DOCSLIB.ORG

Antipasto-Appetizers 前 菜 Yen Green and Black Olive Assortment 650 グリーンオリーヴとブラックオリーヴの盛り合わせ

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Antipasto-Appetizers 前 菜 Yen Green and Black Olive Assortment 650 グリーンオリーヴとブラックオリーヴの盛り合わせ Antipasto-Appetizers 前 菜 yen Green and Black Olive Assortment 650 グリーンオリーヴとブラックオリーヴの盛り合わせ Hot Caprese with Mozzarella and Mushrooms New 800 モッツァレラとキノコの温製カプレーゼ Salad of seasonal fruits and rocket New 800 旬の果実とルッコラのサラダ Vegetables in Aglio, Olio e Peperoncino (Garlic, Olive Oil and Chilli) New 900 温野菜のペペロンチーノ Chicken Liver Crostini 鶏白レバーのクロスティーニ （4 pieces） 800 Sicilian style Caponata come with Pain de Campagne (country bread) 850 シチリア風 カポナータ カンパーニュ添え Eggs in cocotte (Italian style Omelet) New 800 イタリア風オムレツ ココット皿で Today's Escabeche 本日のエスカベッシュ New 850 Marinated Octopus and Celery Dish タコとセロリのマリネ 1,000 Green Salad グリーンサラダ 800 Caesar Salad シーザーズサラダ 1,200 Avocado and white meat in chicken salad 850 アボカドと鶏ササミのサラダ Snow crab meat and Avocado Salad 1,250 ズワイガニとアボカドのサラダ Fresh Fish Carpaccio 鮮魚のカルパッチョ 1,600 Fresh Vegetables with Bagna Cauda Sauce 1,800 新鮮野菜のバーニャカウダ Soft Octopus and Potato Salad 1,200 やわらかタコとじゃがいもの温サラダ La France Pear and Mascarpone Cheese wrapped in Prosciutto di Parma New 1,400 ラ・フランスとマスカルポーネ パルマ産生ハムで包んで Prosciutto di Parma and Mortadella Assortment パルマ産生ハム・モルタデッラ盛り合わせ 1person 1,000 for two 1,800 Clam stewed in white wine 1,400 アサリの白ワイン煮 Seafood and Vegetable Fritter 1,550 魚介と野菜のフリット Sauteed Honeycomb Tripe with Arabiata Sauce New 1,300 トリッパのソテー アラビアータソース Honeycomb tripe and navy beans stewed in tomato ssuce 1,600 トリッパと白いんげんのトマト煮 2014/9/16 Appetizer Assortment (Prosciutto, Crostini, Marinated Octopus, Caponata etc.) 1,500 (500 yen each additional portion) 前菜の盛り合わせ（生ハム、マリネ、クロスティーニ、カポナータ etc.) (500 円／名 追加で人数様分お作りいたします） Primo piatto Zuppa - Soup スープ Today's Soup New 600 本日のスープ Pasta パスタ Spaghetti Pacific saury and Raisin ～Sicilian style～ New 1,500 スパゲッティー 秋刀魚とレーズン ～シチリア風～ Fettuccine Bolognese with Duck meat and Chestnuts New 1,500 フェットチーネ 鴨と栗のラグーソース Linguini Potato and