RED SAUCE SUNDAY DESCRIPTIONS
STARTERS
I.
Bocconcini
a.
Boe-kon-cheenee
b.
small balls of house made mozzarella. They will
be marinated in olive oil, garlic, chili flake, and herbs. There will be five
bocconcini per order.
II.
Caeser Salad
a.
Made with gem lettuce, which is like a smaller
romaine lettuce, that has been cut into wedges. The salad is served with house
made caeser dressing and croutons.
III.
Fried Calamari
a.
Gluten free
b.
Tempura battered calamari.
c.
The sauce served with the dish will be made with
butter, white wine, cream, olive oil chili flake, lemon, and capers.
i.
The base of the sauce is beurre blanc, which is
a traditional sauce made with white wine, cream, and butter.
PASTAS
I.
Tagliatelle alla Bolognese
a.
Ta-ya-telle-ee
b.
Tagliatelle is a type of pasta from
Emilia-Romagna and Marche, Italy. It is
a long, flat pasta similar to fettucini.
c.
The Bolognese is made with beef and pork
II.
Tagliolini with Meatballs
a.
Ta-ya-lee-nee
b.
Tagliolini is similar to tagliatelle, but it is
cylindrical in shape.
c.
Meatballs will be made from pork and beef. It
will be served with tomato sauce.
III.
Bucatini Pomodoro
a.
Boo-ka-tee-nee
b.
Bucatini is a type of pasta. It is like thick
spaghetti that has a hole running through it.
MAINS
I.
Eggplant Parmesan
a.
This dish will be served with one piece of
eggplant.
II.
Beef Braciole
a.
Bra-shole
b.
Brisket that is rolled up with parsley, garlic,
parmesan cheese, and bread crumbs. The dish will be served with tomato sauce
and finished with pine nuts.
c.
It is served with fried potatoes/
III.
Chicken Picatta
a.
Chicken breast that has been butterflied is
flattened, seasoned, dredged in flour then browned in butter/olive oil.
b.
The dish will be served with a sauce made with white
wine, butter, lemon, and parsley. Peeled cherry tomatoes and olives are also
added to the dish.
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