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In His Grace, Lynda Lynda’S Recipe for Easy Shrimp and Linguine
Let’s talk tongues! Years ago I shared a children’s chat about our tongues with the kids in our church in California. My husband was doing a series on the Book of James. And it was the week to talk about our tongues. You know, the Scripture in James 1:26 that convicts us all with: “If anyone considers himself religious and yet does not keep a tight rein on his tongue, he deceives himself and his religion is worthless.” Honestly, every time I catch myself opening my big mouth and passing on information that I shouldn’t (gossip), I am reminded of that Scripture. So the children’s chat was all about how we need to control our tongues. And how “The soothing tongue is a tree of life, but God doesn’t like us gossiping, and we can really a perverse tongue crushes the spirit.” hurt others with our words (tongues). The object Proverbs 15:4 that I used to get my point across was very blunt to say the least! I bought a very large cow’s tongue Welcome to my kitchen filled with aroma and taste, from the grocery store and pulled it out of my bag but most of all God’s love and grace! and said “This is what our tongues look like when On the menu: Easy Shrimp and Linguine we gossip and say bad things about others.” It made Linguine pasta is one of the most well-like and an impact for sure! popular kinds of long dried pasta after spaghetti. -
Scents and Flavours
Typical products Boccadasse - Genoa Agenzia Regionale per la Promozione Turistica “in Liguria” [email protected] www.turismoinliguria.it Seaside emotions Art Settings www.turismoinliguria.it History Trail Scents and flavours Sports itineraries A sea of gardens From the Woods, the Garden, and the Sea - a Taste of Ligurian Gastronomy - Shades of Flavours from Green to Blue. Publishing Info Publishing Project and All Rights reserved to Agenzia Regionale per la Promozione Turistica “in Liguria”. Images: Archive Agenzia “in Liguria”, and “Regione Liguria” from “Prodotti di Liguria Atlante Regionale dei prodotti tradizionali” - except for page 3-14-15-16-17-18-19-20-21-22 Slow Food Copyright. Graphic Project by: Adam Integrated Communications - Turin - Printed in 2008 - Liability Notice: notwithstanding the careful control checks Agenzia “in Liguria” is Farinata not liable for the reported content and information. www.turismoinliguria.it Scents and Tastes. In all Italian regions traditional recipes originate from the produce of the land. In Liguria the best ingredients are closely linked to sunny crops and terraces plummeting into the sea, to mountains, sandy and rocky beaches, valleys, and country plains. In this varied land fine cuisine flavours are enriched by genuine and simple products, this is why the Ligurian tradition for gourmet food and wine is an enchanting surprise to discover along the journey. Cicciarelli of Noli www.turismoinliguria.it Gallinella 3 Extra Virgin Olive Oil. This magic fluid, with a unique consistency, is the olive groves nectar and the ingredient for Mediterranean potions. The Extra Virgin Olive Oil of the Italian Riviera now has a millenary tradition. -
Antipasti Pasta Beverages
Antipasti Tiny lettuces, sunchokes, apple, saba, calyroad cows milk cheeses 14. Crispy brussels sprouts with blood orange, sopressata & chicory 14. Roman fried cauliflower, mint, capers, lemon 10. Gulf snapper ceviche, citrus tapenade, coriander, sweet potato chips 16. Wild calamari in Sicilian tomato brodetto with pine nuts and caperberries 14. PSM Smoked prosciutto, buttermilk piadina, my ricotta, pineapple mostarda 15. Octopus & mortadella spiedino, field peas, marsala, benne seed 17. Bruschetta banh mi, overnight pork, chicken liver, giardiniera, jalapeno 13. Pasta Baked / pan fried/ Risotto Risotto, daily MP. Crispy white lasagna slab, jalapeno pesto, crème fraiche, salanova 17. Southern fried chicken parm with creamy collards & fusilli 19. Penne al pomodoro, alta cucina tomatoes, toasted garlic, my ricotta 17. FRESH Wide pappardelle, bolognese gravy, american parm 16. 