Click to Download Dinner Menu

Total Page:16

File Type:pdf, Size:1020Kb

Click to Download Dinner Menu Dalla Nostra Famiglia alla Vostra,vi diamo il benvenuto alla nostra tavola da pranzo. —Buon Appetito e Salute ~ From our family to yours, we welcome you to our dinner table. ITALIAN CHO HOUSE —Bon Appetite & Cheers APPETIZERS PIZZETTE Stuffed Artichoke - white wine breadcrumb sauce, cherry (Table Share) tomatoes, parsley 16 Also Available Arancini Siciliani - (4) rice balls, chop meat, peas, Whole Wheat Crust 3 Gluten Free Crust 5 mozzarella, tomato sauce 10 Cauliflower Crust 5 Panelle Fritta - fried chick pea, baby arugula, ricotta La Bestia - sausage, pepperoni, soppressata, mozzarella, Recipes straight from Palermo, Sicily 10 basil, tomato sauce 20 Mamma Vincenza’s Meatballs - (4) veal, pork & beef Pizza VESPA - clams, mozzarella, provolone, bacon, spinach, meatballs, pomodoro sauce, parmigiano 12 roasted garlic cream sauce 21 Our delicious meatballs Prosciutto & Arugula - (no sauce) burrata, grape tomatoes, are available Gluten Free baby arugula, parmigiano, balsamic glaze 24 Margherita - mozzarella,tomato sauce, pecorino, basil, Meatballs & Burrata - cream filled fresh mozzarella ball, Sicilian evoo 14 pomodoro sauce, parmigiano, basil, Sicilian evoo 17 Cauliflower ( No Sauce) - garlic, mozzarella, pecorino bread Mozzarella Fritta - breaded, fresh mozzarella, fra diavolo crumbs, evoo 20 sauce, basil pesto, parmigiano 12 Chicken Crust - breaded chicken cutlet topped with HARLEYS Bacon Slab - thick cut, cast iron seared 12 pomodoro sauce, melted mozzarella, basil, pecorino 22 Antipasto Platter - Italian assorted meats, cheeses, olives 22 Melenzana - fried eggplant, tomato sauce, ricotta, fresh Baked Clams VESPA - (6) smoked bacon, provolone, mozzarella, basil 20 spinach, garlic cream sauce 16 Stuffed Mushrooms - (6) vegetables, provolone, white wine Soups & SALADS oreganata sauce 14 All salads are served tossed with dressing Mussels (choice of) 16 Pasta E’ Fagioli - Italian bean soup 8 •Verde - basil pesto, touch of cream, pine nuts Kale - crumbled spicy sausage, cannelini beans 9 •Bianco - roasted garlic cream sauce, smoked bacon, onions •Rosso - marinara or spicy fra diavolo sauce Lobster Bisque - garlic crouton 16 Caesar Salad - romaine, crouton crumbles, pecorino & Calamari (choice of) 15 parmigiano, Caesar dressing 12 •Fritti - fried, marinara dipping sauce Wedge Salad - iceberg lettuce, smoked bacon, red onion, •Piccante - fried tossed with fra diavolo sauce, basil tomatoes, danish blue cheese dressing 14 •Thai- fried tossed with sweet and spicy sauce, Beet Salad - arugula, whipped ricotta, pistachio crumbles, sesame seeds, scallion fennel, honey citrus vinaigrette 14 Baked Little Neck Clams - (6) oreganata sauce 12 Rocket Salad - arugula, cured Sicilian olives, fennel, tomatoes, Braised Octopus - Italian sausage, cannelini beans, parmigiano reggiano, white balsamic vinaigrette 12 red onion, chili oil drizzle 19 Pear & Goat Cheese Salad - red wine poached pears, Caprese - fresh mozzarella, tomatoes, roasted