Menu and Appetizer Professional Study Guide

Comprehensive vocabulary flashcards covering appetizers, salads, dressings, and lunch sandwiches for staff training.

Warm Goat Cheese & Mascarpone Dip

A blend of goat cheese and mascarpone topped with warm tomato basil sauce, served with 8 pieces of toasted focaccia bread.

Baked Prime-Pork Meatball

Meatballs made with USDA Prime beef and Duroc Pork, containing garlic rolls, cheese, and heavy cream; braised in tomato basil sauce and served with melted fresh Mozzarella.

Short Rib Arancini

Five crispy spheres per order made of risotto, short rib, and grated Italian cheeses rolled in panko and flash fried; served with Tomato Basil and garnished with romano and parsley.

Stracciatella

Meaning 'little threads or rags,' this dish consists of creamy, partially formed pieces of fresh mozzarella garnished with lemon zest, pistachio, and EVOO, served with crostinis, soppresatta, oven-dried tomatoes, and housemade giardiniera.

Mozzarella and Tomatoes (Portion Sizes)

Full size contains 3 slices of mozzarella and 6 tomatoes; Family size contains 5 slices of mozzarella and 10 tomatoes.

P.E.I. Mussels

1lb of mussels from Prince Edward Island steamed in a broth of white wine, roasted tomatoes, Calabrian chili paste, and Italian butter.

Chopped Salad

A salad containing Romaine, kale, garbanzo beans, carrots, red onions, pepperoncini, bruschetta tomatoes, kalamata olives, Gorgonzola, and walnuts, tossed with balsamic vinegar and EVOO.

Tuscan Salad

Chopped Romaine, bruschetta tomatoes, diced house made mozzarella, kalamata olives, red onion, and romano cheese tossed in roasted garlic olive oil and balsamic vinegar.

Caesar Salad

Chopped Romaine and Pecorino Romano mixed with Charred Lemon Yogurt dressing and crispy garlic breadcrumbs instead of croutons.

Insalata Di Manzo

A lunch-only salad with Mixed Greens, gorgonzola, cherry tomatoes, grapes, and crispy fried onions, topped with 5oz Balsamic marinated grilled Prime Beef Skirt Steak and Barolo dressing.

Grilled Salmon and Arugula

A lunch-only salad featuring fresh arugula, grilled zucchini, capers, artichokes, bruschetta, and cucumbers, topped with 5oz cold-water Norwegian farm-raised salmon and Kalamata Olive Vinaigrette.

Balsamic Vinaigrette

A gluten-free and dairy-free dressing made of EVOO, balsamic vinegar, garlic, salt, pepper, sugar, and Dijon mustard, whipped until emulsified.

Barolo Dressing

A gluten-free dressing made with garlic, salt, Dijon mustard, red pepper flakes, red wine vinegar, oregano, sugar, black peppers, balsamic, mayo, Romano cheese, and oil.

Creamy Gorgonzola

A garlic-free and gluten-free dressing made with Gorgonzola cheese, sour cream, mayo, Worcestershire sauce, lemon, red wine vinegar, half and half, and a splash of Texas Pete.

Roasted Vegetable Wrap

A lunch sandwich featuring zucchini, squash, eggplant, red peppers, mushrooms, tomatoes, mozzarella, and bruschetta tomatoes served on warm flatbread; this item cannot be altered as it is premixed.