20 yolk tagliatelle with wild mushrooms, Tuscan kale kimchi & butter 19. Chicken liver ravioli, apple marmellata, ceci, scattered herbs 19. Ricotta gnocchi, winter vegetables, smoked salata, tomato passato 17. EXTRUDED / HAND- MADE Garganelli, smoked bacon, bronzed brussels sprouts, butternut, sage 18. Occhi di lupo, lamb/fennel sausage, young rapini, sardinian pecorino 19 Tortellini en brodo, rabbit cacciatore, oyster mushrooms, green olives 19. Black spaghetti, hot calabrese sausage, red shrimp, scallions 19. After Pasta Our gelati & cookies 7. Cream cheese panna cotta with marmellata, walnut & ginger snap crumble 10. Big Ry’s chocolate “éclair”, mousse, feuilletine, tree nut brittle 10. Apple upside-down cake, praline pecan gelato, oat streusel 9. Beverages Sparkling water 2.50. Soft drinks & iced tea 2. Coffee, hot tea & espresso 3. Cappuccino & latte 4. Consuming raw or undercooked shellfish, poultry or eggs may raise your risk of food-borne illness. -
Pasta -12- Ravioli Polenta Al Forno -14- Pasta Fresca -15- Crostacei -16- Polli -15- Vitello -19- Carne & Pesce
PASTA -12- RAVIOLI (gluten free pasta available upon request, $4 extra) RAVIOLI ARAGOSTA– homemade lobster ravioli with pink vodka sauce -18- RAVIOLI DI ZUCCA– homemade butternut squash ravioli with PENNE ARRABBIATA–penne pasta with a spicy tomato basil sauce butter sage sauce -15- LASAGNA – homemade meat lasagna RAVIOLI SPINACI– homemade spinach ricotta ravioli with RIGATONI ALLA NORMA–tomato, eggplant, basil and ricotta cheese Bolognese meat sauce -15- SPAGHETTI CON POLPETTE–homemade meatballs in a classic tomato RAVILI PORTOBELLO–homemade Portobello mushroom ravioli, with a parmesan basil sauce cream sauce -14- RIGATONI AMATRICIANA– pancetta, onions and pecorino romano GLUTEN FREE CHEESE RAVIOLI (6 per order, choose any sauce) –18- cheese in a tomato basil sauce PENNE POLLO E BROCCOLI–penne pasta with chicken, broccoli, garlic cream sauce SPAGHETTI CARBONARA–pancetta, shallots, black pepper & egg yolk -14- with a touch of cream POLENTA AL FORNO LINGUINE PUTTANESCA- with capers, kalamata olives, garlic, tomato (Terracotta Baked Polenta) basil sauce GAMBERI– with shrimp in a Sambuca, bell pepper tomato sauce MELANZANE PARMIGIANA – organic eggplant topped with mozzarella in GORGONZOLA – with wild mushrooms and gorgonzola cheese a tomato basil sauce baked and served with penne alfredo in a rosemary cream sauce RIGATONI SALCICCIA- with sausage, bell peppers, garlic, tomato basil PUTTANESCA- olives, capers & garlic in a tomato basil sauce sauce CINGHIALE– with wild boar ragu` PENNE TRICOLORE- with bufala mozzarella, mushrooms, basil in a -
BARILLA PASTA Thinner and Narrower
LONG PASTAS CR6240 Linguine 12/16 oz. Linguine, a close relative of fettuccine, is made from long, flat strands of pasta but is ABOUT BARILLA PASTA thinner and narrower. Linguine originated in the Liguria region of Italy where the air is fragrant with salty ocean breezes and the aroma of delicious food cooking. Linguine is known to pair best with traditional pesto and tomato, oil-based or fish based sauces. Barilla is an Italian CR6265 Spaghetti Plus, 2/160 oz. family-owned food Spaghetti is the most popular shape in Italy. The name comes from the Italian word company. Established in spaghi, which means "lengths of cord." Spaghetti originates from the south of Italy and is commonly used w/ tomato 1877, its now an sauces, fresh vegetables, or fish. As everybody’s favorite, Spaghetti pairs well with just about any kind of sauce. Try international group Spaghetti w/ simple tomato sauce, with or without meat or vegetables or try it with fish or oil-based sauces, or carbonara. present in more than 100 countries. A world leader SHORT PASTAS in the markets of pasta CR6230 Farfalle 12/16 oz. and ready to use sauces, Farfalle, dating back to the 1500’s, originated in the Lombardia and Emilia-Romagna part the Barilla group is of Northern Italy. Farfalle are rectangular or oval pieces of pasta that are pinched in the recognized world wide as a middle. Farfalle is great with intense fragrances and flavors. Try it with light sauces with symbol of Italian vegetables or fish, dairy based sauces, simple oil based, or in pasta salads. -
