DOCSLIB.ORG

Corning, New York

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Corning, New York CORNING, NEW YORK www.atlaspizzeria.com APPETIZERS & SALADS Bread Sticks Buffalo Wing Dip Garlic – $4.95 $9.95 – buffalo chicken, melted baked fresh with garlic butter, bleu and mozzarella cheeses, served with a side of marinara served with tortilla chips Cheese – $5.95 baked fresh with garlic butter and our cheese blend, served Crab Dip with a side of marinara $9.95 – maryland blue Jalapeño & Bacon – $6.95 crab meat, artichokes garlic butter, jalapeños, bacon, and spinach, blended in and asiago cheese, served a creamy cheese sauce, with a side of marinara served with tortilla chips Broccoli & Cheddar – $6.95 garlic butter, broccoli, and Salads cheddar, served with a side of marinara House Salad – $4.95 fresh greens, diced tomatoes, Wheat Sticks & Honey – $4.95 red onions, mushrooms, black delicious wheat sticks baked olives, and croutons to perfection, served with a side of honey Caesar Salad $5.95 fresh romaine tossed with homemade croutons, asiago Baked Bruschetta cheese, and caesar dressing $6.95 – thick crust bread with Garden Salad – $6.95 pesto, tomatoes, fresh basil, fresh greens, broccoli, red garlic and asiago cheese, onions, tomatoes, mushrooms, served with a side of marinara black olives, and croutons Antipasto Salad – $9.95 fresh greens, salami, green Caprese Medallions olives, prosciutto, pepperoni, $8.95 – fresh mozzarella, thin swiss cheese, pepperoncini, sliced prosciutto, roasted tomatoes, and delicious red peppers, and fresh basil greek feta dressing drizzled with a balsamic reduction garden and antipasto salads served with a bread stick Smoked Salmon & Basil Toastettes Dressings $9.95 – garlic toast topped house balsamic vinaigrette with nova scotia smoked greek feta vinaigrette salmon, finished with fresh fat-free honey mustard basil aioli buttermilk ranch creamy bleu cheese house caesar Italian Dip oil and vinegar $9.95 – sausage, pepperoni, and diced tomatoes blended Additions with melted cheese, served add chicken, bacon, or with tortilla chips cheese to any salad - $1.95 CREATE YOUR OWN PIZZA small 10” medium 14“ large 18” $7.95 $10.95 $13.95 Toppings: Small $1.25 each | Medium $2.25 each | Large $3.25 each Crust Toppings More Toppings white pepperoni diced plum tomatoes wheat sausage portabella mushrooms gluten free (small only) chicken caramelized onions buffalo chicken spinach Cheese meatballs roasted red peppers bacon pepperoncini our own blend of prosciutto scallions mozzarella, provolone, ham artichoke hearts parmesan, and romano cheddar salami sun dried tomatoes feta ground beef extra cheese asiago steak fresh mozzarella anchovies crumbly bleu shrimp Specials blue crab Slice Special Sauce fresh garlic $6.75 (includes tax) roasted garlic two slices and a house tomato sauce black olives fountain drink alfredo cheese sauce green olives Beer Combo house marinara broccoli $8.75 (includes tax) ricotta cheese sauce diced peppers sweet chili sauce two slices and a sautéed green peppers chipotle pesto pint of beer jalapeños basil pesto please ask about extra virgin olive oil mushrooms garlic butter red onions today’s slices bbq sauce fresh basil vegetarian creamy ranch pineapple bleu cheese sliced tomatoes spicy ATLAS PREMIUM PIZZAS small 10” medium 14“ large 18” $9.95 $15.95 $20.95 all options available with a white or wheat crust gluten free available in small size only The Atlas Feta & Pesto tomato sauce, pepperoni, sausage, basil pesto, mushrooms, sun dried ground beef, red onions, prosciutto, tomatoes, black olives, and fresh mushrooms, green peppers, black feta cheese olives, and our cheese blend Chipotle Steak Steak chipotle pesto, steak, sautéed green alfredo cheese sauce, steak, red peppers, mushrooms, caramelized onions, mushrooms, roasted red onions, and cheddar cheese peppers, garlic, cheddar, and our cheese blend Chicken Cordon Bleu alfredo sauce, diced chicken breast, Prosciutto Basil prosciutto, honey mustard, and swiss tomato sauce, prosciutto, sautéed cheese green peppers, garlic, fresh basil, asiago, and our cheese blend Bacon Bleu Vegetable Cheeseburger tomato sauce, caramelized onions, bleu cheese dressing, ground beef, diced plum