DOCSLIB.ORG

Prix Fixe Alla Carta Secondi

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Prix Fixe Alla Carta Secondi PRIX FIXE From September 23rd enjoy Executive Chef James Walt’s seasonal four-course dinner menu. Available Wednesday through Friday for $39 CICCHETTI ANTIPASTI SECONDI DOLCI - choose one - - choose one - - choose one - - choose one - chickpea hummus minestrone rigatoni bolognese tiramisu autumn vegetable crudita autumn vegetables, fregola pasta brant lake wagyu beef ragu + parsley whipped mascarpone crisp ceci + smoked paprika tomato soup + pecorino romano espresso lady fingers + espresso lois lake steelhead castelvetrano olives bc mushroom risotto brown butter squash puree, walnut vinaigrette warm apple tarte warm olives, citrus, chilies + herbs arborio rice with white wine roasted squash + end of season swiss chard local apples parmigiano reggiano + truffle essence sour cream gelato pear crostini prosciutto wrapped pork tenderloin okanagan pear, lillooet honey pemberton root vegetable salad gigante beans + 'nduja soffrito house made gelato creamy gorgonzola warm crispy potato, pickled crosnes rootdown cabbage, crisp parsley root fresh made in-house daily goodfield farm sunchokes utilizing local produce four-course baby kale, smoked montasio 6oz beef tenderloin steak wine pairing available roasted cauliflower, king oyster mushrooms $37 salumi misto red wine jus + cipollini onion selection of italian cured meats $20 supplement house breads + garnishes @ilcaminettowhis $8 supplement ALLA CARTA ANTIPASTI PRIMI polpettine 13 minestrone 15.5 spaghetti al pomodoro 23.5 ubriaco rosso piave crisp wagyu beef meatballs autumn vegetables, fregola pasta fresh tomatoes, olive oil + basil gorgonzola piccante tomato fonduta tomato soup + pecorino romano rigatoni bolognese 32.5 pecorino toscano chickpea hummus 12.5 pemberton root vegetable salad 19.5 brant lake wagyu beef ragu + parsley montasio autumn vegetable crudita warm crispy potato, pickled crosnes crisp ceci + smoked paprika goodfield farm sunchokes bc mushroom risotto 32.5 parmigiano reggiano baby kale, smoked montasio arborio rice with white wine mozzarella di bufala castelvetrano olives 11 parmigiano reggiano + truffle essence tallegio warm olives, citrus, chilies + herbs carpaccio 21.5 daily pasta feature A.Q beef filet, shimeji mushrooms served with port gel pear crostini 12.5 egg yolk + baby herbs italian inspiration with bc ingredients preserved fruits okanagan pear, lillooet honey creamy gorgonzola salumi misto 28.5 selection of selection of italian cured meats all pasta made in-house daily two 14.5 four 19.5 six 24.5 house breads + garnishes SECONDI arugula 14.5 olive oil, citrus lois lake steelhead 38.5 daily seafood addition A.Q executive chef pecorino romano brown butter squash puree, walnut vinaigrette the freshest available & sustainable catch james walt roasted squash + end of season swiss chard local + seasonal garnish brussels sprouts 12.5 chili + garlic prosciutto wrapped pork tenderloin 39.5 6oz beef tenderloin steak 48.5 chef de cuisine gigante beans + 'nduja soffrito roasted cauliflower, king oyster mushrooms mark mcloughlin roasted cauliflower 12.5 rootdown cabbage, crisp parsley root red wine jus + cippolini onion tossed with salsa verde roasted cauliflower 29.5 bistecca alla fiorentina A.Q. crispy polenta 12.5 cauliflower steak, toasted hazelnuts grilled 38oz angus porterhouse restaurant director tomato sauce + grana padano black kale + creamy gorgonzola for the table + seasonal sides darin newton.
