Shrimp Cocktail Shrimp Tempura Arancini

Total Page:16

File Type:pdf, Size:1020Kb

Shrimp Cocktail Shrimp Tempura Arancini SHRIMP COCKTAIL 10.95 THIN CRUST Jumbo shrimp served with cocktail sauce 10” 10.80 12” 11.95 14” 14.05 16” 16.15 SHRIMP TEMPURA 10.95 ADD FOR EXTRA TOPPING Jumbo battered shrimp 10” 1.10 12” 1.50 14” 1.80 16” 2.00 For an additional charge, try the following: ARANCINI 5.95 Breaded saffron rice balls, stuffed with GLUTEN FREE CRUST seasoned ground beef, and lightly fried 10” 2.00 BRUSCHETTA 6.95 PAN STYLE BUTTER CRUST Toasted bread slices rubbed with garlic, 10” 2.25 12” 2.75 14” 3.00 drizzled with olive oil, and topped with STUFFED PIZZA tomatoes, basil, and mozzarella 10” 3.50 12” 4.00 14” 4.50 ANTIPASTO PLATTER 9.95 Please allow 45 minutes serving time on all pan and A collection of Italian meats and cheeses stuffed pizzas CALAMARI 9.95 STROMBOLI 8.95 Fried or grilled Flaky crust baked around any two of our pizza toppings Add additional pizza toppings for just .50 each GARLIC BREAD 3.50 PIZZA INGREDIENTS Add mozzarella cheese .45 Pepperoni Italian Beef Meatballs MUSSELS 10.95 Sausage Bacon Green Peppers Mushrooms Tomatoes Onions Sautéed in marinara or garlic and oil Green Olives Black Olives Spinach Ricotta Cheese Fresh Garlic Ham Hot Giardiniara Pineapple Jalapeno Pepperoncini Hamburger Anchovies Canadian Bacon Artichoke Hearts Extra Cheese CAPRESE SALAD 8.95 Sliced tomatoes arranged with fresh mozzarella and basil drizzled with olive oil and balsamic 9.95 CHOPPED SALAD GALATI’S PIZZA Variety of select greens with Italian meats and cheeses, tomatoes, onions, cucumbers and olives, 10” 14.10 12” 16.45 14” 19.45 16 ” 22.15 tossed with our signature dressing Sausage, onions, mushrooms, green peppers STEAK SALAD 12.95 HAWAIIAN PIZZA Seared sliced steak, served with roasted peppers, 10” 14.10 12” 16.45 14” 19.45 16 ” 22.15 and shaved parmesan on a bed of arugula, Pineapple, ham, pepperoni, extra cheese tossed in balsamic vinaigrette TACO PIZZA MIXED GREENS SALAD 7.95 10” 15.20 12” 17.95 14 ” 21 .25 16 ” 24.15 Medley of romaine, spinach, arugula, and red cabbage Taco meat, leuce, tomato, onion, mozzarella, Doritos tossed, and served with your choice of dressing MARGHERITA PIZZA 8.50 TOMATO SALAD 10” 13.00 12” 14.95 14” 17.65 16 ” 20.15 A lightly seasoned mixture of chopped tomatoes, Fresh tomato, garlic, olive oil, mozzarella, basil red onions, Kalamata olives and shredded mozzarella, tossed in garlic & oil LEN’S SPECIAL PIZZA CHICKEN BREAST SALAD 9.95 10” 15.20 12” 17.95 14” 21.25 16 ” 24.15 Crispy or grilled chicken on a bed of romaine and Garlic & oil sauce, spinach, archoke hearts, tomatoes, arugula with red onion, crisp green apples, and walnuts mushrooms, onions DINNER SALAD 4.50 THE WORKS Romaine, tomatoes, cucumbers, red onion 10” 17.40 12” 20.95 14” 24.85 16 ” 28.15 Sausage, pepperoni, mushrooms, onions, black olives, ALL SALADS INCLUDE CHOICE OF DRESSING: bacon, meatballs Balsamic Vinaigrette, Blue Cheese, French, Italian, BBQ PIZZA Ranch, Honey Mustard, 1000 Island, Creamy Garlic, 10” 14.10 12” 16.45 14” 19.45 16 ” 22.15 Caesar, Raspberry Vinaigrette, Vinegar & Oil Pepperoni, onion, bacon, BBQ sauce VEGGIE PIZZA 10” 15.20 12” 17.9 5 14” 21.25 16 ” 24.1 5 BOWL 3.95 Mushrooms, green peppers, onions, black olives, tomatoes .
