PASTA Sandwiches

Total Page:16

File Type:pdf, Size:1020Kb

PASTA Sandwiches PASTA Add to any pasta: Grilled Chicken for $ 3.95; Dinner Salad for $3.95 Rigatoni con Broccoli $12.65 Spaghetti or Mostaccioli Rigatoni noodles with broccoli, mushrooms, and a blend of with tomato sauce. $9.25 cheeses with a touch of tomato in a rich cream sauce. Select meat sauce or meatballs - $12.25 Rigatoni con Pesce $13.95 Cheese Ravioli $12.25 Rigatoni noodles, shrimp, imitation crab, mushrooms and with homemade tomato sauce a blend of cheeses in a rich cream sauce with a touch of curry. Beef Ravioli $12.25 Lasagna (Siciliano) $12.65 with homemade tomato sauce Lasagna noodles layered with meat sauce, Ricotta, Provel, Half Spaghetti/Ravioli with meat sauce. $12.25 Parmesan and Mozzarella cheeses then baked. Cannelloni $11.65 Linguini with Clams $13.45 Tubular noodles filled with chicken, veal and beef, baked with Linguini pasta topped with clams and diced onions in a rich cream tomato sauce and a blend of cheeses. sauce. Tortellini $12.65 Fettuccine $12.45 Stuffed with ham in a rich cream sauce with peas, mushrooms and Long, flat noodles in a rich cream sauce with Parmesan cheese. a blend of cheeses. Manicotti $11.65 Tubular noodles filled with Ricotta cheese, in tomato sauce, topped Sandwiches Italian Meatball Sandwich $8.85 Bar-B-Q Burger $8.85 two meatballs topped with tomato sauce patty topped with Bar-B-Q sauce. Roast Beef $8.85 Italian Sausage Parmigiano $8.85 available with Au jus, homemade brown gravy, Salsiccia topped with tomato sauce and cheese BBQ sauce or A’mis’ tomato sauce Ham and Cheese $8.85 Amis Classic Burger $8.85 New York Steak Sandwich $12.95 Italian Hamburger $8.8 Marinated Charbroiled Chicken Sandwich $9.25 patty mixed with diced green pepper and onion Chicken Parmigiano $8.85 topped with tomato sauce. Topped with tomato sauce and cheese Pizza Burger $8.85 Veal Parmigiano $8.85 patty topped with cheese and pizza sauce. Topped with tomato sauce and cheese Breaded Cod Sandwich $7.75 Lunch Special Served 11:00am-4:00pm Add a side salad $2.95 Add cheese for $1.00 Amis Classic Burger $8.85 Manicotti $7.35 Add a salad for $2.95 Tubular noodles filled with Ricotta cheese, topped with tomato Large Slice of “THE MANHATTAN” sauce and a blend of cheeses and baked. New York Style Cheese Pizza Cannelloni $7.35 Slice $3.95 • With Lunch Salad $6.55 Tubular noodles filled with chicken, veal and beef, baked with Each additional topping 70¢ extra tomato sauce and a blend of cheeses. Lunch Salad $5.30 Rigatoni con Broccoli $9.25 Roast Beef Sandwich $8.95 - Served with Lunch Salad Rigatoni noodles with broccoli, mushrooms, and a blend of cheeses Available with Au jus, homemade brown gravy, bbq sauce or Amis with a touch of tomato in a rich cream sauce. tomato sauce Rigatoni con Pesce $9.25 Chicken Parmigiano Sandwich $8.45 - Served with Lunch Salad Rigatoni noodles, shrimp, imitation crab, mushrooms and a blend Marinated Charbroiled of cheeses in a rich cream sauce with a touch of curry. Chicken Sandwich $8.45 - Served with Lunch Salad Baked Lasagna $8.95 1/2 