Load more

Recommended publications
  • The Cheeses Dolomites
    THE CHEESES UNIONE EUROPEA REGIONE DEL VENETO OF THE BELLUNO DOLOMITES Project co-financed by the European Union, through the European Regional Development fund. Community Initiative INTERREG III A Italy-Austria. Project “The Belluno Cheese Route – Sights and Tastes to Delight the Visitor.” Code VEN 222065. HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED HOW THEY ARE CREATED BELLUNO DOLOMITES OF THE CHEESES THE FREE COPY THE CHEESES OF THE BELLUNO DOLOMITES HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED his booklet has been published as part of the regionally-managed project “THE BELLUNO CHEESE ROUTE: SIGHTS AND TASTES TO TDELIGHT THE VISITOR”, carried out by the Province of Belluno and the Chamber of Commerce of Belluno (with the collaboration of the Veneto Region Milk Producers’ Association) and financed under the EU project Interreg IIIA Italy-Austria. As is the case for all cross-border projects, the activities have been agreed upon and developed in partnership with the Austrian associations “Tourismusverband Lienzer Dolomiten” (Lienz- Osttirol region), “Tourismusverband Hochpustertal” (Sillian) and “Verein zur Förderung des Stadtmarktes Lienz”, and with the Bolzano partner “Centro Culturale Grand Hotel Dobbiaco”. The project is an excellent opportunity to promote typical mountain produce, in particular cheeses, in order to create a close link with the promotion of the local area, culture and tourism. There is a clear connection between, one the one hand, the tourist, hotel and catering trades and on the other, the safeguarding and promotion of typical quality produce which, in particular in mountain areas, is one of the main channels of communication with the visitor, insofar as it is representative of the identity of the people who live and work in the mountains.
    [Show full text]
  • Item Description MUSHROOMS CHANTERELLE FRESH (6LB
    Item Description MUSHROOMS CHANTERELLE FRESH (6LB/TRAY)SEASONAL ** MUSHROOM PORCINI WHOLE FROZEN 6/1LB RUSSIAN MUSHROOMS DRY CHANTERELLE (1LB/BAG) MUSHROOMS FOREST BLEND DRY (1 LB) (MIX OF EUROPEAN FOREST MUSHROOMS) MUSHROOMS DRY MORELS EXTRA (1LB/BAG) OREGON MUSHROOMS DRY BLACK TRUMPET (1LB/BAG) USA MUSHROOMS DRY PORCINI EXTRA GRD #2 (1 LB/BAG) EUROPE TRUFFLE PEELINGS BLACK TUBER AVISTIVUM (7 OZ) BISTRO FRANCE TRUFFLE BLACK SUMMER SLICED TUSCANY (180 GR/JAR) SAVINI, ITALY TRUFFLE WHL BLACK WINTER CHINESE(15 OZ/CAN) MGP TRUFFLE JUICE (14OZ CAN) SAVINI ITALY TRUFFLE GATHERER SAUCE (500GR) SAVINI ITALY TRUFFLE GATHERER SAUCE (170GM) SAVINI ITALY TRUFFLE BUTTER BLACK (16OZ/LB) ANGEL SALUMI TRUFFLE BUTTER BLACK (8OZ/EA) ANGEL SALUMI TRUFFLE BUTTER WHITE (16 OZ/LB) ANGEL SALUMI TRUFFLE BUTTER WHITE (8OZ/EA) ANGEL SALUMI AMERICAN YELLOW LOAF (6/5LB) USA CHEESE PLAIN CHEDDAR CURD (5LB) SAND HILL DAIRY NV MOZZARELLA BULK (6LB/CW) SANDHILL DAIRY NV QUESO FRESCO (2.75LB) SANDHILL DAIRY NV FLAGSHIP BLOCK (10LB/BLK) BEECHER'S WASHINGTON ST USA FLAGSHIP RESERVE (18LB/WHL) BEECHER'S HAND MADE WA. USA FLAGSHEEP BEECHERS(16LB/WHL) BEECHERS, WA. USA YULE KASE (18LB/WHL) BEECHERS HANDMADE CHEESE CHEDDAR CABERNET (2/5LB BLOCK) VINTAGE, CA USA CHEDDAR CHIPOTLE (2/5LB BLOCK) BRAVO FARMS, CA USA CHEDDAR SHEEP MILK (2/5LB/CW) VINTAGE CHEESE CO.CA USA BIG ROCK BLUE (5LB/WHL) CENTRAL COAST CREAMERY CA USA BISHOP'S PEAK (10LB/AVG) CENTRAL COAST CREAMERY, CA USA DREAM WEAVER (5 LB/WHL) CENTRAL COAST CREAMERY CALIFORNIA, USA GOAT CHEDDAR (2/5LB) CENTRAL COAST CREAMERY
