DOCSLIB.ORG

Homemade Pasta

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

PASTA Homemade pasta SPAGHETTI MEATBALL $25 TAGLIOLINI AGLIO OLIO E fresh homemade spaghetti with tomato PEPERONCINO $15 (add home made sauce and beef meatballs tuna in olive oil for $9 ) egg pasta spaghetti, garlic, crushed red FETTUCCINE POMODORO E pepper, parsley BASILICO $15 egg pasta, pomodoro sauce, fresh basil, WHOLE WHEAT TAGLIOLINI ALLE grated parmigiano, extra virgin olive oil VERDURE $17 whole wheat pasta, julienne veggies, FETTUCCINE ALL'AMATRICIANA (peppers, carrots, zucchini, artichokes), $19 fresh basil, lemon zest,potatoes, saffron egg pasta, amatriciana sauce (bacon and cream tomato), shaved pecorino, butter, extra virgin olive oil FETTUCCINE ALLA BOLOGNESE $22 TAGLIOLINI CACIO E PEPE $19 egg pasta, slow cooked veal and beef egg pasta, 24 month aged parmigiano bolognese sauce alla borgomanero, vacche rosse, pecorino, black pepper, extra parmigiano, extra virgin olive oil virgin olive oil RISOTTO ALLO ZAFFERANO $25 TAGLIOLINI ALLA CARBONARA $19 rice, saffron, onions, parmigiano, butter, egg tagliolini, eggs, parmigiano, pecorino, saffron bacon, extra virgin olive oil RISOTTO AL FUNGHI $28 TAGLIOLINI ALLE VONGOLE $36 rice, mixed mushrooms (porcini, oyster, egg tagliolini, manila clams, garlic, parsley, shimeji), onions, butter, parmigiano fresh sliced tomato, and olive oil LASAGNA BOLOGNESE $22 TAGLIOLINI AI FRUTTI DI MARE homemade egg pasta, veal and beef $26 bolognese sauce, bechamel, scamorza, and egg tagliolini, little neck clams, mussels, parmigiano shrimp, octupus, fresh sliced tomato, parsley, light tomato sauce, extra virgin MELANZANE ALLA PARMIGIANA olive oil $18 fried eggplant slices, spicy tomato sauce, basil, scamorza, and parmigiano PIZZE ** GLUTEN FREE CRUST UPON AVAILABILITY $ 3 EXTRA** MARGHERITA $16 tomato sauce, mozzarella fior di latte, basil, extra virgin olive oil BURRATA $18 tomato sauce, burrata, basil, extra virgin olive oil PROSCIUTTO COTTO E FUNGHI $18 tomato sauce, mozzarella, mixed mushrooms, prosciutto cotto PROSCIUTTO MOZZARELLA $18 tomato sauce, prosciutto crudo, fresh mozzarella, shaved parmesan, extra virgin olive oil VERDURE ALLA GRIGLIA $16 tomato sauce, grilled artichokes, mushrooms, arugula, extra virgin olive oil (no cheese) DIAVOLA $16 tomato sauce, mozzarella, spicy salami SALSICCIA $18 tomato sauce, mozzarella, italian sausage, mixed mushrooms, red onions MARINARA $14 spicy tomato sauce, oregano, and extra virgin olive oil (no cheese) SPINACI E RICOTTA $16 tomato sauce, mozzarella, ricotta, spinach, cherry tomatoes CALZONE $18 tomato sauce, ricotta, mozzarella, sausage KIDS PIZZA $10 tomato sauce and mozzarella cheese (catface) BIANCHE FOCACCIA AROMATICA E STRACCIATELLA $15 focaccia made with fresh herbs served with stracciatella and extra virgin olive oil SALSICCIA E GORGONZOLA $18 fresh mozzarella, gorgonzola, and italian sausage QUATTRO FORMAGGI $18 mozzarella, brie, fontina, gorgonzola TARTUFO (OVAL PIZZA) $37 shaved truffle, truffle paste, goat cheese, fior di latte mozzarella, truffle oil NUTELLA $16 nutella, strawberries, and banana *please be advised that our pizza dough may contain soy flour PIZZA TOPPINGS Anchovies $5 Ricotta $3 Artichokes $3 Black Truffle $15 Stracciatella $3 Red onion $1 Truffle Oil $2 Prosciutto crudo $4 Olives $2 Shredded Mozzarella $2 Prosciutto cotto $3 Spinach $2 Fontina $3 Spicy Honey $1 Arugula $2 Brie $3 Salami