Paste Secondi Dolci Pizza Antipasti Insalate

Total Page：16

File Type：pdf, Size：1020Kb

Paste Secondi Dolci Pizza Antipasti Insalate

GLUTEN FRIENDLY MENU Antipasti Insalate Calamari in Padella 14.75 Insalata alla Francesca 8.75 Sautéed calamari with capers, Romaine, endive, and fresh tomatoes, spinach, chili radicchio with blue cheese, fresh flakes, garlic, lemon, and olive oil vegetables, lemon, and balsamic Spinaci Aglio e Olio 6.75 Caesar Salad* 7.95 Sautéed spinach with Classic Caesar with roasted garlic and olive oil peppers and shaved parmesan Carpaccio alla Francesca* 14.75 Burrata con Cavoletti 15.95 Thinly-sliced raw sirloin with Creamy fresh mozzarella, capers, tomatoes, mushrooms, roasted Brussels sprouts, spiced olive oil, and parmigiano fennel, and pistachio gremolata Pizza Pizza Margherita 14.75 Roasted plum tomatoes, basil, and fresh mozzarella ADDITIONAL INGREDIENTS $1 EACH: Italian sausage, black olives, mushrooms, artichokes, spinach, broccoli, eggplant, or zucchini Paste Pasta al Pomodoro 15.95 Pasta Aglio e Olio 14.95 Sautéed in a cherry tomato sauce Sautéed with olive oil, fresh garlic, with garlic and fresh herbs diced tomatoes, and spinach Pasta alla Palermitana 18.95 Pasta Bolognese 22.95 Sautéed with eggplant, zucchini, Sautéed in a tomato meat sauce red and yellow peppers, onions, tomatoes, with carrots, celery, onions, and basil, topped with fresh mozzarella fresh herbs, and parmigiano Secondi Pollo alla Salvia 22.95 Salmone con Cavoletti 25.95 Sautéed chicken breast in a light tomato Grilled salmon with roasted Brussels sauce with sage, melted mozzarella, and sprouts, crispy prosciutto, Calabrian prosciutto di Parma, served with linguine chilies, and aged balsamic vinegar Pollo Siciliana 21.95 Roasted chicken thighs simmered in Ask your server for today’s garlic, shallots, cherry tomatoes, gluten friendly specials! Castelvetrano olives, oregano, and dates Dolci Frutta di Sottobosco 8.95 Gelati e Sorbetti 6.95 Fresh mixed berries topped with Ask your server for today’s selections homemade whipped cream FRANCESCA’S RESTAURANTS HAVE MADE EVERY EFFORT TO ACCOMMODATE MOST GLUTEN-FREE DIETS. HOWEVER, DUE TO THE DYNAMIC NATURE OF DAILY KITCHEN OPERATIONS AND SUPPLIER-PROVIDED INGREDIENT INFORMATION, WE CANNOT GUARANTEE AGAINST UNKNOWN GLUTEN CONTENT AND ASSUME NO ASSOCIATED LIABILITY. *THESE FOOD ITEMS CAN BE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. 010721.

Copy Link

Recommended publications

Pasta Al Pomodoro
Twombly Family Recipe Pasta al Pomodoro Everyone enjoys pasta. It’s budget friendly, nutritious, delicious, and can be modified in a wide variety of ways. Our favorite additions include meatballs, ground beef, chicken, or sausage. Serena’s cultural and ethnic origins are from Sicily, so we make pasta her way, (I don’t argue), and it ends up being tender and delicious. INTRODUCTION This recipe is for pasta al pomodoro, also known as pasta asciutta (or pastasciutta); cooked pasta with a tomato sauce (also known as Neapolitan sauce, and referred to in Italy as Napoletana sauce). HISTORY (and etymology) First attested in English in 1874, the word "pasta" comes from Italian pasta, in turn from Latin pasta "dough, pastry cake", itself the latinisation of the Greek παστά (pasta) "barley porridge". Pasta (Italian pronunciation: [ˈpasta]) is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. The term “pasta” is commonly used to refer to the variety of pasta dishes. Pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. It can also be made with flour from other cereals or grains. Pastas may be divided into two broad categories: dried (pasta secca) and fresh (pasta fresca). Twombly Family Recipe Pasta al Pomodoro Page 1 Twombly Family Recipe Most dried pasta is commercially produced via an extrusion process although it can be produced in most homes. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially produced by large-scale machines, and the products are widely available in supermarkets.
