Wood Fired Pizza

Total Page:16

File Type:pdf, Size:1020Kb

Wood Fired Pizza WEEKDAY BRUNCH MENU Appetizers >* OYSTERS MKT cocktail sauce, red wine mignonette, lemon Wood fired PizzA >* SHRIMP COCKTAIL 3 each * BREAKFAST 15 chilled, cocktail sauce eggs, bacon, roasted tomatoes, caramelized onions, hashbrowns, fontina, pecorino Romano, Tabasco FALAFEL BITES 10 tzatziki, arugula, hot sauce * SMOKED SALMON PIZZA 14 red onions, capers, baked egg, stracciatella cheese, everything bagel crust > YOGURT PARFAIT 7 blueberry honey Greek yogurt, housemade granola, Meyer lemon curd MARGHERITA 12 fresh mozzarella, basil, extra virgin olive oil CHEF’S FRUIT SALAD 10 peaches, kiwi, Asian pear, apple, mango, melon, blackberry, blueberry, PEPPERONI 12 strawberry fontina, marinara * SHORT RIB POUTINE 16 BUFFALO CHICKEN 15 rosemary truffle fries, bone marrow gravy, smoked short rib, fried chicken, caramelized onions, blue cheese sauce mozzarella, sunny-side up egg, crumbled bacon, shaved truffle SPICY WING 15 BAKED GOAT CHEESE DIP 15 spicy wing chicken, fried celery, roasted heirloom cherry tomatoes, house made fig jam, toasted almonds, sourdough fontina, blue cheese dressing * LINCOLN SLIDERS 12 bacon aioli, Muenster cheese, sunny-side up quail egg, potato bun MEATBALL 14 fresh mozzarella, Calabrian chili, fresh garlic, Sicilian oregano, marinara > SPICY WINGS 10 wood fire roasted wings, blue cheese dressing, celery BUTTERNUT SQUASH 12 fontina, bacon, caramelized onions, pecorino Romano, rosemary oil >* CARNITAS TACOS 15 crispy smoked pulled pork, avocado, mango salsa, pickled red onions, SAUSAGE 14 chipotle sour cream, shaved fresno chilies sweet fennel sausage, pickled cherry peppers, fontina, marinara > FRIED CALAMARI 13 MUSHROOM 13 fried onion, cherry pepper aioli, lemon mozzarella, ricotta, fontina, pecorino, roasted cremini mushrooms, fresh thyme, truffle vinaigrette TRUFFLE MAC & CHEESE 12 four cheese sauce, English peas, Ritz cracker crumbs, truffle oil WHITE 13 FRENCH ONION SOUP 10 sliced apples, goat cheese, fresh mozzarella, fontina, pecorino Romano, caramelized French onions, garlic croutons, Gruyére cheese Katz honey MARINARA 8 Breakfast shaved fresh garlic, Sicilian oregano, extra virgin olive oil breakfast is served until 3pm >* OMELET 14 broccoli, cheddar, chorizo, served with crispy hash browns >* CALIFORNIA OMELET 14 #LTSOUPANDSANDWICH SPECIAL – weekly Chef inspired soup and egg whites, pepper jack cheese, smashed avocado, crumbled bacon, sandwich combination 15 mango salsa, served with crispy hash browns * SMOKED SALMON BENEDICT 16 ciabatta bread, smashed avocado, house smoked salmon, lemon hollandaise, lemon dressed greens Salads (ask your server about adding chicken, steak, or fish to your salad) * STEAK BURRITO 16 coffee rubbed wood grilled hanger steak, over easy eggs, hashbrowns, > CHOPPED KALE SALAD 13 pico de gallo, avocado avocado, marinated cherry tomatoes, roasted corn, carrot, red peppers, shaved Cabot extra sharp cheddar, buttermilk ranch dressing FRUITY PEBBLE PANCAKES 13 stack of pancakes, cereal milk anglaise > SHAVED APPLE SALAD 13 SUPER STACK 5: perfect for Table Cakes mixed greens, plump golden raisins, shaved Honeycrisp apples, Vermont goat cheese, honey mustard dressing CAESAR SALAD 10 Sandwiches Romaine lettuce, crushed crostini, grated pecorino Romano, (all served with