peppers, arugula, walnuts, craisins, balsamic vinaigrette 15 Sicilian evoo, 18 year old balsamic, basil 14 ADDITIONS TO ANY SALAD Chilled Seafood Salad - shrimp, mussels, calamari, celery, fennel, olives, bell pepper relish 22 Chicken 5 • Cajun Shrimp (5) 12 Salmon 15 • Skirt steak 15 CHILLED SEAFOOD (Please be advised we are not a gluten free facility) Before placing your order, please inform your server if *OYSTERS HALF SHELL (6) 15 a person in your party has a food allergy. *LITTLE NECK CLAMS HALF SHELL (6) 10 JUMBO SHRIMP COCKTAIL (4) 16 ** Cooked to order. Consuming undercooked meat (or) fish may result in food-borne illness especially if you have certain medical conditions. Pasta LAND (Whole Wheat, Gluten Free available) **Filet Mignon (10 oz.) - mashed potatoes, crispy onions 45 Ragu Di Manzo - cavatappi, beef short rib madeira meat Skirt Steak Pizzaiola - peppers, onions, mushrooms, marinara sauce, mushrooms, peas, cream 26 sauce, mashed potatoes 38 Pappardelle Con Melanzane - Marsala-braised eggplant Osso Bucco - pork shank, filetto di pomodoro, vegetable ragu, ricotta, ricotta salata 19 risotto 29 Pasta Con Rapini - cavatappi, broccoli rabe, crumbled Short Rib - marsala mushroom sauce, crispy onion, sausage, Sicilian olives, garlic & evoo 22 vegetable risotto 29 Bolognese - pappardelle, our 3 meat sauce blend, cream, Sausage & Broccoli Rabe - Sicilian cheese & parsley parmigiano 22 pinwheel sausage, broccoli rabe, Sicilian olives 24 Pasta A Forno Siciliana - baked anellini pasta, meat sauce, Chicken Parmigiana - breaded chicken, pomodoro sauce, eggplant, peas, mozzarella, ricotta 24 pecorino, parmigiano, mozzarella, basil 24 Pasta Basilico - linguine pasta, artichoke hearts, sundried Chicken Alla Milanese- pan fried breaded, arugula, tomatoes, grilled chicken, basil pesto 22 add burrata + 4 tomatoes,reggiano, Balsamic glaze drizzle, EVOO 24 Tomahawk Veal Chop- fried, breaded prepared 2 ways 38 Pasta Ubriaco (Drunken Pasta) - red wine poached • Milanese - arugula, fennel, tomatoes, red onions, bucatini, Sicilian olives, reggiano, evoo 19 parmigiano, Sicilian evoo, 18 year balsamic Pescatore - linguine pasta, shrimp, mussels, calamari, • Madeira - veal-demi mushroom sauce, mozzarella, Fra Diavolo sauce 36 mashed potato Linguine Con Vongole - white clam sauce, Italian parsley, Pork Chop - breaded, stuffed with broccoli rabe and red pepper flakes, Sicilian evoo 24 provolone topped with a bacon-onion garlic cream sauce, Linguine Con Gamberi - jumbo shrimp, garlic plum tomato mashed potato 32 sauce, fresh basil 26 Spicy Lobster - linguine pasta, spicy pink sauce, lobster meat, 28 DAY DRY AGED baby arugula, grape tomatoes 32 PRIME USDA **STEAKS Pasta Con Le Sarde - bucatini pasta, sardines, fennel, 20 oz. BONE-IN RIBEYE 49 raisins, pine nuts, roasted cauliflower, seasoned breadcrumbs, EVOO 26 20 OZ. KANSAS CITY BONE-IN STRIP 49 16 oz. NEW YORK STRIP 47 HAND HELDS $16.00 Steak Enhancements Choice of French fries or house salad Cajun Shrimp (5) 12 Danish Blue Cheese Crust 5 Prime Burger