Per Cominciare Antipasti

Total Page:16

File Type:pdf, Size:1020Kb

Per Cominciare Antipasti PER COMINCIARE ANTIPASTI bruschetta burrata w 10 toasted tuscan bread, chopped tomatoes, fresh burrata, basil, olive oil prosciutto e burrata w 16 thinly sliced prosciutto di parma, fresh burrata, olive oil calamari e zucchini w 14 grilled or fried squid & zucchini, with arrabbiata sauce involtini di melanzane w 13 thinly sliced eggplant, lightly sautéed rolled and stuffed with ricotta, tomato, parsley gardens guacamole w 14 prepared fresh to order, fresh corn and flour tortilla chips polpette di manzo w 14 beef meatballs, fresh tomato sauce, served over polenta insalata di caprese w 15 fresh burrata, sliced seasonal tomatoes, pesto, basil, olive oil, balsamic reduction ZUPPA v lenticchie w 6 (cup) / 9 (bowl) beluga lentils, medley of carrots, onions, celery, spinach v minestrone w 6 (cup) / 9 (bowl) white bean, asparagus, carrots, celery, onions, potatoes, zucchini, yellow squash www.skylightgardens.com INSALATA DI CASA add chicken, salmon, calamari, steak or shrimp (+6) caesar w 9 chopped romaine lettuce, crostini, shaved parmigiano, house caesar dressing* tricolore w 9 baby arugula, radicchio, red belgium endive, shaved parmigiano, balsamic vinaigrette kale & citrus w 11 baby kale, carrots, orange, grapefruit, almond, honey sesame vinaigrette spinaci w 12 spinach, red belgium endive, pear, gorgonzola, caramelized pecans, honey balsamic vinaigrette barbabietole w 14 roasted beets, buratta, arugula, roast pistachio cream sauce, balsamic reduction, crispy scallions SPECIALITÀ insalata cioppatina w 17 chopped organic grilled chicken, shredded lettuce, genoa salami, avocado, chopped tomatoes, garbanzo beans, provolone, house vinaigrette insalata marco polo w 17 chopped organic grilled chicken, shredded lettuce & red cabbage, green onions, snow peas, water chestnuts, mandarins, wontons, almond slivers, honey sesame vinaigrette insalata gamberetti w 22 grilled prawns, avocado, sliced mango & grapefruit, organic mixed greens, crumbled gorgonzola, caramelized pecans, house vinaigrette CONTORNI asparagi alla parmigiana w 8 sautéed with butter & parmigiano verdure misti w 5 sautéed seasonal vegetables sautéed mushrooms w 6 sautéed with garlic & olive oil brussels sprouts w 6 sautéed with garlic & olive oil 20% gratuity added for parties of 6 or more. Additional charges for substitutions apply. Entrée split charge $3.5, extra plate complementary. Not all ingredients listed, please alert your sever of any allergies. Consuming raw or undercooked food can cause foodborne illness. *Dressing contains egg. PRIMI PASTA *handmade pasta, v vegetarian capellini al pomodoro fresco w 16 fresh baby heirloom tomatoes, roasted garlic, basil, olive oil, ricotta salata v penne all’arrabbiata w 14 garlic, red crushed pepper, italian parsley, spicy tomato sauce v pappardelle al telefono * w 17 handmade ribbon pasta, mozzarella, basil, pink tomato sauce fettuccine alla bolognese * w 18 handmade pasta, traditional slow cooked meat sauce v ravioli di ricotta e spinaci * w 16 handmade pasta filled with ricotta & spinach, brown butter sage sauce spaghetti alla carbonara w 16 eggs, pecorino, pepper, pancetta, white wine spaghetti & meatballs w 19 spaghetti, prime beef meatballs, light spicy tomato sauce lasagne alla bolognese * w 17 handmade spinach pasta, béchamel, meat sauce, tomato sauce, parmigiano strozzapreti al salmone * w 19 homemade hand rolled pasta, salmon, asparagus, pink tomato vodka sauce strozzapreti alla norcina * w 18 homemade hand rolled pasta, spicy italian sausage, black truffle cream sauce spaghetti pescatore alla chitarra w 24 spaghetti, manila clams, mussels, calamari, tiger shrimp, spicy tomato sauce - gluten free or whole-wheat spaghetti or penne pasta may be substituted for certain items upon request - RISOTTO risotto del mare