choice of fries or salad, and Grillo’s pickle) white anchovies, Caesar dressing * LINCOLN BURGER 13 > ARUGULA SALAD 9 wood grilled prime blend, bacon aioli, Cabot sharp cheddar, cucumber, tomato, pecorino Romano, Katz zinfandel vinaigrette caramelized French onions, sesame seed brioche bun >* SALMON QUINOA 20 GRILLED CHICKEN SANDWICH 13 wood grilled Faroe Island salmon, quinoa, mango, baby greens, applewood smoked bacon, fresh mozzarella, tomato, watercress, cucumber, hearts of palm, pickled green beans, sunflower seeds, basil parmesan aioli, focaccia roll raspberry vinaigrette STEAK & CHEESE 15 > COCONUT SHRIMP SALAD 20 onions, mushrooms, American cheese, truffle sauce, house-made bun fried coconut rock shrimp, avocado, cucumber, arugula, pickled red onion, mango salsa, mango vinaigrette LINCOLN HOT DOG 13 wagyu beef hot dog, Muenster, pickled green beans, Serrano peppers, onions, cornichons, roasted garlic mustard, house-made asiago bun SMOKED PULLED PORK 13 Entrees cucumber ranch slaw, pickled red onions, mustard BBQ sauce, STEAK FRITES 22 rosemary cheddar biscuit 8oz. wood grilled hanger steak, truffle fries, LT steak sauce, arugula PAN ROASTED CHICKEN 19 HOT SMOKED PASTRAMI 14 sage gnocchi, butternut squash puree, kabocha squash, baby kale, Gruyere cheese, sauerkraut, Russian dressing, Iggy’s griddled rye bread brown butter, onion soup jus *These menu items are served raw, undercooked or cooked to order. *Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. ** Before placing your order, please inform your server if a person in your party has a food allergy. Our kitchen regularly uses peanut oil. > Gluten-free menu item Please Note: credit cards left overnight will be charged a 20% gratuity on any open tabs WEEKDAY BRUNCH MENU Draft Cold Brew on Tap Bucket of Bubbles BELL’S TWO HEARTED IPA 7 NITRO COLD BREW COFFEE * 5 MIONETTO PROSECCO 750ML 32 BLUE MOON 6 Downeast Coffee Roasters CASTLE ISLAND LAGER 7 …...GO BIG OR GO HOME 1.5L 64 DOWNEAST CIDER 7 COLD BREW COFFEE * 4 served with assorted juices Downeast Coffee Roasters, over ice GUINNESS 7 HARPOON IPA 6 LIENENKUGEL SUMMER SHANDY 7 Bloody Marys LORD HOBO BOOM SAUCE 8 ALL AMERICAN 12 Sparkling NIGHT SHIFT ROTATING 7 vodka, house bloody mary mix MIONETTO, PROSECCO, IT 8/32 SAM ‘76 7 1.5L MIONETTO, PROSECCO, ITALY 64 SAM ADAMS SEASONAL 7 WEST BROADWAY BLOODY 12 VEUVE CLIQUOT, CHAMPAGNE, FR 95 STELLA ARTOIS 7 house infused jalapeño vodka, house bloody mary mix, celery salt rim WICKED WEED LIEUTENANT DANK 7 NICOLAS FEUILLATTE BRUT RESERVE, CHAMPAGNE, FR 55 WORMTOWN BE HOPPY IPA 7 Cocktails $11 DOM PERIGNON, CHAMPAGNE, FR 300 BRUNCH PUNCH * Bottles Vodka, aperol, pineapple, lime, fresca ALLAGASH WHITE 6 BUD LIGHT 5 LT ICED COFFEE * Three Olives vanilla vodka, Coole Swan Irish Liqueur, BUDWEISER 5 Downeast Coffee Roasters cold brewed coffee COORS LIGHT 5 Rose CORONA LIGHT 6 Hazelnut: LT Iced Coffee with Frangelico 13 GRENACHE, GÉRARD BERTRAND GRIS BLANC, Mocha: LT Iced Coffee with Godiva 13 CORONA EXTRA 6 LANGUEDOC-ROUSSILLION, FR 8/28 HEINEKEN 6 LADY LINCOLN * SMOKE TREE ROSÉ, SONOMA, CA 10/30 vodka, blackberry, elderflower, mint, lemon LONE STAR 4 MICHELLE SPARKLING ROSE, LEFT HAND MILK STOUT 7 SPICY CUCUMBER COLUMBIA VALLEY, WA 9/36 MICHELOB ULTRA 5 tequila, lime, cucumber MILLER HIGH LIFE 4 THE GENTLEMAN * CHATEAU MIRAVAL, COTES DE PROVENCE, FR 