Vino E Grano

Total Page:16

File Type:pdf, Size:1020Kb

Vino E Grano CREATE STEP 1: HOUSE BAKED BREADS All of our breads are made fresh daily in our panetteria with our Lievito Madre and organic, stone milled flours BRUSCHETTA RUSTICO GRANO DURO BAGUETTE OTTO TONDO MEDITERRANEO RICOTTA E MIELE | 11 PISELLI E RICOTTA | 12 With Soft and Hard Wheat Flours With Durum Wheat Flours With Soft Wheat Flours With Soft Wheat and Whole Rye Flours Rustico Bread with local Housemade Rustico Bread with Spring Peas, YOUR OWN Calabro Ricotta and Honey Ricotta, Lemon Zest, Mint STEP 2: HOUSEMADE CONDIMENTS 1 for $3, 2 for $5 GORGONZOLA E NOCI | 14 SCAMORZA E RADICCHIO | 13 BREAD Grano Duro Bread with Caseificio Gelmini Housemade Mediterraneo Bread with Fortetto POMODORI SEMI-SECCHI CARCIOFO PESTO DI OLIVE NERE PEPERONCINO CALABRESE Carlo Gorgonzola Dolce, Carmelized Smoked Scamorza, Braised Radicchio, and Sundried Tomato Purée with Wood-Grilled Artichoke Dip with Black Olive Tapenade with Calabrian Chili Spread with Fennel, and Walnuts Villa Manodori Aceto Balsamico BASKET Extra Virgin Olive Oil Extra Virgin Olive Oil Extra Virgin Olive Oil Extra Virgin Olive Oil DALLA SALUMERIA ANTIPASTI PASTA PIATTI Not all pastas are created equal. The secret is in the grain... CALAMARI FRITTI | 19 PADELLA DI MARE | 34 SALUMI FORMAGGI Fried New England Squid with Calabrian Chili Peppers TAGLIATELLE | 23 Italian Seafood Stew of Gulf Shrimp, Maine Lobster, Squid and PICK 3 FOR $15, 5 FOR $19 PICK 3 FOR $12, 5 FOR $17 made from soft wheat & Calabrian Chili Aioli Seasonal Market Fish & PEI Mussels with Roasted Plum Tomato Broth; SPECK Housemade Egg Pasta with Fresh Porcini Mushrooms, Served with Housemade Rye & Rustico bread Recla | Alto-Adige PARMIGIANO REGGIANO DOP * Aged 12-14 months | Emilia-Romagna | Cow | Raw CARPACCIO | 18 Spinach & Butter SOPPRESSATA PICCANTE CRUCOLO Snake River Farms Wag yu Beef Carpaccio, Shaved Parmigiano PESCE SPADA | 27 Alps | New York Reggiano®, Fava Beans, Extra Virgin Olive Oil & Sea Salt FARROTTO | 22 Rifugio Crucolo | Trentino | Cow | Raw made from farro Breaded and Grilled Atlantic Swordfish with PROSCIUTTO COTTO ROBIOLA Marinated Cremini Mushrooms & Charred Asparagus Rovagnati | Toscana CESARE | 15 Farro Cooked in the Style of Risotto with Pancetta Pepato, Nonno Nanni | Veneto | Goat | Pasteurized Spring Peas, Spring Onion & Parmigiano Reggiano DOP® MORTADELLA Tuscan Black Kale, Shaved Parmigiano Reggiano®, Cherry Tomatoes, Ferrarini | Emilia-Romagna PECORINO CALABRESE Housemade Caesar Dressing & Housemade Croutons POLPO | 25 Spizzico | Calabria | Sheep | Raw RAVIOLI | 19 Charred Spanish Octopus Over Cannellini Bean Purée with PROSCIUTTO DI PARMA made from soft wheat Tanara | Emilia-Romagna GORGONZOLA DOLCE DOP CARCIOFI ALLA ROMANA | 16 Marinated Gigante Beans, Pancetta & Villa Manodori Aceto Balsamico Caseificio Gelmini Carlo | Lombardia | Cow | Pasteurized Handmade Egg Pasta Filled with Peas, Mint, and Ricotta, Poached Artichokes, Red Onion, Mint, Lemon Juice, Chili Flake & with Lemon Butter Sauce & Pea Shoots Extra Virgin Olive Oil MANZO ALLA GRIGLIA* | 32 *Denominazione (di) Origine Protetta (DOP) means that a product is produced, processed, and prepared in a specific geographical area only. PAPPARDELLE | 24 Grilled Creekstone Hanger Steak with Escarole, Endive, Treviso, FUNGHI | 17 made from durum wheat Villa Manodori Aceto Balsamico & Extra Virgin Olive Oil Farro, Mixed Mushrooms, Porcini Purée, Fried Capers, GRANDE PIATTO MISTO | 24 Housemade Egg Pasta with Ragù alla Bolognese, All 5 Salumi & formaggi with housemade fig mostarda Shaved Pecorino Toscano DOP, Arugula & Parsley Parmigiano Reggiano DOP®, Pecorino Romano & Parsley POLLO | 29 SPIEDINO DI GAMBERI | 18 Cascun Farm Chicken with String Beans & Fingerling Potatoes, LINGUINE | 26 with Pesto alla Genovese Grilled Gulf Shrimp Skewer with Couscous alla Puttanesca, made from durum wheat Scallions & Fresh Parsley Afeltra Gragnano Linguine with Local Pasta Neck Clams, VERDURE MISTE | 21 MOZZARELLA BAR Chili Flakes, Extra Virgin Olive Oil and Parsley There's as many ways to celebrate our mozzarella as there CAROTE | 15 Charred Vegetables with Quinoa, Farro, Lentils, Frisée & are cities of Italy - here's a selection of 3: Roasted Heirloom Carrots, Arugula, Spiced Fried Chickpeas, Fennel, TAGLIOLINI | 23 Red Wine Vinaigrette MILANO | 21 Radish, Couscous, Pickled Onions & Apricot Orange Vinaigrette made from durum wheat Our Housemade Housemade Egg Pasta with Asparagus, Zucchini, Spring Peas Burrata with Asparagus, Preserved Egg Yolk & Red Wine Vinaigrette BRASATO AL BAROLO | 31 Mozzarella is made & Lemon Ricotta Braised, Boneless Short Rib from Diamond Creek Farms with fresh daily with local PIZZA alla PALA Wild Hive Polenta, Fennel & Pickled Onion ROMA | 20 cow's milk. Mozzarella di Bufala with Crispy Guanciale, Slow-Roasted Red Onion, Traditional Roman-style pizza CASARECCE | 18 SALSICCIA E CIME DI RAPA | 19 made from quinoa, corn & rice Thyme & Housemade Focaccia Crostoni Garofalo Casarecce alla Norma with Eggplant, Tomato, Garlic, Mutti Tomato Sauce, Housemade Mozzarella, Housemade Sweet Basil and Ricotta Salata BARI | 19 Sausage, Broccoli Rabe & Fresno Chili Stracciatella with Broccoli Rabe Pesto, Agostino Recca Colatura di Alici & Fingerling Potatoes MELANZANE E ‘NDUJA | 20 Mutti Tomato Sauce, Mozzarella di Bufala Campana DOP, Spicy Salami Spread, Fried Eggplant, Zucchini & Basil TRIO DI MOZZARELLA | 22 Enjoy your 3 favorite mozzarella from our selection below FUNGHI E TALEGGIO | 21 with Extra Virgin Olive Oil and Sea Salt Cremini Mushroom, Taleggio DOP, Parmigiano Reggiano DOP®, VINO E GRANO STRACCIATELLA BURRATA Balsamic & Arugula Liuzzi Angeloni | Cow | Pasteurized Liuzzi Angeloni | Cow | Pasteurized MOZZARELLA DI BUFALA WINE FORWARD, GRAIN BACKWARD MOZZARELLA DI BUFALA CAMPANA DOP Caseificio Antica Bontà | Buffalo | Pasteurized E PROSCIUTTO COTTO | 21 Please inform your server of any allergies or dietary restrictions. Antiche Bonta Buffalo Mozzarella, Calabro Ricotta, Rovagnati *The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness. Prosciutto Cotto, Black Pepper, Sage GRAIN BACKWARD Were going back in time, celebrating grain varieties that have remained untouched for hundreds, even thousands of years. Lets get to know the biodiversity of one of the most important foods on our planet. THE GRAINS IN OUR BREAD GRANO ARSO DURUM WHEAT HARD RED SPRING WHEAT RYE SOFT WHEAT Our Grano Arso, or burnt grain bread is made Also called grano duro”, durum flour is typical of A class of wheats named for their spring Rye has been cultivated in Central and Eastern Europe since the Typical of Northern Italy, soft wheat from Wild Hive Hudson Valley grown, organic Southern Italy. Higher in protein and carotenoids planting season, hard spring wheats are high in Middle Ages. Similar to wheat but lower in gluten, Italian rye can be used as an all-purpose flour, or stone-milled flour. We burn the flour in our brick than other varieties of wheat, this golden-hued protein and ideal for use in sourdough breads. breads are often made with a combination of rye and wheat flours. in combination with other flours for oven, then mix it into a dough. The resulting flavors grain is traditionally used for pasta and bread. bread making. are deep, with notes of coffee and chocolate. GRANO ARSO GRANO DURO RUSTICO RYE SOURDOUGH MEDITERRANEO OTTO TONDO in combination with soft wheat in combination with whole wheat IT’S ALL ABOUT THE WHEAT OUR PRODUCERS There are 2 categories of pasta: Fresh Pasta pasta fresca & Dried Pasta pasta secca). The main difference between the two are the raw materials used and how long each can be preserved. Fresh pasta is not inherently better than dried pasta. This is a MULINO MARINO ILD HIVE misconception that developed outside of Italy. They are ust different and used in different situations. Some types of pasta are The stone mill of Mulino Marino is located in the small Farmer and baker Don Lewis founded Wild Hive farm served only fresh, others only dried, and some others can have fresh and dried versions. village of Cossano Belbo in Piemonte. Three natural stone to promote sustainable farming communities in new PASTA mills grind all the organic grains from heirlooms varieties of yorks hudson valley through grain based local Protein Protein indigenous ottofile eight-row corn to spelt, enkir, agriculture. Wild Hive supplies our bakery with buckwheat, kamut, and barley. 100 stone-ground high quality flour. Guten Guten A mber-el low Grano Duro Grano Tenero White Durum Wheat Soft Wheat Larger Grains Smaller Grains + Water + Egg VINO E GRANO Pasta Secca Pasta Fresca Pasta Fresca Dried Pasta Fresh Pasta Fresh Pasta WINE FORWARD, GRAIN BACKWARD 04.15.2019 *Semolina flour made from Grano Duro.
