DOCSLIB.ORG

Open Nightly 5:00Pm-Close

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Open Nightly 5:00Pm-Close eatAspen.com TRATTORIA & PIZZERIA OPEN NIGHTLY 5:00PM-CLOSE ANTIPASTI & FOCACCE PASTE INSALATE CARTA MUSICA-Thin homemade focaccia & EVOO (v) 10 GEMELLI*–Braided pasta, capers, kalamata olives, garlic & spicy marinara sauce (v) 23 ASIAGO-Arugula, pancetta, pears, asiago cheese & lemon vinaigrette 16 PANE & FORMAGGIO-Thin homemade focaccia, mozzarella & EVOO (v) 14 SPAGHETTI*-Homemade meatballs & tomato sauce 24 MARE-Arugula, cured wild salmon, fennel, cherry tomatoes, goat cheese & lemon vinaigrette 18 CARPACCIO BUE–Thinly sliced beef tenderloin, arugula, capers, grana & EVOO 21 BOTTARGA*-Spaghetti, Sardinian Mallet Roe, roasted tomatoes & EVOO 29 ESTIVA-Butter lettuce, apples, dolcelatte cheese, caramelized walnuts & EVOO (v) 16 PEREGRINO–Grilled mini free-range Iberico sausages & four cheese polenta 22 ALFREDO*-Fettuccine & classic parmiggiano cream sauce (v) 21 BIETOLE–Mixed greens, red & golden beets, goat cheese, lemon vinaigrette & balsamic (v) 17 CONTADINA–Eggplant, artichokes, bell peppers, zucchini, olives, onions & warm goat cheese (v) 17 FETTUCCINE*–Egg ribbon pasta, salmon, peas, lemon zest & light brandy-cream sauce 26 COLORATA–Arugula, radicchio, Belgium endive, shaved grana & balsamic vinaigrette (v) 16 BRUSCHETTA-Thin homemade focaccia, heirloom cherry tomatoes, garlic, basil & EVOO (v) 16 CARBONARA*–Spaghetti, guanciale, eggs, pecorino & light white wine cream sauce 24 ARUGULA–Arugula, grilled artichokes, shaved grana & EVOO (v) 16 MANZINO-Thinly sliced grilled Filet Mignon, shaved asiago & EVOO 25 TORTELLONI–Homemade pasta, filled w/asparagus, ham, ricotta & cream-walnut-pesto sauce 27 MEDITERRANEA-Romaine, tomatoes, cucumber, mint, croutons & pomegranate dressing (v) 15 CEVICHE-Shrimp, tomatoes, cucumbers, onions, cilantro, lemon-lime juice & homemade chips 19 PUTTANESCA*-Penne, olives, roasted tomatoes, capers, anchovies & spicy tomato sauce 23 CESARE–Romaine, homemade focaccia croutons & anchovy dressing 16 PANE–Fresh grilled Tuscan garlic bread & EVOO (v) 13 CACIO & PEPE*-Bucatini, pecorino, black pepper & EVOO (v) 21 MISTA–House mixed greens & lemon vinaigrette (v) 14 BRESAOLA–Thinly sliced cured Wagyu beef, arugula, grana & EVOO 23 ORECCHIETTE*–Ear shaped pasta, broccolini, sausage, shaved pecorino & EVOO 25 ARRABIATA*-Penne & classic spicy marinara sauce (v) 21 PARMA–Thin homemade focaccia, Parma prosciutto, fresh mozzarella & EVOO 18 SECONDI TAROZZI–Homemade pasta filled with goat cheese, spinach & tomato sauce (v) 27 BISTECCA-Filet mignon tartar, quail egg, olives, capers, onions, cornicion, EVOO & crostini 27 VERDURE–Sauteed brussel sprouts, peas, asparagus & quinoa (v) 33 RIGATONI*–Large tube pasta, assorted wild mushrooms, shallots & light pink cream sauce (v) 25 CAPRESE–Vine ripe tomatoes, buffalo mozzarella, basil & EVOO (v) 19 CAPESANTE-Grilled U10 scallops, EVOO & herbs with asparagus & roasted tomatoes 49 RAVIOLI-Homemade pasta filled with veal, ricotta cheese & sage-butter sauce 29 POLLO–Grilled free-range chicken breast, rosemary & EVOO with spinach & roasted potatoes 39 CALAMARI–Grilled calamari, shrimp, chorizo sausage, arugula & heirloom cherry tomatoes 24 TROFIE*-Ligurian pasta, heirloom cherry tomatoes, string beans, pine nuts & pesto (v) 