Italian Seasonal Menu – Romanesque Inspirato Menu, 2024

Starters

  • Union Sq Market kale Caesar salad with baby kale and romaine lettuce, brioche croutons, anchovy garlic Caesar dressing – fresh lime and pecorino Romano cheese
  • Funghi and Taleggio – egg fettuccine in a creamy porcini mushroom ragout with fresh parsley, black pepper, and taleggio cheese – Roman style with garlic bread crumb
  • Bluefin crab crispy crab cakes served with a remoulade sauce – roasted beet salad and goat cheese crumbles  
  • Antipasti plate with grilled eggplant, red bell peppers, radicchio, heirloom tomato, burrata, prosciutto, olives, figs, and bruschetta
  • Caserta Zucchini e’ Malanzane– layers of grilled zucchini, eggplant, artichoke, house marinara, ricotta, mozzarella and shredded Taleggio
  • Sicilian style antipasti platter with fresh shucked oysters, Italian cheeses,  roasted eggplant, red bell peppers, jumbo prawns, radicchio and endive, tomato, olives, figs
  • Italian veal and beef polpetti, pan roasted stewed until fork tender, and served with spicy marinara, Sicilian oregano grilled bruschetta for dipping
  • Italian greens salad with burrata, radicchio, shaved fennel, arugula, grilled eggplant, radish, and a cabernet sauvignon aged red wine vinaigrette
  • Organic red romaine Caesar salad made tableside with white anchovy, aged Pecorino Romano cheese, brioche croutons and Sicilian lemon
  • Poached Maine lobster tail served warm over French green beans salad with butter beans and sun-dried tomato vinaigrette

Entrée Course

  • Fettucine pomodoro with torn basil, homemade ricotta cheese, crushed san Marzano plum tomatoes and aged parmesan cheese
  • Roasted red pepper, ricotta and pancetta stuffed Portobello mushroom caps, roasted and served over arugula with walnuts and plum tomatoes
  • Penne alla Boscaiola – fresh penne rigate pasta, sweet Italian sausage, roasted mushrooms, white wine, stewed tomatoes, light cream and pecorino romano cheese
  • Lasagna with grilled eggplant, spinach, kale, butternut squash, and maitake mushrooms with a tomato sauce ** (Vegan option)
  • Chicken scaloppini piçatta style with capers, parsley, vermouth and lemon butter, fresh shelled pea farro with sautéed asparagus
  • Tagliatelle alla bolognese – Chefs ground meat made with 100% organic grass fed pasture beef and pork, fresh pasta and 24 month DOP aged reggiano parmesan
  • Florentine style prime sirloin with baked organic russet potatoes, grilled zucchini and a roasted tomato spinach chive compound butter
  • Scaloppini di Vitello – Veal scaloppine in Marsala wine with porcini mushroom sauce or piccata style with citrus white wine butter over sauteed spinach and kale
  • Veal (or chicken) Milanese – pounded seasoned parmesan panko bread crumb veal cutlets, pan fried and served with roasted saffron potatoes and fall vegetables
  • Jumbo shrimp scampi – sauteed in garlic, white wine, fresh lemon, parsley and a touch of cream over fresh linguini pasta with a sprinkle of parmesan
  • Citrus butter poached organic line-caught Scottish fillet of salmon, champagne vinaigrette, lemon spinach gnocchi, sauteed ginger carrots
  • Grilled New York strip steak with sauteed shallot and mushrooms with port demi glace, roasted Yukon gold potatoes – roasted crispy brussels sprouts

Dessert Course

  • Assorted lemon, chocolate or white cupcakes with vanilla ice cream and strawberries
  • Four layer dark chocolate cake with French vanilla ice cream and sliced strawberries
  • Key lime pie with whipped cream and strawberries
  • House made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries premium vanilla ice cream
  • Homemade cinnamon apple tarte with fresh whipped cream, caramel sauce and vanilla ice cream
  • Jumbo warm triple chocolate pecan tollhouse cookie Sundae with gelato and warm chocolate sauce Trio of Sorbets with Italian cookies

Copyright © 2024 by TwoChez Food. All rights reserved.