DOCSLIB.ORG

Starters - Appetizers (Homemade Pasta, Zucchini, Courgette Flowers, Onions)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Starters - Appetizers (Homemade Pasta, Zucchini, Courgette Flowers, Onions) FUSILLI ALLA CILENTANA € 8,50 (Homemade pasta, tomato sauce, basil) FUSILLI WITH WILDBOAR MEAT € 9,00 (Homemade pasta, wildboar ragout (no tomato) FUSILLI WITH AUBERGINES AND SAUCE € 8,50 Menù “Al Frantoio” (Homemade pasta, tomato sauce, aubergines, basil) SHORT TAGLIATELLE WITH CHICKPEAS € 8,50 (Homemade pasta, “Cicerale” Slow Food Presidia chickpeas) TAGLIATELLE “DELLA GAGGIA” € 8,50 Starters - Appetizers (Homemade pasta, zucchini, courgette flowers, onions) THREE OLIVE OILS’ TASTING For free (Boiled potatoes for taste our oil) Second Courses ACQUASALE € 4,50 (Wholemeal baked bread, cherry tomatoes, oil, oregano) CILENTANO € 8,00 MIXED ROASTED MEAT € 12,00 (Cheese made by the local shepherds, vegetables) (Grilled calf, lamb, pork and chicken) CONTADINO € 8,00 ROASTED CALF STEAK € 4,00 hg (Cured meat, homemade marinated vegetables, cheese made (Grilled fresh calf steak (min, 350 gr) by the local shepherds) PORK STEAK WITH SAGE € 8,00 FRIED DONUT € 3,50 (Pork steak with sage, white wine in the pan) (Fried pasta dough with aromatic herbs or vegetables) GRILLED PORK SAUSAGE € 7,00 GRILLED CHICKEN € 10,00 Soups “CACCIATORE” RABBIT € 10,00 (Baked rabbit, olives, cherry tomatoes, olive, onion, capers, origan, white wine) CHICKPEAS SOUP € 7,50 (“Cicerale” Slow Food Presidia chickpeas) LAMB WITH MYRTLE € 11,00 (Baked lamb chops, myrtle, chili pepper, white wine) BEANS SOUP € 7,50 (“Controne” Slow Food Presidia beans) PARMIGIANA ANTICHI SAPORI € 8,00 (Fried Aubergines, tomato sauce, mozzarella, Caprino cheese) CICCI ‘MMARITATI € 8,00 (Mixed soup with chickpeas, green beans, lentils, grain, STUFFED AUBERGINES € 8,00 barley, spelled) (Aubergines filled with eggs, Caprino cheese, ricotta cheese, DRIED COD AND WILD CHICKPEAS € 11,00 bread crumbs and parsley) (Cod, wild chickpeas, pepper and bread) DRIED COD € 10,00 (Dried cod, cherry tomatoes, olives, caper, onion, parsley) ROASTED CHEESE € 7,00 We have only handmade pasta. We use whole flour (Grilled half seasoned goat-cheese) made with local wheat. We grind it in our mill. First courses Side Dishes GRILLED VEGETABLES € 4,50 CASERECCE CON POMODORI € 7,50 (Grilled aubergines / eggplants, zucchini and peppers) E CACIORICOTTA CIAMBOTTA (Homemade pasta with fresh tomatoes and ricotta cheese) € 4,50 (Aubergines, potatoes and peppers, in a pan) CASERECCE