Recommended publications
  • LATTERIA OVARO Nasce a 525 Metri D’Altitudine Nel Caseificio Di Ovaro, Da Cui Prende Il Nome Carnico Di “Davar”
    FORMAGGI INDICE FORMAGGI DELLA LATTERIA DI OVARO Pag. 1 FORMAGGI DEL FRIULI VENEZIA GIULIA Pag. 7 FORMAGGI NAZIONALI Pag. 17 FORMAGGI REGIONALI Pag. 30 FORMAGGI FRESCHI Pag. 54 FORMAGGI ESTERI Pag. 61 LATTERIA OVARO Nasce a 525 metri d’altitudine nel caseificio di Ovaro, da cui prende il nome carnico di “Davar”. È proprio la montagna a segnare il carattere di questo formaggio latteria che si presenta con una pasta leggermente occhiata ed un colore paglierino che aumenta, assieme al gusto, con l’avanzare della stagionatura. Ideale la versione con una maturazione dai 4 ai 6 mesi. Peso per pezzo: 6,50 kg Pezzi per cartone: 2 Stagionatura: 30-60-90-120-mezzano MONTASIO DOP PDM (Prodotto Della Montagna) Il Montasio prodotto nel caseificio di Ovaro è l’unico Montasio prodotto in Friuli che, secondo le direttive del consorzio, può fregiarsi della denominazione PDM (Prodotto Della Montagna), in quanto ha la peculiarità di essere prodotto e stagionato in un caseificio ad oltre 500 metri di altitudine, con latte proveniente da zone oltre i 500 metri. Il sapore, morbido e delicato quando è fresco si fa via via più deciso ed aromatico. La pasta, da bianca compatta con una caratteristica occhiatura omogenea ed una crosta liscia ed elastica, con il passare dei mesi diventa granulosa e friabile con una crosta secca e più scura. Forma cilindrica, altezza 6-10 cm, larghezza 30-40 cm. Peso per pezzo: 6,5 kg Pezzi per cartone: 2 Stagionatura: 60-90-120-mezzano-oltre 12 mesi-oltre 18 mesi. MONTASIO DOP 047 Ha diverse facce, trasforma il suo gusto, sorprende per la sua varietà e accontenta tutti i palati.
