DOCSLIB.ORG

Appetizers Veal Salads Bowls Sandwiches Chicken Seafood Soups

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Appetizers Veal Salads Bowls Sandwiches Chicken Seafood Soups LUNC ALA CARTE PROVIMI Appetizers Veal - COLD - SPECIAL ANTIPASTO MARIOS (per person) SCALOPPINE MARSALA ...................................................................17 Sliced Prosciutto, Coponata, Marinaded Beef, Mushrooms Vinaigrette SCALOPPINE TOSCA ............................................................................17 & Tomatoes with Capers ......................................................................................9 SCALOPPINE SICILIANA ...................................................................17 (GF) PROSCIUTTO with MELON ...............................................................9 SCALOPPINE PICCANTE ...................................................................17 CAPONATA (Eggplant) ....................................................................................8 SCALOPPINE CACCIATORE ............................................................17 MARINADE of BEEF ..................................................................................8 CUTLET PARMESAN .............................................................................17 (GF) MUSHROOMS VINAIGRETTE ..........................................................8 SCALOPPINE TRIESTINA ..................................................................18 (GF) TOMATO SLICES .........................................................................................8 SPIEDINI ........................................................................................................18 (GF) AVOCADO & CRAB ...............................................................................17 SCALOPPINE SALTINBOCCA ALLA ROMANA .................16 SHRIMPS REMOULADE .....................................................................10 SCALOPPINE OSCAR ............................................................................18 SHRIMP COCKTAIL ...............................................................................10 SCALOPPINE MARENGO ..................................................................20 CRABMEAT COCKTAIL ......................................................................12 - HOT - CALAMARI ..................................................................................................12 GARLIC TOAST ............................................................................................7 CHEESE TOAST ............................................................................................7 ESCARGOTS BOURGUIGNON (5) ...............................................12 Chicken (GF) OYSTERS ROCKEFELLER (6) .............................................................18 (GF) ITALIAN SAUSAGE with PEPPERS ...............................................12 (GF) BROILED HALF SPRING CHICKEN ............................................14 SHRIMP SCAMPI (6)................................................................................32 CHICKEN CACCIATORE ....................................................................15 STEAK BITES .............................................................................................13 CHICKEN PARMESAN .........................................................................15 MARIOS MEATBALLS ............................................................................9 CHICKEN PICCANTE ...........................................................................15 CHICKEN LIVERS with MUSHROOMS ....................................15 ALA CARTE CHICKEN SPIEDINI ...............................................................................15 Salads Bowls CHICKEN FRANCAISE COGNAC ................................................15 (GF) ITALIAN SALAD ..........................................................................................8 MARIO’S SALAD .......................................................................................10 Sandwiches CAESAR SALAD ........................................................................................12 Served with Cole Slaw With Salmon Add $5.00 ....................................................................................... Add Fries $3 CRABMEAT SALAD ...............................................................................16 MONTE CRISTO TRIPLE DECKER ..............................................12 (GF) SHRIMP SALAD ........................................................................................13 Bread Dipped in Egg Batter, Sauteed in Butter. A Combination of Ham, Cheese and Breast of Turkey ............................................................................................. (GF) MARINER’S SALAD ................................................................................15 BREAST of TURKEY ...............................................................................11 (GF) CAPRESE SALAD (Choice of Dressing) .....................................................11 ...................................................................10 