DOCSLIB.ORG

COCKTAILS LONG DRINKS SPIRITS Mix Drink 1Oz. $ 7 Pop & Juice

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
COCKTAILS LONG DRINKS SPIRITS Mix Drink 1Oz. $ 7 Pop & Juice Cucina Regionale Sud COCKTAILS VINI BIANCHI 2oz SAN TIZIANO (House) LA CUCINA MARTINI $12 Z $11 - ½ litre $27 - z $40 Vodka, peach liqueur, red vermouth, and orange juice. SOAVE (Veneto) MARTINI: Regular $12 - Premium $15 Z $12 - ½ litre $30 - z $45 Vodka or Gin, drop of dry vermouth, olives. CHARDONNAY (Veneto) NEGRONI $12 Z $12 - ½ litre $30 - z $45 Gin, bitter campari, red vermouth. PINOT GRIGIO (Friuli) WHITE RUSSIAN $12 Z z Vodka, Kahlua, and milk. $12 - ½ litre $30 - $45 ALEXANDER $12 PECORINO (Abruzzo) Brandy, Creme de Cacao and cream. Z $12 - ½ litre $30 - z $45 COSMOPOLITAN $12 TREBBIANO D’ABRUZZO (Abruzzo) Vodka, Triple Sec, and cranberry juice. Z $12 - ½ litre $30 - z $45 MANHATTAN $12 Canadian whiskey, red vermouth, angostura bitter. ROSATO MASCIARELLI (Abruzzo) Z $12 - ½ litre $30 - z $45 OLD FASHIONED $12 Bourbon, whiskey, sugar cube, angostura bitter, SAUVIGNON BLANC (Veneto) and water. Z $12 - ½ litre $30 - z $45 BEAUTIFUL $12 z Gin, rum, red vermouth, and orange juice. VERMENTINO (Sardegna) $55 z ANGELO AZZURRO $12 VERDICCHIO (Marche) $50 Vodka, dry vermouth, blue curacao. FALANGHINA (Campania) z $60 FALANGHINA FRIZZANTE (Campania) z $60 GAVI DI GAVI (Piemonte) z $60 LONG DRINKS GRECO DI TUFO (Campania) z $70 2oz APEROL SPRITZ $14 Prossecco, aperol, soda water. SPUMANTI e CHAMPAGNE ** Not available for half price feature ** MIMOSA $14 Prossecco, fresh squeezed orange juice. PROSECCO Z $12 - z $50 ROSSINI $14 z Prossecco, fresh blended strawberry. MOSCATO DOLCE $50 z SANGRIA $14 BRACHETTO D’ACQUI $60 Red or white wine, cointreau, orange juice, fresh *VEUVE CLIQUOT z $160 fruit. *MOET & CHANDON z $160 CAESAR $12 Vodka, tabasco, worschester sauce, clamato juice. *DOM PERIGNON z $460 ISLAND TEA $6 Ice tea, freshly mixed Barry’s grenadine. SHIRLEY TEMPLE $6 DOMESTIC BEER Orange juice, 7 Up, fresh blended Barry’s. (330ml) $6 Coors Light – Sleeman Original – Wellington S.P.A – Beau’s SPIRITS Mix Drink 1oz. $ 7 PREMIUM BEER (Bottle 330ml) $7 Pop & Juice $3.50 Creemore Springs – Moretti – Stella Artois – Mill Street Tankhouse Ale – Peroni - Corona - Alexan- der Keiths Bottled Water (750ml) $6.50 Prices do not include HST | Please advise us of any allergy concerns prior to ordering 202006 Cucina Regionale Sud VINI ROSSI RISERVA & VINTAGE **Not available for Half Price feature** MERLOT (House) Z $11 - ½ litre $27 - z $40 BIFERNO (Veneto) 2015 AMARONE RISERVA z $140 Cantine Feudi San Pio Veneto Z $12 - ½ litre $30 - z $45 NEGROAMARO (Campania) z Z z 2013 AMARONE RISERVA $160 $12 - ½ litre $30 - $45 Cantine Speri Veneto CHIANTI (Toscana) Z $12 - ½ litre $30 - z $45 2012 BAROLO RISERVA z $150 VALPOLICELLA (Veneto) Cantine Gianni Gagliardo Piemonte Z $13 - ½ litre $33 - z $50 z SANGIOVESE (Marche) 2011 BRUNELLO RISERVA $160 Cantine il Poggiolo Toscana Z $13 ½ litre $33 - z $50 BARBERA B’ALBA (Piemonte) 2014 CHIANTI RISERVA DUCALE ORO z $130 Z $13 - ½ litre $33 - z $50 Cantine Ruffino Toscana RUBRATO (Toscana) Z z $13 - ½ litre $33 - $50 2011 GATTINARA z $160 Cantine Travaglini Piemonte PRIMITIVO (Puglia) Z $13 - ½ litre $33 - z $50 z ROMA (Lazio) 2015 LUCE $240 Z $13 - ½ litre $33 - z $50 Tenuta Luce Della Vite Toscana NERO D’AVOLA (Sicilia) Z $12 - ½ litre $30 - z $45 2015 TIGNANELLO z $240 CABERNET SOUVIGNON (Friuli) Cantine Marchesi Antinori Toscana Z $12 - ½ litre $30 - z $45 z AGLIANICO (Campania) $55 2008 BRUNELLO RISERVA z $220 CANNONAU (Sardegna) z $60 Cantine Cosimi il Poggiolo Toscana GRIGNOLINO D’ASTI (Piemonte) z $65 CHIANTI RISERVA (Toscana) z $70 PINOT NOIR (Alto Adige) z $70 2010 SASSICAIA z $520 Tenuta San Guido Bolgheri Toscana DOLCETTO D’ALBA (Piemonte) z $70 MORELLINO DI SCANSANO (Toscana) z $80 z z 2009 SASSICAIA $600 ROSSO DI MONTALCINO (Toscana) $80 Tenuta San Guido Bolgheri Toscana LANGHE NEBBIOLO (Piemonte) z $80 z VALPOLICELLA RIPASSO (Veneto) $80 2014 ORNELLAIA z $600 Cantine Bolgheri Toscana LUCENTE (Toscana) z $90 AMARONE (Veneto) z $110 BAROLO (Piemonte) z $120 BRUNELLO (Toscana) z $130 TAURASI (Campania) z $120 Prices do not include HST | Please advise us of any allergy concerns prior to ordering 202006 Cucina Regionale Sud ANTIPASTI ANTIPASTO DELLO CHEF Chef David’s daily choice. INSALATA DEL SUD (LAZIO) $13 Mixed green salad, fried lentil, pecorino Romano, balckberries, cherry tomato, Italian dressing. COZZE ROSSE $14 Mussels served in a fresh tomato sauce with garlic, onion and fresh basil. CALAMARI RIPIENI (CAMPANIA) $14 Sautee squid filled with red snapper, sweet corn, roasted red pepper, served with fresh arugula. CAPRESE SALAD $16 Fresh buffalo mozzarella, tomatoes, and basil, drizzled with extra virgin olive oil and balsamic reduction. COCKTAIL DI GAMBERI (PUGLIA) $18 Tiger shrimps served cold with Julienne of lettuce, topped with homemade Salsa Rosa. TAVOLOZZA DI SALUMI <FOR ONE> $16 <FOR TWO >$30 Parma Prosciutto di Parma, cacciatore sausage, homemade porchetta, Parmigiano Reggiano, marinated olives. CARPACCIO DI MANZO $18 Thinly sliced marinated raw beef tenderloin and Parmigiano Reggiano drizzled with a balsamic Italian dressing served with arugula. BURRATA <SMALL> $16 <LARGE> $30 Fresh Italian cheese made from buffalo mozzarella and cream that has a luxurious creamy centre. Served with cherry tomatoes and crostini. PASTA PASTA AL POMODORO $17 Your choice of any of our pastas (Tagliatelle, Agnolotti, Penne, Ravioli, Conchiglie) served in a tomato sauce. PENNE ALLA SICILIANA (SICILIA) $24 Italian classic durum penne with sundried tomato, black olives, eggplant, capers, splash of tomato sauce and chef David La Cucina piccante. LASAGNE AL FORNO (LAZIO) $26 Traditional Bolognese sauce between layers of pasta and mozzarella, with Parmigiano and Bechamel sauce. RAVIOLI MASCARPONE E SPECK $26 Homemade ravioli stuffed with spinach and ricotta in a creamy mascarpone sauce and speck. AGNOLOTTI ALLA NAPOLETANA (CAMPANIA) $27 Fresh made pasta filled with mushrooms, tossed with Arugula and sunflower seeds pesto, finished with fresh Buffalo mozzarella. CONCHIGLIE AI FRUTTI DI MARE (PUGLIA) $28 Italian classic Conchiglie pasta with calamari, mussels, sea bass and shrimps in a marinara