spicy $3 Mixed mushrooms$3 Gorgonzola $3 Sausage $3 Fresh Mozzarella $3 MEAT BEEF BURGER 10oz (angus burger) $22 beef, mozzarella cheese, braised onions, baby arugula, tomato, brioche bun SKIRT STEAK 12oz $33 BEEF TENDERLOIN 9oz $47 RIBEYE 18oz $49 NY STRIP 16oz $49 AUSTRALIAN LAMB CHOPS $39 CHICKEN PAILLARD $29 organic chicken breast, arugula salad, tomatoes, parmesan cheese, balsamic vinegar, extra virgin olive oil HALF ROTISSERIED CHICKEN $19 WHOLE ROTISSERIED CHICKEN $36 SIDES FRENCH FRIES $9 SPRING MIX $9 ROASTED POTATOES $9 GRILLED VEGGIES $10 GRILLED ASPARAGUS $10 FISH GRILLED BRANZINO $37 GRILLED TUNA $35 GRILLED SALMON $29 topped with roe and rosemary SALMON BURGER $17 salmon, avocado, carrots, lettuce, tomato, pickles GRILLED SEAFOOD MIX $38 fish of the day, octopus, jumbo prawn, scallops, served on a bed of sautéed spinach SIDES FRENCH FRIES $9 SPRING MIX $9 ROASTED POTATOES $9 GRILLED VEGGIES $10 GRILLED ASPARAGUS $10 CRUDO OYSTERS KUSSHI $5 (each) daily fresh oysters shucked to order and served with a tradional mignonette, bloody mary sauce and horse radish cream TUNA TARTARE $24 ahi tuna finely diced on a bed of avocado (red onion, parsley, lemon juice, soy sauce and extra virgin olive oil) BEEF CARPACCIO $19 seared filet mignon thinly sliced topped with baby arugula, shaved parmesan cheese, drizzled with extra virgin olive oil OCTOPUS CARPACCIO $19 thinly sliced octopus, sundried tomatoes, cipollini, dressed with lemon juice and extra virgin olive oil CRUDO MISTO $28 ahi tuna and salmon carpaccio thinly sliced drizzled with chive oil and finished with lemon juice and extra virgin olive oil SALUMI E FORMAGGI Our Favorites BRESAOLA $22 shaved parmigiano, arugula, olive oil, lemon PROSCIUTTO CRUDO $22 choice of burrata cheese or mozzarella di bufala SMOKED SALMON $23 horseradish cream cheese, bittersweet red onions, capers LASAGNA BOLOGNESE $22 homemade egg pasta, veal and beef bolognese sauce, bechamel, scamorza, and parmigiano MELANZANE ALLA PARMIGIANA $18 fried eggplant slices, spicy tomato sauce, basil, scamorza, and parmigiano Salumi e Formaggi PICCOLA SELEZIONE DI SALUMI E FORMAGGI $20 finocchiona, mortadella. prosciutto crudo, parmigiano reggiano, fontina SELEZIONE DI SALUMI E FORMAGGI $28 finocchiona, mortadella. prosciutto crudo, speck, parmigiano reggiano, fontina GRANDE SELEZIONE DI SALUMI E FORMAGGI $38 finocchiona, mortadella. prosciutto crudo, speck, bresaola, coppa, parmigiano reggiano, fontina SELEZIONE DI FORMAGGI MISTI $18 PANINI MADE TO ORDER TOASTED HOAGIE BREAD PROSCIUTTO CRUDO E CARCIOFI $15 prosciutto crudo, artichokes, parmigiano PROSCIUTTO CRUDO E BUFALA AL TARTUFO $15 prosciutto crudo, truffle bufala, tomatoes SPECK E ROBIOLA $15 speck, robiola, arugula BRESAOLA E CAPRINO $15 bresaola, goat cheese, arugula, olive oil, pepper, lemon TURKEY $12 turkey, fontal, tomato, arugula, honey mustard PROSCIUTTO COTTO $15 ham, mozzarella, tomato, arugula VEGETARIANO $10 eggplant, yellow squash, zucchini, tomato, arugula, fontina, roasted pepper cream VEGANO $10 eggplant, yellow squash, zucchini, tomato, arugula, roasted pepper cream PANINO CLASSICO ITALIANO $10 MORTADELLA COPPA SALAME PROSCIUTTO CRUDO SPECK SOPPRESSATA BRESAOLA FOCACCE FOCACCIA PLAIN $5.50 FOCACCIA MORTADELLA $10 FOCACCIA COTTO E FONTAL $10 ham, fontina cheese FOCACCIA CAPRESE $10 mozzarella di bufala, tomatoes TURTLE PANINI PROSCIUTTO CRUDO $11.50 prosciutto crudo, bufala mozzarella, tomatoes, arugula