DOCSLIB.ORG

Merkin Vineyards Tasting Room & Osteria

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Merkin Vineyards Tasting Room & Osteria MERKIN VINEYARDS TASTING ROOM & OSTERIA ANTIPASTI FROM OUR FARM TO YOUR TABLE SALUMI . 15 FROM OUR VINES TO YOUR GLASS an assortment of imported meats served • All of our wines are produced • All of our pastas and breads are with nuts, preserves and fresh baked bread by MJ Keenan and his team made from scratch inhouse by see chalkboard or ask your server for daily offerings from our 110 acres of Estate Chef Chris Smith and our mag- Vineyards in both the Verde ical kitchen staff using Arizona FORMAGGIO . 15 Valley and Willcox, Arizona. grown and milled flour. an assortment of imported cheeses served with nuts, preserves and fresh baked bread • Our fruits and vegetables are • Our house made gelati and farmed by Maynard’s father, sorbetti are hand crafted by see chalkboard or ask your server for daily offerings Mike Keenan, who moved here Chef Kelley E. Foy using Arizona from Michigan to battle the Ari- produced dairy and fresh CHARCUTERIE . 20 zona elements daily in our Verde ingredients grown in the an assortment of imported meats & cheeses served Valley Greenhouses, Gardens, Merkin Vineyards Greenhouses, with nuts, preserves and fresh baked bread and Orchards. Gardens, and Orchards. see chalkboard or ask your server for daily offerings LE VERDURE . 13 seasonal grilled & raw veggies from our gardens with house made sauces & spreads see chalkboard or ask your server for daily offerings BRUSCHETTA PANE(contains nuts) . 9 TRADITIONALE . 8 assorted freshly baked breads served with hummus, tomato, capers, garlic, basil and balsamic reduction our house made preserve, and whipped butter MILANESE . 8 IL GIARDINI prosciutto, microgreens, mascarpone, shaved parmesan and EVOO DAILY BRUSCHETTA . 8 B ORCHARD SALAD . p 7, 9 see chalkboard or ask your server for daily offerings Merkin Garden greens, seasonal fruit from our Merkin Orchard, pumpkin seeds, prickly pear vinaigrette MERKIN DAILY SALAD . 14 LASAGNA CUPCAKES fresh ingredients harvested from Merkin Orchards & Gardens, served with house made dressings. all lasagna cupcakes are created with house made see chalkboard or ask your server for details duck egg pasta and fresh ingredients harvested from Merkin Gardens and Greenhouses, served with side salad and bread TAKE & BAKE CUPCAKES $8 each or 2 for $14 PASTA VEGGIE . 12 DAILY PASTA . market seasonal vegetables from our Merkin Gardens & see chalkboard or ask your server for details Greenhouses, pomodora, ricotta, mozzarella, pecorino MERKIN MAC & CHEESE . 14 MEAT . 12 prickly pear infused pasta with pancetta-mascarpone house made bolognese, Merkin Greenhouse swiss chard, cream sauce, dusted with beet powder ricotta, mozzarella, pecorino CAVATELLI PESTO. 14 CHICKEN RELLENO . 12 ricotta and goat cheese hand cut pasta shells roasted chicken, roasted poblano peppers and onions, with house made seasonal pesto bechamel, smoked ricotta, mozzarella, pecorino CACIO E PEPE . 13 SEASONAL . 12 spaghetti with a traditional cracked black ask your server for details pepper and parmigiano & pecorino blend TAGLIOLINI E RAGU . 14 DOLCE ribbon shaped egg pasta, with Arizona grass fed beef ragu, pecorino and basil DAILY DESSERT . 8 GNOCCHI . 14 see chalkboard or ask your server for details traditionally prepared potato dumpling with GELATI & SORBETI . 11 sage and prosciutto di parma cream sauce house made Gelati & Sorbeti made from fresh ingredients add to any dish: Merkin Garden grilled vegetables +6 harvested from Merkin Vineyards Orchards & Gardens seasoned chicken breast +6.5 or beef sirloin* +7.5 ask server for the selection of flavors. May contain nuts *These items are served raw or undercooked, or contain (may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. 11.4 .