14/45 MILLER LITE 5 bourbon, ginger, lemon, peach purée PACIFICO 5 SWEET BABY * SWEETWATER MANGO KUSH WHEAT 6 gin, apple, cassis, lemon, cinnamon WIDMER OMISSION LAGER 6 (GF) THE BACHELORETTE * White CLAUSTHALER 6 (NON ALCOHOLIC) vodka, strawberry, prosecco, Ancho Reyes, lemon PINOT GRIGIO, ESPERTO, VENETO, IT 8/32 CROWDED HOUSE SB, MARLBOROUGH,NZ $9/28 Ciders APPLE CINNAMON OLD FASHION * CITIZEN CIDER DIRTY MAYOR 6 apple cinnamon infused bourbon, orange KENTIA ALBARINO, RIAS BAIXAS, SPAIN $9/28 bitters, Luxardo cherry DOWNEAST ALOHA FRIDAY 6 MENADE VERDEJO, SPAIN $9/28 MAGNERS CIDER 6 MMM STREET BEACH * NIELSON CHARDONNAY, SANTA BARBARA, CA $10/30 WOLFFER NO. 139 DRY ROSÉ CIDER 10 gin, vermouth, grapefruit, mint RUM RUNNER * white rum, dark rum, Cassis, banana liqueur, Cans pineapple juice, orange juice, grenadine DALES PALE ALE 7 CISCO WHALES TALE 6 STRAWBERRY MEZCAL MARGARITA * Red strawberry infused mezcal, reposado tequila, PINOT NOIR, MURPHY GOODE, CALIFORNIA 9/36 CLOWN SHOES CLEMENTINE WHITE ALE 6 lime, triple sec GOLDEN ROAD WOLF PUP IPA 6 MALBEC, CAMILA NIETO SENETINER, MENDOZA 8/32 LAGUNITAS SUMPIN’ EASY 6 SOUTHIE SET UP * vodka, mango liqueur, lime, agave, SILVER PALM CABERNET, CALIFORNIA 11/35 LONE PINE TESSELLATION IPA 9 cranberries CIACCI PICCOLOMINI, SUPER TUSCAN, ITALY 8/24 MYSTIC VOLTAGE IPA 8 TWISTED TEA 5 ESPRESSO MARTINI * 12 vodka, Irish cream, coffee liqueur, cold brew WHITE CLAW BLACK CHERRY SELTZER 6 WICKED WEED PASSIONFRUIT LYCHEE 6 RED SANGRIA * 10/35 red wine, apples, oranges, pomegranate, brandy IN AN EFFORT TO REDUCE THE USAGE OF SINGLE-USE STRAWS, WE’VE GONE STRAWLESS! “ * ” DENOTES COCKTAILS SERVED WITHOUT A STRAW. IF YOU PREFER A STRAW, PLEASE ASK YOUR SERVER. .
Recommended publications
  • The Sysco Cheese Product Catalog
    > the Sysco Cheese Product Catalog Sysco_Cheese_Cat.indd 1 7/27/12 10:55 AM 5 what’s inside! 4 More Cheese, Please! Sysco Cheese Brands 6 Cheese Trends and Facts Creamy and delicious, 8 Building Blocks... cheese fi ts in with meal of Natural Cheese segments during any Blocks and Shreds time of day – breakfast, Smoked Bacon & Cheddar Twice- Baked Potatoes brunch, lunch, hors d’oeuvres, dinner and 10 Natural Cheese from dessert. From a simple Mild to Sharp Cheddar, Monterey Jack garnish to the basis of and Swiss a rich sauce, cheese is an essential ingredient 9 10 12 A Guide to Great Italian Cheeses Soft, Semi-Soft and for many food service Hard Italian Cheeses operations. 14 Mozzarella... The Quintessential Italian Cheese Slices, shreds, loaves Harvest Vegetable French and wheels… with Bread Pizza such a multitude of 16 Cream Cheese Dreams culinary applications, 15 16 Flavors, Forms and Sizes the wide selection Blueberry Stuff ed French Toast of cheeses at Sysco 20 The Number One Cheese will provide endless on Burgers opportunities for Process Cheese Slices and Loaves menu innovation Stuff ed Burgers and increased 24 Hispanic-Style Cheeses perceived value. Queso Seguro, Special Melt and 20 Nacho Blend Easy Cheese Dip 25 What is Speciality Cheese? Brie, Muenster, Havarti and Fontina Baked Brie with Pecans 28 Firm/Hard Speciality Cheese Gruyère and Gouda 28 Gourmet White Mac & Cheese 30 Fresh and Blue Cheeses Feta, Goat Cheese, Blue Cheese and Gorgonzola Portofi no Salad with 2 Thyme Vinaigrette Sysco_Cheese_Cat.indd 2 7/27/12 10:56 AM welcome.