    [Show full text]
  • Offerte Dall'8 Al 21 Aprile 2021
    A107 - IPERSPAK , offerte dall’8 al 21 aprile 2021 Prosciu o co o Praga senza glutine B i s c o i BECHER o imini DIVELLA (€ 9,80 al kg) da gr 350 (€ 2,80 al kg) 0,98 0,98 Pasta fresca MONDO NATURA Tonno all’olio di oliva ripieni assortiti MARUZZELLA gr 250 (€ 3,92 al kg) gr 120 (€ 8,17 al kg) 0,98 0,98 GASTRONOMIA Mortadella Suprema Gorgonzola dop FIORUCCI TOSI (€ 9,80 al kg) (€ 9,80 al kg) 0,98 0,98 Formaggio N e r v e i IL CRUCOLO con cipolla (€ 9,80 al kg) (€ 9,80 al kg) 0,98 0,98 P o r c h e a Speck MOSER Romana (€ 15,90 al kg) (€ 16,90 al kg) 1,59 1,69 Formaggio BASTARDO Brie DEL GRAPPA PAYSAN BRETON (€ 8,90 al kg) (€ 7,90 al kg) 0,89 0,79 T o r c e i DE MORI Pizza assortita al burro/cacao DA ROS gr 300 (€ 11,63 al kg) da gr 230 (€ 11,26 al kg) 3,49 2,59 MACELLERIA Fe e per tagliata di bovino adulto Bocconcini di vitello (€ 9,80 al kg) (€ 9,80 al kg) 0,98 0,98 Spiedini rustici Hamburger di vitello di suino x3 FIORANI (€ 9,80 al kg) (€ 9,80 al kg) 0,98 0,98 Hamburger AIA pollo/tacchino e speck Coscio o di pollo gr 200 (€ 8,90 al kg) 2,29 1,78 N e r v e i ROSSATO con fagioli e cipolla/ Polpe ine AMADORI prezzemolo gr 240 (€ 11,21 al kg) gr 250 (€ 11,96 al kg) -20% 2,69 2,99 Hamburger di suino Cordon bleu MARTINI MONDO NATURA 2 pz gr 100x4 (€ 6,73 al kg) gr 250 (€ 7,16 al kg) -30% 2,69 1,79 ORTOFRUTTA solo dall’ 8 al 14 aprile solo dal 15 al 21 aprile Pomodoro ciliegino MONDO NATURA Banane categoria 1a categoria 1a gr 500(€ 1,96 al kg) 0,98 0,98 Arance tarocco Cetrioli a calibro 4 categoria 1 categoria 1a 0,98 1,79 Mele PINOVA Fragole calibro 80/85 categoria 1a categoria 1a gr 500 (€ 2,98 al kg) 1,79 1,49 Rucola Misticanza MONDO NATURA categoria 1a categoria 1a gr 400 (€ 6,33 al kg) gr 100 (€ 8,90 al kg) 2,49 0,89 PESCHERIA solosolo dal 28dall’ gennaio 8 al 14 al 3aprile febbraio solo dal 15 al 21 aprile Branzino Orate Alto Adriatico Alto Adriatico pz.400/600 gr.
    [Show full text]
  • Conselve Tutto Nuovo
    A CONSELVE TUTTO NUOVO LONZA DI SUINO ALT OFFERTA ALT OFFERTA LATTE UHT INSUPERABILE INSUPERABILE A PEZZIPEZZI PARZIALMENTE SCREMATO DELTALAT - 1 L 0,69 €/pz 4,99 €/kg CLEMENTINE AFFOGLIATE ALT OFFERTA INSUPERABILE €/kg 0,99 OFFERTE DAL 12 AL 2255 NOVEMBRE 20152015 CONSELVE - VIA MALIPIERO, 4 LA SPESA TI FA DAL 12 NOVEMBRE 2015 AL 14 FEBBRAIO 2016 COLLEZIONA I PREMI BELLISSIMA DI IMETEC. • Ogni 20 euro di spesa ricevi un bollino e per raggiungere più velocemente i tuoi premi ogni 2 prodotti sponsor hai un bollino in più. • Incolla i bollini sulla tessera, consegnala alla cassa e ritira il tuo premio aggiungendo il contributo richiesto. • La raccolta bollini è valida dal 12 Novembre 2015 al 14 Febbraio 2016. Hai tempo fino al 28 Febbraio per ritirare i tuoi premi. • Info e regolamento nei punti vendita aderenti. Dal 12 Novembre 2015 al 14 Febbraio 2016 colleziona i premi Bellissima di Imetec. Luce Pulsata Zero Ultra Fast 80 BOLLINI Arricciacapelli + 99,90 € Taglia Professionale Capelli 15 BOLLINI 25 BOLLINI + 9,90 € + 11,90 € Piastra Mini 10 BOLLINI Regola + 7,90 € Barba 30 BOLLINI + 14,90 € IN ESCLUSIVA DA EUROSPAR FESTEGGIA I 10 ANNI DI BELLISSIMA DI IMETEC E REGALATI I PREMI DELLA NUOVA COLLEZIONE. Face Cleansing 60 BOLLINI + 34,90 € Phon Revolution Pro Piastra 40 BOLLINI Multi Fashion + 19,90 € Styling 35 BOLLINI + 17,90 € REPARTO ORTOFRUTTA RADICCHIO VARIEGATO 1A QUALITÀ ALT OFFERTA ALT OFFERTA INSUPERABILE INSUPERABILE € € CAROTE /pz. /kg 500 g - 0,98 €/kg 0,49 1,79 €/pz. BIETA COSTA O €/kg €/kg INSALATA GRAN POKER 0,99 CICORIA CATALOGNA 0,89 MELE GOLDEN 0,99 200 g - 4,95 €/kg* 1A QUALITÀ 1A QUALITÀ €/pz.