With Chicken Add $3.00 or Shrimp Add $5.00 .................................................... HAM and SWISS CHEESE CLASSIC CLUB ...........................................................................................11 MARIO BURGER .....................................................................................12 PERCH SANDWICH .............................................................................12 OPEN FACED CHICKEN PARMESAN ...................................12 Seafood ALA CARTE BROILED WHITEFISH ........................................................................15 BUTTERFLIED SHRIMP ......................................................................16 Soups (GF) ................................................................................17 SALMON with RICE MINESTRONE ..............................................................................................7 (GF) .........................................................................18 SHRIMP BORDELAISE (GF) ONION................................................................................................................7 ..................................................................................................18 FROG LEGS SPINACH IN CHICKEN BROTH .......................................................7 ............................................................................18 DEEP SEA SCALLOPS CAPPELLETTI in BRODO .....................................................................7 SEA BASS (On a Bed of Crab and Spinach) ....................................................30 SALMON MARGUERITE ....................................................................20 ENGLISH DOVER SOLE .....................................................................32 !GF" ITEMS ARE GLUTEN FREE LOBSTER TAIL (1) .....................................................................................35 *NOTICE: Items are cooked to order. Consuming raw or SHRIMP SCAMPI (6) ................................................................................35 undercooked meat, poultry, eggs or seafood ay cause food borne SEAFOOD RISOTTO .............................................................................18 illness. MICHIGAN LAKE PERCH .................................................................17 HEON A LUNCH INCLUDES SOUP OR SALAD AND PASTA Steaks and Varieties Spaghetti and *CALVES LIVER with BACON ..........................................................15 Homemade Pasta Includes Soup or Salad (GF) *LUNCHEON STRIP SIRLOIN .........................................................22 (GF) *EXTRA CUT STRIP SIRLOIN .........................................................25 SPAGHETTI BOLOGNESE ................................................................13 (GF) *SINGLE RIB LAMB CHOPS (3) ........................................................30 SPAGHETTI MARINARA ....................................................................13 (GF) *LUNCHEON FILET MIGNON (7 oz) .............................................26 SPAGHETTI with MUSHROOMS ...................................................14 (GF) *EXTRA CUT FILET MIGNON (9 oz) .............................................29 SPAGHETTI with MEATBALLS .......................................................15 (GF) *DOUBLE CUT FILET MIGNON (11 oz) .......................................32 SPAGHETTI with CHICKEN LIVERS ..........................................15 (GF) *PORTERHOUSE (per person) ..................................................................25 SPAGHETTI CARBONARA................................................................15 (GF) *CHATEAUBRIAND (For 2 or More/per person) ...................................48 FETTUCCINE ALFREDO ....................................................................16 T-BONE STEAK .........................................................................................18 LINGUINE with RED CLAM SAUCE ...........................................16 LINGUINE with WHITE CLAM SAUCE ...................................16 CHICKEN TETRAZZINI ......................................................................16 MANICOTTI ...............................................................................................15 Beef CANNELLONI ............................................................................................15 LASAGNA ......................................................................................................16 RAVIOLI .........................................................................................................16 ..................................................................18
Load more

Recommended publications
  • Pasta -12- Ravioli Polenta Al Forno -14- Pasta Fresca -15- Crostacei -16- Polli -15- Vitello -19- Carne & Pesce
