Small Pizza Brunch Salads Appetizers Pasta Mains

Total Page:16

File Type:pdf, Size:1020Kb

Small Pizza Brunch Salads Appetizers Pasta Mains SMALL WHIPPED EGGPLANT puccia, olive oil (add crudités +6) 14 CASTELVETRANO OLIVES sumac, fennel pollen, marcona almonds 7 MASCARPONE & PROSECCO ARANCINI caciocavallo, melon passato 12 BIG EYE TUNA TARTARE calabrian aioli, tangerine, carta di musica 18 BRUNCH BANANA BREAD whipped butter, grey salt 8 PIZZA WARM ENGLISH MUFFIN apple jam, butter 6 passionfruit yogurt, apple jam, blueberry, guava 13 CHIA & GRANOLA BOWL MARGHERITA 19 AVOCADO TOAST crispy chili, heirloom radish, lemon, herbs 12 housemade mozzarella, PROSCIUTTO SCRAMBLE eggs, prosciutto, arugula, fontina cheese toast 18 tomato, basil GREEN EGGS soft scramble, zucchini, avocado, parmesan, salsa verde 16 CACIO E PEPE 22 SMOKED SALMON MEZZE english muffin, celery & onion, chive mascarpone 22 taleggio, parmigiano, RICOTTA HOTCAKES nutella, banana, honeycomb butter, maple syrup 14 mozzarella, black pepper SOFT POLENTA crab, sweet corn, soft egg, herbs 16 BURRATA PIZZA 21 BREAKFAST PIZZA egg, guanciale, parmesan, provolone, cream 22 bianco dinapoli tomatoes, basil BREAKFAST SANDWICH scrambled egg, prosciutto cotto, hash brown 15 provolone cheese, truffle aioli ROASTED MUSHROOM 21 cremini, maitake and oyster SALADS mushrooms, lemon cream, parmigiano reggiano TUSCAN KALE green apple, pepitas, radish, gorgonzola vinaigrette 14 GEM LETTUCE caesar dressing, pistachio, toasted seeds 15 SAUSAGE & BROCCOLI 22 BRUSSEL SPROUTS white balsamic, lemon, pecorino, pine nuts 14 rapini, italian sausage, ARUGULA lemon, EVOO, parmigiano reggiano 14 mozzarella BURRATA pear, local honey, sorrel, grilled bread 18 SOPPRESSATA 22 cured pork, crushed tomato, mozzarella, chili oil, honey APPETIZERS GULF SHRIMP salsa rosa 20 Add Arugula 4 GRILLED OCTOPUS hearts of palm, olives, capers, tangerine 22 Add Prosciutto 6 FRIED CALAMARI balsamic aioli 15 MEATBALLS pork and beef, spicy tomato sauce, parmigiano 16 PASTA SPAGHETTI aglio e olio (add clams +6) 16 FUSILLI PESTO arugula, pistachio, parmigiano, pistachio breadcrumb 19 DESSERT CACIO E PEPE pecorino romano, black pepper 19 TRUFFLE PASTA tagliatelle, shaved black truffle, pecorino, butter 50 TIRAMISU 12 marsala, mascarpone, LOBSTER PASTA rigatoni, tomato marsala passato, mascarpone 45 espresso, cacao RIGATONI VERDE mushroom ragu, mascarpone, chive 24 VODKA SAUCE canestri pasta, calabrian chili, basil, parmigiano 21 CHOCOLATE TORTA 12 GEMELLI squid ink pasta, dungeness crab, tomato butter, chili 25 salted caramel, whipped mascarpone MAINS POLENTA & MUSHROOMS slow-egg, mascarpone, black truffle 28 PAVLOVA 12 white chocolate mousse DIVER SCALLOPS citrus butter, caviar, chives 32 passionfruit, ice cream BRANZINO salsa verde, lemon 35 GRILLED CHICKEN calabrian chili sauce 32 MANGO & PINEAPPLE SORBET 12 20oz BONE-IN RIBEYE 30 day dry-aged prime beef 95 tropical fruit salad, basil, evoo VEGETABLES AFFOGATO 8 BROCCOLINI cashew pesto, crispy shallot, chili oil 14 vanilla ice cream, BABY SPINACH toasted garlic, lemon 12 espresso, caramel ROASTED POTATOES truffled crème fraîche 12 Parties of 6 or more will be subject to a gratuity of 20% | Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness A $.50 per person charge will be added for filtered still and sparkling water. All proceeds will go towards the non-profit, Thirst Project. 