    [Show full text]
  • Rome-Hotel-Eden-Il-Giardino-Allday
    TUTTO IL GIORNO PRELIBATEZZE PRIMI Fiori di zucca al forno ripieni con ricotta, taleggio, Spaghetti cacio, pepe e curcuma €24 olive nere e pomodorini pachino €23 Tortellini di parmigiano Capesante arrostite con purea di castagne in brodo di gallina ruspante €27 e dressing al tartufo nero €32 Tagliatelle con ragù d’agnello e pecorino €38 Carciofi alla Romana €24 Tonnarelli all’uovo alla carbonara €24 Crema di ceci con baccalà all’olio e rosmarino €32 Mezzi rigatoni all’Amatriciana €24 Insalata di puntarelle e acciughe di Cetara €24 Mezzi paccheri con ragù di pesce, Insalata di mare con sedano e carote croccanti €29 molluschi, crostacei e fiori di zucca €29 Polpette alla Romana €26 Risotto al radicchio e vino rosso €26 Burratina bio “Puglia” con pomodorini e basilico €24 Gnocchi di patate con vongole e zafferano €28 Stracciatella bio “Puglia” con pomodori secchi €24 Minestrone con crema di basilico €19 Insalata di lattuga, pomodoro, olive, origano e tofu €22 Mezzi rigatoni alla Norma con tofu €23 Insalata mista €16 Trofie al pesto con patate e fagiolini €23 Assortimento di verdure grigliate €19 IL SALUMIERE PIZZA GOURMAND Prosciutto San Daniele IGP €24 LE ROSSE Prosciutto Patanegra €34 Margherita con fior di latte bio Culatta di Parma €24 e passata di pomodoro €27 Mariola di salame €20 Napoli con acciughe del Cantabrico, origano e capperi €27 Salame d’oca €20 Marinara con olio all’aglio e origano €26 Tagliere di salumi misti o salumi e formaggi €26 Diavola con fior di latte bio Selezione di formaggi del nostro chef serviti con e salamino
    [Show full text]
  • Item Description MUSHROOMS CHANTERELLE FRESH (6LB
    Item Description MUSHROOMS CHANTERELLE FRESH (6LB/TRAY)SEASONAL ** MUSHROOM PORCINI WHOLE FROZEN 6/1LB RUSSIAN MUSHROOMS DRY CHANTERELLE (1LB/BAG) MUSHROOMS FOREST BLEND DRY (1 LB) (MIX OF EUROPEAN FOREST MUSHROOMS) MUSHROOMS DRY MORELS EXTRA (1LB/BAG) OREGON MUSHROOMS DRY BLACK TRUMPET (1LB/BAG) USA MUSHROOMS DRY PORCINI EXTRA GRD #2 (1 LB/BAG) EUROPE TRUFFLE PEELINGS BLACK TUBER AVISTIVUM (7 OZ) BISTRO FRANCE TRUFFLE BLACK SUMMER SLICED TUSCANY (180 GR/JAR) SAVINI, ITALY TRUFFLE WHL BLACK WINTER CHINESE(15 OZ/CAN) MGP TRUFFLE JUICE (14OZ CAN) SAVINI ITALY TRUFFLE GATHERER SAUCE (500GR) SAVINI ITALY TRUFFLE GATHERER SAUCE (170GM) SAVINI ITALY TRUFFLE BUTTER BLACK (16OZ/LB) ANGEL SALUMI TRUFFLE BUTTER BLACK (8OZ/EA) ANGEL SALUMI TRUFFLE BUTTER WHITE (16 OZ/LB) ANGEL SALUMI TRUFFLE BUTTER WHITE (8OZ/EA) ANGEL SALUMI AMERICAN YELLOW LOAF (6/5LB) USA CHEESE PLAIN CHEDDAR CURD (5LB) SAND HILL DAIRY NV MOZZARELLA BULK (6LB/CW) SANDHILL DAIRY NV QUESO FRESCO (2.75LB) SANDHILL DAIRY NV FLAGSHIP BLOCK (10LB/BLK) BEECHER'S WASHINGTON ST USA FLAGSHIP RESERVE (18LB/WHL) BEECHER'S HAND MADE WA. USA FLAGSHEEP BEECHERS(16LB/WHL) BEECHERS, WA. USA YULE KASE (18LB/WHL) BEECHERS HANDMADE CHEESE CHEDDAR CABERNET (2/5LB BLOCK) VINTAGE, CA USA CHEDDAR CHIPOTLE (2/5LB BLOCK) BRAVO FARMS, CA USA CHEDDAR SHEEP MILK (2/5LB/CW) VINTAGE CHEESE CO.CA USA BIG ROCK BLUE (5LB/WHL) CENTRAL COAST CREAMERY CA USA BISHOP'S PEAK (10LB/AVG) CENTRAL COAST CREAMERY, CA USA DREAM WEAVER (5 LB/WHL) CENTRAL COAST CREAMERY CALIFORNIA, USA GOAT CHEDDAR (2/5LB) CENTRAL COAST CREAMERY
    [Show full text]
  • Vino E Grano
