Menu Lunch Pt 2

Question 0

Describe Sunday Gravy Sandwich

Answer 0

Braised pork skin (pork butt), Sunday Gravy, Martorano salad on Italian bread.

Question 1

Describe the chicken cutlet sandwich

Answer 1

Lightly breaded chicken cutlet, marinated tomatoes, lettuce and hellmans mayo, on toasted Italian bread.

Tomatoe marinade - pepper, olive oil, basil…..salted when assembled

Question 2

Sunday Gravy

Answer 2

Pork feet, pork skin, pork butt, garlic,tomatoes, whole yellow onion (use a spider to fish out) ….then spg, bread crumbs,
Parmesan cheese, San marzano tomatoes, parsley, basil. 3 hours simmer- covered.

Question 3

Calamari gravy

Answer 3

Olive oil, crushed garlic till brown. Then calamari, mix well. Release water. Tomato paste, tomatoes, spg. 15 min covered. Then uncover add basil

Question 4

Shrimp scampi bread

Answer 4

4-6 shrimp
Jumbo shrimp, peas, cherry tomatoes in light scampi sauce on toasted Italian bread.
Uses a reax

Garnish - bread crumbs

Question 5

Type of shrimp we use

Answer 5

16/20

Thailand

Question 6

Eggplant stack

Signature item

Answer 6

Lightly breaded pan fried eggplant (plain bread crumbs), topped with homemade mozzarella, marinated tomatoes(vine ripe), arugula, sliced DOC Parmesan cheese.

Garnish - shaved parm and balsamic reduction

Question 7

Name 3 signature items

Answer 7

Famous Meatball & Salad
Home style Philly Cheesesteak
Eggplant Stack

Question 8

Describe linguini and clams

Answer 8

Clams shucked to,order, evoo, fresh garlic, Italian parsley, chili flakes.

Garnish, clam juice and bread crumbs

Question 9

Describe Rigatoni Sunday Gravy

Answer 9

Rigatoni, Sunday pork gravy with hunks of pork, and a scoop of ricotta cheese.
8oz of pork butt.
Garnish…..Pecorino and (ricotta cheese)

Question 10

Spaghetti Pescatore

Answer 10

Shrimp, scungelli(?), jumbo lump meat and fresh calamari fra’diavilo.
Calamari gravy is made for the day for this dish.

Garnish- parsley and olive oil, bread crumbs

Question 11

Chicken Cutlet Parmigiana (entree)

Answer 11

Lightly breaded chicken cutlet topped with Sunday gravy and homemade mozzarella

Garnish -parm cheese

Question 12

Chicken cutlet breading process (not bread crumbs, but what we use to bread the cutlet)

Answer 12

Flour, egg, bread crumbs, panko, spg, parsley, cheese

Question 13

Describe veal cutlet parmigiana

Answer 13

Strauss farms, bone in….bone cut out
Pounded
Lightly breaded veal cutlet, Sunday gravy, homemade mozzarella

Garnish….breadcrumbs on side

Question 14

Veal cutlet weight, qty, and provoider

Answer 14

3.5-4 oz, 2 qty

Strauss Farms