American cheese, lettuce, tomato, bacon 4 oz. Butter Poached Lobster Meat MP Caprese Burger fresh mozzarella, tomato, roasted pepper, SEA espresso balsamic Salmon - Mediterranean season encrusted, mashed potatoes, HARLEYS Burger sautéed spinach 29 topped with short rib, American cheese, crispy onion, BBQ sauce Gamberi VESPA - shrimp, vegetable risotto, Italian vodka garlic cream sauce 29 Steak Sandwich sliced beef, onions, provolone cheese, **Seared Tuna - sushi grade, sesame crusted, buckwheat garlic baguette, horseradish aioli noodles, vegetables, ginger soy sauce 32 Chicken Parmigiana Hero Filet Of Sole - egg battered, lemon butter sauce, potatoes, baby spinach 29 Meatball Parmigiana Hero Scallops - julienne vegetables, roasted garlic cream sauce 32 Gamberi Oreganata - shrimp, white wine, breadcrumbs, Sides for the table sauce, baby spinach, 29 10 each kids Menu UNDER 12 YEARS OLD Broccoli Rabe • Sautéed Mushrooms Pasta with Butter or Tomato Sauce 9 French Fries • Mashed Potatoes Sautéed Spinach Margherita Pizza 12. Brussels Sprout - bacon,onion, balsamic, House Made Mozzarella Sticks (4) 8 parmigiano reggiano Chicken Cutlet Strips (3) & French Fries 10 Hamburger & French Fries 12 ITALIAN CHOLoManto HOUSE Family Restaurants Elite Hospitality Group.
Recommended publications
  • Basic Beanery
    344 appendix Basic Beanery name(s) origin & CharaCteristiCs soaking & Cooking Adzuki Himalayan native, now grown Soaked, Conventional Stovetop: 40 (aduki, azuki, red Cowpea, throughout Asia. Especially loved in minutes. unSoaked, Conventional Stovetop: red oriental) Japan. Small, nearly round red bean 1¼ hours. Soaked, pressure Cooker: 5–7 with a thread of white along part of minutes. unSoaked, pressure Cooker: the seam. Slightly sweet, starchy. 15–20 minutes. Lower in oligosaccharides. Anasazi New World native (present-day Soak? Yes. Conventional Stovetop: 2–2¹⁄² (Cave bean and new mexiCo junction of Arizona, New Mexico, hours. pressure Cooker: 15–18 minutes appaloosa—though it Colorado, Utah). White speckled with at full pressure; let pressure release isn’t one) burgundy to rust-brown. Slightly gradually. Slow-Cooker: 1¹⁄² hours on sweet, a little mealy. Lower in high, then 6 hours on low. oligosaccharides. Appaloosa New World native. Slightly elongated, Soak? Yes. Conventional Stovetop: 2–2¹⁄² (dapple gray, curved, one end white, the other end hours. pressure Cooker: 15–18 minutes; gray nightfall) mottled with black and brown. Holds let pressure release gradually. Slow- its shape well; slightly herbaceous- Cooker: 1¹⁄² hours on high, then 6–7 piney in flavor, a little mealy. Lower in hours on low. oligosaccharides. Black-eyed pea West African native, now grown and Soak? Optional. Soaked, Conventional (blaCk-eyes, lobia, loved worldwide. An ivory-white Stovetop: 20–30 minutes. unSoaked, Chawali) cowpea with a black “eye” across Conventional Stovetop: 45–55 minutes. the indentation. Distinctive ashy, Soaked, pressure Cooker: 5–7 minutes. mineral-y taste, starchy texture. unSoaked, pressure Cooker: 9–11 minutes.
