Antipasti Pasta by lifemate

VIEWS: 11 PAGES: 4

									Ninos 208 lunch menu:nino   10/7/08    1:50 PM   Page 1




          Antipasti
          Chef’s Soup of the day                                                                                            7


          Autumn Salad Mizzuna greens, pecorino cheese, walnuts, pears and roasted butternut squash                         8


          Bianco Salad Hearts of palm, baby artichokes, Belgium endive, Pecorino cheese, white mushrooms and truffle oil   11


          Crispy Roman Artichokes Polenta crouton, chicken liver paté and shaved parmesan cheese                           11


          Classic Caesar Salad prepared table side for Two                                                                 18


          N.Y. Strip Steak Salad Sliced N.Y.Sirloin, baby arugula, endive, lemon olive oil and sliced parmesan cheese      14

          Chicken Meatballs Ricotta cheese, rosemary, tomato cream sauce and zucchini salad                                10


          Buffalo Mozzarella wrapped in Bresaola Sliced beefsteak tomatoes, roasted yellow sweet beets and arugula pesto   13


          Sea Bass “Carpaccio” Potato blini, asparagus, horseradish--sour cream                                            13




          Pasta
          Pappardelle Braised short ribs of beef “Bolognese”                                                               15


          Paglia e Fieno Maine Lobster, roasted grape tomatoes, lobster cream sauce                                        25


          Tagliatelle Ragu Braciola stuffed with pine nuts, pecorino cheese, raisins and filetto di pomodoro sauce         14


          Spaghetti Lamb meatballs, mint pesto, Tuscan kale, alio olio                                                     17


          Linguini White Clam Sauce Cockles, broccoli rabe, spicy flakes,                                                  17


          Paccheri Italian sausage, peas, light tomato cream sauce                                                         14


          Ricotta Gnocchi Shrimp, sautéed cauliflower, oven dried tomato sauce & Italian bread crumbs                      22
Ninos 208 lunch menu:nino   10/7/08   1:50 PM   Page 2




          Main Course
          Crispy Striped Bass Asparagus, shallots, peas, herb caper oil                                                   22
          Grilled Organic Salmon Braised greens, white beans, garlic confit                                               19
          Poached Halibut Lobster cream, chervil, baby carrots and potato puree                                           27
          Grilled Filet Mignon Butternut squash-risotto, short rib of beef sauce                                          29
          Braised Pork “Osso Buco” Barley risotto, exotic mushrooms, rosemary, lemon zest                                 21
          Seared Duck Breast Sweet potato mashed, dried cranberries, Vin Santo reduction                                  29
          Pan-Roasted Chicken Breast Wilted spinach, garlic potato purée, Oxtail sauce                                    19
          Roasted Veal Tenderloin Sautéed Swiss chard, parsnip puree, sweet onion sauce                                   27
          Porchetta Romana Roasted tender Pork filled with fennel seeds, mustard, rosemary and sautéed brussels sprouts   19



          Side Dishes
          Broccoli di Rape With roasted grape tomatoes and garlic confit                                                   8
          Steamed String Beans With Swiss chard and shallots                                                               7
          Roasted Brussels Sprouts                                                                                         7
          Baby Spinach Sautéed in garlic and light oil                                                                     6
          Garlic Mashed Potato                                                                                             6




          Prix Fixed Lunch $24.00
          Appetizers (Choice of)
          Soup of the Day
          Misto Di Campo House greens and grape tomato
          Caprese Fresh mozzarella, tomato, beets and basil
          Fritto Misto Calamari, asparagus, shrimp and mushrooms
          Baby Spinach Salad String beans & steamed potato salad with mustard dressing

          Main Courses (Choice of)
          Veal Scaloppini Caper berries, lemon and shitake mushrooms
          Gnocchi Genovese pesto Asparagus, oven dried tomatoes and grilled shrimp
          Pappardelle Funghi Mix mushrooms, truffle oil and cream sauce
          Chicken Paillard Olive tapenade, fennel-arugula salad
          Grilled Idaho Trout String beans & steamed potato salad with mustard dressing
          Panini of the day

          Desserts (Choice of)
          Chocolate Mousse Cake
          Warm Pear Tart
          Butternut Squash Panna Cotta
          American Coffee or Hot Tea
                                                            Executive Chef: Merlin Tlapa
Ninos 208 dinner menu:nino    10/7/08   1:52 PM   Page 1




          Antipasti
          Chef’s Soup of the day                                                                                            9


          Autumn Salad Mizzuna greens, pecorino cheese, walnuts, pears and roasted butternut squash                        11


          Bianco Salad Hearts of palm, baby artichokes, Belgium endive, Pecorino cheese, white mushrooms and truffle oil   13


          Crispy Roman Artichokes Polenta crouton, chicken liver paté and shaved parmesan cheese                           14


          Classic Caesar Salad prepared table side for Two                                                                 22


          N.Y. Strip Steak Salad Sliced N.Y.Sirloin, baby arugula, endive, lemon olive oil and sliced parmesan cheese      16

          Chicken Meatballs Ricotta cheese, rosemary, tomato cream sauce and zucchini salad                                12


          Buffalo Mozzarella wrapped in Bresaola Sliced beefsteak tomatoes, roasted yellow sweet beets and arugula pesto   15


          Sea Bass “Carpaccio” Potato blini, asparagus, horseradish--sour cream                                            14




          Pasta
          Pappardelle Braised short ribs of beef “Bolognese”                                                               17


          Paglia e Fieno Maine Lobster, roasted grape tomatoes, lobster cream sauce                                        28


          Tagliatelle Ragu Braciola stuffed with pine nuts, pecorino cheese, raisins and filetto di pomodoro sauce         16


          Spaghetti Lamb meatballs, mint pesto, Tuscan kale, alio olio                                                     19


          Linguini White Clam Sauce Cockles, broccoli rabe, spicy flakes,                                                  19


          Paccheri Italian sausage, peas, light tomato cream sauce                                                         16


          Ricotta Gnocchi Shrimp, sautéed cauliflower, oven dried tomato sauce & Italian bread crumbs                      24
Ninos 208 dinner menu:nino   10/7/08   1:52 PM   Page 2




          Main Course
          Crispy Striped Bass Asparagus, shallots, peas, herb caper oil                                                   24


          Grilled Organic Salmon Braised greens, white beans, garlic confit                                               23


          Poached Halibut Lobster cream, chervil, baby carrots and potato puree                                           29


          Grilled Filet Mignon Butternut squash-risotto, short rib of beef sauce                                          34


          Braised Pork “Osso Buco” Barley risotto, exotic mushrooms, rosemary and lemon zest                              25


          Seared Duck Breast Sweet potato mashed, dried cranberries, Vin Santo reduction                                  32


          Pan-Roasted Chicken Breast Wilted spinach, garlic potato purée, Oxtail sauce                                    21


          Roasted Veal Tenderloin Sautéed Swiss chard, parsnip puree, sweet onion sauce                                   29


          Porchetta Romana Roasted tender Pork filled with fennel seeds, mustard, rosemary and sautéed brussels sprouts


          Side Dishes
          Broccoli di Rape With roasted grape tomatoes and garlic confit                                                  10


          Steamed String Beans With Swiss chard and shallots                                                               8


          Roasted Brussels Sprouts                                                                                         8


          Baby Spinach Sautéed in garlic and light oil                                                                     7


          Garlic Mashed Potato                                                                                             7




                                                             Executive Chef: Merlin Tlapa

								
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