Load more

Recommended publications
  • Touchofitaly.Com (302) 703-3090
    PRIMI PIATTI SECONDI PIATTI Orecchiette con Salsiccia e Friarielli 18 Pollo al Taleggio 21 Ear shaped pasta with Italian sausage and broccoli rabe sautéed in Chicken cutlet breaded in our homemade bread crumbs, pan-seared in garlic, and EVOO a white wine Italian herb sauce then topped with melted taleggio cheese and prosciutto di parma, served over a bed of sautéed spinach Ravioli 18 Borgatti’s hand-crafted cheese ravioli topped with our homemade Salmone Oreganata 21 tomato basil sauce and a dollop of fresh ricotta Salmon roasted in our wood-fired oven then topped with warm caponata, served with escarole and cannellini beans Fettuccine Alfredo 18 Filetto di Manzo alla Griglia 28 Homemade fettuccini pasta tossed in a light parmigiano reggiano Fire-grilled hanger steak with Italian seasonings served with sautéed cream sauce topped with seared pancetta and shaved asiago cheese peppers, onions, and broccoli rabe Costoletta di Vitello 30 Garganelli alla Bolognese 19 Porterhouse veal chop roasted to a medium temperature in our wood- Homemade penne style pasta tossed in our classic meat sauce topped fired oven, seasoned with Italian herbs and EVOO, served with spinach with freshly grated parmigiano reggiano and basil and rosemary roasted potatoes Tagliatelle Fra’ diavolo 24 Pollo alla Contadina 23 Thin flat noodles with shrimp, clams, mussels, and calamari tossed Oven roasted chicken on the bone with sweet Italian sausage sautéed in a spicy hot marinara sauce with peppers, onions, potatoes, EVOO, and rosemary Gnocchi Calciano 14 Light as a feather
    [Show full text]
  • Pasta ($10) Meat ($15) Fish
    LUNCH ONLY / 12PM-4PM / TAKE OUT ONLY / DUPONT (202-483-3070) / 14TH (202-290-1178) PASTA ($10) Add: Meat Sauce $3.99, Shrimp (5 pcs) $4.99, Chicken $6.99, Gluten free Penne, Spaghetti $4.99 - Whole Wheat Penne, Spaghetti $2.99 Penne All'arrabbiata spicy tomato sauce, garlic Penne alla Margherita fresh tomato sauce, fresh basil, mozzarella Spaghetti con Polpette di Manzo spaghetti, fresh tomato sauce, beef meatballs Capellini con Pomodoro e Basilico angel hair pasta, fresh tomato sauce, garlic, basil Fettuccine Alfredo homemade fettuccine in a parmesan cream sauce Carbonara spaghetti, onions, pancetta, black pepper, egg Cavatelli homemade cavatelli, Italian sausage, tomato sauce, parmesan, broccoli rabe Ravioli Della Nonna homemade ravioli filled with pumpkin, amaretti, butter sage sauce Cacio e Pepe homemade tagliolini, parmigiano, pecorino, black pepper, olive oil MEAT ($15) Pollo alla Milanese Milanese style breaded chicken breast, cherry tomatoes, arugula Battuta di Pollo pounded, grilled chicken breast, mixed greens, cherry tomatoes FISH ($15) Salmone alla Griglia grilled fillet of Atlantic salmon, seasonal vegetables, olives, capers PIZZA ($10) Marinara* San Marzano tomato sauce, roasted garlic, oregano. Margherita Classica San Marzano tomato sauce, fresh mozzarella, basil. Napoletana* San Marzano tomato sauce, anchovies, capers, oregano. Sofia San Marzano tomato sauce, fresh mozzarella, gorgonzola, dolci. Salami San Marzano tomato sauce, fresh mozzarella, pepperoni, mushrooms. Vegetariana* San Marzano tomato sauce, roasted bell peppers, eggplant, zucchini. Indiavolata Fresh mozzarella, Italian sausage, broccoli rabe. Without san marzano tomato sauce Caciottaro Four cheeses: mozzarella, gorgonzola, taleggio, grana. Without san marzano tomato Verdona Ricotta cheese, spinach, olives, capers, mozzarella. Without san marzano tomato sauce .
