Italian Restaurant Menu Flashcards
Appetizers
Soup Specials
Pasta Fagioli: Mixed bean pureed soup with chopped fettuccine noodles.
Kale Soup: Beef broth, sautéed kale, sweet Italian sausage.
Bread Soup: Chicken broth, French bread, fresh vegetables, sautéed chicken.
Onion Soup: Chicken broth, caramelized onions, fresh toasted garlic bread.
Shrimp Bisque: Pureed shrimp with potatoes, carrots, and a touch of cream.
Appetizers (continued)
Special Salad: Mozzarella, tomatoes, arugula, radicchio, whipped balsamic vinaigrette.
Shrimp Eggplant: Thinly sliced eggplant, egg-battered, pan-fried, layered with sautéed shrimp in a light spicy tomato sauce.
Stuffed Eggplant: Thinly sliced eggplant, egg-battered, pan-fried, stuffed with ricotta and parmesan, in tomato basil sauce.
Eggplant Napoleon: Thinly sliced eggplant, egg-battered, pan-fried, layered with tomato, mozzarella, topped with roasted red peppers in diced tomato oregano sauce.
Shrimp Polenta: Homemade grilled cornmeal polenta, topped with sautéed shrimp in a light spicy tomato sauce.
Polenta Mushrooms: Homemade grilled cornmeal polenta, topped with sautéed porcini, portobello, and white mushrooms in a white wine demi glaze.
Farmer's Appetizer: Homemade grilled cornmeal polenta, topped with melted gorgonzola, grilled sweet Italian sausage, roasted red peppers and onions.
Shrimp Cognac: Sautéed shrimp in light cream and cognac sauce, baked, topped with parmesan.
Grilled Radicchio: Radicchio lettuce, marinated in garlic, olive oil, balsamic, parmesan, grilled, topped with crumbled gorgonzola.
Grilled Portobello: Portobello mushroom marinated in garlic, olive oil, balsamic, parmesan, grilled, served over arugula.
Carciofini Romana: Artichoke hearts halved, baked in garlic and olive oil, topped with parmesan.
Stuffed Artichoke: Whole artichoke stuffed with breadcrumbs, parmesan, garlic, olive oil, baked with chicken broth.
Grava Lox: Cured salmon filet with sweet-sour sauce.
Homemade Chicken Pate: Pureed chicken liver served with garlic toast.
Special Caesar Salad: Served with garlic toast.
Mussels Marinara: Fresh sautéed mussels in a light garlic broth tomato sauce.
Homemade Veal Meatballs: Baked in light marinara with melted mozzarella.
Asparagus Parm: Fresh steamed asparagus topped with melted butter and parmesan.
Prosciutto Melon: Fresh sliced cantaloupe topped with shaved prosciutto.
Beef Carpaccio: Thinly sliced beef tenderloin, topped with fresh shaved parmesan, salt, pepper, oil, and capers.
Entrees
Homemade Pasta and Raviolis
Homemade Pappardelle:
Deboned veal shank with pureed vegetable (celery, carrots, onions), tomato sauce gravy.
Deboned de-breasted rabbit with pureed vegetable (celery, carrots, onions), tomato sauce gravy.
Spinach Ravioli: Homemade spinach, ricotta, and parmesan cheese ravioli in a light tomato cream sauce.
Lobster Ravioli: Homemade lobster ravioli in a light saffron cream sauce with broccoli rabe.
Pumpkin Ravioli: Pureed pumpkin, amaretto cookie, raisins, parmesan cheese in a light cream sauce.
Homemade Potato Gnocchi
Homemade potato gnocchi served in a light diced tomato sauce.
Shrimp Special Entrée
With lemon juice drizzle
Shrimp Primavera: 5 jumbo shrimp over thin-spaghetti with fresh assorted mixed vegetables (summer squash, zucchini, carrots, diced tomato, onions, broccoli) in garlic, olive oil, white wine sauce or light spicy tomato sauce.
Shrimp Bella Verona: 5 jumbo shrimp over thin-spaghetti with fresh diced asparagus and tomatoes, in garlic, olive oil, white wine sauce or light spicy tomato sauce.
Shrimp Diavolo: 5 jumbo shrimp over thin-spaghetti in a light spicy tomato sauce.
Birds Nest with Shrimp: Angel hair pasta fashioned and pan-fried as a bird's nest, in a light tomato, garlic, wine sauce.