    POMODORI PESTO DI RUSTICO OTTO TONDO SEMI-SECCHI OLIVE NERE CREATE YOUR STEP 1: HOUSE BAKED BREADS With Soft and Hard With Soft Wheat Flours STEP 2: HOUSEMADE Sundried Tomato Purée with Extra Black Olive Tapenade with Extra Wheat Flours OWN BREAD All of our breads are made fresh daily in MEDITERRANEO CONDIMENTS Virgin Olive Oil Virgin Olive Oil VINO E GRANO our panetteria with our Lievito Madre and GRANO DURO With Soft Wheat and Whole CARCIOFO PEPERONCINO BAGUETTE Rye Flours 1 for $3, 2 for $5 Wood-Grilled Artichoke Dip with CALABRESE BASKET organic, stone milled flours With Durum Wheat Flours Extra Virgin Olive Oil Calabrian Chili Spread with Extra WINE FORWARD, GRAIN BACKWARD Virgin Olive Oil ANTIPASTI PASTA CALAMARI FRITTI | 19 TAGLIERI Pasta Fresca · Made daily at our fresh pasta counter Fried New England Squid with Calabrian Chili Peppers & Calabrian Chili Aioli TAGLIATELLE made from soft wheat | 23 CARPACCIO* | 21 Housemade Egg Pasta with Spinach, Cremini Mushrooms, Pecorino Parco* SALUMI FORMAGGI *Pecorino Parco is a Raw Sheep's Milk Cheese Snake River Farm's Wag yu Carpaccio, Shaved Grana Padano, PICK 3 FOR $15, 5 FOR $19 PICK 3 FOR $12, 5 FOR $17 Shaved Urbani Summer Black Truffles, Extra Virgin Olive Oil & Sea Salt R AVIOLI made from soft wheat | 20 SPECK PARMIGIANO REGGIANO DOP Housemade Egg Pasta Filled with Goat Cheese, Ricotta, and Fennel with Lemon Butter & Walnut Gremolata CESARE | 15 Recla | Alto-Adige Aged 12-14 months | Emilia-Romagna | Cow | Raw Tuscan Black Kale, Shaved Parmigiano Reggiano®, Mixed Cherry Tomatoes,
    [Show full text]
  • Antipasti Freddi Antipasto Misti Antipasti Caldi
    ANTIPASTI FREDDI ANTIPASTO MISTI ANTIPASTI CALDI Beef Carpaccio Salumi Calamari Fritti Grilled Tuscan Bread, Olive Tapenade Proscuitto di Parma, Speck, Mortadella, Tomato, Pepperoncino Aioli 19 Tartufo Salami, Coppa, Nduja 20 Ricotta Della Casa Formaggi Nonna’s Meatballs Grilled Tuscan Bread, Mostarda, Chesnut Honey Mozzarella, Fontina, Parmesan, Grana Padano, Ricotta Cheese, Pomodoro 18 15 Gorgonzola Dolce, Tartufo, Crucolo Choice of Three - 18 Five - 28 Seven -37 PIZZA Meatball Wild Mushroom Lobster Piccante Parmesan, Ricotta, Fontina, Roasted Garlic, Truffle, Stracciatella, Soppressata Salami, Button Pomodoro Herbs, Truffle Oil Asiago,Lemon Zest Mushrooms, Pomodoro 18 21 30 19 INSALATE Caesar Burrata Caprese Romaine, Parmesan, Croutons, Peaches, Plums, Basil Pesto, Heirloom Tomato, Mozzarella, Sunflower Seeds Honey Balsamic Basil, Balsamic 15 23 18 PASTA PESCE E CARNE Pasta all’ Uovo King Crab Branzino Beef Tenderloin Linguine, 63° Egg, Guanciale, Black Black Pepper Pappardelle, Caramelized Fennel, Balsamic Demi, Spinach Truffle, Pecorino Romano Corn, Prosciutto Caper Tomato 46 26 41 46 Lasagna Verde Sausage Chicken Marsala Bistecca Grilled Polenta, Mushroom Provided by Purely Meat Co Bechamel, Pomodoro, Orecchiette, Broccolini, Dry Aged NY Strip, Corn Jus, Prosciutto Bolognese, Ricotta Ricotta Salata, Pomodoro Succotash, Gremolata 28 24 22 59 Shrimp Bolognese Veal Parmesan Linguine, Red Royals, Tagliatelle, Parmesan Pomodoro, Spicy Pomodoro 24 Stracciatella 31 44 CONTORNI 9 Yukon Gold Polenta Spaghetti Squash Spinach Calabrian Chilies, Herbs, Pecorino Parmesan, Truffle Oil Ricotta Salata, Balsamic Pinenuts, Parmesan Steaks Provided by Purely Meat Co. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical condition. 19-SHRHEXP-5100 Cipresso Collateral - Dinner Menu - 8.5x14.indd 1 4/26/2021 4:04:04 PM 19-SHRHEXP-5100 Cipresso Collateral - Dinner Menu - 8.5x14.indd 2 4/26/2021 4:04:10 PM.