w 22 carnaroli rice, manila clams, mussels, calamari, tiger shrimp, tomato cream sauce www.skylightgardens.com SECONDI POLLO paillard di pollo w 21 jidori free range chicken breast, pounded thin and grilled, topped with organic mixed greens, baby heirloom tomatoes, olive oil, lemon & shaved parmigiano pollo alla marsala w 23 jidori organic free range chicken breast, sautéed with shallots & imported Sicilian marsala wine, topped with mushrooms, served with sautéed spinach & mashed potatoes piccata di pollo w 21 jidori organic free range chicken breast, sautéed in a lemon caper white wine sauce, served with mashed potatoes & sautéed seasonal vegetables PESCE branzino w 34 fresh wild branzino, lightly sautéed and served over sautéed spinach, mashed potatoes & fresh cherry tomato sauce salmone alla griglia w 27 grilled fresh salmon, house special honey mustard truffle sauce, sautéed spinach CARNE bistecca rib eye w 42 aged prime rib eye steak, grilled and topped with balsamic demi-glace, roasted baby heirloom tomatoes & garlic, served with classic cut fries short ribs w 31 slow roasted all natural beef short ribs, topped with a red wine demi glace and baked cipollini onions, served with fried kale & mashed potatoes filetto di manzo w 36 grass fed filet mignon, grilled and topped with a green peppercorn sauce, served with mashed potatoes & sautéed spinach skylight cheeseburger w 15 certified all natural prime angus beef, caramelized onions, shredded cheddar cheese, seasonal tomato, shaved iceberg lettuce, basil aioli, sesame bun, classic cut fries (add applewood smoked bacon, +2) 20% service fee added for parties of 6 or more. Additional charges for substitutions apply. Entrée split charge $3.5, extra plate complementary. Not all ingredients are listed on the menu, please alert your sever of any allergies. Consuming raw or undercooked food can cause foodborne illness. .
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]
  • Gnocchi Bar (All In-House Made) Gnocchi Bolognese 19
    Insalate (Salads) Add Chicken or Shrimp $5 Italian Salad 10. Grilled Salmon Salad 15. Romaine and iceberg lettuce with marinated Grilled salmon over mixed greens, artichoke hearts, carrots, garbanzo beans, roma tomatoes roma tomatoes then topped with a creamy and mozzarella cheese in a vinaigrette dressing. balsamic dressing. Caesar Salad 10. Matteo Salad 14. Romaine lettuce, homemade garlic and herb Mixed greens, grilled chicken breast, sliced pears, croutons and shaved parmesan cheese tossed in our caramelized walnuts, roma tomatoes and blue cheese garlic caesar dressing (dressing contains raw eggs). crumbles tossed in a balsamic dressing. Spinach Salad 10. Goat Cheese and Beets 13. Baby spinach, tomatoes, crispy bacon, toasted Red beets, mixed spring mix, goat cheese crumbles, pine nuts & goat cheese in a vinaigrette dressing. cucumbers, kalamata olives in balsamic dressing. Chopped Salad 10. Hermosa Salad 13. Finely chopped lettuce, tomatoes, olives, Fresh mozzarella, cucumbers, cherry tomatoes, garbanzo beans and mozzarella cheese olives in balsamic dressing and mixed greens. in our balsamic dressing. Antipasti (Appetizer) Spumoni Appetizer (serves two people) 17. Arancini 11. A combination Italian cured meats, cheeses Lightly fried rice balls stuffed with mozzarella cheese, with olives, artichoke hearts and roasted peppers. green peas and ground beef. Caprese 14. Prosciutto e Burrata 14. Fresh mozzarella cheese, sliced roma tomatoes, Cream in the center, fresh mozzarella with Parma roasted peppers, kalamata olives, basil & olive oil prosciutto and extra virgin olive oil. Calamari Fritti 14. Deep fried tender calamari with arrabbiata sauce. Calamari Affogati 13. Sauteed squid, sweet peas, garlic, Vongole e Cozze 14. chili flakes, tomato sauce Sauteed fresh manilla clams and black mussels in a white wine and roasted garlic broth.