    [Show full text]
  • Antipasto​-Appetizer Mozzarella​ ​Caprese
    ANTIPASTO-APPETIZER INSALATE-SALADS CHEESE & CURED MEAT ​ ​ MOZZARELLA CAPRESE CAESAR BOARD PLATTERS ​ ​ FRESH MOZZARELLA, SLICED ROMAINE LETTUCE WITH OUR COLD ANTIPASTO TOMATOES, ROASTED HOMEMADE CAESAR ARTICHOKE HEARTS, FRESH PEPPERS AND BASIL WITH DRESSING TOMATOES, PROSCIUTTO DI BALSAMIC VINAIGRETTE $10 PARMA ROLLED WITH GLAZE HOUSE PROVOLONE, FRESH $11/$20 TRADITIONAL MESCLUN, MOZZARELLA, GRILLED CUCUMBER, FRESH TOMATO, ASPARAGUS, ZUCCHINI, GAMBERI E FAGIOLI MUSHROOMS, SWEETS EGGPLANT, IN EXTRA VIRGIN GRILLED SHRIMP, PEPPERS, ONIONS WITH OLIVE OIL OIL & BALSAMIC CANNELLINI BEANS, GARLIC, CREAMY ITALIAN DRESSING VINAIGRETTE ROSEMARY, CHERRY $10 FOR 5 PEOPLE TOMATOES WITH EXTRA SPINACI $65 VIRGIN OLIVE OIL SPINACH, MUSHROOMS, $14/$26 WHITE ONIONS, PANCETTA, BURRATA DI GOCCIA D’ORO EXTRA VIRGIN OLIVE OIL, LONG BURRATA CHEESE BALL VONGOLE OREGANATA BALSAMIC VINAIGRETTE, SURROUNDED BY FRESH BAKED LITTLE NECK CLAMS WORCESTERSHIRE SAUCE, SLICES OF TOMATOES, HOT LIGHTLY PACKED WITH WITH A TOUCH OF MUSTARD SOPRESSATA, CHORIZO, SEASONED BREAD CRUMBS $12 CALDI ROASTED CHERRY $12/$22 GOCCIA D’ORO TOMATOES, DRIED TRADITIONAL MESCLUN WITH PINEAPPLES CALAMARI FRITTI RED RASPBERRY DRESSING FOR 3 PEOPLE FRIED CALAMARI WITH SIDE TOPPED WITH DRIED $50 MARINARA SAUCE CRANBERRY, GLAZED $14/$26 WALNUTS, & CRUMBLED PASTA GORGONZOLA CHEESE GNOCCHI AL PESTO CALAMARI FRITTI $12 POTATO DUMPLINGS WITH ARRABBIATA BEETS HOMEMADE PESTO SAUCE & LIGHTLY FRIED & TOSSED TRADITIONAL MESCLUN, LIGHT CREAM WITH TOMATO SAUCE WITH CRUMBLED WALNUTS, FRESH $15/$28 CHERRY
    [Show full text]
  • Pasta E Fagioli 2
    Pasta e Fagioli 2 Scan Code To Watch Video! Recipe by: Laura Vitale 1) Rinse and pick through your beans, place them in a heavy duty soup pot (I use Serves 4 to 6 my Dutch oven) fill the pot 3/4 of the way with water, bring to a boil, reduce the heat Prep Time: 10 minutes to low, partially cover and simmer the Cook Time: 4 hours 0 minutes beans for a couple of hours or until almost fully cooked. Ingredients __8 oz of Dried Cannellini Beans 2) Once the beans are about 3/4 of the __4 oz of Pancetta, diced way cooked, sauté the pancetta until __2 cloves of Garlic, peeled but left whole crispy, remove with a slotted spoon to get __1 Carrot, peeled and minced rid of any excess rendered fat, add it to the __1 Stalk of Celery, minced beans, along with the carrot, celery, garlic, tomatoes, herbs and parm __3 to 4 Plum tomatoes from a can, roughly rind, partially cover and simmer on low for a couple of hours. chopped __Drizzle of good olive oil 3) Increase the heat to medium, bring to a boil (your pot should be filled __Parmesan rind about 1/3 of the way with liquid at this point, if not add enough water to __Few Sprigs of Parsley and Basil get it there) remove the rind, herb stems and garlic cloves, once to a boil __8oz of Ditalini Pasta add the pasta, season generously with salt and cook until pasta is al __Salt and Pepper to taste dente.