tomatoes, portabella bacon, sliced tomatoes, red onion, mushrooms, broccoli, artichokes, cheddar cheese, and our house and our cheese blend cheese blend Shrimp Scampi Alfredo Hawaiian alfredo cheese sauce, shrimp, roasted bbq sauce, prosciutto, green red peppers, fresh garlic, scallions, peppers, pineapple chunks, and our asiago, and our cheese blend house cheese blend Maryland Blue Crab BLT extra virgin olive oil, crab meat, tomato sauce, bacon, diced scallions, roasted red peppers, old plum tomatoes, and our cheese bay seasoning, fresh garlic, and blend – with a side of lettuce and asiago cheese mayonnaise California Veggie Roasted Garlic ranch, caramelized onions, diced extra virgin olive oil, roasted garlic, tomatoes, portabella mushrooms, spinach, sun dried tomatoes, and broccoli, and cheddar cheese feta cheese Southwest Chicken Beef Taco chipotle pesto, jalapeños, chicken, extra virgin olive oil, ground beef, caramelized onions, sautéed green jalapeños, cheddar cheese – topped peppers, and cheddar cheese – with lettuce, tomato, and sour cream topped with sour cream Chicken & Sausage Salami Dijon garlic butter, genoa salami, diced Creole tomato, fresh basil, dijon mustard, alfredo sauce, chicken, sausage, and swiss cheese scallions, diced tomatoes, and asiago cheese Philly Cheese Steak garlic butter, shaved steak, Spinach & Portabella caramelized onions, sautéed tomato sauce, portabella peppers, and provolone mushrooms, spinach, sliced tomatoes, garlic, and our house cheese blend BBQ Chicken bbq sauce, diced chicken breast, red onions, cheddar, and our house Pepperoni Basil cheese blend alfredo sauce, fresh basil, roasted red peppers, pepperoni, and cheddar Buffalo Wing & Firehouse Chicken Bleu Cheese sweet chili sauce, roasted red alfredo sauce, buffalo chicken, peppers, chicken, scallions, crumbly bleu cheese, and our house cheddar cheese, and our cheese blend cheese blend PREMIUM PIZZAS Chicken Ranchero creamy ranch and salsa sauce, chicken, roasted red peppers, jalapeños, cheddar cheese, and our house cheese blend White Pizza ricotta cheese sauce, fresh tomato slices, garlic, and asiago cheese Chicken Bacon Ranch buttermilk ranch dressing, chicken breast, bacon, and cheddar cheese Fresh Mozzarella extra virgin olive oil, fresh mozzarella, fresh basil, and diced plum tomatoes Chicken & Artichoke basil pesto, diced chicken breast, artichokes, and our cheese blend Meatball Marinara marinara sauce with our homemade meatballs and provolone cheese Spinach & Artichoke ricotta cheese sauce, fresh garlic, spinach, artichokes, asiago, and cheddar cheese Sweet Ginger Shrimp garlic butter, shrimp, broccoli, roasted red peppers, asiago cheese, finished with a sweet ginger sauce Black & Bleu Steak garlic butter, steak, cajun seasoning, mushrooms, red onion, cheese blend, and crumbly bleu cheese Gourmet Grilled Cheese garlic butter, bacon, sliced tomato, fresh basil, american, and cheddar cheese CALZONES, SUBS, WRAPS, & MORE calzones available with white or wheat crust and come with a side of marinara Subs & Wraps - $8.95 Calzones Philly Cheese Steak Cheese – $7.95 shaved steak, peppers and onions, ricotta sauce and our cheese blend with american cheese Meatball – $8.95 Meatball meatballs, ricotta sauce, and our meatballs, marinara, and our melted cheese blend cheese blend Sausage – $8.95 Sausage sausage, ricotta sauce, and our italian sausage, marinara, and our cheese blend melted cheese blend Broccoli – $8.95 broccoli and mushrooms, and our Italian cheese blend ham, pepperoni, salami, provolone, lettuce, tomato, onion, and Italian Steak – $8.95 dressing – served hot or cold steak with alfredo sauce, and cheddar cheese Vegetarian peppers, spinach, tomatoes, mushrooms, onions, provolone, and Pasta Italian dressing – served hot or cold Meat Lasagna – $9.95 BBQ Steak made in-house with layers of meat shaved steak smothered in bbq sauce, sausage, cheese, and pasta sauce – topped with cheddar cheese Vegetable Lasagna – $9.95 Turkey Club made in-house with tomato sauce, turkey, bacon, lettuce, tomato, and pasta, fresh vegetables, and cheese mayonnaise – served hot or cold served with a bread stick Build Your Own – Hot or Cold Desserts Meats Cheese Dressing Thad’s Cheesecake – $5.95 turkey american mayo