    [Show full text]
  • Italian Sauces & Creams
    ITALIAN SAUCES & CREAMS italian sauces & creams PESTO 80g GLASSItalian JAR sauces & creams No. PRODUCT SIZE PC/CT SHELF LIFE 2000 80 g 12× 18 months Pesto with Genovese basil 2000 PESTO AND CREAMS 180g GLASS JAR No. PRODUCT SIZE PC/CT SHELF LIFE 2020 Pesto with Genovese basil 180 g 12× 18 months 2020 2021 2021 Red pesto with Genovese basil 180 g 12× 18 months 2022 Pesto with Genovese basil and pistachios 180 g 12× 18 months 2023 Pesto with truffle 180 g 12× 18 months 2025 Spicy pesto with chili pepper 180 g 12× 18 months 2026 Pesto with walnuts – Monti 180 g 12× 18 months 2029 Organic pesto 180 g 12× 18 months 2030 Tomato and P.O.D. basil sauce 180 g 12× 18 months 2032 Tomato sauce with “ricotta cheese” 180 g 12× 18 months 2022 2023 2025 2033 Tomato sauce with boletus/porcini mushrooms 180 g 12× 18 months 2034 Arrabbiata sauce 180 g 12× 18 months 2035 Tomato sauce with black olives 180 g 12× 18 months 2037 Tomato sauce with truffles 180 g 12× 18 months 2043 Black olives spread – Monti 180 g 12× 18 months 2044 Green olives spread – Monti 180 g 12× 18 months 2030 2032 2033 PESTO AND CREAMS 500g GLASS JAR No. PRODUCT SIZE PC/CT SHELF LIFE 2059 Pesto ala Genovese "Monti" 500 g 6× 18 months 2060 Organic pesto 500 g 6× 24 months BASIL PESTO 500g GLASS JAR No. PRODUCT SIZE PC/CT SHELF LIFE 2059 2060 2061 Pesto "TASTE OF EUROPE" 500 g 6× 24 months 2068 Pesto ala Genovese "TASTE OF EUROPE" 500 g 6× 18 months Pesto Taste of Europe is made with Genovese basil PDO, blend of extra virgin olive oil and sunflower seed oil.
    [Show full text]
  • Appetizer Salad Pizza
    APPETIZER bruschetta, choice of: tomato / mozzarella-prosciutto / goat cheese-tapenade 9 chunks of parmesan cheese, warm marinated olives 9 stracciatella, roman egg drop soup, parmesan, spinach 9 soup of the day P/A mozzarella, heirloom tomatoes, basil, olive oil 12 prosciutto Parma, seasonal melon 12 warm shrimp, white beans, tomato, sage, rosemary 13 crispy squid, herb-citrus dipping sauce or spicy arrabbiata sauce 12.5 Prince Edward Island mussels, white wine, garlic, lemon, herbs 12.5 SALAD local Sky Farm baby greens, sherry vinaigrette 10 roasted beets, Coach Farm goat cheese, balsamic 11.5 organic lacinato kale, currants, toasted pine nuts, Tuscan pecorino 12 caesar BLT, romaine, bacon, olives, tomato, parmesan, croutons 11.5 avocado, mozzarella, prosciutto, greens 12 local Sky Farm baby arugula, mushrooms, fennel, parmesan, lemon, olive oil 12 warm quinoa, roasted shiitakes, baby spinach, crumbled feta cheese 12 Sicilian olive oil preserved tuna, tomato, potato, greens, red onion, olives 13 PIZZA margherita tomato, mozzarella, basil, oregano 14 caprina goat cheese, fig-rosemary spread, pear, arugula, truffle oil 16 funghetti mushrooms, tomato, fresh herbs, ricotta 15 panuozzo spicy sausage, tomato, mozzarella 15 fresca sliced tomatoes, Coach Farm goat cheese, parsley, basil 16 cipolla natural bacon, onion, tomato, mozzarella, olives 15 prosciutto tomato, imported ham, mozzarella, arugula, parmesan 16 open 7 days serving Saturday & Sunday brunch please inquire about our barn site next door for your private events we cater small intimate
    [Show full text]
  • Vegetarian Menu
