DOCSLIB.ORG

Cocktails House Wines Drinks Beer

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Cocktails House Wines Drinks Beer Agosto 2019 MANGIA VERDURE!” ARTICHOKES 14 Cocktails fava beans, potatoes, lemon aïoli ROEY’S SPRITZ 13 cappelletti, prosecco HEIRLOOM TOMATOES & MARINATED WATERMELON 15 basil, balsamic JENNIFER COLLINS 13 gin, cucumber, mint, lemon, soda SICILIAN CAULIFLOWER 14 golden raisins, pine nuts, garlic MEZCAL ROSA 13 mezcal, aperol, lime, jalapeño, grapefruit ROASTED CARROTS 13 pomegranate, cilantro pumpkin seeds, maple ricotta NEGRONI SBAGLIATO 13 MARINATED OLIVES 8 prosecco, campari, sweet vermouth NEGRONI 13 FORMAGGI gin, campari, sweet vermouth FRESH RICOTTA 9 DATTI DA FARE 13 bourbon, lemon, maple, dates HOUSE MADE MOZZARELLA 10 HOUSE MADE STRACCIATELLA 12 HONEYCOMB TREATS 4 House Wines MISTI select one cheese, served with prosciutto, & honeycomb treats 18 SPARKLING PROSECCO DI VALDOBBIADENE 12 INSALATE Brancher 2016 Veneto KALE AND PECORINO 14 ROSATO lemon, gluten free breadcrumbs, yogurt vinaigrette ROSEMARY’S SANGIOVESE ROSÉ 12 ROEY’S SALAD 13 Fontezoppa 2017 Marché baby gem lettuce, pickled onion, croutons, roasted garlic & gorgonzola dressing BIANCO SUMMER SUCCOTASH SALAD 15 ROSEMARY’S FALANGHINA 12 roasted zucchini, chickpeas, corn, cucumber, fennel, lime-avocado dressing Alois 2017 Campania QUINOA SALAD 14 avocado, cherry tomatoes, raisins, almonds, sunflower seeds ROSSO ROSEMARY’S NEBBIOLO 12 PIZZA Cordero di Montezemolo 2017 Piemonte ADD MUSHROOMS, ARUGULA, PROSCIUTTO, OLIVES +3 each GLUTEN FREE CRUST + 3 Drinks MARGHERITA 15 NON-ALCOHOLIC tomato, mozzarella, basil FRANCESCA 5 grapefruit juice, fresh strawberry, ginger, soda HEIRLOOM TOMATO 20 fresh tomatoes, basil, mozzarella, parmigiano, aged balsamic RECESS POMEGRANATE HIBISCUS 7 hemp extract & adapotogens BROCCOLI RABE 18 stracciatella, pine nuts, pecorino ORGANIC JUICE PEPPERONI 19 GRASS ROOTS, COLD PRESSED tomato, mozzarella, ‘nduja GREEN JUICE 8 celery, cucumber, parsley, spinach, kale SECONDI CITRUS JUICE 8 grapefruit, orange, lemon VEGETABLE LASAGNETTE 24 herb pesto, zucchini, ricotta WATERMELON JUICE 8 pineapple, watermelon LOBSTER SALAD 30 summer corn, lobster poached fennel, heirloom tomatoes KOMBUCHA baby romaine, lemon aïoli BKE, BUSHWICK ROASTED SALMON 24 blistered cherry tomatoes, herbs, aged balsamic PEAR & CHRYSANTHEMUM 7 HERB CHICKEN & ROASTED PEACHES 24 BLOOD ORANGE 7 fennel, pink peppercorns, herbs, peach vinaigrette ROSE 7 DRY AGED POLPETTE 24 dry aged beef, pork, rosé, parmigiano Beer FORST Lager, Italy (on tap) 6 CONTORNI SLOOP BREWING Juice Bomb IPA, NY 7 ROASTED BRUSSELS SPROUTS hot honey, scallions 10 GREENPORT HARBOR Summer Ale, NY 6 ROASTED