Starters Entree Dessert Head Chef Pastry Chef

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Starters Entree Dessert Head Chef Pastry Chef

SANTA CRUZ RESTAURANT WEEK $35 OCTOBER 21– 28, 2020 Sustainable, Seasonal & Locally Sourced since 1992 TRUFFLE MUSHROOM RAVIOLI Starters garlic cream sauce, bacon, peppers, OUR FAMOUS FOCACCIA AND summer squash, tomatoes & reggiano CASTVELETRANO OLIVES SHIITAKE MUSHROOM RISOTTO PAN AMORE market vegetables, balsamic glaze & goat cheese eggplant caponata, herbed chèvre & roasted garlic PANKO CRUSTED PACIFIC ROCKFISH CRISPY RODONI FARM BRUSSELS SPROUTS romesco sauce, carrots, broccoli & polenta apple gastrique & hazelnuts 38 NORTH FARM DUCK CONFIT BLUE HERON FARM CRISPY CAULIFLOWER apple & pineapple guava gastrique, black currant chili oil, garlic, parsley & pine nuts mkt veg & mashed potatoes ROAST BEETS 6 OZ. ALLEN BROS. NY STEAK honey-pistachio purée, candied citrus & herbed chèvre horseradish crème fraiche, market vegetables CAESAR & mashed potatoes Blue Heron gem lettuce, our famous caesar dressing, BASSIAN FARMS LAMB MEATBALLS croutons & reggiano mint chimichurri, bone marrow broth, mkt veg & acini di pepe pasta BUTTER LETTUCE SALAD honey lemon vinaigrette, delicata squash, pomegranate, fennel & manchego Dessert FLOURLESS CHOCOLATE GANACHE TORTE Entree chocolate sauce, pomegranate & chantilly cream BIGOLI FRESH SPAGHETTI PERSIMMON BREAD PUDDING rustic Bolognese & Reggiano Vanilla Crème Anglaise BUTTERNUT SQUASH RAVIOLI brown butter, pumpkin seeds, butternut squash, Special thanks to the organic farmers of Santa Cruz : apples, sage & goat cheese Pinnacle, Dirty Girl, Rodoni, Four Sisters, Blue Heron, Twin Girls AND Live Earth Head Chef Pastry Chef GEMA CRUZ 18% GRATUITY ADDED TO PARTIES OF 6 OR MORE KRISTA POLLOCK 910 Cedar St. Downtown SC | 831.457.1677 | www.gabriellacafe.com PUBLICATION: GOOD TIMES 2043 AD SIZE 1/4s ADVERTISER: GABRIELLA TAB ACCOUNT EXEC: ILANA DESIGN DEPARTMENT 4.3438" X 4.8438" weeklys.com DESIGNER: SAM.

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EDITION the Fresh Pasta CATALOGUE
22nd EDITION the fresh pasta CATALOGUE 22nd EDITION Deep-frozen product (refrigerate at -18°C) The images are only intended to show the product. For further details about product characteristics, list of ingredients and possible allergens, please refer to the technical datasheets. A LEGACY OF TRADITION a tiny artisan workshop, we were first inspired In with the courage to believe in our passion: a deep affection and love for the traditions of our native Romagna. Just an old family recipe to start with. Then the experience of four generations of pasta makers. Plus a passion for getting things just right. quality tradition deep-freezing And finally our dream: to bring traditional fresh Italian pasta to the dining tables of the whole world. To do this we have studied every Over the past 40 years, Our only friend - the freezing ® last detail: from the quality of our intensive research and cold. Laboratorio Tortellini 's the ingredients to the ability of analysis has enabled us to build expertly deep-frozen pasta Cappelletti Romagnoli, Tortellini Bolognesi, Tagliatelle, advanced machines capable up a catalogue of over 100 products - increasingly the Garganelli, Strozzapreti, Gnocchetti... As you browse of repeating the gestures of products: the heritage of the preferred choice of quality through this catalogue, you will discover that the human hands and offering you entire Italian peninsula. restaurants and now coming shape of each and every pasta in your most exquisite a pasta that retains every single to kitchens all over the world. characteristic of fresh artisanal recipes has a unique story to tell of its origin, history pasta.