    [Show full text]
  • Trapani Palermo Agrigento Caltanissetta Messina Enna
    4 A Sicilian Journey 22 TRAPANI 54 PALERMO 86 AGRIGENTO 108 CALTANISSETTA 122 MESSINA 158 ENNA 186 CATANIA 224 RAGUSA 246 SIRACUSA 270 Directory 271 Index III PALERMO Panelle 62 Panelle Involtini di spaghettini 64 Spaghetti rolls Maltagliati con l'aggrassatu 68 Maltagliati with aggrassatu sauce Pasta cone le sarde 74 Pasta with sardines Cannoli 76 Cannoli A quarter of the Sicilian population reside in the Opposite page: province of Palermo, along the northwest coast of Palermo's diverse landscape comprises dramatic Sicily. The capital city is Palermo, with over 800,000 coastlines and craggy inhabitants, and other notable townships include mountains, both of which contribute to the abundant Monreale, Cefalù, and Bagheria. It is also home to the range of produce that can Parco Naturale delle Madonie, the regional natural be found in the area. park of the Madonie Mountains, with some of Sicily’s highest peaks. The park is the source of many wonderful food products, such as a cheese called the Madonie Provola, a unique bean called the fasola badda (badda bean), and manna, a natural sweetener that is extracted from ash trees. The diversity from the sea to the mountains and the culture of a unique city, Palermo, contribute to a synthesis of the products and the history, of sweet and savoury, of noble and peasant. The skyline of Palermo is outlined with memories of the Saracen presence. Even though the churches were converted by the conquering Normans, many of the Arab domes and arches remain. Beyond architecture, the table of today is still very much influenced by its early inhabitants.
    [Show full text]
  • Carry out Menu
    carry out menu appetizers tuna carpaccio 13.50 olive oil capers lemon bresaola 13.50 dry cured beef, arugula, shaved parmigiano mussels marinara 12.50 white wine, tomato, garlic & parsley caprese 12.50 tomato, fresh mozzarella, basil salads house salad 9 romaine, mixed greens, tomatoes, balsamic dressing arugula 9 tomato, goat cheese & lemon olive oil dressing gorgonzola 9 mixed greens, apple, walnuts, gorgonzola, balsamic reduction red beets 9 mint, olive oil, arugula caesar 9 soups pasta e fagioli 9 the classic italian bean soup, vegetarian minestrone 9 vegetable soup, vegetarian pasta tagliatelle 18.50 egg noodles, franco’s bolognese gnocchi 18.50 gorgonzola cheese sauce conchiglie alla rimini 20.50 shells, bay scallops, shrimp, zucchini, blush sauce rigatoni amatriciana 18.50 pancetta, onions, tomato sauce spaghetti and mussels 18.50 tomato sauce, garlic, white wine, parsley ravioli 18.50 ricotta filling, tomato sauce fettuccine alfredo 18.50 main courses egg-plant rollatini 19 eggplant slices, rolled with ricotta cheese and herbs, baked with tomato sauce and mozzarella tilapia mediterranean 20 garlic, capers, gaeta olives, white wine and tomato beans & mussels 20 cannellini beans, garlic, tomato sauce chicken piccata 20 sautéed with white wine, lemon and capers chicken siciliana 21 sautéed medallions, roasted peppers, provolone cheese franco’s chicken saltimbocca 21 chicken breast sautéed with sage, coppa, white wine chicken parmigiana 21 served with spaghetti, tomato sauce chicken marsala 21 marsala wine and mushrooms veal piccata
    [Show full text]
  • Foodculture:Spainpage 42