Kidney beans Genovese (pesto) 1,500 リングイネ じゃがいもといんげんのジェノヴェーゼ Linguini Clams and Tomatoes 1,700 リングイネ アサリとフルーツトマト Tagliatelle (fresh pasta) Snow crab and Tomato cream sauce 1,800 タリアテッレ （生パスタ） ズワイガニのトマトクリームソース Spicy Amatriciana Spicy Amatriciana 1,700 ブカティーニ 少し辛いアマトリチャーナ Rigatoni (fresh pasta) Gorgonzola sauce 1,700 リガトーニ （生パスタ） ゴルゴンゾーラソース Pappardelle (Homemade Pasta) Veal Bolognese (Ragout) 1,800 パッパルデッレ （手打ちパスタ） 仔牛のラグーソース Risotto リゾット yen Porcini, Tuna and Tomatoes ポルチーニとツナとトマト New 1,600 Rucola (rocket) and Parmigiano ルッコラとパルミジャーノ 1,500 Milano style risotto ミラノ風 1,500 Gratin，Forno グラタン、オーブン焼き Jumbo-mushroom Gratin 1,600 ゴルゴンゾーラとじゃがいものグラタン Snow Crab and Orecchiette pasta Cream Gratin 1,700 ズワイガニとオレキエッティのクリーム・グラタン Lasagna takes 20 min to serve 1,800 ラザニア オーブン焼き 2014/9/16 Secondo Piatto Oven-roasted Sea Bass with Genova sauce New 1,800 スズキのオーブン焼き ジェノヴァソース Foil Grilled Autumn Salmon and a mushrooms New 2,000 秋鮭とキノコのホイル包み焼き Grilled Swordfish with Checca Sauce (fresh tomatoes and basil) New 2,200 カジキマグロのグリル ケッカソース Roasted Guinea fowl ホロホロ鳥のオーブン焼き New 1,800 Saltimbocca of beef 牛肉のサルティンボッカ New 2,200 Grilled Lamb chop with whole-ground mustard sauce New 2,500 ラム肉のグリル 粒マスタードソース Iwai Chicken Saute with Balsamic Vinegar Sauce 1,500 いわい鶏のバルサミコ・ソテー Roasted Duck in Marsala sauce 2,000 鴨のロースト マルサラソース Grilled Mochi Pork with Rocket Salad New 2,200 もち豚のグリル ルッコラのサラダ添え Milanese Beef Cutlet New 2,200 牛肉のカツレツ ～ミラノ風～ Beef cheek meats stewed in red wine 2,200 牛ホホの赤ワイン煮 Beef Sirloin Tagliata in red wine sauce (200g) New 2,800 牛サーロインのタリアータ 赤ワインソース (200g) yen Formaggio チーズ Cheese types (please ask the staff) from 800 チーズ各種 Cheese 5-type Assortment 1,800 チーズ5種盛り合わせ Dolce デザート 600 Caffe コーヒー 500 Tiramisu ティラミス Coffee Catarana カタラーナ Espresso Affogato アフォガート Tea (Darjeeling/Earl Grey) Gateau au chocolat ガトーショコラ Today's special 本日のドルチェ Assorted Dolce (dolci misti) ドルチェ盛り合わせ 1person 700 for two 1,200 500 yen per person for table charge (coperto) incl. Homemade Bread and Distilled Water Amount is subject to 8% consumption tax Thank you 2014/9/16.