24 AGNELLO–Grilled Colorado lamb chops, EVOO & herbs with broccolini & roasted potatoes 49 ROSMARINO–Thin homemade focaccia, rosemary & EVOO (v) 10 SARDE*-Spaghetti, white Sicilian sardines, broccolini, roasted tomatoes & EVOO 25 GRIGLIATA-Grilled Italian sausage & spicy marinara sauce with polenta 39 COZZE–Steamed mussels & sambuca tomato broth with Tuscan bread 19 PENNE*–Small tube pasta, eggplant, fresh mozzarella & tomato-basil sauce (v) 23 SALMONE–Grilled wild Norwegian salmon & herb-lemon vinaigrette with quinoa 44 BURRATA–Burrata cheese, arugula, heirloom cherry tomatoes & EVOO (v) 21 GNOCCHI–Homemade potato dumplings, veal & beef ragu’ 27 GAMBERONI–Grilled U6 shrimp, thyme & EVOO with farro 49 TONNO–Ahi tuna tartar, shallots, capers, Italian parsley, EVOO & crostini 22 GARGANELLI*–Small tube pasta, prosciutto, asparagus & light cream pink vodka sauce 25 CILENO-Pan seared Chilean sea bass, fennel, asparagus, tomato, EVOO & mashed potatoes 54 FORNARINA–Thin crust filled with obiolar cheese & white truffle oil (v) 17 CAPELLINI*–Angel hair pasta, heirloom cherry tomatoes, basil, garlic & EVOO (v) 21 MILANESE–Breaded free range chicken breast, heirloom tomatoes & grana with mixed greens 39 ANELLI–Lightly fried calamari, artichokes, zucchini, tartar sauce & marinara sauce 19 VONGOLE*–Linguine, manila clams, garlic & white wine sauce 32 SCALOPPINE-Veal top round, lemon, caper, white wine sauce with spinach & mashed potatoes 44 SALMONE–Wild Norwegian salmon tartar, fennel, endive, lemon, parsley, EVOO & crostini 21 BOSCAIOLA*-Porcini fettuccine, assorted wild mushrooms, garlic & EVOO (v) 27 CIOPPINO–Mixed seafood & spicy tomato broth with Tuscan bread 49 GAMBERETTI–Grilled shrimp, heirloom cherry tomatoes, garlic, thyme & EVOO 23 FARFALLE*-Bow-tie pasta, chicken, shallots, ricotta salata & creamy sun dried tomato pesto 24 LASAGNA–Beef & veal ragu’, mushrooms & mozzarella with spinach & mashed potatoes 32 ROLLINO–Hand rolled crust, roasted mushrooms, smoked mozzarella & arugula (v) 17 TAGLIATELLE*–Egg-spinach ribbon pasta, mascarpone, light cream & truffle caviar (v) 26 MELANZANE-Eggplant parmigiana, drizzled with pesto, spinach & mashed potatoes (v) 32 CROSTINO–Tuscan bread, prosciutto, melted mozzarella & clarified sage butter 18 POMODORO*-Spaghetti & classic tomato basil sauce (v) 21 PARMIGIANA–Breaded free-range chicken breast, mozzarella & tomato sauce with spinach 39 BACIO–Thinly sliced, grilled Colorado lamb, shaved pecorino & white truffle oil 25 CAMPANELLE*-Bell shaped pasta, chicken, sun dried tomatoes, asparagus & light cream sauce 24 & mashed potatoes PAPPARDELLE*–Broad ribbon pasta, braised lamb ragu’, fava beans, cinnamon & light cream 27 SALUMI & FORMAGGI -Items below accompanied with warm baguette- LINGUINE*–Thin flat pasta, mixed seafood & spicy tomato sauce 35 PIZZE OLIVE & GRANA-Castelvetrano olives, Spanish olives & Reggiano cheese (v) 16 FUSILLI*-Curly pasta, artichokes, leeks, shiitake mushrooms, garlic, ricotta salata & EVOO (v) 25 SALAME–Tomato sauce, mozzarella & spicy pepperoni 22 PARMIGIANI MISTI-Three assorted Italian parmigiano reggiano cheeses (v) 22 CHITARRA*–Long, narrow pasta, U12 shrimp, arugula, roasted tomatoes & white wine sauce 33 MARGHERITA–Tomato sauce, mozzarella & fresh basil (v) 19 FORMAGGI MISTI-Six assorted Italian cheeses, fig jam, truffle honey & olives (v) 28 BUCATINI*–Long, hollow pasta, guanciale, pecorino & spicy tomato sauce 24 CANAZEI–Mozzarella, dolcelatte cheese, pears, walnuts & fresh sage (v) 23 SALUMI & FORMAGGI MISTI-Six Italian salami & cheese varieties, jams & olives 32 NERO*-Squid ink spaghetti, sautéed seppie & spicy tomato sauce 26 CAPRA–Pesto, mozzarella, grilled artichokes, sun dried tomatoes, goat cheese & pine nuts (v) 22 LOMO MISTI-Lomito de Bellota Iberico Dehesa, Serrano Fermin & Salumeria Biellese 25 POLPETTA-Tomato sauce, mozzarella & sliced homemade meatballs 23 RISOTTI SALUMI MISTI-Six assorted Italian and Spanish salamis & Castelvetrano olives 28 GRECA-Mozzarella, fresh tomatoes, kalamata olives, artichokes, fresh basil & feta (v) 21 BOSCO–Arborio rice, assorted wild mushrooms, mascarpone, grana & truffle oil (v) 29 PROSCIUTTI MISTI- Parma Pio Tosini, San Daniele Principe & Parma Pio Tosini bone-in 45 FRESCOMARE–Cilantro pesto, fresh mozzarella, grilled shrimp & avocado 27 VEGETALI–Arborio rice, asparagus, roasted tomatoes & melted dolcelatte cheese (v) 25 PROSCIUTTO ”PIO TOSINI 18”-Parma boneless leg, grain fed, 18 mo. 28 POLLO–Pesto, mozzarella, roasted chicken & shiitake mushrooms 23 PARMIGIANO–Arborio rice, Parmigiano-Reggiano cheese & EVOO (v) 24 PROSCIUTTO “PRINCIPE 30”-San Daniele boneless leg, grain fed, 30 mo. 28 PROSCIUTTO–Tomato sauce, mozzarella, prosciutto, arugula & shaved grana 26 GAMBERI–Arborio rice, shrimp, zucchini, lemon zest & EVOO 31 PROSCIUTTO “PIO TOSINI 16”-Parma bone-in leg, grain fed, 16 mo. 45 FORMAGGI–Mozzarella, fontina, dolcelatte, asiago & fresh basil (v) 21 SALSICCIA–Arborio rice, sausage, onions & light saffron sauce 28 JAMON MISTI-Iberico Fermin, Serrano Fermin bone-in & Iberico Cinco Jotas shoulder 45 CAPRICCIOSA–Tomato sauce, mozzarella, ham, hard-boiled egg, mushrooms & olives 23 PESCE-Arborio rice, mixed seafood & white wine sauce 32 JAMON “IGLESIAS”-Serrano bone-in leg, grain fed, aged 18 months 45 SPAGNOLA–Tomato sauce, mozzarella, chorizo, avocado, red onions, jalapeno & fresh cilantro 24 MARINARA–Tomato sauce, anchovies, oregano & garlic 19 JAMON “FERMIN”-Iberico bone-in leg, grain fed, aged 24 months 75 MANZI-Certified Prime USDA Beef accompanied with your choice of side- NAPOLETANA–Tomato sauce, fresh mozzarella & anchovies 21 JAMON “CINCO JOTAS”-Iberico bone-in, free range, purebred, acorn fed, aged 24 months 95 FILET MIGNON–Grilled boneless 8oz. EVOO & herbs 65 FUNGHI-Tomato sauce, mozzarella, assorted wild mushrooms & fresh basil (v) 23 RIBEYE–Grilled boneless 16oz. EVOO & herbs 75 QUATTRO STAGIONI–Tomato sauce, mozzarella, ham, grilled artichokes, mushrooms & olives 24 MINESTRE NEW YORK STRIP–Grilled boneless Center Cut 16 oz. EVOO & herbs 85 PARMIGIANA–Tomato sauce, mozzarella, eggplant & fresh basil (v) 21 LENTICCHIE-Whole Tuscan lentils & vegetable puree (v) 15 BUTCHER’S DAILY CUT– MP SALSICCIA–Mozzarella, ground sausage, braised fennel, raisins & pine nuts 22 MINESTRONE–Fresh seasonal vegetables, farro grain & vegetable broth (v) 15 CALZONE–Round shaped pizza filled with mozzarella, ricotta, mushrooms & ham 23 STRACCIATELLA–Fresh spinach, egg-drop & vegetable broth (v) 14 EAT | DRINK | ENJOY POMODORI–Mozzarella, fresh tomato, red onion, sun-dried tomatoes & fresh basil (v) 21 Sample Menu 415 E. MAIN ASPEN, CO 81611 | ACQUOLINAASPEN.COM | 970.925.8222 Summer 2018.
