red sauce descriptions 7_6_14

RED SAUCE SUNDAY                                                                                                                                                                                                 Sunday 5-10pm. Our take on classic Italian-American dishes.

STARTS

1. Garlic Knots
   1. Served with pecorino, black pepper, and butter.
   2. 4 garlic knots per order.
   3. Pecorino is a hard sheep milk cheese.
   4. Dough will be formed into knot shapes, brushed with garlic butter, then fried.
   5. Allergies: Gluten, Dairy
2. Caesar Salad
   1. Served with romaine, parmesan, and white anchovy.
   2. Gem lettuce, which is baby Romaine, is cut into wedges and dressed with our house made Caesar dressing. This dressing does contain anchovy.
   3. Caesar dressing is made with anchovy, parmesan, pecorino, egg yolk, lemon, garlic, and black pepper.
   4. White anchovies will also be served on top of the salad.
   5. Parmesan will be made into a crisp and will also be in the Caesar dressing. The salad will also feature croutons.
   6. Allergies: Dairy*, Gluten*, Seafood*
3. Fried Calamari
   1. Served with chilis, lemon, capers
   2. Tempura battered calamari, therefore the dish is gluten free.
      1. Tempura batter uses rice flour. It is a lighter/airy-er batter.
   3. The base of the sauce used on this dish is a beurre blanc. Beurre blanc is a traditional sauce made with white wine, cream, and butter. Olive oil, chili flake, lemon and capers will also be added to the sauce.
   4. The dish will be served with peppadew peppers. These peppers are not spicy, they are on the sweeter side.
   5. Allergies: Dairy*, Seafood
      PASTAS                                                                                                                                                                                              All made in house. All available in small or large portions.

1. Spaghetti with Meatballs
   1. Served with San Marzano, Bone Marrow, and Basil
   2. Small portion with be served with 3 meatballs, large will be served with 5 meatballs.
   3. San Marzano are tomatoes used to make the sauce. San marzanos are plum tomatoes that are considered by many chefs to be the best paste tomatoes in the world.
   4. The bone marrow is in the tomato sauce. It adds a nice richness to the dish.
   5. Meatballs are made with pork and beef. They are made with egg, half and half, flour, parmesan, and pecorino (sheep milk cheese) as well. Therefore they can never be made gluten, dairy, or egg free.
   6. Allergies: Dairy, Gluten      
2. Spaghetti alle Vongole
   1. “Spaghetti with clams”, same as dinner.
   2. Mis with a small b&b plate for the clam shells.
   3. Served with parsley, lemon, and garlic butter.
   4. The clams used will be locally sourced. The type of clam used will also change depending on what is seasonally available. Some clams will be served in the shell, others will not.
      1. Currently we will be serving cockles and little necks
   5. The sauce will be made garlic, white wine, lemon juice, butter, evoo, parsley, and Aleppo chilli.
      1. Aleppo chilli is a spicy Syrian pepper.
   6. Topped w bread crumbs
   7. Allergies: Dairy* gluten* seafood*
3. Tonnarelli Cacio e Pepe
   1. Served with black pepper, pecorino, and olive oil
   2. Tonnarelli is the name of the pasta shape. It is a square spaghetti. Cacio e pepe is a classic Italian sauce made from cheese and black pepper. The cheese used is pecorino, which is a hard sheep milk cheese.
   3. This is a traditional dish made simply with a little pasta water, high quality olive oil, pecorino cheese, and black pepper.
   4. Allergies: Gluten*, Dairy

MAINS

1. Pork Chop Valdostana
   1. Served with prosciutto, fontina, broccoli rabe, calabrian chilli.
   2. MIS WITH A STEAK KNIFE
   3. Pork chop stuffed with prosciutto and fontina cheese.
   4. Served with sautéed broccoli rabe. Broccoli rabe is sautéed with garlic, lemon, and olive oil. It is then tossed with calabrian chili. Calabrian chilis are spicy.
2. Chicken alla Mattone
   1. “Chicken under a brick” same as dinner.
   2. Served with romano beans, heirloom tomatoes, fingerling potatoes, and pesto.
   3. MIS WITH A STEAK KNIFE
   4. Half a chicken will be grilled with a brick on top of it. The brick is used to press the meat. The chickens are cage and antibiotic free. They are also Canadian…eh.
   5. Romano beans are a type of snap pea originally from Italy. Romanos are grilled.
   6. Heirloom tomatoes will be from the market and will either be grape or cherry tomatoes, depending on what is available.
   7. Fingerlings are cooked in lemon and olive oil.
   8. The pesto is made with basil, pinenuts, pecorino (sheep milk cheese), and parmesan.
   9. Allergies: Nut*, dairy*
3. Meatball calzone
   1. Same meatball recipe that was used previously.
   2. They are made with pork and beef. Meatballs can never be made without dairy or gluten.
   3. The calzone will be stuffed with tomato sauce, cherry peppers (spicy), ricotta, mozzarella, parmesan, and olive oil.
   4. Pizza dough is used to make the calzone. It will be brushed with garlic oil before it is cooked.
   5. Allergies: Dairy, Gluten
       
      PIZZAS, A LA CARTE MEATS & CHEESES ALSO AVAILABLE