    [Show full text]
  • L'eccellenza Quotidiana
    PDF Compressor Pro L’eccellenza quotidiana The Daily Excellence Regalati ogni giorno il massimo della qualità Have the maximum quality every day Granoro...your everyday First choice PDF Compressor Pro DIAGRAMMA DI FLUSSO PROCESS FLOW DIAGRAM ACCETTAZIONE MATERIE PRIME ACCEPTING RAW MATERIALS IMPASTO SEMOLA E ACQUA MIXING SEMOLINA AND WATER ESTRUSIONE EXTRUSION ESSICCAZIONE DRYING PROCESS PESATURA E CONFEZIONAMENTO WEIGHING AND PACKAGING METAL - CHECKING METAL - CHECKING INCARTONAMENTO PACKAGES IN CARTON BOX STOCCAGGIO PER IL CONSUMO FINALE STORAGE FOR END USING PDF Compressor Pro Famiglie di Prodotti Product Ranges FORMATI NORMALI • Conf. da 500 g e 1 kg • Pasta Lunga • Pasta Corta • Pastine GLI SPECIALI SEMOLA • Gli Speciali Semola • Pasta Lunga e LE SPECIALITÀ DI • Pasta Corta ATTILIO • Pastine • Gli Speciali Semola Nidi • Le Specialità di Attilio • Gli Speciali da Forno • Cannelloni Semola • Lasagne Semola • Lasagne Uovo PASTA ALL’UOVO e • Pasta all’Uovo • I Nidi all’Uovo SFOGLIA ANTICA • Le Pastine all’Uovo • Sfoglia Antica • Nidi all’Uovo con Sfoglia Ruvida LINEA BIOLOGICA • Pasta di semola da Agricoltura Biologica • Linea Rossa E Olio da • Passata di Pomodoro Bio Agricoltura Biologica • Pomodorini al naturale Bio • Polpa di Pomodoro Bio • Olio Extravergine di Oliva da Agricoltura Biologica CUORE MIO • Pasta Cuore Mio I FRESCHI • Gnocchi di Patate • Chicche di Patate LINEA ROSSO CUOCO • Passata di pomodoro • Pomodori Pelati • Pomodori Pelati San Marzano • Pomodorini al naturale • Polpa di Pomodoro CONDIMENTI • Condimenti • Crema di Peperoncino picc. Calabrese SUGHI PRONTI e • Patè di Olive Taggiasche LEGUMI • Pesto alla genovese • Sughi Pronti • Al Basilico • Alle Olive • Ai Funghi Porcini • All’Arrabbiata • Al Tonno • Alla Napoletana • Alla Bolognese • Legumi in vetro • Fagioli Cannellini • Fagioli Borlotti • Ceci • Piselli extra fi ni • Legumi in barattolo • Fagioli Cannellini • Fagioli Borlotti • Ceci • Piselli extra fi ni • Lenticchie OLIO EXTRAVERGINE • Olio extravergine di Oliva D.O.P.
    [Show full text]
  • The Geography of Italian Pasta
    The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).
    [Show full text]
  • International Culinary Arts & Sciences Institute
    TECHNIQUES CLASSES These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state of the art ICASI facility by professional chefs with years of experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Hrvatin Wednesdays, September 15, 22, 29, October 6, 2021 - 6:00 pm ($345, 4x3hrs, 1.2CEU) Mondays, November 22, 29, December 6, 13, 2021 – 6:00 pm ($345, 4x3hrs, 1.2CEU) Week 1: Knife Skills: French Onion Soup; Warm Vegetable Ratatouille; Vegetable Spring Rolls with Sweet & Sour Sauce; Vegetable Tempura; Garden Vegetable Parmesan Frittata Week 2: Stocks and Soups: Vegetable Stock; Fish Stock; Chicken Stock; Beef Stock; Black Bean Soup; Chicken Noodle Soup; Beef Consommé; Cream of Mushroom Soup; Fish Chowder; Potato Leek Soup Week 3: Grains and Potatoes: Creamy Polenta; Spicy Braised Lentils; Risotto; Israeli Couscous; Pommes
    [Show full text]
  • 10 Types of Pasta and Information About Them
    10 types of pasta and information about them by: Rafael r. emata 3g Name: Mafaldine Name: $u%atini Origin: Origin: -Mafaldine/ Reginette -“bu%o" meaning hole& meaning “ittle “bu%ato" meaning !ueens" pier%ed Bucatini, also "nown as perciatelli, is a thic" spaghetti-- It is a type of ribbon-shaped pasta . It is flat and wide, li"e pasta with a hole running through the center. #he name usually about 1 cm (½ inch) in width, with wavy edges comes from Italian$$bucobuco, meaning %hole%, while bucato means on both sides. It is prepared similarly to other ribbon- %pierced%.&1' based pasta such as linguine and fettuccine. It is ucatini is common throughout a*io, particularly +ome. It is a usually served with a more delicate sauce. tubed pasta made of hard durum wheatwheat flour and water. Its Mafaldine were named in honor of rincess Mafalda of of length is /0 cm (101 in) with a / mm (12 inch) diameter. #he average coo"ing time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or or guanciale, vegetables, cheese, eggs, and anchovies or or sardinessardines.. Name: (appardelle Name: (i''o%%heri Origin: Origin: -“pappare" means “to -“pi''o%%heri" means gobble up “little bit" -#taly -#taly appardelle pasta is an Italian flat pasta cut into a broad ribbon shape. In width, the pasta is between tagliatelle and lasagna. #his pasta is traditionally served with very rich, heavy sauces, #his pasta is commonly recogni*ed as a shorter and especially sauces which include game such as wild sometimes wider version of the tagliatelli pasta, wwhichhich boar, and it is particularly popular in the winter, when it is composed of strips of egg and flour noodles.
