2021 Summer Avenue Menu

Total Page:16

File Type:pdf, Size:1020Kb

2021 Summer Avenue Menu PANE VINO on the Avenue INSALATA Mixed field greens, grape Crisp romaine, parmesan crisp, tomatoes, cucumbers, carrots, fresh baked croutons, asiago, house-made balsamic vinaigrette cheese, house-made Caesar dressing | add anchovies | 2 Watermelon, shaved ricotta salata, hazelnuts, red onion, Arugula, radicchio, citrus tomato, house-made balsamic supremes, radish, red onion, vinaigrette cucumber, marcona almonds, house-made lemon vinaigrette Mixed field greens, marinated beets, goat cheese, candied Crisp iceberg, crumbly bleu pecans, house-made balsamic cheese, grape tomatoes, fried vinaigrette onion frills, crispy pancetta, house-made bleu cheese ANTIPASTI Cornmeal crusted calamari, spicy Spinach & asiago cheese stuffed Calabrian chili, pickled red onion, artichokes, sherry lemon butter scallion, roasted garlic aioli sauce Chilled jumbo shrimp, house-made Garlic crostini, house-made cocktail sauce, lemon marinara, shaved parmesan, basil Escarole, cannellini beans, olive Fresh burrata cheese, heirloom oil, garlic, crushed red pepper, tomatoes, prosciutto di parma add sausage | 2 Artisan cheeses, assorted cured House marinated, mixed field meats, fresh grapes, garlic greens, shaved Grana Padano, crostini olive oil, lemon PIZZA San Marzano sauce, spicy Burrata cheese, sweet soppressata, pepperoni, mozzarella cheese spicy honey, mozzarella cheese San Marzano sauce, fresh San Marzano sauce, sweet Italian mozzarella, basil, extra virgin sausage, caramelized onions, hot olive oil, cracked black pepper, cherry peppers, mozzarella sea salt cheese Grilled chicken, basil pesto, ricotta cheese, cherry tomatoes, red onion SECONDI Vodka, marinara, heavy cream, Egg batter dipped cutlet, linguini, pancetta, asiago cheese, penne spinach,sherry wine lemon butter pasta sauce | Chicken | 26 Haddock | 24 8oz Lobster | 44 House-made ricotta gnocchi, sweet Maine lobster, guanciale, Calabrian Tomato salad, mozzarella pearls, chilis, spring vegetables, lemon grilled lemon beurre blanc Chicken | 28 Pork Chop | 32 Breaded cutlet, penne, tomato Shaved brussels sprouts, peas, sauce, fresh mozzarella cauliflower, edamame, truffle cream sauce, burrata cheese Duck fat fingerling potatoes, Beef, pork & veal simmered in brussels sprouts, morel mushrooms tomato sauce with ricotta cheese Parmesan herb fries, baby carrots, Crab, shrimp, spinach, artichoke & summer squash, roasted garlic aioli mascarpone cannelloni, arrabbiata sauce Mashed potatoes, baby carrots, summer squash vegetable medley, Bucatini pasta, house meatballs, caramelized onion brandy reduction tomato sauce, herb ricotta cheese Mediterranean farro salad, oregano Bucatini pasta, yellow squash, vinaigrette, meyer lemon sauce zucchini, peas, pancetta, egg yolk, parmesan sauce Spring vegetables, pea puree, truffle vinaigrette, crispy proscuitto Pan seared chicken breast, spicy Calabrian chilis, pearl onions, olives, Seafood brodo, fingerling potatoes, white wine, fresh oregano, house- summer vegetables, mussels, made pappardelle pasta scallops, calamari, haddock, lobster, jumbo prawns, fresh herbs Bacon wrapped chicken breast, Colossal shrimp, portabella stuffed with spinach & goat cheese, mushrooms, diced Roma tomatoes, corn veloute, mashed potatoes, spinach, linguini, spicy red scampi summer succotash sauce LE AGGIUNTE CONTORNI | 8 Grilled Chicken | 8 Mediterranean farro salad with goat cheese Chicken Cutlet | 10 3 Jumbo Shrimp | 12 Parmesan herb fries with roasted garlic aioli 3 Scallops | 18 8oz Lobster Tail | 28 Tomato salad with fresh mozzarella Fingerling potatoes & brussels sprouts Summer Vegetable Medley Mashed Potatoes Pasta with sauce Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness 20% gratuity added to parties of 6 or more.