Ravioli & 1/2 Spaghetti $7.95 - With meat sauce Lasagna noodles layered with meat sauce, Ricotta, Provolone, Beef Ravioli $7.95 - With meat sauce Parmesan and Mozzarella cheeses then baked. Cheese Ravioli $7.95 Tortellini $9.25 Spaghetti With tomato sauce $6.55 • Add meat sauce, meat- Stuffed with ham in a rich cream sauce with peas, mushrooms and balls, or mushrooms $7.95 a blend of cheeses. Fettuccine $8.95 Long, flat noodles in a rich cream sauce with Parmesan cheese. Appetizers Build Your Own Pizza Our four famous BRICK OVEN BAKED PIZZAS CRUSTS! Spinach Artichoke Cannelloni $8.95 Fried Mushrooms $8.55 St. Louis Style New York Style Chicago Style Deep Dish “THE MANHATTAN” Onion Rings $6.65 Toasted Ravioli $8.95 Thin crust , square cut, Hand tossed dough, pie cut, Our special Chicago style It’s a Giant!!! This is our EXTRA Chicken Wings (A full pound!) $8.95 One Dozen of St. Louis’ Finest Baked Cannelloni $7.75 prepared with a mixture of with all Mozzarella cheese. crust filled with chunky LARGE 19” family-size pizza. Choose from: Hot & Spicy, Bar-B-Q, Lemon Pepper, Baked Manicotti $7.75 Provel & Mozzarella cheeses. Sm. $10.35 tomatoes, your choice of CHEESE $17.95 or Deep Fried Extra Crispy Batter Eggplant Parmigiano $8.55 Sm. $9.35 Med. $12.95 toppings & Mozzarella cheese Each topping $2.40 extra. Cheese Garlic Bread $5.95 Toasted Zucchini $8.55 Med. $11.75 Lg. $14.35 baked and served in a SPECIALTY TOPPINGS: 3 Big Pieces Chicken Strips $8.55 Lg. $12.95 Toppings: deep-dish pie pan. Deluxe - $25.95 Cheese Sticks $8.55 Toppings: Sm. $1.20 Medium only. $12.95 Special - $25.95 Sm. $1.20 Med. $1.40 Each topping $1.40 Meat Lover-$26.55 SALADS Salads are served with bread. ADD to any salad: Chicken Breast $3.95; Shrimp or Salmon $4.95 Med. $1.40 Lg. $1.50 (Please allow 30-40 minutes.) Super - $26.55 A’mis Salata Mista Regular $8.95 Small $6.95 Chef’s Salad $8.65 Lg. $1.50 Call ahead for faster service. Veggie - $25.95 Mixed greens, tomatoes, red onion, egg, pecans, cranberries, black A’mis Dinner Salad with Italian Salami olives topped with blue cheese crumbles and served with Amis Caesar Salad Regular $7.55 Small $5.55 TOPPINGS: Sausage, Hamburger, Pepperoni, Bacon, Ham, Salami, Mushrooms, Onions, Spinach, Tomatoes, Green Peppers, Black Olives, An- vinegarette A delicious dressing of its own with croutons chovies, Jalapeños, Eggplant, Pineapple Dinner Salad Regular $7.35 Small $5.35 A’mis Deluxe Salad $9.90 Lettuce, carrots, cabbage, croutons, Provel cheese, black olives, A’mis Dinner Salad with ham, Italian Salami and hard boiled egg. Specialty Pizzas Served on our St. Louis Style Crust tomatoes and pepperoncinis NEW YORK STYLE THICK CRUST CHICAGO STYLE DEEP DISH on the lighter side Add Small $1.00 | Medium $1.20 | Large $1.40 Add $1.20 (Med. only) A’mis Chicken Spedini $16.55 Primavera $14.25 Grilled chicken with Mostaccioli noodles over chunky tomato sauce Fettuccine noodles sautéed with mushrooms, onions, broccoli, Deluxe Sm. $13.95 Med. $17.05 Lg. $18.75 and our flavorful spices. Served with salad. zucchini, squash, black olives, green peppers, red