DINNER Setteopening Menu

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crudi RAW YELLOWTAIL 13 SALMON 10 olio di zenzero & pickled red onion trapanese pesto, sundried tomatoes, almonds TUNA ‘SUSCI’ 13 SEA BASS 12 marinated vegetables & preserved truffle taggiasca olives, tomatoes, spring onions antipasti verdure CREAMY POLENTA 10 BEET SALAD 11 fricassée of truffled mushrooms castelmagno, pistachio, beet vinaigrette 9 BRAISED SHORT RIBS OF BEEF 13 CAULIFLOWER ROMANESCO vegetable & farro risotto roasted, salmoriglio, herb bread crumbs BRAISED OCTOPUS 14 CHARRED ASPARAGUS 12 artichokes, marble potato, celery, guazzetto asparagus purée, basil oil, ciabatta charred spring onion vinaigrette MARKET SALAD 9 11 farmer’s market spring vegetables, BURRATA figs, peaches, radicchio, balsamic truffle pecorino, sherry vinaigrette 12.5% Discretionary Service Charge will be added to your bill. consuming raw or under cooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness. SPAGHETTI 16 tomato & basil DUCK & FOIE GRAS RAVIOLI 19 marsala reduction paste SHORT RIB & BONE MARROW AGNOLOTTI 18 garlic chips & horseradish TAGLIATELLE 22 devon crab meat, spring peas, pancetta, preserved lemons BLACK TAGLIOLINI 26 lobster, tomatoes, spiced basil bread crumbs CAVATELLI 19 braised capretto, goat cheese, broad beans, mint all pastas are handmade in house BLACK COD 27 caramelized fennel & concentrated tomato HALIBUT 31 white asparagus purée, charred asparagus, baby leeks, almond vinaigrette pesce KING DIVER SCALLOPS 29 pea purée, purple potatoes, chanterelle mushrooms JOHN DORY 27 mantecato, cherry tomatoes, mushrooms, olives ROASTED CHICKEN 21 herb spätzle, zucchini, peas, rosemary jus VEAL TENDERLOIN 30 gnocchi alla romana, root vegetables & glazed sweetbreads carne SCOTTISH GRASS FED ANGUS BEEF 31 spring vegetable fricassée, parmesan, pickled red onions WELSH LAMB FILET 30 crispy lamb neck, easter radish, artichokes, fava, mint.

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Home-Made Pasta
Piccolo Home-made Pasta 1. Tagliolini al Salmone ............................................................................................................................. € 11,50 (cream, fresh tomato, smoked salmon) 2. Tagliolini al nero di seppia .................................................................................................................... € 10,00 (fresh tomato, tomato sauce, squid ink) 3. Tortelloni ai funghi porcini .................................................................................................................... € 11,00 (filled with spinach and ricotta, cream and porcini mushrooms) 4. Tortelloni di carne .................................................................................................................................. € 12,00 (filled with meat tomato sauce and sirloin tip) 5. Cannelloni di verdure ............................................................................................................................ € 10,00 (filled with spinach and ricotta, béchamel, carrot, courgette, eggplant and parmesan) 6. Pappardelle con champignon e speck .................................................................................................. € 10,00 (tomato, champignon mushrooms, smoked ham, fresh tomato and cream) 7. Triangoli ................................................................................................................................................. € 11,00 (filled with spinach, ricotta, mushrooms with butter and sage sauce or smoked salmon) 8. Tagliolini
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Creative Sushi Rolls Sushi (2Pc) / Sashimi (3Pc)
