mediterranean sampler

roasted garlic and red pepper humus, tuscan olive tapenade, feta cheese and caponata accompanied with assorted flatbreads and herb toasted pita

shrimp provencal

extra large shrimp stuffed with a whisper of vine ripened tomato, yellow pepper and
roasted garlic topped with feta and provolone cheese , fresh snipped herbs
and extra virgin olive oil

savory tart rustica

luscious vine ripened tomato, garden zucchini and sweet shaved red onion on a flaky cornmeal crust with a smear of stone ground mustard
topped with fontina cheese

country tomato basil with sherry, cream and ciabatta crouton

spicy tuscan crab with cornbread crouton

vegetarian minestrone with fire roasted tomatoes and parmesan crisp

eighteen gourmet greens tumbled with dried blueberries, tart cherries,
hearts of celery, sweet shaved red onion, goat cheese and sugary pecans
drizzled with a delicate cider vinaigrette

chopped italian salad

iceberg lettuce, vine ripened tomato, hard cooked egg,
sweet bermuda onion, black olive, pepperoncini, anchovy and parmesan
with extra virgin olive oil and merlot vinaigrette

polenta and greens

parmesan polenta croutons tossed with mixed baby greens,
red and yellow peppers, vine ripened tomatoes and fresh tarragon
bathed in a grainy mustard dressing

braciole

pan seared and braised tender stuffed beef with ciabatta,
spinach, carrot, garlic, onion, pecorino cheese, egg and pine nut
in a burgundy wine red sauce aacompanied with potatoes oreganato

rosemary studded rib roast and vegetables

fresh rosemary garlic rib eye slow roasted with chipolini onions,
fennel, carrots and potatoes accompanied with
rosemary beef au jus and buttered ciabatta

grilled tenderloin of beef with mushrooms and espagnole sauce

filet of beef grilled with porcini mushrooms and shallots
finished with green peppercorns and a classic espagnole sauce

chicken san gabriel

boneless breast of chicken sautéed with panchetta, sun dried tomato,
artichokes garlic and basil topped with lump crabmeat
in a white wine cream sauce over penne

chicken saltimbocca

medallions of organic bell and evans chicken lightly dusted with flour and sautéed
with proscuitto, caramelized onions and fresh herbs
topped with melted provolone
finished with a lemon buerre blanc sauce

stuffed pork chop with cornbread and cider jus

savory cornbread stuffing with rosemary and cider jus
on a bed of pureed rutabaga

peppered duck breast with dried cherry and pecan relish

with aged balsamic demi glace on roasted garlic sweet potato mash

jumbo lump crabcakes with sweet corn, roasted red pepper and basil

accompanied with sun dried tomato and roasted garlic aioli
and herb toasted asiago cheese crostini

salmon riviera

herb roasted salmon with oregano and garlic with capers, tomatoes and
cracked green olives in a light beurre blanc sauce
accompanied with sautéed baby spinach

lobster bread pudding

savory lobster brioche bread pudding with leeks and cremini mushrooms
baked in a lobster tail with brandy sauce infused with fresh basil

creamy shrimp and portobello semolina tower

sautéed shrimp with garlic and extra virgin olive oil
hanging from a crusty semolina bread tower filled with baby greens
finished with pan seared portobello mushrooms
with a creamy sauce of dry vermouth with sage

chocolate espresso pate

peach croustada

lemon ginger cheesecake

italian cream cake with lemon curd and coconut buttercream

chocolate chip bread pudding with bourbon crème anglaise

~ mio bambino~

Telephone
410.321.5977