Load more

Recommended publications
  • 037212000351 Anelli Siciliani N°60A
    FRESH MOUNTAIN WATER FROM MATESE NATURAL PARK For perfect cooking Use 6 quarts of water per 1 lb. Add salt and the pasta once the water boils. 280 Stir occasionally. Once cooked, drain and 100% DURUM WHEAT SEMOLINA season as desired. 155 STONE & GRAIN ENRICHED MACARONI PRODUCT AIR & WATER Technical expertise Molise, a generous land Since 1910 we select and LA MOLISANA SPA At 730 meters above sea level, C.DA COLLE DELLE API 100/A grind in our Mill only the finest durum mountain air keeps grain safe and 86100 CAMPOBASSO, ITALY wheat with a fragrant smell, warm assures our products are produced yellow color and a good source of Millers since 4 generations • Pure mountain air and stored with high safety protein value. Our stone debranning standards. Fresh Mountain process, a modern technology that Fresh mountain water • Made with quality durum wheat semolina water from Matese Natural Park, applies an ancient method mildly rich in oligomineral features and purifies each seed, while keeping its ANELLI SICILIANI N°60A free from harmful substances, is DURUM WHEAT SEMOLINA properties that result in a tenacious used in our kneading process to PASTA pasta, with “rough” texture, due to create the perfect conditions to Ingredients: bronze die, and an excellent cooking make our authentic pasta genuine. Durum wheat semolina, firmness. folic acid, niacin, iron lactate, 037212000351 thiamin mononitrate, riboflavin. CONTAINS WHEAT. MAY CONTAIN TRACES OF SOY. MADE ON EQUIPMENT THAT Best Before i n g t i n g PROCESSES K i K t i o m o m PRODUCTS USING EGGS.
    [Show full text]
  • Full Product List 2018
    Product List Contact our Sales Team: Office: 01234 354783 Email: [email protected] January 2018 1 Contents BABY FOOD 3 BISCUITS & WAFERS 3 CAKES 5 SAVORY BAKERY PRODUCTS 5 CONFECTIONARY 6 CHEESE 7 COOKING CREAM DAIRY FREE 7 SEASONINGS, CONDIMENTS & COOKING AIDS 8 CURED MEATS 8 FISH 9 FLOUR 10 SUNITA SPREAD 10 HONEY 10 TAHINI 10 COOKING OILS 10 OLIVE OIL 10 INFUSED OLIVE OIL 11 OLIVES 11 PASTA 12 FRESH AMBIENT PASTA 16 PATE & SPREADS 16 PESTO 17 PRESERVED VEGETABLES 17 PULSES 18 RICE 19 TOMATO PRODUCTS 19 VINEGAR 20 DAIRY FREE Milk Alternative DRINKS 20 SOFT DRINKS 20 COFFEE - TOSTA D'ORO 22 COFFEE SYRUPS 22 COFFEE ACCESSORIES 22 HOT CHOCOLATE 23 TEA 23 WINES 23 SPIRITS & LIQUORS 23 NON-FOOD 23 2 Sales Office: 01234 354783 Email: [email protected] Code Product Info Size BABY FOOD PLASMON - MILAN PLB Biscuits 12*360g PBB First Month Biscuits 6*320g PLP2 Pastina Anellini (little rings) 12*340g PLP5 Pastina Astrini (little stars) 12*340g PLP6 Pastina Puntine (little needles) 12*340g PLP10 Pastina Maccheroncini (little macaroni) 12*340g PLP12 Pastina Gemmine (little gems) 12*340g PBR Bebiriso (baby rice) 12*300g PWS Wheat Semolina 6*200g PCK Chicken 12 (2*80g) PBF Beef 12 (2*80g) PVL Veal 12 (2*80g) PTK Turkey 12 (2*80g) PRB Rabbit 12 (2*80g) PTV Trout & Vegetables 12 (2*80g) PMF Mixed Fruit 12 (2*120g) PML Apple 12(2*104g) BISCUITS & WAFERS VICENZI - VERONA 3011 Vicenzi Catering Savoiardi 12*200g VLAD Lady Fingers (Savoiardi) 12*200g VSAV Lady Fingers (Savoiardi) 9*400g VMAC Macaroons (Amarette) 12*200g VAMA Macaroons (Amarette)
    [Show full text]
  • Outside Dining Party Packages
