ENTREES vice versa Flashcards
An entree of sliced grilled eggplant and Mozzarella and Parmigiano cheeses – served with a basil tomato sauce over roasted ciabatta.
Crostino di Melanzane
An entree of pounded rosemary-seasoned chicken breast topped with extra virgin olive oil, fresh herbs, roasted beets and Roma tomatoes – served with roasted potatoes.
Paillard di Pollo alla Checca
An entree of grilled salmon fillet and grilled zucchini – served with sweet potato mash and a rosemary-lemon sauce.
Scaloppine di Salmone
An entree of pan-cooked breaded chicken – served with grilled romaine in a blackberry-balsamic reduction.
(Unavailable before 5pm on Sat. & Sun.)
Milanese di Pollo
An entree of grilled marinated shrimp and roasted beets – served on a bed of baby spinach with diced tomatoes and a balsamic vinaigrette dressing.
Spiedino di Gamberi
An entree of pork sausage – slow-braised in a red wine reduction – and a Parmigiano risotto with saffron, nutmeg, bay leaf and butter.
(Unavailable before 5pm on Sat. & Sun.)
Polpette di Maiale con Risotto Milanese
An entree of vegetarian Parmigiano risotto with saffron, nutmeg, bay leaf and butter.
Saffron Risotto
An entree of polenta, topped with shrimp, eggplant and Gorgonzola cheese.
Polenta Mare e Monti
An entree of grilled flat Iron steak and asparagus – served with sweet potato mash and truffle infused oil.
Tagliata di Bue con Asparagi al Tartufo
The process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by boiling.
What is a REDUCTION?
A class of Italian rice dishes cooked in broth to a creamy consistency.
What is RISOTTO?
A spice derived from the flower of Crocus sativus,
What is SAFFRON?