Menu Is Subject to Changes Without Prior Advice
Entrees / Salad • Caprese salad ◼ - (Lunch | Dinner with limited availability) - Fresh tomato / Fresh Mozzarella / Extra Virgin Olive Oil / Fresh Basil / Basil / Oregano / Salt / Pepper / Balsamic Vinegar Glaze Pasta • Penne “in bianco” with Butter or Extravirgin Olive Oil o Change Penne with Spaghetti or Tagliatelle o Topped with Parmesan • Penne with Tomato Sauce ◼ o Change Penne with Spaghetti o Topped with fresh mozzarella and basil leaf • Caserecce with Basil Pesto ◼ o Change Caserecce with Spaghetti, Rotini or Bowtie o Topped with parmesan and cherry tomatoes • Penne with 4 Cheese sauce ◼ o Change Penne with Maccheroni o Ask for Plain or topped with walnuts and/or green onion • Spaghetti Aglio & Olio (Extra virgin Olive Oil, Garlic and Red Spicy Flakes) ◼ o Change Spaghetti with Penne o Ask for Extra Spicy on side • Tagliatelle with House Meat Sauce ◼ o Change Tagliatelle with Spaghetti or Rotini • Maccheroni with Creamy Sausage and Mushrooms ◼ o Change Maccheroni with Caserecce or Penne • Tagliatelle with Creamy Ham & Sweet Green Peas ◼ • Penne Truffle & Mushrooms ◼ o Change Penne with Maccheroni • Spaghetti with Cacio & Pepe ◼ • Tagliatelle with Creamy Mushrooms ◼ o Change Tagliatelle with Penne or Maccheroni • Spaghetti with Tomato and Sausages ◼ o Change Spaghetti with Rotini or Penne • Caserecce with Broccoli & Sausage ◼ o Change Caserecce with Rotini • Tagliatelle with Parmesan Cream ◼ o Change Tagliatelle with Penne • Spaghetti with Lemon Cream ◼ o > Limited availability < o Change Spaghetti with Tagliatelle 08 o Ask for -
The Best Comes in Blue
BARILLA CAMPAIGN THE BEST COMES IN BLUE Claire Casalaspi, Molly Greenwald, Liza McGraw, Anna Petke, and Hannah Plantz SECTION 1: Pre-Campaign Secondary Research Brand Name/Company Name: Barilla Pasta How long has the product existed: Barilla was founded by Pietro Barilla in 1877. It began as a small bakery on a small, vendor road in Par- ma, Italy. Barilla is known to be associated with the Italy’s finest food. Parma is home to the acclaimed Culatello cut of cured ham and Parmigiano cheese, also known as “parmesan” (Buckley, 2019). Where is your product sold (Limited or mass distribution): • Barilla is an international brand with mass distribution (Marketline, 2019). • Largest markets are Italy and the United States (Marketline, 2019). • Barilla began exporting spaghetti and fettuccine to America in 1996 and within three years the brand had overtaken Mueller’s to become the No. 1 pasta seller in America (Orr, 2002). • Barilla was the first pasta-maker to market their products across large retailers and food-service companies across America such as Wal-Mart and Costco (Orr, 2002). What is the cost of your product: • Barilla single 16 oz box: $1.28 (Walmart, 2019). • As I observed in many grocery stores, it depends on the retailer (McGraw, personal observation, 2019). Main competitors and their costs: • Ronzoni • Single 16 oz box: $1.06 (Walmart, 2019). • 9.4% U.S households buy and used this brand as a first choice (Conley, 2013). • They make $126 million in revenue (Buckley, 2019). • Closest competitor (Orr, 2013). • Store brands • Great Value single 16 oz box: $1.00 (Walmart, 2019). -
Penne Alla Vodka Is the Perfect Dish for a Romantic Valentine's Dinner, and You Won't Believe How Easy It Is to Make