peppers and Mushrooms, Onions, Sausage, Pepperoni & Green Pepper Pan Seared Salmon $16.85 carrots in olive oil. Served with salad. Special Sm. $13.95 Med. $17.05 Lg. $18.75 Lightly spiced pan seared salmon with our homemade sauce, Primavera Deluxe $17.95 Mushrooms, Sausage, Green Peppers, Bacon & Pepperoni served with steamed broccoli and a small salad. Fettuccine noodles sautéed with mushrooms, onions, broccoli, zuc- Meat Lovers Sm. $14.25 Med. $17.35 Lg. $18.95 Lemon Cod $17.75 chini, squash, black olives, green peppers, red peppers and carrots Sausage, Hamburger, Pepperoni, Bacon & Ham Portion of cod simmered in a lemon butter sauce. in olive oil with seafood or chicken. Served with salad. Super Sm. $14.25 Med. $17.35 Lg. $18.95 Served with a salad and a side order. (Allow 30 minutes.) Mushrooms, Sausage, Green Peppers, Onions, Bacon & Pepperoni Veggie Sm. $13.95 Med. $17.05 Lg. $18.75 Mushrooms, Green Peppers, Onions, Broccoli, Spinach, Black Olives STEAKS All steak dinners served with salad and side order of spaghetti, vegetable, French Fries or Baked Potato. New York Strip 12 oz - $18.85 | 16 oz - $23.25 Extra Cut New York Strip $24.85 Steak Fixman $24.85 20 oz. - For the man-size appetites! Topped with sautéed mush- Deluxe Pizzas 16 oz. New York strip topped with mushrooms, onions, broccoli, rooms and cream sauce A’mis Margarita Pizza A’mis BBQ Chicken Pizza Buy zucchini, squash, green peppers, red peppers and carrots. Chopped Sirloin $15.95 Thick Crust $16.95 | Thin Crust $15.95 Thick Crust $17.90 | Thin Crust $16.95 A’mis Cut Sirloin 8 oz - $13.95 | 10 oz - $15.95 Simply Delicious! – Fresh sliced mozzarella, Sweet and smoky taste celebration! Some tomatoes and fresh basil leaves atop extra virgin Our thin crust shell is slathered in A’mis special Pizza Entrees Entrées served with salad and side order of spaghetti, vegetable, French Fries or baked potato. olive oil makes this a delightful BBQ sauce and topped with marinated Dough Chicken Fixman $18.65 Veal Parmigiano $18.65 Italian Classic chicken and our special mixed cheese blend. Charbroiled chicken breast topped with sautéed mushrooms, Breaded veal topped with tomato sauce and a blend of cheeses. To Go! onions, green peppers, red peppers, zucchini, squash, carrots and Eggplant Parmigiano $17.25 A’mis Buffalo Chicken Pizza A’mis Chicken Alfredo Pizza Small $3 broccoli. Fried and topped with tomato sauce and a blend of cheeses. Thin Crust $16.95 Thick Crust $17.90 | Thin Crust $16.95 Medium $4 Chicken Broccoli $18.65 Italian Sausage Dinner $17.65 We take our St. Louis style pizza dough and layer A Pizza with a different twist. Large $5 Breaded boneless chicken breast topped with our white wine sauce, Two homemade sausage patties chargrilled and topped with toma- it with A’mis tangy hot sauce and Our famous A’mis Alfredo sauce, add A’mis mari- broccoli, squash, zucchini, red peppers, carrots, mushrooms and to sauce. Add cheese $1.00 shredded marinated chicken, topped with nated chicken, and top it off with fresh mozzarel- Provel cheese. Chicken Antonio $17.65 our mixed cheese mixture.