Shrimp Cognac entrée: Jumbo shrimp or medium shrimp baked in the over in a light cream and cognac sauce with pasta or vegetable
Seafood Specials Entrée
Linguini Clams: Little Neck clams in the shell served in garlic, oil, white wine sauce or light spicy tomato sauce over linguini.
Zuppa de Pesce: Seafood stew - Combination of calamari, shrimp, scallops, mussels, and clams with garlic broth tomato sauce, served with garlic toast (pasta or vegetable).
Salmon Piccata: Wild Atlantic salmon fillet in a white wine lemon sauce with capers.
Salmon Livornese: Wild Atlantic salmon fillet in a light spicy tomato sauce with black olives and capers.
Grilled Salmon: Wild Atlantic salmon fillet brushed with garlic and olive oil on the grill.
Haddock Piccata: Haddock fillet in a white wine lemon sauce with capers.
Haddock Livornese: Haddock fillet in a light spicy tomato sauce with black olives and capers.
Haddock Bella Verona: Haddock fillet baked in a white wine lemon sauce, with breadcrumbs and parmesan on the haddock with sliced potatoes and peas.
Branzino Piccata: Imported, Mediterranean seabass fillet sautéed in a white wine lemon sauce with capers.
Branzino Livornese: Imported, Mediterranean seabass fillet sautéed in a light spicy tomato sauce with black olives and capers.
Grigliatta Mista: Mixed seafood grill, combination of swordfish, salmon, and jumbo shrimp brushed with garlic and oil on the grill.
Cachuco Piccata: Combination of swordfish, salmon, and jumbo shrimp sautéed in a white wine lemon sauce with capers.
Cachuco Livornese: Combination of swordfish, salmon, and jumbo shrimp in a light spicy tomato sauce with black olives and capers.
Trout w/ Shrimp: Rainbow trout fillet with sautéed shrimp in a garlic, lemon butter sauce.
Chicken Entrée Specials
Chicken Parmesan: Boneless breast of chicken, lightly breaded and pan-fried with melted mozzarella in a light tomato sauce.
Chicken Francese: Boneless breast of chicken, lightly egg-battered and pan-fried in a white wine lemon sauce with capers.
Chicken Valdostano: Boneless breast of chicken, lightly breaded and pan-fried, topped with sautéed mushrooms and melted fontina cheese.
Chicken Amalfi: Boneless breast of chicken sautéed in a white wine lemon sauce with artichoke hearts and black olives.
Chicken Assunta: Boneless breasts of chicken pounded thin, rolled with ham, spinach, and fontina cheese, lightly breaded and pan-fried in a white wine lemon sauce gravy.
Chicken Involtini: Boneless breasts of chicken pounded thin, rolled with ham and fontina cheese, in a white wine demi glaze sauce, touch a cream, topped with sautéed white mushrooms.
Chicken Risotto: Sautéed boneless breast of chicken, portobello mushrooms, and peas in a garlic, oil, white wine, parmesan cheese sauce.
Veal Entrée Specials
Veal Parmesan: Veal scaloppine breaded and pan-fried, topped with melted mozzarella in a light tomato sauce.
Veal Francese: Veal scaloppine, lightly egg battered and pan-fried in a white wine lemon sauce with capers.
Veal Florentine: Veal scaloppine in a white wine demi glaze with sautéed spinach and melted mozzarella cheese on the spinach.
Veal Saltimbocca: Veal scaloppine topped with ham and sage in a white wine demi glaze.
Veal Mushrooms: Veal scaloppine in a white wine demi glaze with porcini, Portobello, and white mushrooms.
Veal Ossobucco: Veal shank, slow roasted in the over, with a pureed vegetable gravy and saffron risotto.
Roasted Veal Leg: Veal leg with carrots, spinach and parmesan cheese, with a pureed vegetable gravy and saffron risotto.
Other Entrée Specials
Stuffed Lamb Rack: Lamb rack stuffed with breadcrumbs, garlic, oil and parmesan cheese, baked to taste with garlic smashed potatoes and asparagus.
Beef Bourguignon: Beef short rib, slow roasted in the over, with a pureed vegetable gravy with smashed potatoes.
N.Y. Sirloin Special: 12oz N.Y. sirloin grilled to taste with choice of gorgonzola cheese cream sauce, peppercorn cream or pizzaiola.
Beef Spardini: Thinly sliced sirloin rolled with spinach and parmesan cheese with a choice or gorgonzola cheese cream sauce, peppercorn cream or a pizzaiola.