Recommended publications
  • Stracciatella Al Gorgonzola Stracciatella
    CATALOGO PRODOTTI PROCACCI Entra con fiducia in Casa Procacci, l’azienda nata nel 1974 dalla passione del fondatore Giuseppe Procacci e che vive, tutti i giorni, attraverso il lavoro e l’abnegazione dell’intera famiglia Procacci. Entra in Casa Procacci, un progetto CATEGORIE semplice in cui bontà e gusto siedono a tavola insieme. Assaggia la ricca offerta dei nostri prodotti freschi e di media stagionatura che • Affumicati vanno dalla burrata pugliese, da sempre simbolo della tradizione agroalimentare • Asciutti della terra di Puglia, sino ai bocconcini, alle scamorze e a ogni altra delizia del latte. Guarda con fiducia attraverso le finestre di Casa Procacci e non esitare a • Cremosi bussare alla nostra porta: troverai attenzione, qualità e puntualità. Assicuriamo • Freschi con panna spedizioni ovunque, in Italia e all’Estero, grazie a un’importante flotta di automezzi • Freschi refrigerati e continuamente monitorati attraverso sensori per il mantenimento • Stagionati della catena del freddo. Tutti le nostre prelibatezze sono... sotto il palato di tutti. • Dolci Sceglici perciò con serenità: sono tantissimi i controlli a cui sottoponiamo i prodotti, grazie alla collaborazione con laboratori specializzati nel controllo biochimico periodico. Entra in Casa Procacci, ti aspettiamo. AFFUMICATI BOCCONCINO AFFUMICATO ANIMALETTO AFFUMICATO Formaggio a pasta filata dura di forma Formaggio a pasta filata a forma di sferica con affumicatura naturale, colore elefantino o maialino, di colore giallo ambrato e struttura compatta. più o meno intenso
    [Show full text]
  • Find What You Love and Eat It
    SALAD small specialS | add 5 | grilled chicken plates | 14 | | 8 | Small Plate SPINACh mixed olives | 14 | baby spinach, gorgonzola, marinated alphonso, gaeta, fried calamari apple, bacon, heirloom cherry castelvetrano and lucques beer batter, pickled serrano, pistacchio-basil salt, tomato, red onions, balsamic marinara sauce glaze | 12 | Meatball | 15 | Pizza Sliders | 23 | kale Mary Brunetti’s all-beef leave the gun, take the baloney farro, organic kale, chickpeas, meatballs, goat cheese, hot pistacchio mascarpone, nutmeg, mortadella, pickled mustard red cabbage, almonds, dried sauce, house-made brioche seeds, dijon mustard, micro greens blueberries, roasted walnut oil, bun ricotta salata | 11 | | 24 | | 13 | shishito peppers ‘and do ya want artichoke? artichoke blistered Shishito peppers San Marzano tomato sauce, fire grilled artichoke, ‘nduja, arugula, artichokes, with Maldon salt and house-made mozzarella, gorgonzola black olives, shaved lemon wedge Pecorino Romano, lemon vinaigrette | 17 | Burrata + Figs | 14-19 | imported burrata, roasted figs, PIZZA Caesar salad black fig jam ADD 4 meats, cheeses, anchovies, truffle oil romaine, charred radicchio, | | | ADD 4 | gluten-free or whole wheat DOUGH | ADD 2 | veggies dried blueberry, rosemary | 11 | croutons, cured egg yolk, arancini caesar dressing Risotto Squid ink riceballs with {add grilled chicken} green peas, mozzarella, Parmi- | 16 | | 18 | giano, beer batter, Brunetti hot | 13 | MARGHERITA SAN GENNARO sauce Garden salad San Marzano tomato sauce, sweet Italian sausage, house-made
    [Show full text]
  • ACS 2018 Judging & Competition Awards
