DOCSLIB.ORG

Itailian Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Itailian Menu Italian Menu (side 1) Vegetables Fun Bites and Zuppe Roasted Garlic Marinated Artichokes Chef’s Offerings Italian Wedding- Meatballs, Pickled Asparagus greens, and acine de pepe in a Caprese Kebabs- Classic rich chicken broth Herb Marinated Olives combination of tomato, basil, and 301 E Mark Street, Winona, MN 55987 Balsamic Portabellas Mozzarella cheese finished with Minestrone- Hearty vegetables Citrus Olives balsamic drizzle in a tomato broth finished with p. 507-452-3150 • f. 507-452-7813 Picked Basil pesto [email protected] Spicy Olives Asparagus Cakes- Blanched asparagus transformed into small Sausage Kale- Italian sausage, Roasted Red Peppers kale, potatoes in a creamy broth Pepperoncinis cakes and topped with assorted Bruschetta Balsamic Cipollinis toppings Tomato Basil- Tomatoes, basil, Hand cut grilled bread rubbed with garlic and brushed Cherry Peppers Pasta Cakes- Assorted pastas and cream – a simply beautiful with extra virgin olive oil Vegatables may vary due formed into cakes and topped combination Choose Two: with playful toppings to availability Breads Bruschetta Toppings Foccacia Tomato Basil- Ripe Tomatoes tossed with Fresh Basil and Spreads and Insalate Ciabatta Extra Virgin Olive Oil Italian salad- Fresh greens, red Breadsticks Pear Gorgonzola- Rich Gorgonzola Cheese topped with Dips onions, pepperoncini, croutons, Flatbread Ripe Pears Ricotta Herb- Smooth Ricotta black olives, grated romano, Traditional dinner rolls Goat Cheese Fig- Tart Goat cheese topped with Balsamic blended with fresh herbs house dressing French Fig relish Roasted Red Pepper- Smokey Garden-Fresh- seasonal greens, Pesto Genovese- Bright Basil Pesto and Shaved Asiago red peppers pureed with your choice of toppers and cheese Chickpeas dressings Proscuitto and Olive Tepanade- Cured Pork with an earthy Eggplant- Roasted eggplant Caprese- Sliced vine ripened olive spread and olive oil blended tomatoes, fresh Mozzarella, basil Roasted Garlic- Garlic cloves leaves, and dressed with Balsamic Meat and Cheese roasted to perfection vinegar and olive oil Available with traditional breads or crackers. Meat, cheese or Spinach Artichoke- A classic Caesar- Classic Romaine hearts, combination display available or skewered for passing duo croutons, parmesan cheese, lightly dressed Olive Tapenade- A unique blend Meats of olives, herbs, and olive oil Pear Gorgonzola with Spring Shaved Proscuitto Hard Salami Greens- Creamy Gorgonzola, ripe Capicola Sopressata Pesto Genovese- Basil, toasted pears, and simple vinaigrette pine nuts, olive oil, and parmesan Cheeses – simply delicious Panzanella- Bread salad Mozzarella Marinated Mozzarella Traditional with all of the flavors of the Sun Dried Tomato Pesto- Rich Mediterranean Gorganzola Parmesan Wisconsin Cheeses dried tomatoes, herbs, walnuts, Asiago Ricotta Cheddar olive oil, and Asiago cheese Fennel Orange- Fresh shaved Provolone Goat Cheese Guest served with traditional breads fennel and orange segments Meat and cheese choices may vary based on availability or crackers (two flavors per 100 combine for a light, bright salad guests) Pancetta Spinach- Italian bacon Meatballs- Handmade fresh and unique flavors served in tossed with spinach, candied our house tomato sauce or as a stand alone bite almonds, and Pecorino cheese Sausage Parmesan- Handmade meatballs combining Italian sausage and parmesan cheese Beef and Herb- Ground Chuck with fresh herbs hand rolled Chicken Asiago- Sharp Asiago cheese combined with ground chicken to form and delicious bite Italian Menu (side 2) Sea Food Salce Agro Dolce- A sweet and sour Marinara- Our house tomato Pizzas sauce from Sicily over cod or sauce Sicilian Style Square Pizza- A choice of fish Alfredo- Creamy, rich and unique pizza with a light airy crust Picatta- A tangy lemon wine delicious but filled with lots of ingredients. 