Comprehensive Guide to Restaurant Appetizers and Salads

Appetizer Offerings and Preparation Details

• Warm Goat Cheese & Mascarpone Dip

  • Description: A smooth blend of goat cheese and mascarpone, which serves as the base of the dish.
  • Topping: The dip is ladled with a warm tomato basil sauce.
  • Service: The dish is accompanied by $8$ pieces of toasted focaccia bread.
  • Practical Service Notes:
    • Contrast: While the tomato basil sauce is served warm, the goat cheese and mascarpone blend beneath it is cool.
    • Portioning: This appetizer is ideally sized for sharing among parties of $4$ to $6$ guests.

• Baked Prime-Pork Meatball

  • Primary Ingredients: A combination of $USDA$ Prime beef and Duroc Pork.
  • Preparation: The meatballs are braised in a tomato basil sauce and served with melted fresh Mozzarella on top.
  • Compositional Ingredients: The meatball mixture incorporates the house garlic rolls, cheese, and heavy cream.
  • Dietary Restrictions: Due to the pre-mixed ingredients (garlic rolls and dairy), these meatballs CANNOT be modified to be gluten-free ($GF$) or dairy-free ($DF$).

• Short Rib Arancini

  • Description: Crispy spheres consisting of risotto, braised short rib, and a variety of grated Italian cheeses.
  • Coating: The spheres are rolled in panko breadcrumbs and flash fried.
  • Quantity: Each order contains $5$ arancini spheres.
  • Garnish and Sauce: Served with a side of Tomato Basil sauce and garnished with romano cheese and fresh parsley.
  • Dietary Restrictions: These are pre-prepped in the kitchen and CANNOT be modified for gluten-free, dairy-free, or vegetarian diets.

• Stracciatella

  • Linguistic Background: Pronounced "$\text{strahtch-ah-TELL-ah}$," the name translates to "little threads or rags."
  • Concept: These are the soft pieces of cheese that remain after the mozzarella stretching process. It is described as a "deconstructed burrata."
  • Preparation: Pieces of partially formed fresh mozzarella are mixed with heavy cream and lightly seasoned to create a spreadable delicacy.
  • Garnishments: Finished with lemon zest, pistachio, and Extra Virgin Olive Oil ($EVOO$).
  • Accompaniments: Served with crostinis, soppresatta, oven-dried tomatoes, and housemade giardiniera.

• Mozzarella and Tomatoes

  • Composition: Slices of house-made fresh mozzarella paired with fresh tomatoes, drizzled with olive oil and topped with fresh basil, salt, and pepper.
  • Sides: Accompanied by pepperoncini and olives.
  • Sizing and Portioning:
    • Full Size: Contains $3$ slices of mozzarella and $6$ tomatoes.
    • Family Size: Contains $5$ slices of mozzarella and $10$ tomatoes.
  • Sourcing: During peak season, the kitchen utilizes a local vendor to supply Heirloom tomatoes.

• P.E.I. Mussels

  • Origin: The acronym "$PEI$" refers to Prince Edward Island, the location where the mussels are farmed.
  • Portion: $1\,lb$ of mussels per order.
  • Broth Ingredients: Steamed in a broth made of white wine, roasted tomatoes, Calabrian chili paste, and Italian butter.
  • Service: Served with housemade focaccia bread.
  • Modifications: This dish is prepared to order, meaning the Calabrian chilis can be omitted if the guest prefers a non-spicy version.

Salad Specifications and Ingredient Profiles

• Chopped Salad

  • Base: A mix of chopped Romaine and kale.
  • Ingredients: Garbanzo beans, diced carrots, diced red onions, diced pepperoncini, bruschetta tomatoes, diced kalamata olives, grated Gorgonzola cheese, and chopped walnuts.
  • Dressing: Tossed with balsamic vinegar and Extra Virgin Olive Oil ($EVOO$).
  • Allergy Warning: This salad contains walnuts. Servers must ring in the order with a nut allergy alert to notify the kitchen and must also inform a manager of the guest's allergy.

• Tuscan Salad

  • Base: Chopped Romaine.
  • Ingredients: Bruschetta tomatoes, diced house-made mozzarella, chopped kalamata olives, and sliced red onion.
  • Dressing: Tossed with grated romano cheese and a roasted garlic olive oil and balsamic vinegar blend.

• Mama's Salad

  • Base: Chopped Romaine.
  • Ingredients: Artichoke hearts, olives (both kalamata and green varieties), sliced onions, shredded carrots, sliced cucumber, grape tomatoes, roasted red peppers, and pepperoncini.
  • Dressing: Served with the guest's choice of dressing.

• Caesar Salad

  • Base: Chopped Romaine.
  • Cheese: Pecorino Romano.
  • Texture: Features crispy garlic breadcrumbs instead of traditional croutons.
  • Dressing: Mixed with a Charred Lemon Yogurt dressing.

Special Lunch-Only Salad Offerings

• Insalata Di Manzo

  • Base: Mixed Greens.
  • Ingredients: Cherry tomatoes, grapes, and crispy fried onions.
  • Cheese: Gorgonzola cheese.
  • Protein: Topped with $5\,oz$ of balsamic-marinated grilled Prime beef skirt steak.
  • Dressing: Barolo dressing.
  • Availability: This item is strictly available for lunch service only.

• Grilled Salmon and Arugula

  • Base: Fresh Arugula.
  • Ingredients: Grilled zucchini, capers, artichokes, bruschetta, and cucumbers.
  • Protein: Features a $5\,oz$ portion of salmon.
  • Sourcing: The salmon is a premium, cold-water Norwegian farm-raised variety.
  • Dressing: Tossed in a Kalamata Olive Vinaigrette.
  • Availability: This item is strictly available for lunch service only.