CORN ON THE COB 10 NARRAGANSETT Lager, RI 6 VEGAN: | GLUTEN FREE: | GLUTEN FREE BREAD AVAILABLE +2 | ASK YOUR SERVER FOR ADDITIONAL SUBSTITUTIONS House Wines Falanghina 12/48 Sangiovese Rosé 12/48 Nebbiolo 12/48 Alois 2017 Campania Fontezoppa 2017 Marché Cordero di Montezemolo 2016 Piemonte Wine List Happy Hour WEEKDAYS 5 TO 7 | WEEKENDS 1 TO 7 SPARKLING SERVED IN THE BAR ONLY PROSECCO DI VALDOBBIADENE 12/48 Brancher 2016 Veneto WINE LAMBRUSCO ROSSO DI SORBARA 13/52 BIANCO Alois Falanghina, Campania 2017 8 Cantina della Volta 2016 Emilia Romagna ROSATO Schneider & Bieler ‘Empire Builder’ Rosé, Long Island 2018 8 FRANCIACORTA 16/64 ROSSO Cordero di Montezemolo Nebbiolo, Piemonte 2016 8 Antica Fratta NV Lombardia PÉTILLANT-NATUREL 55 La Staffa ‘Mai Sentito’ NV Marche BEER LAGER Forst, Italy (on tap) 4 ROSATO SLOOP BREWING Juice Bomb IPA, NY 4 ‘EMPIRE BUILDER’ ROSÉ (ON TAP) 11/44 Schneider & Bieler 2018 Long Island ROSEMARY’S SANGIOVESE ROSÉ 12/48 COCKTAILS Fontezoppa 2017 Marché ROEY’S SPRITZ cappelletti, prosecco 10 NEGRONI gin, campari, vermouth 10 NEGRONI SBAGLIATO prosecco, campari, vermouth 10 BIANCO ARNEIS 12/48 Guidobono 2016 Piemonte Intelligentsia Coffee ROSEMARY’S FALANGHINA 12/48 DRIP COFFEE 3.0 Alois 2017 Campania ESPRESSO 3.0 VERDICCHIO 14/56 DOUBLE ESPRESSO 4.0 La Staffa 2018 Marche ESPRESSO TONIC 4.0 MALVASIA 13/52 MACCHIATO 3.5 Caravaglio Salina Bianco 2017 Sicilia CORTADO 3.5 PETITE ARVINE 75 Ottin 2017 Valle d’Aosta CAPPUCCINO 4.0 CHARDONNAY 48 FLAT WHITE 4.0 Lageder 2017 Alto Adige LATTE 4.5 FRIULANO 75 HOT CHOCOLATE 4.0 Raccaro ‘Vigne del Rolat’ 2016 Friuli MOCHA 5.0 PINOT GRIGIO 55 ROSEMARY LATTE 5.0 Scarbolo 2017 Friuli MATCHA LATTE 5.5 GRECHETTO 55 CHAI LATTE 5.5 Bussoletti Colle Ozio 2016 Umbria INTELLIGENTSIA COLD BREW on tap 5.0 FIANO DI AVELLINO 70 AFFOGATO 6.0 Pietracupa 2015 Campania CATARRATTO 58 Marco di Bartoli ‘Lucido’ 2016 Sicilia Roey’s Delivery ROSSO Seamless, Grubhub, & Caviar ROSEMARY’S NEBBIOLO 12/48 33RD STREET TO HOUSTON STREET Cordero di Montezemolo 2017 Piemonte WEST STREET TO 2ND AVE CHIANTI CLASSICO 15/60 Volpaia 2016 Toscana CANNONAU DI SARDEGNA 13/52 Giuseppe Sedilesu 2015 Sardegna Pastries AGLIANICO 12/48 – AVAILABLE UNTIL 4:00PM – Grifalco Gricos 2016 Basilicata CROISSANT 4 SANGIOVESE 50 CHOCOLATE CROISSANT 5 La Gerla ‘Poggio Angeli’ 2016 Toscana BLUEBERRY DANISH 5 MONTEPULCIANO D’ABRUZZO 60 PEAR SUPREME 5 De Angelis Corvi 2015 Abruzzo CHOCOLATE CRANBERRY OAT BAR 5 CASAVECCHIA/PALLAGRELLO NERO 56 5 Alois ‘Settimo’ 2014 Campania HONEY ALMOND OAT BAR 5 PIEDIROSSO/AGLIANICO 75 BROOKLYN BROWNIE Marisa Cuomo ‘Furore Rosso’ 2016 Campania IMPOSSIBLE COOKIE 4 FRAPPATO 75 PUMPKIN BREAD 5 Manenti 2016 Sicilia ZUCCHINI BREAD 5.