Recommended publications
  • FAMILY STYLE OPTIONS Choice of 2 Appetizers Choice of 2 of Our Salads 2 of Our Pasta Dishes Assorted Platter of Our Homemade
    FAMILY STYLE OPTIONS Choice of 2 appetizers Choice of 2 of our salads 2 of our pasta dishes assorted platter of our homemade dessert bites soda, coffee, tea $25 / person Choice of 2 appetizers Choice of 2 of our salads 2 of our pasta dishes 2 of our entrees with potato and vegetable of the day assorted platter of our homemade dessert bites soda, coffee, tea $35 / person $20 / bottle of our house red or white wine $20 pitchers of homemade red or white sangria Grazie Mille! If you have any questions please call Jenna Arcidiacono – Chef/Owner Megyn Ellis – Manager 616-785-5344 [email protected] www.amoretrattoriaitaliana.com Appetizer Options Arancini - Risotto Fritters stuffed with fontina cheese atop our tomato sauce with spinach aioli 4 Cheese Artichoke Dip – Hot artichoke dip with spinach and four cheese blend Funghi – Mushrooms stuffed with our homemade sausage Antipasto Platter – with assorted cured Italian meats, cheese, and olives Cozze – Mussels cooked in a white wine and tomato sauce with garlic and a touch of anisette Salad Options Caesar Salad – Romaine, Croutons, Parmesan Cheese and house made Caesar dressing Mista – Mixed greens, tomato, red onion, cucumber and balsamic vinaigrette Speck & Mele – Greens, Apples, gorgonzola, prosciutto, pistachios and fig balsamic Bietole – Beet and apple salad atop fresh spinach with a vanilla balsamic Forte – Arugula, mixed greens, Michigan dried cherries, goat cheese, honey mustard dressing Pasta Options Lasagna Bolognese (meat lasagna) Vegetarian Lasagna Pasta Primavera (penne
    [Show full text]
  • 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.
    [Show full text]
  • CHAPTER 24 Pasta and Grains
    CHAPTER 24 Pasta and Grains SECTIONS 24.1 Pasta 24.2 Rice and Other Grains Write Using Transitions transition is a word, A phrase, or sentence that connects one part of a piece of writing to another. Write a de- scription of the different types of pasta you know, focusing on the transitions. Writing Tips 11. Think of how sentences fit into the whole. 22. Explain the relationship between different sentences and paragraphs. 33. Help the reader anticipate what is coming next. EXPLORE THE PHOTO Pasta allows you to combine different food groups into one hearty meal. What types of ingredients do you like to add to pasta? 614 SECTION 24.1 Pasta Pasta is one of the most versatile food items available. Reading Guide Study with a Buddy It can be difficult to review your own notes and quiz yourself on what you have just read. According to research, studying with a partner for just 12 minutes can help you study better. ACADEMIC STANDARDS English Language Read to Learn Content Vocabulary Arts Key Concepts pasta al dente NCTE 6 Apply knowledge Identify the types, characteristics, semolina flour colander of language structure and and proper storage of pasta. casserole soup plate conventions to discuss texts. Outline the best ways to cook pasta. Academic Vocabulary Mathematics Explain how to serve pasta. NCTM Number and labor achieve Operations Understand Main Idea meanings of operations Pasta is a staple in commercial and how they relate to one kitchens and is a popular menu another. choice. To prepare it successfully, you must become familiar with the Science different varieties of pasta.
    [Show full text]
  • Ricettario Nasce Nell’Ambito Del Progetto Regionale “Sostegno Al Successo Scolastico E Formativo”
    Anno scolastico 2006 – 2007 Istituto Comprensivo di Montecchio Emilia Via XXV Aprile 14 - 42027 Montecchio Emilia (RE) Il presente ricettario nasce nell’ambito del Progetto http://www.scuola.re.it/icmontecchio Regionale “Sostegno al successo scolastico e formativo”. E’ il frutto del lavoro di un gruppo di ragazzi delle classi seconde della nostra Scuola, che si sono impegnati nel laboratorio di informatica. Tale attività ha una valenza altamente educativa: alle competenze informatiche dei singoli alunni, unisce anche il riferimento alle proprie radici culturali, di cui la cucina è espressione. Ogni ragazzo, infatti, ha contribuito attraverso le ricette scritte in precedenza a casa in collaborazione con le mamme o le nonne, a cui va il nostro grazie sentito! I sapori provengono da numerose regioni italiane e da alcuni paesi stranieri, di cui sono originarie le famiglie dei nostri ragazzi. Si tratta di ricette tutte “collaudate” e soprattutto tutte nostre: sono quindi davvero preziose! L’insegnante curatrice del progetto (Lavia Di Sabatino) (Il ricettario è reperibile anche on-line nel sito web del nostro Scuola Secondaria di primo grado ”Jacopo Zannoni” Istituto, tra i progetti significativi della nostra Scuola nel corrente Tel./Fax 0522 864187 anno scolastico). email: [email protected] Antipasto freddo Ingredienti: prosciutto crudo mozzarelline olive bianche (olive verdi) Arrotolare le mozzarelline nel prosciutto crudo e servirle con le olive bianche (olive verdi). Polpette di pane (Purpette ti pan) Ingredienti ½ kg di pane casereccio raffermo 2 uova ½ spicchio d’aglio un ciuffo di prezzemolo sale e pepe quanto basta Ammollare il pane in abbondante acqua tiepida e strizzarlo bene. Impastarlo con tutti gli altri ingredienti, formare delle palline della grandezza desiderata e friggerle in abbondante olio.