COPPA $11.50 coppa, fontina, tomatoes, arugula BRESAOLA $12.50 bresaola, robiola cheese, arugula, eggplant cream BRIOCHES COTTO BRIOCHE $6 ham, romaine, fontal, grain mustard CAPRESE $10 tomatoes, bufala mozzarella, basil MINI BIOCHE $4 ham and cheese CROISSANT TURKEY CROISSANT $7 turkey, frisee, fontina, grain mustard MINI CROISSANT $4 ham and cheese INSALATE CAPRESE $15 mozzarella di bufala or burrata, kumato tomato, basil, olive oil, balsamic glaze MIXED GREEN SALAD $8 three greens, basil dressing GREEK SALAD $13 red onions, cucumber, olives, baby heirloom tomato, bell peppers, feta cheese, red wine vinegar, olive oil, oregano CAESAR SALAD $9.50 romaine, parmesan cheese, croutons, caesar dressing BUILD YOUR OWN SALAD $9.50 1 green, 1 grain, 4 vegetables, 1 premium item and dressing CEREALI E LEGUMI GRAIN CAPRESE $15 farro, arugula and spinach mix, fresh tomatoes, mozzarella di bufala, oregano, organic basil, extra virgin olive oil,balsamic glaze PRIMAVERA $13 barley, arugula and spinach mix, zucchini, eggplant, cauliflower, edamame, mix peppers, ADD ON fresh tomatoes, corn, shitake escabeche and organic chicken $5.95 roasted pepper dressing six shrimp $5.95 fresh marinated tuna $8.95 fresh marinated salmon $8.95 GRECA $13 seared tuna $8.95 isreali couscous, diced tomatoes, cucumber, red seared salmon $8.95 onions, mix peppers, olives, oregano, feta avocado $2.50 cheese, arugula, spinach, red wine vinegar, feta cheese $2.50 extra virgin olive oil burrata $9.00 mozzarella di bufala $9.00 THAI STYLE $12 grain $1.00 isreali couscous, wild rice, butternut squash, green $1.00 shitake escabeche, edamame, red cabbage, hard-boiled egg $1.50 mixed peppers, bean sprouts, arugula, spinach and soy ginger dressing (SUGGESTION: add PREMIUM ITEMS $1.50 nuts, pumpkin seeds, sunflower seeds, avocado and seared tuna or salmon) raisins, cranberries, olives, parmesan cheese, croutons BUILD YOUR OWN GRAIN BOWL $9.50 1 grain, 4 vegetables, 1 dressing JUICES in-house cold press juice JUICES SHOTS THAI COCONUT WATER $10 WELLNESS $5 lemon, ginger, turmeric CHIA LIMONADE $9.95 ginger, lime, chia seeds, mint, maple syrup FOREST ENERGY $5 orange, ginger, lemon, oregano oil, APPLE JUICE $7 chlorophyll fresh organic apple juice SUPER C $5 ORANGE JUICE $6 blood orange, camu camu, lemon fresh organic orange juice PURE BLACK $5 CELERY JUICE $7.95 Coconut water, ginger, lemon, sea salt, fresh organic celery juice activated charcoal SUNRISE $9.95 pear, pineapple, apple, strawberry, mint SKIN DEEP $9.95 pineapple, apple, cucumber, lemon WATERMELON $7.99 FRUIT CUPS AND MORE fresh pressed watermelon juice CHIA PUDDING PARFAIT $7.95 gluten free granola, fresh fruit OATMEAL $7.95 coconut flakes, fresh fruit SEASONAL FRUIT SALAD $5.95 BERRY SALAD $7.95 SOUPS - ZUPPE LOBSTER BISQUE SEAFOOD $14 CHICKEN SOUP $12 chicken broth, chicken, broccoli, carrot, green peas, pepper, herbs and olive oil LENTIL $12 MINESTRONE $12 POMODORO SOUP $12 CAULIFLOWER SOUP $12 All soups are gluten free, soy free, some garlic and are prepared in a kitchen where nuts, gluten and other known allergens may be present. ADD PROTEIN PANINI organic chicken $ 5.95 gluten free ham & cheese $7 shrimp $ 5.95 brioche ham & cheese $4 lobster $ 8.95 Bread and add Small croutons bag $1.50 Parmesan and rosemary Croutons Garlic and chilly pc 0.50 Truffle and mushroom Cheese brioche $1 Frittata cheese and chives $1 .
Recommended publications
  • Home-Made Pasta