    [Show full text]
  • Italian, French, Mexican Style Cheeses
    Catanese Classic Cheese Italian, French, Mexican Style Cheeses France Cheese, Cantalet, petit Cantal, Raw Cow, 3 months, AOC France 10 lb. 1/2 Tuckle Cheese, Mimolette, Isingy Sainte-Mere, Cow, 12 months, France 6 lb. Ball Cheese, Port Salut, Fromageries Bel, Cow, 60 days, France 5 lb. Wheel Cheese, Tomme de Savoie, Raw Cow, 10 weeks, PDO France 4 lb. Natural Grind Wheel Itaian & italian style Cheese, Asiago, d'Allevo, Soligo, Raw Cow, 6 months, DOP Italy 4 lb. 1/4 Wheel Cheese, Asiago, Mild, Stella, Cow 10 lb. 1/2 Wheel Cheese, American Grana, Belgioioso, Cow, USA-Wisconsin 16 lb. Quarter Cheese, American Grated Grana, Belgioioso, Cow, USA-Wisconsin 20 lb. Case Cheese, Bellavitano, Balsamic, Sartori, Cow, 1 yr, USA-Wisconsin 5 lb. 1/4 Wheel Cheese, Bellavitano, Espresso, Sartori, Cow, 1 yr, USA-Wisconsin 5 lb. 1/4 Wheel Cheese, Bellavitano, Gold, Sartori, Cow, 1 yr, USA-Wisconsin 5 lb. 1/4 Wheel Cheese, Bellavitano, Merlot, Sartori, Cow, 1 yr, USA-Wisconsin 5 lb. 1/4 Wheel Cheese, Burrata, Maplebrook Farms, Cow, Fresh, USA-Vermont 2x4 oz. Cup Cheese, Mascarpone, Belgioioso, Cow, Fresh, USA-Wisconsin 1 lb. Cup Cheese, Mascarpone, Emma, Cow, Fresh, Italy 500 g Cup Cheese, Mascarpone, Belgioioso, Cow, Fresh, USA-Wisconsin 5 lb. Tub Cheese, Montasio, Mezzano, Cow, 5-10 months, DOP Italy 5 lb. 1/4 Wheel Cheese, Mozzarella, Bocconcini, Belgioioso, Cow, Fresh, USA-Wisconsin 3 lb. Tub Cheese, Mozzarella, Ciliegine, Belgioioso, Cow, Fresh, USA-Wisconsin 3 lb. Tub Cheese, Frozen, Mozzarella, Buffalo, Lupara, Fresh, Italy 320 g 16 Balls Cheese, Frozen, Mozzarella, Buffalo, Lupara, Italy 7 oz.(200 g) Cheese, Mozzarella, Curd, Polly-O, Fresh 21 lb.
    [Show full text]
  • Private Dining & Special Events
    Private Dining & Special Events Bottega means “workshop,” a place where we can showcase signature bold Italian flavors with a refined twist. Bottega’s menu highlights the bounty of artisanal and house made ingredients, as well as local produce. Bottega is part of the historic Vintage Estates, located in one of the oldest wineries in the Napa Valley, and is open for lunch, dinner and after dinner. Cooking and living in the Napa Valley for over 20 years, I have had the pleasure of creating special menus and moments for my friends. I am honored to have the opportunity to create a special event for you. Bottega has group/private dining for groups of 10 to 180. We look forward to seeing you and throwing your party and special event! A toast to you and the memories made around the table. Salute, Michael Chiarello Terms and Conditions For Group Events at Bottega Restaurant MENU SELECTION AND GUEST COUNT: To ensure the success of your event, menu decisions, beverage selections and any special dietary accommodations for guests must be confirmed at least 14 days prior to the event. All food and beverages must be purchased from Bottega with the exception of desserts which can be brought in and serviced by Bottega for an additional cost. A final guaranteed guest count must be finalized 72 hours prior to the event for groups smaller than 30 guests and the final count for groups over 30 guests is due 10 days prior. This is the minimum number for which you will be billed. In the event that no final guest count is given, the original guarantee will be charged.