sauce. TAGLIATELLE ALL’ARAGOSTA $29 Classic homemade fettuccine pasta made with Caribbean lobster meat and tiger shrimps in a whiskey rose crème sauce. Signature Italian dish Prices do not include HST | Please advise us of any allergy concerns prior to ordering LCG202006 Cucina Regionale Sud CARNE e PESCE CONIGLIO AL GINEPRO $28 Fresh Wellington County Rabbit slow cooked, seasoned with fresh herbs, diced tomato, juniper, capers, in a white wine sauce, served with roasted potato. PORCHETTA ALLA ROMANA (LAZIO) $26 Handmade Porchetta slow cooked Romaine style, served with arugula and cherry tomato. SPEZZATINO DI CINGHIALE (ABRUZZO) $28 Slow cooked wild boar with tomato, bayleaf, red onion, carrots, and red wine, served with roasted potato. AGNELLO E FAGIOLI (BASILICATA) $37 Oven roasted Ontario lamb chop lightly marinated with fresh herbs, served with been salad. TAGLIATA DI MANZO $38 Grilled 14 oz. AAA rib-eye steak sliced and drizzled with extra virgin olive oil served with souteed rapini. FILETTO AL BAROLO $39 10 oz.Black Angus Filet mignon in a Barolo wine sauce served on a bed of asparagus. PESCATO DEL GIORNO MARKET PRICE Daily fresh market fish, based on availability. Signature Italian dish Prices do not include HST | Please advise us of any allergy concerns prior to ordering LCG202006.
Load more

Recommended publications
  • Fratelli-Wine-Full-October-1.Pdf
    SIGNATURE COCKTAILS Luna Don Julio Blanco, Aperol, Passionfruit, Fresh Lime Juice 18 Pear of Brothers Ketel One Citroen, Pear Juice, Agave, Fresh Lemon Juice 16 Sorelle Absolut Ruby Red, Grapefruit Juice, St. Elder, Prosecco, Aperol, Lemon Juice 16 Poker Face Hendricks, St. Elder, Blackberry Puree, Ginger Beer, Fresh Lime Juice 17 Famous Espresso Martini Absolut Vanilla, Bailey’s, Kahlua, Frangelico, Disaronno, Espresso, Raw Sugar & Cocoa Rim 19 Uncle Nino Michter’s Bourbon, Amaro Nonino, Orange Juice, Agave, Cinnamon 17 Fantasma Ghost Tequila, Raspberries, Egg White, Pomegranate Juice, Lemon Juice 16 Tito’s Doli Tito’s infused pineapple nectar, luxardo cherry 17 Ciao Bella (Old Fashioned) Maker’s Mark, Chia Tea Syrup, Vanilla Bitters 17 Fratelli’s Sangria Martell VS, Combier Peach, Cointreau, Apple Pucker, red or white wine 18 BEER DRAFT BOTTLE Night Shift Brewing ‘Santilli’ IPA 9 Stella 9 Allagash Belgian Ale 9 Corona 9 Sam Adams Seasonal 9 Heineken 9 Peroni 9 Downeast Cider 9 Bud Light 8 Coors Light 8 Buckler N.A. 8 WINES BY THE GLASS SPARKLING Gl Btl N.V. Gambino, Prosecco, Veneto, Italy 16 64 N.V. Ruffino, Rose, Veneto, Italy 15 60 N.V. Veuve Clicquot, Brut, Reims, France 29 116 WHITES 2018 Chardonnay, Tormaresca, Puglia, Italy 17 68 2015 Chardonnay, Tom Gore, Sonoma, California 14 56 2016 Chardonnay, Jordan Winery, Russian River Valley, California 21 84 2017 Falanghina, Vesevo, Campania, Italy 15 60 2018 Gavi di Gavi, Beni di Batasiolo, Piemonte, Italy 14 56 2018 Pinot Grigio, Villa Marchese, Friuli, Italy 14 56 2017 Riesling, Kung
    [Show full text]
  • WINE LIST Tangent, Sauvignon Blanc, 2017 8 32 80 Edna Valley, California Bosco Del Merlo ‘Turranio,’ Sauv
