updated red sauce descriptions 12.22.13

RED SAUCE SUNDAY DESCRIPTIONS

STARTERS

I.                     Pasta Fagioli

a.        MIS WITH SPOON

b.       This is a soup made with Ditalini pasta ( not made in house.) Ditalini means “little fingers,” it is a short, round pasta with a hole in the middle.

c.        The soup also features white beans, mirepoix (carrots, onions, celery), prosciutto, white bean puree (to thicken), pork stock, and a little tomato. It is finished with oregano and olive oil.

                                                               i.      The prosciutto is diced and rendered.

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.                    Spaghetti with Meatballs

a.        The spaghetti will be made in house.

b.       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.                     Chicken Parmesan

a.        This dish will be served with one piece of Chicken with tomato sauce, house made mozzarella, and basil.

II.                    Lamb Osso Bucco

a.        MIS WITH STEAK KNIFE

b.       Osso Bucco means “hole in a bone,” people can eat bone marrow out of bone

c.        Hind shank of lamb

                                                               i.      Braised with mirepoix, red wine, herbs.

d.       Served with polenta cooked with water, salt, pepper, and butter.

e.       Roasted vegetables and rosemary   

                                                               i.      The vegetables are the braising veggies: carrots, onion, celery.

III.                  Veal Saltimbocca

a.        Veal breast cooked with milk, sage, and prosciutto.

b.       The veal is then wrapped with prosciutto and sage. It is then seared in olive oil.

c.        It is served with a brown butter pan sauce and crushed, fried fingerling potatoes.

                                                               i.      Potatoes are cooked with salt, crushed, then fried.