    [Show full text]
  • Chart-Of-Pasta-Shapes
    KNOW YOUR 1 of 6 Photographs by Chris Rochelle PASTA (Images not actual size) Here’s a guide to help you tell your paccheri from your penne, your rotelle from your rotini. For more info on the sauces for each pasta, go to www.chow.com / stories / 11099. ACINI DI PEPE ANELLI/ANELLINI BAVETTE BUCatINI CALAMARI SAUCES: Soup SAUCES: Pasta Salad, Soup SAUCES: Pesto, Seafood, SAUCES: Baked, Tomato SAUCES: Seafood, Tomato Tomato Know Your Pasta 2 of 6 CAMpanELLE CAPELLINI CASARECCE CAVatELLI CAVaturI SAUCES: Butter/Oil, Cream/ (a.k.a. Angel Hair) SAUCES: Cream/Cheese, SAUCES: Cream/Cheese, SAUCES: Pasta Salad, Cheese, Meat, Pasta Salad, SAUCES: Butter/Oil, Cream/ Meat, Pesto, Seafood, Meat, Pasta Salad, Soup, Vegetable Vegetable Cheese, Pesto, Seafood, Tomato, Vegetable Vegetable Soup, Tomato, Vegetable CONCHIGLIE DItaLINI FarfaLLE FETTUCCINE FREGULA SAUCES: Cream/Cheese, SAUCES: Baked, Pasta Salad, SAUCES: Butter/Oil, Cream/ SAUCES: Butter/Oil, Cream/ SAUCES: Soup, Tomato Meat, Pasta Salad, Pesto, Soup Cheese, Meat, Pasta Salad, Cheese, Meat, Seafood, Tomato, Vegetable Pesto, Seafood, Soup, Tomato, Vegetable Tomato, Vegetable Know Your Pasta 3 of 6 FUSILLI FUSILLI COL BUCO FUSILLI NAPOLEtanI GEMELLI GIGLI SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Meat, Tomato Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad,
    [Show full text]
  • Renaissance Cocktail Menu
    Renaissance Cocktail Package Your package will include Exclusive use of our Ballroom or Clubroom for four hours Event Specialist Professional Wait staff China and Flatware Choice of linen color for tables and napkins Silver Chafers for food service Lantern and candle decorations for stations Unlimited soft drinks Alcohol ordering and delivery arrangements Free private parking lots Votive candles Table numbers Place cards Direction cards Stationary Appetizers (select two) Imported and Domestic Cheeses with Fresh Strawberries, Grapes and Crackers Fresh Vegetable Crudité with Assorted Dips Hummus, Olive Tapenade, Dalmatia Fig Preserves and Pita Triangles Fresh Tomato Bruschetta, Marinated Grilled Vegetables and Roasted Peppers Fresh Mozzarella, Plum Tomato and Basil Drizzled with Extra Virgin Olive Oil One Hour of Unlimited Butler Style Passed Hors d’oeuvres Select ten Hors d’ oeuvres from our full list of 90 options Dinner Stations Pasta Station Garnished with Parmesan Cheese, Red Pepper Flakes and Sliced Italian Bread Mixed Greens with a Balsamic Vinaigrette Or Traditional Caesar Salad with Croutons (select two) Penne Pasta with Vodka Sauce Cavatelli and Broccoli with Garlic and Oil Rigatoni Bolognaise Penne Pasta with Fresh Grilled Vegetables Fusilli Pasta with Broccoli and Roasted Peppers Tortellini with Vodka Sauce Chef Attended Carving Station Roasted New Potato or Smashed New Potato with Garlic and Cream Assorted Dinner Rolls Garnished with Appropriate Condiments (select two) Roasted Top Round of Beef with Au jus Roasted Peppered
    [Show full text]
  • To Read More About Our Pasta Classes
