July 14, 2012
San Remo ( fireworks championship )
Hake and avocado quenelles
“Nasello e avocado quenelles”
Roasted beet salad with goat cheese & chopped pasticcios
“Insalata di barbabietole al forno con formaggio di capra e pasticci tritate”
Fishermen style spaghettori
“Pescatori stile spaghettori”
Granita
Steak ala pizzaiola
“Steak o pizzaiola”
Chocolate truffle tart with mascrpone cream & fresh berries
“Torta al cioccolato con crema e frutti di bosco freschi mascrpone tartufo”
Donation $75.00
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July 7, 2012
Il Palio – Sienna’s famous horse race
Stuffed Lemons
“limoni ripieni”
Cold mint pea soup and shrimp cream
“Zuppa fredda di piselli alla menta e crema di gamberi”
Pheasant and truffle risotto
“Fagiano e risotto al tartufo”
Grnaita
Sole rollanti
“Unica rollanti”
Casada Cake
“Casada Cake”
Donation $75.00
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June 30, 2012
Festival deli due moudi
Scarlet seared scallops
“Scarlet capesante scottate”
Asparagus mousse with scampi tails
“Mousse di asparagi con code di scampi”
Turbot Ravioli in a white sauce
“Asparagi Ravioli di rombo in salsa bianca”
Grilled tuna steaks with eggplant salsa
“Bistecche di tonno alla griglia con salsa di melanzane”
White chocolate bravarese
“Bravarese cioccolato bianco”
Donation & 79.00
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June 23, 2012
San Giovanni
Veal stuffed artichokes
“Vitello farcito di carciofi”
Parmigiano cups with candied endive
“Tazze di Parmigiano con indivia candita”
Tagliatelle with leeks& prociutto
“Tagliatelle con i porri e prociutto”
Pan-fried mullet with potato and fava bean pancakes
“Pan-fried triglia con frittelle di patate e fave di soia”
Strawberry crepe cake
“Strawberry cake crepe”
Donation $ 75.00
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June 16, 2012 SOLD OUT
Regatta saint Ranieri
Mussels with fennel and cherry tomatoes
“Cozze con finocchi e pomodorini”
Tomato tart with black olive bordelaise
“Pomodoro crostata con olive nere bordelaise”
Tagliatelle with baby artichokes and shrimp
“Tagliatelle con carciofi e gamberetti”
Monkfish Scaloppine with chianti
“Coda di rospo Scaloppine ai chianti”
Chestnut chocolate cake
“Chestnut torta al cioccolato”
Donation $ 75.00
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June 9, 2012
Chianti festival
Fava bean mousse and shrimp on puff pastry
“Mousse di fave e gamberi su pasta sfoglia”
Goat cheese and beet salad with arugula and balsamic vinegar
“Formaggio di capra e insalata di barbabietole con rucola e aceto balsamico”
Tagnatelli with artichokes and sun dried tomatoes
“Tagnatelli con carciofi e pomodori secchi”
Short ribs in chianti
“Nervature brevi in chianti”
Small raspberry tarts
“Crostate di lamponi Piccoli”
Donation $69.00
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June 2, 2012
Republic Day in Italy
Our 1st year Anniversary
Fried oysters wrapped in coppa with truffle oil
“Ostriche fritte avvolte in coppa con olio di tartufo”
Prosciutto and vegetable strudel
“Prosciutto e strudel di verdure”
Goat cheese tortellini with pesto
“Formaggio di capra tortellini al pesto”
Veal involtini
“Involtini di vitello”
Chocolate and ricotta soufflé
“Soufflé al cioccolato e ricotta”
Donation $69.00
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May 26, 2012
Pinocchio’s Birthday
Potato gallettes with bresaola
“Gallette di patate con bresaola”
Parmigiano reggiano cannoli
“Parmigiano reggiano cannoli”
Spinach ricotta gnocchi
“Spinach gnocchi di ricotta”
Veal alla Toscana with oyster mushrooms
“Vitello alla Toscana con funghi ”
White Bavarian cream cake
“Bianco bavarese torta alla crema”
Donation $75.00
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May 19, 2012
Flower festival
Prosciutto and pears with a balsamic reduction
“Prosciutto e pere con riduzione al balsamico ”
Vegetable napoleon with olive taperinade
“Vegetable Napoleone con olive taperinade”
Tagliatelle with ricotta and roasted pepper puree
“Tagliatelle con ricotta e purea di peperoni arrosto”