301 E Mark Street, Winona, MN 55987 sauce over cod or choice of fish p. 507-452-3150 • f. 507-452-7813 Chicken Alfredo- Creamy, rich Shrimp Scampi- A beautiful and delicious with roasted chicken Flatbread Pizza Margherita- Pizza sauce, tomato, [email protected] classic of shrimp, butter, and wine Mushroom Ragout- Earthy basil, and fresh mozzarella Fennel Scented Shrimp- A mushrooms in a creamy tomato Entree fennel scented tomato sauce sauce Fontina, Asiago, Parmesan- Three classic Italian cheeses on Beef tossed with shrimp Alla Vodka- Tomato sauce laced pizza sauce Meatballs- Three types of meatballs served in your choice of Cacciucco- A seafood stew with vodka Artichoke Goat Cheese- sauce and as an entrée or with a pasta of your choice featuring the seas bounty in a Pesto Genovese- A creamy version clean tomato broth of the classic pesto Marinated artichokes topped with Sausage Parmesan- Handmade meatballs combining Italian tangy goat cheese on cream sauce sausage and parmesan cheese Stand Alone Pasta Dishes Amatriciana- Tomato sauce with large pieces of bacon Spinach Olive Oregano- Flavors Beef and Herb- Ground Chuck with fresh herbs hand rolled Beef or Chicken Lasagna- Classic of the Mediterranean on top of Scampi- Butter, wine, garlic – Chicken Asiago- Sharp Asiago cheese combined with dish unique recipes just for Villa olive oil how can you go wrong? ground chicken to form and delicious bite Bellezza Proscuitto Asparagus- Luscious Bolognese- The Italian meat Osso Bucco- Beef shank braised to tender perfection and Cheese or Meat Manicotti- Large prosciutto with bright asparagus sauce dressed with braising liquid gravy pasta filled and topped with sauce and Fontina cheese Meat Sauce- Meat and our house Braciola- Pounded beef cutlet filled with cheese and bread then baked Pepperoni Sausage- Two meats tomato sauce then braised in our rich house tomato sauce Seafood Crepes- Fresh seafood that go together to make a great Primavera- Spring vegetables, Italian Herb Steak- A tender steak marinated in Italian herbs rolled in delicate crepes and pizza white wine, garlic, and olive oil and grilled topped with lobster sauce. Market Mushroom Roasted Garlic- finished with cream price based on filling choices Cream sauce topped with roasted Pork Cannelloni Cheese- Crepes filled Garlic Artichoke- Artichokes, mushrooms and roasted garlic Osso Bucco- A variation using pork shanks but still adhering with a cheese blend then topped garlic, olive oil, and parmesan to the original recipe with a tomato puree cheese Children’s Menu Stuffed Pork Loin- A whole pork loin stuffed with sausage Pastas Eggplant Tomato- Roasted Chicken strips stuffing and oven roasted eggplant with crushed tomatoes potato wedges Rigatoni- A large tubular pasta fresh fruit Porchetta- Pork loin or shoulder crusted with an herb blend slowly cooked together corn then roasted Penne Rigate- A medium tubular Fennel Scented Tomato- Shaved pasta with ridges fennel and tomatoes make a Bow tie pasta Sausage Platter- Grilled sausages slow cooked in our rich marinara sauce house tomato sauce Capellini- Pasta as thin as an beautiful sauce angel’s hair fresh fruit Chicken Traditional Potato Choices green beans Spaghetti- Long thin pasta Garlic Mashed Picatta- A tangy lemon wine sauce over a lightly breaded pan Farfalle- The bowtie pasta Roasted New Potatoes fried chicken breast Cavatappi- Curly ridged tubular Vegatables Marsala- Sweet Marsala wine with mushrooms over a pasta breaded, pan fried chicken breast choice offered with each meal: Radiatori- Little radiators green beans Additional vegetable options such as Parmesan- An American Italian classic – pan fried chicken Orecchiette- Little ear shaped baby carrots asparagus parmesan or early summer medley breast topped with our house tomato sauce and shredded pasta broccoli will be market price availability parmesan cheese.