    NEW JERSEY BERGEN/HUDSON Winter 2018 the great restaurants of bergen/hudson FoodCulture:SpainPAGE 42 SAYOLA, TENAFLY YOUR GUIDE TO NEW JERSEY BERGEN/HUDSON FOOD CULTURE Elevate your next event at Biagio’s and The Terrace 16 :: Light up at these lush cigar lounges 24 :: Get in the spirit at these festive restaurants 36 :: D.I.Y. cooking tips and recipes from the area’s finest 50 $4.95 PUBLISHER’Snote the great restaurants of bergen/hudson 560 Sylvan Avenue, 3rd Floor, Englewood Cliffs, NJ 07632 (ph) 201.541.6500 :: (fax) 201.541.5506 :: diningout.com PUBLISHER WRITERS Paul Turpanjian Lianna Albrizio [email protected] Jessica D’Amico Nicole Israel BUSINESS DEVELOPMENT/ Melissa Sorge EVENT COORDINATOR Taylor Kelly Anchal Jain Conner Turpanjian [email protected] Arielle Witter ADVERTISING SALES EXECUTIVES CONTRIBUTING PHOTOGRAPHERS Lauren Carroll Lianna Albrizio [email protected] John Gonzalez, Paul Turpanjian, Greyly Boscan Mary Anne Meily and Lazaro Negrin; La Taberna Seth Litroff [email protected] Christine Nuzzo ADMINISTRATIVE COORDINATOR Jennifer Sutton Photography Jessica Hirsch Welcome to our winter issue! It may be chilly outside, but our dining scene knows Joanne Gianatiempo [email protected] Sebastian Heck how to keep it hot. Bundle up and get to exploring this season! Paul Turpanjian PRODUCTION COORDINATOR Arielle Witter Raymond Chabot © NYC & Company/Will Steacy Continuing our ongoing “Food Culture” series, this issue we ventured to Europe © NYC & Company/Joe Buglewicz LEAD MARKET EDITOR © NYC & Company/Julienne Schaer to discover the vibrant culinary scene of Spain. Although New Jersey may be an Lianna Albrizio ocean away, we have our own taste of Spain right here with a variety of Spanish [email protected] ON THE COVER Sayola, Tenafly restaurants all across Bergen and Hudson counties (page 42).
    [Show full text]
  • Catering Menu
    Catering Menu Trays Half Tray Full Tray Appetizers 6 to 9 ppl 15 to 18 ppl Eggplant Rollatini - $3 each Cavatelli or Rigatoni Marinara $40 $70 Stuffed with ricotta cheese Cavatelli or Rigatoni Primavera $45 $85 Crab Stuffed Mushrooms - $2 each Garden fresh seasonal vegetables in a marinara cream sauce Shrimp D’Agnese’s - $2.5 each Cavatelli or Rigatoni with Chicken and $50 $90 Topped with lemon butter sauce Broccoli Alfredo Sliced boneless chicken breast and broccoli in alfredo sauce Artichoke Heart D’Agnese’s - $1.5 each Light batter sautéed artichoke hearts topped with lemon butter sauce Tortellini Alfredo $45 $85 Ricotta cheese tortellini in a romano cheese cream sauce Bruschetta - $2.75 per 3 slices With vegetable relish Tortellini with Chicken $60 $110 Broccoli Alfredo Mozzarella Marinara - $3 each Baked Cheese Lasagna $40 $70 Layers of pasta, romano and ricotta cheeses baked with mozzarella and marinara sauce Sausage and Peppers $50 $90 Sweet sausage, onions and peppers sautéed with marinara sauce Chicken, Sausage and Peppers $65 $120 Sausage and peppers with sliced boneless chicken breast Soups Eggplant Parmigiana $40 $70 Pasta Fagioli - $5 pint / $10 Quart Tomato broth with cannellini beans and pasta Italian Stir Fry $40 $70 Seasonal vegetables sautéed in a white wine butter sauce pint Quart Escarole Fagioli - $5 / $10 Tomato broth with cannellini beans and escarole Antipasti Salad $45 $80 Salami, cheese, pimentos, broccoli, onions, peppers and olives Cream of Mushroom Soup - $5 pint / $10 Quart Garlic Green Beans $40 $70 Green
