Chef’s Selection Menu – Antonello Ristorante

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    Stuzzichini
    Chef’s Selection of Passed Hors d’ Oeuvres

    Antipasto
    Carpaccio di Polipo
    Thinly sliced Octopus drizzled with organic extra virgin olive oil, fresh lemon and black pepper topped with micro arugula

    Affettati Misti
    Felino Salami, Prosciutto di Parma, Porchetta, and Burrata

    Carciofi e Polpette
    Stuffed baby artichokes with Mortadella and Parmigiano with Veal Meatballs

    Insalata
    Bibb Lettuce, Organic Hazelnut, Gorgonzola, Hard Boiled Egg, and Crispy Apple tossed with Sicilian Extra Virgin Olive Oil and Aged Barolo Wine Vinegar

    Primi
    Gnocchi di Ricotta
    Homemade ricotta dumplings with San Marzano tomatoes and fontina cheese

    Orecchiette
    Ear shaped pasta with sausage, red wine, and swiss chard topped with pecorino romano

    Risotto con Gallinelle e Tatufo
    Arborio rice with shallots and chanterelle muchroom topped with fresh black summer truffles

    Second
    Branzino
    Filet of Mediterranean sea bass topped with cherry tomatoes, fish broth, and extra virgin olive oil sprinkled with Italian parsley served with baked sliced potato

    Dolce
    Authentic Italian dessert with lady fingers, espresso, mascarpone, zabaglione

    http://antonello.com/