CON BACCALÀ € 9,00 E CECI DI CICERALE GREEN SALAD € 3,50 (Homemade pasta with cod and Slow Food Presidia MIXED SALAD € 4,00 Chickpeas) (Lettuce, cherry tomatoes, carrots, olives, rocket) CAVATIELLI ALLA CILENTANA € 7,50 BAKED POTATOES € 3,50 (Homemade pasta, tomato sauce, basil) (Fresh potatoes, rosemary) CAVATIELLI WITH BEANS € 8,50 FRIED POTATOES € 3,50 (Homemade pasta, “ Controne” Slow Food Presidia beans) (Fried fresh potatoes) Wholemeal Pizza Drinks CILENTANA € 4,00 NATURAL/MINERAL WATER € 1,50 (Cooked tomato sauce, Caprino cheese) STERILIZED WATER € 0,50 PAESANA € 6,50 COKE 1 Lt. (Flat bread, pig cheek, olivs, cheese, basilic) € 3,00 COKE 33 cl € 2,50 Pizza FANTA 33 CL € 2,50 SPRITE 33 CL € 2,50 TERRE ANTICHE € 4,00 (Anchovies, capers, cherry tomatoes) MARGHERITA € 4,50 (Mozzarella, tomato sauce, basil) Wine AL FRANTOIO € 5,50 (Mozzarella, olives, pepperoni, spicy salami) LOCAL WINE 1 Lt. € 5,50 TERRE DEI MONACI € 5,50 LOCAL WINE 1/2 Lt. € 3,50 (Mozzarella, seasonal vegetables) LOCAL WINE 1/4 Lt. € 2,50 DIAVOLA € 5,50 WINE LIST… (Mozzarella, tomato sauce, spicy salami) RUSTICA € 6,00 (Mozzarella, sausage, fried potatoes) Beers CALZONE € 6,00 (Folded pizza, Ricotta cheese, Mozzarella, Salami, Tomato MESSINA CON CRISTALLI DI SALE € 4,00 sauce on top) (Lager, bassa fermentazione, 5,5%) DELIZIOSA € 6,00 ICHNUSA NON FILTRATA € 4,00 (Mozzarella, aubergines/eggplants, cherry tomatoes and (Lager non filtrata, bassa fermentazione, 5%) provolone) PORETTI 9 LUPPOLI € 4,00 POMODORI € 6,00 (American Ipa, alfa fermentazione, 5,9%) (San Marzano tomatoes, yellow tomatoes, half dried datterini tomatoes, Mozzarella) FRANZISKANER € 4,00 (Weizen-Weisse, alta fermentazione, 5%) NERANO € 6,00 (Mozzarella, fried zucchini, cheese, basil) ISAAC BLANCHE € 5,50 (Blanche, alta fermentazione, artigianale, 5%) SAPORITA € 6,00 DRAFT PORETTI 4 LUPPOLI 20 CL € 2,50 (Mozzarella, smoked provolone, yellow tomatoes, Bacon) DRAFT PORETTI 4 LUPPOLI 40 CL € 5,00 TUNA AND ONION € 6,50 (Mozzarella, tuna, onion in oil hand made) NASTRO AZZURRO 33 CL € 2,50 ESTIVA € 6,50 NASTRO AZZURRO 66 CL € 3,50 (Mozzarella, cherry tomatoes, rocket, raw ham, parmesan) HEINEKEN 33 CL € 2,00 PARMIGIANA € 6,50 (Tomato sauce, mozzarella, breaded and fried aubergines, HEINEKEN 66 CL € 3,00 basil) PERONI “ROSSA” 50 CC € 4,00 TERRE DEL CASALE € 6,50 (Mozzarella, Bacon, Boiled potatoes, Olives) MEZZATORRE € 7,50 (Mozzarella, tuna, yellow tomatoes, alf dried tomatoes, basil) COVER CHARGE € 2,00 Each addition involves a variation from € 0.50 to € 1.00 .