view drink menus beer right from your wine phone or visit tnmenu.com cocktails DINNER APPETIZERS & SHARING PLATES LOBSTER BISQUE 5.5|8 CREAMY MAC & CHEESE 14 lobster, heavy cream, sherry three cheese blend, parmesan crust | + short rib 2.5 | + lobster 4.5 ONION SOUP 7 MARKET PLATTER 19 roasted garlic, gruyere prosciutto di parma, sopressata, chorizo, chef’s cheese assortment, mixed olives, roasted peppers & artichokes SEASONAL BUTTERNUT SQUASH 5.5|7.5 cinnamon dusting MEDITERRANEAN PLATE 16.5 chick pea hummus, roasted peppers, fennel salad, vegetables, assorted olives, warm pita BLISTERED SHISHITO PEPPERS 12.5 SHORT RIB CHEESE FRIES 13.5 soy & lime glazed, dried seaweed fried potato wheels, cheddar, thin cut short rib flakes, sesame seeds MEATBALLS & WHIPPED RICOTTA 15 FRESH BUFFALO MOZZARELLA 14.5 house blend of beef, veal & pork, sweet marinara sauce, toasted roma tomato, basil, balsamic drizzle sourdough bread add prosciutto di parma | 5.5 PROSCIUTTO WRAPPED SCALLOPS 18 BANG-BANG TEMPURA SHRIMP 15.5 pan seared diver scallops, cherry tomato & asparagus cous cous lightly battered, sweet-chili dipping sauce SPAGHETTI CACIO E PEPE 14 PAN-ROASTED classic peppercorn butter broth, crispy kale, pan roasted prosciutto BOURBON MUSSELS 16 PEI mussels, bourbon infused spicy creamy bacon broth STEAMED EDAMAME 10 sea salt, tajin chili lime seasoning TOASTED SESAME BRUSSELS SPROUTS 12.5 flour dusted & fried, ginger soy garlic WASABI FILET 20 glazed, toasted sesame garnish porcini-herb crusted filet mignon, served medium rare, grilled asparagus spears,
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Shady Business That, the Restaurant Waited Until Summer, Has Come to an End
LOOK FOR BREAKING NEWS EVERY WEEKDAY AT BROOKLYNPAPER.COM Yo u r Neighborhood — Yo u r News® BrooklynPaper.com • (718) 260–2500 • Brooklyn, NY • ©2013 Serving Brownstone Brooklyn and Williamsburg AWP/12 pages • Vol. 36, No. 27 • July 5–11, 2013 • FREE BRUNCH IT UP! North Brooklyn’s ‘War on Brunch’ ends with new law By Danielle Furfaro the later start time. This Sunday, The Brooklyn Paper owner Gino Kutluca was happy to Break out the Bloody Marys, put the chairs out at 10 am. because it is V-Brunch Day. “People love to sit outside and The infamous War on Brunch look at the dogs and the people ended this week when the City and the kids and the women,” said Council voted to roll back the dra- Kutluca. “I wish they would have conian rules preventing Brook- made it earlier, but at least it’s lynites from dining on sidewalk getting better.” patios before noon on Sundays. Lokal was slapped with the From here on out, brunchers can summons in April of last year af- get their morning mimosas start- ter Community Board 1 member ing at 10 am. Tom Burrows got tired of having Photo by Stefano Giovannini Lokal Bistro on Lorimer Street to walk around sidewalk cafes on The Monocle Order co-owner Zoe Nightingale poses with eye-protected pup Singa by McCarren Park was one of Sunday mornings and asked the and Stefan Rurak, who designed the sunglasses-vending machine. the brunch spots the city tick- city to start cracking down with eted in 2012 for putting its tables File photo by Stefano Giovannini the little-known law .
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Tagliolini Pasta W/ Creamy Chanterelle Mushrooms Sauce
TAGLIOLINI PASTA W/ CREAMY CHANTERELLE MUSHROOMS SAUCE INGREDIENTS DIRECTIONS (1) 2 lbs (907 g) – chanterelle mushrooms Tip#1: Clean the chanterelle mushrooms one hour previous to cooking and let them dry on 7.1 oz (200 g or one pack) – org fresh tagliolini clean kitchen towel (read blog notes - recommended). pasta (or preferred vegan pasta) 1 medium – shallot Step 1 ½ cup (115 ml) + 1 tbsp (15 ml) – org veggie *See Tip#1 stock cup (60 ml) – org coconut cream ¼ Clean the mushrooms one by one by brushing them (with a mushroom brush or other kitchen 1 tbsp (15 g) – arrowroot flour (or cornstarch) brush for clearning veggies only) under lookwarm water – low flow. Use as little water possible 1 tbsp (15 ml) – org coconut aminos (or tamari sauce) – just to remove the dirst between the pores of the mushrooms. Lay each clean mushroom on top of a clean kithen town and let dry for one hour (or until ready to prep your meal). 2 ½ tsp (10 g) – salt (himalayan or celtic) 1 tsp (4 g) – org Italian seasoning 1 tsp (4 g) – org onion powder When ready to prep your meal, DO NOT cut the mushrooms with a knife but start ripping each 1 tsp (4 g) – black (or white) truffle powder apart by pulling the flesh in the direction of the pores. Do not worry about the size, just pull the (optional) flesh apart into smaller sizes depending on the size of each mushroom. Garnish: fresh org Italian parsley (or flat leaf Step 2 parsley) On the stove, in a medium-sized pot add and saute at medium heat 325° F (162°C): - cleaned and diced shallot - coconut amions or tamari sauce Saute and stir for up to 1-2 minutes, until the shallots are slighthly caramelized.