    [Show full text]
  • Take out Menu
    BRICK OVEN PIZZETTE Classic Neapolitan 12”Artisinal pizza, prepared with only the finest homemade & imported ingredients, baked in our authentic “old world” brick oven MARGHERITA 13 Classic Neapolitan style with San Marzano plum tomato sauce, Fior di Latte mozzarella, fresh basil, E.V.O.O. drizzle BROCCOLI RABE & SALSICCIA 15.5 TAKE OUT MENU San Marzano tomato sauce, Fior di Latte mozzarella, crumbled hot sausage, sautéed broccoli rabe VEGETARIANA 15 San Marzano tomato sauce, Fior di Latte mozzarella, sautted fresn spinach, broccoli, mushrooms & flame roasted peppers MELANZANE 15 San Marzano tomato sauce, Fior di Latte mozzarella, battered eggplant, Pecorino, spooned fresh Ricotta FRA DIAVOLO 15 San Marzano tomato sauce, Fior di Latte mozzarella, crumbled hot sausage, cherry peppers INSALATA 15 Fresh chopped garden salad, low fat mozzarella, House Italian dressing BAR PIZZETTA 12.5 Whole Wheat ultra thin bar pizzetta, San Marzano tomato sauce & mozzarella CRUDO 16 Fior di Latte mozzarella, imported Fontina, Parma prosciutto, fresh baby Arugula, OFF PREMISE CATERING white Truffle oil drizzle & shaved Reggiano BUFFALO CHICKEN 16 Our Signature “Louisiana Style” spicy chicken, mozzarella, Blue Cheese sauce AL FORMAGGIO 15.5 Let La Piazza cater your next event. Fior di Latte mozzarella, imported Fontina, creamy Robiola, Reggiano cheese & Our impeccable service & flavorful food will leave White Truffle Oil drizzle a lasting impression on your guests. Whether you are CAULIFLOWER PIZZA (Gluten Free) 14.5 10” N.Y. Style Cauliflower Crust Pizza
    [Show full text]
  • Downloadablemenu.Pdf
    Served with House Salad. House with Served With homemade meatballs, marinara sauce & mozzarella. mozzarella. & sauce marinara meatballs, homemade With Monday - Saturday - 11:00 a.m. - 10:00 p.m. 10:00 - a.m. 11:00 - Saturday - Monday 7.50 polpette con Panino Mortadella, ham, salami & provolone. Served with House Salad House with Served provolone. & salami ham, Mortadella, 407.333.1232 - fax - 407.333.1232 7.50 Classico Served with House Salad House with Served 407.333.1233 - ph - 407.333.1233 7.50 Meatballs with Spaghetti Ricotta, mozzarella & basil. Served with House Salad House with Served basil. & mozzarella Ricotta, 7.50 Rollatini Eggplant 7025 CR 46A, Suite 1051 - Heathrow, Florida Heathrow, - 1051 Suite 46A, CR 7025 Served with House Salad House with Served Italian sausage, caramelized onions, peppers & mozzarella & basil. basil. & mozzarella & peppers onions, caramelized sausage, Italian TerraMia 7.50 Stromboli 1.25 each 1.25 toppings extra Salad House with Served 7.50 Margherita Pizza 10” Served with House Salad House with Served 7.50 7.50 Primavera Pasta Wheat Whole 10.50 Shrimp add 9.50 Chicken add Salad House with Served 7.50 Genovese Pesto Penne Served with House Salad House with Served 7.50 Bolognese Lasagna Roma tomatoes, mozzarella, basil & roasted peppers roasted & basil mozzarella, tomatoes, Roma 7.50 Caprese Insalata Chicken cutlet, panko bread & mixed lettuce mixed & bread panko cutlet, Chicken 7.50 Milanese Pollo Imported parma prosciutto, fresh whole milk mozzarella & mixed lettuce mixed & mozzarella milk whole fresh prosciutto, parma Imported 7.50 Lettuce Mixed & Mozzarella Fresh Prosciutto, rma Pa Served 11:00 a.m.