    PASTA -12- RAVIOLI (gluten free pasta available upon request, $4 extra) RAVIOLI ARAGOSTA– homemade lobster ravioli with pink vodka sauce -18- RAVIOLI DI ZUCCA– homemade butternut squash ravioli with PENNE ARRABBIATA–penne pasta with a spicy tomato basil sauce butter sage sauce -15- LASAGNA – homemade meat lasagna RAVIOLI SPINACI– homemade spinach ricotta ravioli with RIGATONI ALLA NORMA–tomato, eggplant, basil and ricotta cheese Bolognese meat sauce -15- SPAGHETTI CON POLPETTE–homemade meatballs in a classic tomato RAVILI PORTOBELLO–homemade Portobello mushroom ravioli, with a parmesan basil sauce cream sauce -14- RIGATONI AMATRICIANA– pancetta, onions and pecorino romano GLUTEN FREE CHEESE RAVIOLI (6 per order, choose any sauce) –18- cheese in a tomato basil sauce PENNE POLLO E BROCCOLI–penne pasta with chicken, broccoli, garlic cream sauce SPAGHETTI CARBONARA–pancetta, shallots, black pepper & egg yolk -14- with a touch of cream POLENTA AL FORNO LINGUINE PUTTANESCA- with capers, kalamata olives, garlic, tomato (Terracotta Baked Polenta) basil sauce GAMBERI– with shrimp in a Sambuca, bell pepper tomato sauce MELANZANE PARMIGIANA – organic eggplant topped with mozzarella in GORGONZOLA – with wild mushrooms and gorgonzola cheese a tomato basil sauce baked and served with penne alfredo in a rosemary cream sauce RIGATONI SALCICCIA- with sausage, bell peppers, garlic, tomato basil PUTTANESCA- olives, capers & garlic in a tomato basil sauce sauce CINGHIALE– with wild boar ragu` PENNE TRICOLORE- with bufala mozzarella, mushrooms, basil in a
    [Show full text]
  • 2020 Annual Recipe SIP.Pdf
    SPECIAL COLLECTOR’SEDITION 2020 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine CooksIllustrated.com $12.95 U.S. & $14.95 CANADA Cranberry Curd Tart Display until February 22, 2021 2020 ANNUAL 2 Chicken Schnitzel 38 A Smarter Way to Pan-Sear 74 Why and How to Grill Stone 4 Malaysian Chicken Satay Shrimp Fruit 6 All-Purpose Grilled Chicken 40 Fried Calamari 76 Consider Celery Root Breasts 42 How to Make Chana Masala 77 Roasted Carrots, No Oven 7 Poulet au Vinaigre 44 Farro and Broccoli Rabe Required 8 In Defense of Turkey Gratin 78 Braised Red Cabbage Burgers 45 Chinese Stir-Fried Tomatoes 79 Spanish Migas 10 The Best Turkey You’ll and Eggs 80 How to Make Crumpets Ever Eat 46 Everyday Lentil Dal 82 A Fresh Look at Crepes 13 Mastering Beef Wellington 48 Cast Iron Pan Pizza 84 Yeasted Doughnuts 16 The Easiest, Cleanest Way 50 The Silkiest Risotto 87 Lahmajun to Sear Steak 52 Congee 90 Getting Started with 18 Smashed Burgers 54 Coconut Rice Two Ways Sourdough Starter 20 A Case for Grilled Short Ribs 56 Occasion-Worthy Rice 92 Oatmeal Dinner Rolls 22 The Science of Stir-Frying 58 Angel Hair Done Right 94 Homemade Mayo That in a Wok 59 The Fastest Fresh Tomato Keeps 24 Sizzling Vietnamese Crepes Sauce 96 Brewing the Best Iced Tea 26 The Original Vindaloo 60 Dan Dan Mian 98 Our Favorite Holiday 28 Fixing Glazed Pork Chops 62 No-Fear Artichokes Cookies 30 Lion’s Head Meatballs 64 Hummus, Elevated 101 Pouding Chômeur 32 Moroccan Fish Tagine 66 Real Greek Salad 102 Next-Level Yellow Sheet Cake 34 Broiled Spice-Rubbed 68 Salade Lyonnaise Snapper 104 French Almond–Browned 70 Showstopper Melon Salads 35 Why You Should Butter- Butter Cakes 72 Celebrate Spring with Pea Baste Fish 106 Buttermilk Panna Cotta Salad 36 The World’s Greatest Tuna 108 The Queen of Tarts 73 Don’t Forget Broccoli Sandwich 110 DIY Recipes America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen since 1993.
    [Show full text]
  • The Perdue Chicken Cookbook 1
    The Perdue Chicken Cookbook 1 The Perdue Chicken Cookbook by Mitzi Perdue Get any book for free on: www.Abika.com Get any book for free on: www.Abika.com The Perdue Chicken Cookbook 2 Preface: Why I Chickened Out Introduction: You Don't Need to Wing It! Let Frank Take You Under His. Everything You Wanted or Needed to Know about Selecting, Storing and Cooking Chicken Chapter 1. Chicken for Everyday Tips on Cooking in a Hurry, plus: Quick Recipes, Simple Recipes, and Family Favorites Chapter 2. Chicken for the Microwave Tips for Using the Microwave, plus: Quick Microwave Recipes, and Classic Recipes Adapted for the Microwave Chapter 3. Chicken for Dieters Tips for Dieters, plus: Low Calorie, Low Cholesterol Recipes Chapter 4. Chicken for Children Tips on Cooking for Kids, plus: Recipes for Kids to Eat and Recipes for Kids to Cook Chapter 5. Chicken for Barbecuing Tips for Cooking Outdoors, plus Recipes for Barbecuing Chapter 6. Chicken for Crowds Tips on Quantity Cooking, plus Recipes for Crowds Chapter 7. Chicken for Tomorrow-or Next Week Tips on Storing and Freezing, plus Cook Ahead Recipes Chapter 8. Chicken for Holidays Chicken and Holiday Cooking, plus: Menus and Recipes for the Chinese New Year, Valentine's Day, Mother's Day, Fourth of July, Thanksgiving, Chanukah, and Christmas Get any book for free on: www.Abika.com The Perdue Chicken Cookbook 3 Chapter 9. Chicken for Important Occasions Chicken for When You Want Something Different and Exciting, plus Show Stopper Recipes Chapter 10. Chicken for Planovers Tips on Food Safety, plus Recipes for the Rest of the Bird Conclusion: A Rare Bird What Frank Is Really Like Get any book for free on: www.Abika.com The Perdue Chicken Cookbook 4 Acknowledgements I've often thought that inspiration is one of the greatest gifts one person can give another, and there are several people who were an inspiration in writing this book.