    Outside Dining Party Packages Groups of 15-30 max 10 guests per table AVAILABLE ANY DAY OF THE WEEK FOOD PACKAGES ONLY: TAVERN, PARK, GRAND CENTRAL, OR FAMILY-STYLE MENU Groups of 35-50 max 10 guests per table AVAILABLE ANY DAY OF THE WEEK FOOD PACKAGES ONLY: TAVERN, PARK, GRAND CENTRAL, OR FAMILY-STYLE MENU TAX & GRATUITY NOT INCLUDED Outside Dining Party Packages Groups of 30-40 max 10 guests per table AVAILABLE ANY DAY OF THE WEEK FOOD PACKAGES ONLY: TAVERN, PARK, GRAND CENTRAL, OR FAMILY-STYLE MENU TAX & GRATUITY NOT INCLUDED Reservation Packages Please submit all orders 48 hours in advance. Tavern $395 (10 - 15 guests) Choose 5 items MEATBALL SLIDERS FLATBREADS tomato sauce, parmesan - 24 margherita and pepperoni - 6 FRIED CHICKEN SLIDERS CAPRESE SKEWERS spicy aioli, slaw, bacon - 24 fresh mozzarella cheese, grape tomatoes, basil, CHEESEBURGER SLIDERS balsamic reduction - 30 park sauce, american cheese, pickles - 24 ARANCINI RISOTTO BALLS VEGETABLE SPRING ROLLS basil tomato sauce - 30 chili sauce - 40 FRIED CALAMARI seasoned aioli, lemon wedges - 2 lbs $ Park 695 (16 - 25 guests) Choose 7 options: MEATBALL SLIDERS FLATBREADS tomato sauce, parmesan - 48 margherita and pepperoni - 9 FRIED CHICKEN SLIDERS CAPRESE SKEWERS spicy aioli, slaw, bacon - 48 fresh mozzarella cheese, grape tomatoes, basil, CHEESEBURGER SLIDERS balsamic reduction - 50 park sauce, american cheese, pickles - 48 ARANCINI RISOTTO BALLS VEGETABLE SPRING ROLLS basil tomato sauce - 50 chili sauce - 60 FRIED CALAMARI GRILLED CHICKEN SKEWERS seasoned aioli, lemon wedges - 3 lbs cucumber, grape tomato, tzatziki sauce - 50 PLATTERS NOT REPLENISHED - DESSERT PLATTERS AVAILABLE PLEASE ASK ABOUT ALLERGEN INFO *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
    [Show full text]
  • Italian Wedding Soup
    Italian Wedding Soup Yield: 8-10 servings Ingredients: Meatballs: ½ lb Ground Lean Beef ½ lb Ground Pork 1 Small Onion - grated 1 Large clove Fresh Garlic - minced 1 Large Egg 1 Slice White Bread - crust removed and torn into small pieces ½ Cup Parmigiano-Reggiano Cheese - grated ⅓ Cup Fresh Italian Parsley - small chopped 1 tsp Kosher Salt Fresh Ground Black Pepper to taste (Apx ¼ tsp) Soup: 1lb Acini di pepe pasta* 2 Quarts (8 Cups) Chicken Broth - homemade preferred but a low-sodium store bought is fine 1lb Escarole (can substitute curly endive or spinach) - rough chopped 3 Hard-boiled Eggs - diced 2 Large Stalks Celery - diced 1 Large Carrot - peeled and diced 1 Medium Onion - diced Kosher Salt and Fresh Ground Black Pepper to taste Preparation: 1) In a large bowl, mix together the grated onion, garlic, egg, bread, parsley, salt and pepper until thoroughly combined - Stir in the ground beef, ground pork, and parmigiano-reggiano cheese until well mixed (DO NOT 'squeeze' the meat) 2) Shape the resulting mixture into on inch diameter meatballs (apx 1 ½ tsp of mixture each) and place on a baking sheet until ready to use 3) Cook pasta according to package in a large pot of salted water until al dente - Drain and chill in refrigerator until ready to use 4) Bring chicken broth to a boil in a 4-6 quart soup pot over medium-high heat 5) Add celery, carrot, and onion to the broth and return to a simmer (adjust heat as necessary) - Allow to simmer for 10 minutes 6) Add the prepared meatballs and escarole to the broth and return to a simmer - Allow to simmer until meatballs are cooked through and escarole is tender (apx 8 minutes) 7) Add the diced hard-boiled egg taste and allow to simmer for an additional 1-2 minutes 8) Adjust seasoning with salt and pepper to taste 9) Place ½ cup of the cooked/chilled pasta to each serving bowl and ladle the soup directly over the pasta - Serve immediately garnished with a little grated parmigiano-reggiano cheese if desired * Acini di pepe is a small, round pasta that is commonly used in soups and cold salads.