locally famous, made fresh from scratch in-house, ask about today’s selections ham provolone chipotle mayo Cannoli – $4.25 salami swiss pesto mayo fresh cannoli cream in a flaky shell, pepperoni cheddar oil dusted with confectionery sugar Fresh Baked Cookies – $2.25 bacon grated parm balsamic vinaigrette chocolate chunk cookies baked fresh steak cheese blend bbq sauce in-house daily FREE DELIVERY! delivery is always available until 10 pm [minimum order of $10 within a five mile radius] Atlas Pizzeria Hours Monday – Thursday 11am – 10pm Friday – Saturday 11am – 11pm Sunday 12pm – 10pm 35 E. Market St. Corning, NY 14830 607.962.2626 www.atlaspizzeria.com Like us on Facebook Free wifi: ap9622626.
Load more

Recommended publications
  • 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]
  • 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]
  • Pizze Insalate Antipasti Di Terra Minestre Pasta E Risotto Carne E
    Antipasti di Terra Antipasti di Mare Minestre DEL PASTORE 17 CALAMARI FRITTI 13 NONNA MINESTRONE 5 imported meat cuts and cheese, calamari lightly breaded and fried vegetable soup with spinach, lima marinated olives, artichoke hearts, beans, green peas, tomatoes, potatoes, focaccia CALAMARI ALLA GRIGLIA 14 carrots, celery, onions, croutons calamari grilled SALSICCE E PEPERONI 9 DEL GIORNO MP grilled sausage, roasted red peppers, GRIGLIATA DEL PESCATORE 17 soup of the day tomato sauce grilled calamari, shrimp, octopus, swiss chard, cannellini beans SALSICCE E FAVA 9 grilled sausage, fava bean and swiss INSALATA DI MARE 17 chard puree, red wine sauce calamari, octopus, baby shrimp, mussels, arugula, e.v.o.o., lemon parsley dressing ARANCINI 7 saffron rice balls, stuffed with sweet Pasta e Risotto peas, meat ragu, mozzarella, tomato sauce, parmigiano cheese SPAGHETTI POMODORO E Carne e Pesce POLPETTE 9 BASILICO 14 {CON POLPETTE 17 } pork and beef meatballs, tomato sauce, FILETTO AL VINO ROSSO 31 spaghetti alla chitarra, tomato and basil creamy polenta, shaved parmigiano, grilled beef tenderloin, red wine sauce, parmigiano cheese thyme reduction, mashed potatoes, grilled asparagus INVOLTINI DI MELANZANA 9 LINGUINE VONGOLE 19 thinly sliced eggplant stuffed with fresh clams, garlic, parsley, white wine, fresh mozzarella, goat cheese, basil, tomato MAIALE AI FUNGHI 19 tomatoes sauce pork tenderloin, mushrooms, red wine demi glace sauce, mashed potatoes LINGUINE BARCAIOLO 23 PROSCIUTTO E BURRATA 16 clams, shrimp, squid, scallops, light spicy
    [Show full text]
  • 1 Summary Introduction
    SUMMARY INTRODUCTION ........................................................................................................................................... 2 ASIAGO ............................................................................................................................................................ 3 BITTO .............................................................................................................................................................. 5 BRA .................................................................................................................................................................. 6 CACIOCAVALLO SILANO ............................................................................................................................ 7 CANESTRATO PUGLIESE ........................................................................................................................... 8 CASATELLA TREVIGIANA ......................................................................................................................... 9 CASCIOTTA D’URBINO ............................................................................................................................ 10 CASTELMAGNO ......................................................................................................................................... 11 FIORE SARDO ............................................................................................................................................. 12 FONTINA.....................................................................................................................................................