    [Show full text]
  • October Four Course Menu Zuppa – Soup $65/Person
    October Four Course Menu Zuppa – Soup $65/Person PASTA E FAGIOLI PRIMO 14.50 Creamy Lobster Bisque with Dry Sherry SECONDO Insalata di Funghi Caldo Farinacei – Pasta TERZO SPAGHETTI AL POMODORO Vitello con Funghi Morel e Aragosta The dish reflects the freshness of ripe San Marzano tomatoes flavored with fine herbs and IL QUARTO extra virgin olive oil 24.50 Mousse di Castagne RAVIOLI AURORA Homemade four cheese ravioli in a light cream Antipasti – Appetizers tomato sauce 25.50 CALAMARETTI FRITTI FETTUCCINE ALLA CHRISTINI’S Fried Atlantic baby squid with marinara sauce A true “Christini’s” interpretation of Fettuccini 15.50 Alfredo (Parmigiano Reggiano, butter and cream) 26.50 MOZZARELLA IN CARROZZA LINGUINE ALLA PRIMAVERA Breaded mozzarella served with tomato sauce Seasonal fresh vegetables sautéed with garlic and extra 13.50 virgin olive oil over a bed of linguine, served with Pecorino cheese CARPACCIO DI MANZO 27.50 Filet mignon, Parmigiano, lemon juice 18.50 GNOCCHI BOLOGNESE Fresh made potato dumplings served in a hearty meat sauce MOZZARELLA DI BUFALA 29.50 Mozzarella, tomatoes, arugula, 20-year balsamic 16.50 RIGATONI ALLA ZOZZONA Rigatoni pasta served with ground sweet Italian FUNGHI RIPIENI sausage and a Parmigiano cream sauce Mushroom caps, sausage, fennel, herbs, Pecorino 30.50 15.50 RAVIOLI DI PESCE Tender homemade ravioli stuffed with Maine OLIVE DAL ORTO DI CHRISTINI’S lobster, scallops, crab and shrimp with a lobster Christini’s jumbo olives come from his farms cream sauce 15.50 38.50 MELANZANE PARMIGIANA Insalate – Salads
    [Show full text]
  • International Culinary Arts & Sciences Institute
    TECHNIQUES CLASSES These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state of the art ICASI facility by professional chefs with years of experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Hrvatin Wednesdays, September 15, 22, 29, October 6, 2021 - 6:00 pm ($345, 4x3hrs, 1.2CEU) Mondays, November 22, 29, December 6, 13, 2021 – 6:00 pm ($345, 4x3hrs, 1.2CEU) Week 1: Knife Skills: French Onion Soup; Warm Vegetable Ratatouille; Vegetable Spring Rolls with Sweet & Sour Sauce; Vegetable Tempura; Garden Vegetable Parmesan Frittata Week 2: Stocks and Soups: Vegetable Stock; Fish Stock; Chicken Stock; Beef Stock; Black Bean Soup; Chicken Noodle Soup; Beef Consommé; Cream of Mushroom Soup; Fish Chowder; Potato Leek Soup Week 3: Grains and Potatoes: Creamy Polenta; Spicy Braised Lentils; Risotto; Israeli Couscous; Pommes
    [Show full text]
  • Romano's 'Kitchen Counter' Menu
    SERVED 11AM TO 4PM DAILY express LUNCH kitchen counter $7 in 7 minutes or it' Always s free! More satisfying than your typical salad with fresh ingredients and Italian flavors. CHICKEN MILANESE PRONTO CAESAR PANZANELLA fresh romaine, imported lightly breaded chicken, roma and yellow romano, crispy garlic croutons 7 grape tomatoes, arugula, pickled onions, olives, add parmesan crusted chicken 3, parmesan, mediterranean vinaigrette 7 parmesan crusted salmon bites 4 Flavorful Italian style sandwiches served warm on fresh ciabatta. chicken parmesan CAPRESE parmesan