    Home-Made Pasta

    Piccolo Home-made Pasta 1. Tagliolini al Salmone ............................................................................................................................. € 11,50 (cream, fresh tomato, smoked salmon) 2. Tagliolini al nero di seppia .................................................................................................................... € 10,00 (fresh tomato, tomato sauce, squid ink) 3. Tortelloni ai funghi porcini .................................................................................................................... € 11,00 (filled with spinach and ricotta, cream and porcini mushrooms) 4. Tortelloni di carne .................................................................................................................................. € 12,00 (filled with meat tomato sauce and sirloin tip) 5. Cannelloni di verdure ............................................................................................................................ € 10,00 (filled with spinach and ricotta, béchamel, carrot, courgette, eggplant and parmesan) 6. Pappardelle con champignon e speck .................................................................................................. € 10,00 (tomato, champignon mushrooms, smoked ham, fresh tomato and cream) 7. Triangoli ................................................................................................................................................. € 11,00 (filled with spinach, ricotta, mushrooms with butter and sage sauce or smoked salmon) 8. Tagliolini
  • Sauces Reconsidered

    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.
  • A Project By

    A Project By

    ANTIPASTO SALUMERIA ZUPPE RISOTTO GF POLENTA FRIES , gorgonzola dip 10 SALUMI with fresh seasonal vegetables 19 GF STRACCIATELLA Prosciutto di Parma, capocollo, salsiccia Calabrese 22 POLPETTINE in tomato sauce 12 GF with porcini mushrooms 23 homemade taralli, olives Egg drop, spinach, chicken broth, parmigiano reggiano 10 ARANCINI rice balls stuffed with ragu, melted mozzarella 12 GF with fresh clams, mussels, calamari, tiger shrimp 24 GF PROSCIUTTO + FORMAGGIO GF MINESTRONE SPIDUCCI seasoned, grilled sirloin steak skewers 12 Prosciutto di Parma, hot salami, Italian cheeses, 23 Zucchini, potatoes, beans, celery, carrots, 10 caponata, olives POMODORI spicy tomato broth Bruschetta 10 GF FORMAGGI GF Mozzarella di bufala, vine ripened tomatoes, basil, 19 PASTA + FAGIOLI Selection of soft + hard Italian cheeses, 21 SECONDI extra-virgin olive oil, balsamic vinegar White + Romano bean soup, pancetta, 11 walnuts, honey peppered pineapple GF POLLO MATTONE GF ditalini pasta, spicy tomato broth Seasonal tomato wedges, red onions, black olives, basil, 14 Roasted free range chicken, rosemary, garlic, 28 oregano, extra-virgin olive oil, balsamic vinegar GF BURRATA heirloom carrots, roasted potatoes Traditional Italian cheese, Prosciutto di Parma, 24 FUNGHI arugula, aged balsamic vinegar POLLO PARMIGIANA GF Grilled portobello, oyster + cremini mushrooms, 17 Breaded boneless organic chicken breast, melted mozzarella, 29 extra-virgin olive oil, truffled balsamic vinegar parmigiano, tomato sauce, Tuscan kale, roasted potatoes PIZZA CARPACCIO GF TONNO SCOTTATO
  • Creative Sushi Rolls Sushi (2Pc) / Sashimi (3Pc)

    Creative Sushi Rolls Sushi (2Pc) / Sashimi (3Pc)