Load more

Recommended publications
  • Join Niaf Today!
    Ambassador National Italian American Foundation Vol . 28, No.2 n Winter 2016 n www.niaf.org A Merry Mario Christmas Wine Tasting: Barolo Old and New Yeah Baby! Iconic Dick Vitale Mystery of the Shroud Acqui Terme Hot Ambassador 37505_Magazine.indd 2 11/25/16 3:53 PM Ambassador The Publication of the National Italian American Foundation n Vol . 28, No.2 www.niaf.org CONTENTS 32 Features 20 An Italian Moment 36 Shrouded in Mystery The 2016 NIAF Faith, Facts and Fascination Photo Contest Winners at Torino’s Museum of 52 the Holy Shroud By Don Oldenburg 26 Merry Mario Christmas On the Cover: Chef Mario Batali on Grilling pizza for Christmas morning Food, Traditions and 40 Hidden Parma Lowlands Joseph V. Del Raso, Esq. Holiday Entertaining Off the Tourist Path in Emilia brunch? Just one Chairman of many unusual By Don Oldenburg By Francesca Cuoghi John M. Viola family traditions President & Chief for some of us. Operating Officer Renowned Chef Don Oldenburg 32 Acqui Terme 44 Dickie V Director of Publications Hot, Hot, Hot — and Not How a High School Mario Batali has & Editor Just the Thermal Springs Basketball Coach Became other ideas. He talks Danielle DeSimone about his family, Social Media Manager By Michelle Fabio a National Sports Icon & Assistant Editor his culinary empire, By Dick Rosano AMBASSADOR Magazine food and holiday is published by the National traditions — and Italian American Foundation (NIAF) 48 The Tasting Life offers a few untra- 1860 19th Street NW Orietta Gianjorio ditional recipes for Washington DC 20009 Sections POSTMASTER: Tastes Food for a Living holiday entertaining.
    [Show full text]
  • Appetizers Spaghetti
    APPETIZERS Clams Casino 10.5 Shrimp Cocktail 9 Clams on the halfshell, broiled with compound butter and bacon Fried Mozzerella 7.5 Hand breaded, served with Fried Calamari 10 marinara sauce Breaded to order and served with cherry pepper mayo and marinara Chicken Liver Pate 5.5 Fresh Made Soup 3.5 Relish Tray 7.5 Classic Minestrone or soup of the day Assorted pickled peppers, Mediterranean olives, and house-made giardiniera House Salad 3.5 SPAGHETTI Substitute Fresh Made Pasta for an Additional 2.50 Add: Tomato Sauce 8.5 Chicken Livers 5 Marinara 9 Shrimp 9 Mushroom Sauce 9.5 Meatballs 5.5 Garlic with Olive Oil or Butter 9 Homemade Sausage 5.5 Meat Sauce 10.5 Pepperoni 3.75 Sausage Sauce 10.5 Bone-In Pork Chop 12 Sauteed Peppers, Onions, & Mushrooms 1.50 ea ITALIAN SPECIALTIES BAKED ZITI. Served with any of our signature sauces topped with whole milk ricotta and mozzerella cheese. 14 HOMEMADE BEEF BRACIOLA. Thin sliced sirloin stuffed with Italian meats and cheeses, braised in our house tomato sauce. 18.5 FRA DIAVLO. Spicy Marinara Sauce SCALOPPINI. Tomato sauce with peppers Lobster Tail 30 and mushrooms Jumbo Shrimp 16.5 Chicken Breast 14.5 Sea Scallops 24 Veal Cutlets 18 Chicken Breast 14.5 PICATTA. Garlic, capers, parsley, white PIZZIOLA. Sauteed onions, tomato wine lemon butter sauce, melted mozzerella Chicken Breast 16 New York Strip Steak 25.5 Veal Cutlets 19.5 Chicken Breast 14.5 Bone-in Pork Chop 20 PARMIGIANA. Tomato sauce, melted mozzerella OVEN BAKED PASTAS Chicken Breast (unbreaded) 14 Cheese Ravioli 12 Veal (unbreaded) 17 Manicotti 12 Eggplant (marinara) 13 Stuffed Shells 13.5 Lasagna 14.5 CACCIATORE.