    [Show full text]
  • A N T I P a S T I I N S a L a T E F O C
    Staten Island, NY Primavera 2021 A n t I p a s t i Vongole al Forno Arancini 14 Calamari 17 17 Cozze 17 Polpette 14 baked clams, smoked prosciutto, saffron risotto, bolognese, crispy Montauk calamari, Prince Edward Island mussels, Big Vic’s meatballs, Pecorino Ritz cracker crumble, pickled chilis peas, mozzarella garlic aioli, marinara white wine, Sicilian Oregano, Romano, marinara, basil sourdough toast (2 PC) (2 PC) I n s a l a t e S a l u m I e f o r m a g g i Verde 15 Prosciutto 19 mixed baby lettuces, olive oil, red wine vinegar, Month Prosciutto di Parma Riserva, Black mission figs shaved cucumbers, radishes 18 Caesar 16 Salumi 26 Little gem, rustic Caesar style dressing, marinated anchovies Chef’s selection of cured Italian meats & focaccia crisps, grana padano 18 Month Prosciutto di Parma Riserva Burrata 18 Served with Chianti Mustard & house made giardiniera arugula, eggplant caponata, pignoli nuts Formaggi 22 Antipasto 17 Chef’s Artisanal Italian cheese plate, Little gem, radicchio, arugula, roasted peppers, salami, provolone, served with chili honey & berry, basil lime jam olives, chickpeas, radishes, balsamic oregano vinaigrette F o c A C C I A A L L A R O M A N A • Per La Tavola • Family Style Roman Focaccia For the Table • Available in Half (Mezzo) or Full Caprese Calabrese 20 | 36 20 |36 Napolitano 18 | 32 local burrata cherry tomatoes, pickled red onions, Spicy soppressata, ricotta, Crushed meatball ragu, ricotta, roasted garlic & basil pesto, Calabrian hot honey, arugula, Pecorino Romano, grana padano torn basil pecorino
    [Show full text]
  • Ricettario 2005
    5 CONCORSO I FUNGHI IN CUCINA 10 ottobre 2005 “Antipasti” 5° Concorso I funghi in cucina “ ANTIPASTI ” GIURIA Ballan Emilio Vivaista Bernardi Angelina Dirigente U.S.L.8 Gottardis Alba Gastronoma Liberali Stefano Commerciante Manzonetto Gianni Artigiano Vanzetto Fiorenzo Vice Sindaco di Castelfranco Veneto Pag. Partecipanti Ricetta 1 Bertolin Ivone Funghi Sott’olio 2 Bertoncello Renata Formine saporite con porcini e curry 3 Cadorin Danilo Dolce e piccante 4 Cecchin Renzo Involtini di bosco 5 Chiminazzo Daniele Mari e monti serviti a cucchiaio 6 Chiminazzo Nicola Rosa di pastasfoglia con cuore di funghi 7 Condotta Annamaria Mousse di morette 8 Cusinato Gianna Lumache sottobosco 9 Favaro Carla Vol au vent ai funghi 10 Fogale Rita e Guadagnin Gigliola Fagottini mari e monti 11 Folegatti Antonio Golosità ai funghi 12 Mimma Marchetti Polenta taragna con i chiodini 13 Marson Cornelia Involtini di funghi - Lepiota fritta 14 Menegazzo Rosanna Tartellette di funghi e ricotta 15 Pasinato Milena Medaglioni ai funghi 16 Pellizzato Marialuisa Bocconcini stuzzicanti 1 e 2 17 Pietrobon Mario Soufflè di spinaci e funghi 18 Quaggiotto Sonia Polpettine ai funghi 19 Stangherlin Giuseppe Crostini d’autunno 20 Stocco Ettorina Torta salata ai funghi 21 Trevisan Ines Crema di funghi in pinzimonio 22 Zanon Dina Carpaccio in salsa di finferle Bertolin Ivone Funghi sott’olio INGREDIENTI ESECUZIONE - FUNGHI Mettere a bollire per 5 minuti i funghi in acqua salata, - SALE - ACETO poi passati nell’aceto e lasciarli in fusione per 20 - OLIO DI OLIVA giorni. Passato questo tempo sgocciolarli, lavarli, disporli in vasi pieni di olio di oliva, tappare e riporre.