Load more

Recommended publications
  • EATALY Nyc Catering Menu
    Eat better. Host better. EATALY nyc catering menu '(646) 677-8599 *[email protected] THE IDEA BEHIND EATALY IS SIMPLE We gather high quality Italian food and drink under one roof, where you can eat, shop, and learn. Oscar Farinetti first envisioned the Eataly concept in 2004, and, after three years of research and planning, opened the first store in Turin, Italy, in January 2007. There are more than 35 Eataly stores around the world, with the highest number concentrated in Italy. Within the next couple of years, Eataly is planning to open new locations in Europe, the USA, and Canada. Our future is bright, and we believe the best is yet to come. 2 COLAZIONE | 4 - 5 Breakfast PRANZO & CENA | 6 - 11 Lunch & Dinner FESTA | 12 - 14 Entertainment Platters DA BERE | 15 Drinks DOLCI | 16 - 17 Dessert LET US CATER YOUR NEXT ORDERING | 18 - 19 MEETING OR EVENT! INFORMATION At Eataly, we believe you should only fill your body with the best ingredients available. We never use fillers, preservatives, or high fructose corn syrup products. Our team consists of top-notch cheesemongers, highly skilled and experienced chefs, and Italy’s most talented bakers and pastry makers. When you cater with Eataly, you are making a choice to use the best! Whether it is an office happy hour or early breakfast meeting, rest assured that your food will arrive beautifully presented and taste even better! *Our menus are seasonal and may be subject to change '(646) 677-8599 3 *[email protected] AN ITALIAN BREAKFAST ASSORTED ITALIAN BREAKFAST SANDWICHES Small $85 • Serves 10-15 Large $110 • Serves 15-20 POMODORO E MOZZARELLA Tomato, Eataly housemade mozzarella, and basil on a housemade semi-sweet bun UOVO Egg, porchetta, housemade mayonnaise & A.
    [Show full text]
  • Puglia: the Italy You Don't Know (But Should) | Private Clubs Magazine
    Writer Andrew Sessa (center) and his team make their way through the Pugliese countryside via bicycle. Puglia: The Italy You Don't Know (But Should) Writer Andrew Sessa cycles (and eats) his way through the Italian region some call the next Tuscany. BY ANDREW SESSA Click here to view snapshots from Andrew's journey. Squinting into the sun, and with my quads burning, I pedal through the last hill of a cliff-climbing ride. The road flattens as I cycle around one more corner, and I can finally appreciate my surroundings. In front of me, a centuries-old, sun-bleached stone tower rises, its cylindrical shape narrowing as it reaches toward the sky. Together with its brethren, which I can barely see in the distance, it stands guard over miles of pale calcite cliffs whose rocky summits peek out between clumps of spiky sea grass and shrubs. Beyond, the Adriatic Sea extends to the horizon, its azure waters turning turquoise near the rocks below. I breathe deep. After a recent rain, the air smells fresh and green, with a healthy helping of salt, too. I see a sign that reads "Villaggio Paradiso," and I can almost believe its promise. Maybe I really have pedaled my way to paradise. This is Puglia - the most picturesque piece of Italy you've probably never heard of. Hidden away in the heel of the country's boot, this rugged land beguiles with whitewashed villages and sapphire-blue waters, endless olive groves, and overgrown vineyards. Here, fertile fig trees produce fruit that ripens to bursting, and the sand practically shines on golden beaches.