    [Show full text]
  • Appetizers Soups and Salads Pizza Sandwiches and More Lunch Menu
    Bar Fries 8.99 Mamma’s Classic Calamari 11.99 Appetizers Golden fries topped with monterey jack cheddar Lightly battered, fried, and sautéed with olive oil and cheese and bacon and served with ranch dressing tossed with pepperoncini Homemade Stuffed Red Pepper* 11.99 Fried Calamari 10.99 Red pepper stuffed with beef, cheese, pine nuts, Lightly battered and fried, served with our traditional breadcrumbs, and raisins red sauce Homemade Seafood Quahog 4.99 Homemade seafood stuffing baked to perfection Stuffed Mushrooms 7.99 Mamma’s own seafood stuffing Garlic Bread with Mozzarella Cheese 5.99 Eggplant Tower 14.99 Mozzarella Sticks 8.99 Pan-fried eggplant layered with imported prosciutto, Served with our traditional red sauce buffalo mozzarella, sliced tomatoes, and basil Chicken Tenders 9.99 drizzled with roasted garlic and oil balsamic glaze Plain, buffalo, or BBQ, ask about our rotating sauce Side of Eggplant 12.99 flavors Pan-fried eggplant layered with mozzarella cheese Wing Dings 10 for 9.99 and our traditional red sauce, baked to perfection Plain, buffalo, or BBQ Soups and Salads Tortellini Soup cup 5.99 bowl 7.99 Caprese Salad 11.99 Pizza Pasta Fagioli cup 6.49 bowl 8.49 Sliced vine ripened tomatoes, buffalo mozzarella, Gluten Free Pizza Available fresh basil, and olive oil, topped with a balsamic House Salad small 5.99 large 7.99 drizzle Traditional Cheese Pizza sm 11.50 lg 12.50 Caesar Salad small 6.99 large 9.99 Chicken Ranch Salad 12.99 Gluten Free Cheese (10”) 9.99 Greek Salad small 9.99 large 12.99 Breaded chicken, bacon, green
    [Show full text]
  • Appetizers Soups/Salads Parmesan Pasta Main Course
    – dinner – appetizers soups/salads – antipasti – – Zuppe/ Insalate – ANTIPASTO PLATTER 16 CAPRESE SALAD 14 (Piatto Antipasto) (Insalata Caprese) Served with Seasonal Grilled Vegetables, Peppers, Olives, Burrata Cheese with Fresh Basil, Balsamic Glaze, Pesto, Marinated Tomatoes Artichokes and Crispy Baguettes CAESAR 9 EXTRAS: (Insalata alla Cesare) Four Artisanal Cheeses 7 Chopped Romaine Lettuce, Grape Tomatoes, Garlic Croutons, Parmesan Cheese, Charcuterie 5 Anchovy-Peppercorn Dressing FRIED MOZZARELLA 15 MEDITERRANEAN 9 (Mozzarella Fritta) (Insalata Mediterranean) House Made Mozzarella, Olive Oil Poached Tomatoes, Basil Oil Mixed Greens, Cucumber, Tomato, Pickled Red Onion, Artichoke, Castlevetrano Olives, Pecorino Cheese, SWEET BANANA PEPPERS 15 Red Wine Vinaigrette (Peperoni Imbottiti) Banana Peppers Stuffed with House-Made Sausage, MINESTRONE SOUP 9 Melted Mozzarella, Spicy Tomato Sauce Cannellini Beans, Summer Squash, Bell Peppers, Spinach and Tarragon FRIED CALAMARI 18 (Fritto Misto) SPICY TUSCAN SAUSAGE AND MUSHROOM SOUP 9 (Zuppa Toscana) Tender Calamari, Shrimp and Zucchini, Hot Pepper Rings, Fresh Basil, Spicy Tomato Marinara and Garlic Aioli Potatoes, Leeks, Kale parmesan – Parmigiana – EGGPLANT PARMESAN 27 CHICKEN PARMESAN 29 VEAL PARMESAN 34 (Melanzane alla Parmigiana) (Pollo alla Parmigiana) (Vitello alla Parmigiana) Breaded and Fried, Baked with Fresh Mozzarella, Breaded and Fried, Melted Mozzarella, Tender Veal Cutlets Breaded and Fried, Melted Mozzarella, House Marinara and Spaghetti Pasta House Marinara and Spaghetti
    [Show full text]
  • Appetizers Homemade Pasta House Specials Seafood Chicken Veal Beef