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Small Plates
SMALL PLATES ANTIPASTI AltaMarea Bread Service 7 Maialino Tonnato 14 daily assortment of fresh bread and sous vide center-cut pork loin, tonnato sauce, accompaniments vanilla pickled shallots, fried capers and caper berries, crispy celery leaves - GF Fritto Misto 16 lightly fried carrots, artichokes, asparagus, Tuna Cannavacciuolo 16 shrimp, calamari and sardines, black garlic sushi grade ahi tuna tartar, buffalo aioli mozzarella, toasted coconut, coconut cream, lime - GF, RI Bagna Cauda 15 traditional Piedmontese garlic and anchovy AM’s Antipasto dip, vegetable crudité, crostini - GF chef’s selection of cheese, charcuterie, and accompaniments Oyster Trio 16 AM’s Rockefeller - fried oyster, pork belly, spinach pearl, parmesan foam INSALATE Oyster Ceviche - scallop & salmon ceviche, Warm Burrata Caprese 15 raw oyster, crème fraîche, chives, caviar - RI Campari tomato, basil pesto, burrata, baby basil, grilled ciabatta, balsamic pearls, evoo - Oyster Salsa Verde - raw oyster, fresh GF, V herbs, garlic, lemon - RI AM’s Beet Salad Octopus Salad 20 red & gold beets, avocado, gorgonzola crema, charred octopus, heirloom tomatoes, apple basil vinaigrette - GF, V cannellini beans, basil pesto, rafano sauce - GF Grilled Caesar Salad 13 romaine hearts, caesar dressing, speck, bagna Seafood Carpaccio 21 cauda, Grana Padano, grissini - RI octopus, tuna, cured salmon, swordfish - GF, RI Prosciutto e Melone 13 macerated honeydew, prosciutto, whipped Cauliflower Steak 13 goat cheese with hazelnuts, grissini, local dehydrated sugar tomato, asparagus tips, honey, baby basil pesto, fried cannellini beans, lemon yogurt - GF, V GF - Gluten Free • RI - Raw Ingredients • V - Vegetarian ALLERGY DISCLAIMER: Our kitchen regularly prepares with gluten & nuts. Please advise of any allergies and we can accommodate to the best of our abilities - but trace exposure will still exist.
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The Geography of Italian Pasta
The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).
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International Culinary Arts & Sciences Institute
TECHNIQUES CLASSES These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state of the art ICASI facility by professional chefs with years of experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Hrvatin Wednesdays, September 15, 22, 29, October 6, 2021 - 6:00 pm ($345, 4x3hrs, 1.2CEU) Mondays, November 22, 29, December 6, 13, 2021 – 6:00 pm ($345, 4x3hrs, 1.2CEU) Week 1: Knife Skills: French Onion Soup; Warm Vegetable Ratatouille; Vegetable Spring Rolls with Sweet & Sour Sauce; Vegetable Tempura; Garden Vegetable Parmesan Frittata Week 2: Stocks and Soups: Vegetable Stock; Fish Stock; Chicken Stock; Beef Stock; Black Bean Soup; Chicken Noodle Soup; Beef Consommé; Cream of Mushroom Soup; Fish Chowder; Potato Leek Soup Week 3: Grains and Potatoes: Creamy Polenta; Spicy Braised Lentils; Risotto; Israeli Couscous; Pommes
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Carmine's Insalate Flatbreads Zuppe Antipasti
CARMINE’S INSALATA FRUTTI DI MARE BRUSCHETTA octopus. clams,. scallops. calamari. shrimp. celery. crostini. diced tomatoes. basil. Diced tomatoes. fennel. Arugula. parsley extra virgin olive oil 9 lemon dressing 19 CALAMARI FRITTI GAMBERI ALLA VENEZIANA crispy fried calamari. zucchini. sweet peppers jumbo shrimp. sautéed with white wine. garlic. Spicy tomato sauce 15 butter. over polenta 19 CARPACCIO DI MANZO PEPATA DI COZZE E VONGOLE thin slices of raw beef tenderloin. shaved sautéed mussels. clams. cherry tomatoes. garlic. parmigiana. fresh arugula 18 Scallions. parsley. white wine 18 ANTIPASTO ITALIANO IMPORTED BURRATA E PROSCIUTTO imported parmigiana cheese, truffle honey gerkins ORGANIC ARUGULA, BASIL OIL. PEPPERS, FIGS, gorgonzola dolce. prosciutto di parma. salame. BALSAMIC GLAZE OF MODENA, HEIRLOOM TOMATOES. 18 soppressata. olives. roasted peppers 21 ANTIPASTI CAPRESE DI BUFALA TORRE DI CAPRI imported fresh bufalo mozzarella. beef steak 18 eggplant. tomato. buffalo mozzarella stack. olive tapenade 18 POLPO ALLA GRIGLIA Grilled Portuguese Octopus, Baby Arugula. red onions COCKTAIL DI GAMBERI Grape Tomato, Cannellini 22 traditional shrimp cocktail 21 FLATBREADS INSALATE DELLA CASA ROMA organic mixed baby greens. tomatoes. red onion. sliced roast beef. horseradish. caramelized Radish, carrots. Honey balsamic vinaigrette 9 onions. blue cheese crumbles 9 “LA NOSTRA” MILANO arugula. roasted red peppers. heart of palm. artichoke. italian sausage. mozzarella cheese. marinara avocado. shaved parmesan cheese 14 sauce. bell peppers 9 CESARE / add white anchovies 2 NAPOLI classic caesar salad. house made caesar beefsteak tomatoes. mozzarella cheese. dressing. croutons. shaved parmesan cheese 14 basil 9 CHOPPED ANTIPASTO PALERMO Arugula, Iceberg, Soppressata, Capocollo, chicken breast. tomatoes. green onions. Genoa salame, Green olives, Tomatoes, Roasted buffalo sauce.