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What Is Our Chef Michele Cooking for You Today?
Saturday, September the 14th 2019 What is our Chef Michele cooking for you today? Lunch Dinner First Course First Course ___ Bigoli Noodle in Anchovy Sauce ___ Red Noodle with Scampi ___ Flan with Barley, Apples and Montasio Roulade with Speck and Aubergines ___ Fondue ___ Pasta with Meat and Tomato Sauce ___ Pasta with Meat and Tomato Sauce ___ Pasta with Tomato Sauce ___ Pasta with Tomato Sauce ___ Chicken Soup ___ Cream of Mushrooms Soup Second Course Second Course ___ Grilled Sea Brass ___ Baked Fillet of Sole ___ Escalope with Lemon Sauce ___ Beef Cuts with Ginger and Peppers ___ Mixed Salad with Green Beans, Tuna, Egg Vegetable Mille Feuille with smoked and Cherry Tomatoes ___ Provola cheese Buffet of Vegetables and Dessert Buffet of Vegetables and Dessert Like us on Facebook: Hotel Nizza Wednesday, September the 11th 2019 What is our Chef Michele cooking for you today? Lunch Dinner First Course First Course ___ Macaroni Fresch Pasta with Redfish See Carbonara Spaghetti Ragout ___ ___ Noodle with Vegetable ___ Cannelloni Nizza with Ham and Mushrooms ___ Pasta with Meat and Tomato Sauce ___ Pasta with Meat and Tomato Sauce ___ Pasta with Tomato Sauce ___ Pasta with Tomato Sauce ___ Reis “La Fagiana” Soup with Peas and Vegetable Soup Potatoes ___ Second Course Second Course ___ Peppered Mussels à la Venetienne ___ Baked Trout en Papillote ___ “Pizzaiola” Escalope with Tomato and Grilled Pork Chop ___ Mozzarella ___ Omelette with Ham and Fontina Cheese ___ Tuna slices with Vinaigrette Sauce (Cold Dish) Buffet of Vegetables and Dessert
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Download Brochure
TM QUALITY AND RELIABILITY The quality of Gustotek processes and products is AUTHENTIC ITALIAN PASSION the result of constant research and development, carried out since its foundation within the POLO DELLA MECCATRONICA of Rovereto, the Italian innovation center where every detail of the our ma- chines is designed and developped. OUR MISSION – EXCELLENCE DESIGN & TECHNOLOGY Gustotek is an innovative company born with Constantly evolving research, the use of cut- the aim of spreading the culture of Italian fre- ting-edge technologies, innovative materials and sh pasta all over the world by offering a sy- attention to functional design – all these aspects stem of professional equipment designed and gave life to a range of products of the highest produced according to the principles of Lean quality, which perfectly adapt to any environment design & manufacturing. making your everyday work easier. The result is a product characterized by high technological content, attractive design and above all high reliability. 100% MADE IN ITALY Gustotek designs and manufactures all its pro- ducts in Italy, implementing Lean production pro- cesses, always respecting the surrounding en- vironment and health. The elimination of waste enhances fluidity and speed in the supply cycle of our products all over the world. AZIENDA GT LINE PROFESSIONAL MACHINES TO PRODUCE FRESH PASTA Machines with a simple and intuitive use that hides advanced technology. A versatile and quick solution, which allows anyone to produce fresh pasta in a short time, satisfying the most diverse requests in terms of type and dough. With a few operations GT Line machines are able to automatical- ly produce different types of pasta such as long, short and sheet pasta.