chicken, mozzarella, imported fresh mozzarella, tomato, arugula, basil pesto, pomodorina, fresh basil, ciabatta 7 mediterranean vinaigrette, ciabatta 7 ITALIAN prosciutto PULLED PORK grilled cheese roasted pulled pork, italian slaw, calabrian lightly smoked prosciutto, fresh chili pesto, balsamic glaze, ciabatta 7 mozzarella, four cheese fonduta, ciabatta 7 Handheld pockets stuffed with Italian flavors then baked in our brick oven. PEPPERONI CHICKEN CAESAR artisan pepperoni, mozzarella, grilled chicken, tomatoes, spinach, oregano, parmesan, provolone 7 parmesan, mozzarella, caesar dressing 7 Fresh and imported pastas combined with traditional Italian ingredients. Add Grilled Chicken or Italian Sausage 3 | Add Shrimp 4 SPAGHETTI VERDI SAUSAGE RIGATONI spinach, romano, parmesan, italian sausage, mushrooms, romano, creamy pesto, spaghetti 7 creamy alfredo, rigatoni 7 BAKED RAVIOLI SPAGHETTI BOLOGNESE basil, mozzarella, parmesan, mediterranean herbs, parmesan, bolognese, imported pomodorina, cheese ravioli 7 imported pomodorina, spaghetti 7 Complete your meal with one of these house favorites. rosemary chocolate peasant bread chip cookie baked fresh daily, served with seasoned olive oil 1 baked fresh daily 1 side salad TIRAMISU fresh greens or caesar 3 mascarpone, lady fingers, espresso, rum, cocoa 3 Before Placing Your Order, Please Inform Your Server If Anyone In Your Party Has A Food Allergy.
    [Show full text]
  • Skinnytaste | Cookbook Index
    skinnytaste | Cookbook Index *SP = Smart Points Breakfast & Brunch RECIPE COOKBOOK CHAPTER PG SP Banana-Almond Smoothie Bowl Skinnytaste Fast and Slow Healthy 30 3 Mornings Breakfast Banana Split Skinnytaste Fast and Slow Healthy 34 6 Mornings Brussels Sprout Hash with Bacon and Eggs Skinnytaste Fast and Slow Healthy 26 5 Mornings Chunky Loaded Guac Toast Skinnytaste Fast and Slow Healthy 24 5 Mornings Cucumber, Tomato, and Lox Skinnytaste Fast and Slow Healthy 25 3 Mornings Karina’s Special Skinnytaste Fast and Slow Healthy 24 5 Mornings Mexican Huevos Shakshukos Skinnytaste Fast and Slow Healthy 29 6 Mornings Put an Egg on It! Skinnytaste Fast and Slow Healthy 23 5 Mornings Savory Quinoa Breakfast Bowls Skinnytaste Fast and Slow Healthy 33 6 Mornings Slow Cooker “Baked” Oatmeal with Coconut, Skinnytaste Fast and Slow Healthy 35 7 Blueberries, and Bananas (Slow cooker) Mornings Slow Cooker Chocolate Swirl Banana Bread (Slow Skinnytaste Fast and Slow Healthy 36 5 cooker) Mornings RECIPE COOKBOOK CHAPTER PG SP South of the Border Huevos Revueltos Skinnytaste Fast and Slow Healthy 25 5 Mornings Whole Wheat Crêpes with Strawberry Sauce Skinnytaste Fast and Slow Healthy 20 6 Mornings Chicken & Other Poultry RECIPE COOKBOOK CHAPTER PG SP Asiago-Crusted Chicken Breasts Skinnytaste Fast and Slow Poultry Mains 148 5 Chicken and Couscous Bowls with Piri Piri Skinnytaste Fast and Slow One-Bowl Meals 78 10 Chicken Scaloppine with Broccoli and Melted Skinnytaste Fast and Slow Poultry Mains 152 7 Mozzarella Greek Chicken Sheet Pan Dinner Skinnytaste
    [Show full text]
  • Nutrition Facts
