The Food BibleFALL / WINTER 2014

Executive Chef Doug Neigel

Contents3 Salumi Board 3 Formaggi Board 3 Antipasti Grande 4 Carciofi

5 Misticanza 5 Romana 5 Frutti di Mare 6 Polpette 6 Polipo 6 Grilled Calamari 7 Maiale Arancini 7 Carpaccio

8 Margherita 8 Siciliano8 Pancetta9 Proscuitto9 Diavola 9 Agnello10 Zucca10 Salsiccia

11 Linguine11 Chitarra alla Carbonara11 Ravioli12 Spaghetti12 Garganelli12 Orecchiette Pugliese13 Tortiglioni13 Pappardelle

14 Funghi14 Zafferano

15 Arctic Char15 Albacore Tuna15 Pollo alla Diavola16 Costatine16 12 oz Black Angus Striploin

17 Cannoli17 Torta di Formaggio17 Tiramisu18 Cioccolato18 Caramel Copetta

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SALUMI BOARD

Ingredientsfeatured salumimarinated olivestaralli

FORMAGGI BOARD

Ingredientsfeatured salumifeatured cheesesseasonal compotemarinated olivescrostinitarallicandied walnuts

Selection of four featured salumi, marinated olives and taralli. The selection of salumi may be left to the chef or individually chosen by the guest.

a selection of salumi should always include a thinly sliced meat such asproscuitto accomplianied by at lease one thick salumi

Guests select threeof our feautured salumi and cheeses accomanied by house made contorni such as seasonal compote, marinated olives, giardiniera with crostini, taralli and candied walnuts

Ingredientsfeatured cheesesseasonal compotesour dough crostinicandied walnuts

Selection of fourfeatured cheeses,seasonal compote,sour dough crostini and candied walnuts. The selection of cheeses may be left to the chef or individually chosen by the guest.

the candied walnuts are easily left off the board in the case of an allergy

our candied walnuts are spiced with brown sugar, smoked paprika, cinnamon, egg whites and are baked in the oven.

ANTIPASTI GRANDE

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sCARCIOFI

Ingredientsartichokesmilkpadanosalt & pepperflour semolinapesto cremapepper salad

Crispy breaded, marinated artichokes paired with a roasted red pepper salad, pesto crema and padano cheese. The artichokes are marinated in a milk mixture for over twelve hours before they are breaded and fried.as a note to customers with dietary reistrictions,

this dish does contain pine nuts, milk and eggs

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MISTICANZA

Ingredientslolla rossocelery heartsfriseered radishsherry vinagrettesalt & pepper

ROMANA

FRUTTI DI MARE

Ingredientsbay scallopsshrimpcalamariolive oil vinagretteolive oilpoaching liquidsour dough crostini

Fresh greens are tossed with celery hearts, red radish and our signature aged sherry vinagrette dressing to create this mixed salad.

the aged sherry vinagrette dressing used for this salad is a combination of sherry vinager, olive oil and shallots.

Seafood is poached then tossed witholive oil. The mixture is tossed with lemon juice, cucumber, red onion and celery and served in a mason jar with home made sour dough crostini.

Ingredientsred & green romaine‘nduja dressingchilipankoolive oil garliclemon

This salad is made with red and green romaine tossed in a ‘nduja dressing with a hard boiled egg topped with anchovy pangratto and padano cheese.

the ‘nduja dressing is a combination of capers, anchovy, padano, garlic, ‘nduga, canola oil, dijon, lemon, white balsamic, egg yolk and salt & pepper

the poaching liquid for the sea food is a combination of water, carrots, celery, onions, garlic cloves, bay leaves, white wine vinegar and windsor salt

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POLPETTE

Ingredientspolpettepolentaricottachicken stockbroccolipadanosalt & peppertomato sauce

POLIPO

Ingredientscalamariromesconew potatogaeta olivesarugulalemongarlicchili flakesroasted pepperstomato saucealmonds

Broccoli puree is the base to crispy polenta, three veal, pork and ricotta meatballs and is finished with a beautiful broccolidust.

Calamari is marinated and grilled, placed on top of a plate with romanesco sauce,crispy new potatoes,pitted gaeta olives and arugula.

Ingredientsoctopusolive tapenadehoney balsamic baby kalechickpeassour dough crositinitomatoesrosemary vinaigrette

Baby kale placed on an olive tapenade anddrizzled with honey balsamic. The salad is topped with tomatoes chickpeas, octopus, rosemary vinaigrette and crumbled sour dough crostini.

the entire octopus is expertly processed by hand, onsite in each restaurant

note this dish contains nuts

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GRILLED CALAMARI

ssMAIALE ARANCINI

Ingredientspork bellyprovolonearborio riceonionchicken stocksherry vinaigrettebutterwater cressspicy tomato sugogarlicdried apricots

CARPACCIO

Three breaded and fried arancini on top of spicy tomato sugo,arugula, watercress and apricot. This dish may be madevegetarian.