    WHITES 5OZ /25OZ /64OZ B WINE LIST Tangent, Sauvignon Blanc, 2017 8 32 80 Edna Valley, California Bosco del Merlo ‘Turranio,’ Sauv. Blanc, 2017 12 48 Friuli, Italy Miner, Sauvignon Blanc, 2017 55 SPARKLING / CHAMPAGNE / SPARKLING ROSÉ Napa Valley, California 5OZ /25OZ /64OZ B Domaine Bonnard, Sancerre, 2017 52 Zardetto, Prosecco Brut, nv 7 28 70 Loire Valley, France Valdobbiadene, Italy Lucien Crochet, le Croix du Roy, 2017 95 Santome, Extra Dry Prosecco, nv 36 Loire Valley, France Veneta, Italy Riff, Pinot Grigio, 2017 9 36 Barone Pizzini, Brut Animante, nv 70 Trentino-Alto Adige, Italy Lombardy, Italy Fantinel, Pinot Grigio, 2017 40 Henriot, Brut Blanc de Blancs, nv 25 100 Friuli, Italy Champagne, France Santa Margherita, Pinot Grigio, 2018 16 64 Bruno Paillard, Grand Cru Blanc de Blancs, nv 180 Trentino-Alto Adige, Italy Champagne, France Nickel & Nickel, Chardonnay, 2017 70 Veuve Clicquot ‘Ponsardin’, Brut, nv 150 Carneros, California Champagne, France Antinori “Bramito del Cervo”, Chardonnay, 2017 12 48 Veuve Clicquot ‘Ponsardin’, Brut, nv, 1.5l 300 Umbria, Italy Champagne, France Forman Vineyard, Chardonnay, 2017 170 Belstar Cuvée Rosé, nv 8 32 Napa Valley, California Veneto, Italy Il Borro “LeMelle”, Chardonnay, 2017 52 Laurent-Perrier Rosé, nv 220 Tuscany, Italy Champagne, France Contratto “For England”, Brut Rosé, Blanc de noir, 2011 90 Piedmont, Italy Cantina Della Volta, Lambrusco, Brut Rosso, 2016 11 44 Emilia Romagna, Italy Cantina Della Volta, Lambrusco, Rosé Metodo Classico, 2014 70 UNIQUE WHITES Emilia Romagna, Italy 5OZ
    [Show full text]
  • The Italian Wine Sector
    The Italian Wine Sector 28 Feb 2017 The Italian wine sector is the world’s largest wine producer and its second largest exporter by volume behind Spain. This paper gives an overview of wine production, consumption, imports and exports for the Italian wine sector and how these compare with Australia. Production Italy produces the most wine of any country in the world. The OIV estimated that while Italian wine production fell by 1.2 per cent in 2016 to 4.9 billion litres this still placed Italy ahead of France (4.2 billion litres) and Spain (3.8 billion litres In comparison, Australian wine production is one quarter of Italy’s (1.2 billion litres). Between 2001 and 2015, Italian wine production averaged 4.7 billion litres, reaching a peak of 5.4 billion litres in 2006. Italian wines are categorised by their official quality level designation. The highest quality level in Italy is Denominazione d’Origine Controllata e Garantita (DOCG), of which there are currently 74. The second level is Denominazione d’Origine Controllata (DOC). There are 334 DOCs. European Union (EU) law allows Italian producers to continue to use these terms, but the EU officially considers both to be at the same level of Protected Designation of Origin or PDO –known in Italy as Denominazione d’Origine Protetta (DOP). Therefore, the DOP list contains all 408 DOCs and DOCGs together. The quality level below this, which has less stringent requirements and therefore gives producers more flexibility on how they make their wines, is called Indicazione Geografica Protetta (IGP) – or Protected Geographic Indication in English.