    VEGETARIAN MENU PRIMI • STARTERS • APPETIZERS Sized for one, but perfect for sharing! Caprese Salad Fresh Mozzarella, Tomato, & Fresh Basil Drizzled with Extra Virgin Olive Oil • 12 Bruschetta Pomodoro Garlic Ciabatta Crisps & Fresh Tomato Checca • 10 Bruschetta Mozzarella Garlic Ciabatta Crisps, Melted Fresh Mozzarella, & Sun-Dried Tomato • 12 Fire-Roasted Artichoke Grilled Lemon & Basil Tarragon Dipping Sauce • 12 Garlic Focaccia Sticks With Marinara • 6.50 HAND MADE VEGETARIAN SOUPS Pasta Fagioli Traditional White Bean & Potato Soup Minestrone Hearty Italian Vegetable Soup Seasonal Soups • Cup 7 Bowl 8.50 Butternut Squash Soup, Mushroom Soup, Broccoli Soup, Lentil Soup, Cauliflower Soup VEGETARIAN PANINI SANDWICHES Your choice of freshly baked: Focaccia, Ciabatta, or Whole Wheat All Sandwiches/Panini are served with a Side Salad, Rosemary Potatoes or French Fries Sun-Dried Tomato &Grilled Cheese Mozzarella, Sun-Dried Tomatoes, Fresh Basil, and Balsamic Drizzle • 13.50 Pesto Caprese Fresh Mozzarella, Arugula, Tomatoes, & Pesto Spread • 13.50 Arugula and Goat Cheese Panini Cherry Tomatoes and Honey Balsamic Drizzle • 14.50 The No B: Just L.T.A. Sandwich Arugula, Tomatoes, Avocado, & Balsamic Drizzle • 13.50 Grilled Veggie Zucchini, Eggplant, Tomato, Fresh Mozzarella, & Honey Balsamic Drizzle • 14 VEGETARIAN SALADS Tuscan Caesar Salad Chopped Romaine, Parmesan, Pine Nuts, & House-Made Croutons • 12 / $15 Arugula & Fig Salad Toasted Hazelnuts, Chopped Endive, Caramelized Onion, Goat Cheese, & Honey Balsamic Vinaigrette • 14 / 17 Roasted
    [Show full text]
  • Antipasti E Zuppe CALAMARI FRITTI Lightly Fried
    Antipasti e Zuppe CALAMARI FRITTI Lightly fried calamari and zucchini with lemon and marinara 26 FRUTTI di MARE alla GRIGLIA Marinated grilled calamari, shrimp, scallop, clams and mussels, tossed in lemon 32 BURRATA con POMODORO CONFIT Fresh Burrata and tomato confit served with grilled rustique bread (v) 26 AUTUNNALE Grilled portobello mushrooms, artichokes and roasted butternut squash, served over arugula with balsamic vinegar, white truffle oil and shaved Parmesan (v) 24 BRESAOLA VALTELLINA Air dried thinly sliced cured tenderloin, topped with arugula, shaved Parmesan and lemon 24 MELANZANE PARMIGIANA Baked eggplant layered with pomodoro and fresh mozzarella finished with basil pesto (v) 25 MINESTRONE GENOVESE Fresh assorted winter vegetable soup with a dollop of basil pesto (v) 16 Insalate TRICOLORE Arugula, radicchio and Belgian endive, tossed in a balsamic vinaigrette, finished with shaved Grana Padano (v) 17 ROMANA Hearts of romaine in a spicy anchovy dressing with homemade crumbled croutons and Applewood smoked pancetta 17 BAGNA CAUDA Arugula, chopped radicchio, hard boiled egg and avocado, tossed in bagna cauda anchovy dressing, served with garlic rubbed rustic bread 17 Paste e Risotto CAPELLINI CRUDAIOLA Diced tomatoes, arugula, extra-virgin olive oil, garlic (v) 27 SPAGHETTI BOTTARGA Roasted tomatoes and Sardinian bottarga sautéed with olive oil, garlic and crushed red chilis 29 PENNE CAPRESE Fresh mozzarella, basil and baked eggplant sautéed in a light marinara sauce (v) 27 LINGUINE CROSTACEI Clams, mussels, calamari, shrimp
    [Show full text]
  • Aglio Olio Carbonara Bolognese Quattro Formaggi Jalapeno Pesto