Load more

Recommended publications
  • Cheeses of Italy Hard 2396.Pdf
    Cheeses of Italy - Free Printable Wordsearch KNZQFOAVTPPFDXMORLACC OUJIAXCKLMY AYSQRXAYBSJOTVUZZSUW KBXQCATVOUEW QZGBRTGOLAGMPRDHWHUQMBA QLBDNZNYH CAPRINODIRIMELLAFF DARBRLAXIZOZMA VWBCJFXFGZNTOMAPIEMO NTESEMUSBRNP REPECORINOTOSCANOUWRL RWZORSTCICI SPROVOLONEGYZMIVQHCZA MMTBEDQVGIA IPWYBBCACIOFIGURATO ZEVKQRCCAMOAV CASUMARZUPUBOSZFRQZTQ TNGIERPCRIE YDJNOLFXNTENJOZSCOV FKNINDGEJPGTC NIYAOMEZGYOCHJOAMQQCV DOIIPSSAOTH FSSROMANOSLMOIFOKVPXA YMDRACXDNAE KQQIQJJAQSWWARHBHHOME PEXLSEBDZLE FKIVUNZTOHHWZAIDIBO TQNRLYENLROES IJROBIOLAOLJKIDNE TTHOJEIOLZHALGE OCAPRINOOSSOLANOOATL YRTVNIAYCAGB RJERDJBEEAIRPFSWLS LOANNILOMPCQIY DHEYDICGBYKSATREPAI ZQQFFHWFNIJOV ITYRRTAGWRPKVBCIPEZ CYHQGEVKRORJH LYGEFGPXPFUUELKXCOCC IDZAREOSERAS ABDFOGRDERISOJRVMOI OALVCSAFZGSVZ TEURNOINCGADDDJODNTB RSIZAINRDTCR TRVOTYNMOWXPVALDIDETO ITAKSAAJMQO EGSSIHOARVYNBARCCSRT ACNENCAGMSHH TKNANMCSITVNFRNIEVA TSSAOLOXLOHGL YALCAOHCNHLFIOALCPZ QFCARSRJSIOUG USKAZNEAOOUJCTOCEOYI GAWLNAOERNVT MEOMHTERJBGCFRFPHCTC PMIWAIRSOCAU ONBUFASPKEOZIKQYLEF TUOCISTADSZYM TQRNQSEOLBXTDGQKMREOAR JCMYAGOOGA TQZAWIJNMADPHFMSTJYS AZRZVTVJWRCX AFPELOHEOTCDDZAGGJDW EAKLFCRBNKMC PALLONE DI GRAVINA PECORINO SARDO PADDRACCIO FONTINA PECORINO SICILIANO CAPRINO FRESCO CRESCENZA PEPATO CAPRINO DI RIMELLA FIOR DI LATTE PROVOLONE CARNIA BUFFALO MOZZARELLA PIAVE CHEESE BERGKASE ROMANO TOMA DI GRESSONEY ROSA CAMUNA PECORINO BRUZZU PECORINO TOSCANO CASTELROSSO TALEGGIO TOMINO CAPRINO OSSOLANO DOLCELATTE CASALINA ASIAGO TOMA PIEMONTESE GORGONZOLA MORLACCO BITTO BRUS DA RICOTTA MOZZARELLA SCAMORZA GRANA CAPRINO
    [Show full text]
  • Factors Influencing Biogenic Amines Accumulation in Dairy Products
    REVIEW ARTICLE published: 28 May 2012 doi: 10.3389/fmicb.2012.00180 Factors influencing biogenic amines accumulation in dairy products Daniel M. Linares, Beatriz del Río,Victor Ladero, Noelia Martínez, María Fernández, María Cruz Martín and Miguel A. Álvarez* Instituto de Productos Lácteos de Asturias, (IPLA – CSIC), Villaviciosa, Spain Edited by: Fermented foods are among the food products more often complained of having caused Giovanna Suzzi, University of Teramo, episodes of biogenic amines (BA) poisoning. Concerning milk-based fermented foods, Italy cheese is the main product likely to contain potentially harmful levels of BA, specially tyra- Reviewed by: Giuseppe Spano, University of mine, histamine, and putrescine. Prompted by the increasing awareness of the risks related Foggia, Italy to dietary uptake of high biogenic amine loads, in this review we report all those elabo- Maria Martuscelli, University of ration and processing technological aspects affecting BA biosynthesis and accumulation Teramo, Italy in dairy foods. Improved knowledge of the factors involved in the synthesis and accumu- *Correspondence: lation of BA should lead to a reduction in their incidence in milk products. Synthesis of Miguel A. Álvarez, Instituto de Productos Lácteos de Asturias, BA is possible only when three conditions converge: (i) availability of the substrate amino Carretera de Infiesto s/n. 33300 acids; (ii) presence of microorganisms with the appropriate catabolic pathway activated; Villaviciosa, Spain. and (iii) environmental conditions favorable to the decarboxylation activity.These conditions e-mail: [email protected] depend on several factors such as milk treatment (pasteurization), use of starter cultures, NaCl concentration, time, and temperature of ripening and preservation, pH, temperature, or post-ripening technological processes, which will be discussed in this chapter.