1.28.21 an automatic gratuity of 20% THE ÉLEPHANTE Passionfruit, Lemon, Orgeat, Meletti, Calabrian Chili Pick Your Poison: Tequila, Vodka, Gin, Rum 16 DRAFT BRUNCH COCKTAILS 15 COCKTAILS 14 BLOODY MARY Vodka, Tomato, Worcestershire, Hot Sauce, Lemon WESTSIDE MULE MIMOSA Ketel One Vodka, Lime, Prosecco with Orange Juice or Grapefruit Juice Cucumber, Mint, Ginger Beer ACQUA Vodka, Watermelon, Lime, Campari, Sparkling Water, Mint SUNRISE SLUSHIE DEVIL'S SIP Tito's Vodka, Bombay Sapphire, Aperitivo, Orange, Grapefruit Lemon, Limoncello, FIORI SPRITZ Aperitivo, Orange Lillet Blanc, St Germaine Elderflower, Prosecco, Lemon ATLANTIS SLUSHIE THE FIX Tequila, Lime, Pineapple, Calabrian Chili Mount Gay Rum, Lime, Watermelon, Coconut SHAKEN COCKTAILS 16 APEROL SPRITZ SINCE GONE Aperol, Prosecco, Orange Vodka, Grapefruit, Lime, Aperol, Bergamot SOCIAL BUT TERFLY Gin, Lemon, Guava, St. Germain, Pink Peppercorn, Sparkling Water CRIMSON & CLOVER ÉLEPHANTE Bacardi Rum, Lime, Barrel-Aged Honey, Orange Flower Water PUNCH BOWLS TWENTY-NINE PALMS Nosotros Reposado, Lime, Pineapple, Amaro, Toasted Coconut Make Any Cocktail a Punchbowl LITTLE OAXACAN Small 95 Mezcal, Lime, Orgeat, Cucumber, Salers Aperitif Large 190 PISOLINO Bourbon, Lemon, Ginger, Aperitif STIRRED COCKTAILS 18 CLASSIC GOLD COAST Mezcal, Cocchi Americano, Suze, Grapefruit Oils COCKTAILS 18 GREEN EYE Bombay Sapphire Gin, Matcha Infused Bianco, Lemon Oils MOSCOW MULE Grey Goose Vodka, STALEMATE House Ginger Beer, Lime Bourbon, Amaro di Angostura, Orgeat, Lemon and Orange Oils THE COUNT COSMOPOLITAN Rye Whiskey, Montenegro, Aperitivo Select, Amaro Abano, Lemon Oils Grey Goose Vodka, Lime Cointreau, Cranberry WINE BY THE GLASS MARGARITA Nosotros Blanco Tequila, SPARKLING Cointreau, Lime NV PROSECCO EXTRA BRUT Bele Casel, Veneto ITA 14 / 60 2018 PINOT NOIR BRUT ROSÉ Krone, ZAF 15 / 60 WATERMELON MEZCAL MARGARITA YOLA Mezcal, ROSÉ Watermelon Liqueur, Lime 2019 ÉLEPHANTE ROSÉ Piemonte ITA 14 / 60 2019 GRENACHE / CINSAULT 17 / 68 MEZCAL PALOMA Summer Somewhere , Santa Barbara County El Rey Zapoteco Espadin, Grapefruit, Cointreau, Lime, ORANGE Sparkling Water 2019 ÉLEPHANTE ORANGE Piemonte ITA 15 / 60 JAPANESE PENICILLIN WHITE Toki Japanese Whiskey, 2018 ÉLEPHANTE ARNEIS Piemonte ITA 14 / 60 Lemon, Ginger, Honey 2018 SAVATIANO Markou, Attica GRC 14 / 60 2018 CHARDONNAY Lioco, Sonoma USA 16 / 64 NEGRONI 2018 SAUV BLANC Avennia 'Oliane' Yakima Valley USA 18 / 68 Sipsmith VJOP Gin, Campari, Drapo Rosso, Orange Oils RED 2018 PINOT NOIR Cochon, La Sirènes, Sonoma Coast USA 18 / 72 OLD FASHIONED 2018 ÉLEPHANTE BARBERA Piemonte ITA 14 / 60 Woodinville Rye, Angostura, 2015 CAB SAUV Eco Terreno, Alexander Valley USA 18 / 75 Orange and Lemon Oils SIDECAR BEER Hennessy VS, Cointreau, Lemon, Orange Oils, Sugar Rim Élephante Lager 7 Scrimshaw Pilsner 9 Offshoot Hazy IPA 9 .