Pistachio-crusted veal chop with green zebra tomato chutney
“Pistacchio costoletta di vitello in crosta di verde zebra chutney di pomodoro”
Carrot cupcake
“Carrot cupcake”
Donation $70.00
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May 12, 2012
Festival of the fishermen
Swordfish two ways with citrus
“Pesce spada in due modi con citrus”
Fresh herb salad with melon and sole
“Erba fresca insalata con melone e suola”
Neapolitan style pasta with clams and peppers
“Pasta napoletana stile con vongole e peppers”
Poached red mullet with sauteed fava beans
“Affogato triglia saltati con le fave”
Raspberry meringue cake
“Torta di meringa Raspberry”
Donation $70.00
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May 5, 2012
The Risotto Festival
Stuffed tomatoes with fava beans
“Pomodori ripieni con le fave”
Filet of turbot with danikon
“Filetto di rombo con Dänikon”
Lobster and baby artichoke risotto
“Lobster e il bambino carciofi risotto”
Warm salad of spring lamb with asparagus and saba vinaigrette
“Insalata tiepida di abbacchio con asparagi e vinaigrette saba”
Pear tartlets with marzipan and carmel sauce
“Tartellette di pere con salsa al caramello e marzapane”
Donation $79.00
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April 28, 2012
Celabrating st. george (patron saint of farmers)
Scamarza cheese and potato tarts with pine nuts
“Scamarza formaggi e torte di patate con pinoli”
Vegetable soup with ricotta zucchini bundles
“Zuppa di verdure con ricotta fasci zucchine”
Rabbit ravioloni
“Coniglio ravioloni”
Roasted duck breast with port and cherry sauce
“Petto d’anatra arrosto con salsa di porto e ciliegie”
Roasted pears in a basket
“Pere tostate in un cesto”
Donation $75.00
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April 21, 2012
Celebrating Rome’s birthday
Tuna carpaccio with, watercress, fennel and citrus salad
“Carpaccio di Tonno, crescione, finocchio e insalata di agrumi”
Veal stuffed artichokes, with tomato sauce
“Vitello farcito carciofi con salsa di pomodoro”
Linguine with clams in a seafood broth
“Linguine alle vongole in un brodo di pesce”
Stuffed veal roast
“Arrosto di vitello farcito
Zuccotto meringues
“Zuccotto meringhe”
Donation $75.00
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April 14, 2012
Celebrating Palio della rana (golden frog race) Fermignamo
Turnip, kiwi, arugula, ricotta salad with pomergranate
“Rapa, kiwi, rucola, insalata di ricotta con pomergranate”
Maccheroncini and ragu from campohone
“Maccheroncini e ragù da campohone”
Borderless savarins
“Savarins bordi”
Gambellara kid (lamb) with Risotto
“Gambellara kid (agnello) con Risotto
Molten chocolate hazelnut cake
“Molten al cioccolato torta di nocciole”
Donation $75.00
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April 7, 2012
Celebrating Easter
Grilled zucchini and prosciutto turbans
“Zucchine grigliate e turbanti prosciutto”
Artichokes and beets with cheese
“Carciofi e barbabietole con formaggio”
Saffron totelli with scamorza and zucchini in parchment
“Zafferano totelli con scamorza e zucchine in pergamena”
Lamb in puff pastry
“Agnello in pasta sfoglia”
Dobos totre
“Dobos totre”
Donation $75.00
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March 31, 2012
Festa della primavera (Tuscany)
Chicken roulades, with, procutto, scamorza, asparagus & sage
“Involtini di pollo, con, procutto, scamorza, asparagi e salvia”
Prawns in aromatic cream sauce
“Gamberi in salsa di crema aromatica”
Chestnut tortellini with leeks
“Chestnut tortellini con porri”
Veal tenderloin stuffed with artichokes
“Filetto di vitello farcito con carciofi”
Mont Blanc
“Monte bianco”
Donation $75.00
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March 24, 2012
Feast day of San Giuseppe
Polenta quenelles with mussels
“Quenelles Polenta con le cozze”
Spaghetti all amatriciana
“Spaghetti all’amatriciana tutti”
Acorn and butternut squash sfomato with parmesan cream & balsalmic reduction
“Acorn e butternut sfomato zucca con crema di parmigiano e riduzione di balsamico”