    [Show full text]
  • FOOD-MENU.Pdf
    FOOD, WINE & DISCO We offer authentic pinsa romana and hand made pasta. An Italian taste experience sure to seduce the most discerning of pizza-loving palates. Quality and consistency are the key, and at Tommasinos we use premium flour imported directly from Italy. Great food takes patience. We don’t believe in rushing the process of the perfect pizza. Dough is left to rise for 72 hours. A long cold fermentation combined with high levels of hydration guarantees gourmet pinsa that is light, crispy, and easy to digest, making for a magnificent product. Toppings are imported directly from Italy or sourced locally from the freshest produce. For those wondering, yes we offer delicious vegetarian and vegan options. What is Pinsa? Did you know that the name Pinsa comes from the Latin word “Pinsere”, which in Italian means stretch-spread out, which makes sense as it is shaped like an oval. Pinsa is far more digestible than Pizza due to its different dough hydration and the water used in the dough is always cold. On top of that, the dough has less carbohydrates and fats…in other words you can leave the guilt at home! The main ingredients of the dough is wheat, soya and rice. What are Strangozzi? Strangozzi is a handmade pasta, typical from our hometown Spoleto, in the green heart of Italy, the Umbria region. The name Strangozzi comes from a particular cut of pasta dough that recalls the form of the ‘stringa’, the laces of the romans sandals. The traditional recipe: egg whites, water, flour, salt, extra virgin olive oil and white wine make it look like linguine but a bit more twisted.
    [Show full text]
  • Novembre Lombardia Il Lago Maggiore
    Novembre Lombardia il Lago Maggiore Nestled in Lombardy between Piedmont & Switzerland is one of the most beautiful lakes in Italy! Lago Maggiore is rich in history with breathtaking views, gorgeous natural surroundings and petite pearls of art. We hope you enjoy this region’s delicious cuisine! Buon Appetito! dia bar Lom taly I Appetizer Zuppa Vellutata Leeks & Cannellini Bean Soup, Porcini Mushroom Crostino Insalata Salad of Roasted Bosc Pear, Shaved Belgian Endive, Spiced Walnuts, Gorgonzola Cheese Crumbles, Apple-Balsamic Vinaigrette Rose Di Lago Petite Pasta of Bresaola Cured Beef & Caprino Cheese, Gratineé prepared in the wood burning oven, Pickled House Mushrooms Trota E Polenta Smoked Trout with a Bagna of Fall Vegetables on Polenta Rustica Crostone Entrée Pasta Day Made Pappardelle, Wild Boar and Root Vegetables in a Natural Jus & Barbera Wine Reduction, Toma Del Mottarone Cheese Risotto Con Ossobuco Slowww Braised Veal Shank Ossobuco, Saffron Risotto & Gremolada 17. supp Pesce Pan Sautéed Arctic Char Filet, Sage, Meyer Lemon, Garlic Red Chard, Almonds Carne 14oz Berkshire Pork Chop, Prosciutto Violino Farce Filling, Laveno Honey Glaze, Roasted Apples, Potato Rösti Dolci Torta Di Pane Del Vco Bittersweet Chocolate & Amaretti Cookie Pudding Tarte, Candied Oranges, Raisins, Mascarpone Gelato Coppa Del Lago Caramelized Fig Gelato, Margheritine Di Stresa Crisps, Sea Salt Caramel Chantilly Suggested Aperitif & Wine Pairings Aperitivo “Fog in Luino” Spumante Brut, Elderflower Liquor, Crisp Apple, Lemon Preserve 12 gls Demarie Arneis, Langhe, '17 “Little Rascal” in the Local Dialect – Dry, Full Bodied, Notes of Pear & Apricot 40 btl Cantine Provero Barbera D'Asti '17 A Staple Red of Lombardy! Dark Ruby Color, Graceful Taste Cherry & Strawberry Flavors, Light Tannins with an Exciting Aroma Pairs Perfectly with the Risotto Ossobuco 38 btl Franciacorta Antica Fratta Brut The Lombardy Bubbles - Elegantly Fresh, Vivacious & Full Delightful Pairing for a True Grand Finale Dessert! 14 gls | 75 btl Three Courses 42.