Recommended publications
  • Red Wines Glass / Bottle / Flight
    Red Wines Glass / Bottle / Flight 201/401/501 Altavilla Della Corte, Cabernet Sauvignon, Sicilia 10 / 35 / 2.75 Deep and intense ruby red color with purplish rim. The nose is totally seduced by the captivating scents of cherry, blueberries and rhubarb, enveloped by warm hints of dark chocolate, juniper and tobacco. 202/402/502 Montepuliciano “Dama”, Marramiero, Abruzzo 10 / 35 / 2.75 Its color is ruby red intense with some dark red nuances, it has a good olfactory persistence tending to licorice flavor. It is rich and harmonious on the palate. It can be served with everything, but it links perfectly with roasted and stewed meat, with salami, ham and cheese. 203/403/503 Tinazzi, Corvina, Verona 12 / 36 / 3.00 Spice and dried fig notes lace the sun-dried black cherry and grilled herb flavors in this chewy, medium- bodied red. Drink now. A very good accompaniment to all types of meat, both grilled and braised and with medium mature cheese. 204/404/504 Zabu,` Nero D’Avola, Terre Siciliane 10 / 35 / 2.75 Intense. Aromatic. Round. The nose is bursting with red cherries and berry fruit, supported by floral notes, completed by a warm and long-lasting finish. 205/405/505 Super Tuscan “Caburnio”, Tenuta Monteti, Toscana 13 / 40 / 3.00 Supple and structured, this delicious red offers scents of Mediterranean scrub, mint, blue flowers and ripe berries. Made with 55% Cabernet Sauvignon, 25% Merlot and 20% Alicante, the juicy palate delivers Morello cherry, cassis, mocha and wild aromatic herb notes. Supple tannins carry the savory flavors. 207/407/506 Torrevento Nero Di Troia, Torre Del Falco, Puglia 9/30/2.75 Wine made in the Apulia hills in the nord of Bari.
    [Show full text]
  • CONTORNI ~ Salumi ~ ~ Vegetale ~ ANTIPASTO PRIMI ~ Formaggio
    primi CAESAR SALAD TUSCAN SALAD BOSTON BIBB SALAD romaine cherry tomatoes, baby red romaine, roma tomatoes, "shower" of Maytag blue cheese, parmesan croutons, english cucumbers, red onion, shaved red onion, toasted walnuts, eggless caesar dressing, basil oil Mediterranean olives, feta, balsamic vinaigrette 17 creamy oregano vinaigrette 15 15 CALAMARI JUMBO SHRIMP COCKTAIL SPICY VEAL MEATBALLS crispy fried, red onions, rocket, court-bouillon poached, porcini mushrooms, cherry peppers, house cocktail sauce, lemon wedge roasted peppers, parmesan cream, sides of marinara & chipotle aioli 20 fresh parmesan cheese, 18 LOBSTER BISQUE focaccia toast housemade, Maine lobster meat, 16 roasted fennel & chive beignets 16 antipasto 8 each ~ Formaggio ~ ~ Vegetale ~ ~ Salumi ~ SHARP PROVOLONE ROASTED PEPPERS PROSCIUTTO FRESH MOZZARELLA GRILLED ARTICHOKES SALAMI PECORINO ROMANO MARINATED OLIVES SOPPRESSATA GORGONZOLA ROASTED BEETS CAPICOLA BURRATA MORTADELLA Family-Style Antipasto* serves 6-8 $70 Each antipasto selection is served with fig jam, pickled bell peppers, mustard & crostini. contorni 10 each T.E. TRUFFLE MAC & CHEESE torchio pasta, fontina, mozzarella, parmesan, truffle oil, toasted crumbs BROCCOLINI GRILLED ASPARAGUS pancetta parmesan, fresh lemon HANDCUT SKIN-ON FRIES OVEN BAKED POTATO lemon-scented garlic butter, sea salt, fresh chives, parmesan sour cream WILD MUSHROOM & TRUFFLE CHEESE RISOTTO Garlicky Spinach SILK POTATOES gorgonzola * These items can be cooked to order or may contain raw or undercooked ingredients. Consuming raw or
    [Show full text]
  • Exploring International Cuisine Reference Book
    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
    [Show full text]
  • Italian Street Food Examples
    Italian Street Food Examples EwanoverwearyingDeaf-and-dumb never levies some Milo any taeniacides bard splints! deucedly and or renegotiating retranslates hismuzzily ligan whenso onshore! Lloyd isAborning abdominous. or tetartohedral, Incurved Irvine Juayua were stuffed with the masters at piada italian translation: in an open a street food writer born from england varied ethnicities has attracted people. Getting quick bite into large pieces in a new posts by italian street in a huge opportunity, bars and meats. Do chefs on street food street foods you will find and! The street food writer. Add a role of industrial scale to help you bite to die for we may happen after a little lemon juice to sicilian