Recommended publications
  • Servizio Informativo N° 28/2020 Del 10 Luglio 2020 - RISERVATO AGLI ASSOCIATI
    A S S O C A S E A R I ASSOCIAZIONE COMMERCIO PRODOTTI LATTIERO - CASEARI Servizio informativo N° 28/2020 del 10 Luglio 2020 - RISERVATO AGLI ASSOCIATI - NORME E NOTIZIE MERCATO LATTIERO-CASEARIO - Andamento settimanale PAG. 02 BIOLOGICO - Etichettatura, le modifiche al regolamento: www.alimentando.info PAG. 03 SCAMBI UE/MERCOSUR - Accordo, aggiornamenti sui prossimi step PAG. 03 ESPORTAZIONI VERSO PAESI TERZI - BRASILE - Preoccupazioni commerciali della Commissione UE PAG. 03 STATI UNITI E FRANCIA - I formaggi tradizionali reagiscono al Covid-19: Clal PAG. 04 STATI UNITI - Esteso il "Farmers to Families Food Box Program" PAG. 05 OCEANIA - Situazione dal 22 giugno al 3 luglio 2020: Clal PAG. 05 FORMAGGI D.O.P. E I.G.P. - Nuovi testi normativi PAG. 06 FORMAGGI D.O.P. - "PARMIGIANO REGGIANO" - In vendita a Natale lo stagionato 40 mesi PAG. 07 FORMAGGI D.O.P. - "PARMIGIANO REGGIANO" - Dal produttore al consumatore, nasce il nuovo shop on- line: www.parmigianoreggiano.it PAG. 07 FORMAGGI - Nasce il presidio Slow Food del pecorino di Carmasciano: www.alimentando.info PAG. 08 FORMAGGI D.O.P. - "PECORINO ROMANO" - Avviato un progetto promozionale in Giappone PAG. 08 FORMAGGI D.O.P. - "ASIAGO" - Futuro sempre più naturale e salutare: www.asiagocheese.it PAG. 08 FIERE ED EVENTI – CremonaFiere conferma tutte le manifestazioni in autunno: www.alimentando.info PAG. 09 MERCATO AGROALIMENTARE E LATTIERO-CASEARIO - Le news di Formaggi&Consumi dal 4 al 10 luglio 2020 PAG. 10 MERCATO LATTIERO-CASEARIO - Asta Global Dairy Trade del 07/07/20: Clal PAG. 13 FORMAGGI D.O.P. - "GORGONZOLA" - Produzione giugno 2020: Consorzio di Tutela del Formaggio Gorgonzola PAG.
    [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]
  • Retail Product List-Dried Foods
    Item Description Dried Foods: Beans, Fruits, Mushrooms & Pasta Dried Foods:dr apricot c apricot whole pitted dried - case..5 pounders Dried Foods:dr bean vanilla* beans vanilla bourbon Madagascar dried - each..4 ounce package..**Special Order** Dried Foods:dr beans black 10 beans black pre-washed dried ..10 pound box Dried Foods:dr beans black 50 beans black pre-washed dried..C & F 50 pound bag Dried Foods:dr beans cannelini beans cannelini dried - case..10 pound box Dried Foods:dr beans garb 10 beans garbanzo dried - case..10 pounds Dried Foods:dr beans garb 25 beans garbanzo (chick peas) dried - case..25 pounds Dried Foods:dr beans garb 50* beans garbanzo (chick peas) dried..50 pounds..**Special Order** Dried Foods:dr beans kid dk 10 beans kidney red light dry - case..10 pound box Dried Foods:dr beans kid dk 25 beans kidney red dark dry - bag..25 pound bag Dried Foods:dr beans kid dk 50 beans kidney red dark dry - bag..40 pound bag Dried Foods:dr beans navy 10 beans navy dried - case..10 pounds Dried Foods:dr beans navy 50* beans navy dried - case..50 pounds..**Special Order** Dried Foods:dr beans navy e beans pea navy white dried - each..5 pound bag Dried Foods:dr beans pinto 20 beans pinto dried..20 pounds Dried Foods:dr beans pinto 25 beans pinto dried..25 pounds Dried Foods:dr beans pinto 50* beans pinto dried - case..Heartland 50 pound bag..**Special Order** Dried Foods:dr cherry c* cherry montmorency dried - case..5 pounds..**Special Order** Dried Foods:dr craisins c cranberry sweetened dried - case..Ocean Spray 2 / 3 pounds Dried
    [Show full text]
  • Barilla Instant Win Program OFFICIAL RULES
    Barilla Instant Win Program OFFICIAL RULES NO PURCHASE NECESSARY TO ENTER OR WIN. A PURCHASE DOES NOT INCREASE YOUR CHANCES OF WINNING. VOID WHERE PROHIBITED. Barilla Instant Win Program ("Promotion") begins at 9:00:00 AM Eastern Time (“ET”) on October 5, 2017 and ends at 11:59:59 PM ET on December 23, 2017 (“Promotion Period”). The Promotion contains a game of chance (“Sweepstakes”). The computer clock of Administrator is the official time-keeping device in the Promotion. 1. ELIGIBILITY: The Promotion is open only to legal residents of 50 United States and the District of Columbia, who are at least 18 years of age or older at the time of Promotion registration. Employees of Barilla America Inc. (“Sponsor”), Snipp Interactive, InMarketing Services, Realtime Media LLC (“Administrator”) their respective parent companies, affiliates, subsidiaries, advertising, and fulfillment and marketing agencies, (collectively, “Promotion Parties”) their immediate families (parent, child, sibling & spouse and their respective spouses, regardless of where they reside) and persons living in the same households as such individuals (whether related or not) are not eligible to participate in the Promotion. By participating, you agree to these Official Rules and to the decisions of the judges and Sponsor, which are final and binding in all respects. Void in any state not listed above and where prohibited by law, rule or regulation. All federal, state and local laws and regulations apply. 2. HOW TO PARTICIPATE: There are two (2) ways to participate in the Promotion which are detailed below: a) PURCHASE METHOD: To participate, purchase either of the combinations of Barilla products outlined below within one (1) transaction, from any retailer (“Qualifying Purchase”).