    [Show full text]
  • 39-12 CRESCENT STREET, LONG ISLAND CITY, NY 11101 T: (718) 433-1616 F: (718) 433-1630 | [email protected] INDEX
    39-12 CRESCENT STREET, LONG ISLAND CITY, NY 11101 T: (718) 433-1616 F: (718) 433-1630 | [email protected] www.almagourmet.com INDEX PAGE BEVERAGES 9 HERBS & SPICES 8 Coffee by Lavazza Herbs Water by Lurisia Paprika Peppers CLEANING SUPPLIES 11 Saffron Bleach & Soap Salt Film & Foil Sicilian Herbs Dispensers & Bulk Garbage Bags Stock Cubes Gloves Napkins MEAT 1 Ferrarini Salami DAIRY 2 Prosciutto Cow, Sheep & Goat Cheese Salumi Buffalo Mozzarella Il Parco Spanish Charcuterie Butter Veroni Salami & Pre-sliced Fresh Cheese Pecorino Cheese OIL & VINEGAR 5 Blended & Frying Oil FESTIVES & SEASONALS 9 Extra Virgin Olive Oil Edible Gold & Silver Flavored Oils Nutella Food Service Vinegar Panettone Christmas Cake Torrone by Sorelle Nurzia PASTA SELECTION 6 Dried Pasta FLOUR & BREAD 7 Fresh Pasta Flour Gluten Free Pasta Pane Carasatu Specialty Pasta Polenta RISOTTO & BEANS 7 FRESH & DRIED PRODUCE 4 Acquerello & Melotti Risotto Dried Fruits & Nuts Heirloom Beans Fresh & Dried Mushrooms Fresh Salads SEAFOOD 3 Olives Anchovies Tomatoes Bottarga by Smeralda Fresh Truffles & Products Caviar Vegetables & Peppers Frozen Fish Squid Ink FROZEN GOODS 10 Sardines & Tuna Frozen Cheese Frozen Seafood SWEETS 9 FrozenTruffles & Mushrooms Gentilini Cookies Honey Pasticceria Products Vanilla Beans ITALIAN SALUMERIA FERRARINI SALAMI PROSCIUTTO Prosciutto di Parma Ferrarini 14 Month 1/16 lb ________ Prosciutto di Carpegna 20 Month 1/16 lb ________ Prosciutto di Parma Ferrarini 18 Month 1/16 lb ________ Prosciutto Italiano 1/14 lb ________ Cacciatorini Chubs Ferrarini
    [Show full text]
  • STARTERS Side Dishes
    STARTERS Basket of homemade bread £ 1.50 Mixed Olives £ 3.90 Garlic Bianca/Rossa £ 5.50 Focaccina £ 5.50 Pomodoro fresco e Cipolla rossa. (V) (G.F) £ 4.15 Tomato, red onion and fresh basil salad. Insalata mista. (V) (G.F) £ 5.95 Garden leaf salad garnished with cherry tomatoes, cucumber and carrot. Rucola e Parmigiano. (V) (G.F) £ 6.95 Wild rocket salad with shaved aged parmesan and cherry tomatoes. Bruschetta. (V) £ 6.95 Fresh chopped tomato with garlic, fresh basil and extra virgin olive oil on toasted bread. Parmigiana di melanzane. £ 7.95 Traditional aubergine, parmesan, mozzarella and tomato sauce bake. Caprese. (V) (G.F) £ 9.95 Buffalo mozzarella with fresh tomato, basil and dusted with oregano. Calamari fritti. £ 10.95 Crispy calamari served with our own spicy sweet chili relish. Insalata di arancia e noci con caprino e riduzione di balsamico . £ 9.95 Orange walnut and