    [Show full text]
  • Dinner Menu Starters to Continue Or Share Ligurian Focaccina Homemade
    4 Dinner Menu starters peperú – sweet & spicy peppers filled with soft cheese, grana padano, arugula oil 10 ortolana – baby greens, watermelon radish, onions, dates, goat cheese, champagne vinaigrette 13 cavolo nero – tuscan kale, radicchio, aged ricotta, crostini crumbs, red wine vinegar, hazelnuts 13 barbabietole – roasted baby beet salad, umbrian lentils, blue cheese, hemp seeds, marcona almonds 18 cremella– creamy mozzarella, little gem lettuce, green beans, extra virgin olive oil, black pepper 17 to continue or share brodetto – white wine steamed saltspring mussels, garbanzo beans, garlic, chili flakes, parsley, crostone 15 crudo di manzo – prime beef tartare, shallots, capers, parsley, extra virgin olive oil, mustard, reggiano 18* marinato – north sea marinated salmon, stracchino cheese, onions, capers, brioche toast points 19* seppia – plancha grilled wild calamari, red kuri squash, fennel, kohlrabi, calabrian chili crema 21* polpo – seared spanish octopus, crisp potatoes, shelling beans, olives, capers, parsley pesto 22 prosciutto – lightly fried sage dough, arugula, stracciatella, extra virgin olive oil 24 ligurian focaccina tradizionale – crescenza cheese, wild arugula, ligurian extra virgin olive oil 19 pizzata – san marzano tomatoes, capers, sicilian salt cured anchovies, crescenza 21 funghi – crescenza, sautéed field mushrooms, Italian parsley 22 homemade pasta ravioli – four cheese filled pasta, cherry tomatoes, basil, garlic, shaved grana padano 19 mandilli di seta – handkerchief egg pasta, almond basil pesto, ligurian
    [Show full text]
  • Company Overview
    Company Overview Major Food Group (MFG) is a New York based restaurant and hospitality company founded by Mario Carbone, Rich Torrisi, and Jeff Zalaznick. The founders all exhibit a wealth of knowledge in the food, hospitality, and business sectors. Major Food Group currently operates seven restaurants: Torrisi, Parm, Parm at Yankee Stadium, Carbone, Carbone Hong Kong, ZZ’s Clam Bar and Dirty French. They are in the process of building a new restaurant under the High Line park as well as four additional Parm locations through New York City. Major Food Group is committed to creating restaurants that are inspired by New York and its rich culinary history. They aim to bring each location they operate to life in a way that is respectful of the past, exciting for the present, and sustainable for the future. They do this through the concepts that they create, the food that they cook, and the experience they provide for their customers. MAJOR FOOD GROUP 2 Existing Restaurant Concepts Torrisi Parm Mulberry Yankee Stadium Carbone New York Hong Kong ZZ’s Clam Bar Dirty French MAJOR FOOD GROUP 3 Torrisi is a boutique tasting room located on Mulberry Street in Manhattan. Torrisi was opened in 2010 with a very unique concept. By day, it was an Italian-American deli, and by night, it served an innovative tasting menu. During the day, it sold classic New York sandwiches like Chicken Parm and House Roasted Turkey. At night, the deli would transform into a restaurant and would offer guests a seven course tasting menu that would change on a nightly basis.