Swordfish with fennel and orange composition
“Pesce spada al finocchio e composizione arancione
Chocolate shells with mocha mousse
“Gusci di cioccolato con mousse di mocha”
Donation $75.00
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March 17, 2012
Commemoration of the death of Caesar (roman meal)
Swordfish croquette with basil mayonnaise
“Crocchette di pesce spada con maionese al basilico”
Blood orange, beet, fennel and pecorino salads
“Sangue d’arancia, barbabietole, finocchi e insalate pecorino”
Mushroom ricotta gnocchi with sautéed spinach and mushrooms
“Mushroom gnocchi di ricotta con spinaci saltati e funghi”
Veal involintini
“Vitello involintini”
Tiramisu cake
“Tiramisu cake”
Donation $75.00
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March 10, 2012
Wine in the springtime is celebrated in Rovescaia
Stuffed rice balls
“Arancini di riso ripieni”
Cabbage salad with beet puree, spec and pear
“Insalata di cavolo con purea di barbabietola, spec e pera”
Gnocchi with green olives, smoked scamorza in tomatos
“Gnocchi con le olive verdi, pomodori in scamorza affumicata”
Duck with wild mushroom salad with pomegranate
“Anatra con insalata di funghi selvatici con melograno”
Purple poached pear
“Viola in camicia pera”
March 3, 2012
Festa Della Donna
Mussels in spicy tomato sauce
“Cozze in salsa di pomodoro piccante”
Creamed salt cod on polenta with truffles
“Baccalà mantecato su polenta al tartufo”
Spinach taglioni in a basket
“Taglioni Spinaci in un cestino”
Monkfish with broccoli rabe, porcini mushrooms and tomatoes
“Coda di rospo con cime di rapa, funghi porcini e pomodori”
Pear tart with poire William custard
“Crostata di pere con crema poire William”
Donation $79.00
February 25, 2012
Lets Celebrate leap year & San Remo song fest
Fried prosciuto wrapped asparagus tips
“Fritto avvolto prosciuto punte di asparagi”
Carrot puree with monkfish meatballs
“Purea di carote con polpette di carne di rana pescatrice”
Corn tagliatelle with sausage
“Tagliatelle di mais con salsiccia”
Polenta porcini mushrooms and quail
“Polenta ai funghi porcini e quaglie”
Rum baba
“padre greco”
Donation $75.00
February 14, 2012
Valentines Day
Foie gras crostini with walnuts and hazelnuts
“Foie gras crostini con noci e nocciole”
Gratineed mushroom tops
“Cime funghi gratinati”
Pasta with panchetta, smoked mozzarella and sun dried tomatoes
“Pasta con panchetta, mozzarella affumicata e pomodori secchi”
Spec wrapped veal medallions
“Spec avvolto medaglioni di vitello”
Puff pastry hearts with mascarpone cream
“Pasta cuori sfoglia con crema al mascarpone”
Donation $79.00
February 11, 2012
Prelude to Valentines Day (for those who can’t on the 14th)
Linguine filled oysters
“Ostriche Linguine riempito”
Spicy shrimp and fennel salad w/ prunes
“Gamberi piccante e insalata di finocchio w / prugne”
Broccoli rabe totelloni with tomatoes
“Cime di rape totelloni con pomodori”
Orange marinated duck with artichokes
“Arancione anatra marinato con carciofi”
Puff pastry hearts with mascarpone cream
“Pasta cuori sfoglia con crema al mascarpone”
Donation $79.00
January 28, 2011
Fair of Sant’Orso, a woodcarvers fair, has been around for about 1000 years. Local restaurants serve special meals, there’s entertainment, and over 700 woodworkers have stalls to demonstrate their skills and sell wooden items. The fair is in the historic center of Aosta at the end of January.
Tuna mustard-carpaccio with glazed pumpkin
“Senape Carpaccio di tonno con zucca vetro”
Cream of cauliflower soup with scallops
“Crema di cavolfiore con capesante”
Broccoli rabb tortelloni with clam sauce
“Broccoli rabb tortelloni alle vongole”
Stuffed rib roast with chestnut honey glaze
“Costola arrosto farcito con miele di castagno smalto”
Chocolate and ricotta soufflé
“Soufflé al cioccolato e ricotta”
January 14, 2011
San Antonio Abate is celebrated in villages in the Abruzzo region and Sardinia, January 16 to 17, with the lighting of huge bonfires that burn all night and there’s often also music, dancing, and drink.