    [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]
  • Take out Menu
    BRICK OVEN PIZZETTE Classic Neapolitan 12”Artisinal pizza, prepared with only the finest homemade & imported ingredients, baked in our authentic “old world” brick oven MARGHERITA 13 Classic Neapolitan style with San Marzano plum tomato sauce, Fior di Latte mozzarella, fresh basil, E.V.O.O. drizzle BROCCOLI RABE & SALSICCIA 15.5 TAKE OUT MENU San Marzano tomato sauce, Fior di Latte mozzarella, crumbled hot sausage, sautéed broccoli rabe VEGETARIANA 15 San Marzano tomato sauce, Fior di Latte mozzarella, sautted fresn spinach, broccoli, mushrooms & flame roasted peppers MELANZANE 15 San Marzano tomato sauce, Fior di Latte mozzarella, battered eggplant, Pecorino, spooned fresh Ricotta FRA DIAVOLO 15 San Marzano tomato sauce, Fior di Latte mozzarella, crumbled hot sausage, cherry peppers INSALATA 15 Fresh chopped garden salad, low fat mozzarella, House Italian dressing BAR PIZZETTA 12.5 Whole Wheat ultra thin bar pizzetta, San Marzano tomato sauce & mozzarella CRUDO 16 Fior di Latte mozzarella, imported Fontina, Parma prosciutto, fresh baby Arugula, OFF PREMISE CATERING white Truffle oil drizzle & shaved Reggiano BUFFALO CHICKEN 16 Our Signature “Louisiana Style” spicy chicken, mozzarella, Blue Cheese sauce AL FORMAGGIO 15.5 Let La Piazza cater your next event. Fior di Latte mozzarella, imported Fontina, creamy Robiola, Reggiano cheese & Our impeccable service & flavorful food will leave White Truffle Oil drizzle a lasting impression on your guests. Whether you are CAULIFLOWER PIZZA (Gluten Free) 14.5 10” N.Y. Style Cauliflower Crust Pizza
    [Show full text]
  • Consultancy and Market Research Food and Dairy 1
    Consultancy and Market Research Food and Dairy www.clal.it CLASSIFICATION OF ITALIAN CHEESES According to the Italian law (Royal Decree n. 2033 of 1925), «cheese is the product obtained from whole or partly skimmed milk, or from cream, after coagulation by acidification or by renneting, also using starter bacteria or kitchen salt». Commonly cheese is considered to be a milk derivative, obtained by the precipitation of casein; therefore ricotta, which is obtained from whey, is not a cheese. Cheeses are classified on the basis of a series of parameters, which may be combined in several different manners. These parameters refer to: - type of milk employed - fat content - consistency, depending on moisture content - technology adopted during cheese-making and temperature of curd processing - duration of ripening - denomination. ►On the basis of the type of employed milk, cheeses are distinguished in: - cow milk cheeses - ewe’s milk cheeses - buffalo milk cheeses - goat milk cheeses For cheeses not produced from cow milk, indication of the species is mandatory. ►On the basis of fat content, expressed on dry matter, cheeses are classified as follows (Law n. 142/1992): - full-fat cheeses: fat content, expressed on dry matter, over 35% (Robiola, Gorgonzola, Taleggio, Bitto, Fontina, Montasio, Bra, Raschera, Grana Padano, Parmigiano-Reggiano, Pecorino, ecc.); - light (or semi-fat) cheeses: fat content varying between 20 and 35% on dry matter; - low-fat cheeses: obtained from skimmed milk; fat content below 20% on dry matter. It is noteworthy that for many P.D.O. cheeses obtained from partly skimmed milk (e.g. Grana Padano, Parmigiano-Reggiano, Asiago, Castelmagno, Raschera, etc.) the Product Specification only indicates a minimum fat content on dry matter.