    [Show full text]
  • Appetizers & Soups Salads
    Current take-out, prepared foods and grocery offerings. Call 845.679.9800 to place your order after 3:00 p.m. Orders will be available for pick-up between 4:30-9:45 p.m. appetizers & soups stracciatella soup, chicken broth, kale, eggs, parmesan cheese 10 baked marinated olives, chunks of parmesan, aged balsamic vinegar 9 grass fed beef meatballs, tomato sauce, parmesan polenta 12 crispy squid, arrabbiata sauce or herb cornichon aioli 14 eggplant parmigiana, tomato sauce, basil 13 salads local Sky Farms baby greens, sherry shallot vinaigrette 11 arugula, strawberry, shaved parmesan, lemon olive oil 14 caesar BLT, anchovy creamy dressing, bacon, olives, tomato, croutons 14 organic lacinato kale salad, tuscan pecorino, currants, pine nuts 14 burrata, heirloom tomato, balsamic vinaigrette 14 mozzarella, avocado, prosciutto, baby greens 14 pizza gluten free available +3 MARGHERITA mozzarella, tomato, oregano, basil 16 CAPRINA fig-rosemary spread, goat cheese, pear, arugula, truffle oil 17 CIPOLLA natural bacon, red onion, olives, tomato, mozzarella 17 PANUOZZO sausage, tomato, hot pepper, mozzarella 17 pasta gluten free available +3 penne puttanesca, olives, capers, garlic, parsley, spicy tomato 19 rigatoni, sausage, peas, cream, spicy tomato 21 spinach ricotta ravioli, seasonal mushrooms 20 fusilli bolognese, ricotta, olive oil 19 linguine, wild gulf shrimp, garlic, jalapeno, tomato sauce, olive oil 22 risotto, preparation changes daily P/A main dishes slowly roasted salmon, corn pudding, cherry tomato vinaigrette 29 chicken milanese, arugula,
    [Show full text]
  • Ce Mettim' O Cor' in Ogni Pizza
    Ce mettim’ o cor’ in ogni pizza Hi guys, please choose the section you are interested in and enojoy our menu! lunch menu beverage MENU INDEX BRUSCHETTE Our bruschette are made with handmade bread BRUSCHETTA WITH DATTERINI TOMATOES, BASIL AND EVO OLIVE OIL €2,50 BRUSCHETTABRUSCHETTA WITHWITH STRACCIATELLASTRACCIATELLA CHEESECHEESE FROMFROM PUGLIA,PUGLIA, CETARACETARA ANCHOIVESANCHOVIES ANDAND EVOEVO OLIVEOLIVE OILOIL €3,50 BRUSCHETTABRUSCHETTA WITHWITH ‘NDUJA‘NDUJA FROMFROM SPILINGASPILINGA ((SOFT SOFT ANDSPICY SPICY SALAMI SALAMI FROM FROM CALABRIA) CALABRIA) €3,00 BRUSCHETTA WITH PROSCIUTTO SAN DANIELE 16 MONTHS AND STRACCIATELLA CHEESE FROM PUGLIA €3,50 BRUSCHETTA WITH STRACCIATELLA CHEESE FROM PUGLIA AND ZUCCHINI CHIPS €3,50 PANUOZZUM Our Panuozzum are made with our pizza dough MORTADELLA PGI AND STRACCIATELLA CHEESE FROM PUGLIA €8,00 PROSCIUTTO SAN DANIELE 16 MONTHS AND BUFFALO MOZZARELLA €7,00 PORCHETTA FROM ARICCIA AND BAKED POTATOES €7,00 ARTISANAL SAUSAGE AND FRIARIELLI (LEAFY GREEN VEGETABLE TYPICAL FROM SOUTH OF ITALY) €8,00 BEEF MEATBALLS WITH TOMATO SAUCE, BASIL AND GRANA PADANO CHEESE €8,00 “SEMPLICI E BUONI” RESCIPIES With, on request, warm focaccia made with our pizza dough BEEF MEATBALLS WITH TOMATO SAUCE AND BASIL €9,00 ARTISANAL SAUSAGE AND BAKED POTATOES €10,00 HOMEMADE LASAGNE €10,00 CAVATELLI ALLA SORRENTINA WITH TOMATO SAUCE AND MOZZARELLA FROM AGEROLA €10,00 HOMEMADE PARMIGIANA (EGGPLANTS, TOMATO SAUCE AND MOZZARELLA FROM AGEROLA) €9,00 COTOLETTA (CHICKEN CUTLET COATED IN CRUNCHY BREADCRUMBS) WITH BAKED POTATOES
    [Show full text]
  • Chicago Catering Book