goat cheese salad with balsamic vinegar reduction. Frittura di gamberoni freschi e zucchine. £11.95 Fresh peeled tiger prawns and courgettes, lightly dusted and fried. Tagliere PappaRoma available (G.F.) £15.95 24 months aged Parma ham, pistachio mortadella, felino salami, 24 months aged Parmigiano reggiano, fiore Sardo pecorino stagionato, taggiasche olives on carrasau sardinian bread. Burrata alla Pappa Roma. (G.F.) £11.95 Creamy burrata cheese, sliced Tuscan Parma ham (meat) D.O.P and grilled aubergine. Insalata di pere, ricotta di bufala fresca, noci e miele. (V) (G.F.) £ 9.95 Mixed leaf salad with fresh buffalo ricotta cheese, walnuts, pear and honey. Insalata Di Pollo. £12.50 Grilled chicken breast on a mixed leaf salad with croutons, pancetta and shaved parmesan, served with a traditional Caesar dressing.
    [Show full text]
  • Atlante Dei FORMAGGI Atlante Dei ORIGINI • TERRITORI • ABBINAMENTI FORMAGGI ORIGINI • TERRITORI • ABBINAMENTI
    TRISTAN Tristan Sicard SICARD atlante dei FORMAGGI atlante dei ORIGINI • TERRITORI • ABBINAMENTI FORMAGGI ORIGINI • TERRITORI • ABBINAMENTI • Perché il camembert Formaggi di Normandia è bianco? PIU’ DI 400 FORMAGGI DI TUTTO IL MONDO ILLUSTRATI E RICCHI • Da dove deriva il DI DETTAGLI CON I CONSIGLI profumo del formaggio? PER DEGUSTARLI AL MEGLIO. • Perché l’emmental ha i buchi? Territori • Perché il mimolette TERROIR E TERRITORI DI PRODUZIONE IN TUTTO IL MONDO, è arancione? RAZZE LATTIFERE, LATTE E SEGRETI DI FABBRICAZIONE DEL FORMAGGIO. Questo libro risponde a Tristan Sicard tutte queste domande e Tristan Sicard ha una formazione da giornalista. Appassionato di gastronomia, a molte altre che ogni nel 2011 ha aperto insieme al fratello gemello la latteria e bar à fromages FORMAGGI appassionato di formaggi Frères Delassic nella Vieux-Lille. Questa esperienza gli permette potrebbe farsi. di imparare e scoprire le ricchezze del mondo caseario. atlante dei 30 € IVA inclusa ISBN: 978 88 6753 295 7 Illustrazioni di Yannis Varoutsikos Guido Tommasi Editore Sommario 1 2 Pagine 6-39 Pagine 40-191 LE ORIGINI DEL FORMAGGIO: I FORMAGGI STORIA E PRODUZIONE DEL MONDO Ritorno alle origini, e alla fattoria, per Troverete i marchi europei (DOP, IGP, STG) affrontare tutti i passaggi della produzione insieme a una selezione di formaggi del formaggio e per comprenderne la provenienti da tutto il mondo, per un totale di classificazione in undici famiglie distinte. oltre quattrocento formaggi da scoprire o riscoprire! 3 4 Pagine 192-233 Pagine 234-261 TERROIR E TERRITORI LA DEGUSTAZIONE Da dove vengono precisamente i formaggi Da dove vengono il sapore, l'odore e la texture.
