck Or Prosciutto 23 & Extra Virgin Olive Oil Fresh Burrata Cheese, Speck or Prosciutto Di Parma, Served With Arugula, Cherry Tomatoes Extra Virgin Olive Oil & Balsamic Glaze Bresaola E Rughetta 17 Cured Beef, Arugula, Shaved Parmesan Cheese & Extra Virgin Olive Oil Caprese 14 Fresh Mozzarella Cheese, Tomatoes, Black Olives, Extra Virgin Olive Oil, Balsamic Glaze & Fresh Basil Eggplant Parmigiana 15 Eggplant, Tomato Sauce, Basil, Mozzarella Cheese, Parmesan & Basil Verdure Miste 12 Wood Oven Baked Mix Vegetables Our famous focaccia goes great with any of our appetizers INSALATA Insalata Di Salmone 16 Smoked Salmon, Mixed Greens Salads, Black Olives, Avocado, Lemon Dressing & Capers CARPACCIO * Carpaccio Carne 14 Sliced Beef, Fresh Arugula, Shaved Parmesan, Dressing With Truffle Mayonnaise & Capers * Carpaccio Salmone 14 Sliced Salmon Served With Fresh Arugula, Cherry Tomatoes, Black Olives, Capers And A Slice Of Fresh Avocado.
[Show full text]
Each WIC Vendor Has a Designated Store/House Brand for Cheese. You Will Only Be Able to Purchase the Designed Store/House Brand
Each WIC vendor has a designated store/house brand for cheese. You will only be able to purchase the designed store/house brand. This list of items includes cheeses that a WIC vendor may designate as their store/house brand. This list is not all-inclusive and is updated on a regular basis. There may be products not on this list that are approved. Brand Name Description Size Unit of Measure UPC Albertsons Colby Jack 16 Ounce 0-41163-91931-0 Albertsons Colby Longhorn 16 Ounce 0-41163-91924-2 Albertsons Extra Sharp Cheddar 16 Ounce 0-41163-91934-1 Albertsons Medium Cheddar 16 Ounce 0-41163-91926-6 Albertsons Mild Chedar 16 Ounce 0-41163-91925-9 Albertsons Mild Cheddar Cheese 16 Ounce 0-41163-91923-5 Albertsons Monterey Jack 16 Ounce 0-41163-91929-7 Albertsons Part Skim Mozzarella 16 Ounce 0-41163-91928-0 Albertsons Part Skim Mozzarella String Cheese 16 Ounce 0-41163-47226-6 Albertsons Sharp Cheddar 16 Ounce 0-41163-91927-3 Bandon Mild Cheddar 16 Ounce 0-70863-66408-4 Bandon Monterey Jack 16 Ounce 0-70863-66441-1 Banquet Cheddar Longhorn 16 Ounce 0-31648-05535-0 Banquet Colby Jack Longhorn 16 Ounce 0-31648-05537-4 Banquet Colby Longhorn 16 Ounce 0-31648-05536-7 Banquet Mild Cheddar 16 Ounce 0-31648-05531-2 Banquet Monterey Jack 16 Ounce 0-31648-05538-1 Banquet Mozzarella 16 Ounce 0-31648-05539-8 Best Yet Colby and Monterey Jack 16 Ounce 0-42187-01293-3 Best Yet Extra Sharp Cheddar 16 Ounce 0-42187-02367-0 Best Yet Extra Sharp Yellow Cheddar 16 Ounce 0-42187-01294-0 Best Yet Longhorn Style Mild Cheddar 16 Ounce 0-42187-00229-3 Best Yet Medium Cheddar 16 Ounce 0-42187-02264-2 Best Yet Mild White Cheddar 16 Ounce 0-42187-02363-2 Best Yet Mild Yellow Cheddar 16 Ounce 0-42187-02135-5 Best Yet Monterey Jack 16 Ounce 0-42187-02136-2 Best Yet New York Sharp Cheddar 16 Ounce 0-42187-01308-4 Best Yet Part Skim Mozzarella 16 Ounce 0-42187-02241-3 Updated 7/1/2013 Each WIC vendor has a designated store/house brand for cheese.
[Show full text]
AP-42, 9.6.1: Natural and Processed Cheese
9.6.1 Natural And Processed Cheese 9.6.1.1 General1-3 The United States is one of the largest producers of cheese in the world. The total number of industry establishments in the United States in 1995 was 432. In 1995, total natural cheese production in the U. S., excluding cottage cheeses, was 6.9 billion pounds, and total processed cheese production was 2.3 billion pounds. Wisconsin is the leading producer of cheese in the United States, accounting for over 30 percent of all cheese production in the country. Popular types of natural cheeses include unripened (e. g., cottage cheese, cream cheese), soft (e. g., Brie, Camembert), semi-hard (e. g., Brick, Muenster, Roquefort, Stilton), hard (e. g., Colby, Cheddar), blue veined (e. g., Blue, Gorgonzola), cooked hard cheeses (e. g., Swiss, Parmesan), and pasta filata (stretched curd, e. g., Mozzarella, Provolone). Examples of processed cheeses include American cheese and various cheese spreads, which are made by blending two or more varieties of cheese or blending portions of the same type of cheese that are in different stages of ripeness. 9.6.1.2 Process Description4-9 The modern manufacture of natural cheese consists of four basic steps: coagulating, draining, salting, and ripening. Processed cheese manufacture incorporates extra steps, including cleaning, blending, and melting. No two cheese varieties are produced by the same method. However, manufacturing different cheeses does not require widely different procedures but rather the same steps with variations during each step, the same steps with a variation in their order, special applications, or different ripening practices.
[Show full text]
Carry-Out Menu
PIZZA ALL PIZZAS ARE 12 INCHES gluten free crust available upon request QUATTRO FORMAGGI ............. 14 BUILD YOUR OWN PIZZA ........ 10 CARRY-OUT Red sauce, mozzarella, Parmesan, fontina, provolone BUILD YOUR OWN CALZONE..... 10 MARGHERITA ..................... 14 ADD-ON TOPPINGS: Red sauce, mozzarella, oven–dried MENU tomatoes, fresh basil SAUCE CHOICES Red Sauce VERDURA ........................ 15 Roasted Garlic Cream Red sauce, summer squash, peppers, EVOO artichokes, olives CHEESES $2 PER ITEM SALSICCIA........................ 16 Red sauce, sausage, caramelized fennel, Extra Cheese Gorgonzola fried Brussels sprout leaves Burrata Goat Cheese FUNGHI .......................... 16 PROTEIN Marinated mushrooms, roasted garlic Chicken $3 Pepperoni $2 cream, fontina Sausage $2 Pancetta $3 PROSCIUTTO ..................... 17 Skirt Steak $10 Prosciutto $4 Roasted garlic cream, arugula, Shrimp $6 Lobster $12 prosecco fig jam VEGGIES $1 PER ITEM BIANCA .......................... 16 Tomatoes Mushrooms Roasted garlic cream, fontina, burrata, Olives Squash provolone, pickled chilies Mixed Peppers Peppers CALABRESE ...................... 16 Brussels Sprouts Giardiniera Red sauce, pepperoni, chilies, granna Fennel Fresh Garlic Artichokes Leeks SOPRANO ........................ 16 Red sauce, meatballs, giardiniera, Arugula Chili Flakes chili flakes Fresh Basil CAMPANIA ....................... 17 Roasted garlic cream, sausage, SALSICCIA MONDAY-THURSDAY 11AM-10PM Brussels sprouts,cherry tomatoes FRIDAY 11AM-11PM SATURDAY 10AM-11PM SUNDAY 10AM-10PM
[Show full text]