    [Show full text]
  • Grocery List
    “A Place to Meet” Groceries To Go Shopping List NOTE: All items are based on availability and pricing is subject to change. QTY Grocery Item Retail Price QTY Grocery Item Retail Price BREAD EGGS Rustic Italian Bread—Everyday $6.50 Waseda Tri Color Eggs—1 Dozen $4.99 French Baguette—Everyday $5.00 Yuppie Hill Brown Eggs—1 Dozen $3.99 7-Grain Sourdough—Everyday $7.00 Rustic White Sourdough—Everyday $7.00 BUTTER / PEANUT BUTTER White Sourdough—Thursday Only $8.50 Pine River Dairy Unsalted Butter—1 lb $5.99 Ciabatta—Tuesday Only $4.00 Goodlife Creamy Peanut Butter—14 oz $4.99 Sesame Ciabatta—Friday Only $4.00 Goodlife Crunchy Peanut Butter—14 oz $4.99 SOUP MEATS SOUP Pint—any flavor $6.99 Bell & Evans Free Range Whole Chicken $4.99 / lb SOUP Quart—any flavor $13.99 Il Ritrovo Ground Chicken—bulk $5.99 / lb Vegetable Minestrone Soup—1quart $13.99 Ferndale Market Ground Turkey—bulk $4.29 / lb Potato, Leek, Sausage, Kale Soup—1 quart $13.99 Waseda Farms Beef Stew Meat $9.99 / lb Chicken Dumpling Soup—1 quart $13.99 Waseda Farms Ground Beef—bulk $8.99 / lb Field to Fork Chili—1 quart $13.99 Il Ritrovo Ground Veal—bulk $10.99 / lb Il Ritrovo Ground Lamb—bulk $10.99 / lb STOCK Waseda Farms Ground Pork—bulk $8.99 / lb Vegetable Stock—1 quart $4.99 Field to Fork Ground Pork—bulk $5.99 / lb Chicken Stock—1 quart $4.99 Field to Fork Italian Sausage—bulk $8.99 / lb Pork Stock—1 quart $9.99 Field to Fork Bacon $11.99 / lb Beef Stock—1 quart $11.99 Lobster Stock—1 quart $16.99 PRODUCE Organic Honey Crisp Apples $2.99 / lb FROZEN TO GO ITEMS Organic Cara
    [Show full text]
  • Siciliano Dinner Menu
    Siciliano Dinner Menu • ALL DISHES SERVED FAMILY STYLE • with Basket of Freshly Baked Bread consisting of Tomato Focaccia, Onion Focaccia, Sesame Breadsticks, Campobasso, Semolina and 7-Grain APPETIZER Please select two Enhance your selection with a Garlic Bread Zuppa di Clams COLD ANTIPASTO Fried Zucchini * (red or white) Zuppa di Mussels PLATTER (red or white) Fried Calamari * Carmine’s Salad An impressive display of eight Baked Clams Caesar Salad chef-selected items that include: Roasted Red Peppers Mixed Green Salad Cured Meats, Cheeses & & Fresh Mozzarella Vegetables * Not available for parties of 50 or more PASTA Please select two ENTRÉE Please select two Linguine with Clam Sauce Rigatoni Giardiniera Eggplant Parmigiana (red or white) (with or without prosciutto) Linguine with Shrimp (red or white) Spaghetti and Meatballs Salmon Oreganato Spaghetti with Calamari (red or white) Rigatoni & Broccoli (red or white) Chicken Parmigiana Linguine with Garlic & Olive Oil Rigatoni Broccoli & Sausage Spaghetti with Marinara (red or white) Chicken Marsala & Mushrooms Rigatoni Country Style Angel Hair with Fresh Pomodoro Chicken Lemon & Butter (with or without prosciutto) Penne alla Vodka Rigatoni Ragu with Assorted Meats Cheese Manicotti Chicken Scarpariello Rigatoni Bolognese Ravioli (marinara or ragu) Chicken Saltimbocca Penne, Rigatoni, Angel Hair, Spaghetti or Linguine Sausage Peppers & Onions GLUTEN FREE PASTA AVAILABLE DESSERT Please select two Siciliano Dinner Tiramisu Cheesecake Chocolate Torta Strawberry Shortcake person* Bread Pudding Fresh Fruit Chocolate Cannoli 2 APPETIZERS 2 PASTA DISHES 2 ENTRÉES 2 DESSERTS • • Please note upon execution of an event contract or other special event agreement/invoice, that 8.875% New York sales tax, and an administrative fee of 5% will be added to any final invoice rendered.
    [Show full text]
  • The Geography of Italian Pasta
    The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).