Ingredientsbeef tenderloin crudobrandypickled onionspadanoolive oilarugulamayonaisetruffle oillemon & orange

Carpaccio is placed down on the plate and topped with olive oil,truffle crema,padano, pickled onion and arugula.

carpaccio was given it’s name in honour of the Venetian painter Vittore Carpacciocarpaccio is distiguished as raw meats or fish that is thinly sliced or pounded

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MARGHERITA

Ingredientspizza doughpizza saucefior di lattebasilolive oilfinishing oil

SICILIANA

PANCETTA

Ingredientspizza doughspicy pizza saucegarlicfresh filletorosemarymozzarelle di bufalaolive oiltomato san marzanopepperoncini

The Margherita is a mercatto staple. This pizza is started with a thin crust pizza dough and topped with our pizza sauce, fiore di latte, basil and olive oil.

legend says the margherita pizza was invented in 1889 by Raffaele Esposito and named in the honour of the Queen Margherita

The pancetta pizza gets spicy tomato sauce over a thin crust, topped with garlic and fresh filleto. Fresh bufala is then arranged with pancetta. The pie is baked and topped with olive oil on the crust and garnished with rosemary.

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Ingredientspizza doughpizza saucefior di lattefresh filletoleccine olivesred onionchili flakeswhite anchovy

This pizza starts with pizza sauce and fior di latteon a thin crust and istopped with freshwhite anchovy fillets,olives and red onion.It is garnished witholive oil, basiland chili flakes.

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PROSCUITTO

Ingredientspizza doughpizza saucefior di lattearugulapadanoproscuittoolive oil

DIAVOLA

AGNELLO

Ingredientspizza doughpizza sauceroast lambfior di lattegrilled onionscalabrese olivesbasilolive oil

The proscuitto pizza starts with a thin crust, tomato sauce and fior di latte. When the pie has been baked, fresh arugula, proscuitto and shaved padanoare added.

the crust of this pizza is finished with a drizzle of alemon vinagrette made of lemon juice, olive oil, salt & pepper

Our homemade roastlamb pizza topping goes on a thin crust pie with tomato sauce. Fior di latte, grilledonions and calabrese olives are added with a garnish offresh basil.

Ingredientspizza doughspicy tomato saucefior di lattebasilolive oilspicy sopressata

This pizza has abase of spicy sauce on a thin crust. It is topped with fior di latte, spicy sopressata, fresh basil and olive oil. Available atlunch only.

the crust of this pizza is finished with a drizzle of olive oil

the crust of this pizza is finished with a drizzle of olive oil

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sZUCCA

Ingredientspizza doughfontinawalnutsspinachsquashoniongarlicchili flakesbay leafsherry vinaigretteolive oil

Instead of tomatoes,this pizza has a sauce made of squash puree.The squash is toppedwith fontina andsauteed spinach and garnishedwith crumbled walnuts.Available at lunch only.

walnuts can be left off thepie in the case of an allergy

sSALSICCIA

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Ingredientspizza doughpizza sauceroasted sausagepeperonatafior di lattepeperoncinibasilolive oilroasted peppers

Fior di latte andour signature tomatosauce are placed ona thin crust and topped with sausage and roastedpeppers. The crustis drizzled with oliveoil after baking andgarnished with basil.

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LINGUINE

Ingredientslinguine50g mussels50g scallops75g calamaripomodorowhite winechervilchivesolive oil

CHITARRA alla CARBONARA

RAVIOLI

Ingredientslemon ricotta revealbrown butterroasted lambsagebutternut squashpecorinoarugula

Fresh seafood issauteed with garlic and white wine and tossedwith a pomodoro saucewith pepperoncini. Itis topped with chives,V�iÀÛ���>�`�w��Ã���}����°

the name linguine means ‘little tongues’ in Italian.

Sausage and butternutsquash is rendered with brown butter and tossed with the fresh ravioli. The pasta is topped with arugula and pecorino.This dish can be madevegetarian.