    [Show full text]
  • FORMAGGI Alimenta Il Tuo Mondo LATTERIA
    FORMAGGI alimenta il tuo mondo LATTERIA Form. Tabor Fresco Latteria Fresco cod. 022110 Venzone kg 6,8 / Ean 2221100 cod. 303030 pz. conf. 1 / conf. imballo 1 kg 7 / Ean 2000320 tmc 60 pz. conf. 1 / conf. imballo 1 tmc 80 LEGENDA 30 PSD 30 PSD Latte di vaccino Latte di vaccino crudo Latte di capra Latte di pecora Latte senza lattosio Latteria di Pezzata Rossa Venzone cod. 160030 Latte di Bufala kg 6,5 / Ean 2000345 pz. conf. 1 / conf. imballo 1 tmc 80 Casa Venfri 60 PSD PSD Pasta Semidura PD Pasta Dura 30 Giorni Stagionatura +12M Mesi di Stagionatura Bio www.venfri.com LATTERIA alimenta il tuo mondo Formaggio Monrupino Latteria Il Diavolo Form. il Cividale Form. lo Spadone cod. 022115 cod. 002021 cod. 002023 cod. 003026 kg 6,5 / Ean 2221150 kg 6,8 / Ean 2020210 kg 6,5 / Ean 2020230 kg 6,8 / Ean 2030260 pz. conf. 1 / conf. imballo 1 pz. conf. 1 / conf. imballo 1 pz. conf. 1 / conf. imballo 1 pz. conf. 1 / conf. imballo 1 tmc 60 tmc 80 tmc 80 tmc 80 20/30 PSD 30 PSD 30 PSD 30 PSD Latteria Stravecchio Bavarese Formaggio Matajur Latteria Mezzano Venzone Latteria Visinale cod. 000913 cod. 002017 cod. 160329 cod. 130001 kg 6,5 / Ean - kg 6,5 / Ean 002017 kg 6 / Ean 2000329 kg 6 / Ean 2066648 pz. conf. 1 / conf. imballo 1 pz. conf. 1 / conf. imballo 1 pz. conf. 1 / conf. imballo 1 pz. conf. 1 / conf. imballo 1 tmc 60 tmc 80 tmc 60 tmc 80 10 12M PD 60 180 PSD 45 PD 150 PSD Latteria Stagionato Venzone Latteria Visinale cod.
    [Show full text]
  • Consultancy and Market Research Food and Dairy 1
    Consultancy and Market Research Food and Dairy www.clal.it CLASSIFICATION OF ITALIAN CHEESES According to the Italian law (Royal Decree n. 2033 of 1925), «cheese is the product obtained from whole or partly skimmed milk, or from cream, after coagulation by acidification or by renneting, also using starter bacteria or kitchen salt». Commonly cheese is considered to be a milk derivative, obtained by the precipitation of casein; therefore ricotta, which is obtained from whey, is not a cheese. Cheeses are classified on the basis of a series of parameters, which may be combined in several different manners. These parameters refer to: - type of milk employed - fat content - consistency, depending on moisture content - technology adopted during cheese-making and temperature of curd processing - duration of ripening - denomination. ►On the basis of the type of employed milk, cheeses are distinguished in: - cow milk cheeses - ewe’s milk cheeses - buffalo milk cheeses - goat milk cheeses For cheeses not produced from cow milk, indication of the species is mandatory. ►On the basis of fat content, expressed on dry matter, cheeses are classified as follows (Law n. 142/1992): - full-fat cheeses: fat content, expressed on dry matter, over 35% (Robiola, Gorgonzola, Taleggio, Bitto, Fontina, Montasio, Bra, Raschera, Grana Padano, Parmigiano-Reggiano, Pecorino, ecc.); - light (or semi-fat) cheeses: fat content varying between 20 and 35% on dry matter; - low-fat cheeses: obtained from skimmed milk; fat content below 20% on dry matter. It is noteworthy that for many P.D.O. cheeses obtained from partly skimmed milk (e.g. Grana Padano, Parmigiano-Reggiano, Asiago, Castelmagno, Raschera, etc.) the Product Specification only indicates a minimum fat content on dry matter.