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Master Food Apr 2020
PROVISIONS FULL PRODUCT LIST JANUARY 2021 REV: 18/01 (London) - Units 2-3, 199 Eade Road, London N4 1DN T: (020) 8880 2526 F: (020) 8880 2708 E: [email protected] www.alivini.com (Leeds) - Unit 5b, Helios 47, 5 Isabella Road, Leeds LS25 2DY T: 0844 556 5557 F: 0844 556 5558 INDEX Page Page MEAT 1-4 DAIRY & FRESH EGGS 4-7 Villani, Bagatto, Alcaruno, Ruliano, Tanara Giancarlo, Salumificio Padano & Parmigiano, Italcaseus, Argiolas, Amatrice, Caseificio Rossi, Spiezia, Morgante Salumi, Antica Pieve, Bernardo Hernandez SOLP, Caseificio Manciano, Auricchio, Caseificio Busti, Orchidea, (BEHER), Gerini, Bernardini Gastone, Leoni, Renzini, Rigamonti, Luigi Gioiella, Granarolo, Profumi e Sapori Del Sud, Campania Felix, Ferrari, La Bottega di Ado', Profumi e Sapori Del Sud, Artigiano Della Aversano, Sabelli, Alival, Galbani, Mario Costa, Haut Val d'Ayas, Los 'Nduja, Domingo Moreno, Romanzini Cameros, Soft & Hard Cheese - Other, Burro Delle Alpi, Eurovo FISH & SEAFOOD 8 OILS & VINEGARS 9-10 Borrelli Mare, Mare Puro, Bernardini Gastone, Robo, Sud Pesca, Farchioni, Col d'Orcia, Sanacore, Frantoio Pasquini, Vincenzo Salvo, Maruzzella, Veliero Oliveti d'Italia, De Santis, Ponti, Manicardi, Cavalli Ferdinando, Renzini, Pathos OLIVES 10-11 PASTA, RICE, FLOUR, BAKING & READY MEALS 11-16 Miccio, Vincenzo Salvo, La Sota, Sesta, La Explanada, Delicia Barilla, Voiello, De Cecco, Gerardo di Nola, Garofalo, Pastificio Cocco, Antico Pastificio Morelli, Campofilone, Cipriani, Montegrappa, Pastificio Rossi, Pastai in Brianza, Medicei, Il Ceppo, Il Pastaio, Ferron,
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Price List for Pasta
PRICE LIST FOR PASTA Cooperative of farmers using only Tuscan wheat Spaghetti , Tortiglioni, Trottole , Fiocchetti , Penne Rigate, Fusilli , Caserecce , Ditali ( durum wheat produced in Tuscany ) --- - from ---- 4,5 € for 500 grams + shipping cost A small pasta mill in Val d’Orcia ( Siena ) Pici or Rigatoni or Paccheri or Fusilli or Mezze Maniche or Pappardelle or Linguine or Tagliatelle or Calamarata or Spaghetti or Spaghetti alla Chitarra or Penne or Pennoni ( durum wheat produced in Val d'Orcia ) ---- 6,3 € for 500 grams + shipping cost Pappardelle with eggs , Tagliolini with eggs Tagliatelle with eggs ( durum wheat produced in Val d'Orcia ) ------ 7 € for 500 grams + shipping cost Cooperative of 6 farmers using only Crete Senesi wheat ( near Asciano – Siena ) Spaghettoni or Spaghetti or Pappardelle or Tagliolini all’uovo or Vitoni or Stracci or Millerighe ot Tortiglioni or Casarecce or Penne rigate or Pici ( Senatore Cappelli durum wheat produced in Asciano - Crete Senesi area ) ------------ 6,4 € for 500 grams + shipping cost A small pasta mill near Montichiello - Val d’Orcia ( Siena ) Tagliatelle di farro monococco = Tagliatelle made of spelled flower ----------- 7,7 € for 500 grams + shipping cost Fusilli di lenticchie = Fusilli made of lentils flower - ---------- 7,2 € for 250 grams + shipping cost Sedanini di ceci = Sedanini made of chickpeas flower ----------- 6,7 € for 250 grams + shipping cost Gigli di ceci e lenticchie = Gigli made of chickpeas flower ----------- 7,4 € for 250 grams + shipping cost Pappardelle di farro =