Ingredientschitarrapancettahen eggparsleygarlicshallotpecorinosalt & pepper

The sauce for thisdish is made fresh to order every time. Pancetta, egg and shallots are combined with chittara noodlesand topped with pecorino and egg yolk note the cook time of this dish is nine minutes. ‘chitarra’ translates to ‘guitar’ and this pasta

is named after the machine that creates it.

all ravioli is fresh, handmade and supplied locally

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SPAGHETTI

Ingredientsspaghettimozzarella di bufalatomato sugobasilpadanoolive oilcinnamon

GARGANELLI

ORECCHIETTE

Ingredientsorecchietteroast sausagegarlicpepperoncinirapinibutterwhite winepadano

This classic spaghettiis tossed with tomatosauce, fresh buffalomozzarella and garnished with basiland padano cheese.

This dish is made byadding garlic, white wine and rapini to browned sausage.This mixture is tossedwith orecchiettenoodles and garnished witholive oil, butterand padano cheese.

Ingredientsgarganelligreen onionhoney mushroomslemon panna frescabraised beef short ribpecorinocreambuttermilkveal stockred wine

Honey mushroomsare browned in a panand tossed with braised beefshort ribs, grilledgreen onions,lemon panna frescaand pasta. It is topped with pecorino.

orecchiette translates to ‘small ears’ in Italian and are named for their shape

this dish is available at lunch only

this dish is available at lunch only

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ssTORTIGLIONI

Ingredientstortiglionired onioncaperschiliparsleybasiltomato sugopork bellywhite winepadano

PAPPARDELLE

Crispy braised pork belly is tossed with red onion, chili, capers, fresh parsley, basil and tomato sauce.The finished pastais topped with grated padano.

available at lunch only

Ingredientspappardelleduck ragushallotgarlicred wineparsleypadanoolive oil

Rendered shallotsand garlic aredeglazed with red wine and tossed with duck ragu,pappardelle, oiland parsley. Thispasta is garnished with grated padano.

the duck ragu is a combination of duck legs, carrot, celery, onion, garlic, chili flakes, tomatoes, white wine and bay leaves

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ssFUNGHI

Ingredientsporcinihoneykiny oystercarnaroli ricegarlictruffle oilbutterpadanopea tendrils

ZAFFERANO

This risotto is a medley of porcini, honey and king oyster musroomswith the finest carnarolirice and garnished withpadano and pea tendrils. A drizzle of truffle oil adds a wonderful aromatic, earthy flavour.

Ingredients50g octopus4ea mussels25g bay scallops‘ndujacarnaroli ricechicken stockparsleysaffron winebutterlemon vinaigrette

Olive oil and saffron aredeglazed with white wine. Rice, stock and butter are added andplated. The seafoodis deglazed withchicken stock andadded to the plateof risotto. Garnishedwith lemon vinaigrette and parsley.

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ARCTIC CHAR

Ingredientsarctic charbarleyswiss chardgarlicshallotschicken stockfennelpink lady appledijonwhite balsamicwhite wine

ALBACORE TUNA

Ingredientschickenfregolapancettacavolo nerogarlicshallotcreampadanopeperoncini

The arctic char is served seared medium rare on topof a bed of barley andswiss chard. The dishis topped with a fennel and pink lady apple salad, tossed in an apple vinaigrette.

The pollo is marinated in a diavola sauce and roasted. It is served with fregola in a cream sauce with pancettaand sauteed cavolonero (black kale). The plate is finished with a garnish ofpeperoncini oil.

Ingredientsalbacore tunaspice rubrapininew potatoesonion pureerocket seedlingslemon wedge

An onion puree isplaced on the plateand topped with potatoes and rapini. The tuna is cookedmedium rare and sliced into four pieces and arranged on the topof the dishthe spice rub for the tuna is a combination of corriander, toasted black pepper,toasted chili flakes and all spice.

note that the cook time on this dish is fourteen minutes.

POLLO alla DIAVOLA

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ssCOSTATINE

Ingredientsbraised short ribpolentachicken stockbutterpadanored winebaby carrotsparsnipgarlic breadcrumbschives

ANGUS STRIPLOIN

Polenta is placed on the plate and topped with roasted carrots and parsnip. The braised short ribs are arranged on top with the short rib jus and shallots flooding the plate. Garnished with chives and garlic bread crumbs.

Ingredients12oz black angus striploinpotato gnocchishallot garlic confitbaby zucchinibaby golden beetsbaby carrotsraddichioasparagusbalsamic jus

Each steak is grilled to order and plated on top of potato gnocchi tossed in olive oil andgarlic bone marrow confit with roasted beets, carrots,zucchini and asparagus.This dish is garnished with balsamic jus. always confirm steak

temperature with guest

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CANNOLI

Ingredientsflourbuttersugarred winesalteggcreamicing sugarmascarponedried cherrypistachio

TORTA di FORMAGGI

TIRAMISU

Ingredientsmascarponesugarcreameggs5.5ml kahluacoffeeespressolady fingerscocoa powder

Our cannoli shells are hand made in house and filled with acherry-mascarpone cream. The cannoli is finished with pistachios and a dusting of icing sugar.