    Appetizers ESCAROLE & BEAN SOUP 8. HOUSE SALAD Spring mix medley, red onion, tomato, shaved parma with balsamic vinaigrette 8. CAESAR SALAD Homemade croutons and Caesar dressing 10. HOMEMADE MOZZARELLA Mozzarella, roasted red peppers, julienned sun-dried tomatoes, EVOO 12. SPIEDINI Italian bread francaise, stuffed with mozzarella, topped with capers, anchovy lemon butter 12. white wine sauce CLAMS CASINO Baked littleneck clams topped with bacon, red pepper, shallots and bread crumbs 12. FRIED CALAMARI Hot, medium or sweet tomato sauce 12. MUSSELS MARINARA PEI mussels in a mild spicy fra diavolo sauce 12. ZUPPA DI CLAMS Littlenecks in a garlic white wine sauce or fra diavolo 14. BROCCOLI RABE & SAUSAGE Broccoli rabe and crumbled Italian sausage sautéed in garlic and EVOO 14. Also available as dinner entrée with rigatoni 24. GRANDMA’S MEATBALL SAMPLER Sicilian with pine nuts and raisins, traditional, eggplant, 18. rice ball, and scoop of ricotta Homemade Pasta RIGATONI A LA VODKA Rigatoni in a creamy pink vodka sauce 22. SPAGHETTI ARRABBIATA Spicy tomato sauce made with chili and serrano peppers 22. FETTUCCINI ALFREDO Fettuccini in a creamy parmesan cheese sauce 23. MANICOTTI Homemade manicotti topped with marinara sauce 23. RAVIOLI Homemade cheese ravioli topped with marinara sauce 24. RIGATONI CARBONARA Pancetta, parmesan cheese, egg yolk and ground peppercorn tossed with 25. rigatoni RIGATONI BOLOGNESE Traditional Bolognese sauce over rigatoni 25. SPAGHETTI & MEATBALL Traditional meatball topped with marinara sauce over spaghetti 21. Gluten Free Pasta and Meatballs Available House Specials FRUTTI DI MARE FRA DIAVOLO Shrimp, scallops, clams, mussels and calamari in a 32. fra diavolo sauce, served over linguine BLACKENED SALMON Atlantic salmon over spring mix, grilled pineapple, mango and avocado 28.
    [Show full text]
  • A Tour of Italy Through Its Cuisine and Original Ingredients
    A TOUR OF ITALY THROUGH ITS CUISINE AND ORIGINAL INGREDIENTS “La passione per l’Italia passa dalla scoperta dei suoi sapori” – ABOUT US – Italy has a unique heritage: food, people and territory are the common ground of its tradition, so rich and versatile. In Hong Kong since 2004, our founder Gianni Caprioli strongly supported this concept, pursuing the roots and the authenticity of the Italian cuisine. – OUR VALUES – Authentic, Simple Ingredients and Best Quality Imported Goods from Italy Supporting Small Local Italian Farmers Healthy Ingredients with no Additives, Pesticides, Antibiotics Promoting Local Sustainability and a Conscious Distribution Chain Our food and wine selection are available in our marketplace “Mercato by Giando”. Come visit us at Fenwick Pier, Wan Chai Kindly advise your server of any allergies. All prices are in HKD and is subjected to 10% service charge. Kindly advise your server of any allergies. All prices are in HKD and is subjected to 10% service charge. GIANDO’S BRUNCH BANCO BUFFET DI QUALITA’ ITALIANA SELEZIONE DI FORMAGGI FRESCHI, FORMAGGI DOP, PROSCIUTTI, SALUMI, INSALATE, VERDURE E UOVA ITALIANE FEDELI ALLA TRADIZIONE ITALIANA A rich buffet entirely made of authentic products and ingredients directly sourced from Italy - cheese selection made from fresh milk, PDO (Protected Designation of Origin) cheeses and charcuteries, salads, vegetables, Italian anchovies, sardines and egg dishes BUFFET SELECTION ONLY $338 PER PERSON OR 3 COURSE BRUNCH BUFFET SELECTION + MAIN COURSE + DESSERT $398 PER PERSON * KID’S BRUNCH BUFFET SELECTION + MAIN COURSE $188 PER PERSON Kindly advise your server of any allergies. All prices are in HKD and is subjected to 10% service charge.