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Molto-Trattoria-Dinner-Menu.Pdf
Salads Caesar Salad: romaine hearts tossed with Garden Salad: mixed greens with tomatoes, Caesar dressing, shaved Parmigiano & croutons 12 cucumbers, carrots and ricotta salata 12 Rucola Salad: arugula salad, shaved Parmigiano Gustosa Salad: mixed greens, caramellized pecans, cheese & chopped tomatoes. 12 strawberries & crumbled Gorgonzola cheese. 13 Antipasti Frittura Mista: fried shrimp, calamari and jumbo shrimp Parmigiana di Melanzane: lightly breaded eggplants served with homemade marinara sauce 15 layered with mozzarella, tomato sauce & Parmigiano 16 Burrata: fresh burrata, arugula and tomatoes 16 Cozze: mussels sautéed in a garlic, white wine, Caprese: homemade Fiordilatte mozzarella parsley, crushed red pepper with local tomatoes & fresh basil 14 & fresh tomato sauce, served with toasted bread 16 Bruschetta: four slices of homemade bread Vongole: clams sauteed in garlic, white wine, with tomato, garlic and fresh basil 8 parsley, crushed red pepper served with toasted bread 16 Focaccia Stella: tomatoes, arugula, Parmigiano, Bufala Mozzarella: with Prosciutto di Parma 19 Kalamata olives & fresh mozzarella (serves 2) 22 Homemade Meatballs: served with marinara sauce 14 Imported Cured Meats & Cheeses Sm: 16 Lg: 26 Soup: homemade soup of the day 10 Primi Piatti Homemade Ravioli of The Day Ask your server Spaghetti Carbonara: imported Italian spaghetti with pancetta, eggs, black pepper & Pecorino Romano 22 Tagliatelle Bolognese: homemade pasta Pizza with Bolognese sauce 24 Queen Margherita: tomato sauce, mozzarella, Lasagna: fresh homemade
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Suggested Dishes and Menus (Pdf)
PROPOSITIONS FOR MENUS IN SEASON JANUARY | FEBRUARY | MARCH Leaf salad with kernels, sprouts and grissini Stuffed loin of pork with dried fruit and fig braising juice Mustard potatoes and sauerkraut with champagne Apple crumble cake with vanilla ice-cream 52.– Field salad with bacon, egg and bread croutons Glazed veal shoulder roast with calvados braising juice Potato gratin and vegetables from the market Cinnamon mousse with blue plums and almond tartlet 63.– Field salad with bacon, grapes and mushrooms Parsnip cream soup with smoked salmon Beef rump roasted in one piece with braising juice and bearnaise sauce Roesti croquettes and vegetables from the market Panna cotta with berry compote and brownie 75.– Variation of char with radish, rye bread and herb salad Black-salsify cream soup with truffle foam and walnuts Veal prime ribs roasted in one piece with portwine braising juice Risotto and leek with white sauce Chestnut terrine with comfitted cranberries and chocolate ice-cream 90.– APRIL | MAY | JUNE Spring salad with beluga lentils and fig-mustard dressing Breast of Swiss chicken, stuffed with ricotta and spinach Polenta Ticinese style and fried courgettes with thyme Caramel dessert cream grandmother's style with almonds and puff pastry 50.– Green-asparagus soup with alpine-flower foam Roastbeef cooked at low temperature with braising juice and bearnaise sauce Roesti-potato croquettes and vegetables from the market Passionfruit sorbet with warm chocolate cake 67.– Spring salad with asparagus and strawberries Morel soup with cognac
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