    Our 9 Pasta Classes Mama Isa’s Cooking School 1- TAGLIATELLE PASTA CLASS BY A MANUAL PASTA MACHINE (2 hrs) Learn to make egg based pasta dough and stretching the dough with a manual pasta machine. Instead of yellow egg pasta, we can teach you how to make green egg pasta (made with Spinach, nutmeg, 00 flour, egg) from scratch. You will make tagliatelle pasta as well as a pasta sauce (i.e. Bolognese sauce or Arrabbiata Sauce or Cacio e Pepe Sauce or Real Alfredo Sauce or Puttanesca Sauce or real delicious Marinara sauce or Carbonara sauce or Duck bolognese sauce ragù) Instead of Tagliatelle & Fettuccine, we can cut the pasta in Pappardelle, or Mafaldine. 2- TAGLIATELLE PASTA CLASS BY HAND (2 - 1/2 hrs) Learn to make egg based pasta dough and stretching the dough with a special long rolling pin like the old traditional authentic way. No pasta machine. You will make tagliatelle pasta as well as a pasta sauce (i.e. Bolognese sauce or Arrabbiata Sauce or Cacio e Pepe Sauce or Real Alfredo Sauce or Puttanesca Sauce or real delicious Marinara sauce or Carbonara sauce). On the menu: Or Tagliolini or Tagliatelle & Fettuccine, or Pappardelle, or Mafaldine with a delicious pasta sauce from scratch Second Option: Fettuccine Pasta by hand Second option: Fettuccine Pasta by hand 3- RAVIOLI CLASS (2 - 1/2 hrs) Do you like spinach and ricotta Ravioli? In this special Ravioli class you will learn how to make egg pasta, how to make the Ravioli filling, how to make the ravioli from scratch, and how to make a delicious ravioli sauce: Butter, Sage, and Parmigiano Reggiano cheese.
    [Show full text]
  • Buffet 1 Buffet 2 25 50 $22.95 Per Person $24.95 Per Person Hot People People Minimum 25 People Minimum 50 People Toasted Ravioli $65.00 $125.00 Three Entrées
    Hors D’ Oeuvres Buffet 1 Buffet 2 25 50 $22.95 per person $24.95 Per person Hot People People Minimum 25 people Minimum 50 people Toasted Ravioli $65.00 $125.00 Three entrées. One vegetable, One Salad Four entrées. Two vegetables. Two Salads Green Pepper Rings $39.95 $79.95 Rolls & Butter, beverages (Coffee & Tea) Rolls & Butter, beverages (Coffee & Tea) Onion Rings $39.95 $79.95 ½ and ½ Rings $39.95 $79.95 Entrées Vegetables Cheese Sticks $39.95 $79.95 Lasagna (Calabrese style) Alsweet Peas Calamari Strips $85.00 $165.00 Chicken Parmigiana RISTORANTE Blue Lake Green Beans Pizza- $14.95 each Veal a la Mozzarella Buttered Mixed Vegetables (Lg 1 Topping) BANQUET MENU Golden Fried Chicken Roast Sirloin of US Choice Beef Hors D’ Oeuvres Penne Pasta Al Fredo 25 50 Cold People People Shrimp Cocktail $195.00 $375.00 Salads Italian Style Antipasto Tossed Garden Salad Al Latte Fresco $85.00 $165.00 Spinach & Arugala with Olive Oil (Fresh Mozzarella, Tomato, Garlic Oil, Garlic, Bell Peppers and Onion.) & White Balsamic Vinegar Cheese Tray Neapolitan Tomato Salad with Crackers $75.00 $150.00 Pasta Buffet Pizza Buffet $21.95 per person Minimum 25 people Banquet room parking Minimum 25 people $14.95 per person and entrance on upper level Choose Three Entrées *$18.95 per person at rear of restaurant Lasagna *Includes salad served with rolls Baked Homemade Meat-Filled Ravioli and butter. Pizzas are 1 topping $1.50 each additional topping Penne Pasta Al Fredo Cavatelli with Meat Balls 18% Gratuity and 6% Sales Tax Welcome to Noah’s Ark Ristorante Rigatoni with Meat Sauce Pizza & Pasta added to all food selections.