    [Show full text]
  • Classic Italian - 13" Electric Oven, Baked at 700 Degrees
    Hand Crafted Pizzas Detroit Style - Gas Deck Oven, baked at 550 degrees. Pendelton High Gluten Flour - Pendelton, OR. Small Square (4 pieces), Large Square (8 pieces) .......... $10 / 19 Brooklyn Bridge ......................................................................................... $16 / 27 Additional Toppings: small - $2 / $4 / $5. large - $3 / $5 / $7 1st Place - International Pizza Challenge 2014 (Traditional Division): mozzarella and brick cheeses / pizza sauce / creamy NY ricotta / natural 3-1-3 .................................................................................................................. $17 / 28 casing pepperoni / Italian sausage / chopped garlic / Sicilian oregano / 1st Place - International Pizza Challenge 2013 (Pan Division): creamy NY pecorino Romano cheese ricotta / fresh garlic / Genoa salami / Calabria red chili peppers / sweet piquante peppers / fresh basil / fresh arugula / shaved Parmigiano Reggiano Mountaintop .................................................................................................. $13 / 22 / evoo / no pizza sauce on this pizza 2nd Place International Pizza Challenge 2011 (Traditional Division): two styles of pepperoni natural casing (cupping) and margherita) / sautéed white Southwestern BBQ Chicken ................................................................ $15 / 25 button mushrooms / sicilian oregano spicy BBQ sauce / caramelized onions / grilled chicken / applewood smoked bacon / chopped cilantro / add side Honey (Paonia, CO) $2 Johnny Primo ...............................................................................................
    [Show full text]
  • Standard Product List Soft Italian Cheese
    Updated: 7/15/2019 STANDARD PRODUCT LIST SOFT ITALIAN CHEESE MOZZARELLA PART-SKIM LOAF/BLOCK Pack Size Material Description Brand Plant TI/Hi Case Dimensions Cube Net Gross Weight Type Shelf Life MOQ Claim Lead Time 96/20 LB 100250 PLN PS MOZZ 96/20 LB AVG BULK 2-1/2 TOTE Plain New Wilmington, PA 1/2 45.75"L x 40.18"W x 33.5"H 35.6 1875 lb +/- 30.0 1907.5 lb +/- 30.0 Random 30 Days 1 pallet* - 10 days 96/20 LB 100214 PLN PS MOZZ 96/20 LB AVG 2-1/2 TOTE Plain New Wilmington, PA 1/2 45.75"L x 40.18"W x 33.5"H 35.6 1875 lb +/- 30.0 1907.5 lb +/- 30.0 Random 60 Days 1 pallet* - 10 days 60/20 LB 100617 PLN PS MOZZ 60/20 LB AVG SNRKL PK TOTE Plain Turlock, CA 1/2 43"L x 39.5"W x 17.56"H 17.3 1200 LB +/- 25 1225 LB +/- 25 Random 30 Days 1 pallet* - 14 days 3/20 LB 100235 PLN PS MOZZ 3/20 LB AVG Plain New Wilmington, PA 8/5 21.3"L x 12.25"W x 8.125"H 1.2 58.5 lb +/- 2.0 60.38 lb +/- 2.0 Random 60 Days 1 pallet* - 10 days 2/20 LB 100635 PLN PS MOZZ 2/20 LB AVG Plain Turlock, CA 11/5 20.4"L x 7.4"W x 7.875"H 0.7 40 LB +/- 1.0 41.20 LB +/- 1.0 Random 60 Days 1 pallet* - 14 days 8/6 LB 100221 JACOBO'S PS MOZZ 8/6 LB AVG Jacobo's New Wilmington, PA 9/5 17.9"L x 12.1"W x 9"H 1.1 49.5 lb +/- 1.5 51.32 lb +/- 1.5 Random 60 Days 1 pallet* - 10 days 8/6 LB 100529 CAL GOLD PS MOZZ 8/6 LB AVG AFFID Cal Gold Turlock, CA 9/5 18.6"L x 10.1"W x 7.5"H 0.8 47 LB +/- 1.5 48.7 LB +/- 1.5 Random 60 Days 1 pallet* rBST-Free 14 days SHREDDED/DICED Pack Size Material Description Brand Plant TI/Hi Case Dimensions Cube Net Gross Weight Type Shelf Life MOQ Claim Lead Time
    [Show full text]
  • Let's Make Cheese