    [Show full text]
  • Summer 2021 June 9 Dinner Menu Copy
    pasta prix fixe [available sun - thurs] PLATE RESTAURANT for one (1) choice of cold antipasti or bruschetta, pasta entree, dessert 38 for two (2) choice of a cold antipasti or a bruschetta, shared salad, two pasta entrees, shared dessert 68 cold antipasti warm bread hot antipasti caprese. foccacia. arancini. heirloom tomato, basil oil, aged sherry white bean and garlic spread, cacio é pepe, lemon-butter sauce, vinegar, arugula, maldon salt 16 calabrian chile, olive oil 7 arugula, pickled fennel 12 carpaccio. beef tenderloin, pickled fennel, lemon garlic bread. meatballs. house veal blend meatball, san marzano arugula, pecorino* 16 black truffle, parmesan, red pepper flake 14 tomato sauce 12 olives. marinated olives, fennel, citrus, grilled octopus. salads green chickpeas, giardinera, olive, arugula fried marcona almond 10 moderno. oil* 17 butter lettuce, bresaola, charred pizzettes bruschetta leek goat cheese, espresso vinaigrette, cherries 11 white bean. mushroom. cannellini bean puree, mushroom caesar. mozzarella, regional duxelle, arugula, pecorino 12 romaine, garlic-anchovy dressing, mushrooms, basil 16 lemon-egg yolk emulsion, pear. salsiccia. parmesan tuile 12 gorgonzola dolce, grappa poached san marzano, house sausage, fontina, pears, local honey, arugula 14 grilled spring onion 15 arugula. pecorino romano, extra virgin tomato. quattro formaggi. olive oil, lemon, parmesan 10 classic tomato bruschetta with mozzarella, fontina, pecorino garlic and basil 13 gorgonzola, black pepper 16 housemade pasta pappardelle. arrabiatta. pork shoulder ragout, pecorino housemade fusilli, spicy pomodoro, fresh mozzarella, basil 22 add 1 meatball (2) 18 rigatoni e gamberi. gnocchi. shrimp, san marzano tomato, vodka, cream, basil seared gnocchi, english peas, 26 house meatball, brodo 24 carbonara. *all pastas are made in house by hand spaghetti, pancetta, pecorino, black pepper, farm egg* *pastas are prepared al dente 23 from the land sides from the sea ala carte serves two ala carte 9 ea heritage pork chop.
    [Show full text]
  • Insalate Pizza Panino Piatti
    Insalate Sunday Salad - Tomato, Onion, Cucumbers, Chickpeas, Gorgonzola Dolce, and “Italian Dressing” 7 Greek Farro - Grape Tomato, First Light Feta, Olives, Cucumbers, Lemon Oregano Vinaigrette 8 Roasted Beet Salad - Shaved Fennel, Frisee, Figs, Orange Supremes, Pistachios, First Light Chevre, Blood Orange Champagne Vinaigrette 9 Caesar - Romaine, Garlic Croutons, Caesar Dressing, Parmesan Cheese 7 Harvest Tri Color Salad - Frisee, Radicchio, Arugula, Shaved Apples, Golden Raisins, Cranberries, Candied Walnuts, First Light Chevre, Cider Vinaigrette 9 Pizza Margherita - Sliced Tomato, Fresh Mozzarella, Basil and Light Tomato Sauce 9 Pepperoni - Lots of Pepperoni, Fresh Tomato Sauce, Mozzarella and Parmesan 11 Quattro Fromage Bianca - Fresh Mozzarella, Fontina, Ricotta, Parmesan, Fresh Herbs and Dressed Arugala 11 Mushroom - Roasted Mushroom Blend, Garlic Béchamel, Fontina and Truffle Oil 10 Meat Lovers - Italian Sausage, Pepperoni, Crispy Pancetta, Meatballs, Tomato Sauce, Mozzarella, Parmesan and Basil 12 Panino Italian Sausage with Peppers, Onions and Provolone 9 Aunt Rosie’s Famous Fried Bologna with Caramelized Onions, Provolone and Dijon Mayo 8 Grilled and Roasted Vegetable with Ricotta Salata and Basil Aioli 7 Chicken Breast, Sliced Tomato, Arugula and Lemon-Parmesan Aioli 8 Chicken Parmesan 8 Eggplant Milanese, Fontina Cheese, Arugula, Pickled Peppers, Basil Aioli 7 Piatti Chicken Milanese - Caramelized Brussel Sprouts, Fingerling Potatoes, Baby Frizee, Mushrooms, Lemon Truffle Vinaigrette 13 Rosie’s Parmesans (Chicken or Eggplant)
    [Show full text]
  • 1 Elemental and Isotopic Characterisation of Typical Italian Alpine Cheeses