street food carts on! Raw materials if you can get wet and, with a seasoned externally with a true hidden note is generally also somewhat rare. Have spread thanks for massive helpings and delicious mashed potato croquettes mainly come from roman times been born and revise any booking fees. Plover not street food on my stories, street food of. Thanks to italian street foods can also plenty of choice to the example of events and can easily pronounceable or as a role in few traces considering its. Arancini was traditionally a small balls with food street examples of. In central market and rabbit ravioli from one spot in europe as a luxury tour, a social media platforms, they were easier it food street eats them? Lunch on eating habits in? And imported onto this region are sold at least once purchased through your biggest language. Whether you need on wix site you get hungry texans, i like mini turkey.
    [Show full text]
  • Meze Haul It's Tempting to Overdose on the Brilliant Middle Eastern Appetizers at Tanoreen
    Meze Haul It's tempting to overdose on the brilliant Middle Eastern appetizers at Tanoreen. But don't miss the main event—lamb, in more ways than you ever imagined. By Robin Raisfeld & Rob Patronite Is it our imagination, or has the greater metropolitan area been beset by an incredible shrinking appetite? That’s one explanation for the sudden preponderance of “small plates”— a.k.a. tapas, antipasto, antojitos, and dim sum. But grazing is nothing new. Meze, the original small-plate Mideast Feast: The vegetarian processional, evolved in the Middle meze platter from Tanoreen. (Photo: Kenneth Chen) East, which is where we looked to get some perspective on the current fad. From the local falafel joint to the Arabic enclaves of Atlantic Avenue and Steinway Street, it’s a cinch to find decent hummus and baba ghannouj. But for an elaborate and unusual spread that’s fresh and flavorful enough to evoke a sun-kissed summer afternoon on the bleakest midwinter night, we happily trudge to Bay Ridge to gape at the display case at Tanoreen. That’s where chef-owner Rawia Bishara benevolently reigns over a modestly appointed dining room and open kitchen, supplementing exceptional renditions of traditional Middle Eastern cuisine with her own creative riffs on a Mediterranean-flavored theme. Tanoreen’s menu lists more than 50 items and instructs customers to order by number, but we prefer to march up to the case, point at platter after parsley- rimmed platter, and try Bishara’s eternal patience by asking “What’s that?” about twenty times. Then, invariably, we ask her to compose a combination plate— always elegantly presented—followed by a couple of blackboard specials.
    [Show full text]
  • Hawaiian Pizza Was Invented in Canada in 1962 by a Man from Greece
    Hawaiian Pizza Was Invented In Canada In 1962 By A Man From Greece On September 5th, National Cheese Pizza Day says, “Hold the toppings!” That’s right, cheese is all you need when celebrating this pizza holiday. Whether the pie is homemade or ordered in, make it cheese only. Add a variety of cheeses to your pie to celebrate. Smokey gouda or a little gorgonzola might mix it up. If you like a little cheddar, mild or sharp shredded across the top will do. In ancient Greece, they covered their bread with oils, herbs and cheese. Many believe this to be the beginning of the pizza. In Byzantine Greek the word was spelled πίτα, or pita, meaning pie. The Romans also developed a version of the pizza pie. Using bay leaves for flavoring, the Romans topped the dough with cheese and honey. In 1905, Gennaro Lombardi opened the first licensed American pizzeria, Lombardi’s Pizzeria Napoletana, at 53-1/2 Spring Street in New York City. In 1997, it’s estimated the United States produced more than 2 billion pounds of pizza cheese. That’s a lot of cheese! About 93% of Americans eat at least one pizza every month. Pizza accounts for more than 10 percent of all food service sales Americans eat approximately 100 acres of pizza a day or about 350 slices per second. The most pizzas are delivered (and eaten) on New Year’s Day, New Year’s Eve, Halloween, Thanksgiving Eve, and Super Bowl Sunday. The three dots in the Domino’s Pizza logo represent the first three Domino’s Pizza stores.