Load more

Recommended publications
  • Catering Guide Raleigh Studios
    Catering Guide Raleigh Studios STATIONED HORS D’OEUVRES Cold Seafood Bar Selections to Include: Jumbo Shrimp Cocktail Pacific Oysters Mignonette Chilled Seared Seeded Salmon Platter with Pommery Mustard Traditional Scottish Smoked Salmon Service Clams Mignonette Lobster Salad in Phyllo Cups with American Caviar Assorted Sushi or Sashimi with Soy, Pickled Ginger, and Wasabi Smoked Fish Presentation with Condiments and Breads Crab Claws Seafood Ceviche en Coquille Scallop Dish Ahi Tuna Tartar Prices Based on Customized Selection Traditional Caviar Service Served with Toast Points, Lemon Wedges, Minced Egg White, Sieved Egg Yolk, Minced Sweet Onion and Crème Fraiche Price Based on Grade Selection Imported & Domestic Cheese Presentation Selections to Include: Creamy Dill Havarti, Emmenthaler, Jarlsberg, Baby Gouda, Herbed Goat Cheese, Lemon Stilton, Maytag Bleu Cheese, NY Black Waxed Cheddar, Sonoma Pepper Jack Kirsch Gourmandise, and Provolone Variety of Gourmet Crackers Served with assorted Nuts, Dried Fruits & Garnishes $6.95 per person Baked Brie en Croute Puff Pastry Wrapped Brie Wheel served hot with Toasted Almonds and Fresh Baguette Rounds $45.50, serves approximately 20 guests Seasonal Fresh Fruit Cascade Selections to Include Honeydew, Cantaloupe, Watermelon, Pineapple, Strawberries and Assorted Fresh Berries $7.25 per person Fresh California Crudité Antipasti Balsamic Grilled Red & Green Peppers, Carrots, Zucchini, Eggplant, Yellow Squash, Red Onions Raw Broccoli & Cauliflower Florets, Cherry Tomatoes, Celery Sticks, Marinated
    [Show full text]
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • Catering Guide Raleigh Studios
    Catering Guide Raleigh Studios STATIONED HORS D’OEUVRES Cold Seafood Bar Selections to Include: Jumbo Shrimp Cocktail Pacific Oysters Mignonette Chilled Seared Seeded Salmon Platter with Pommery Mustard Traditional Scottish Smoked Salmon Service Clams Mignonette Lobster Salad in Phyllo Cups with American Caviar Assorted Sushi or Sashimi with Soy, Pickled Ginger, and Wasabi Smoked Fish Presentation with Condiments and Breads Crab Claws Seafood Ceviche en Coquille Scallop Dish Ahi Tuna Tartar Prices Based on Customized Selection Traditional Caviar Service Served with Toast Points, Lemon Wedges, Minced Egg White, Sieved Egg Yolk, Minced Sweet Onion and Crème Fraiche Price Based on Grade Selection Seasonal Fresh Fruit Cascade with Chocolate Fondue Selections to Include Honeydew, Cantaloupe, Watermelon, Pineapple, Strawberries and Assorted Fresh Berries Served with Hot Grand Marnier Chocolate Fondue $6.25 per person Fresh California Crudité Antipasti Balsamic Grilled Red & Green Peppers, Carrots, Zucchini, Eggplant, Yellow Squash, Red Onions Raw Broccoli & Cauliflower Florets, Cherry Tomatoes, Celery Sticks, Marinated Artichoke Hearts, Button Mushrooms, Buffalo Mozzarella, Diced Genoa Salami & Mortadella Kalamata & Black Olives, Sweet Gherkins, and Hearts of Palm $8.95 per person Imported & Domestic Cheese Presentation Selections to Include: Creamy Dill Havarti, Emmenthaler, Jarlsberg, Baby Gouda, Herbed Goat Cheese, Lemon Stilton, Maytag Bleu Cheese, NY Black Waxed Cheddar, Sonoma Pepper Jack Kirsch Gourmandise, and Provolone Variety of Gourmet
    [Show full text]
  • 24744 Rosti Takeoutmenu Final4 Clone