    view drink menus beer right from your wine phone or visit tnmenu.com cocktails DINNER APPETIZERS & SHARING PLATES LOBSTER BISQUE 5.5|8 CREAMY MAC & CHEESE 14 lobster, heavy cream, sherry three cheese blend, parmesan crust | + short rib 2.5 | + lobster 4.5 ONION SOUP 7 MARKET PLATTER 19 roasted garlic, gruyere prosciutto di parma, sopressata, chorizo, chef’s cheese assortment, mixed olives, roasted peppers & artichokes SEASONAL BUTTERNUT SQUASH 5.5|7.5 cinnamon dusting MEDITERRANEAN PLATE 16.5 chick pea hummus, roasted peppers, fennel salad, vegetables, assorted olives, warm pita BLISTERED SHISHITO PEPPERS 12.5 SHORT RIB CHEESE FRIES 13.5 soy & lime glazed, dried seaweed fried potato wheels, cheddar, thin cut short rib flakes, sesame seeds MEATBALLS & WHIPPED RICOTTA 15 FRESH BUFFALO MOZZARELLA 14.5 house blend of beef, veal & pork, sweet marinara sauce, toasted roma tomato, basil, balsamic drizzle sourdough bread add prosciutto di parma | 5.5 PROSCIUTTO WRAPPED SCALLOPS 18 BANG-BANG TEMPURA SHRIMP 15.5 pan seared diver scallops, cherry tomato & asparagus cous cous lightly battered, sweet-chili dipping sauce SPAGHETTI CACIO E PEPE 14 PAN-ROASTED classic peppercorn butter broth, crispy kale, pan roasted prosciutto BOURBON MUSSELS 16 PEI mussels, bourbon infused spicy creamy bacon broth STEAMED EDAMAME 10 sea salt, tajin chili lime seasoning TOASTED SESAME BRUSSELS SPROUTS 12.5 flour dusted & fried, ginger soy garlic WASABI FILET 20 glazed, toasted sesame garnish porcini-herb crusted filet mignon, served medium rare, grilled asparagus spears,
  • V Pasta E Fagioli Appetizers / Antipasti V Bruschetta Genovese Eggplant

    V Pasta E Fagioli Appetizers / Antipasti V Bruschetta Genovese Eggplant

    Soups SMALL LARGE V Pasta e Fagioli Traditional Italian white & red bean soup with fresh pasta 4 5 .. Appetizers / Antipasti V Bruschetta Genovese Eggplant Rollatino FRESH TOMATOES , ONIONS , SEASONED WITH PESTO , FRESH EGGPLANT SLICES ROLLED & FILLED WITH RICOTTA CHEESE , SPINACH MOZZARELLA ON TOASTED BREAD , WITH PARMESAN CHEESE & LACED WITH TOMATO SAUCE 5.50 7.00 Fried Calamari FRESH CALAMARI , FRIED & SERVED WITH YOUR CHOICE OF MILD OR SPICY SAUCE 9.50 Roasted Peppers and Prosciutto PROSCIUTTO , FRESH TOMATO , MOZZARELLA , ROASTED PEPPERS , WITH OLIVE OIL , FRESH BASIL & GARLIC 8.50 Mussels al Salto PRINCE EDWARD ISLAND MUSSELS , GARLIC , OREGANO , OLIVE OIL , YOUR CHOICE OF RED OF WHITE SAUCE 7.50 Calamari Balsamico FRIED CALAMARI SPECIAL SAUCE : GARLIC WALNUTS , OREGANO , WHITE WINE , BALSAMIC VINEGAR 10.00 V Portobello Polenta PORTOBELLO MUSHROOMS SAUTEED WITH SUN DRIED TOMATOES , FRESH ROSEMARY , GARLIC & OLIVE OIL , OVER POLENTA 9.00 V Napoleone GRILLED PORTOBELLO MUSHROOM , ROASTED PEPPERS , GRILLED EGGPLANT , TOMATO AND FRESH MOZZARELLA , DRIZZLED WITH OLIVE OIL & BALSAMIC VINEGAR 9.00 Meatballs Ricotta Chicken Gorgonzola BEEF AND PORK MEATBALLS IN A TOMATO SAUCE TOPPED WITH A CHICKEN BITES SERVED IN A CREAMY GORGONZOLA , MUSHROOMS SCOOP OF FRESH RICOTTA CHEESE SAUCE 6.95 6.95 V Burrata FRESH MOZZARELLA WITH A CREAMY FILLING SERVED WITH FRESH TOMATO , SEASONED WITH OLIVE OIL FRESH BASIL AND BALSAMIC GLAZE 7.00 House Specialty Rollata HOMEMADE PASTA , ROLLED IN A FILLING OF SAUSAGE , BEEF , BAKED IN A CREAMY MUSHROOM TOMATO
  • Ap Window Bar