    [Show full text]
  • Pre-Antipasti Sliced Chunks of Aged Parmigiana-Reggiano $ 9.00
    Rev 8/05 Pre-Antipasti Sliced Chunks of Aged Parmigiana-Reggiano $ 9.00 Drizzled with an Aged Balsamico Glaze, Surrounded by Roasted Cinnamon Walnuts, Served Family Style, 6 Pieces Antipasti Olive Fritte $ 6.95 Deep Fried Sicilian Green Olives Stuffed with Gorgonzola & Walnuts Drizzled with Fig Infused Balsamico Glaze Pasta E Fagioli $ 6.95 A Simple Tuscan White Bean Soup with Pecorino Raviolini & Extra Virgin Olive Oil Southern Style Chicken Soup $ 6.75 Tubbettini Pasta, Carrots, Onions Celery & Seasonings in Chicken Broth Italiano Peppers & Potatoes $ 7.99 Sweet Long Finger Peppers, Italian Sliced Deep Fried Potatoes with Garlic, Oil & Seasonings Broccoli Rabe, Sliced Sausage & Pre Roasted Potatoes $ 8.50 All Sautéed Together with Garlic & Olive Oil, Served in its Own Natural Broth & Sprinkled With Parmesan Cheese Beef Carpaccio $ 8.99 USDA Choice Dry Aged Raw Sirloin with Capers, Parmesan Cheese, Arugula & Extra Virgin Olive Oil & Homemade Fresh Mozzarella Grilled Portobello Mushrooms $11.75 Topped with Wilted Spinach, a Grilled Tomato Slice, Goat Cheese & Aged Balsamic Extract & a Splash of Olive Oil Clams Casino $ 9.50 Baked Top Neck Clams on the Half Shell Stuffed with Bacon, Peppers & Onions Grilled Calamari $ 8.50 Over Arugula with a Balsamic Glaze Family Style Appetizers “All on an Oversized Colorful Dish – Serves 2, 4 or 6 People” Cold Antipasto Della Casa $14.50 for 2 Prosciutto, Salami, Buffalo Mozzarella, Sun-Dried Tomatoes, Stuffed Mushrooms, Peppers, $28.75 for 4 Tomatoes, Olives, Provolone & Artichoke Hearts $39.00 for
    [Show full text]
  • Paninos Pizzeria
    MEMBER PROUD PANINOS PIZZERIA Our Artisan Neapolitan and East Coast Pizzas are naturally leavened with a “Mother” strain of the starter yeast called “Camaldoli” which comes from Naples, Italy. Its origin goes back to the 1800’s where the first pizzas were made. Very few pizzerias in the United States make it the old fashion way, using natural yeast, which is allowed to ferment over 24-48 hours to develop its flavor and unique style crust. We at Panino’s are proud to adhere to the standards of the old school pizzerias and the art and craft of the great Pizzaiolis who started the legacy over a hundred years ago in Naples, Italy - the birthplace of pizza. This legacy was later continued in the U.S. with the arrival of Italian immigrants in the late 19th century who would peddle pizzas in the streets screaming “Ah Beetz” or “Two cents a chew”. We vow to carry-on this leagacy and provide you with traditional style of pizzas from Naples, Chicago and the East Coast... Enjoy! APPETIZERS BRUSCHETTA (3pcs) 7.50 BURRATA BOAT 12.95 Toasted rustic bread toppped with tomatoes, Creamy Burrata cheese, arugula, cherry basil, fresh mozzarella, roasted peppers and olive oil tomatoes topped on our boat shaped artisan pizza dough drizzled with olive oil and a balsamic-fig syrup FRIED ZUCCHINI 6.95 Lightly floured and fried, served with FRIED CALAMARI 13.50 creamy garlic and parmesan cheese Our delicious calamari fried to perfection, served with marinara sauce and lemons SAMPLER PLATTER 15.95 Mozzarella sticks, toasted ravioli, fried zucchini, GRILLED CALAMARI
    [Show full text]
  • Pulia Uses Fresh Ingredients and Products, Coming Strictly from Puglia