    [Show full text]
  • Progettazione Del Menù Settimanale Di Mensa Scolastica A. S. 2015/16
    Progettazione del menù settimanale di mensa scolastica A. S. 2015/16 Business game (progetto pilota Istituto Superiore di Sanità) Classe 2E IC Piazza Winckelmann Roma Sommario Obiettivi: ...............................................................................................................................................................4 Primo incontro: Introduzione ...................................................................................................................................5 Progettazione e preparazione dei gruppi di lavoro ..................................................................................................8 Menù tovagliette ......................................................................................................................................................8 Presentazione del progetto al Dirigente Scolastico .................................................................................................9 Diete speciali ............................................................................................................................................................9 Incontro con il Responsabile della mensa ............................................................................................................. 17 Somministrazione ed elaborazione questionari gradimento frutta e verdura .................................................... 18 Test in classe sull’alimentazione ..........................................................................................................................
    [Show full text]
  • Soluzioni, Da Sempre Solutions, Since Ever 1 La Soluzione Tutto in Uno All in One Solution
    Soluzioni, da sempre Solutions, since ever 1 La Soluzione tutto in uno All in one solution Soluzione brevettata consigliata per Pastifici, Supermercati, Ristoranti, Agriturismi e Gastronomie. Patended solution, the most useful for Pasta Workshops, Restaurants, Supermarkets, Pastation and Delicatessens. Versione con abbattitore Blast chiller version PRESSA IMPASTATRICE: estrusore con raffreddamento sulla testata EXTRUDER PASTA MACHINE: with water cooling system on the extruder ed albero d’impasto smontabile, produce pasta lunga e corta. head and removable mixing shaft, it produces dough sheet of pasta, short and long pasta. GRUPPO DI TAGLIO: fusilli, maccheroni, conchiglioni, casarecce e tanti altri formati, cambiando semplicemente le trafile. CUTTER FOR SHORT PASTA: spaghetti, fusilli, maccheroni, conchiglioni, casa- recce and many others shapes of pasta, only changing the dies. RAVIOLATRICE: produce ravioli a doppia sfoglia in diversi formati. RAVIOLI MACHINE: produces ravioli with double dough sheet of pasta and in SFOGLIATRICE: laminazione sfoglia per lasagna largh. 200 mm, con rulli ruvidi differents shapes. in acciaio inox, e spessore regolabile. SHETEER: to laminate sheet of pasta for lasagna width 200 mm, with rough TAGLIERINA: a 4 tagli produce tagliolini, fettuccine, tagliatelle rollers in stainless steel, at adjustable thickness. e pappardelle. CUTTER: with 4 cuts to produce tagliolini, linguine, tagliatelle and pappardelle. ASCIUGATOIO: con 7 telai in plastica cm 60x40 è utilissimo per togliere l’umidità superficiale alla pasta fresca. PRE-DRIER: with 7 plastic frames cm 60x40, it is very useful to remove the surface moisture of fresh pasta. CONTENITORE PER SEMOLA: apertura a cerniera, completamente in acciao inossidabile ha una capienza di 50 kg. CONTAINER FOR FLOUR/BRAN: hinge opening and completely in stainless steel, it has a capacity of 50 kg.