    Ap Window Bar

    COCKTAILS SAVORY BITES Piadina Sandwich 10.00 COCKTAILS SAVORYServed with homemade potatoBITES chips Negroni 13.00 Choice of: Gin, Campari, Red Vermouth Piadina Sandwich Wrap 10.00 Negroni 13.00 -Mozzarellachoice of: & Tomato Gin,Sazerac Campari, Red Vermouth 13.00 -Prosciutto Cotto & Provolone Whiskey, Sugar, Absinthe -Mozzarella & Tomato Panino-Prosciutto Cotto con & Provolone la Porchetta 12.00 AP Spritz 13.00 Roasted Pork Sandwich with homemade potato chips St.AP Germain, Spritz Lime, Ginger Beer 13.00 St. Germain, Lime, Ginger Beer PARMIGIANOPanino con la Porchetta 10.0012.00 Manhattan 13.00 PiecesRoasted of pork Parmigiano sandwich Reggiano with homemade DOP potato chips Whiskey,SPIRITED Sweet LEMONADE Vermouth, Angostura Bitters 12.00 Lemon Juice, Sugar & your choice of: Vodka or Rum POTATOPARMIGIANO CHIPS 6.0010.00 HomemadePieces of Parmigiano & Salted Reggiano DOP cheese MARTINIBLOODY MARY 13.0013.00 Vodka, Dry Vermouth Cacio e pepe lollipops 1.00 CLASSIC:Vodka, Tomato Juice, Mild Spices & Herbs POTATO CHIPS 6.00 CrunchyHomemade Pecorino & Salted cheese wafers with Black Pepper SazeracSPICY: Vodka, Tomato Juice, Hot Peppers, Hot Sauce 13.00 Whiskey,A-MARY-TRICIANA: Sugar, AbsintheGin, Amatriciana Sauce, Pecorino Wafer MIXED OLIVES NUTS 5.506.00 6.00 MIXED NUTS OLIVES 5.50 Cacio e pepe lollipops 1.00 BEERSNOW CONES& WINE Crunchy Pecorino cheesePIZZETTE wafers with black pepper $8 ! APERITIVO MARINARA 8.00 BEER 6.00 Fresh Tomato Sauce bySELECT the glass A flAVOR (no cheese) -Cherry -Lime -Strawberry
  • Spaghetti Bolognese Bolognese Sauce Is One of Those Recipes That Everyone Should Learn to Cook

    Spaghetti Bolognese Bolognese Sauce Is One of Those Recipes That Everyone Should Learn to Cook

    Spaghetti Bolognese Bolognese sauce is one of those recipes that everyone should learn to cook. It can be adapted to make lasagne, chilli-con-carne or even a cottage pie and you can add extra vegetables such as mushrooms and peppers to use up whatever you have in the fridge. Nutritional information per portion (420g): Energy Fat Saturates Sugars Salt 1408kJ 333kcal 9.3g 2.9g 6.9g 0.3g 17% 13% 14% 8% 5% Wheat (gluten)* of an adult’s reference intake. Typical values per 100g: energy 335kJ/79kcal. Equipment Ingredients Weighing scales Serves 4 Sharp knife 1 medium onion Chopping board 1 garlic clove Peeler 1 carrot Small bowl x 2 100ml boiling water Measuring jug 2 x 5ml spoons olive oil Kettle 1 x 5ml spoon dried oregano Measuring spoons 300g lean minced beef Saucepans (or deep 400g can chopped tomatoes frying pan) x 2 2 x 15ml spoons tomato Wooden spoon puree Can opener 300g uncooked spaghetti Colander Black pepper (optional) * Presence of allergens can vary by brand – always check product labels. If you serve food outside the home you must make allergen information available when asked. Top Tips • You could leave the carrots unpeeled but ensure that all soil is removed before cooking. • To avoid using two saucepans, cook the pasta first and put to one side. Then cook the sauce and stir the pasta into the sauce until reheated. www.letsgetcookingathome.org.uk LGC062 Spaghetti Bolognese Method Something to try next time 1. Peel and finely chop the onion and garlic. • Add extra vegetables for a healthier sauce, such 2.