    alti cibi Eat better. Host better. EATALY chicago catering book 43 East Ohio Street Chicago, Illinois 60611 312.521.8700 THE IDEA BEHIND EATALY IS SIMPLE We gather high quality Italian food and drink under one roof where you can eat, shop, and learn. Oscar Farinetti first envisioned the Eataly concept in 2004. After three years of research and planning, he opened our first store in Torino, Italy, in January 2007. There are more than 35 Eataly stores around the world, with the highest number concentrated in Italy. Within the next couple of years, Eataly is planning to open new locations in Europe, the U.S., and Canada. Our future is bright, and we believe the best is yet to come. COLAZIONE | 4 to 5 Breakfast PRANZO & CENA | 6 to 11 Lunch & Dinner FESTA | 12 to 13 Entertainment Platters DOLCE | 14 to 15 Dessert DA BERE | 16 Beverages LET US CATER YOUR NEXT MEETING OR EVENT! HOW TO ORDER | 17 At Eataly, we believe you should only fill your body with the best ingredients available. We never use fillers, preservatives, high fructose corn syrup, or frozen products. Our team consists of top-notch cheese mongers, highly-skilled and experienced chefs, and Italy’s most talented bakers and pastry makers. When you cater with Eataly, you are making a choice to use the best! Whether it is an office happy hour or early breakfast meeting, rest assured that your food will arrive beautifully presented and taste even better! Vegetarian Vegan GF Gluten Free VG GF - AN ITALIAN BREAKFAST - ITALIAN BREAKFAST SANDWICHES - Served on our housemade cornetto - Small $55 • Serves 8-12 Large $85 • Serves 12-16 - Served Cold - EGG SALAD Hard-boiled eggs, Grana Padano® mayonnaise, arugula, tomato SALMONE SOTTO SALE Cured salmon, chive crème fraîche, arugula, tomato Our cornetti are baked fresh daily until golden brown! ITALIAN BREAKFAST PASTRIES Small $40 • Serves 8-12 | Large $50 • Serves 12-16 The typical Italian breakfast may be light, but it is full of flavor! Enjoy an assortment of our housemade Italian breakfast pastries.
    [Show full text]
  • Pizza Contorni SIDES
    SALADS SMALL PLATES BURRATA 15 MINESTRONE SARDO 8 POLPO 18 creamy mozzarella, Homestead tomatoes, sundried tomato pesto, vegetable and bean soup, herbs, tomato, fregola, pecorino Sardo, parsley octopus, balsamic glaze, caponata, baby potatoes, petite greens extra virgin olive oil, basil FUNGHI RIPIENI 18 SALSICCIA 14 MISTA 8 baked portabella mushroom stuffed with plant-based meatball, Italian sausage, peppers, sunchokes, onions, parsley, lemon juice, crostini artisan lettuce, baby tomatoes, cucumber, olives, red onions, veggies & herbs, fra diavolo tomato sauce, gluten-free breadcrumbs carrots, Asiago cheese, balsamic dressing FRITTO MISTO 17 CESARE 9 POLENTA 21 crispy calamari, Tampa sun shrimp, sea scallops, banana peppers, romaine lettuce, celery, house dressing, parmesan croutons, soft Italian polenta, plant-based meat ragout, parmesan cheese, parsley horseradish aioli, marinara sauce, parsley, lemon brown anchovies, pecorino Sardo MELANZANE ALLA PARMIGIANA 13 VONGOLE 17 CALABRESE 13 eggplant, tomato sauce, mozzarella, aged parmesan, basil veraci clams, tomato, onions, parsley, white wine, crostini, lemon iceberg lettuce, Gorgonzola and Calabrian peppers dressing, baby tomatoes, pancetta, red onions ARTISAN COLD CUTS & CHEESES PROSCIUTTO DI PARMA 16 month cured, light salt, Italy 12 SALAME NAPOLI sharp flavor, lightly smoked, Italy 10 TRUFFLE PECORINO sheep's milk, black truffles, aromatic, Italy 12 AGED PARMIGIANO 24 month aged, red cow's milk, sharp, Italy 12 WAGYU BRESAOLA dry cured beef, meaty, peppercorn, USA 12 SOPRESSATA PICCANTE
    [Show full text]
  • Modello Frontespizio