    [Show full text]
  • Chart-Of-Pasta-Shapes
    KNOW YOUR 1 of 6 Photographs by Chris Rochelle PASTA (Images not actual size) Here’s a guide to help you tell your paccheri from your penne, your rotelle from your rotini. For more info on the sauces for each pasta, go to www.chow.com / stories / 11099. ACINI DI PEPE ANELLI/ANELLINI BAVETTE BUCatINI CALAMARI SAUCES: Soup SAUCES: Pasta Salad, Soup SAUCES: Pesto, Seafood, SAUCES: Baked, Tomato SAUCES: Seafood, Tomato Tomato Know Your Pasta 2 of 6 CAMpanELLE CAPELLINI CASARECCE CAVatELLI CAVaturI SAUCES: Butter/Oil, Cream/ (a.k.a. Angel Hair) SAUCES: Cream/Cheese, SAUCES: Cream/Cheese, SAUCES: Pasta Salad, Cheese, Meat, Pasta Salad, SAUCES: Butter/Oil, Cream/ Meat, Pesto, Seafood, Meat, Pasta Salad, Soup, Vegetable Vegetable Cheese, Pesto, Seafood, Tomato, Vegetable Vegetable Soup, Tomato, Vegetable CONCHIGLIE DItaLINI FarfaLLE FETTUCCINE FREGULA SAUCES: Cream/Cheese, SAUCES: Baked, Pasta Salad, SAUCES: Butter/Oil, Cream/ SAUCES: Butter/Oil, Cream/ SAUCES: Soup, Tomato Meat, Pasta Salad, Pesto, Soup Cheese, Meat, Pasta Salad, Cheese, Meat, Seafood, Tomato, Vegetable Pesto, Seafood, Soup, Tomato, Vegetable Tomato, Vegetable Know Your Pasta 3 of 6 FUSILLI FUSILLI COL BUCO FUSILLI NAPOLEtanI GEMELLI GIGLI SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Meat, Tomato Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad,
    [Show full text]
  • “Hot-Box” Catering Menu Free Corporate Delivery (Limited Hours & Distance) 408.453.1000
    “Hot-Box” Catering Menu Free Corporate Delivery (Limited Hours & Distance) 408.453.1000 Minimum 15 Orders Required to Receive these Special Prices No Substitutions Please *** IndicatesVegetarian Dishes Chicken Parmesan Served with Pasta & Veggies on the Side 13.95 Chicken ala Griglia Served with Pasta & Veggies on the Side 13.95 Grilled Chicken Salad Choice of Caesar or Spring Mix 11.95 *Gluten Free Penne with Gluten Free Italian Sausage (1) 12.95 *Spaghetti with Meatball (1) 11.95 *Lasagna (Contains Beef & Pork) 13.95 *Shrimp Fiori (Pasta, Shrimp and Tomatoes in a Spicy Red Sauce) 16.95 *Pasta Primavera (Veggies, Pasta in a Light Garlic Cream Sauce) *** 11.95 *Pasta Fresca (Garlic, Olive Oil, Diced Tomatoes & Basil) *** 11.95 *Eggplant Parmesan *** 11.95 All Boxed Lunches are Individually Packaged and Include an Individually Packaged Fresh Roll with Butter ...and of course Individually Packaged Disposable Utensils * Designated items include a Side Salad All Prices Subject to Sales Tax (Prices subject to change at anytime without notice) Revision 8.20.20 Partial Catering Menu Free Corporate Delivery (Limited Hours & Distance) Salads/Soups/Appetizers/Breads Desserts Bread & Butter (Per Loaf) $7.00 Cheese Cake 11” (Two Week Notice Required) $65.00 Garlic Bread (Per Loaf) $10.00 Chocolate Cake 11” $45.00 Minestrone (per serving) $5.50 Tiramisu $50.00 / $100.00 Soup of the day (per serving) $5.50 Fresh Baked Cookies $1.50 Individual (Assorted) Call 1/2 pan Full Pan Antipasto $55.00 $84.25 Drinks Caesar Salad $30.00 $50.00 Domestic Water $1.25
    [Show full text]
  • VANDA Private Event Menu 04.19
    Private Dining Menu food from the heart Passed Hors d’oeuvre selection antipasti priced per person (TO START) Arancini, (crispy risotto ball), fontina, pancetta, smoked chili aioli Crispy Polenta, peperonata, basil Pizzette, choice of: margherita, sausage + rabe, meatball + provolone, prosciutto + arugula, and mixed vegetable R.I calamari skewers, smoked tomato sauce Stuffed Mushrooms, choice of: vegetarian or bolognese Crostini, choice of: tomato bruschetta, wild mushroom and gorgonzola, herbed ricotta + speck Meatball, pomodoro, basil Shrimp skewer, diavlo spiced Endive + Blue cheese, candied nuts, celery, fig Lettuce cup, spiced bacon, smoked tomato, parmesan peppercorn Proscuitto + Melon, basil, honey Tomato + Mozzarella skewer, pesto Crispy Mozzarella, pomodoro, basil Choose 2 | 8 Choose 3 | 12 Stationary Displays Priced per person Bruschetta Station, various dips, spreads & breads | 7 may include but not limited to: eggplant caponata, tomato + basil, white bean + rabe pesto, zucchini + pine nut tapenade, mixed olives, roasted and marinated vegetables Formaggio, Local and imported cheese, house made jams, mixed nuts, breads | 9 Salumi, Local and imported Italian cured meats, pickled vegetables, mixed olives, spreads, breads | 9 Family Style Appetizers R.I Calamari, smoked tomato sauce, pepperoncini, garlic butter | 13 Meatball, pomodoro, basil, house ricotta | 10 Sausage + Rabe, cannellini beans, parmesan reggiano | 15 Eggplant Rollatini, herbed ricotta, parmesan, pomodoro, basil | 10 Crispy polenta, peperonata, sausage ragu | 12