    [Show full text]
  • 2018 Atlas Food Show Book
    Atlas History It all started with a dream. A young immigrant from Greece moved to America at the turn of the century to start a bette r life. After settling in Detroit, Athas Kotsis started a small food distributorship with a single horse and buggy and a vision of serving his customers with quality products at the most competitive price in town. Sixty-eight years and three generations later, that same vision holds true today. Today, Atlas Wholesale Food Company is on pace to be one of the fastest growing distributors in Michigan and was recently awarded the “Distributor of the Year Award” by Golbon, North America’s Premier Foodservice Marketing Group. With roots running back nearly 100 years and three generations of family, Atlas is a reliable source of supply for restaurants, institutions, schools, universities, government agencies, catering companies and nursing homes in Southeastern Michigan and Ohio. Atlas actively distributes products to over 400 customers in Michigan and Ohio. The locally owned headquarters and distribution facility is located in the heart of Detroit, a city Atlas has supported since its founding. At Atlas, we know that delivering food solutions is much more than linking products from a manufacturer to a customer. It's about linking the people, products and markets that are fundamental to your success. Atlas believes they are big enough to serve you, but small enough to care. The corporate vision is "to be the leading independent foodservice distributor in Southeast Michigan." This vision we can onl y accomplish by deliver- ing excellence to you, our valued customer.
    [Show full text]
  • Gourmet Cheese Cards (GCC43)
    GOURMET CHEESE CARDS GCC43 PROMOTE BOTH DOMESTIC AND IMPORTED CHEESE Mailing Address: P.O. Box 2118 Huntington Beach, CA 92647-0118 Plant, Offi ce & Showroom Address: 15662 Producer Lane Huntington Beach, CA 92649-1310 TOLL-FREE PHONE: (800) 852-2806 • TOLL-FREE FAX: (800) 774-8884 –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––– DATE _________________________________ P.O. NO. ____________________________ ACCOUNT NAME ______________________________ STORE NO. ________________ ADDRESS _______ ____________________________________________________________ CITY ______________________________________________ ZIP ___________________ PHONE ____________________________ ORDERED BY _________________________ PLEASE SELECT FROM LIST BELOW Actual size: 4” x 3” / (2) colors: Black & Pale Yellow _____ Alouette Cups _____ Domestic Parmesan Wheel _____ Low Sodium Muenster _____ Sonoma Hot Pepper Jack _____ Appenzeller Swiss _____ Domestic Romano _____ Low Sodium Provolone _____ Sonoma Pesto Jack _____ Asiago _____ Domestic Romano Wheel _____ Low Sodium Swiss _____ Sonoma Traditional Jack _____ Baby Edam _____ Double Gloucester _____ Mascarpone _____ St. Andre _____ Baby Gouda _____ Double Gloucester _____ Mini Brie _____ Stilton _____ Baby Jack with Stilton _____ Monterey Jack _____ Stilton with Lemon Zest _____ Baby Swiss _____ Doux De Montagne _____ Montrachet _____ String Cheese _____ Beer Kaese _____ Edam Loaf _____ Montrachet with Herbs _____ Suisse Delicate _____ Bel Paese _____ English Cheddar _____ Morbier _____ Suisse
    [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]
  • A Guide to Kowalski's Specialty Cheese Read
    Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too.