[Show full text]
Regal Margherita Pizza Inspired by Raffaele Esposito Italy 1889 Signature Recipe - Pizza Margherita
Regal Margherita Pizza Inspired by Raffaele Esposito Italy 1889 Signature Recipe - Pizza Margherita 1/2 cup pureed or thick crushed tomatoes 1-1/2 Tablespoons prepared basil pesto, divided 1/2 teaspoon Italian seasoning 1/2 teaspoon granulated sugar 1/2 teaspoon minced softened dried tomatoes 1 (27 ounce) package frozen cheese classic pizza 9 to10 fresh Ciliegine (cherry size) fresh mozzarella balls, quartered 9 fresh grape size tomatoes, halved 12 small fresh basil leaves 1/2 Tablespoon prepared basil pesto, as desired Preheat oven to 450 degrees F. Have insulated cookie sheet available to remove baked pizza from oven. 1 Prepare Thick Crushed Tomatoes: Drain the thick crushed tomatoes if they have lots of liquid; place 1/2 cup pureed tomatoes in medium bowl; stir in 1/2 Tablespoon pesto, Italian seasoning, granulated sugar, and fine minced soft dried tomatoes. Set aside. Brush the Crust Edge: Remove wrapper from pizza. Place on large cookie sheet. Lightly brush the pizza crust edge with about 1 Tablespoon prepared basil pesto. Pipe Two Circles: Place pureed tomato mixture in piping bag; pipe two concentric circles on the pizza, one 4 inch and the other 8-1/2-inch diameter. Add Mini Mozzarella Quarters: Pat excess moisture with paper towel from mozzarella ball quarters, place mozzarella pieces rounded side against the edge of crust, leaving about 1/4-inch space between the cheese quarters, as the cheese will melt during baking. Bake Pizza: Place pizza on oven rack in preheated 450-degree F oven for 15 minutes and bubbly. (We usually put a cookie sheet below the pizza in case there are any drips.) Add Tomato Halves: Pat excess moisture from grape tomatoes halves.
[Show full text]
Dinner Menu 5-13-17
503-636-4104 Dinner Menu for Saturday, May 13, 2017 Cuochi Antipasti Olive e Formaggi Capesante alla Primavera * House marinated olives with hints of Fresh Sea Scallops seared on the iron, spices, garlic and citrus, served Bra served with a Spring pea puree and Duro and Gorgonzola Dolce Cheeses. pancetta vinaigrette. 15 ~ 12 ~ Caponata e Bruschetta The Spaccarelli Family Recipe, from Le Bruschetta alla Checca Marche. A sweet and sour relish of Focaccia bread pieces, with a tapenade eggplant, onions, capers, pine nuts, of tomatoes, garlic, red wine vinegar, fennel and celery served with grilled fresh basil and olive oil served bread. 13 ~ over the top. 13 ~ Cuochi Speciale All Chef Specials include choice of soup or salad Fusilli di Friuli asparagus, garlic, red onions and heirloom tomatoes, deglazed with asparagus stock, tossed with pasta, then finished with freshly grated Montasio cheese. 26 ~ Tagliatelle con Cinghiale A rich warming sauce of wild boar, with flavorings of garlic, rosemary, juniper and rich red wine, tossed with imported egg pasta, finished with shaved Parmigiano Reggiano. 26 ~ Merluzzo al Prosciutto * Washington Ling Cod, wrapped in Prosciutto, then baked, finished with a rosemary – lemon brown butter sauce. Served with house vegetables. 36 ~ Spadone alla Checca Fresh Pacific Swordfish grilled and served with a delicate tapenade of heirloom tomatoes, basil, shallots, herbs, olive oil and red wine vinegar. Served with house vegetables. 36 ~ Stinco di Agnello alla Cacciatora Classic flavors from Italy, slow roasted lamb shank, with fennel, mushrooms, pancetta, garlic, tomato and wine, served with potato and garlic greens mash. 43 ~ La Bistecca Tagliata e Spugnoli * - A choice Hanger steak, grilled Med-Rare and thinly sliced, topped with a seasonal sauce of Morel mushrooms, shallots, thyme and reduced with white wine and cream.