    [Show full text]
  • Pasta & Sauce Pairing Suggestions
    Pasta & Sauce Pairing Suggestions When pairing a cut of pasta to a type of sauce, the chef is always in charge! There are no rights or wrongs as long as your diners enjoy the dish. However, for those looking for a suggestion or two, the following tips may be helpful. FLAT LONG SHAPES – (Fettuccine, Fettuccine Rigate, Linguine, Linguine Fini) Fettuccine and Fettuccine Rigate are thicker, flat, long shapes, which can withstand extremely robust sauces: • Dairy-based, oil-based or tomato-based sauces • Sauces combined with meat, vegetables, seafood or cheese Linguine and Linguine Fini pair best with traditional pesto. However, other ideal matches include: • Tomato sauces • Oil-based sauces • Fish-based sauces Linguine with Romano Cheese and Black Pepper Fettuccine Fettuccine Linguine Linguine ROUND LONG SHAPES – Rigate Fini (Angel Hair/Capellini, Thin Spaghetti, Spaghetti, Thick Spaghetti, Spaghetti Rigati) Light and dainty, Angel Hair pasta works best with: • Simple, light tomato sauces • Light dairy sauces • Broths, consommés and soups Slightly thicker than Angel Hair, Thin Spaghetti is often used with seafood-based sauces from left to right: Angel Hair/Capellini, Thin Spaghetti, (like tuna) or oil-based sauces, such as: Spaghetti, Thick Spaghetti, Spaghetti Rigati • Light structured sauces that balance the delicacy of this long, thin shape Long and thin, yet not too fine,Spaghetti is one of the more versatile shapes of pasta and pairs well with just about any kind of sauce, including: • Oil-based sauces • Simple tomato sauce with or without meat or vegetables • Fish-based sauces • Carbonara Thicker in diameter than regular Spaghetti, Thick Spaghetti gives a fuller taste to sauces, the following of which are recommended: • Fish-based sauces • Extra-virgin olive oil with fresh aromatic herbs and garlic • Carbonara Rigati, in Italian, means “ridged” and Spaghetti Rigati, because of its extra grooves, tends to hold more sauce than its smooth-shaped counterparts.
    [Show full text]
  • Modern on the Rails-6.3
    STARTERS SALADS TRADITIONAL FRIED CALAMARI | 16 RAILS CHOPPED SALAD | 14 Tender rings and tentacles dredged in flour, fried to perfection, served with Mixed greens, cucumbers, olives, onions, tomatoes, candied walnuts, cran- homemade marinara sauce and lemon wedges berries and gorgonzola, with creamy balsamic vinaigrette CHIPOTLE CALAMARI | 17 GARDEN SALAD | 7 Fried calamari tossed in a smoked chipotle sauce with a hint of lemon, Mixed lettuces, tomatoes, onions, olives, and cucumbers topped with mixed cherry peppers and a balsamic reduction glaze BOCCONICINI | 14 RICE BALLS | 12 Garden vegetables with fresh mozzarella balls in an Italian vinaigrette Arborio rice with vegetables, breaded in panko, fried, and served with homemade marinara sauce ARUGULA | 12 With tomatoes, olives, onions, dressed with extra virgin olive oil, red wine BUFFALO WINGS | 15 vinegar, and gorgonzola cheese Jumbo wings, sweet and bold or zesty buffalo sauce, served with celery and blue cheese dressing CAESAR | 10 Romaine lettuce with garlic croutons and shaved parmigiano in a creamy BAKED CLAMS | 14 caesar dressing Freshly shucked little neck clams with oregano seasoned breadcrumbs ADD TO ANY SALAD : Chicken 6 | Salmon 10 | Shrimp 10 RAILS BURRATA | 16 Seasoned with sea salt and cracked pepper, served with fig jam, SOUPS baby arugula, crumbled bacon and crostini PASTA FAGIOLE | 8 MOZZARELLA STICKS | 12 Mixed bean soup with celery, potatoes, and pasta Batter dipped mozzarella with homemade marinara sauce CHICKEN VEGETABLE | 8 GARLIC BREAD BRUSCHETTA | 9 Mixed vegetables
    [Show full text]