Rich, lush and full of umami, Penne alla Vodka is the perfect dish for a romantic Valentine's dinner, and you won't believe how easy it is to make. Sarah Nasello / The Forum Penne alla Vodka Serves: 4 as an entree; 6-8 as a first course Ingredients: 1 pound penne pasta (or other short, tubular noodle) 2 tablespoons extra-virgin olive oil 3 ounces pancetta, diced 1 medium yellow onion, finely chopped (about 2 cups) 2 cloves garlic, minced ½ teaspoon crushed red pepper flakes ¾ cup vodka 1 28-ounce can crushed tomatoes ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 to 2 cups water ¾ cup heavy cream ¼ cup Grana Padano or Parmesan cheese, plus more to garnish 1 tablespoon fresh Italian parsley, stems removed, finely chopped Directions: Fill a large pot with at least 4 quarts of water. Add 1 tablespoon kosher salt and bring to a boil over high heat. Add pasta and cook until al dente, according to the directions on the package. When ready, drain the pasta and set aside until ready to toss with the sauce. As the pasta cooks, heat the oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally until crispy, about 5 minutes. Add the onion, garlic and crushed red pepper. Cook over medium-low heat, stirring often, until the onion is soft and translucent, about 5 to 6 minutes. Add the vodka and cook on medium-low, stirring occasionally until it is nearly all evaporated, about 5 minutes. Most of the alcohol content will burn off during this stage. -
Antipasti Zuppe Pasta Insalata
antipasti Gamberi Cocktail $17 Vongole Oreganata $17 shrimp cocktail baked little neck clams Grilled Polpi $17 Carpaccio di Manzo $17 marinated in zest of spicy oil, baby thinly sliced filet mignon over arugula topped arugula, red onion & cannellini beans with shaved parmigiano reggiano cheese Cozze Santa Lucia $18 Fried Artichokes $16 mussels in a garlic & white or red wine sauce lightly breaded with fresh herbs & lemon Insalata di Frutti di Mare $20 Caprese con Prosciutto $17 cold seafood salad with shrimp, octopus, burrata mozzarella with beef steak tomato, scungilli dressed in celery, green olives, garlic, prosciutto di parma in an olive oil olive oil & lemon sauce and basil dressing Melanzane Rollatini $16 Spiedini di Mozzarella Romana $16 baked stuffed eggplant with slice of bread with mozzarella & basil ricotta cheese and tomato sauce in a caper and anchovies sauce Calamari Fritti $18 Vongole Posilipo $20 fried calamari with cherry peppers clams in marinara sauce insalata Insalata Bellasera $15 Insalata Tre Colore $15 chopped spring mix, pears, fried chickpeas, arugula, endive & radicchio in an olive oil roasted walnuts, & gorgonzola cheese vinaigrette dressing in an olive oil, pear vinegar dressing Insalata Mista $15 Insalata di Barbabietole $15 mixed tossed salad red and golden beets, tomato, arugula, red onion topped with goat cheese in Insalata Di Cesare $15 extra virgin olive oil & balsamic vinegar dressing traditional caesar salad zuppe Pasta e Fagioli $10 Tortellini en Brodo $10 pasta & bean soup meat tortellini in chicken -
The Entire Staff Welcomes You To
The Entire Staff Welcomes You To.... BItalianrazi’ Restaurant SS Dinner Menu Appetizers Garlic Bread (cheese 50¢ extra) ............. $3.75 Hot Antipasto for 2 or 4 fried calamari, stuffed mushrooms & clams casino .......$15.95 or Fried Calamari lightly dusted, deep fried .............................................................................. $29.95 calamari, served with lemon and marinara $10.95 Eggplant Rollatini rolled eggplant stuffed Brazi-Style Fried Calamari deep-fried with ricotta, topped with marinara sauce ...$9.95 calamari tossed with hot cherry peppers, tossed with marinara sauce ........................................ $12.95 Broccoli Rabe & Sausage (available seasonally) ....................................... $12.95 Clams Casino fresh clams baked with a blend of garlic, roasted peppers, onions & bacon .$9.95 Fried Hot Peppers with Sausage & Potatoes .........................................................$11.95 Artichokes Francese artichoke hearts dipped in egg batter and sauteed in a lemon, Mozzarella in Carrozza fried mozzarella on butter white wine sauce .................................. $8.95 white bread served with marinara .................$7.95 Bruschetta al Pomodoro toasted bread Mozzarella Caprese sliced fresh mozzarella topped with fresh tomatoes, garlic marinated in layered with roasted peppers, fresh tomatoes olive oil and fresh basil ..................................... $6.95 served with fresh basil and olive oil .............. $8.95 Zuppa di Mussels Posillipo served red or Crostina DiPolenta simmered -