[Show full text]
TEM Resized to 11X17".Indd
LINGUINE LASAGNE seafood linguine with tomato cream sauce, garlic, Housemade pomodoro sauce with a savory combination of shrimp, calamari, clams & mussels ricotta, italian sausage, mozzarella, parmigiano $25 Pasta $17 BUCCATINI CARBONARA pork ragu cream sauce with linguine, farm egg yolk, pancetta, onion, parmigiano, calabrese peppers, ground beef, pecorino romano, cream SPAGHETTI & MEATBALLS served with a calabrese sausage link $17 $18 (very spicy) PASTA GENOVESE $18 linguini, pesto cream, goat cheese, VODKA CREAM sun-dried tomatoes, rigatoni, peas, onions, pancetta, artichoke hearts tomato cream sauce, pecorino romano $17 $17 ADD FREE RANGE CHICKEN TO ANY OF OUR PASTAS FOR $5 healthy option available with whole wheat pasta or gluten-free spaghetti Sides Italian Specialties Kids GLUTEN FREE BREADSTICKS SAUSAGES & PEPPERS children under 12 only No cheese housemade calabrese sausage & sweet fennel sausage Rosemary, garlic and a side of honey with peppers & caramelized onions MINI PEPPERONI $5.5 in a light tomato cream sauce OR CHEESE PIZZA $15 SPINACH $7 sautéed spinach with olive oil and garlic BURRATA BURGER $5 niman ranch beef, smoked pancetta, caramelized onions, SPAGHETTI & MEATBALL ZUCCHINI, SQUASH & burrata, arugula, balsamic reduction, acme bun, $8 served with sea salted rosemary garlic fries CARROTS $16 BREADSTICKS WITH CHEESE $5 & GARLIC GARLIC BREAD CALABRESE BURGER $7 niman ranch beef, smoked pancetta, spicy bbq sauce, $5 plain $6.5 w/cheese cheddar, carmelized fried onions, calabrese peppers, MAC & CHEESE SIDE OF RANCH acme
[Show full text]
Antica Pesa Take-Out & Delivery Menu
Antica Pesa’s Take-out and Delivery Menu Available Tuesday-Sunday beginning at 4pm / Pick-up & Delivery links on www.anticapesa.com Featured Menu Items Meal for Two $60 | Insalata Mista plus your choice of a second Antipasto and either a double portion Pasta or a double portion Secondo finished with two cannoli: o Calamari Fritti, Caprese or Prosciutto di Parma e Bufala Mozzarella (+$8) o Arrosto di Manzo, Millefoglie di Melanzane, Pasta al Pomodoro, Rigatoni all’Amatriciana or Penne, Pomodoro e Mozzarella Antica Pesa’s Homemade Amatriciana & Cacio e Pepe Sauces $10 each Sweet Box $16 | Half portion of Tiramisu and two Cannoli Piadina Italian Sandwich Wrap | Choice of Mozzarella & Tomato or Prosciutto Cotta & Provolone $10 each Italian Snacks | Homemade Potato Chips ($6); Parmigiano Reggiano Chunks ($10); Mixed Nuts ($5.50) or Olives ($6) Wine, Beer & Cocktails – subject to change, based on availability o Wine Selections | Pinot Grigio $35 | Sauvignon Blanc $40 | Petite Arvine $40 | Rosé $35 | Nebbiolo $39 | Ripasso Valpolicella Classico Superiore $55 | Prosecco $40 o Beer | Menabrea Bionda $7 o Negroni, Martini, Manhattan, Sazerac $14 each | Served in a chilled glass bottle with a side of mixed nuts Antipasti o Affettati $18 | Chef’s selection of imported Italian meats o Caprese $12 | Heirloom cherry tomatoes and bufala mozzarella seasoned with EVOO, salt and pepper o Calamari Fritti $11 | Fried calamari served with fresh lemon o Insalata Mista $10 | Mesclun, cherry tomatoes, carrots and fennel seasoned with EVOO, salt and pepper o Bruschetta
[Show full text]
All Day Breakfasts Pasta for Lunchtime Other Light Bites