    [Show full text]
  • Cheese-Tek ®
    Dairy Cultures Product List Starter cultures for direct vat inoculation (DVI ® ) Cheese-Tek ® Dry starters cultures ideals for the various technologies for cheese production . Each culture is accompanied by a fagospecific rotation to ensure continuity of production without lie in bacteriophage infections. Lactoferm “MS” Series Mesophilic Cultures Cultures Composition Application MSO Lactococcus lactis subsp. lactis Semi-hard, hard and soft cheese varieties : Lactococcus lactis subsp. cremoris Cottage cheese, Quark, Manchego, Edam . Lactococcus lactis subsp. lactis Semi-hard, hard and soft cheese varieties : MSE Lactococcus lactis subsp. cremoris Butter, Gouda, Cheddar . Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris Lactococcus lactis subsp. lactis Semi-hard cheese varieties: Gouda, Edam MSE-910 Lactococcus lactis subsp. cremoris Fresh cheese: Cream cheese Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris Lactococcus lactis subsp. lactis Fresh cheese and semi-hard cheese varieties : MSO-11 Lactococcus lactis subsp. cremoris Acid cream , Cream cheese . Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris Lactoferm “MF” Series Mesophilic-Thermophilic Cultures Cultures Composition Application Lactococcus lactis subsp. lactis Fresh cheese and soft cheese varieties : MFC Lactococcus lactis subsp. cremoris Feta UF, Traditional Feta, Streptococcus salivarius subsp. thermophilus Lactobacillus delbrueckii subsp.
    [Show full text]
  • Livestock Farming Systems in the Eastern Italian Alps: Ecosystem Services and Product Quality
    Livestock farming systems in the eastern Italian Alps: Ecosystem services and product quality Ramanzin M., Salvador S., Sturaro E., Bovolenta S. in Baumont R. (ed.), Carrère P. (ed.), Jouven M. (ed.), Lombardi G. (ed.), López-Francos A. (ed.), Martin B. (ed.), Peeters A. (ed.), Porqueddu C. (ed.). Forage resources and ecosystem services provided by Mountain and Mediterranean grasslands and rangelands Zaragoza : CIHEAM / INRA / FAO / VetAgro Sup Clermont-Ferrand / Montpellier SupAgro Options Méditerranéennes : Série A. Séminaires Méditerranéens; n. 109 2014 pages 811-815 Article available on line / Article disponible en ligne à l’adresse : -------------------------------------------------------------------------------------------------------------------------------- ------------------------------------------ http://om.ciheam.org/article.php?IDPDF=00007848 -------------------------------------------------------------------------------------------------------------------------------- ------------------------------------------ To cite this article / Pour citer cet article -------------------------------------------------------------------------------------------------------------------------------- ------------------------------------------ Ramanzin M., Salvador S., Sturaro E., Bovolenta S. Livestock farming systems in the eastern Italian Alps: Ecosystem services and product quality. In : Baumont R. (ed.), Carrère P. (ed.), Jouven M. (ed.), Lombardi G. (ed.), López-Francos A. (ed.), Martin B. (ed.), Peeters A. (ed.), Porqueddu C. (ed.). Forage
    [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]
  • Menù ---STARTERS
    ---- Menù ---- STARTERS - Bruschetta with tomato or Bruschetta Caprese Bruschetta: Tomatoes and mozzarella or tomatoes and basil - Artichokes Roman Artichokes Roman style - Feuille of Eggplant Parmesan on pasta basket phyllo Eggplants Parmesan in phyllo dough - Caprese with buffalo with basil Tomato mozzarella cheese and basil - Medallions grilled polenta with vegetables and Montasio fondue Grilled polenta (corn flour) with vegetables and cheese Montasio - Mojto prawns with wild rocket Mojto cocktail with shrimps and rocket - Burrata Cheese with pumpkin flower and dill crouton Burrata Pugliese whith pumpkin flower and crouton al'aneto - Platter of salami or cheese selection with honey Typical selection of cold cut or selection of cheeses and honey - Sautéed