    Pulia uses fresh ingredients and products, coming strictly from Puglia. Everything is done respecting the traditions and history of the region. Below we indicate with the symbol of the pumo " " fresh products chilled to -40 °C. The process of conservation and subsequent defrosting preserves the organoleptic properties of the fresh products and guarantees the best possible hygiene conditions. The quality of our preparations is guarded by our management system with rigorous controls. This is how we ensure that our customers can enjoy traditional dishes made along the highest standards. Don't hesitate to contact our staff members to get all Information about the presence of substances or products that may cause allergies or intolerances. Naturally, Pulia uses only delicious Extra Virgin Olive Oil from Puglia Haarlem Menu’ antipasti - STARTERS Tagliere di salumi e formaggi € 15,00 (I) Capocollo di Martina Franca, Filetto lardellato, Salame dolce Scamorza affumicata, Pomodori ripieni (E) Cured salumi and apulian cheeses by stuffed tomatoes. Burrata con marmellata di cipolla rossa e capocollo € 13,00 Burrata, thinly sliced meat specialty, sweet red onion chutney Nodini e prosciutto crudo € 11,00 Small mozzarella and thinly sliced raw ham pasta fresca – PASTA Orecchiette Pulia € 13,00 traditional apulian pasta, red date-tomatoes, burrata and basil Tagliolini alle vongole € 16,00 tagliolini pasta with clams (shellfish) and parsley Lasagna al ragu’ di carne € 13,00 Fresh lasagna with beef ragout sauce and fresh mozzarella cheese Lasagna al pesto
    [Show full text]
  • Lubrano's Pizza Menu
    Lubrano's Pizza Menu Pizzas are 12" size for one person or to be shared as an appetizer Brick Oven Pizzas Regular Cheese Pizza Eggplant Parmigiana Pizza 8.95 Homemade eggplant layered with mozzarella and tomato sauce on our pizza and finished with freshly Chicken Parmigiana Pizza grated Parmiggiano Reggiano. Our homemade breaded chicken parmigiana atop 12 ' Personal - $ 12.95 our cheese pizza and finished with freshly grated Parmiggiano Reggiano. Special " Everything " Pizza 12 " Personal $ 12.95 Sausage, peppers, onions, mushrooms and extra cheese pizza. "Mamma Mia" Vodka Sauce Pizza 12 " Personal - $ 12.95 Our famous vodka sauce topped with lots of A¹ mozzarella and grated Parmiggiano cheese . Buffalo Chicken Pizza 12 " Personal $ 11.95 Freshly breaded chicken breast tossed with our · homamade buffalo sauce and crumbled blue cheese Plum Tomato Marinara " No Cheese " then cooked to perfection in our brick oven. Our pizza made with our Lubrano recipe marinara, 12" Personal $ 12.95 fresh basil and garlic. For the Original Neapolitan pizza. Very tasty !! Additional Toppings 12 " Personal $ 9.95 Sausage * Pepperoni * Onions * Peppers * Mushrooms * Extra Cheese * Fresh Garlic * Gourmet Toppings Broccoli * Tomatoes. Roasted peppers $ 3.95 * Braised Baby Spinach $ 12" Personal $ 1.95 Each 5.95 . Other specialty toppings will be priced accordingly. 18" Large jB Margherita " Traditional Neapolitan Pizza made with the utmost attention to the details of Old school Neapolitan pizza making. Fresh homemade dough, sauce made with imported Italian tomatoes, fresh basil and homemade fresh wet mozzarella. 12" Personal $ 11.95 White Brick Oven Pizzas Traditional White Pizza Pizza made with ricotta cheese, mozzarella, grated parmigiano and romano.