    ACS 2018 Judging & Competition Awards Listed in order of presentation at the ACS Awards Ceremony on Friday, July 28, 2018 R. BUTTERS Whey Butter, Salted Butter, Sweet Butter, Cultured Butter, etc. RC: Salted Butter with or without cultures - made from cow's milk 3rd Cultured Butter COWS CREAMERY, Prince Edward Island COWS CREAMERY 2nd Gray Salt Butter Cherry Valley Dairy, Washington Blain Hages 1st Lightly Salted Cultured Butter Vermont Creamery, Vermont Vermont Creamery Butter Team RO: Unsalted Butter with or without cultures - made from cow's milk 3rd Brethren Butter Amish Style Handrolled Unsalted Butter Graf Creamery Inc., Wisconsin Roy M. Philippi 2nd Lactantia Premium Cultured salted butter Parmalat Canada, Ontario Winchester Butter Team 1st Unsalted Cultured Butter Cherry Valley Dairy, Washington Blain Hages RM: Butter with or without cultures - made from goat's milk 2nd Celebrity Goat’s Milk Butter Atalanta Corporation/Mariposa Dairy, Ontario Pieter vanOudenaren Q. CULTURED MILK AND CREAM PRODUCTS Limited to Buttermilk, Yogurt, Sour Cream, Crème Fraiche, Kefir, Labneh, etc. QF: Crème Fraiche and Sour Cream Products - made from cow's milk 3rd Crème Fraiche Bellwether Farms, California Liam Callahan 2nd Cabot Sour Cream Cabot Creamery Cooperative, Vermont Team Cabot Creamery 1st Alouette Crème Fraȋche Savencia Cheese USA, Pennsylvania Team New Holland QK: Kefir, Drinkable Yogurt, Buttermilk, and Other Drinkable Cultured Products - all milks 3rd Karoun Whole Milk Kefir Drink Karoun Dairies Inc, California Jaime Graca 1st Fresa Drinkable
    [Show full text]
  • New Process Approaches
    IDM | Column New process approaches Sulbana reports on newest developments t a major German cheesemakers’ seminar in 2017, Sulbana's CEO Thorsten Kehl described several new approaches of Sulbana group for the production of mozzarella and pizza A cheese. Ideal synchronisation By an ideal line adjustment, fresh mozzarella can be produced in a batch process with production time of less than 30 minutes, in- cluding the cooking-stretching process. According to Mr. Kehl, this is done mostly with direct acidification and stretching takes place at pH 5.8. This optimized process works continuously and gently with little fat loss. Exact dry matter and water absorption is achieved by precise temperature control, cheese dust is directly recycled, and the end products are characterized by perfect shape and surface. In the case of pizza cheese production, the best possible matching of the lines can be achieved by working with starter cultures. The Fig. 1: Screw conveyor with new resistant non-stick coating ap- cooking-stretching takes place at pH 5.1, whereby the maturation time plied in a thick-layer process (0.3 mm) (Photo: Sulbana) in the drainage system can be adjusted to up to 3 h. According to Mr. Kehl it should be ensured that long cooling times in the brine are main- tween core and surface and uniform heating from 32 ° C to tained. The ripening time in the initial packaging should be 72 h. 62 ° C lead to lower fat losses, less burning, less protein dena- turation and less squeezing-out of originally contained water. Gentle cooking-stretching A new machine in the Sulbana portfolio is the "Power Moulder" Sulbana now achieves a particularly gentle cooking-stretching designed for high performance.