    TOSCANO STYLE PIZZAS Rustic, Thin Crust Pizza Served Medium/Large ROSTI CATERING DINEIN TAKEOUT DELIVERY CATERING MED 19 / LG 23 Chef Designed Packages to Make Large Group Orders Easy ! Minimum 10 People WE SERVE GL UTEN FREE PIZZA C R UST +4 MED / 6 LG CALL OUR CATERING DEPARTMENT ANY TIME 310.709.1799 Signature | 17.50 per person Firenze | 19 per person Choice of Chicken*, One Vegetable Choice of Chicken*, One Vegetable Side Dish, House Salad, Penne Side Dish, Arugula & Parmesan Salad, Rigatoni Ragu Plain Cheese or Margherita Pizza | Mozzarella, The G C O P | Goat Cheese, Caramelized Onions, Pomo d oro Marinara, Fresh Basil | 14.50 / 19 Crisp Pancetta Tuscan | 20 per person Classico | 22 per person Choice of Chicken*, One Vegetable Side Dish, Pizza Bianca Choice of Chicken*, One Vegetable Pizza Italiano | Pepperoni, Italian Sausage, | Mozzarella, Ricotta & Fried Sage (No Side Dish, Tuscan Caesar Salad, Arugula and Fig Salad, Bruschetta Mushrooms, Onions, Green Peppers Sauce) Penne Pomodoro Pomodoro, Bowtie Pasta with Pink Sauce Veggie Pie | Mushrooms, Onions, Garlic, Fresh Basil, Southwest BBQ Chicken Pizza | BBQ Sauce, Chicken Kalamata Olives, Fresh & Sun-Dried Tomatoes Breast, Caramelized Onions, Sliced Avocado *CHICKEN OPTIONS Brick Pressed (our signature chicken served on the bone), Piccata, Marsala, Balsamico, Lightly Seasoned & Grilled Rosti Pie | Cherry Tomatoes, Smoked Mozzarella Pizza Alessandra | Turkey Meatballs, Black Olives & & Fresh Basil Fresh Basil All Menu items are Available for Catering. Please see our separate catering menu. Bleecker Street Pie | Sweet Italian Sausage, Prosciutto Pie Pepperoni, Onions, Fresh Garlic, Ricotta Cheese Shaved Parmesan DELIVERY AVAILABLE! Kahala-Hawaiian Pie | Canadian Bacon, Pineapple Mushroom & Caramelized Onion Pie | Mushrooms, Caramelized Onions & Fresh Thyme Please see our separate catering menu for additional options.
    [Show full text]
  • Crystal Reports Activex Designer
    BROTHERS BISTRO SOUP 2 NUTS CATERING Menu Item Listing Phone: 760-728-4555 Fax: 760-297-2185 www.BrothersBistro.net Beverages BEERS AND WINE Brother's Bistro has Beer and Wine Vendors that can supply both Local and Imported varietys of a large selection. Please contact "Ron" at 760-731-9761 for updates and selections BRAZILIAN ROAST COFFEE Caffeine and Decaffeinated Varieties. Cream and Assorted Sugars GOLDEN WEDDING PUNCH A tangy and sweet punch made with the juices of pineapple, oranges, lemonade, ginger ale with fresh sliced assorted citrus LIME SHERBET PUNCH A festive punch made with lime sherbet , ginger ale, and pineapple juice. Decorated with Lemon & Lime slices and Maraschino cherries MISCELLANEOUS SOFT DRINKS Iced Tea, Lemonade, Diet Coke, Regular Coke & Sprite NON-ALCOHOLIC DRINKS Iced Tea, Lemonade, Diet Coke, Regular Coke, Sprite, Hot Coffee & Tea Hors d'oeuvres 3 Cheese, Tomato, Jalapeno and Bacon Flatbread with Cheddar, Monterey and Cream Cheese on our House Made dough cooked Crisp in our Stone Pizza Oven AHI TUNA with Black Sesame Crust Fresh Ahi Tuna Steaks, encrusted with Black Sesame seeds. Seared Rare, Sliced and served with Wasabi Citrus Aioli AMISH SPICY, SWEET GRILLED SHRIMP SKEWERS Jumbo Shrimp marinated with Amish made Guava Jelly and Limes. Grilled and Skewered ANTIPASTO PLATTER Roasted Vegetables, including, Yellow Squash, Zucchini, Eggplant, Red Onions and Red Bell Peppers . Additional Items include, Black Forest Ham, Italian Salami and Pepperoni, Artichoke Hearts, Kalamata Olives and Buffalo Mozzarella Cheese.
