Wundervölker, Monstrosität und Hässlichkeit im Mittelalter (German Edition)

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Filoncino bread, grilled chicken breast, provolone cheese, avocado, lettuce and tomato, spread with herbs, and mayo. Filoncino bread, meatballs, marinara sauce and fresh basil, topped with melted mozzarella cheese. Provolone cheese, lettuce, tomato, mushrooms, crispy smoked bacon, caramelized onions, avocado, and mayo. The classic with tomato sauce, mozzarella cheese, basil, and EVOO.

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Bianca san daniele. Mozzarella, prosciutto, arugula, mushrooms, shaved Parmesan cheese and truffle oil. Soup and side. Seared salmon filet over fennel and mint salad, drizzled with noisette sauce.

Toasted baguette bread, spread with ricotta cheese, roasted heirloom cherry tomatoes, garlic and basil. Crispy golden calamari, served with fried polenta and spicy marinara sauce. Thinly sliced raw beef, wild arugula, capers, shaved parmesan cheese, drizzled with extra virgin olive oil. Thinly sliced cooked Spanish octopus, carrots and celery mirepoix, drizzled with lemon dressing.

Specialty combination of imported Italian deli meats and cheeses, grilled vegetables, bruschetta, marinated artichokes and olives. Organic greens and heirloom cherry tomatoes, drizzled with olive oil lemon dressing. Fresh mozzarella, heirloom tomatoes, fresh basil and extra virgin olive oil. Medley of sweet cucumber, heirloom tomatoes, haas avocado, mango and cilantro, drizzled with aged balsamic vinaigrette.

Baked Italian Tomino cheese wrapped in prosciutto, served with roasted cherry tomatoes. Eggplant with tomatoes, mozzarella cheese and fresh oregano, served with spaghetti pasta in a marinara sauce.

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Filled with ricotta, gorgonzola, provolone cheese in asparagus creamy sauce. Traditional pasta from Liguria stuffed with spinach, Swiss chard and ricotta cheese in a walnuts sauce. Venetian braised duck ragu pappardelle with dry porcini mushrooms. Angel hair, cherry tomatoes, marinara, roasted garlic and fresh basil. Spaghetti and meatballs with fresh basil, parmesan cheese and marinara sauce.

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Butter basted baked lobster tail over linguine pasta tossed with baby shrimp in roasted garlic white wine tomato sauce. Slow braise 24oz veal shank with vegetables and tomato, over saffron risotto. Frenched 16 oz veal chop butter sage, served with seasonal vegetables and fregola Sarda. Pan seared Mediterranean Dover sole lemon butter sauce, served with seasonal vegetables and roasted potatoes deboned table side. Aged long-bone 44 oz rib-eye steak, grilled to perfection, served with seasonal vegetables and roasted potatoes. Veal loin, white Porto sauce, seasonal vegetables and roasted potatoes.

Black ink pasta tossed with Dungeness crab meat and roasted garlic in a light creamy sauce. Pan seared Mediterranean Sea Bass, with heirloom cherry tomatoes, Taggiasca olives and capers in a white wine sauce and crispy panko bread.

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  4. The classic with tomato sauce, fresh mozzarella cheese, basil and extra virgin olive oil. Mozzarella cheese, grill zucchini, eggplant, bell peppers, mushrooms and heirloom cherry tomatoes. Spread with Philadelphia cheese, smoke salmon, capers and sliced red onions. Classic Italian Favorite of mascarpone cream, ladyfingers espresso and Amaretto. A creamy delicate Prosecco custard dessert served with strawberry coulis. White chocolate toasted almond semifreddo with salted caramel sauce.

    Authentic Italian gelato, choice of vanilla, chocolate and strawberry. Live entertainment and Bottomless Mimosas, Bellinis, and Rossinis all brunch long. Per maggiori informazioni, consulta registers.

    Italian Sparkling Alphabetical Listing | Wine Lists | Wine Spectator

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