    Let’s Make Cheese © 2008 D.A. Jacobs http://www.deejayssmokepit.net http://www.deejayssmokepitforums.net 1 Table of Contents I. Introduction ................................................................................................................. 4 II. A Few Cheese Basics................................................................................................. 5 Definitions .................................................................................................................... 5 Cheese Families ........................................................................................................... 10 Factors That Determine What Type of Cheese You Make .................................... 15 Equipment Needed to Make Cheese .................................................................. 15 III. Making a Cheese Press .......................................................................................... 17 Cheese Press #1 ....................................................................................................... 17 Cheese press #2 ....................................................................................................... 19 Cheese press #3 ....................................................................................................... 20 Cheese Press #4 ....................................................................................................... 22 IV. Cheese Basics ........................................................................................................
    [Show full text]
  • La Valorizzazione Dei Prodotti Tipici: I Formaggi Bellunesi
    Corso di Laurea magistrale Economia e Gestione delle Aziende – Management delle Imprese Internazionali Tesi di Laurea La valorizzazione dei prodotti tipici: i formaggi bellunesi Relatore Ch. Prof. Antonio De Pin Correlatore Ch. Prof. Christine Mauracher Laureando Eugenia Orlando Matricola 821099 Anno accademico 2012 / 2013 Ai miei genitori. 1 INDICE INTRODUZIONE………………………………………………………………… 7 9 1 LA FILIERA DEL LATTE IN ITALIA……………………………………... 9 1.1 L’economia italiana……………………………………………………... 11 1.2 La filiera dei prodotti lattiero-caseari………….………………………... 15 1.3 L’industria di trasformazione del latte in Italia…………………………. 22 1.4 La produzione del settore lattiero-caseario in Italia…………………….. 26 1.5 Import-export……………………………………………………………. 28 1.6 I canali di vendita……………………………………………………….. 32 1.7 I consumi………………………………………………………………... 33 1.8 Tendenze nei consumi………………………………………………....... 35 1.9 Prodotti tipici…………………………………………….……………… 35 1.9.1 Le tipologie………………………………………………………… 36 1.9.2 Opportunità e minacce……………………………………………... 37 1.9.3 Le dimensioni……………………………………………………… 37 1.9.4 Da beni di consumo a prodotti di nicchia………………………….. 39 1.9.5 Dai marchi registrati ai prodotti tradizionali……………………….. 41 2 I MARCHI DOP E IGP………………………………………………………. 41 2.1 La normativa a tutela delle DOP e IGP…………………………………. 41 2.2 Le denominazioni registrate in ambito europeo………………………… 43 2.3 I marchi riconosciuti in Italia…………………………………………… 45 2.4 La dimensione economica dei prodotti registrati……………………….. 46 2.5 La suddivisione regionale delle registrazioni…………………………… 50 2.6 Il comparto dei formaggi riconosciuti in Italia………………………….. 52 2.7 Il Veneto: “Terra da formaggi”………………………………………… 56 2 2.7.1 Asiago DOP………………………………………………………… 58 2.7.2 Casatella DOP……………………………………………………... 59 2.7.3 Grana Padano DOP………………………………………………... 61 2.7.4 Montasio DOP……………………………………………………..