    All prices are subject to service charge and GST APPETIZERS & SALAD PASTA Antipasto Platter 19.8 choice of one: Selection of cold cuts meats served with Spaghetti / Tagliatelle / Fettuccine extra virgin olive oil, baguette, and pickles Aglio Olio 12.8 Grilled Hokkaido Scallops 21.8 Virgin olive oil, garlic, and chilli padi Teppan grilled Hokkaido scallops, EVOO whipped avocados, and bacon dust Carbonara 16.8 Pecorino romano and smoked bacon Rumours Caesar Salad 12.8 Baby romaine, croutons, reggiano, Bolognese 16.8 and cherrywood smoked bacon Minced wagyu beef and tomato Greek Salad 12.8 Feta cheese, cucumber, tomatoes, PIZZA black olives, mixed salad, toast bread, and lemon vinaigrette Quattro Formaggi 23.8 Blue cheese, emmental, tomato sauce, Vietnamese Fried Spring Rolls (3 pcs) 10.8 mozzarella, and parmesan Spring rolls, prawn, pork, mushroom, carrot, and vermicelli noodle Jalapeno Pesto Chicken 25.8 Jalapeno, chicken, tomato sauce, pesto, mozzarella, dried tomatoes, and garlic SOUPS AND NOODLES Calzone 25.8 Creamy Mushroom Soup 15.8 Folded pizza, bolognese sauce, mozzarella, Button mushroom, butter, and onion and mushrooms Tom Yum Seafood Soup 15.8 Seafood Pizza 27.8 Prawns, clams, mussels and squid in Mixed seafood, tomato sauce, mozzarella, house-made tom yum broth and black olives Vietnamese Wagyu Beef Pho 17.8 Tom Yum Seafood Pizza 27.8 Sliced wagyu karubi, rice noodle, onion, Mixed seafood, house-made tom yum sauce, beansprouts, and fried spring roll emmental, lemongrass, and lime leaves Ham and Rocket 27.8 Smoked ham, mortadella
    [Show full text]
  • Spaghetti Carbonara
    SALAD CAPRESSE Tomato slices, fresh mozzarella, olive oil and fresh basil leaves ROMAN Romain lettuce, spinach, carrots, dried tomatoes and roasted garlic vinaigrette RICOTTA Candied tomatoes, olives and ricotta cheese dressed with Dijon mustard vinaigrette FLORENTINA Arugula, spinach, prosciutto, prunes and aged Parmesan cheese drizzled with balsamic vinaigrette MEDITERRANEAN Cucumber, Kalamata olives, feta cheese focaccia and roasted bell peppers with extra virgin olive oil PIZZA MARGHERITA SURF AND TURF Fresh mozzarella, tomatoes, basil and Flank steak, shrimp, bell peppers with tomato sauce mozzarella and tomato sauce QUATTRO FORMAGGI WELLNESS Mozzarella, Provolone, Gorgonzola and Dried tomatoes, seasonal vegetables, goat cheese with tomato sauce spinach with mozzarella and tomato sauce BIANCA Rosemary oil, mozzarella and garlic BOSTON JERK chips Smoked jerk pork, mozzarella and tomato sauce EMILIA Mozzarella, Gorgonzola, prosciutto and MEAT LOVERS onion compote with tomato sauce Pepperoni, bacon, salami and garlic oil with mozzarella and tomato sauce CAPRI Mushrooms, black olives, pepperoncino, BOLOGNESE mozzarella and tomato sauce Beef ragoût, fresh basil, mozzarella and Parmesan DIAVOLA Arrabbiata sauce, jerk sausage and mozzarella cheese, pickled scotch bonnet MILANO Pear, Gorgonzola, mozzarella and prosciutto over tomato sauce, drizzled with pesto vinaigrette PASTA SPAGHETTI POMODORO IRIE LINGUINI ALFREDO Marinara sauce and basil powder Blonde beer Alfredo, bacon, clams, scallops and oregano oil RIGATONI QUATTRO FORMAGGI SPAGHETTI
    [Show full text]
  • Private Dining & Receptions (310) 824-1818