    [Show full text]
  • Biogenic Amines and Microbiological Profile of Egyptian Cheeses
    Universal Journal of Food and Nutrition Science 2(1): 18-26, 2014 http://www.hrpub.org DOI: 10.13189/ujfns.2014.020103 Biogenic Amines and Microbiological Profile of Egyptian Cheeses Khaled Meghawry El-Zahar Food Science Department, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt *Correspondence author: [email protected] Copyright © 2014 Horizon Research Publishing All rights reserved. Abstract Cheeses are among those high-protein- meat, fish, chocolate and milk, but they can also be produced containing foodstuffs in which enzymatic and microbial in high amounts by microorganisms through the activity of activities cause the formation of biogenic Amines (BAs) amino acid decarboxylases [Ten Brink et al., 1990]. from amino acids decarboxylation. Most of the methods for Excessive consumption of these amines can be of health amine determination in these products involve acid concern because they’re not equilibrate assumption in human extraction followed by a liquid-liquid purification step to organism can generate different degrees of diseases selectively separate amines and amino acids. This study determined by their action on nervous, gastric and intestinal aimed to describe the development of biogenic amines in systems and blood pressure [Suzzi & Gardini, 2003]. Egyptian cheeses during ripening and storage regimes. Biogenic amines are low molecular weight nitrogenous bases, Biogenic Amines content in Mish, Ras and Blue cheeses they were found in fermented foods and cheese [Mohamed et were 270-1300, 340-980 and 210-700 mg/kg, respectively. al., 2013]. The dominant Biogenic Amines were different. This work Also, biogenic amines are low-molecular nitrogenous confirms that the main biological feature influencing compounds that are formed in foodstuffs mainly by amines formation is the extent of growth of microorganisms, microbial decarboxylation of the precursor amino acids like enterococci, characterized by decarboxylase activity.
    [Show full text]
  • Hwb Catering Menu 2017
    h o u s e . w i n e . b i s t r o. large party platters (serves 15-20 people for appetizers) cheese and charcuterie meatballs jamon serrano toast yahweh salad (10 salads) 2 cheeses, 2 meats, cannellini (25) brisket ricotta blend, (25) crostini, jamon field greens, strawberry bean puree, basil pesto, tomato jam, parmesan 50 serrano, brown butter, vinaigrette, walnuts, flatbread 80 golden raisins, pine dried cranberries, baked brie nuts 75 caprino cheese 100 flatbread puff pastry, caramel, chicken & spinach, four almonds, walnuts, berries, calamari caesar salad (10 salads) cheese, rustic, prosciutto golden raisins 56 fried calamari and romaine hearts, caesar and cannellini 70 shishito peppers 54 dressing, garlic croutons, ribeye parmesan, anchovy filet, smoked salmon bruschetta 5 lbs. all-natural texas mcallen sliders lemon wedge 100 (25) crostini, caprino cheese, republic reserve beef, (25) all-natural grass-fed smoked salmon, tomato bleu cheese cream 175 texas beef sliders, pepperjack house salad (10 salads) caper relish 65 cheese, sautéed mushrooms field greens, mushrooms, frenched lamb chops and onions 105 kalamata olives, red onion, sausage stuffed mushrooms (25) lamb chops, bleu grape tomatoes, garlic (25) button mushrooms, cheese cream, rustic pork slider croutons, sweet onion local fennel sausage, arugula salad 119 (25) compart duroc ground vinaigrette, almonds, fontina 42 pork, applewood bacon, bleu cheese 100 pommes dauphine brie, caramelized green porchetta tacos (25) pancetta, sun-dried apple & onions, arugula, (25) herb-encrusted
    [Show full text]
  • Vinschger Tostato Liptauer Crostini Con Tartufo Involtini Di Bresaola
    The Alpine Region The Alpine Region Vinschger Tostato Crostini con Tartufo Liptauer Involtini di Bresaola Toasted Venosta Valley Sandwich Truffle Crostini (Alto Adige) Gorgonzola-Mascarpone Cheese Spread Dried Meat Rolls (Lombardy) (Aldo Adige) (Friuli) a soft spread; season with salt INGREDIENTS for 4: 2 If necessary, remove the rind INGREDIENTS for 4: 2 Melt the butter in a skillet. INGREDIENTS for 4: 2 Rinse, drain, and mince the INGREDIENTS for 4: and pepper. 