    [Show full text]
  • Morning Gloria
    MORNING GLORIA prodotti direttamente dall’italia I PIATTI GISELLE BIRCHER 6.5 GRANOLALALAND 6 overnight oats organic greek with coconut yoghurt, home- yoghurt, made chunky seasonal fruit, granola, peaches coconut and and apricots* seeds (veg) (v) GLORIA’S PANCAKES 9 BIG BOY airy ricotta FRENCH TOAST 9 pancakes, home-made fluffy strawberries, brioche, fresh basil, almonds raspberries, and home-made raspberry mascarpone coulis, whipped whipped cream cream (v) (v) italian sausage, EGGS ALLA beans & egg 12 FIORENTINA 10 organic fried two organic egg, Gloria’s poached eggs home-made and fresh sausage, spinach on warm fagioli di fluffy brioche, pigna, baked delicious tomato, Sicilian hollandaise dried herbs salsa (v) + ADD 18 month tuscan ham 2 AVOCADO TOAST 8 + ADD smoked special salmon 2 bruschetta with avocado* (v) + ADD crunchy tuscan ham 2 + ADD smoky stracciatella 2 + ADD poached egg 2 EACH * MEANS THIS DISH CAN BE ORDERED IN ITS DELICIOUS VEGAN VERSION. (v) DISHES ARE VEGETARIAN. (VEG) dishes are vegan. IF YOU HAVE ANY FOOD ALLERGIES OR DIETARY REQUIREMENTS, PLEASE LET US KNOW. GLUTEN AND DAIRY-free OPTIONS ARE AVAILABLE. GLUTEN-FREE OPTIONS MAY CONTAIN TRACES. TRATTORIA GLORIA FRESH HOME-MADE DRINKS PINK DRAGON JUICE ROULETTE.........5 MILKSHAKE.............4.5 please ask for banana, tahini, our fresh juice honey, dragon of the day! fruit powder, coconut milk ORANGE JUICE............4 freshly-squeezed oranges IL TÈ FREDDO..............4 apple juice, red CUCUMBER COOL........4 fruit syrup, lemon juice, white tea, mint elderflower syrup,
    [Show full text]
  • Le Aziende Partecipanti All'edizione 2019
    Le aziende partecipanti all’edizione 2019 4 MADONNE CASEIFICIO DELL’EMILIA AIXTRA, S.C. Strada Lesignana, 130 Goikotxe, 12 - Bajo A 41123 Lesignana (MO) 01250 Araya (Araba) Tel. 059/849468 Spagna Fax 059/849468 Tel. 0034 620 911484 E-mail: [email protected] In Concorso: Idiazabal DOP Aixtra In Concorso: Parmigiano Reggiano DOP (24 Mesi) AIZPEA, E.Z. Aizpea Baserria 20212 Olaberria (Gipuzkoa) A & A FORMAGGI S.N.C. Spagna Via Casale di Sant’Angelo, 28 Tel. 0034 615 763131 00061 Anguillara Sabazia (RM) In Concorso: Idiazabal DOP Aizpea Tel. 06/99849207 E-mail: [email protected] ALAN FARM SOCIETÀ AGRICOLA In Concorso: Caciocardo; Caciotta Serafino; F.LLI ANDRIOLLO E FIGLI S.S. Ricotta Adriani; Caciolimone Via Migliara 51 Sx, 167 04014 Pontinia (LT) Tel. 0773/850147 AGASUR, S.C.A. E-mail: [email protected] C/ Limitación, 14 Web: www.caseificioalanfarm.com Polígono Industrial La Huertecilla In Concorso: Mozzarella Vaccina; Caciottone 29196 Málaga (Málaga) Morbido; Provolone Stagionato; Ricotta Spagna Vaccina Tel. 0034 952 179311 Fax 0034 952 179709 ALCHIMISTA LACTIS E-mail: [email protected] Via Sacrofano-Cassia, 4050 Web: www.quesoselpinsapo.com 00060 Sacrofano (RM) In Concorso: Queso Gran Reserva El Pinsapo Tel. 388/4678439 E-mail: [email protected] In Concorso: Stracchinato dell’Alchimista; AGRICOLTURA NUOVA S.C.S.A.I. Caciotta Gajarda; Ricotta alla Vecchia Via Valle di Perna, 315 Maniera; Ebriosus; Tufarina Veia 00128 Roma Tel. 06/5070453 ANDRE JUUSTUFARM OÜ E-mail: [email protected] Kambja Parisk, Talvikase Village Web: www.agricolturanuova.it 62028 Tartumaa In Concorso: Primo Sale; Pecorino Estonia Semistagionato; Pecorino Stagionato Extra; Tel.