Our Tiramisu is traditional in styleand served ina mason jar.The tiramisu is finished with a sprinkling ofcocoa powder.

Ingredientsbananadolce de lechesugarricotta cheeseeggsmascarponecondensed milkvanilla beanlemonbrown sugarbutter

The cheesecake isplaced on a smearof dolce de leche and topped with carmelized banana and icing sugar.

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ssCIOCCOLATO

Ingredientschocolate cakewhipped creamraspberryalmondsdark chocolatebuttervanilla extracteggssugarredwinecinnamonlemon

CARAMEL COPETTA

The cioccolato is a rich dark chocolateganache cake placed on a smear ofraspberry vin brule and topped with freshwhipped cream andtoasted almonds.

Ingredientscaramel gelatocaramel sauceroasted peanutscreamicing sugarvanilla extractsea saltegg whites

Marshmallow andsalted caramelgelato is scoopedinto a mason jar, drizzled with caramel sauce and topped with whipped cream androasted peanuts.

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gelato is supplied by LickIt

Glossary12oz Black Angus Striploin Black Angus is a popular breed of cattle, bred in North America. Striploin steak is cut from the side of the cow, where the muscles do very little work, making the meat very tender.

Arborio Rice An Italian short-grain rice. It is named after the town of Arborio, in Po Valley, where it is grown. When cooked, the rounded grains are firm, creamy, and chewy, due to a high starch content.

Candied Walnuts Walnuts are spiced with brown sugar, smoked paprika, cinnamon, egg whites and baked in the oven.

Carnaroli Rice Carnaroli rice is grown in the Piedmont and Lombardy regions in Northwest Italy. It is considered one of the best types of rice to use for risotto. The grain is short and plump, and when cooked it is starchy and creamy, but main-tains a firm texture. Carnaroli has been nicknamed “the caviar of rice” due to itshigh quality and desirability.

Fior di Latte Cows milk cheese very similar to mozzarella.

Fontina An Italian cows milk cheese noted for its earthy, mushroomy, and woody taste, and pairs exceedingly well with roast meats and truffles.

Frisee Curly endive.

Lemon Panna Fresca A sauce combining cream, buttermilk and boiled lemon.

Lolla Rosso Red Loose Leaf Lettuce.

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Olive Tapenade A combination of gaeta olives, peperoncini, basil, lemon juice, olive oil, capers and garlic.

Padano One of the most popular cheeses in Italy. The name comes from the noun grana (‘grain’), which refers to the distinctively grainy texture of the cheese,

and the adjective Padano, which refers to the valley Pianura Padana.

Pecorino A hard Italian cheeses made from ewe’s milk. The word derives from Italian pecora meaning ‘sheep’, which in turn is from the Latin pecus meaning live-stock.

Polpette Meat balls made from ricotta, padano, bread, milk, eggs, veal, pork,

salt and pepper.

Pepper Salad A combination of olive oil, red wine vinegar, garlic, basil, parsley, thyme, shallots, roasted peppers, chili flakes, leccine olives and sundried tomatoes.

Pesto Crema A combination of garlic, pine nuts, basil, parsley, arugula, capers,

olive oil and mayo.

Pizza Dough Ingredients include semolina, flour, olive oil, kosher salt, white

sugar, water and fresh yeast.

Pizza Sauce Ingredients include tomato san marzano, olive oil, basil and salt.

Romesco A combination of roasted peppers, shallots, garlic, peperoncini, red wine vinegar, almonds and tomato sauce pureed together. Romesco sauce is used in the grilled calamari.

Rosemary Vinaigrette Ingredients include lemon juice, orange juice, olive oils, shallots, garlic, rosemary, salt & pepper

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Spicy Tomato Sauce (Spicy Tomato Sugo) Ingredients include san marzano tomato, olive oil, peperoncini and salt.

Taralli A toroidal shaped southern Italian snack food. Ours are flavoured with fennel seed.

Tomato San Marzano A variety of plum tomatoes, are considered by many chefs to be the best paste tomatoes in the world. Compared to the Roma tomato, San Marzano tomatoes are thinner and more pointed. The flesh is much thicker with fewer seeds, and the taste is stronger, sweeter and less acidic.

Tomato Sugo See tomato sauce.

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