    [Show full text]
  • Allegato 2 MENU' Schema Del Menù Settimanale Pranzo Primo Piatto 2
    Allegato 2 MENU’ Schema del menù settimanale Pranzo Primo piatto 2 paste di semola con varie salse di pomodoro (ragù, matriciana, arrabbiata, ecc.) 1 pasta di semola con salsa bianca (ai piselli e prosciutto, alla carrettiera, ecc.) 1 pasta di semola al pesce al pomodoro o bianca (alle vongole, ai frutti di mare, ecc.) 1 risotto al pomodoro o bianco (al pomodoro, alla toscana, ai funghi, ecc.) 1 pasta all’uovo con pomodoro o bianca (fettuccine al ragù, alla puttanesca, ecc.) 1 pasta ripiena (tortellini, ravioli) o al forno (zite al forno, lasagna, ecc.) o gnocchi Secondo piatto 1 carne di manzo (fettina, spezzato, arrosto, bollito, trito, ecc.) 1 carne di maiale (scaloppina, milanese, arrosto, spezzato, salsiccia, ecc.) 1 carne di tacchino (petto scaloppina o milanese, arrosto, spezzato, ecc.) 1 carne di pollo (al forno ¼ intero, spezzato, petto scaloppina o milanese, ecc.) 1 pesce (intero porzione, tranci, filetti, bastoncini, cotolette ecc.) 1 carne trita (polpette, polpettoni, hamburger, ecc.) 1 piatto gastronomico caldo (involtini di prosciutto e formaggio, crocchette, supplì,ecc.) Contorno 2 patate (lesse, in umido, fritte, al forno, ecc.) 2 verdure (lesse, ripassate, al pomodoro, ecc.) 2 insalate (verdi, rosse, miste con pomodori, finocchi, ravanelli, carote, ecc.) 1 legumi (fagioli, ceci, piselli, fave, ecc.) MENU’ Schema del menù settimanale Cena Primo piatto 2 paste o riso asciutti (al pomodoro o con salse bianche o al pesce) 1-2 minestre con legumi (fagioli, ceci, piselli) 1-2 minestre con verdure (con broccoli, con verza, ecc.)
    [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]
  • Buon Appetito! Spinach $2
    Appetizers Chicken & Veal POLIPO CHEF HECTOR All served with spaghetti marinara, side salad, grilled octopus, artichoke, roasted red peppers, MENU garlic rolls. Substitute pasta for broccoli or celery, onions, EVOO $18 Buon appetito! spinach $2. ANTIPASTO RUSTICO CHICKEN PARMIGIANA $20 provolone, pecorino, Parmigiano, roasted red CHICKEN FRANCESE peppers, olives, prosciutto, ham, capicola $17 Soups lemon, white wine, and butter sauce $20 ARANCINI (3) Add capers (Piccata) $1 ground beef and peas inside lightly fried rice Cup (12 oz) $4 Bowl (16 oz) $7 ball, served with marinara sauce $12 CHICKEN MARSALA PASTA E FAGIOLI Marsala wine sauce, mushrooms, onions $20 FRIED CALAMARI served with marinara sauce $12 MINESTRONE CHICKEN ROLLATINE (2 pieces) rolled chicken breast stuffed with MOZZARELLA STICKS (5) LENTIL mozzarella, prosciutto, and parsley, in brown homemade, served with marinara sauce $10 CHICKEN NOODLE sauce with mushrooms $22 BRUSCHETTA (4) made to order; please allow extra time to prepare GRILLED CHICKEN BREAST chopped tomatoes, garlic, shaved Parmigiano, 3 pieces $18 and basil on toasted homemade bread $7 pasta VEAL PIZZAIOLA ZUCCHINI FRIES All served with side salad and garlic rolls. onions, mushrooms, bell peppers, fresh fresh cut, breaded, served with marinara sauce Substitute salad for Pasta e Fagioli OR tomato and basil sauce $22 $9 Minestrone $2 VEAL PARMIGIANA $22 BAKED CLAMS (7) Whole wheat pasta $2 half shell, topped with bread crumbs $10 SPAGHETTI & (2) MEATBALL, OR (2) VEAL FRANCESE lemon,white wine, and butter sauce
    [Show full text]