    [Show full text]
  • Staff, Visiting Scientists and Graduate Students at the Pescara Center December 2012 2
    Staff, Visiting Scientists and Graduate Students at the Pescara Center December 2012 2 Contents ICRANet Faculty Staff……………………………………………………………………. p. 17 Adjunct Professors of the Faculty .……………………………………………………… p. 36 Lecturers…………………………………………………………………………………… p. 64 Research Scientists ……………………………………………………………………….. p. 76 Visiting Scientists ………………………………………………………………………... p. 86 IRAP Ph. D. Students ……………………………………………………………………. p. 103 IRAP Ph. D. Erasmus Mundus Students………………………………………………. p. 123 Administrative and Secretarial Staff …………………………………………………… p. 135 3 4 ICRANet Faculty Staff Belinski Vladimir ICRANet Bianco Carlo Luciano University of Rome “Sapienza” and ICRANet Einasto Jaan Tartu Observatory, Estonia Novello Mario Cesare Lattes-ICRANet Chair CBPF, Rio de Janeiro, Brasil Rueda Jorge A. University of Rome “Sapienza” and ICRANet Ruffini Remo University of Rome “Sapienza” and ICRANet Vereshchagin Gregory ICRANet Xue She-Sheng ICRANet 5 Adjunct Professors Of The Faculty Aharonian Felix Albert Benjamin Jegischewitsch Markarjan Chair Dublin Institute for Advanced Studies, Dublin, Ireland Max-Planck-Institut für Kernphysis, Heidelberg, Germany Amati Lorenzo Istituto di Astrofisica Spaziale e Fisica Cosmica, Italy Arnett David Subramanyan Chandrasektar- ICRANet Chair University of Arizona, Tucson, USA Chakrabarti Sandip P. Centre for Space Physics, India Chardonnet Pascal Université de la Savoie, France Chechetkin Valeri Mstislav Vsevolodich Keldysh-ICRANet Chair Keldysh institute for Applied Mathematics Moscow, Russia Damour Thibault Joseph-Louis
    [Show full text]
  • BUBBLES PINOT NOIR-CHARDONNAY, Pierre
    Wines By The Glass BUBBLES PINOT NOIR-CHARDONNAY, Pierre Paillard, ‘Les Parcelles,’ Bouzy, Grand Cru, 25 Montagne de Reims, Extra Brut NV -treat yourself to this fizzy delight MACABEO-XARELLO-PARELLADA, Mestres, 'Coquet,' Gran Reserva, 14 Cava, Spain, Brut Nature 2013 -a century of winemaking prowess in every patiently aged bottle ROSÉ OF PINOT NOIR, Val de Mer, France, Brut Nature NV 15 -Piuze brings his signature vibrant acidity to this juicy berried fizz WHITE + ORANGE TOCAI FRIULANO, Mitja Sirk, Venezia Giulia, Friuli, Italy ‘18 14 -he made his first wine at 11; now he just makes one wine-- very well, we think FRIULANO-RIBOLLA GIALLA-chardonnay, Massican, ‘Annia,’ 17 Napa Valley, CA USA ‘17 -from the heart of American wine country, an homage to Northern Italy’s great whites CHENIN BLANC, Château Pierre Bise, ‘Roche aux Moines,’ 16 Savennières, Loire, France ‘15 -nerd juice for everyone! CHARDONNAY, Enfield Wine Co., 'Rorick Heritage,' 16 Sierra Foothills, CA, USA ‘18 -John Lockwood’s single vineyard dose of California sunshine RIESLING, Von Hövel, Feinherb, Saar, Mosel, Germany ‘16 11 -sugar and spice and everything nice TROUSSEAU GRIS, Jolie-Laide, ‘Fanucchi Wood Road,’ Russian River, CA, USA ‘18 15 -skin contact lends its textured, wild beauty to an intoxicating array of fruit 2 Wines By The Glass ¡VIVA ESPAÑA! -vibrant wines sprung from deeply rooted tradition and the passion of a new generation VIURA-MALVASIA-garnacha blanca, Olivier Rivière, ‘La Bastid,’ Rioja, Spain ‘16 16 HONDARRABI ZURI, Itsasmendi, ‘Bat Berri,’ Txakolina
    [Show full text]
  • Tiberio ARCHIVIO MONTEPULCIANO D'abruzzo - 2017 REGION: ITALY - ABRUZZO
    Tiberio ARCHIVIO MONTEPULCIANO D'ABRUZZO - 2017 REGION: ITALY - ABRUZZO THE WINE Vineyard Profile The Archivio is a “single vineyard” Montepulciano d’Abruzzo coming from a specific 1.2 hectare portion of our historical 2.5 hectare vineyard planted to 65 years old Montepulciano vines. It is from this vineyard that over the years we identified, selected and then propagated our massal selections of Montepulciano vines with which we have planted all our Montepulciano vineyards. The Archivio is a special portion of this larger vineyard because it is the only plot on the whole property that has a strong clay presence in the subsoil (limestone soil – subsoil with presence of clay and iron oxide). The Montepulciano that grows in the Archivio vineyard has different characteristics and so do the wines that are made with it. It is from this vineyard that we identified four different Montepulciano biotypes that look and behave differently from other known Montepulciano biotypes and clones. Therefore, it represents our estates’s historical Montepulciano vines library , or archive (hence the wine’s name: “archivio” in Italian translates to TIBERIO archive). The four biotypes have been named after our estate’s dogs, that are as much a part of our family’s history as the wines we make. The story of Azienda Agricola Tiberio rings Differences between the four biotypes are numerous, but these can be generalized more like a new world tale than one from in: one biotype is characterized by smaller round berries with thicker skins that the old world of the ancient lands reach full physiologic polyphenol ripeness with greater ease, Tione98 ; a second beneath the Majella and Gran Sasso biotype that has grapes with thin skins (and therefore a lower skin to pulp ratio mountains in Abruzzo.