    . UNIVERSITÀ DEGLI STUDI DI MACERATA DIPARTIMENTO DI STUDI LINGUISTICI, FILOLOGICI E LETTERARI MODERN AND COMPARATIVE LANGUAGES AND LITERATURES CICLO XXX “IDENTITY ON THE MOVE” FOOD, SYMBOLISM AND AUTHENTICITY IN THE ITALIAN-AMERICAN MIGRATION PROCESS RELATORE DOTTORANDA Chiar.ma Prof.ssa MARINA CAMBONI Dott. CAMPANARI ALESSANDRA COORDINATORE Chiar.mo Prof. ALESSIO CAVICCHI ANNO 2018 CONTENTS Introduction 1 Italian Immigration into the United States 1.1. The Italian Diaspora: Over a Century of Migration 5 1.1.1. Food Culture in the Italian Immigration Experience 10 1.1.2. Birds of Passage and the Tension of Assimilation 11 1.2. Food and National Identity: the Construction of Italianità in America 14 1.3. Eating Cultures: Eating Cultures: Different Theories About the Italian 16 American Table 1.3.1. Toward a Reconstructionist Approach to Food Ethnic Identity 19 The Others in Ourselves: Negotiating Cultural Food Boundaries 2.1. The Meaning of Food: From Nature to Culture 22 2.2. The Sphere of “Individual Memory” 23 2.3. The Sphere of “Collective Memory” 28 2.4. The Sphere of “Invented Tradition” 35 Searching for My Food: the Experience of Italian American Writers 3.1. Autobiography and the Quest for Identity 39 3.2. Jerry Mangione in Mount Allegro 41 3.3. Helen Barolini’s Festa: A Memoir of Italian Recipes 46 3.4. Laura Schenone and the Lost Ravioli Recipes of Hoboken 50 Taste, Smell, and Flavor: The Italian Restaurant in America 4.1. Ethnic Entrepreneurship: Historical Development of the Italian Food 55 Market in the U.S. 4.1.1. Italian Food in the American Way 58 4.2.
    [Show full text]
  • Pasta Additions Desserts
    DINNER APPETIZERS JARS Mussels 18 Burrata 13 Fig, Gorgonzola, delicata squash, pickled apples, pancetta, fresh herbs, butter, white wine, Toasted Walnut 9 v hazelnut, apricot conserva, pink nduja, san marzano tomatoes + peppercorns, micro basil v gf n Eggplant Sautéed Calamari 13 Caponata 9 v shallot, garlic, tomato, lemon, basil, Meat & Cheese Board 19 fennel seed, grilled ciabatta n + chef’s selection of premium artisan cheese and cured italian Olive Tapenade, Herbed Cheese 9 v Honey Roasted Bruschetta 9 meats, seasonal accoutrements roma tomato, basil, housemade ricotta v SALADS House 5/9 Beet 6/11 spring mix, red onion, castelvetrano olives, golden beet, gorgonzola, walnuts, spring mix, lemon shallot dressing v gf n red wine vinaigrette v gf Caesar 5/9 Warm Mushroom 6/11 pine nuts, goat cheese, dried cherries, arugula, romaine, pecorino cheese, anchovy fillets, croutons + fresh herbs, caramelized onion vinaigrette v gf n PASTA ADDITIONS Seasonal Soup 6/CUP Bolognese 19 housemade pasta, brisket Salmon + gf 12 Scallops (2) + gf 14 Lobster Ravioli 25 cracked pepper ricotta, mascarpone cream, marinara + Chicken Breast + gf 6 Spinach Gnocchetti 18 Meatballs (2) n + gf 6 prosciutto cream, sun dried tomato, lemon Caramelized Torchetti 19 Cauliflower v gf 6 nduja sugo, pancetta, stracciatella Fingerling Potatoes gf 6 Cappelletti 19 Seasonal Vegetable v gf 6 cremini mushroom duxelles, brown butter, black garlic v Tortellini 18 butternut squash farce, ndjua brodo, parsley oil DESSERTS Meatballs & Pasta 18 berkshire pork sausage, grass-fed beef, sage marinara n + Tiramisu 9 cocoa, grand marnier, mascarpone Ricotta Cheesecake 7 lemon, cardamom, shortbread ENTREES Affogato 7 espresso, gelato Scallops 29 delicata squash, celery root, lemon brown butter, pomegranate, Gelato & Sorbet toasted hazelnut gf n + single 5, double 7 Grilled Salmon 26 charred fennel, rainbow carrots, salsa verde gf + All pasta housemade fresh daily.