    [Show full text]
  • View 2021/2022 Wedding Guide
    YOUR GUIDE TO PLANNING THE BEST. DAY. EVER. 2022 WEDDING MENU 1 B it's nice to sea you WELCOME TO THE OCEANVIEW OF NAHANT Our family at the Oceanview of Nahant is so excited to share this wedding guide with you. We have put our heart and soul in creating something we feel will speak to you emotionally and instill an immediate connection to our venue that will make you say YES! AGAIN. Our vision for your wedding day is to create YOUR VISION – through great food, intensely fun moments and lots of love. Thank you for finding your way to us... we are excited to celebrate with you! Mike & Brenda Gallant & The Oceanview Crew! Think of your menu as a blank canvas and you are the artist creating a celebration masterpiece! Allow our table of contents to guide you along. ADDITIONAL PLATED TABLE OF CONTENTS 02 12 ENTRÉE SELECTIONS 03 WEDDING INCLUSIONS 13 BAR & COCKTAIL SELECTIONS 01 WEDDING REQUIREMENTS DESSERT & LATE NIGHT BITES 02 04 AND VALUE DATES 14 OUTDOOR CEREMONY, FIRE PIT FINALE 04 05 THE BEACH STONE TERRACE 15 06 THE TENT ON THE TERRACE 16 WEDDING ENHANCEMENTS 05 PASSED HORS D’OEUVRES FOOD STATION SELECTIONS 06 07 FOR COCKTAIL HOUR 17 STATIONARY DISPLAYS AND SATUR-YAY AFTERNOON 07 08 STATIONS FOR COCKTAIL HOUR 18 WEDDING MENU OPTIONS FUN COCKTAIL HOUR OCEANVIEW OF NAHANT 08 09 BEVERAGE OPTIONS 19 ALL INCLUSIVE PACKAGE FIRST COURSES IMPORTANT DETAILS 10 SOUP / PASTA / SALAD 20 09 BACK COVER / PLATED ENTRÉE SELECTIONS 11 21 CONTACT INFORMATION 10 2 11 just for you WEDDING INCLUSIONS INCLUDED JUST FOR YOU, FOR YOUR RECEPTION • One-on-one event assistance throughout • Oceanview of Nahant Signature Last Dance planning process.
    [Show full text]
  • House-Made Pasta Ricotta Gnocchi Spaghetti Cavatelli Pappardelle
    Pasta All of our pasta is made daily in-house using Semola flour imported from Italy. Our sauces, inspired by Chef Pasquale’s recipes are made from scratch in our kitchen using the freshest seasonal ingredients. Buon Appetito! Choice of: pasta, sauce, small salad, and a non alcoholic beverage 14 House-made Sauce House-made pasta *No-gluten containing, house-made Bolognese pasta available upon request Four hour braised ground meats in tomato sauce, Parmigiano Reggiano Ricotta Gnocchi Braised Meatballs House-made pork sausage, tomato sauce Spaghetti House-made Pork Sausage Black truffle sauce, Parmigiano Reggiano Cavatelli Sauteed Clams and Broccoli Rabe Red chili pepper, white wine and garlic sauce Pappardelle Shrimp Super greens in a seafood-tomato broth Casarecce Porcini Mushroom Sauteed mushroom, butternut squash, porcini and Ziti Parmigiano Reggiano cream sauce Ragu Veggie Pasta of the Day Slow-braised beef, pork and lamb in red wine and tomato sauce, Parmigiano Reggiano Ask your server about our specials of the day! *Vegan sauce and pasta available upon request Salads- Small 6 Large 10 Chicken 6 Salmon 8 Shrimp 6 Octopus 8 Caesar Baby romaine, Parmigiano Reggiano, croutons, Caesar dressing Mixed Greens Fennel, cucumber, cherry tomato, avocado, radish, apple cider vinaigrette Beet Baby kale, frisée, escarole, roasted beets, goat cheese, pistachio vinaigrette Arugula Shaved Parmigiano Reggiano, lemon dressing Pizza “Our mozzarella and ricotta are made in-house daily!” Add vegetables +2 Margherita San Marzano tomato sauce, mozzarella,
    [Show full text]