    [Show full text]
  • MAKE PIZZA with LOVE E La Nostra IDEA DI Pizza: Semplice Ma Fatta Con Il Cuore Pensata Per Incontrare OGNI Gusto E Soddisfare Tutte Le Esigenze Di Digeribilita
    MAKE PIZZA WITH LOVE e la nostra IDEA DI pizza: semplice ma fatta coN Il cuore pensata per incontrare OGNI gusto e soddisfare tutte le esigenze di digeribilita consegna a domici lio 342 034 19 22 0828 19 51 327 CLASSICO L’impasto classico è l’impasto della pizza per eccellenza, quello con la farina tipo 00, una farina di grano tenero, che abbiamo scelto con cura ed è composta solo da grani selezionati. La farina 00 conferisce all’impasto grande elasticità e rende la pizza soffice e digeribile. FARINA DI KAMUT BIOLOGICO + € 2,00 Il kamut è un cereale antichissimo, coltivato in Egitto già 6.000 anni fa. È composto principalmente da carboidrati, ma anche da un buona quantità di proteine, circa per il 40% in più rispetto al frumento. Dal kamut si ricava una farina che si presta molto bene all’impasto della pizza, in quanto risulta più leggera, morbida e digeribile. FARINA AI 9 CEREALI + € 2,00 La farina ai 9 cereali è una farina speciale, composta da una base di farina tipo 00 arricchita da farina di segale integrale, soia in granella, semi di sesamo, fiocchi d’avena, semi di lino, farina di mais, semi di miglio e fiocchi d’orzo. L’impasto della pizza con questa farina risulta particolarmente saporito e leggero. FARINA INTEGRALE + € 2,00 La farina integrale è una farina meno raffinata di quella comune, che mantiene in sé le proprietà originarie del chicco. Il suo utilizzo rende l’impasto della pizza più leggero e più ricco di fibre. FARINA DI GRANO SARACENO + € 2,00 Il grano saraceno è un cereale ricco di proteine dall’alto valore biologico, largamente coltivato in passato, poi per lungo tempo in disuso e oggi riscoperto grazie ai suoi benefici.
    [Show full text]
  • Roberta Stocchi, Raffaella Branciari, 3 Anna Rita Loschi, Dino Miraglia, 3
    Italian Journal of Food Safety 2016; volume 5:5879 Differences in chemical, Introduction Correspondence: Stefano Rea, School of physical and microbiological Biosciences and Veterinary Medicine, University characteristics of Italian Burrata is a traditional cheese produced in of Camerino, via Circonvallazione 93/95, 62024 the Apulia Region (Southern Italy), particular- Matelica (MC), Italy. burrata cheeses made in Tel: +39.320.4381189 - Fax: +39.0737.403402 ly in Bari, Barletta-Andria-Trani and Foggia artisanal and industrial plants E-mail: [email protected] Provinces, as well as in Martina Franca, a town of Apulia Region in the Province of Taranto. The product is a Key words: Cheesemaking; Burrata cheese; Food pasta filata (stretched curd) cheese consisting quality; Food hygiene; Food safety. Stefano Rea,1 Leonardo Marino,2 of a filling made of cream mixed with moz- Roberta Stocchi,1 Raffaella Branciari,3 zarella cheese strips (usually leftovers from Contributions: the authors contributed equally. Anna Rita Loschi,1 Dino Miraglia,3 mozzarella production) inside an envelope Conflict of interest: the authors declare no poten- David Ranucci3 made of mozzarella. This product came proba- tial conflict of interest. School of Biosciences and Veterinary bly from the idea of reusing the scrap from mozzarella cheese production, and mixing it Medicine, University of Camerino, Received for publication: 10 March 2016. with cream to be used as filling of a cheese Matelica (MC); 2Veterinary Practitioner, Revision received: 27 April 2016. envelope shaped like a caciocavallo cheese Accepted for publication: 27 April 2016. Foggia; 3Department of Veterinary (Salvadori del Prato, 2001). Although burrata Medicine, University of Perugia, Perugia, cheese is not included in the list of EU protect- This work is licensed under a Creative Commons Italy ed agricultural products, it is listed in the reg- Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0).