    *ManuscriptView metadata, citation and similar papers at core.ac.uk brought to you by CORE Click here to view linked References provided by Archivio istituzionale della ricerca - Fondazione Edmund Mach 1 Elemental and isotopic characterisation of typical Italian alpine cheeses 2 L. Bontempo a, *, R. Larcher a, F. Camin a, S. Hölzl b, A. Rossmann c, P. Horn b, G. Nicolini a 3 a IASMA Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele all’Adige (TN), Italy 4 b Bavarian States Collection for Palaeontology and Geology, Richard-Wagner Strasse 10, D-80333 5 München, Germany 6 c Isolab GmbH, Woelkestrasse 9, D-85301 Schweitenkirchen, Germany 7 * Corresponding author. Tel.: +39 461 615138; fax: +39 461 615200. E-mail address: [email protected] (L. Bontempo). 1 8 Abstract 9 10 Seven kinds of cow milk cheese (Asiago, N=16; Fontina, N=16; Montasio, N=16; Puzzone, N=14; 11 Spressa, N=15; Toma, N=16; Vezzena, N=16) produced in alpine and pre-alpine Italian areas are 12 described using the isotopic ratios of C, N, O, S and Sr and the contents of 49 mineral elements. A 13 15 18 13 multivariate discriminant analysis based on Ba, Ca, K, Mg, Rb, d Ccasein , d N and d O correctly 14 classified 94 % of the 109 samples with a maximum of 100% in the case of Fontina and Puzzone. 13 13 15 d Ccasein and d Cglycerol allowed to estimate the maize uptake in the animal’s diet and PDO 16 protocols observance. 17 18 1. Introduction 19 20 The stable isotope ratios of light and heavy elements, in combination with the content of several 21 mineral elements, have been used in the last few years as a powerful tool to characterise several 22 food commodities: e.g.
    [Show full text]
  • 7 Pasta E Fagioli, Reggiano Cheese, Chives SUPPLI
    A N T I P A S T I I N S A L A T E P I Z Z E ZUPPA | 7 MISTICANZA | 11 QUATTRO FORMAGGI | 18 pasta e fagioli, reggiano cheese, chives field greens, kalamata olives, radish, gorgonzola dolce, fontina, grana padano, SUPPLI | 10 meyer lemon citronette fresh mozzarella, arugula pesto ARRABBIATA | 16 crispy risotto balls, fontina cheese, arrabbiata CAESAR | 13 fresh mozzarella, grana padano, arrabbiata PATATINE FRITTE | 9 romaine, focaccia croutons, white anchovy, PROSCIUTTO* | 21 french fries, grana padano, lemon aioli parmigiano reggiano parma prosciutto, arugula, fontina cheese, CALAMARI FRITTE | 16 SUGARLOAF CHICORY | 13 truffled sunny side up egg crispy calamari, lemon aioli pancetta, red onions, german cambozola, MOZZARELLA | 14 creamy vinaigrette S P E C I A L I T E fresh mozzarella, strawberries, macerated fennel, field greens, aged balsamic, grilled ciabatta P A S T A DUCK LIVER MOUSSE | 9 WAGYU BEEF N.Y. STRIP | 35 apple mostarda, grilled sourdough bread risotto forma, broccoli, gorgonzola dolce fonduta, MANDILLI | 23 CHEESE PLATE | 21 crispy shallots, herbed ridurre basil pesto, pine nuts, parmigiano reggiano vermont cave aged cheddar, italian fior d’arnico, SCAMPI | 29 CACIO E PEPE**| 17 italian ubriaco pinot rose, strawberries, apple mostarda, barton mills creamy polenta, fermented chili, spinach, spaghettini pasta, black pepper, pecorino pepato cheese grilled sourdough bread button mushrooms MANICOTTI FLORENTINE | 24 CRISPY EL FARRO OLIVES | 8 MAIALE SALTIMBOCCA | 27 ricotta, lemon, spinach, mozzarella, calabrian chile aioli berkshire
    [Show full text]
  • 1 Summary Introduction
    SUMMARY INTRODUCTION ........................................................................................................................................... 2 ASIAGO ............................................................................................................................................................ 3 BITTO .............................................................................................................................................................. 5 BRA .................................................................................................................................................................. 6 CACIOCAVALLO SILANO ............................................................................................................................ 7 CANESTRATO PUGLIESE ........................................................................................................................... 8 CASATELLA TREVIGIANA ......................................................................................................................... 9 CASCIOTTA D’URBINO ............................................................................................................................ 10 CASTELMAGNO ......................................................................................................................................... 11 FIORE SARDO ............................................................................................................................................. 12 FONTINA.....................................................................................................................................................