4 small Vinschger or ciabatta rolls from the cheese slices; cover the 1 oz white truffles Sauté the garlic; add the truffles 7–8 oz gorgonzola cheese anchovies and capers. Grind or 3 oz thinly sliced bresaola (about 5–6 inches in diameter) cold cuts with cheese and top and briefly heat everything. Add crush the caraway seeds in a 1 garlic clove 3–4 oz mascarpone 4 oz Gorgonzola cheese or other 2 Rinse, pat dry, and mince the 3 oz thinly sliced pancetta or pro- with the other half of the roll. 4 Tbsp butter the cheese and allow it to melt; 1 small onion spice grinder or a mortar with the aged sharp blue cheese sciutto Bake on the middle rack of the stir in enough broth to make a pestle. Add the caraway, paprika, parsley. Spread the cheese over 2 Tbsp grated Grana Padano 1 spring onion 4 oz caprino cheese (hard goat the bresaola slices and roll them 3 oz thinly sliced mortadella oven for about 10 minutes or until cheese (substitute with parme- creamy spread. mustard, salt, and pepper to the cheese) or robiola (cream 2 anchovies (preserved in salt) up; dip the ends in the minced 3 oz thinly sliced Genoa salami the bread is crispy and the san cheese) cheese, mixing to obtain a cheese made from goat or sheep 1 Tbsp nonpareil capers (pre- parsley.
    [Show full text]
  • Doppio Zero DOPZER Dinner Dinner Me Small Plates Pasta Red Pizza
    Doppio Zero DOPZER Dinner Dinner me Small Plates Pasta Red Pizza Olives Plate 6 Margherita 14 Lasagna 18 Assorted Mediterranean olives Tomato sauce, homemade mozzarella, with herbs and lemon zest Homemade Neapolitan style meat lasagna parmigiano reggiano, basil and E.V.O.O Fried Calamari and Shrimp 13 Deep fried calamari, shrimp, fresh Marechiaro 19 Pulcinella 19 vegetables Homemade squid ink tagliolini, jumbo Light San marzano tomato, eggplant, Cherry tomato, Fior di latte mozzarella, Polipo Alla Griglia 16 scallops, clams, roasted garlic, in light spicy tomato sauce baked ricotta salata on top basil pesto Grilled Mediterranean Octopus, served with arugula, radicchio, with Manfredi 19 La Piccante 19 anchovies dressing San Marzano tomato, fior di latte Flat wide ribbon pasta, with black Croquette 9 truffle cream fried shitaky on top mozzarella, calabrian spicy salami, red onion, basil, baked ricotta salata on top Potato croquette with gruyere Fettuccine Wild Boar 19 cheese, parmesan cheese, leeks, La Carne 19 Homemade fettuccine with braised parsley, served with truffle fondue San marzano tomato, fior di latte wild boar, pecorino sardo cheese Brussels Sprout 10 mozzarella,, spicy spanish chorizo, spicy Bottarga e Clams 20 Italian sausage , basil Fried Brussels sprout, Pancetta, Fresh spaghetti, clams, cured Fish parmigiano regiano, red wine vinegar Jalapeño 19 Roe, roasted garlic, lemon zest, San Marzano Tomato, homemade Polpettine 10 Italian chilies mozzarella, Italian Salami, spicy Italian Neapolitan style meatballs sausage, Leeks,
    [Show full text]
  • 1 Summary Introduction
    SUMMARY INTRODUCTION ........................................................................................................................................... 2 ASIAGO ............................................................................................................................................................ 3 BITTO .............................................................................................................................................................. 5 BRA .................................................................................................................................................................. 6 CACIOCAVALLO SILANO ............................................................................................................................ 7 CANESTRATO PUGLIESE ........................................................................................................................... 8 CASATELLA TREVIGIANA ......................................................................................................................... 9 CASCIOTTA D’URBINO ............................................................................................................................ 10 CASTELMAGNO ......................................................................................................................................... 11 FIORE SARDO ............................................................................................................................................. 12 FONTINA.....................................................................................................................................................
    [Show full text]