    [Show full text]
  • L'eccellenza Della Pasta Italiana the Excellence of Italian Pasta
    L’ECCELLENZA DELLA PASTA ITALIANA THE EXCELLENCE OF ITALIAN PASTA AgEMed s.r.l. via Tiengo, 15 IT82100 Benevento (Italy) - P.IVA 01524410626 tel/fax +39 (0)82450390 - [email protected] - [email protected] INDUSTRIA PASTAIA SANNITA - BENEVENTO LA TRADIZIONE THE TRADITION L'Industria Pastaia Sannita nasce a Benevento nel 1928, per The Industria Pastaia Sannita company was set up in 1928 opera e passione di nonno Cosimo Rosiello, vero artigiano by Cosimo Rosiello uncle of the current owners and a great della pasta . pasta craftsman. L'arte pastaia è stata, poi, tramandata al figlio Vincenzo che His family still carries on the tradition of controlling each ha dedicato la sua vita a produrre una pasta che ancora oggi phase of manufacture using only the finest ingredients to conserva tutti gli odori e i sapori mediterranei. create the true taste of the Mediterranean. Oggi, la terza generazione dei Rosiello, mantiene intatta la Slow drying and traditional bronze cutters create a rough, tradizione di famiglia, controllando il prodotto dalle prime wrinkly pasta which is nothing less than a work of art. fasi di lavorazione e fino alla vendita. L'Industria Pastaia Sannita sceglie semole speciali ad alto contenuto di glutine e proteine. Le trafile al bronzo caratterizzano la pasta ruvida e rugosa e, la lunga essiccazione a basse temperature, rendono questo prodotto... un'opera d'arte. ARTISANS OF PASTA... FROM 3 GENERATIONS AgEMed s.r.l. via Tiengo, 15 IT82100 Benevento (Italy) - P.IVA 01524410626 6 tel/fax +39 (0)82450390 - [email protected]
    [Show full text]
  • Menu Picciocchis 2020.Indd 1 12/02/20 09:14 Create Your Own Pasta Dish Cho'! Your S(!
    Insalat! Salads Insalata Mista di Picciocchi’s $5.49 Picciocchi’s House salad Mixed greens, cherry tomatoes, mozzarella cheese green olives, house dressing Polpett! Meatballs Polpette al sugo small (5): $4.99 Meatballs with our homemade tomato sauce large (8): $6.99 Dolc" Desserts Tiramisù classico $4.99 Classic Italian dessert layered with expresso soaked savoiardi and a mascarpone cream Tiramisù alle fragole $4.99 A sweet twist on tiramisù with strawberry soaked savoiardi layered with mascarpone cream and fresh strawberries All of our homemad! past" an# sauce$ are available by the pound. Ask an associat! toda%! Ask about our dail% past" special$! Specia& Order Item$ available (24 hour notice) ¨ Focaccia Genovese Bread ¨ )UHVK¿VKSDVWDGLVKHV ¨ Trays of baked dishes ¨ Italian cold platters Also available: Italian Imported Items such as Cheeses (Grana Padano, Parmigiano, etc) Gluten Free Pasta, Organic Extra Virgin Olive Oil, Balsamic Vinegars and glazes, Marinated Vegetables and much more! All of our pasta and sauces are made right here in our store from scratch. We take great pride in offering you a fresh homemade product every time you walk through our door. Due to the nature of our fresh products, all of! our dishes are subject to availability. Thank you for choosing Picciocchi’s Pasta! 100 Old Lackawanna Trail - Unit 6 Clarks Summit, PA 18411 570-319-5167 www.picciocchispasta.com Menu Picciocchis 2020.indd 1 12/02/20 09:14 Create your own Pasta Dish Cho'! your s(! Piatto leggero Piatto italiano Light portion Italian portion $3.99
    [Show full text]