Stuffed chicken rolls with fig
“Rotoli di pollo ripieni di fichi”
Prosciutto wrapped shrimp with crisp vegetables
“ Prosciutto avvolto gamberi con verdure croccanti”
Acorn squash ravioli with porcini with quail eggs
“Ghianda zucca ravioli con porcini con uova di quaglia”
Veal rolls with blood orange and mushrooms
“Rotoli di vitello con arancia rossa e funghi”
Tiramisu
“Tiramisu”
Donation $75.00
December 17, 2011
In Italy in December they celebrate the patron saint of glass blowers
Vegetable strudel
“Strudel di verdure”
Seafood soup
“Zuppa di pesce”
Chestnut ravioli in parmigiano cups
“Ravioli di castagne in coppe di parmigiano
Osso buco ala Milanese
“Osso bucco Milanese”
Holiday roll with Chantilly cream
“Rotolo vacanza con crema Chantilly”
December 10, 2011
Saint Barbara Day is celebrated Sicilian town of Paterno Saint Barbara is the town’s patron saint and the protectress of firemen and firework makers.
Stuffed rice with shrimp
“Ripiene di riso con gamberetti”
Lobster cocktail in a creamy avacado sauce
“Cocktail di astice in salsa cremosa avacado”
Goat cheese, chard and porcini mushrooms
“Formaggio di capra, bietole e funghi porcini”
Brasised lamb shanks in olives & orange
“Brasised stinchi di olive e arance”
Chocolate and almond cake
“Al cioccolato e mandorla dolce”
December 3, 2011
In the Tuscan town of Suvereto they celebrate the Wild boar festival and so are we with
Fresh ricotta crostini
“Fresh ricotta crostini”
Chestnut soup
“Zuppa di castagne”
Seafood- swiss chard ravioli
“Frutti di mare, ravioli di bietole”
Sweet and sour boar
“Cinghiale in agrodolce”
Ganache filled chocolate cups with meringe
“Ganache tazze di cioccolato ripieno con meringe”
November 26, 2011
This week we are celebrating Florence’s’ art with 5 courses fit for the connoisseur also for those who want to celebrate Thanksgiving
Shrimp puddings au gratin
“Budini gamberetti gratinati”
Lasagna with a crisp shell
“Lasagna con un guscio croccante”
Tortellini in brodo
“Tortellini in brodo”
Quail with rose parsley pesto
“Quaglia con pesto di prezzemolo rosa”
Persimmon and vanilla pudding
“Budino di cachi e vaniglia”
November 19, 2011
Opera season starts in many of the top Opera Houses in Italy. We are celebrating this so bring you appetite after singing
Foie gras crostini with walnuts and hazelnuts
“Foie gras crostini con noci e nocciole”
Saffron rice soup with eggplant crips
“Zuppa di riso allo zafferano con patatine melanzane”
Spaghetti all’ amatriciana
“Spaghetti all’ amatriciana”
Duck breast with honey mushrooms
“Petto d’anatra con funghi chiodini”
Carmelized apple tortino
“Tortino di mele caramellata”
November 12, 2011
We celebrate all the festivals that occur in November in Venice Italy so this week we will have courses that have with fish
Saffron linguine with oysters
“Saffron linguine con ostriche”
Lardo-wrapped shrimp with crisp vegetables
“Lardo-gamberi avvolti con verdure croccanti”
Creamy pumpkin soup with sole quenelles
“Cremosa zuppa di zucca con quenelles unico”
Sole and salmon in herbed pastry roll
“Sogliola e salmone in pasta formaggi erborinati roll”
Chocolate and ricotta soufflé
“Tortino al cioccolato e ricotta”
November 5, 2011
Italy celebrates the many truffle festivals in November like in Emilia Romagna and we will offer courses with truffles
Fried oysters wrapped in coppa with truffle oil
“Ostriche fritte confezionate in coppa con olio di tartufo”
Monkfish wheels with black truffle
“Rana pescatrice ruote con tartufo nero”
Ravioli with artichokes and truffle
“Ravioli di carciofi e tartufo “
Veal medallions with truffles
“Vitella al tartufo”
Chocolate Napoleon
“Cioccolato Napoleone”
Donation $85.00
October 29, 2011
In Italy in October they celebrate Chocolate and Halloween (all saints eve), so this week we will have courses that have chocolate twist to them
Pumpkin balls with chopped pistachios
“Palle con zucca pistacchi tritati”
Goat cheese with roasted beet salad, arugula and chocolate salad dressing