mussels with croutons Mussels soup with garlic bread - Cube seared tuna with quail egg and sprouts Cube of seared tuna with quail egg - Fish mosaic with mixed season Mosaic of fishes with seasonal salad mix PASTA CHEF - Half sleeves with PDO Gorgonzola, Walnuts and Rughetta Pasta with Gorgonzola cheese, walnuts and rocket - Tagliolini "Black" with chickpeas, baby squid, mullet and pecorino Black Noodls with squid, pressed and dried tuna roe and Pecorino cheese - Pumpkin risotto with breast of duck with Rosemary Pumpkin risotto with duck breast and rosemary - Gragnano to Truffle Carbonara Large tubes of Gragnano pasta with carbonara (egg, bacon) and Truffle sauce - Tagliolini with truffles Tuscan Noodls and Tuscany Truffle - Sea bass ravioli with sauce with seafood Sea bass ravioli
    [Show full text]
  • Free Amino Acids and Water-Soluble Nitrogen As Ripening Indices in Montasio Cheese*
    Lait (1997) 77, 359-369 359 © ElsevierlINRA Original article Free amino acids and water-soluble nitrogen as ripening indices in Montasio cheese* N Innocente Dipartimento di Scienze degli Alimenti, Università di Udine, 33100 Udine, Italy Summary - Traditionally, in semi-hard and hard cheeses the development of proteolysis is fol- lowed by the increase of water-soluble nitrogen (SN) as a percentage of total nitrogen (TN), but the characterisation of proteolysis for each particular cheese must con sider ail the processes that lead to the formation of peptides, free amino acids and products of their catabolism. In Montasio cheese, a considerable variability in the SN values and the amino acid profiles of cheeses at the same stage of ripening was recorded. This variability was probably due to the different traditional technologies adopted. Therefore, no chemometric model could be set up to evaluate the typical nature of Monta- sio cheese. On the other han d, a relationship between the total free amino acid content and the SNrrN ratio was demonstrated and it was found that certain amino acids cou Id be used as an index for deter- mining the level of proteolysis reached by the Montasio chee se. proteolysis / free amino acid / total nitrogen / water-soluble nitrogen / Montasio cheese Résumé - Les acides aminés libres et l'azote soluble dans l'eau pour la caractérisation du fromage Montasio. Traditionnellement, dans les fromages à pâte dure et semi-dure, le développe- ment de la protéolyse est suivie d'une augmentation du rapport en pour cent entre l'azote soluble dans l'eau et l'azote total.
    [Show full text]
  • M Angia & Bevi
    GIA & B E A & N GI B V N E A V A I I M M MANGIA & BEVI ITALIAN WINE BAR 1 E 15th Street New York, NY 10003 P# 212-362-9087 Open daily for lunch & dinner from 12PM- 12AM We accomodate your diet needs offering vegan & vegetarian dishes. Find us on Facebook & Instagram Mangia&Bevi Italian Wine Bar @Mangia&BeviItalianWineBar ABOUT THE CHEF Pietro Sepe was born and raised in southern Italy. After carefully studying Italian wine and cuisine, Pietro traveled and worked all around the 20 Italian regions to discover and learn the local and traditional wines and dishes of the various Italian regions. Today, Pietro Sepe is coming to New York with his wine bar, Mangia & Bevi, to bring all his expertise in Italian wine and cuisine. ANTIPASTI/ APPETIZER CARNI/ MEAT BIRRE NURSIA, Bionda (Lager) 6 180 cal. NURSIA, Scura (Ale) 6 126 cal. NURSIA, Otto (Ale) 6 126 cal. PERONI, (Lager) 6 180 cal. $10 Each/ All $30 PROSCIUTO DI PARMA 60 cal. SALAMI 41 cal. COPPA 90 cal. LIQUORI PANCETTA 200 cal. LIMONCELLO 12 206 cal. SAMBUCA ROMANA 15 190 cal. FORMAGGI/ CHEESE DESSERT WINE ALBANA DI ROMAGNA, Zerbina 2008 (EMI) 15 91 cal. VIN SANTO, Felsina 2005 (TOS) 18 91 cal. BRACHETTO, Braida 2015 (PIE) 13 91 cal. MOSCATO D’ASTI, Vietti 2015 (PIE) 11 91 cal. 3 FOR $13/ 5 FOR $17/ 7 FOR $21 RICOTTA, Cow, CT 27 cal. TOMA DELLA ROCCA, Cow, Goat, Sheep, PIE 151 cal. MONTASIO, Cow, FRI 60 cal. AMARI AVERNA, Sicilia 12 148 cal. PARMIGIANO, Cow, EMI 41 cal.
    [Show full text]