    [Show full text]
  • Pre-Fixed Menu
    Pre-fixed Menu: Everything is served family style for the table and replenished as needed (We ask parties of 11 or more to order family style) Priced at $30 per person/ $15 for ages 5-12 Appetizers (Select 2) Pizza (Select 2) Risotto Balls Margherita Pizza Stuffed with fontina cheese served with marinara sauce Tomato Sauce, Fresh Mozzarella, and Basil Stuffed Meatballs Frankie Stuffed with fontina cheese and served with marinara sauce Spicy pork sausage, sundried tomato pesto, tomato sauce, basil Fried Calamari and mozzarella Pietro Lightly battered and fried and served with marinara sauce Smoked mozzarella, prosciutto, baby arugula and drizzled with Fried Mozzarella truffle oil Smoked Mozzarella fried and served with marinara sauce Valentina Crispy Shrimp Mozzarella, olives, artichokes, caramelized onions, roasted grape Lightly fried butterfly shrimp served over a bed of arugula, tomatoes, spinach and drizzled with truffle oil drizzled with an olive tapenade and served with paprika aioli Tommy Burrata Caprese Capicola ham, age provolone, crushed red hot pepper and tomato Vine ripped tomatoes, yellow cherry tomatoes, fresh burrata sauce cheese, basil and extra virgin olive oil Luigi Spicy Calamari Tomato sauce, basil and four cheeses Fried calamari sautéed with pork sausage and arugula in a Short Rib spicy marinara sauce Tender short rib, caramelized onions, parmesan and fontina Mussels cheese with a béchamel truffle sauce PEI mussels sautéed in olive oil, garlic and white wine. Choice Burrata of red or white sauce Burrata
    [Show full text]
  • Pasta Packaging
    ITALFOODS Pasta Guide 2015 A BRIEF HISTORY OF PASTA - IT WASN’T MARCO POLO…. Although, Marco Polo did come across some kind of soft dough filled with meat – think steamed dumplings – in his Asian travels and though that may have ultimately led to the Italian tradition of stuffed pasta such as ravioli - Mr. Polo did not bring pasta to the Italians. It was already there. It is thought that Etrusco-Romans had a layered dish in which they used a noodle made from durum wheat – the noodle was called “lagane”. Sound familiar? Historians believe this was where modern day lasagne comes from. This food, mentioned in the first century AD, was not boiled like pasta, it was cooked in an oven. Dried and subsequently boiled pasta is thought to have arrived in Sicily with the Arabs somewhere in the eighth century. In fact it was in Palermo, Sicily that a factory began to produce dried pasta for local export in the twelfth century. Initially pasta was prepared by street vendors and eaten with ones hands. It was the common mans food and was simply served sprinkled with a little cheese. Sauce did not really come into existence until tomatoes were discovered in the New World and then brought back to Italy. Even then the people feared that the tomato was a poisonous fruit because it is a member of the Nightshade family. Inevitably pasta spread throughout the Italian peninsula and Europe due to its great shelf life and portability. Naturally when Italians migrated west to the United States they brought their culinary traditions with them.
    [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]
  • Ai Fiori in the Groove
    2011 2 0 1 altamarea group 1 ai fiori THE RIVIERA BLOOMS IN NEW YORK: AI FIORI IN THE GROOVE: FRENCH SERVICE, ITALIAN HEART Private DINING: have IT YOUR way MEDITERRANEAN INSPIRATION: PLATING THE RIVIERA FROM PROVENCE TO LIGURIA: MICHAEL WHITE’S TRAVELS Terroir -“The total natural environment of any viticultural site, as defined in terms of climate, sunlight, geography, wind and soil/water relations.”—Dino Tantawi www.vignaioliamerica.com VignaioliAdFINAL.indd 1 5/31/11 3:01 PM AI FIORI IS BLOSSOMING When Michael and I first met, our personalities and our food vision instantly clicked. I am a businessman with a passion for food, and he is a great culinary mind with a passion for business. —Ahmass Fakahany So when we started to come up with the concept about a menu that could create a bit of excitement lot of research to convey this theme of accessible for Ai Fiori, we looked at it from both a culinary and still be original and different from what is elegance, bearing in mind that you have a New and business perspective. Because the space already available and done so well in other New York palate to please and a Michael White clientele. was in a hotel, the new Setai Fifth Avenue, whose York establishments. We came up with our own We have a deep pasta section on the menu for this clientele is decidedly European, we felt this alone niche—for example, including vichyssoise and reason. It is a reminder of our roots and gives all would mean we weren’t confined to just Italian bouillabaisse, but with a little twist to them.
    [Show full text]