    [Show full text]
  • Burrata Bistro
    B U R R ATA BISTRO Olives Foc ac c ia Marcona Almonds Marinated in olive oil & herbs With olive oil & balsamic Spanish roasted almonds $4.75 $4.75 $5 Caponata Artichoke Hearts with Aioli Clams Roasted vegetable tapenade Fried baby artichokes with parmigiano Sautéed with garlic, vermouth & tomatoes served with crostini $10.5 $14.25 $9.25 Prawns Sautéed Oysters Pork Ricotta Meatballs With tomato, garlic, lemon & prosciutto Baked with bacon-lemon butter, Simmered in marinara sauce $15.25 topped with parmesan bread crumbs $10.75 $11.5 Goat Cheese Calamari Napolitano with Marinara Sauce Rustic Chicken Liver Pâté Sautéed with tomatoes, olives & capers Baked cheese with candied garlic with truffle oil & served with crostini $9.75 Served with crostini $8 $9.5 Caesar Salad* Burrata Summer Whole leaf romaine with shaved parmigiano Gorgonzola Salad Caprese Frisee, radicchio & romaine $10.5 Creamy mozzarella with oven roasted & with croutons & candied bacon fresh seasonal tomatoes, basil pesto $11.5 Beet Salad $12.5 Marinated red & golden beets topped with valdeon & candied walnuts $12.25 Tuscan Bean Soup $7.75 Lasagna with Pesto & Sun Manicotti Four Cheese Pasta Dried Tomato Handmade pasta wrapped around Lumaconi pasta with Fontina, Handmade pasta layered with sun dried ricotta, mozzarella & baked in parmigiano, pecorino & aged cheddar tomato & pesto, served on a marinara sauce marinara & bechamel sauce $16.25 $16.75 $16.75 Penne alla Puttanesca Lasagna with Roasted Linguini Aglio e Olio Sauce of tomato, anchovy, capers & olive Pasta with garlic,
    [Show full text]
  • Roasted Asian Pear & Ricotta Delicata Squash & Burrata
    ROASTED ASIAN PEAR & RICOTTA TAGLIATELLE BOLOGNESE currants, pomegranate, tarragon, cardamom nut crumble ragu bolognese, parmesan DELICATA SQUASH & BURRATA PAPPARDELLE COSTOLETTE pepitas, fried sage, honey, saba, sesame browned butter short-rib ragu, juniper, rosemary, parmesan WOOD OVEN ROASTED HONEYNUT SQUASH RIGATONI ALL'AMATRICIANA candied pancetta, sumac crème fraiche, green garlic Semolina Artisanal pasta, tomato, La Quercia guanciale, red onion, pecorino, black pepper PROSCIUTTO & PERSIMMON 16 month aged Galloni prosciutto, K&J Orchard Fuyu Persimmon TROTTOLE SALSICCIA Bufala mozzarella + 6 fennel sausage, swiss chard, parmesan, bread crumbs CASTELFRANCO RADICCHIO POTATO GNOCCHI AI FUNGHI Dirty Girl Produce radicchio, shaved pecorino romano, Black Trumpet mushrooms, Bloomsdale spinach, green garlic lemon vinaigrette, saba FREGULA SARDA CIOPPINO SHAVED BLACK KALE pearl-shaped pasta, Salt Spring mussels, Manila clams, salami, olives, pickled peppers, bread crumbs, ricotta salata albacore, spot prawns, tomato, olio verde GRILLED OCTOPUS SALAD marinated shell beans, red onion, frisée, Live Earth SPAGHETTI ALLA CHITARRA CACIO E PEPE Fuji Apple, lemon vinaigrette pecorino, parmesan, hand-crushed Sarawak black pepper FREEKEHLICIOUS SALAD CRESTE DI GALLO MIDOLLO 5 grains, purple daikon radish, black currants, roasted garlic, bone marrow, parsley, parmesan, toasted hazelnuts, torn herbs cracked black pepper ARANCINO OF THE DAY substitute house made gluten free pasta + 3 arborio rice, sofrito, saffron WOOD OVEN MEATBALLS parmesan, toasted
    [Show full text]
  • Food Safety, Production Modernisation and Origin Link Under EU Quality Schemes