    [Show full text]
  • Practical Recipes of the Italian Cuisine Pdf, Epub, Ebook
    ITALIAN COOK BOOK : THE ART OF EATING WELL: PRACTICAL RECIPES OF THE ITALIAN CUISINE PDF, EPUB, EBOOK Maria Gentile | 160 pages | 01 Jan 2008 | APPLEWOOD BOOKS | 9781429010672 | English | none Italian Cook Book : The Art of Eating Well: Practical Recipes of the Italian Cuisine PDF Book And who could deny, knowing the thriftiness of the Italian race, that it is economical? Homemade salad, pasta , and pizza never fail to satisfy—so whether you're serving a crowd or just yourself, a fresh, flavor-packed salad with a bowl of pasta or a slice of pizza can hit the spot. Bring the Dutch one, it would be great just to hold it in my hands! This nut is used as the base for a modern play on the classic Italian favorite. Image zoom. Whether you prefer your lasagna served the classic style with meat in between each layer, or you crave broccoli or spinach in between layers, we'll show you how to make lasagna from scratch. It's full of fresh vegetables and coated in a simple homemade dressing that you can whip up in a snap. The original version dates back to the , it was the bible of the perfect housewives until a few years better say decades ago: it was usually a gift for the young and unexperienced brides in their wedding day, a good omen for happiness at the table and in the couple. Melt unsalted butter and mix it with crushed butter-flavored crackers like Ritz and an ounce of Parmesan cheese and sprinkle it on top of the casserole.
    [Show full text]
  • A Word from the President of the Italian American Club…
    A word from the president of the Italian American Club… Welcome to the Italian American Club of Southern Nevada (IAC). The IAC is a nonprofit social club and it has served as a hub for our local Italian- American community for over 55 years. Our members and guests come for the camaraderie, fabulous events, food, wine, music. Everyone is welcome, young or old, Italian or not, we’re all famiglia at the Italian American Club. Buon appetite! Angelo Cassaro 12 years A letter from one of our favorite members. IAC Menu redesign72016.indd 1 7/18/16 11:13 AM APPETIZERS ANTIPASTI ANTIPASTO – LG - $29 for 4 | SM - $16 for 2 FRIED EGGPLANT – 8 A classic selection of imported With a seasoned crumb & cheese crust meats, cheeses & Olives SHRIMP COCKTAIL – 16 SCAMPI TOSCANO – 15 Four jumbo shrimp & our homemade cocktail sauce With tomato & basil CRAB TOWER – 16 FRIED MOZARELLA – 7 Jumbo lump crab layered with baby field greens, Pan fried & breaded topped with our Roma tomatoes, avacado & sweet onions. homemade Fra-dia volo sauce Served with a light vinaigrette ESCAROLE & BEANS – 10 CALAMARI FRITTI – 10 Add sausage - $3 per link Tender calamari fried crisps served with marinara & a remoulad sauce ROASTED PEPPERS – 9 Fire roasted sweet pepper glazed with SAUTEED CALAMARI – 13 pan roasted garlic & olive oil Served regular or spicy ALA Joey Tegano BANANA PEPPERS – 10 Fresh spicy banana peppers stuffed with our SAUSAGE IS OUR SPECIALTY fresh homemade sausage or a blend of Homemade sausage over rappini – 6 per link imported cheeses & anchovies GARLIC BREAD – 5 STEAMED CLAMS – 15 With extra virgin olive oil, white wine & toasted garlic Fresh ciabatta bread topped with garlic, Parmesan & mozzarella cheese.