    [Show full text]
  • View Trabocco's Wine List Here
    Wine and Drinks Trabocco Signature Cocktails Classic Cocktails Vesper Trabocco’s Signature Cocktails feature Alameda’s Gin, Vodka, Cocchi Americano own St. George Spirits and Cosmopolitan Hangar 1 Vodkas Vodka, triple sec, cranberry, lime Rare Old Fashioned Trabocchino Eagle Rare Bourbon, Angostura bitters, lemon twist St George Terroir Gin, Cochi Americano, Absinthe Mojito Verte Silver rum, mint, lime, soda Doppio Tempo Sidecar St George Botanivore Gin, Limoncello, thyme Brandy, triple sec, lemon, sugared rim Sazerac Spritz Aperol, Prosecco , soda Bulleit Rye, St. George Absinthe, Peychaud’s Campari Spritz bitters Campari, Prosecco, soda Double-Barreled Negroni St. George Dry Rye Gin, Campari, Sweet Vermouth (aged in oak) Specialty Cocktails Citronella Agro Dolce Hangar 1 Buddha’s Hand Citron, Limoncello, Aperol, St. Germain, lime Rosemary, Egg White, house-made orange bitters The Bitter Italian Milano Mule Larceny Bourbon, Carpano Antica, Angostura Hangar 1 Mandarin Blossom, saffron, ginger beer bitters, Luxardo Cherries South Shore Sling Dante’s Daiquiri St. George Botanivore Gin, Visciola, pineapple, lime, Rhum J.M Agricole Rum, Cappelleti, grapefruit,, lime orange Ferrari Margarita Alameda Royale Milagro Silver tequila, Gran Gala, agave, lime St. George Raspberry liquor, Prosecco Il Bello Basil Martini Milagro tequila, lime, simple syrup, jalapeno, ginger Hangar 1 vodka, triple sec, lime, fresh basil beer Bloody Mary St. George Green Chile Vodka, house-made Mary mix Wines by the Glass Rock Wall Wines on Tap Glass/Carafe ( 1/2 liter)
    [Show full text]
  • Antipasti Zuppa Del Giorno Insalate Primi Piatti Secondi
    ANTIPASTI PRIMI PIATTI Bruschetta Smaller portions are available for rigatoni and casarecce dishes. Our homemade bread with fresh mozzarella, fresh basil, PASTA FRESCA olive oil, and a garlic and cherry tomato rub. $5.95 Rigatoni con Mozzarella Mozzarella al Forno San Marzano tomato sauce, fresh mozzarella, Prosciutto-wrapped fresh mozzarella grilled and then fresh basil, parmigiano. $13.50 baked in San Marzano tomato sauce. Topped with parmigiano Add prosciutto or salsiccia $3.00 and an arugula salad. $12.95 Casarecce con Tre Carne Polpette del Giorno A rich ragu with wild boar, chicken and prosciutto. Meatballs of the day. Ask your wait staff for our current preparation. Roasted San Marzano tomatoes. Topped with parmigiano. $21.95 Carpaccio Agnolotti di Marcelli Thinly sliced rare beef with parmigiano shavings, Pasta stuffed with Primo Sale, Pecorino di Parco, Fiorello, lemon, olive oil, and arugula. $12.50 and taleggio cheeses. Tossed in a light Muffato cheese sauce and topped with crumbled candied lamb. $23.95 Insalata di Mare Cuttlefish, calamari, shrimp, octopus, celery, frisee, treviso PASTA SECCA dressed with olio fresco and lemon juice. $13.95 Garganelli ai Profumi di Gran Sasso Seppie alla Plancha A vibrant green spinach laced and herb scented veal, chicken, Calamari’s elegant cousin! Plancha-cooked cuttlefish and pancetta ragu tossed with raw milk Pecorino del Parco served in a light lemon, white wine and garlic sauce. $13.95 cheese in Rustichella d'Abruzzo pasta. $19.95 Caldo di Mare Linguini con Filetti di Pomodori Southern style mussels and clams sauteed in garlic, olive oil, Fresh cherry tomatoes, basil, and arugula in a light tomato glaze.