  • Our Menu Antipasto “Before Dinner” Artichoke Hearts 6.95 Calamari 9.95 Breaded, Fried, Served with Butter Sauce Served Golden Brown with Marinara
    www.provinos.com Our Menu Antipasto “Before Dinner” Artichoke Hearts 6.95 Calamari 9.95 breaded, fried, served with butter sauce served golden brown with marinara Mozzarella di Fritto 7.50 Mushrooms Ripieno 7.50 cheese sticks with marinara sausage and herb stuffed, baked Zucchini 6.95 Pasta Fagioli 4.95 crispy outside, hot & juicy inside, served with marinara sauce pasta & bean soup with tomatoes, ground beef in a savory broth Ravioli, Fried 6.95 A La Carte Salad 6.95 cheese-filled, served with marinara our famous salad and rolls or for those sharing a meal Sampler Combination of Above -8.50 Mussels Marinara 10.95 Shrimp Oreganata 8.95 steamed in white wine and marinara sauce baked with seasoned bread crumbs “enough to share” Pasta Classica All Our Dinners are served with a Family Salad Bowl & Fresh Baked Garlic Rolls Spaghetti Classica Penne Pasta Prima Vera 14.95 Provino’s meat sauce or marinara sauce 12.00 Zucchini, Mushrooms, Tomatoes, Broccoli Sauteed with Marinara Italian Meatballs, Italian Sausages or Sauteed Mushrooms add 3.50 Sauce Combination of above add 3.95 Zita Al Mondo 14.95 Pasta Lover’s Special 15.95 Tube Noodles, Sausage, Ground Beef, Ricotta, Meat Sauce and Four different pastas with meat sauce, meatball, sausage and sauteed Mozzarella, Baked mushrooms Angel Hair Dalvina 15.95 Lasagna Napoletana 15.95 Blend of Artichokes, Tomatoes, Spinach, in Light Garlic Alfredo Sauce Layers of Pasta, Cheeses, Ground Beef, Baked with Meat Sauce and Mozzarella Fettuccine Provino 14.95 Creamy Parmesan Sauce “Alfredo Style” Vegetable
    [Show full text]
  • (12) United States Patent (10) Patent No.: US 9,462.825 B2 Weinberg-Sehayek Et Al
    USOO9462825B2 (12) United States Patent (10) Patent No.: US 9,462.825 B2 Weinberg-Sehayek et al. (45) Date of Patent: Oct. 11, 2016 (54) SPAGHETTI-LIKE FISH PRODUCTS, (2013.01); A23L I/296 (2013.01); A23L I/307 METHODS OF MANUFACTURE THEREOF (2013.01); A23 V 2002/00 (2013.01) (58) Field of Classification Search (71) Applicant: GRADIENT AOUACULTURE, None Shenzhen (CN) See application file for complete search history. (72) Inventors: Noam Weinberg-Sehayek, Emek Hefer (56) References Cited (IL); Avraham Weinberg, Kiryat Yam (IL) U.S. PATENT DOCUMENTS (73) Assignee: GRADIENT AOUACULTURE, 4,704.291 A *ck 11/1987 Nagasaki .............. A33. Shenzhen (CN) 4,806,378 A 2f1989 Ueno et al. 5,028,444 A 7, 1991 Yamamoto et al. (*) Notice: Subject to any disclaimer, the term of this . S. A E. KEY. patent is extended or adjusted under 35 4- 4 - aCal C. a. U.S.C. 154(b) by 0 days. 2007/0172575 A1* 7, 2007 Gune ............................ 426,641 (21) Appl. No.: 14/601,765 OTHER PUBLICATIONS (22) Filed: Jan. 21, 2015 Omega 6 and 3 in nuts, oils, meats, and fish. Tools to get it right, e a?- posted online May 10, 2011.* O O The Fat Content of Fish, available online 2004. (65) Prior Publication Data Rolls et al. "How Flavour and Appearance Affect Human Feeding”. US 2015/O132434 A1 Mayy 14, 2015 Proceedings of the Nutrition Society, Jun. 1982, pp. 109-117, vol. 41, 109, Great Britain. Related U.S. Application Data (Continued) (63) Continuation-in-part of application No. Primary Examiner — Robert A Wax PCT/IB2014/063294, filed on Jul 22, 2014.