    [Show full text]
  • Dinner Menu 07.21.2021
    PASTA PASTA BIGGER PLATES Short Rib + Rigatoni Wood Grilled New York Strip blistered tomatoes / horseradish / 10 oz. LHA / calabrian chili butter / ITALIAN INSPIRED - KITCHEN + BAR parmesan cream / arugula /pecorino 23 baby vegetables / crispy potatoes / Vodka italian salsa verde 25 eight nger cavatelli / garlic / SMALL PLATES pecorino / tomato cream / Filet Medallions crispy prosciutto / chili ake 18 two 3 oz. medallions / crispy potatoes / v Zucchini Frites broccolini / peppers / balsamic / pesto / parmesan / green goddess dip 12 add chicken + 5 / shrimp + 6 rst garlic / shallots / evoo 25 Maryland Style Crab Cake Pasta Bolognese jumbo lump crab / lemon beurre blanc / fresh giant rigatoni / bolo sauce / pecorino 19 Chicken Milan house dried tomato / frisée 19 add meatball + 4 / chicken + 5 / shrimp + 6 heirloom tomato bruschetta / sea salt / fresh mozzarella / arugula + frisée / v Zucchini Aglio Olio balsamic glaze / spaghetti + parm cream 21 v Ricotta + Honeycomb zucchini spaghetti / tomato / lemon / g jam / honey / sea salt / evoo 12 shallots / garlic / vino / butter / evoo / chili ake / pecorino 15 VAI’S Prime Burger Fritto Misto ***add touch of spaghetti +3 cheddar cheese / herb garlic aioli / lettuce / ash fried calamari / shrimp / onion / tomato / brioche bun / fries 18 shishito peppers / asparagus / v Wild Mushroom Sacchetti jalapeño / peppers / lemon aioli 16 garlic / chili akes / vino / fresh herbs / Roasted Salmon + Spaghetti pecorino / cream / true oil 19 wild mushrooms / charred carrots / Meatball Sliders spinach / arugula
    [Show full text]
  • CHEESE LIST with PLU.Xlsx
    COW'S MILK CHEESES FARMINGTON 1000 DAY GOUDA COTIJA MONTBOISSÈ AGED COMTE COTSWOLD MUENSTER ALPKASE CRANBERRY WENSLEYDALE MUSHROOM BRIE APPENZELLER CURDS, plain & ranch MUSTARD SEED GOUDA APPLEWOOD SMOKED CHEDDAR DELICE DE BOURGOGNE NEW WOMAN APPRICOT STILTON DEMILL SWISS OLIVE JACK ARMENIAN STRING CHEESE DOUBLE CREAM GOUDA PANEER ASIAGO BLUE EMMENTALER CAVE AGED PARMIGIANO REGGIANO ASIAGO PLAIN EUROCREAM PARMIGIANO RIND ASIAGO STAGIANATO FLORY'S TRUCKLE PECORINO TOSCANO ASIAGO WITH BASIL FONTINA FONTAL PEPPADO SPREAD ASIAGO WITH ROSEMARY FRENCH RACLETTE PIAVE VECCHIO BACON JACK FROMAGER D'AFFINOIS PICO de QUESO BARBERS VINTAGE RESERVE GARLIC JALAPENO CHEDDAR PLEASANT RIDGE BEECHERS SMOKED FLAGSHIP GHOST PEPPER JACK POINT REYES TOMA BEEMSTER CLASSIC GOUDA GOUDA BASIL GARLIC PORT DERBY BEEMSTER GARLIC GOUDA GRAFTON SMOKED CHILLI CHEDDAR PORTER CHEDDAR BEEMSTER HATCH CHILE GRANA PADANO PRAIRIE BREEZE BEEMSTER LITE GREEN PEPPER CORN RACLETTE PRIMA DONNA AGED BEEMSTER SMOKED GOUDA GRUYERE de COMTE PROVOLONE BEEMSTER XO GUINESS CHEDDAR RATTLESNAKE BELLAVITANO BLACK PEPPER HARLECH READING RACLETTE BELLAVITANO ESPRESSO HATCH CHILE CHEDDAR RED DRAGON