“Barbabietole da insalata, formaggio di capra arrosto con insalata di rucola e cioccolato condiment”
Chocolate truffle tagliatelle
“Tagliatelle al tartufo al cioccolato”
Duck with chocolate vegetable sauce
“Anatra con salsa al cioccolato vegetale”
Chocolate cups with pumpkin cream
“Coppe al cioccolato con crema di zucca”
Donation $69.00
October 22, 2011
In Italy many of the festivals celebrate Chestnuts harvest and this week we are serving:
Coppa, onion and chestnut honey bruschette
“Coppa, cipolla e miele di castagno bruschette”
Grilled zucchini rolls with chestnut ricotta
“Involtini con castagne ricotta zucchine alla griglia”
Chestnut risotto
“Risotto alle castagne”
Pork lion glazed in chestnut honey
“Maiale lion brillato in miele di castagno”
Monte Bianco
“Monte Bianco”
Donation $ 70.00
October 15, 2011
This week In Italy we are celebrating Boccaccesca – A gastronomic fair the first two weekends of October is held in Certaldo Alto, Tuscany.
Tornadoes with prosciuto
“Tornado con prosciuto”
Chickpea soup with tomato bruschetts
“Zuppa di ceci con pomodoro bruschetts”
Homemade penne & sausage in saffron cream
“In casa e salsiccia penne in crema allo zafferano”
Speck wrapped veal medallions
“Speck avvolto vitella”
Penna cotta with chestnuts
“Penna cotto con castagne”
Donation $79.00
October 8, 2011
Italy celebrates many truffle festivals in October and we will offer courses with truffles
Truffled grissini
“Grissini al tartufo”
Asparagus salad with truffles
“Asparagi al tartufo”
Umbrian spaghetti with truffles
“Spaghetti con i tartufi Umbri”
Sautéed sea scallops with artichokes and truffle vinaigrette
“Saltati mare capesante con carciofi e vinaigrette al tartufo”
Chocolate millefoglie
“Millefoglie al cioccolato”
Donation $85.00
October 1, 2011
We are celebrating the festival of the man in the iron mask, Maschera di Ferro, takes place in the Piemonte town of Pinerolo In Italy with everything stuffed
Stuffed bundles
“Farcite i mazzi”
Roasted stuffed peppers
“Farcite i peperoni arrosto”
Tortellini with porcini mushrooms
“Tortellini con funghi porcini”
Pork loin in the style of porchetta
“Lo stile di lombo di maiale in porchetta”
Chocolate cake with nuts and dried fruit
“Torta al cioccolato con noci e frutta secca”
Donation $79.00
September 24, 2011
This week’s menu is to celebrate the many festivals that are dedicated to the harvest.
Cheese stuffed cornets
“formaggio ha imbottito dei cartocci a cono”
Fennel and white celery salad
“finocchi e l’insalata di sedano bian”
Butternut squash risotto with mostarda cremona
“Butternut schiaccia il risotto con il cremona di mostarda”
Duck “confit” with spiced honey
“Abbassare il “confit” con il miele speziato”
Ricotta and honey sfomato
“Lo sfomato di Ricotta e miele”
Donation $ 79.00
September 17, 2011
This week’s menu is to celebrate Juliet’s birthday (September 12th) and the dinner party is for Ladies only and will feature 5 delectable courses
Parmigiano cannoli with porcini mushrooms
“cannoli di Parmigano con i funghi di porcini”
Cod chowder with shellfish and garlic croutons
“La zuppa di pesce di merluzzo con i crostini di molluschi ed aglio”
Goat cheese tortellini with pesto
“Tortellini di formaggio di capra con il pesto”
Veal rolls with mushrooms and lemon
“Vitello rotola con i funghi e con il limone”
Chocolate mousse
“Mousse di cioccolata”
Donation: $75.00
September 10, 2011
This week’s menu is to celebrate the joy at all the regattas in Italy that occur this month, with exciting fish dishes
Fried oysters wrapped in coppa with truffle oil
“Le ostriche fritte hanno avvolto nel coppa con l’olio di tartufo”
Garlic soufflé with shrimp
“Il soufflé di aglio con il gambero”
Salt cod tortellini
“Salare il tortellini di merluzzo”
Orange flavored turbot bites
“L’arancia ha dato sapore ai morsi di rombo gigante”
Peach kisses
“La pesca bacia”
Donation $85.00
September 3, 2011
In Italy in the beginning of September, they celebrate Sagra dell’Uva. This is to honor the grape and we will have 5 courses featuring grapes, also a complementary bottle of wine.