    [Show full text]
  • To Our Valued Guests, in the Best Way We Know How We Are Offering Our
    To Our Valued Guests, In the best way we know how we are offering our love to our community by offering food and beverage! With the newest mandates for restaurants we will be able to offer indoor dining at 50% of our occupancy beginning January 4th 2021. We will also be offering our open outdoor Patio for reservations, we do offer heaters, but please dress warmly for the winter weather. Continually, we will be heavily relying on take out to help support our team. Your support through this time makes all the difference to all of us. Curbside Take-Out ​food, cocktails, and bottle wines - ​Wednesday through Sunday, 4PM-9PM Please call 717- 553-5770 ext #2​ · or · order online through the ‘Order Online’ tab on our website (We are unable to sell cocktails ‘to go’ that are made with wine or prosecco, per PLCB rules) When one of our team members are able to assist you, they will need: ● The text-able phone number for the person who will be picking up ● First and Last Name ● The make, model, and color of the vehicle that will be picking up. ● Your order and we will give you an estimated pick up time. ● We will be taking credit card payments over the phone. We will not be accepting cash payments at this time. Some easy steps for Pickup: ​We do request that you also wear a mask for picking up. For any alcohol pickups, we need to deliver the purchase to either your trunk or backseat. ● Our team will text you with the estimated pickup time for your order.
    [Show full text]
  • Appetizers House Specialties Pasta Seasonal Specials
    APPETIZERS PASTA TRIO Bruschetta “Sundae” Marinated tomatoes, olive oil, balsamic glaze, garlic, fresh basil and Asiago, with artisan bread. 7.75 Calamari Della Casa Lightly breaded with crispy panko breadcrumbs and served with warm marinara sauce and horseradish aioli. 9.00 Pepperoni Bread Hearth-baked dough stuffed with three cheeses and pepperoni, served with two dipping sauces. 7.75 Asiago Spinach Dip Spinach, artichoke hearts, jalapeño bacon, roasted peppers, onions, Asiago and toasted breadcrumbs. 7.75 Hearth-Baked Cheese Bread Artisan bread, provolone, Asiago and mozzarella with marinara sauce. 6.00 Crab Cakes Traditional crab cakes loaded with tender crab meat, shrimp and spices, and pan-seared to perfection. Served on a bed of baby spinach tossed with honey mustard and drizzled with chipotle aioli. 9.00 Italian Nachos Crispy wonton chips topped with Alfredo sauce, crispy pepperoni, Italian sausage, roasted red peppers, Kalamata olives, cheddar, mozzarella and provolone cheeses. Garnished with jalapeño PASTA peppers, green onions and drizzled with our balsamic reduction. 10.00 Substitute cauliflower rice for most pasta for $2.50 more. RIGATONI RUSTICA Pasta Trio Three of Oliveto’s specialty pastas all on the same platter for you to enjoy! Includes Spaghetti with Meatball, bowtie pasta with Alfredo sauce and our signature house-made Lasagna. 13.85 Asiago Spinach Chicken Sliced chicken, Asiago creamed spinach, jalapeño bacon, tomatoes and artichoke hearts with bowtie pasta. 11.85 Spaghetti with Meatballs HOUSE SPECIALTIES Served with our homemade meat sauce and three huge meatballs. 10.85 Lasagna Substitute cauliflower rice for most pasta for $2.50 more. Beef, Italian sausage, ricotta, mozzarella, provolone and meat sauce.