BELLAVITANO GOLD HAVARTI - DILL RED LESTER BELLAVITANO MERLOT HAVARTI - HERBS & SPICES RENY PICOT SMOKED BELLAVITANO WHISKEY HAVARTI - HORSERADISH ROBIN COLBY BIG JOHN'S CAJUN HAVARTI - JALEPENO SAGE DERBY BIG RUSS BEER SPREAD HAVARTI - PLAIN SCORPION BLUEBERRY STILTON HERKIMER CHEDDAR SIRACHA CHEDDAR BOORENKAAS HOP ON TOP ST ANGEL BRIE BRICK CHEESE HOT HABAÑERO CHEDDAR SWISS RACLETTE BRUN-UUSTO IRISH CHEDDAR TALEGGIO BULGARIAN FETA KICK ASS CHEDDAR TCL CRAB DIP BUTTERKASE Le CHATELAIN CAMEMBERT TETILLA CACIOCAVALLO SMOKED LE ROULE TRUGOLE CANADIAN CHEDDAR LEMON ZEST STILTON VACHERIN CAVE AGED GRUYERE LEYDEN VAT 17 CHEDDAR CHALLENGER IPA CHEDDAR LIMBURGER VLASKAAS GOUDA CHEDDAR W/ CARAMELIZED ONION MAHON WIDMER 10 YR CHEDDAR W/ IRISH WHISKEY MANGO GINGER STILTON ZINGERMAN's PIMENTO CHIMAY TRAPPIST GRAND CLASSIC MARCO POLO CHOCOLATE CHEDDAR MELKBUS TRUFFLE GOUDA COCONUT GOUDA MIMOLETTE.
    [Show full text]
  • Italian Cuisine Meal Structure
    ITALIAN CUISINE MEAL STRUCTURE • Aperitivo - Aperitif usually enjoyed as the opener to a large meal, eg: Aperol, Campari, Cinzano, Lucano, Prosecco, Spritz, Vermouth. • Antipasto - “Before Meal”, hot or cold starters, eg: cold cuts (affettati), bruschetta, carpaccio, vitello tonnato, marinated vegetables. • Primo Piatto - “First Plate”, usually consists of a hot dish like pasta, risotto, gnocchi or soup. • Secondo Piatto - “Second Plate”, considered the main course, usually fish or meat served with contorni. • Contorno - “Side Dish”, salad or cooked vegetables (verdure) served with secondo piatto. • Formaggio e frutta - “Cheese and Fruits”, the first dessert. Cheese may feature in antipasto and contorno. Buffalo mozzarella and burrata are popular antipasti. • Dolci - “Sweets”, cakes, torts, panacotta, gelati, and biscotti. (Tiramisu is a well know Italian dessert.) • Caffe’ - “Coffee” • Digestivo - “Digestive”, help to digest a large meal, eg: amaretto, amaro, galliano, grappa, limoncello, nocino, sambuca, strega, tia maria. Regional Foods of Italy • Each of the 20 regions of Italy promote their own food specialities. Below is a list of what the regions are best know for: • Abruzzo and Molise – Arrosticini, little pieces of lamb on wooden sticks cooked on coals. • Basilicata – Troccoli and Capunti, spaghetti-like pasta that is a thick and short oval that resembles an open empty pea pod. • Calabria – Macaroni with pork, eggplant and salted ricotta. • Campania – Pizza. • Emilia-Romagna – Parma ham, Parmigiano Reggiano cheese, Bolognese, tortellini, lasagna, tagliatelle. • Friuli-Venezia Giulia – San Daniele del Friuli ham, patina (meatballs made from smoked meats) gnocchi and polenta. • Liguria – Savoury pies, artichokes. • Lazio – Pasta alla cabonara and all’amatriciana. • Lombardy – Risotto, ossobucco. • Marche – Suckling pig.
    [Show full text]