  • ¡Buen Provecho! Quesos Embutidos Frituras

    EMBUTIDOS ¡BUEN PROVECHO! Jamón ibérico de bellota Fermín ‘Hey, you’re here! So start eating…’ Hand-carved, dry-cured ham from the Pan de cristal con tomate legendary free-range, acorn-fed, Toasted slices of uniquely crispy and ibérico pigs of Spain 35 per oz ethereal bread brushed with Jamón ibérico Fermín fresh tomato 12.5 Dry-cured ham from the legendary Anchoas españolas black-footed ibérico pigs of Spain 18 Don Bocarte Spanish anchovies 8.5 Jamón serrano Fermín Pasamontes Manchego 18-month salt-cured serrano ham 12 (D.O. Manchego, La Mancha) A sweet Lomo ibérico de bellota Fermín and tangy sheep’s milk cheese 6 Smoke-cured acorn-fed pork loin 14 Piquillos Julian de Tolosa Chorizo ibérico de bellota Fermín Confit of piquillo peppers with A dry-cured chorizo made with ibérico lardo 6.5 ibérico meat 12 Salchichon ibérico de bellota Fermín A dry-cured sausage made with ibérico QUESOS meat 12 Selection of 3 cheeses 28 Selección de embutidos Caña de cabra con higos A selection of jamón ibérico Fermín, jamón (Murcia) A soft, semi-sweet goat’s milk serrano, lomo, salchichon and chorizo cheese paired with raisin walnut bread ibérico de bellota Fermín 30 and fig jam 10 Add jamón ibérico de bellota 15 Idiazábal con membrillo (D.O. Idiazábal, Basque Country and FRITURAS Navarra) A smoked, nutty-flavored sheep’s ‘Frying is overrated… Yeah right!’ milk cheese paired with quince paste 10 Patatas bravas* San Simón con garapiñado de frutos secos A Jaleo favorite with spicy tomato sauce (Galicia) A smoked cow’s milk cheese paired and alioli 11.5 with
  • DINNER Setteopening Menu

    DINNER Setteopening Menu

    crudi RAW YELLOWTAIL 13 SALMON 10 olio di zenzero & pickled red onion trapanese pesto, sundried tomatoes, almonds TUNA ‘SUSCI’ 13 SEA BASS 12 marinated vegetables & preserved truffle taggiasca olives, tomatoes, spring onions antipasti verdure CREAMY POLENTA 10 BEET SALAD 11 fricassée of truffled mushrooms castelmagno, pistachio, beet vinaigrette 9 BRAISED SHORT RIBS OF BEEF 13 CAULIFLOWER ROMANESCO vegetable & farro risotto roasted, salmoriglio, herb bread crumbs BRAISED OCTOPUS 14 CHARRED ASPARAGUS 12 artichokes, marble potato, celery, guazzetto asparagus purée, basil oil, ciabatta charred spring onion vinaigrette MARKET SALAD 9 11 farmer’s market spring vegetables, BURRATA figs, peaches, radicchio, balsamic truffle pecorino, sherry vinaigrette 12.5% Discretionary Service Charge will be added to your bill. consuming raw or under cooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness. SPAGHETTI 16 tomato & basil DUCK & FOIE GRAS RAVIOLI 19 marsala reduction paste SHORT RIB & BONE MARROW AGNOLOTTI 18 garlic chips & horseradish TAGLIATELLE 22 devon crab meat, spring peas, pancetta, preserved lemons BLACK TAGLIOLINI 26 lobster, tomatoes, spiced basil bread crumbs CAVATELLI 19 braised capretto, goat cheese, broad beans, mint all pastas are handmade in house BLACK COD 27 caramelized fennel & concentrated tomato HALIBUT 31 white asparagus purée, charred asparagus, baby leeks, almond vinaigrette pesce KING DIVER SCALLOPS 29 pea purée, purple potatoes, chanterelle mushrooms JOHN DORY 27 mantecato, cherry tomatoes, mushrooms, olives ROASTED CHICKEN 21 herb spätzle, zucchini, peas, rosemary jus VEAL TENDERLOIN 30 gnocchi alla romana, root vegetables & glazed sweetbreads carne SCOTTISH GRASS FED ANGUS BEEF 31 spring vegetable fricassée, parmesan, pickled red onions WELSH LAMB FILET 30 crispy lamb neck, easter radish, artichokes, fava, mint.

  • Shady Business That, the Restaurant Waited Until Summer, Has Come to an End

    LOOK FOR BREAKING NEWS EVERY WEEKDAY AT BROOKLYNPAPER.COM Yo u r Neighborhood — Yo u r News® BrooklynPaper.com • (718) 260–2500 • Brooklyn, NY • ©2013 Serving Brownstone Brooklyn and Williamsburg AWP/12 pages • Vol. 36, No. 27 • July 5–11, 2013 • FREE BRUNCH IT UP! North Brooklyn’s ‘War on Brunch’ ends with new law By Danielle Furfaro the later start time. This Sunday, The Brooklyn Paper owner Gino Kutluca was happy to Break out the Bloody Marys, put the chairs out at 10 am. because it is V-Brunch Day. “People love to sit outside and The infamous War on Brunch look at the dogs and the people ended this week when the City and the kids and the women,” said Council voted to roll back the dra- Kutluca. “I wish they would have conian rules preventing Brook- made it earlier, but at least it’s lynites from dining on sidewalk getting better.” patios before noon on Sundays. Lokal was slapped with the From here on out, brunchers can summons in April of last year af- get their morning mimosas start- ter Community Board 1 member ing at 10 am. Tom Burrows got tired of having Photo by Stefano Giovannini Lokal Bistro on Lorimer Street to walk around sidewalk cafes on The Monocle Order co-owner Zoe Nightingale poses with eye-protected pup Singa by McCarren Park was one of Sunday mornings and asked the and Stefan Rurak, who designed the sunglasses-vending machine. the brunch spots the city tick- city to start cracking down with eted in 2012 for putting its tables File photo by Stefano Giovannini the little-known law .
  • Barely Bolognese