    [Show full text]
  • Dinner a La Carte (SAMPLE MENU)
    Dinner a la carte (SAMPLE MENU) ANTIPASTI STARTERS PARMIGIANO REGGIANO SPIGAROLI “DI PIANURA, COLLINA, MONTAGNA” Parmesan “from the valley, hills, mountain” selected and aged by Spigaroli, walnut and celery Emilia Romagna V / * 16.00 PUREE DI FAVE E CIME DI RAPA Organic Apulian broad bean puree with steamed turnips tops broccoli, garlic, chilli and bay leaf Puglia V / * 13.50 BURRATA E CARCIOFI Apulian burrata with baked artichokes and datterini tomatoes Puglia V / * 17.50 ANIMELLA DI VITELLO AL MARSALA Calves sweetbread with spinach, raisin and pine nuts, Marsala sauce Sicilia * 18.50 SARDINE PECORINO E FINOCCHIO Pan-fried sardines filled with pecorino, garlic and parsley, fennel and orange salad Sicilia 13.50 CAPESANTE E FAGIOLI DI CONTRONE Seared scallops, radicchio tardivo salad, Controne bean puree Veneto * 20.50 BRESAOLA PUNTARELLE CASTELMAGNO Homemade organic beef bresaola with puntarelle, Castelmagno cheese, egg bottarga Piemonte * 16.50 PROSCIUTTO DI PARMA SPIGAROLI CORTE PALLAVICINA 24 months aged Parma ham with homemade pickles Emilia Romagna * 25.00 SALUMI ARTIGIANALI CORTE PALLAVICINA Cured meats –24 months aged Parma ham, capocollo, black pig pancetta, black pig Salame antico, homemade rye toast and pickles Emilia Romagna 25.00 PASTA AND RISOTTO RISOTTO RADICCHIO E AMARONE Risotto with radicchio tardivo and Amarone Lenguin Veneto V / * 17.50 /21.50 CASUNZIEI ALL’AMPEZZANA Ravioli filled with beetroot and ricotta, butter and poppyseed sauce Veneto V 14.50 / 18.50 ORECCHIETTE E CIME DI RAPA Organic “Saragolla” semolina orecchiette
    [Show full text]
  • W Hol E Sal E / Re T Ail 2 0 20 -2 1
    E ST 200 5 W HOLE SALE / RET AIL 2 0 20- 2 1 C O N SISTENCY Q U ALIT Y V A L U E 45 Northlink Place, Virginia Brisbane Qld 4014 07 3123 4141 www.acitgroup.com.au 1 There is one thing we all know…. “Food” is at the heart of everything we do. Food is families, friends & community. Food is comfort, warmth, love & passion. Food is about conversations with friends old & new. Food is a part of our memories past & present. Food unites us all. Food is a language of the world that we all understand. At ACIT our Food journey began more than 30 years ago... Today we share our journey with you... Food is the language we speak, come speak with us. 2 3 TABLE OF CONTENTS Cheese and Dairy 4-17 Smallgoods 18-21 Olives and Antipasti 22-27 Oils and Vinegar 28-31 Mushrooms and Truffles 32-35 Tomatoes 36-39 Seafood 40-43 Pasta and Rice 44-51 Bakery and Pastry 52-65 Chocolate 66-69 Gelati 70-73 Pantry 74-79 Pannetone 80-83 Cheese Guides 84-85 Cheese Cutting Guide 86-89 ITEM / WEIGHT LEGEND (EA) - Each (KG) - Kilogram (CTN) - Carton (FW) - Fixed Weight (RW) - Random Weight (NET) - Total Product Weight (NDW) - Net Drained Weight (IQF) - Individually Quick Frozen For all sales and product inquiries please speak with your representative or call our office on 07 3123 4141 or email [email protected] 4 5 “You have to be a romantic to invest CHEESE & DAIRY yourself, your money, and your time in cheese.” Anthony Bourdain 6 7 Cheese Cheese AUSTRALIA AUSTRIA CI:CI 014 CI:CI 062 CI:CI2000 CI:CI2050 CI:CI 160 Kingfisher Blue Kingfisher Triple Cream Kingfisher Creek
    [Show full text]