    [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]
  • Wood Burning Pizza Antipasti Paste Secondi Dolci Sides
    CENA WOOD BURNING PIZZA Pizza Bianca, Burrata, Black Winter Truffles 55 Pizza Margherita, Bufala, Basil 20 ___ Pizza Bianca, Burrata, Anchovies, Zucchini Flowers 20 Pizza Margherita, Radicchio, Gorgonzola 20 ___ Pizza Margherita, Tuna, Onions 20 Pizza Margherita, Spicy Anduja, Black Olives, Cherry Tomatoes, Burrata 20 ANTIPASTI Soup of the Day broccoli, Asparagus 15 Insalata Tricolore arugula, radicchio, endive, shaved parmigiano 18 OSTERIA Chopped Salad cannellini beans, cucumber, avocado, pistachio, Parmigiano Reggiano 20 Caprese heirloom tomatoes, fresh burrata, aged balsamic, basil oil 20 Beets & Burrata arugula, walnuts, citrus dressing 18 Fried Burrata checca sauce traditional balsamic 18* Braised Baby Artichokes in Casserole extra virgin olive oil, onions 26 Tomato Bruschetta chopped tomatoes, garlic, basil, crostino 14 Market Zucchini Flowers deep fried stuffed with ricotta & vegetables, light spicy tomato sauce 24 Ahi Tuna Tartar grilled crostino, arugula, pistachios, shallots, extra virgin olive oil 25 Maine Lobster Salad organic apple, mixed greens, citrus dressing, pomegranate seeds 29 Grilled Santa Barbara Prawns mixed greens 35 Baccala Mantecato, cod, potatoes, summer black truffle 24 * Sauteed Shrimps, chickpea puree, bottarga 24* Swordfish Carpaccio warm sliced swordfish, pistachios, bottarga 24 Polipo Warm Mediterranean octopus, arugula, cherry tomatoes 26 Beef Carpaccio beef tenderloin, arugula, shaved Parmigiano Reggiano 20 Roasted Veal Bone Marrow saffron gnocchetti, peas, aged balsamic vinegar 24 Salumi Board Prosciutto
    [Show full text]
  • 1997 Mtacooks
    A C90kbook compiled by the Diversity Task Force, - featuring the winners of the "Just Like Grandma Used to Make ... " . Recipe Contest Metropolitan Transportation Authority MTA CooRS Table of Contents Appetizers Breads Hot Artichoke Dip page 4 ChalJah page2S Tom's Best Lemon Pound Cake page 46 Larb pageS Navajo Frybread page 26 Tom's Cookies page 47 BlackeMdSalmon pageS Amish Friendship Bread page 27 Mother Dear's 7-Up Cake page 48 Homemade Spicy Mayonnaise page 7 Zucchini Bread page 26 GingerYams page 49 Clyde's Artichoke Dip pageS Oatmeal Bread page 29 Banana RoDs page SO Honey Apple Salad Dressing page 9 DinMrRoDs page 30 Tea Cakes pageSI Killer Eggs page 10 Irish Soda Bread page 31 Pecan Pralines pageS2 Salmon Party Log page 11 Cranberry-Orange Nul Bread page 32 German-Style Apple Pie page 53 Best Bean Dip U Ever Tasted page 12 Sweet Potato Cake pageS4 Tunapeiio Dip page 13 Desserts Bread Pudding withWhiskey Sauce pageSS Limparo's Guacamole page 14 Irene's Dirt Cake page 33 Banana Spice Cake pageS6 Zucchini Appetizers pagelS BoterKoek page 34 Love it or Hate it Cheesecake pageS7 Hummus page 16 Cream-Filled Kadaif page3S The ''Jell-O Stuff" Dessert page 58 Mushrooms in Dill Sauce page 17 Lucille's Apple Cake page 36 Pumpkin Roll pageS9 L1apingachos page 18 Clyde's Nut Brittle page 37 Incredible Cheesecake page 60 Eggplant Dip page 19 Southern Pecan Pie page 38 Quick Pick Fruit Tarts page 61 Deb & Carolyn's Coconut Shrimp page 20 Milt's Mousse in a Minute page 39 Banana Cake page 62 AI Basilico Sauce page 21 Cream Cheese Pound Cake