Golden antipasto
“Antipasto dorato”
Parmigiano cups with candied endive and grapes
“Parmigiano mette a forma di coppa con l’indivia candite e con le uve”
Creamy risotto with red grapes
“Il risotto cremoso con le uve rosse”
Pork roast with honey, figs and grapes
“L’arrosto di maiale con il miele, i fichi e le uve”
Apricot fig semifreddo with grape reduction
“Il semifreddo di fico di albicocca con la riduzione di uva”
Donation $75.00
August 27, 2011
This weeks dinner is a great fair-well to summer:
Vegetable napoleon with olive tapenade
“Napoleone di verdura con il tapenade di oliva”
Scallop gratin
“Il pettine gratinato”
Pasta with ricotta capers and thyme
“La pasta con gli scherzi di ricotta ed il timo”
Grilled beef tenderloin with broccoli sformato and hollandaise sauce
“Il filetto di manzo alla griglia con la salsa di sformato di broccoli e salsa olandese”
Ricotta tart with apricots
“La torta di Ricotta con le albicocche”
Donation $85.00
August 20, 2011
This weeks menu has some of my favorite Italian classics, a with a little twist:
Sicilian bruschetta
“Bruschetta Siciliana”
Parmagiano reggiano cannoli
“Parmigiano reggiano cannoli”
Spinach tagliatelle with tomatoes, olives, anchovies and capers
“Spinaci tagliatelle con pomodori, olive, acciughe e capperi”
Monkfish scaloppini
“Rana pescatrice scaloppini”
Coconut cream zuccotto
“Zuccotto crema di cocco”
Donation $79.00
August 13, 2011
This weeks menu has 5 courses that are fit for a king:
Sea bass and scallops with shaved vegetables salad with black truffle
“Sea bass e capesante con radere verdure insalata con tartufo nero”
Carmelized cipollini flan with truffle and wild mushromm fonduta
“Carmelized cipollini flan con fonduta e tartufo mushromm selvatici”
Pasta squares with ricotta cream
“Quadratini di Pasta con crema di ricotta”
Sole with zucchini blossoms
“Sogliola con zucchine fiori”
Rasberry ricotta treats
“Rasberry ricotta tratta”
Donation $8500
August 6, 2011
We will have 5 courses that are from the coastal towns of Italy:
Eggplant salad with raspberry vinaigrette
“Insalata di melanzane con lampone e vinaigrette”
Cold pea and shrimp cream
“Freddo crema piselli e gamberi”
Fishermen style spaghettoni
“I pescatori stile spaghettoni”
Saffron lobster gratin
“Zafferano aragosta al gratin”
Mixed berry napoleons with chocolate and mascapone cheese
“Mixed berry mascapone fatto con cioccolato e formaggio”
Donation $79.00
July 30, 2011
Will feature 5 courses that will be full of surprises
Stuffed zucchini with pine nuts
“Zucchine ripiene con pinoli”
Tomato tart with black olive bordelaise
“Bordolese crostata di pomodoro con olive nere”
Beet tagliatelle with rhubarb and fresh dill
“Barbabietole fresche tagliatelle con rabar baro e aneto”
Bass and shrimp roll
“Bass e gamberetti rotolo”
Pistachio cake
“Torta al pistachio”
Donation $79.00
July 23, 2011
Will feature 5 courses with a little twist to summers best ingredients here on the Cape
Tomato glee cubes
“Ridevano cubetti di pomodoro”
Shrimp and scallops with tomato coulis
“Gamberi e capesante con coulis di pomodoro”
Pheasant and truffle risotto
“Fagiano, risotto al tartufo”
Swordfish rolled up with raisins
“Innoltini di spada all’uvetta”
Rhubarb creme brulee with rhubarb confit
“Rabarbaro rabarbaro creme brulee con confit”
Donation $79.00
July 16, 2011
Bean stuffed potato with 3 beans and scampi
“Patate ripiene di fagioli con scampi e fagioli 3”
Clams with fennel and cherry tomatoes
“Vongole e finocchi e pomodori ciliegia”
Porcini mushrooms and eggplant cannelloni with lobster sauce
“Cannelloni con funghi Porcini e melanzane sugo aragosta”