    [Show full text]
  • Brunch Contorni Pastries
    PIZZA BRUNCH S LA COLOMBE COFFEE NCAKE ESPRESSO 3 HANGER STEAK & EGGS PA GLUTEN FREE ADD5 27 BUTTERMILK STRONG DRIP 3.50 8oz Grass-fed Hanger Steak, BLUEBERRY PANCAKES 15 VEGAN CASHEWMOZZARELLA ADD 4 AMERICANO 3.25 2 Eggs Sunny Side Up, Toast PANCAKES 17 ADD EGG 1 Salted Butter, Maple Syrup Wild Blueberry Compote MACCHIATO 3.25 MARKET SALAD 14 21 CAPPUCCINO 3.75 SPICY BRUNCH PIZZA Watercress, Frisée, Herbs, RICOTTA & TART CHERRY17 Tomato Sauce, Mozzarella, Chorizo, CAFFÉ LATTE 4.25 Sherry Shallot Vinaigrette Sheep's Milk Ricotta, Cherry Compote N'Duja, Fresnos, Egg 16 MARINARA 17 SAN BENEDETTO Tomato Sauce, Anchovies, Olives, Poached Eggs, Smoked Ham, CONTORNI Garlic, Oregano, Basil English Muffins, Hollandaise, Green Salad 17 17 NORVEGESE 6 MARGHERITA DRESSED AVOCADO Poached Eggs, Smoked Salmon, I Tomato Sauce, Mozzarella, Basil Everything Spice B BITE English Muffins, Hollandaise, Green Salad BACON 9 NAPOLI 19 11 YOGURT & GRANOLA Thick Cut Maple Peppered Bacon 4 - DIET COKE 3 Tomato Sauce, Mozzarella, Anchovies, COCA COLA Yogurt, Pistachio Granola, Seasonal Berries 5 Olives, Garlic, Oregano FENTIMAN'S GINGER BEER TOAST & JAM 6 WATER 7 CAPOCOLLO 19 FRESH BAKED FOCACCIA Salted Butter, Seasonal Jam SMERALDINA 4 Tomato Sauce, Mozzarella, Hot Coppa, Basil & WHIPPED RICOTTA 8 FRESHLY SQUEEZED LEMONADE 4 Imported Sheep’s Milk Ricotta, TWO EGGS 6 ETENED BLACK ICED TEA 20 UNSWE BUFALA Cured Olives, Preserved Lemons Any Style 6 Tomato Sauce, Buffalo Milk Mozzarella, Basil FRESHLY SQUEEZED ORANGE OMELETTE DEL GIORNO ROASTED POTATOES 6 SALSICCIA
    [Show full text]
  • Carbonaraday
    6 APRIL 2019: #CARBONARADAY NEVER WAS THERE A MORE DEBATED RECIPE... THE ORIGIN AND EVOLUTION OF “CARBONARA” ACCORDING TO THE BOOKS OF ACADEMIA BARILLA’S GASTRONOMIC LIBRARY It is cited for the first time in an Italian film from 1951 starring Aldo Fabrizi. And three years later, it appears in the literary work “Racconti Romani” (Roman Tales) by Alberto Moravia. But the first recipe for pasta alla carbonara was published – strangerly enough – in a restaurant guide for a district in Chicago. Luca Cesari’s research work in Academia Barilla’s Gastronomic Library provides a detailed, totally new reconstruction of the origins and evolution of the world’s most popular pasta dish. Suffice to say that the ingredients of the first ever carbonara’s recipe published in Italy were bacon, gruyere and garlic: not a trace of pecorino cheese, guanciale (cured pork jowl) or pepper – as purists would say! For #CarbonaraDay 2019, Barilla starts from the origins of this recipe, giving s nod to the future through a contest organised in cooperation with La Cucina Italiana, that will give food influencers, journalists and pasta lovers the chance to make their own version of carbonara, using the classic ingredients, or opting for the new ones… It is the most widely debated, interpreted and beloved Italian recipe in the world. The etymology of its name is still a mystery, with three possible explanations: the carboneria (a secret society), the carbonai (charcoal kiln builders) and the colour of the pepper used to prepare it. While, considering the origin of the recipe various theories are still being debated.