    Food Safety, Production Modernisation and Origin Link under EU Quality Schemes. A case study on Food Safety and Production Modernisation role and their interference with the origin link of quality scheme cheese products originating from Greece, Italy and United Kingdom. Papadopoulou Maria September 2015-June 2017 Law and Governance Group (LAW) i | P a g e Acknowledgments First and foremost, I would like to thank my MSc thesis first supervisor, Dr. Mrs. Hanna Schebesta, for her valuable insights, support and understanding during the whole project, from the very first moment that I shyly delineated the idea for this project in my mind till the completion of the present paper one and a half years later. I would also like to express my grateful regards to my MSc thesis second supervisor, Dr. Mr. Dirk Roep, that it was under his course “Origin Food” in spring of 2015 that I first came up with the idea of writing for the interactions of food safety and origin foods and who corresponded so positively to my call to be my second supervisor and who supported me with his knowledge on origin foods and rural sociology, scientific fields unknown to me till recently. Many thanks to all colleagues of Law & Governance group of Wageningen University in 2015 that where happy and willing to discussed my concerns on the early steps of this project and that where present in both my Research proposal & Thesis presentation with their constructive remarks. Special thanks to MSc and PhD students of Law & Governance group in late 2015 that accompanied my research work in the Law & Governance group corridor in Leeuwenborgh building of Wageningen University.
    [Show full text]
  • Doppio Zero DOPZER Dinner Dinner Me Small Plates Pasta Red Pizza
    Doppio Zero DOPZER Dinner Dinner me Small Plates Pasta Red Pizza Olives Plate 6 Margherita 14 Lasagna 18 Assorted Mediterranean olives Tomato sauce, homemade mozzarella, with herbs and lemon zest Homemade Neapolitan style meat lasagna parmigiano reggiano, basil and E.V.O.O Fried Calamari and Shrimp 13 Deep fried calamari, shrimp, fresh Marechiaro 19 Pulcinella 19 vegetables Homemade squid ink tagliolini, jumbo Light San marzano tomato, eggplant, Cherry tomato, Fior di latte mozzarella, Polipo Alla Griglia 16 scallops, clams, roasted garlic, in light spicy tomato sauce baked ricotta salata on top basil pesto Grilled Mediterranean Octopus, served with arugula, radicchio, with Manfredi 19 La Piccante 19 anchovies dressing San Marzano tomato, fior di latte Flat wide ribbon pasta, with black Croquette 9 truffle cream fried shitaky on top mozzarella, calabrian spicy salami, red onion, basil, baked ricotta salata on top Potato croquette with gruyere Fettuccine Wild Boar 19 cheese, parmesan cheese, leeks, La Carne 19 Homemade fettuccine with braised parsley, served with truffle fondue San marzano tomato, fior di latte wild boar, pecorino sardo cheese Brussels Sprout 10 mozzarella,, spicy spanish chorizo, spicy Bottarga e Clams 20 Italian sausage , basil Fried Brussels sprout, Pancetta, Fresh spaghetti, clams, cured Fish parmigiano regiano, red wine vinegar Jalapeño 19 Roe, roasted garlic, lemon zest, San Marzano Tomato, homemade Polpettine 10 Italian chilies mozzarella, Italian Salami, spicy Italian Neapolitan style meatballs sausage, Leeks,
    [Show full text]