Pasta & Something More Prefix Lunch Menu Choice 1

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Pasta & Something More Prefix Lunch Menu Choice 1

LUNCH MENU SMALL BITES… PASTA & SOMETHING MORE CAESAR SALAD / Romain Lettuce, Shaved Parmesan Cheese, Croutons, Caesar Dressing 12 CAPRESE / Fresh Burrata, Heirloom Tomatoes, Basil, Olives, served with Smoked Italian Gazpacho 15 INSALATA DI POLIPO / Crispy and Tender Octopus, Cannellini Beans, Arugula, Cherry Tomatoes, Lemon Dressing 16 MELANZANE ALLA PARMIGIANA / Baked Eggplant, Tomato Sauce, Basil, Mozzarella, Parmesan Cheese 14 CARCIOFI GAMBERI & PECORINO / Braised Baby Artichokes, sauteed Shrimps, Pecorino Cheese, Mint & White Wine Butter sauce 16 SPAGHETTI AL POMODORO & BASILICO / Spaghetti with Tomato Basil sauce 15 LINGUINE ALLA PUTTANESCA / Linguine with Puttanesca sauce 16 RIGATONI AI 4 FORMAGGI & NOCI / Rigatoni, 4 Cheeses sauce and Roasted Walnuts 16 TAGLIATELLE ALLA BOLOGNESE / Homemade Tagliatelle with Beef Ragù 18 GLUTEN FREE GNOCCHI PRIMAVERA STYLE / Homemade Gluten Free Spinach Potato Dumplings sauteed, Fresh Seasonal Vegetables, Heirloom Baby Tomatoes Sauce, Fresh Basil & Mint 18 SALMONE GRIGLIATO & VERDURE DI STAGIONE / Seared King Salmon Fillet, sauteed Seasonal Vegetables, Mash potato 22 CHOICE OF PROTEIN / LOCAL SHRIMP 8 / NEW ZELAND KING SALMON FILLET 8 / ROCKY’S CHICKEN BREAST 6 ASK ABOUT GLUTEN FREE & VEGAN OPTION PREFIX LUNCH MENU CHOICE 1 APPETIZER 1 MAIN 15 20 25 -APPETIZER CHOICE- -APPETIZER CHOICE- -APPETIZER CHOICE- Insalata Fresca Caesar Salad Caprese di Burrata Caesar Salad Melanzane alla Parmigiana Carciofi Gamberi & Pecorino -MAIN CORSE CHOICE- -MAIN CORSE CHOICE- -MAIN CORSE CHOICE- Spaghetti al Pomodoro e Basilico Tagliatelle al Ragù Rigatoni 4 Cheeses Rigatoni 4 Cheeses Linguine alla Puttanesca Grilled Chicken Breast.

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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.
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40 Al dente spaghetti, a fresh tomato sauce and shrimp sautéed in a lemon garlic 20 basil oil and baked with plenty of mozzarella and Parmesan. It’s comfort food 1 Whisk taken up a notch. EQUIPMENT If you ordered the Carb Conscious version, we sent you zucchini and squash “noodles” instead Large Saucepan of pasta, reducing the carbs per serving to 29g. Skip boiling water in step 1 and skip step 2 Large Skillet completely. Use the uncooked zucchini and squash noodles in place of the cooked pasta in Casserole Dish step 3. We love this dish as a basked pasta, but if you’re in a hurry, skip the baking and have it on the FROM YOUR PANTRY table in just 20 minutes. Olive Oil Salt & Pepper Shrimp is a good source of selenium, omega-3 fatty acids, vitamin B12 and astaxanthin, a natural and powerful antioxidant. 6 MEEZ CONTAINERS Spaghetti Yellow Peppers Tomato Herb Sauce Lemon Garlic Basil Oil Health snapshot per serving – 575 Calories, 15g Fat, 47g Protein, 66g Carbs, 11 Freestyle Points. Shrimp Have questions? The dinner hotline is standing by from 5 to 8 pm at 773.916.6339. Italian Cheese INGREDIENTS: Shrimp, Spaghetti, Tomato, Bell Peppers, Red Onions, Mozzarella, Parmesan, Monterey Jack, Basil, Garlic, Thyme, Oregano, Mayonnaise, Lemon. 1. Getting Organized Use enough Put a large saucepan of water on to boil over high heat. Preheat oven to 400 degrees and water to spray or lightly brush a casserole dish with oil. cover the While the water is coming to a boil, pat dry the Shrimp, and generously salt and pepper.
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