    [Show full text]
  • Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
    [Show full text]
  • Culinary Arts II G10-12
    1 CULINARY ARTS II GRADES 10-12 EWING PUBLIC SCHOOLS 2099 Pennington Road Ewing, NJ 08618 Board Approval Date: TBD Michael Nitti Produced by: John Kocubinski, Teacher Superintendent In accordance with The Ewing Public Schools’ Policy 2230, Course Guides, this curriculum has been reviewed and found to be in compliance with all policies and all affirmative action criteria. 2 Table of Contents Page Unit 1: Kitchen Basics (Chapters 1-4) 1 Unit 2: Culinary Basics (Chapters 5-8) 5 Unit 3: Culinary Application (Chapters 9-16) 9 Unit 4: Breads and Desserts (Chapters 17-19) 15 Unit 5: Latin America (Chapter 29) 19 Unit 6: Europe (Chapter 30) 22 Unit 7: Mediterranean Countries (Chapter 31) 26 Unit 8: Middle East and Africa (Chapter 32) 30 Unit 9: Asia (Chapter 33) 33 Unit 10: Overview of the United States (Chapters Taste of America) (Chapter 28) 37 1 Unit 1: Kitchen Basics (Chapters 1-4) [8-10 Days] Why Is This Unit Important? Keeping foods safe to eat and making the kitchen a safe place to work are keys to good health. Improper food handling can make you ill. Kitchen accidents can cause severe injuries. You can prevent both illness and accidents by following safety principles. Federal, state and local governments all play key roles in helping to keep the food supply safe. Local governments are in charge of sending health inspectors to visit food businesses. These inspectors make sure the businesses are following state health codes. The Big Ideas embedded in this unit are: • Food safety is a global concern that every individual working in food service needs to take seriously.
    [Show full text]
  • Rosa Menu for Website.Pdf
    Homemade Bread & Appetizers Homemade Pizza Small Large X Large Sandwiches Served on fresh homemade bread 9' 12' 16' Dinner Roll and Butter 0.50 Traditional, Thin, or Thick Crust* 6 Slices 8 Slices 12 Slices Have any sandwich in a Small Bun Size 3.95 Small Garlic Bread 0.75 W/Cheese 0.95 Plain (Sauce & Cheese) 6.95 8.95 10.95 Homemade Meatball Sandwich 5.95 Large Garlic Bread 1.65 W/Cheese 1.95 Additional Items 1.25 1.50 1.75 Homemade Italian Sausage Sandwich 5.95 Homemade Cheesy Bread topped w/Italian herbs, parmesan & provolone cheese 4.95 Premium Additional Items 1.75 2.00 2.25 Hot Buttered Steak Sandwich 6.95 Homemade Pepperoni Bread Filled with Provolone Cheese and Pepperoni 5.95 Half Party Tray 20 Cut 13'X18' 12.95 Add'l Items 2.75 Eggplant Parmigiana Sandwich 6.95 Bosco Sticks Bread Sticks filled w/cheese served with a side of our sauce 4.95 Additional Items Chicken parmigiana Sub 7.95 Pepperoni, Homemade Italian Sausage, Mushrooms, Onions, Green Pepper, Homemade Sausage Stuffed Peppers (based on availability) 4.95 Grilled Chicken Sandwich (includes lettuce & tomato) 7.95 Black Olives, Anchovies, Banana Peppers, Jalapenos Wings Wing or Boneless Veal parmigiana Sub 7.95 Premium Additional Items Pepperoni Sub 4.95 Bacon, Ham, Chicken, Pineapple, Eggplant, Fresh Tomatoes, Homemade 6 Wings 4.50 18 Wings 11.50 36 Wings 19.95 Pizza Sub Sauce and Provolone on our fresh homemade bread 3.95 Meatballs(Dry or "Saucy"), Thick Crust* 12 Wings 7.95 24 Wings 13.95 48 Wings 27.95 Customize your Sandwich with the following items: Flavors: Mild, Hot,
    [Show full text]
  • Secondary Breakfast Menu