    nutrition nutrition facts RMG 10.19 nutrition ANTIPASTI Calories (kcal) Calories from (kcal) fat (g) Fat (g) Fat Saturated Fatty Trans (g) Acid (mg) Cholesterol Sodium (mg) (g) Carbohydrates FiberDietary (g) (g) Sugars Total (g) Protein Crispy Artichokes 470 400 45 7 0.00 5 480 17 1 2 2 Calamari Fritti 760 490 55 9 0.00 435 700 33 4 7 33 Caprese Salad 510 390 44 18 0.50 100 510 15 2 7 16 Stuffed Mushrooms 510 340 38 13 0.00 60 590 20 3 5 21 Spinach + Artichoke Dip 1,100 540 61 29 1.50 130 1,980 109 7 8 30 Spinach + Artichoke Dip w/Shrimp 1,150 560 62 29 1.50 200 2,290 109 7 8 39 Mushroom Arancini 610 360 40 20 0.50 160 1,040 40 1 2 22 Crispy Brussels Sprouts 370 220 25 4 0.00 0 800 37 8 20 7 Crispy Brussels Sprouts w/Crispy Prosciutto 410 240 28 5 0.00 15 1,080 37 8 20 11 Signature Mac + Cheese Bites 920 630 70 25 1.00 310 1,190 44 2 5 30 Goat Cheese Peppadew Peppers 350 100 11 6 0.00 25 660 56 3 40 6 Bruschetta 670 390 43 9 0.00 25 1,830 55 4 7 17 Baked Prosciutto + Mozzarella 610 330 36 19 0.00 100 1,430 35 1 3 38 Crispy Fresh Mozzarella 820 700 79 16 0.00 145 210 17 1 1 13 soups Calories (kcal) Calories from (kcal) fat (g) Fat (g) Fat Saturated Fatty Trans (g) Acid (mg) Cholesterol Sodium (mg) (g) Carbohydrates FiberDietary (g) (g) Sugars Total (g) Protein Tomato Basil 110 100 8 5 0.50 0 670 9 2 5 2 Roasted Mushroom 180 90 10 5 0.00 25 1,160 19 1 6 6 Italian Herb Soup 70 20 2 1 0.00 5 125 8 2 1 4 Lobster Bisque 320 250 36 16 1.00 85 1,580 14 1 4 5 Tuscan Bean Soup 80 80 9 3 0.00 25 480 8 1 2 7 RMG 10.19 nutrition SALAD Calories (kcal)
    [Show full text]
  • The Food and Culture Around the World Handbook
    The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
    [Show full text]
  • Cardapio-Di-Cunto.Pdf
    (11) 2273-9002 S E J A Bem Vindo Os interessados na culinária italiana vão gostar de conhecer o cardápio do restaurante Di Cunto do Mooca Plaza Shopping. Há opções em pratos e receitas tradicionais, como a lasagna à bolognesa, que contém massa recheada com carne, queijo parmesão, mozzarella, molho bechamel e coberta com molho ao sugo. Vale a pena experimentar o nosso Spaghetti alla carbonara. A opção da Ilha de massas traz opções de entradas e antepastos além de acompanhamentos tradicionais como a braciola, polpeta e berinjela a parmigiana. Conheça também nosso caffé e nossas pizzas em tamanho família! Estamos muito felizes em receber você! EE N T R A D A S E A N T E P A S T O S ANTIPASTO ITALIANO R$ 49,00 Uma deliciosa seleção de antepastos típicos italianos acompanhados do legítimo pão italiano. ARANCINI R$ 21,90 Bolinhos de arroz arbóreo empanados e recheados com mozzarella de búfala e tomate seco. Porção (04 unidades) BURRATA R$ 52,00 Burrata servida com tomate confit, crisp de presunto Parma e molho pesto. Acompanha cesto de pão. BRUSCHETTA Presunto de Parma e Queijo Brie R$ 32,90 (04 unidades) Pomodoro e Basílico (04 unidades) R$ 27,90 Tomate, mozzarella de búfala e manjericão. A MELHOR COXINHA DO MUNDO R$ 21,90 Porção (06 un) das deliciosas coxinhas de frango com a receita clássica da família. SS A L A D A S CAPRI R$ 31,90 Mix de folhas, tomate cereja e mussarela de búfala ao molho pesto. ROMA R$ 35,90 Mix de folhas, palmito, berinjela funghetti e abobrinha a campagnola ao molho de mel e mostarda.