    [Show full text]
  • Vegan Menu Spuntini Tapas Pizzas
    Massimo's vegan menu Spuntini tapas Pizzas - cold - Margherita 79 Caprese - vegan mozzarella, tomato, tomato, vegan mozzarella, fresh basil, basil avocado, basil oil 78 infused olive oil Ë Mamma Ileana's giardiniera - preserved Uno 78 vegetables in a piquant tomato sauce 36 tomato, oven roasted vegetables, artichokes, olives (no cheese) Carciofi alla romana - imported marinated baby artichokes 84 Due 79 tomato, zucchini ribbons, cherry tomatoes, - warm - red onions, rocket (no cheese) , Melanzane parmigiana - grilled Tre 75 aubergines, tomato, vegan mozzarella, tomato, chili, capers, rocket, avocado (no basil, garlic 92 cheese) Green beans - pan-fried with crunchy Quattro 88 garlic breadcrumbs & chili 46 tomato, baby spinach, pine nuts, roasted , DesperAVOs – focaccia, olive oil, garlic, mushrooms, balsamic reduction (no rosemary, rock salt, avocado, a squeeze cheese) of lemon juice 44 make it cheesy with vegan mozzarella 35 Patate brave - Spanish style fried potatoes with spicy tomato sauce 44 or start with a Margherita and add all the toppings you fancy , Boletus -farinata (chickpea flatbread, — gluten free vegan option also available - Genovese street food) topped with ask for a home-made farinata base (soft, not porcini mushrooms and baked in pizza crunchy, chickpea flour, olive oil & water) 23 oven 45 - Also very good eaten on its own — Ceci fritti - deep-fried chickpeas tossed Pastas in paprika and rosemary salt 35 Ë Baby spinach - pan fried with toasted Napoletana - Italian tomatoes, onion, pine nuts, raisins, garlic 62 celery,
    [Show full text]
  • Dec/Jan 2008
    SPECIAL SECTION 2008 Specialty Cheese Guide Dec./Jan. ’08 Deli $14.95 BUSINESS Also Includes The American Cheese Guide ALSO INSIDE Entrées Natural Meats Italian Deli Salami Reader Service No. 107 DEC./JAN. ’08 • VOL. 12/NO. 6 Deli TABLE OF CONTENTS BUSINESS FEATURES Merchandising Entrées In The Deli ..............17 Fresh is the buzzword sparking a revolution in today’s supermarket industry. COVER STORY PROCUREMENT STRATEGIES Natural Deli Meats ........................................59 More retailers are responding to consumer concern for both a more healthful product and animal welfare. MERCHANDISING REVIEW Viva Italy! ......................................................63 Learning about the background of imported Italian deli products spurs effective marketing and increased profits. DELI MEATS Salami And Cured Meat: Renaissance With An Ethnic Flair ..................69 Effectively merchandise a range of salami and cured meats as high-end unique products. SPECIAL SECTION......................19 1122 2008 COMMENTARY EDITOR’S NOTE Specialty The Specialty Cheese Challenge/Opportunity..................................6 Cheese Guide It may sound like a burden — can’t we just sell product? — but it really is the opportunity. PUBLISHER’S INSIGHTS 2008 Will Be An Interesting Year...................8 From cause marketing and the invasion of the Brits to the greening of politics, 2008 will prove to be a pivotal year. MARKETING PERSPECTIVE There’s No Place Like You For The Holidays ..................................73 You can mount any merchandising
    [Show full text]
  • ADVENTURES CLUB by Anthony Lynch • MAY 2015
    ADVENTURES CLUB by Anthony Lynch • MAY 2015 2013 POUILLY FUMÉ “VIEILLES VIGNES” RÉGIS MINET Sauvignon Blanc has many incarnations throughout the world, but even in the Loire Valley—the grape’s spiritual home—Pouilly Fumé represents a very distinctive ex- ample. While it shares the Kimmeridgian limestone of its neighbor Sancerre, its soils also contain fragments of flint, which are presumably responsible for Pouilly Fumé’s characteristic goût de pierre à fusil, or gunflint taste. Régis Minet, a second-generation vigneron who already boasts almost forty harvests under his belt, is always happy to demonstrate how striking together two pieces of flint from his vineyard creates the smoky gunflint aroma typically associated with the wine. A generous host, Régis is known to greet his guests with cornucopian platters of locally produced meats and Loire goat cheeses. Not surprisingly, his lively, crisp, floral, and beautifully mineral Pouilly Fumé is the quintessential foil to savory slices of saucisson and a sticky Crot- tin de Chavignol. $24.00 per bottle $259.20 per case 2013 DOLCETTO D’ALBA “LA COSTA” BENEVELLI PIERO Though Dolcetto often takes a back seat to Nebbiolo in Piemonte’s grape hierarchy, it would be a mistake to overlook its virtues. For starters, its versatility in the vineyard makes it a godsend from a grower’s point of view: it ripens pretty much anywhere, allowing vignerons to reserve their best sites for the late-ripening Nebbiolo. Additionally, Dolcetto is always drinkable upon release, giving producers a source of immediate revenue while more so- called serious wines complete their barrel aging regi- men.
    [Show full text]