GRAGNANO (NAPOLI) ’O Bbuono Tante Se Cunosce, Quanne Se Perde
GRAGNANO (NAPOLI) ’O bbuono tante se cunosce, quanne se perde. (Il buono tanto si capisce quando si perde) Nella storia e nella comunicazione del Pastificio Garofalo il territorio ha sempre svolto un ruolo di primaria importanza. E le nostre iniziative lo confermano. Con Garofalo Firma il Cinema e i cortometraggi prodotti, raccontiamo Napoli e il suo meraviglioso mondo, con Gente del Fud riscopriamo prodotti dimenticati e valorizziamo le eccellenze agroalimentari e con la nostra pasta ricarichiamo i calciatori del Napoli negli spogliatoi dopo la partita. Quando ci è stata offerta la possibilità di acquistare e rilanciare il marchio Russo di Cicciano ci è venuto in mente tutto questo. Russo di Cicciano era un buon prodotto ad un prezzo accessibile a tutti. Quando è uscita dal mercato ce ne siamo dispiaciuti, da pastai e da campani, perchè ci sembrava che la nostra terra si fosse impoverita. Oggi, con gioia ed orgoglio, vi ripresentiamo la pasta Russo di Cicciano, abbiamo mantenuto i colori, le forme ed i formati che tutti noi ricordavamo, abbiamo creato un prodotto buono come era prima, aggiungendoci quel “pizzico” di esperienza che la nostra antica storia di pastai gragnanesi ci consente. Oggi ripresentiamo quello stesso rapporto prezzo/qualità, sperando di ridare il giusto rango a questo storico marchio campano. Pasta Russo di Cicciano è tornata. La pasta dei napoletani ora fatta a Gragnano. ’O bbuono tante se cunosce, quanne se perde. Pasta Russo è tornata. La pasta dei napoletani ora fatta a Gragnano. www.russodicicciano.it Spaghettini -
Trenette Humphrey Brendan Cahill
Trenette Humphrey 312-791-7948 [email protected] Brendan Cahill 312-791-7135 [email protected] WITH OUR GUESTS IN MIND From our commitment to purchase locally, to our use of antibiotic-free poultry and meats, to the socially and environmentally responsible coffee we serve, even the way we clean and sanitize our dishes, SAVOR… Chicago’s ongoing commitment to environmental stewardship is at the heart of everything we do. We set the standard for excellence in sustainability in convention centers. Our commitment to purchasing locally currently includes making 30% of our purchases from local producers and suppliers as well as growing more than 6000 pounds of produce in our 2 ½ acre Rooftop Garden. We are proud of our pledge to do our part to reduce the overuse of antibiotics by using chicken, pork and beef in our menu that is raised without the routine use of antibiotics. With each meal we serve, we are encouraging ranchers and farmers to move away from the overemployment of medicine in raising farm animals. Finally, SAVOR… Chicago has made McCormick Place the first convention center in the country to make the switch to E-water for sanitizing, SAVOR…Chicago has been recognized for its sustainability leadership and including Green Seal™ APEX in Sustainability for the McCormick Place campus, by the Green Industry Council, an Illinois Governor’s Award for sustainability and from the Environmental Agency (EPA) for leadership, and out‐ reach, including winning the EPA’s Food Recovery Challenge. ILLINOIS GOVERNOR’S SUSTAINABILITY AWARD The Illinois Governor’s Sustainability Award recognizes the that demonstrates a commitment to economy, society and the environment through outstanding and sustainability prac In recognizing SAVOR…Chicago, the Governor commended SAVOR’s green “Your commendable green serve as a model of environmental stewardship for residents, businesses and throughout our state.