    [Show full text]
  • Pasta Pizza Side Orders
    ZUPPE ”Soups” INSALATE ”Salads” ZUPPA DEL GIORNO 9.5 CAPRESE SALAD Chef’s Choice Fresh Mozarella with red and yellow tomatoes, bell pepper, basil, extra virgin olive oil ZUPPA DI VERDURE 9.5 • DOMESTIC from an Italian friend, made in USA 18 Puréed potatoes, carrots, zucchini, tomatoes, no cream • D.O.P. imported every 3 days from the Caseificio Auriemma’ Caserta, Italy 19 MARCO POLO 19 ANTIPASTI ”Appetizers” Romaine lettuce, Napa cabbage, scallions, bell peppers, fried wontons, cilantro, POLPETTA DI GRANCHIO 14 sesame seeds, shredded chicken, and ‘Italianeese’ dressing Handmade Maryland crab cake with bell pepper served with wasabi cucumber sauce and served with a side of GIARDINO 13 arugula and cabbage salad Organic baby mixed greens, tomatoes, carrots, balsamic dressing [GF/V] CALAMARETTI DORATI 17 CESARE 19 Fried baby calamari, spicy marinara Grilled chicken breast, romaine greens, croutons, house made caesar dressing BURRATA DI MAIS 17 Fresh burrata, red and yellow tomatoes, basil, extra virgin olive oil. [GF] Mixed baby greens, corn, feta cheese, vinaigrette dressing, garnished with D.O.P. "imported every 3 days from the region of Puglia, Italy 20 fresh strawberries CARPACCIO DI MANZO 19 FARRO E MANZO 23 Thinly sliced filet mignon, arugula, fresh parmigiano, capers, truffle oil [GF] Baby greens, cherry tomatoes, feta cheese, farro, strips of beef tenderloin CAPRINO 19 BRUSCHETTA ALLA CALABRESE 13 Baby field greens, farm goat cheese, walnuts, roasted tomatoes [GF] Toasted rosemary bread topped with fresh tomato, basil, black olives,
    [Show full text]
  • American Overseas School Grade 4 to Grade 12 and Staff WINTER MENU – A.S
    American Overseas School Grade 4 to Grade 12 and staff WINTER MENU – A.S. 2018/2019 from 11/03/2019 to 12/04/2019 1^ WEEK 2^ WEEK 3^ WEEK 4^ WEEK 5^ WEEK FROM 11/03/19 TO 15/03/19 FROM 18/03/19 TO 22/03/19 FROM 25/03/19 TO 29/03/2019 FROM 01/04/19 TO 05/03/19 FROM 08/04/19 TO 12/04/19 fusilli with tomatoes and fresh basil Pasta with cacio cheese and pepper (WHEAT, gnocchetti with rucola pesto (WHEAT, DAIRY, Pizza with bufala cheese, pesto and dry tomatoes Pasta alla norma (WHEAT) (WHEAT) DAIRY) NUTS) (WHEAT, DAIRY) Spelt and chicory Milanese Risotto Vegetables soup Cauliflower cream with turmeric pasta and lentils (CELERY) (WHEAT, CELERY) (DAIRY) Meatballs with aubergine and provola cheese pollo arrosto arancia e salvia Roasted Chicken with Red wine Beef Scamorza cheese and potatoes pie (DAIRY) Veal with carrots and peas (WHEAT, DAIRY,EGGS) orange and sage Monday Zucchini and provola cheese casserole (DAIRY) Turkey with rucola salad Turkey nuggets alla cacciatora Peas and saffron pie Roman broccoli pies (DAIRY, CELERY) Roast potatoes with rosemary Baked potatoes and zucchini Boiled potatoes Mashed potatoes Roast potatoes Spinach with parmesan cheese (DAIRY) Spinach and parmesan cheese (DAIRY) cauliflower gratin Boiled chard Green beans with lemon Carrots with evoo Brussels sprouts Boiled zucchini stewed chickpeas Peas and bacon 3 Risotto with mushrooms Gnocchetti with mushrooms and cherry tomatoes Pasta with cacio cheese and pepper Pasta alla checca Pasta alla arrabbiata (WHEAT) (DIARY) (WHEAT, FISH) (WHEAT, DAIRY, EGG) (WHEAT, DAIRY)
    [Show full text]