42 North Hill, Colchester CO1 1PY 01206 547519 / 07961 020437 MENU PLEASE SCAN FOR OUR CONTACTLESS MENU ALL DAY BREAKFASTS The Full Monty £8.00 MAKE YOUR OWN BREAKFAST 2 bacon, sausage, creamy mushrooms,beans, free range egg, saute potatoes & toast Vegetable items & Egg £1.50 each £7.50 Meat Items £1.70 each The Big Vegetarian Free range egg, halloumi, creamy mushrooms, beans, vegetarian sausage, Avocado on Special bread with sun blushed tomatoes saute potatoes & toast & seeds (VE) £7.00 The Full Vegan £7.50 Add a Free Range Egg £1.50 Tofu, egg free scrumble, tomato, mushrooms, beans, vegan sausage, saute potatoes & toast Add Bacon £1.70 PASTA FOR LUNCHTIME Macaroni Cheese (VEG) £7.50 Pasta al sugo di funghi (mushroom sauce) (VE) £7.50 Trofie al Pesto (VEG) £7.50 Pasta della mia Nonna (onion & toasted breadcrumbs) (VE) £7.50 Penne Arrabiata (VE) £7.50 Pasta alla Norma (aubergine & mozzarella) (VEG) £7.50 Spaghetti Carbonara £7.50 Pasta dama bianca (chicken , mushroom & cream) £7.50 Spaghetti Puttanesca £7.50 Pasta al pomodoro (VE) £6.50 Spaghetti Bolognese £7.50 Home made Lasagna £8.00 Spaghetti Amatriciana £7.50 Canelloni (VEG) £8.00 Ravioli al sugo di noci (walnuts sauce) (VEG) £7.50 Pasta with Smoke Salmon & Cream £8.50 Pasta alla Portofino (tomato sauce & pesto) (VEG) £7.50 OTHER LIGHT BITES Bruschetta Classica: Tomatoes, oregano, olive oil (VE) £5.00 Chips Small £2.50 Large £4.00 With Cheese add £1.00 Bruschetta Tricolore: Tomatoes, mozzarella, basilico (VEG) £6.00 With Bolognese add £1.50 With Cheese and Bolognese £2.00 Jacket Potato £5.00 Each Fillings £1.00 Sweet Potato Chips Small £3.00 Large £5.00 Sweet Jacket Potato with Rocket Salad, Parmesan Cheese With Cheese add £1.00 and Dressing £5.00 SANDWICHES, SMOOTHIES & SWEETS White Bread, Brown Bread or Wrap.
[Show full text]
Pizza and Folded Pizza
AL BANCO DALLA CUCINA (FROM THE COUNTER) (FROM THE KITCHEN) V Arancino Cacio e Pepe VG Minestrone Soup Arancino with Cacio and Pepper sauce 4.7 Proper Italian style Minestrone, with Fresh Vegetable 8 Arancino Prosciutto e formaggio V Penne alla Norma Arancino with ham and cheese 4.5 Penne with Tomato sauce, Ricotta cheese and Aubergine 9.5 V Arancino agli Spinaci V Bigoli Cacio e Pepe Balls of rice and Spinach 4.5 Bigoli with Cacio and Pepper 10 Arancino al Sugo V Trofie al Pesto Balls of rice and Beef ragout 4.8 Trofie with Basil Pesto 9 Burrata Pugliese con la scelta di: Pomodorini o Prosciutto di Gnocchi al forno con broccoli, salsiccia e scamorza affumicata V Parma o Verdure Grigliate. V 10 Burrata with the choice of: fresh baby tomatoes or Parma Ham or Mix Oven baked gnocchi, with broccoli, sausages and smoked Scamorza grilled vegetable 8 / 8.5 / 8.3 Lasagne di Carne Tagliatelle al Ragù Beef Lasagna 10.5 Tagliatelle with Beef ragout 12 VG Lasagna di Carne ( Vegana) VG Raviolo Vegano con piselli e menta Vegan Lasagna, with Soya based Ragu sauce, with a side of mix leaf salad Vegan Raviolo, filled with peas and mint, on creamy peas and potatoes sauce. 11 9 V Cannelloni Vegetariani Penne Arrabbiata Fresh Canneloni, with fresh vegetable's besciamel sauce 11 VG Penne with spicy Arrabbiata Sasuce 8.5 V Parmigiana di Melanzane Risotto Ai funghi Aubergine Parmigiana 8.5 Risotto with Chestnut and Champignon Mushrooms and caramelized onion 12 V - VG Caponata di verdure V Pasta al Pomodoro Aubergine, peppers, red Onion, green Olives, Celery, Peanuts, Raisin 4.5 Pasta with Fresh Tomato Sauce 8 Tagliere Misto Linguine al Granchio Charcuterie and Cheese Board SM - LG 12/16 Linguine with Tomatoes fillets, Crab and courgette 12 Tagliere di Salumi Rigatoni alla Carbonara Charcuterie Board 8 Rigatoni with Carbonara sauce 10 V Tagliere di Formaggi Coda di Rospo 'all'acqua pazza' Cheese Board 8 Monkfish with baby plum tomatoes, capers,sun dried tomatoes, olives and fresh 13 V - VG Bruschetta al Pomodoro Anatraherbs laccata al miele con riduzione di arancia e soya.