    PRIVATE DINING & RECEPTIONS JOIN US UNDER THE SKYLIGHT (310) 824-1818 [email protected] SPECIAL EVENTS 2020 OUR PHILOSOPHY HERE AT SKYLIGHT GARDENS, WE SOURCE ONLY THE FRESHEST SEASONAL, SUSTAINABLE INGREDIENTS, AND FARM TO TABLE PRODUCE. WE USE A SINGLE SOURCE SUPPLIER OF THE FINEST QUALITY BEEF IN THE WORLD. PRIVATE DINING OUR ROOMS ARE IDEAL TO HOST YOUR PERFECT EVENT. THE PRIVATE STUDIO ROOM IS FREQUENTLY USED FOR ANY OCCASION, RANGING FROM BUSINESS MEETINGS TO WEDDING RECEPTION DINNERS. OUR COZY ROTUNDA ROOM FEATURES EXPOSED BRICK WALLS AND A FIREPLACE, MAKING THE SPACE THE IDEAL SETTING FOR AN INTIMATE CELEBRATION DINNER. OUR BALCONY IS FANTASTIC FOR WONDERFUL COCKTAIL RECEPTIONS. JOIN US IN THE ATRIUM FOR A DINING EXPERIENCE UNDER THE SKYLIGHT. LOCATION 1139 GLENDON AVENUE LOS ANGELES, CA 90024 VALET PARKING AVAILABLE VALIDATION FOR 1100 GLENDON PARKING STRUCTURE AVAILABLE EXECUTIVE CHEF ARMANDO AGUILAR CERTIFIED SOMMELIER RODNEY WILLIAMSON -complementary custom wine pairings available upon request- MALIBU BRUNCH -SATURDAY OR SUNDAY- STARTER -shared family style- SEASONAL FRUIT PLATTER FRESH BAKED MUFFINS chef’s selection, prepared & plated to share BREAKFAST FOCACCIA Sweet or savory E NTRÉE -Host selects 3 for prefix menu- STRAWBERRY PECAN FRENCH TOAST cornflake-almond crusted brioche, candied pecans , whipped cream, fresh fruit, maple syrup EGGS BENEDICT two poached eggs, black forest ham, hollandaise, english muffin, roasted potatoes CIOPPATINA chopped jidori chicken breast, lettuce, genoa salami, avocado, tomato, provolone,
    [Show full text]
  • Panini Available at Lunch Only
    Salads (Add Chicken or Shrimp $4) Italian Salad ½ SIZE $10. $13. Matteo Salad $15. Romaine and iceberg lettuce with marinated carrots, Mixed greens, grilled chicken breast, sliced pears, garbanzo beans, roma tomatoes and mozzarella cheese caramelized walnuts, roma tomatoes and in a vinaigrette dressing. blue cheese crumbles tossed in a balsamic dressing. Chopped Salad ½ SIZE $10. $13. Mediterranea $13. Finely chopped lettuce, tomatoes, olives, garbanzo beans and Romaine lettuce, tomatoes, cucumber, kalamata mozzarella cheese in our balsamic dressing. olives, feta cheese in a vinaigrette dressing. Spinach Salad ½ SIZE $10. $13. Arugula Salad $14. Baby spinach, tomatoes, crispy bacon, toasted Wild baby arugula with artichokes, shaved pine nuts & goat cheese in a vinaigrette parmesan cheese in a light lemon dressing dressing. With grilled chicken or shrimp add $3.50 The Montana Cobb Salad $15. Chicken, romaine lettuce, avocado, bacon, hard Caesar Salad boiled eggs, tomatoes and blue cheese. With Grilled Chicken Breast $15. Romaine lettuce, homemade garlic and herb croutons and shaved parmesan cheese tossed in our garlic caesar dressing Frutti di Mare Salad $16. (dressing contains raw eggs). Seafood salad with calamari, shrimp, mussels, scallops and a lemon vinaigrette dressing. Grilled Salmon Salad $16. Grilled salmon over mixed greens, artichoke hearts, roma tomatoes Goat Cheese and Beets $13. then topped with a creamy balsamic dressing. Red beets, mixed spring mix, goat cheese crumbles, cucumbers, kalamata olives in balsamic dressing. Antipasti (Appetizer) Spumoni Appetizer (Serves two) $17. Peperoni Arrosto e Salsiccia $14. A combination plate of Italian cold cuts cheeses Roasted red and green bell peppers, onion and & marinated vegetables. two Italian mild sausage in a light tomato sauce.