    [Show full text]
  • Luncheon.Pdf
    LUNC ALA CARTE PROVIMI Appetizers Veal - COLD - SPECIAL ANTIPASTO MARIOS (per person) SCALOPPINE MARSALA ...................................................................17 Sliced Prosciutto, Coponata, Marinaded Beef, Mushrooms Vinaigrette SCALOPPINE TOSCA ............................................................................17 & Tomatoes with Capers ......................................................................................9 SCALOPPINE SICILIANA ...................................................................17 (GF) PROSCIUTTO with MELON ...............................................................9 SCALOPPINE PICCANTE ...................................................................17 CAPONATA (Eggplant) ....................................................................................8 SCALOPPINE CACCIATORE ............................................................17 MARINADE of BEEF ..................................................................................8 CUTLET PARMESAN .............................................................................17 (GF) MUSHROOMS VINAIGRETTE ..........................................................8 SCALOPPINE TRIESTINA ..................................................................18 (GF) TOMATO SLICES .........................................................................................8 SPIEDINI ........................................................................................................18 (GF) AVOCADO & CRAB ...............................................................................17
    [Show full text]
  • Pasta Al Forno Vera Pizza Carne Salsicce E Mare
    LE INSALATE CAESAR SALAD FOR TWO Traditional Caesar Salad for TWO, Prepared Table Side INSALATA MISTA ALL’ITALIANA Mixed Greens Served in Valter’s EVOO and Balsamic Dressing with Shaved Fontina Cheese CHOPPED AGNELLI SALAD PER VITTORIO Tomato Carpaccio, Arugula, Carrots, Avocado, Croutons, Artichokes, Raw Portobello, Bell Peppers, and Fresh Burrata In Light Balsamic Dressing LE ZUPPE PASTA E FAGIOLI ORIGINALE Cannellini Beans Soup with Homemade Laccerini ZUPPA COTTA - ONE OF MY BEST RECIPES Cannellini Beans, Mix of Mushrooms and Truffles RIGATONI AL SUGO DELLA MAMMA Rigatoni in Valter’s Mother’s Special Porcini & Meat Sauce LE PASTE FATTE IN CASA TUTTA PASTA DI VALTER Sampler of Our Daily Homemade Gnocchi and Ravioli RAVIOLI 4 FORMAGGI Fresh Homemade Ravioli in a Four Cheese Cream Sauce with Asparagus GNOCCHI BOSCAIOLA Fresh Homemade Potato Dumplings Served in a Mixed Mushroom Cream Sauce VERY WELL RECOMMENDED BY ME FROM MONTE SAN SAVINO PASTA AL FORNO VERA Homemade Lasagna Served With my Mother’s Special Meat Sauce PIZZA CARNE Butterflied, Pan-fried Center Cut Compart Natural Duroc Pork Tenderloin Served with Fresh Tomato Sauce, Mozzarella, and Basil SALSICCE E MARE Our Special Sweet Italian Sausage, Grilled Calamari, Mussels, Clams, Scallops, and Shrimp, Served with Sautéed Spinach Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness RISOTTO OF THE DAY LE PASTE SECCHE SPAGHETTI CARBONARA Spaghetti with Homemade Pancetta in an Egg, Cream, Onion, and Parmesan Sauce PENNE
    [Show full text]