[Show full text]
Elenco Degli Allergeni
Elenco degli allergeni Cereali Crostacei Uova Pesce Arachidi Soia Latte Frutta a Sedano Senape Sesamo Lupini Molluschi Solfiti Nome piatto con glutine guscio Primi Lasagne al pesto P P T P Lasagne alla bolognese P P T P P Minestra di verdure* con riso / Minestrina di verdura* con pastina P Minestrina in passato di *verdura P Minestrina vegetale con orzo P P Minestrina vegetale con pastina / P P Passato di verdura* con pastina P Pasta pomodoro e basilico P Pasta aglio e olio P Pasta ai peperoni / P Pasta al burro e grana P P P Pasta al pesto P P P Pasta al pomodoro P P P Pasta al pomodoro con melanzane P Pasta al ragù di vitellone P T T T P Pasta alla pizzaiola P Pasta con *zucchine P Pasta e *piselli P Pasta e fagioli P T P T Pasta in bianco con olive P Pasta pomodoro e ricotta P P Pastina in brodo vegetale P P Riso con la zucca P Riso e salvia / Risotto ai porri / P Risotto alla parmigiana P P Risotto allo zafferano P Risotto con *zucchine P Secondi Arrosto di fesa di tacchino al limone P Arrosto di lonza P Arrosto di vitellone con verdure T T T T P Legenda: P = presente; T = tracce Pag. 1 di 3 Elenco degli allergeni Cereali Crostacei Uova Pesce Arachidi Soia Latte Frutta a Sedano Senape Sesamo Lupini Molluschi Solfiti Nome piatto con glutine guscio Secondi Bocconcini di pollo P Bocconcini di pollo alle erbe P Caprese: pomodoro, mozzarella, basilico P Cosce di pollo al rosmarino Cotoletta di tacchino al forno / P P T T Crocchette di *pesce P P T T T Cuori di merluzzo* al forno P P T T Formaggi P P Formaggi misti P P Frittata con *verdure
[Show full text]
5 Minute Pizzas
5 MINUTE PIZZAS + SNACKS + DESSERTS + MORE Pascoe Publishing, Inc. Rocklin, CA © 2015 Spectrum Brands All rights reserved. No portion of this book may be reproduced by any means whatsoever without written permission from Spectrum Brands, except for the TABLE OF CONTENTS inclusion of quotations in a media review. Although every precaution has been taken in the preparation of this book, the publisher and authors assume no responsibility for errors or omissions. Nor is any liability assumed for damages resulting from the use of the information contained Introduction 4 herein. Although every effort has been made to ensure that the information contained in this book is complete and accurate, neither the publisher and author Pizza Dough 6 nor Spectrum Brands are engaged in rendering professional advice or services to the individual reader. Neither the publisher and author nor Spectrum Brands shall be held responsible for any loss or damage allegedly arising from any information Pizza Sauce 11 or suggestion in this book. The opinions expressed in this book represent the personal views of the authors and not that of the publisher or Spectrum Brands. Pizza 14 Published in the United States of America by Dessert Pizza 25 Pascoe Publishing, Inc. Rocklin, California Snacks 28 www.pascoepublishing.com ISBN: 978-1-929862-27-6 10 9 8 7 6 5 4 3 2 1 INTRODUCTION If you love the idea of easy-to-prepare, delicious • Homemade pizza dough may take longer to bake than stated in the recipe, depending on how thick or thin it has been rolled. pizza, you’ve made the best purchase ever! • Assemble the toppings and sauces for pizza before preheating The BLACK+DECKER™ 5 Minute Pizza* Oven & Snack Maker the ceramic tray in the oven.