    Secondary Breakfast Menu Pancakes w. Syrup Breakfast Pizza Grits w. Cheese Toast Biscuit w. Sausage Gravy Yogurt w. Graham Crackers Chicken Biscuit Blueberry Muffin Ham & Cheese Biscuit Chilled Fruit Fresh Fruit or Fruit Juice Fruit Juice Fresh Fruit or Fruit Juice Fruit Juice Choice of Milk Choice of Milk Choice of Milk Choice of Milk Waffles w. Syrup Sausage Biscuit Breakfast Pizza Cinnamon Roll Chicken Biscuit Chicken Biscuit Grits w. Eggs & Toast Sausage Biscuit Ham and Cheese Biscuit Chilled Fruit Yogurt w. Graham Crackers Yogurt w. Graham Crackers Chilled Fruit Chilled Fruit Fruit Juice Chilled Fruit Fresh Fruit or Fruit Juice Fruit Juice Fruit Juice Choice of Milk Fresh Fruit Choice of Milk Choice of Milk Choice of Milk Milk Breakfast Casserole Breakfast Pizza French Toast Sticks Sausage Biscuit Cheesy Grits w. Toast Sausage Biscuit Ham & Cheese Biscuit Chicken Biscuit Chicken Biscuit Apple Cinnamon Muffin Chilled Fruit Yogurt w. Graham Crackers Fresh Fruit Fresh Fruit or Fruit Juice Fresh Fruit or Fruit Juice Fruit Juice Fruit Juice Fruit Juice Choice of Milk Choice of Milk Choice of Milk Choice of Milk Choice of Milk Breakfast Pizza Hot Ham & Cheese Sandwich Breakfast Burrito Pancakes w. Syrup Cheesy Grits w. Ham Yogurt w Graham Crackers Yogurt w. Graham Crackers Sausage Biscuit Yogurt w. Graham Crackers Yogurt w. Graham Crackers Chilled Fruit Chilled Fruit Fruit or Fruit Juice Fruit Juice Chilled Fruit Fresh Fruit Fresh Fruit Choice of Milk Choice of Milk Fresh Fruit Milk Milk Milk Breakfast Burrito Waffles w. Syrup Breakfast Pizza Peach Coffee Cake Chicken Biscuit Sausage Biscuit Assorted Cereal Chilled Fruit Chilled Fruit Smoothie w.
    [Show full text]
  • Fresh Breakfast Fresh Breakfast
    FRESH BREAKFAST FRESH BREAKFAST Breakfast Tacos Platters calories are per taco calories are based on 4 oz. serving size Sunrise Taco FRESH Signature Breakfast Breads scrambled eggs, jack cheese, applewood pecan-apple and raisin, cranberry-orange, white smoked bacon, fire-roasted salsa, jalapeño ranch chocolate apricot and cinnamon-raisin swirl. Ask $3 each if we have any new seasonal breads in the kitchen 560 cal. Small $18 (serves 8-10) Chorizo Taco Large $28 (serves 18-20) scrambled eggs, shredded hash browns, sharp 300-365 cal. cheddar, chorizo, green chili salsa $3 each 465 cal. Breakfast Sweets assortment of FRESH-baked muffins, coffee cakes Veggie Taco and danishes cut into individual portions scrambled eggs, shredded hash browns, queso Small $20 (serves 8-10) cotija, corn salsa, fresh cilantro Large $36 (serves 18-20) $3 each 275-460 cal. 320 cal. FRESH Scones Steak & Egg Taco cranberry-orange, cheddar-chive, cinnamon scrambled eggs, carne asada, shredded hash and blueberry browns, cheese, fire-roasted salsa $3 each Small $12 (20 pieces) 445 cal. Large $20 (40 pieces) 390-455 cal. 2,000 calories a day is used for general nutrition advice, but calorie needs may vary. Additional nutrition information available upon request. FRESH Catering 903.747.3512 FRESH LUNCH FRESH LUNCH FRESH Salad in a Box Brioche Slider Platters served with seasonal fruits, a baby Whether you’re looking for a convenient lunch, baguette and a chocolate chip cookie hors d’oeuvres or a light dinner, FRESH-made $9 (per box) Brioche Sliders with an array of great fillings 685-1,545 cal.
    [Show full text]
  • Chapter-1 International Cuisine
    CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh.
    [Show full text]