    [Show full text]
  • Abruzzo Cellar Wine Club Notes January 2018.Pages
    WINE CLUB CHRONICLE January 2018 issue no. 93 crushak.com The Hills of Abruzzo CELLAR CLUB Masciarelli Montepulciano d’Abruzzo 2015 grape: Montepulciano winemaking: grapes blended from six distinct small vineyard plots, vinified and aged in stainless steel Absolutely the perfect expression of the Montepulciano grape: juicy and generous, with bright fruit, a touch of smoke, and an appetizing hint of bitterness. We test-drove this with mushroom and pepper pizza, with lamb skewers, with lentil stew, and it hit the mark on every dish! Masciarelli truly is the benchmark for many in the region, and we Welcome to mid-winter everyone! You know what that strongly hope to carry this and many more wines of theirs for years to come. Drink now, with almond dukkah means: ice-glazed streets, bone-chilling winds…and the lamb skewers and grilled radicchio perfect time to cook up some hearty dishes and pop some soulful bottles of wine! It is with great delight, Masciarelli Trebbiano d’Abruzzo 2016 and a rumble in our tummies, that we bring you the grape: Trebbiano fabulous food-loving wines of Central Italy’s Abruzzo winemaking: from four vineyard sites with vines region. Perennially overshadowed by the better-known averaging 40 years old, vinified in stainless steel Chiantis and Barolos of the world, Abruzzo’s wines remain somewhat unrecognized and undervalued (i.e. Wow. Just wow. It’s bottles like these that remind us just how wonderful it is to seek out the lesser-known, the incredibly quality for the price), but they are as joyous uncommon, the hard-to-pronounce wines of the world; and friendly and delightful as bottles of wine come.
    [Show full text]
  • Regione Abruzzo
    20-6-2014 Supplemento ordinario n. 48 alla GAZZETTA UFFICIALE Serie generale - n. 141 A LLEGATO REGIONE ABRUZZO Tipologia N° Prodotto 1 centerba o cianterba liquore a base di gentiana lutea l., amaro di genziana, 2 digestivo di genziana Bevande analcoliche, 3 liquore allo zafferano distillati e liquori 4 mosto cotto 5 ponce, punce, punk 6 ratafia - rattafia 7 vino cotto - vin cuott - vin cott 8 annoia 9 arrosticini 10 capra alla neretese 11 coppa di testa, la coppa 12 guanciale amatriciano 13 lonza, capelomme 14 micischia, vilischia, vicicchia, mucischia 15 mortadella di campotosto, coglioni di mulo 16 nnuje teramane 17 porchetta abruzzese 18 prosciuttello salame abruzzese, salame nostrano, salame artigianale, Carni (e frattaglie) 19 salame tradizionale, salame tipico fresche e loro 20 salame aquila preparazione 21 salamelle di fegato al vino cotto 22 salsiccia di fegato 23 salsiccia di fegato con miele 24 salsiccia di maiale sott’olio 25 salsicciotto di pennapiedimonte 26 salsicciotto frentano, salsicciotto, saiggicciott, sauccicciott 27 soppressata, salame pressato, schiacciata, salame aquila 28 tacchino alla canzanese 29 tacchino alla neretese 30 ventricina teramana ventricina vastese, del vastese, vescica, ventricina di guilmi, 31 muletta 32 cacio di vacca bianca, caciotta di vacca 33 caciocavallo abruzzese 34 caciofiore aquilano 35 caciotta vaccina frentana, formaggio di vacca, casce d' vacc 36 caprino abruzzese, formaggi caprini abruzzesi 37 formaggi e ricotta di stazzo 38 giuncata vaccina abruzzese, sprisciocca Formaggi 39 giuncatella
    [Show full text]