    [Show full text]
  • Menu-Di-Stagione.Pdf
    Degustazione / Tasting Percorso vicentino in tre portate / Vicenza in three courses Bacalà / Bacalà Frittelle di bacalà, bacalà mantecato, bacalà in insalata Il bacalà alla vicentina con polenta Sorbetto al cucchiaio e il caffè vicentino Bacalà "mantecato", fried bacalà balls, boiled bacalà Bacalà alla vicentina served with corned mush Sorbetto and espresso coffee 28,00 Territorio / Territory Tagliere di salumi e formaggi vicentini Bigoli con “l’arna” (pasta tipica al torchio con ragù di anatra) Dolci della tradizione e il caffè vicentino Platter of cold cut and cheeses “Bigoli” pasta with duck ragout Espresso coffee and traditional desserts 28,00 Bacalà dal 1971 Bacalà from 1971 Mantecato Mon Amour Bacalà mantecato, crocchette di bacalà, frutti di cappero, frutta e fiori Bacalà “mantecato”, fried bacalà balls, caper fruits, flowers and fruits 13,00 Panzanella di bacalà Bacalà bollito con patate, pane, cipolla viola, prezzemolo e olive Boiled bacalà with potatoes, bread, red onion, parsil and olives 14,00 “Sua maestà” Il bacalà alla vicentina con polenta e quenelle di bacalà mantecato Bacalà alla vicentina served with corned mush and “mantecato” bacalà 19,00 La novità... libero da... Bacalà senza lattosio e con farina di riso, con polenta Bacalà alla vicentina lactose free made with rice flour 22,00 Poker d’Assi I quattro bacalà: alla vicentina, mantecato, in insalata e fritto Four ways to eat bacalà: bacalà alla vicentina, “mantecato”, boiled and fried 19,00 Bigoli con bacalà e pomodorini Bigoi (fresh egg pasta) with bacalà and tomato
    [Show full text]
  • The Galbani® Cheesiest Cookbook
    The Galbani® Cheesiest Cookbook RECIPES FROM OUR FAMILY TO YOURS buon giorno! In Italy, people believe food should be savored, meals should be shared, and authenticity is everything. At Galbani® we feel the same way. Please enjoy a collection of our favorite original recipes that are delicious and simple to prepare. Discover the art of eating and living the Italian way, la dolce vita. Buon appetito! table of contents 3 Cheese Stout Fondue 4 Sicilian White Pizza Dip 6 Cheesy Asiago Pull Apart Bread 8 Artichoke Dip Stuffed Pretzels 10 Italian Nachos 12 Fresh Italian Summer Pasta Salad 14 Grilled White Pizza 16 Chicken and Waffles Grilled Cheese 18 Manicotti Italiano 20 Classic Cheese Lasagna 22 Amaretto Ricotta Cheesecake 24 1 3 Cheese Stout Fondue 15 oz. Galbani® Ricotta Cheese 8 oz. Galbani® Mozzarella, hand shredded 8 oz. Provolone, hand shredded 1 qt. heavy cream 12 oz. bottle of dark stout beer 1/2 tsp. chili flakes 1/4 tsp. white pepper Salt, to taste 1. In a sauce pot add heavy cream. Cook on medium high heat until it starts to boil. 2. Reduce heat and add all of the cheeses, the beer, and spices, and whisk together until it thickens. 3. Serve fondue with meat, bread, fruit, or vegetables. 5 Sicilian White Pizza Dip 8 oz. Galbani® Ricotta Cheese 8 oz. Galbani® Mozzarella Cheese, hand shredded 1 oz. package herb and garlic soup mix 1 loaf french bread, sliced 1. Preheat oven to 375°F. 2. In a medium-sized mixing bowl, combine soup mix, ricotta cheese, and 3/4 cup mozzarella cheese.
    [Show full text]