RM05/09/14

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  1. mezza
    • fried shrimp
    • seared scallops
    • grilled asparagus
    • sauteed olives
  2. meza shrimp
    • crispy fried shrimp
    • over ratatouille
    • topped w/tampenade
  3. ratatouille
    traditional French dish of tossed vegetables either stewed or sautéed in olive oil
  4. tampenade
    • olive-based paste of anchovies with or without vinegar
    • used as condiment or served w/crudites, fish, meat, etc.
  5. meza scallop
    • seared diver scallop
    • topped w/scallion
    • finished w/curry butter
  6. meza asparagus
    • grilled white asparagus
    • topped w/romesco
  7. romesco
    • classic Spanish sauce made from finely ground:
    • tomatoes, red bell pepper, onions, garlic, almonds and olive oil
    • typically served w/grilled fish or poultry
  8. meza olives
    olives sautéed with herbs in olive oil
  9. zucchini blossom
    • crispy fried fresh zucchini blossoms
    • stuffed w/local mushrooms
    • and smoked scape
  10. garlic scape
    the immature flowering stems of garlic plant
  11. charcuterie meats
    • capicola
    • fennel soppressata
    • prosciutto di Parma
    • Genovese salami
    • pate di Campagne
    • rillon
    • smoked duck breast
    • seared foie gras
  12. capicola
    traditional Italian cold cut made from dry-cured whole pork shoulder or neck
  13. soppressata
    Italian dry salami made from pork and/or beef
  14. prosciutto di Parma
    dry-cured ham served thinly sliced and uncooked
  15. Genovese salami
    • American salami thought to have originated in Genoa Italy
    • made of either pork or beef
  16. foie gras
    duck or goose liver that has been specially fattened by force-feeding
  17. charcuterie cheeses
    • manchego
    • raclette
    • porter cheddar
    • Humboldt Fog
    • parmigiano Reggiano
    • gorgonzola dolce
    • buffalo mozzarella
    • 60 day gouda
  18. manchego
    firm, compact Spanish cheese made from sheep's milk w/buttery texture
  19. raclette
    • semi-firm cow's milk cheese used for melting
    • also, a Swiss dish based on heating the cheese and scraping off the melted part
  20. Irish porter cheddar
    firm, creamy cow's milk cheese made with porter beer
  21. gouda
    • Dutch style yellow cheese made from cow's milk
    • One of the oldest recorded cheeses in the world that is still made today
  22. Antipasti
    • meza
    • charcuterie
    • soft shell crab
    • braciole
    • app scallop
    • meatballs
  23. soft shell crab
    • pan fried Maryland soft shell crab
    • over pancetta risotto
    • w/local spinach &
    • spicy paprika aioli
  24. braciole
    • slow braised top beef sirloin braciole
    • rolled w/prosciutto, basil & San Marzano tomatoes
    • served w/ locally harvested fiddleheads
  25. app scallop
    • pan roasted day boat scallops
    • over parsnip puree
    • w/pickled cherries & parsnip battonettes
  26. meatballs
    • kobe beef meatballs
    • slow stewed in San Marzano tomato sauce
    • topped w/arugula & parmigiano Reggiano
  27. Pastas
    • carbonara
    • dumplings
    • bolognese
    • pappardelle
    • ravioli del giorno
  28. bolognese
    • kobe beef & Berkshire pork slow stewed in
    • San Marzano tomato bolognese and
    • tossed w/ house-made ricotta gnocchi & local mizuna greens
  29. pappardelle
    • house-made black garlic pappardelle pasta & house-made sweet Italian sausage
    • w/sauteed broccoli rabe, shaved pecorino & fresh parsley florets
  30. Salads
    • mista
    • beat
    • prosciutto w/melon
    • cesare
  31. prosciutto w/melon
    • thinly sliced prosciutto di Parma & honeydew melon
    • over watercress salad
    • w/roasted cashews
  32. cesare
    • baby romaine lettuce
    • tossed in roasted garlic & anchovy aioli
    • w/brioche croutons & shaved parmesan cheese
  33. Entres
    • filet
    • veal chop
    • lamb
    • cod
    • lobster
    • entre shrimp
  34. filet
    • grilled Canadian beef tenderloin
    • served w/ sautéed baby leeks, fennel & fiddleheads
    • over wild black rice
    • finished w/cipollini demi glace
  35. cipollini
    • the bittersweet bulbs of the grape hyacinth
    • look and taste like small onions
    • also called wild onions
  36. veal chop
    • grilled, center-cut veal chop
    • served w/green bean & purple Peruvian potato salad
    • finished w/Chianti demi glace & romesco sauce
  37. lamb
    • Australian rack of lamb
    • over Jerusalem artichoke puree w/baby carrots, turnips
    • & a baby kale & sunflower seed salad
  38. cod
    • tomato & leek wrapped day boat cod
    • over grilled white asparagus
    • finished w/a roasted red pepper coulis
  39. coulis
    thick puree or sauce
  40. entre shrimp
    • crispy fried gulf shrimp
    • over ratatouille & fresh basil & feta salad
    • finished w/Nicoise olive tapenade

Card Set Information

Author:
 Anonymous
ID:
 273875
Filename:
 RM05/09/14
Updated:
2014-05-09 18:43:03
Tags:
Massimo
Folders:

Description:
regular menue
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