    Barely Bolognese

    Indeed, pasta never had it so good, but... Sauces’n Love Fresh Sauces go... BEYOND PASTA n Italy, scarpetta is the way to show bruschetta toppings sauces for all of your appreciation for a meal. This tradition favorite and new recipes – over fish, poultry Iis performed at the end of a meal when or meat – as a condiment, sauté sauce, there is still a bit left on the plate. Do quick & easy meal or easy appetizers for Scarpetta by dragging a piece of bread entertaining. across the plate to scoop up the last bite! It’s a way to compliment the chef and they will Many of our recipes are the creations of love you for it! our extended family; our customers! We welcome your creative input. Convenient meal solutions for many savory recipes. Ready in 10 minutes! Use Sauces’n Email us today: Love & Scarpetta fresh sauces, pestos and [email protected] No sugar or preservatives added ever. Be my guest and enjoy the passion. From my table to yours. With love. WWW.SAUCESNLOVE.COM Sauces’n Love BARELY BOLOGNESE All NATURAL helper for hamburger is the new Meatless Meat Sauce! Inspired by quick & easy meal solutions, we’ve recreated this old favorite to reintroduce a 10 min. homemade Bolognese! Ingredients: Tomatoes, onions, carrots, celery, extra virgin olive oil, fresh organic marjoram, salt & pepper For more information visit us on the web at: WWW.SAUCESNLOVE.COM All natural helper for hamburger is the new Meatless Meat Sauce! Inspired by quick & easy meal solutions, we’ve recreated this old favorite to introduce an all natural version of homemade Italian meat sauce: Bolognese! In a skillet sauté ground beef and spicy sausage (cut open from casing) for fi ve minutes.
  • You Be the CHEF! (Serves 4)

    You Be the CHEF! (Serves 4)

    Pizza dal Forno a Legna Antipasti e Insalate MARGHERITA SALUMI FATTI IN CASA T oma to sau ce, b asil, oregano & fresh mozzarella 1 6 Sa mp ling , house made salumi & charcuterie, pickles, marinated olives 16 PROSCIUTTO COTTO Add cheese 3 add “bomba” bread 4 Tomato sauce, home made “p ro sciu tto co tto ”, mozzarella Rico tta & organic arugula 18 INSALATA COTOGNE E UOVO Baby kale, Jelich farm quince, sweet balsamic onions SALSICCIA E FUNGHI Tomato sauce, homemade spicy sausage, wild mushrooms & mozzarella 1 8 Crispy egg & guanciale; mustard dressing 1 3 SCHIACCIATA NDUJA E BROCCOLI RABE INSALATA PRIMAVERILE Housemade “nduja” spicy sausage , marinated broccoli rabe & caciocavallo cheese 1 9 Org an ic local baby lettuces, rad ish es, fresh herbs Sunflower seeds, Go rgo nzo la Dolce, red wine vinaigrette 1 0 PIZZA PESTO E CALAMARI Basil pesto sauce, cherry tomatoes, potato, fresh calamari, olives & mozzarella 1 8 TERRINA DI POLIPO Poached and pressed Mediterranean octopus, potato Add Prosciutto 5 Add Farm egg 3 Add Arugula 3 Add Mushrooms 3 Olives, cherry tomato, celery hearts & wild arugula 1 6 Pesce e Carne BURRATA E CORNO DI TORO Fresh burrata cheese, marinated “corno di toro” peppers GUAZZETTO ALLO ZAFFERANO Pan roasted cod, salt spring mussels, fresh bay scallops, whole shrimp Basil oil & carta musica 1 5 Clams & calamari, sa ffron , cherry tomatoes broth with fregola Sard a 2 9 BRUSCHETTA DI CINGHIALE BRANZINO E RISO NERO E ZUCCHINE Hand pulled braised wild boar, onion, Chianti vinegar on grilled ciabatta 1 5 Grille d Mediterranean