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LALANTERNA 3ANTE DEF.Indd
passatelli e zuppa imperiale PÂTES FRAICHES - FRESH PASTA - TEIGWAREN LA LANTERNA SRL LA LANTERNA SRL FRESCHEZZA GENUINA NATURAL FRESHNESS La cultura del buon gusto, The culture of good taste, PASSATELLI: uova pastorizzate, pane grattugiato, della pasta fresca e delle lavorazioni fresh pasta and quality manufacturing formaggio duro, sale, farina di grano tenero tipo “00”, noce di qualità fra tradizione ed innovazione. between tradition and innovation. moscata, pepe, burro. / PASSATELLI: oeufs pasteurisés, chapelure, fromage dur, sel, farine de blé tendre type 00, L’ azienda nasce nel 1955 in Liguria dalla passione The Company was created in Liguria in 1955 thanks noix muscade, poivre, beurre. / PASSATELLI: eggs, fi ne del titolare per la pasta fresca e per la buona tavola. to the owner’s passion for fresh pasta and good food. bread crumbs, hard cheese, salt, soft wheat fl our Type Le origini emiliane della famiglia convincono il titolare The Emilian origins of the family convinced the owner 00, nutmeg, pepper, butter. / PASSATELLI: Pasteurisierte a tornare in questa ricca terra dove viene ingrandita to come back to this generous region, enlarging the Eier, Paniermehl, Hartkäse, Salz, Weichweizenmehl Typ l’azienda mantenendo però costante la genuinità e Company but fully respecting the product authenticy 00, Muskatnuss, Pfeffer, Butter. qualità dei prodotti pur avvalendosi delle più avanzate and quality, also using the most evolued technologies tecnologie e tradizioni Italiane come le trafi le di bronzo. and according to the Italian traditions, such as the bronze ZUPPA IMPERIALE: uova pastorizzate, farina di grano Con gli oltre 50 anni di esperienza La Lanterna drawing process. tenero “00”, formaggio duro, burro, lievito, sale, noce moscata.
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ANTIPASTI SHARING SECONDI Hand Cut Beef PRIMI CONTORNI OUR FAMOUS CASA MIA Dinner For
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Le Ricette Degli Amici Di Cucinait
Cucina regionale: Primi Piatti Le ricette degli amici di cucinait - Natale 2001 - Ed i t o r i a l e ucina del territorio, ricette della memoria, primi piatti “di famiglia” che oggi si ripropongono, in certe occasioni, puntualmente, con tutto Cil rigore della tradizione, eppure con i piccoli nuovi dettagli che inevitabil- mente arricchiscono o semplificano la formula originaria. Questo librino, che raccoglie una selezione delle ricette proposte dagli amici di cucinait, in autunno, nel forum “Cucina regionale: Primi Piatti”, è il nostro Regalo di Natale a chi frequenta il sito; un Ricettario ricco di quasi 150 ricette, rap- pr esentative di tutta Italia, arrivate a cucinait anche da amici lontani; il ri- sultato di un lavoro comune, tra la redazione on line (che ne ha curato l’editing) e gli autori, che hanno voluto part e c i p a re, anche questa volta, con entusiasmo, competenza e disponibilità. Questo librino è soprattutto la st r a o r dinaria prova di come uno strumento nuovo, come il Web, consenta il rec u p e r o di antiche tradizioni domestiche e gastronomiche, faciliti il con- fr onto tra culture e territori diversi. E a chi sostenesse ancora che Internet toglie volto alle persone, la comunità di cucinait prova, invece, la grande anima che con questo mezzo si può esprimere. Buona lettura e Buon Natale a tutti! Piemonte 2 ANTICHI RIPIENI E RICCHI SAPORI verizzarle con un poco di farina di meliga, avvolger- Nella cucina piemontese, oltre alle zuppe, pre p a r a t e le su se stesse e trarne dei taglierini di circa 3 mm di spesso con verd u re di stagione, parti di maiale e spessore; metterli ben aperti sopra un vassoio rico- pane raffermo, ci sono moltissime qualità di ravioli, perto da una salvietta leggermente infarinata e farli ripieni per lo più di carne.
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