    [Show full text]
  • La Boccaristorante
    a Bocca L RISTORANTE Insalate / Salads INSALATA ALLA BOCCA 12.00 INSALATA POVERA 13.00 BIETOLA 11.00 Baby spinach with pineapple and Cannelini beans with shrimp and celery Beet salad, asiago cheese, walnuts and arugula strawberry in a raspberry dressing INSALATA TRICOLORE 11.00 SPINACH SALAD 13.00 INSALATA CONTADINA 11.00 Radicchio, arugula and endive in a balsamic Organic baby spinach boiled eggs, Arugula, pear, walnuts and bleu cheese dressingand shaved parmesan cheese crispy pancetta and mushroom INSALATA DI CESARE 11.00 Romaine lettuce, parmesan and croutons Zuppe / Soups PASTA E FAGIOLI bowl 12.00 VEGETABLE SOUP bowl 11.00 LENTIL SOUP bowl 10.00 Cannellini bean soup with pasta Italian style vegetable soup Served with Italian pancetta Antipasti / Appetizers MELANZANA ALLA PARMIGIANA 12.00 CALAMARI AL COCCIO 14.00 SAPORI D’ ITALIA 15.00 A layer of fried eggplant, tomato and mozzarella Sauteed calamari, garlic in a fresh marinara Selection of Italian delicatessen sauce served with toasted bread MUSSELS POSILLIPO 13.00 POLPO ALLA CALABRESE 16.00 Mussels with marinara sauce or fra diavolo CALAMARI FRITTI 14.00 Tender-fried squid served with spicy sauce Octopus sauteed in a cherry tomato, MOZZARELLA DI BUFALA 13.00 hot peppers, garlic and oil Buffalo mozzarella with tomato and basil Pasta Riso / Pasta & Rice (all pasta is cooked to order) ORECCHIETTE PUGLIESI 18.00 BUCATINI PUTTANESCA 16.00 FUSILLI ALL’ ACRITANA 21.00 Broccoli rabe and hot or sweet Garlic, black olives, capers and tomato Served in a lamb ragu sausage in a garlic and oil
    [Show full text]
  • Chef's Winter Table
    CHEF’S WINTER TABLE These classes concentrate on the presentation of delicious and elegant gourmet dishes with a focus on the art of fine cooking. Each class features a three-course menu with a flair for ‘artistic expression’ and plate presentation. CHEF’S JANUARY TABLE – Michigan Apple Chestnut Stuffed Pork Loin Saturday, January 16th 6 PM Recipes include: Oven Roasted Pork Loin Roulade with Michigan Apple Chestnut Stuffing; French Calvados Apple Brandy Sauce; Oak Wood Smoked Mashed Potatoes; Creamy Winter Butternut Squash Soup; Café Mocha Crème Brule with Caramelized Brown Sugar Crust. $75 per person CHEF’S FEBRUARY TABLE Wednesday, February 17th 6 PM Recipes include: Char Grilled Filet Mignon with Teriyaki Lo Mein Noodles, Shitakes, Baby Bok Choy and Ginger Soy Reduction Sauce; Asian Wild Mushroom and Rice Soup; Double Chocolate Khalua Ravioli Dessert Wontons. $75 per person CHEF’S MARCH TABLE Saturday, March 13th 6 PM Recipes include: Char Grilled Peppercorn Encrusted Beef Tenderloin with Caramelized Onion and Wild Mushroom Bread Pudding; Warm Winter Salad of Roasted Butternut Squash, Prosciutto and Shaved Pecorino Cheese with Balsamic Vinaigrette; Chocolate Mint Crème Brule with Caramelized Sugar Crust. $75 per person CHEF’S APRIL TABLE – GOURMET TUSCANY Friday, April 30th 6 PM Recipes include: Prosciutto Wrapped Pan Seared Halibut, Sweet Spring Pea and Ricotta Cheese Ravioli with Lemon Brown Butter Sauce; Char Grilled Artichoke Heart-Parmesan Brushetta; Italian Rum Raisin Ricotta Cheese Cake. $75 per person KNIFE SKILL TECHNIQUES KNIFE SKILLS TECHNIQUE WORKSHOP Basic knife skills are an important component of any culinarians repertoire - whether you plan to earn a living in the kitchen or simply cook for your family and friends.
    [Show full text]