Pistachio-crusted veal chop with green zebra tomatoes chutney
“Pistacchio sono amessi cotoletta con chutney verde zebra pomodori”
Meringata with peaches in syrup
“Meringata con le pesche sciroppate”
Donation $79.00
July 9, 2011
Chicken breasts stuffed with sun-dried tomatoes
“Involtino di petto di pollo con pomodori essiccati”
Zucchini blossoms stuffed with ricotta
“Fiori Zucchine ripiene di ricotta”
Monkfish raviolni
“Rana pescatrice raviolni”
Rabbit, panchetta and green olive skewers
“Spiedini di coniglio, panchetta e verde oliva”
Layered peach squares
“Charlotte di pesche”
Donation $79.00
July 2, 2011
We will feature 5 courses
Goat cheese bruschetta with rhubarb
“Formaggio di capra bruschetta con rabarbaro”
Sicilian bread salad with roasted red peppers, cracked olive and peperoncini
“Pane siciliano insalata arrosto con peperoni rossi, olive e peperoncini cracked”
Tagliolni with lobster cream sauce
“Tagliolni aragosta con salsa di panna”
Grilled veal rolls Sicilian
“Rotolini di vitello alla griglia Siciliana”
Ricotta and fresh plum tart
“Crostata Ricotta e prugne fresche”
Donation: $75.00
June 25, 2011
We will feature 5 of my fav’s
Vegetable croquettes with fondula
“polpettew di verdue con fonfuta”
Sweet and sour rhubarb soup
“Zuppetta agrodolce di rabarbaro”
Neapolitan style pasta with clams and peppers
“Napoletana pasta con vongole e pepperoni”
Chicken with pancetta, swiss chard and pine nuts
“Pollo alla pancetta erbette e pinoli”
Strawberry crepe cake
“Torta Fragola crepe”
Donation $75.00
Previous Menu’s
Our Opening Thursday June 2, 2011 (NO MORE RESERVATION )
Our Menu will feature 5 courses:
Prosciutto zucchini strudel
” tranci di strudel al prosciutto”
Cream of cauliflower soup with scallops
“Crema di cavolfiore con capesante”
Cheese ravioli in tomato sauce
“ravioli di formaggio in salsa di pomodori”
Spring lamb with asparagus, morel mushrooms and saba
“abbacchio con asparagi, funghi spugnole e saba”
Zuccotto meringues in raspberry sauces
“Zuccotto meringhe in salse lampone”
Donation $75,00
Summer Private Party
ANTIPASTO goat cheese bruschetta w/rhubarb
PRIMI clams w/ fennel and medley tomatoes, calamari napoletani
ANTIPISTO arugala w/sliced fennel, champagne grapes & shaved grana padana,
w/ pear infused wine vinegar
PASTA saffron pasta w/ shrimp and raisins in saffron cream sauce
Watermelon sorbet
CARNE adobo chicken wings
grilled chicken, pancetta and green olives
grilled pork kebabs marinated in honey, rosemary & orange
CONTORNI marinated grilled medley of summer vegetables
grilled radicchio
DOLCI nougat ice cream
Spogliatelle alla crema (puff pastry with cream)
Cassata cake w/ butter cream frosting
Previous Menu
ANTIPASTI goat & mascarpone cheese pomadoro w/ onion focaccia
asparagus cannoli, w/ grana padana & proscuito
PRIMI mussels in a roasted pepper, fennel, saffron cream sauce
grilled zucchini rolls w/ lemon ricotta, baby arugula & pea sprouts
PASTA chestnut ravioli in parmigiano cups
Spearmint sorbet
CARNE veal involtini w/ mortadella, smoked mozzarella, & asparagus
VEG roasted butternut squash w/ marinated onions
DOLCI meringata with peaches in syrup
For those who dare
molten hazelnut chocolate cake w/ vanilla gelato
Hazelnuts are produced in commercial quantities in Turkey, Italy, Greece, Georgia, in south of the Spanish region of Catalonia, in the UK county of Kent and in the American states of Oregon and Washington. Turkey is the largest producer of hazelnuts in the world with approximately 75% of worldwide production.*
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