    [Show full text]
  • Read Our Menu
    APPETIZERS PASTA PIZZA COLD DRINKS OUR PRODUCTS Burrata Sliders $9.50 Wood oven baked pasta Gluten free crust is available for all Pizzas and Calzoni +$4 Natural Smeraldina Water S $2.15/ L $7 Stracciatella, cherry tomato, roasted peppers, basil Red Pasta $15 Sparkling Smeraldina Water S $3/ L $7 Involtini Golfo di Napoli $9.90 Rigatoni pasta, mozzarella, ricotta, tomato, beef, parmigiano, basil RED Coca Cola $2.50 Smoked fior di latte, speck, eggplant, arugula, pecorino cheese, basil, olive oil, White Pasta $17 Marinara $12 FIOR DI LATTE balsamic vinaigrette Pennette pasta, heavy cream, smoked fior di latte, peas, parmigiano, basil San Marzano tomato d.o.p , garlic, oregano, basil, olive oil Diet Coca Cola $2.50 Fior di Latte, famously known as Mozzarella, is the most Caprese $10.50 Margherita $16 Sprite $2.50 popular cows milk cheese in the world. Traditionally a Fior di latte, tomato, basil, olive oil Fior di latte, San Marzano tomato d.o.p, pecorino cheese, basil, olive oil product of the Italian region Campania; it is particularly SALADS Sparkling San Pellegrino $3.20 produced in the Lattari Mountains located in the heart Sorrento $17.50 Nerano $16.50 Diavola $19 Lemon | Orange | Prickley pear & orange | Pomegranate & orange | Blood orange of the Gulf of Naples. Burrata, prosciutto di Parma, arugula, olive oil Burrata, baby romaine, grilled zucchini, tomato, croutons, toasted pumpkin Fior di latte, San Marzano tomato d.o.p, spicy salame, pecorino cheese, basil, olive oil Iced Tea $2.90 seeds, olive oil 4oz $3.96 Bruschetta $9.50 Provola e Pepe $20 Orange Juice $3.95 A plate of two dierent bruschetta options.
    [Show full text]
  • The Food of SICILY
    The Food of SICILY It seems appropriate that I am beginning to write this essay on Sicilian food at my mother’s house. Three of my four Sicilian grandparents were born in Sicily, so I can say with some confidence that I was raised in a Sicilian household on Sicilian food. There was lots of fish including stuffed sardines, stuffed squid, fish soup with stripped bass, fresh flounder, or cod; broiled mackerel, marinated cold mackerel, tuna, or swordfish. Soups included fresh pea soup, dried pea soup and chicken soup. Many of these dishes were garnished with Locatelli Romano cheese (those not acclimated to its aroma claim they can smell it a block away). That is not to say that my mother could not resist some of the 1950s and 60s fancy new convenience foods once in a while. My father was trained by the Army to be a cook, and usually did the Sunday dinner cooking-the “special” meals like a lamb roast, or a flank steak, or a roasted chicken. This type of food was special because it was American, and anything American was better than anything Italian. The majority of the food I ate as a child was made from scratch, including bread, pizza, and lots of fish. The big culinary event of the year for our family (that was not associated with a holiday) was getting together with some of the really good cooks in my mother’s family during the summer and having a cuscusu (couscous) feast. Preparing cuscusu was so complicated that my mother would not attempt it herself until instant couscous-just add water and boil- became available in stores in the 1970s.
    [Show full text]