[Show full text]
Vera Pizza Napoletana)
Regulations for obtaining use of the collective trade mark “Verace Pizza Napoletana” - (Vera Pizza Napoletana). Method of production (‘Il Disciplinare’) The aim of this ‘Disciplinare’ is to establish the characteristics of the approved “Verace Pizza Napoletana” - (Vera Pizza Napoletana). The association welcomes members from around the world provided they are able to produce a product that meets all of the characteristics outlined below to apply and (following approval) display and use the brand name “Verace Pizza Napoletana” - (Vera Pizza Napoletana). The association performs rigorous, periodic checks on all of its members to ensure those using the brand name are following the traditional methods outlined below. With regards to condiments and products used, where possible, they must be produced and certified from the Campania region of Italy in order to meet the standards required and maintain the authenticity of the product (see appendices for attached list of suppliers). Article 1. - Description of the product The use and recognition of the of the typical product “Verace Pizza Napoletana” - (Vera Pizza Napoletana) is limited to two types of Pizza: ‘Marinara’ (tomato, oil, oregano, and garlic) and ‘Margherita’ (tomato, oil, mozzarella or fior di latte, grated cheese and basil) produced according to the guidelines outlined below. Primary materials, preparation, and the resulting characteristics must be strictly adhered to in order to achieve the required end product. “Verace Pizza Napoletana” - (Vera Pizza Napoletana) is made from a base of risen dough and cooked in a wood fire oven. The product is characterised by ingredients, means and technologies of production. The end product of the “Verace Pizza Napoletana” - (Vera Pizza Napoletana) should be as follows: The diameter of the disc should not exceed 35cm.
[Show full text]
“Appetizers” “Pizza” “Salads” “Soups” “Risotto”
“APPETIZERS” CALAMARI FRITTI 17.95 FRIED CALAMARI WITH SPICY TOMATO SAUCE POLPETTE DI TACCHINO 17.50 TURKEY MEATBALLS WITH SPINACH, TOMATOES, GARLIC, AND MOZZARELLA BURRATA 19.00 SOFT AND CREAMY FRESH MOZZARELLA CHEESE, SERVED WITH BREAD, SEA SALT, TOMATO, EXTRA VIRGIN OLIVE OIL POLIPO GRIGLIATO 21.50 GRILLED OCTOPUS SERVED WITH DICED POTATOES, GREEN BEANS, PARSLEY, GARLIC VINAIGRETTE CARPACCIO DI MANZO 21.50 RAW BEEF CARPACCIO WITH BABY ARTICHOKE SALAD, ARUGULA, OLIVE OIL AND SHAVED PARMESAN PROSCIUTTO E MELONE 21.00 FRESH CANTALOUPE WITH IMPORTED SLICED PROSCIUTTO “PIZZA” PIZZA MARGHERITA 17.95 THIN CRUST PIZZA, TOPPED WITH FRESH MOZZARELLA, TOMATO & BASIL TANINO DRAGO PIZZA 21.00 THIN CRUST PIZZA, TOMATO SAUCE, AND MOZZARELLA, TOPPED WITH TUNA, TROPEA ONION & JALAPENO PIZZA BIANCA CON PROSCIUTTO E FRESH ARUGULA 19.95 THIN CRUST PIZZA, TOPPED WITH FRESH MOZZARELLA, ARUGULA & “SAN DANIELE” PROSCIUTTO PIZZA AL TARTUFO NERO DI NORCIA $ M.P. THIN CRUST PIZZA, CHEESE PIZZA TOPPED WITH FRESH BLACK TRUFFLE GLUTEN FREE ADD $5 “SALADS” SALADS CHOPPED, ADD $3 VIA ALLORO 12.50 WILD ARUGULA, OVEN ROASTED TOMATOES & SHAVED PARMESAN WITH BALSAMIC DRESSING CESARE 14.95 TOSSED ROMAINE LETTUCE WITH GARLIC-BUTTER CROUTONS, SHAVED PARMESAN CHEESE AND CLASSIC CAESAR DRESSING CHEF PAOLO 15.75 ROMAINE LETTUCE, ARGULA, FRESH FENNEL, TOMATO, CUCUMBER, BLACK OLIVES, CORNISHONS, ONIONS, RED VINEGAR, AND OLIVE OIL PANZANELLA DI FARRO 17.50 TOMATO, CUCUMBER, SPELT (ANCIENT WHOLE GRAIN), TROPEA ONION SALAD WITH BASIL AND EXTRA VIRGIN OLIVE OIL RISO CROCCANTE E
[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]