    [Show full text]
  • Spaghetti Alla Carbonara SERVES 4-6
    Spaghetti alla Carbonara SERVES 4-6 INGREDIENTS 1 pound dry spaghetti 3 tablespoons extra-virgin olive oil 6 ounces pancetta or slab bacon, cubed or sliced into small chunks 4 large garlic cloves, finely chopped 1/2 teaspoon of Kosher salt 2 egg yokes and 2 large eggs 1 cup freshly grated Parmigiano-Reggiano, plus more for serving (the real stuff) Freshly ground black pepper METHOD LAUREN’S QUICK TIPS Prepare the sauce while the pasta is cooking to ensure that • Drain the pasta while it still has a bite because it will continue to the sauce is ready when the spaghetti is cooked. cook after it’s drained. • Be sure to add the egg mixture off the heat and stir quickly. Add Bring a large pot of heavily salted water to a boil, add the lots of pepper and pretend you‘re in Rome! pasta and cook for 8 to 10 minutes or until tender but still has a bite. Don’t over cook the pasta. Drain the pasta, coat the strands in the bacon fat. reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish. Pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken, but do not scramble (this is done off While the water is boiling, heat the olive oil in a deep skillet the heat to ensure this does not happen.) Thin out the sauce over medium heat. Add the pancetta and sauté until the with a small amount of the reserved pasta water, until it bacon is crisp and the fat is rendered.
    [Show full text]
  • Carbonaraday
    6 APRIL 2019: #CARBONARADAY NEVER WAS THERE A MORE DEBATED RECIPE... THE ORIGIN AND EVOLUTION OF “CARBONARA” ACCORDING TO THE BOOKS OF ACADEMIA BARILLA’S GASTRONOMIC LIBRARY It is cited for the first time in an Italian film from 1951 starring Aldo Fabrizi. And three years later, it appears in the literary work “Racconti Romani” (Roman Tales) by Alberto Moravia. But the first recipe for pasta alla carbonara was published – strangerly enough – in a restaurant guide for a district in Chicago. Luca Cesari’s research work in Academia Barilla’s Gastronomic Library provides a detailed, totally new reconstruction of the origins and evolution of the world’s most popular pasta dish. Suffice to say that the ingredients of the first ever carbonara’s recipe published in Italy were bacon, gruyere and garlic: not a trace of pecorino cheese, guanciale (cured pork jowl) or pepper – as purists would say! For #CarbonaraDay 2019, Barilla starts from the origins of this recipe, giving s nod to the future through a contest organised in cooperation with La Cucina Italiana, that will give food influencers, journalists and pasta lovers the chance to make their own version of carbonara, using the classic ingredients, or opting for the new ones… It is the most widely debated, interpreted and beloved Italian recipe in the world. The etymology of its name is still a mystery, with three possible explanations: the carboneria (a secret society), the carbonai (charcoal kiln builders) and the colour of the pepper used to prepare it. While, considering the origin of the recipe various theories are still being debated.
    [Show full text]