Dinner Menu

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					                                             DINNER MENU
Mozzarella Caprese                                                                                                               8
Sliced fresh mo zzarella, beefsteak tomatoes and basil, drizzled with olive oil and balsamic reduction
Trio Bruschetta                                                                                                                  8
Three slices of garlic bread grilled and topped with artichokes, spinach, forest mushrooms, asiago and tomato basil prosciutto
Wild Mushroom Ragout                                                                                                             8
Sautéed mushrooms with shallots, garlic and scallions , topped with an ivory cream sauce and basil oil in a puff pastry shell
Eggplant Parmesan                                                                                                                8
Baked layers of grilled and pan seared eggplant, parmesan cheese, marinara sauce and basil oil
Calamari Fritti                                                                                                                  9
Fresh calamari, lightly breaded and golden fried, served with marinara sauce
Chilled Smoked Salmon on Flat Bread                                                                                              9
Chilled smo ked salmon on flat bread with diced red onions, capers, grated eggs and sour cream
Jumbo Shrimp Cocktail                                                                                                            9
Chilled tiger p rawns, served with spicy cocktail sauce
Seared Ahi Tuna                                                                                                                  10
Shredded Napa cabbage, carrots, jicama and cilantro, tossed in a ginger sesame glaze
Chilean Sea Bass Cake and Curry Aioli                                                                                            10
Pan seared Chilean sea bass cake with celery root remou lade and curry aio li
Mussels Mariniere                                                                                                                10
Sautéed mussels in white wine with shallots, garlic, herbs and lemon sauce
                                                                                                             Soups & Salads
Minestrone alla Genovese                                                                                                         4
Mixed fresh garden vegetables cooked in a rich ch icken broth, finished with freshly chopped basil
French Onion Soup                                                                                                                5
A delicious consommé with cara melized onions and apple brandy, finished with herb croutons and provolone cheese
She Crab Soup                                                                                                                    5
Fresh crab, roe, cream and sherry
Mixed Green Salad                                                                                                                5
Fresh spring mix, shaved carrots, cherry tomatoes, cucumbers and balsamic vinaigrette
Trio Colore Salad                                                                                                                7
Arugula, radicchio and endive salad, topped with shaved parmesan, ext ra virgin olive oil and fresh le mon
Classic Caesar Salad                                                                                                             8
Ro maine lettuce, parmesan cheese and croutons, tossed in Caesar dressing
with chicken $12       with shrimp $13
Poached Pear Salad                                                                                                               8
Mixed greens topped with poached sliced pears, walnuts, gorgonzola and raspberry vinaigrette
Shrimp and Lobster Salad                                                                                                         12
Shrimp and lobster salad, served with baby spinach, artichoke hearts, tomatoes, and hearts of palm in a creamy herb dressing

Roasted Vegetable Crêpe                                                                                                          12
A variety of fresh roasted vegetables in a light white wine sauce
Ham, Cheese and Asparagus Crêpe                                                                                                  12
Ham, asparagus and gruyere cheese in a mo rnay sauce
Chicken and Mushroom Crêpe                                                                                                       13
Sautéed tender marinated chicken breast in a flavorfu l wild mushroom sau ce
Crab Crêpe                                                                                                                       14
Lu mp crab, garlic, shallots, cheese and herbs in a cream sauce
Seafood Crêpe                                                                                                                    16
Shrimp , scallops and salmon in a delicate lobster sauce

                                                    Catering by Caffé Siena
                                  Book Our Private Chef’s Room for your Next Special Event
                               230 North College Street, NC 28202 - Reservations (704) 602-2750
Fettuccine Alfre do                                                                                                                 12
Ribbon of pasta tossed in a flavorful cream sauce with shaved parmesan cheese
with chicken $14        with shrimp $16
Capellini alla Checca                                                                                                               13
Angel hair pasta tossed in a sauce of diced tomatoes, fresh basil, garlic and ext ra virgin o live o il
Penne Primave ra                                                                                                                    13
Sautéed fresh garden vegetables in garlic, olive oil, white wine, fresh herbs and shaved parmesan
Fresh Ricotta and Spinach Ravioli                                                                                                   14
Toasted pine nuts, butter, shaved parmigiana and fresh sage
Lasagna alla Casa                                                                                                                   15
Layers of fresh homemade pasta with ricotta cheese, sausage, mozza rella and marinara sauce
Linguine alla Vongo                                                                                                                 16
Linguine and baby clams served in a rich broth of garlic, olive oil, wh ite wine and fresh herbs
Cannelloni                                                                                                                          16
Spinach pasta filled with crab meat, mushrooms, broccoli and cheese, topped with marinara sauce
Fruiti Di Mare                                                                                                                      18
Linguine with shrimp, calamari, scallops, and mussels in a fresh marinara sauce with a touch of hot red peppers
Risotto Mediterranean                                                                                                               18
Arborio rice with sausage, pancetta bacon, shrimp, scallops, and peas in a saffron sauce

Chicken Marsala                                                                                                                     16
Sautéed chicken breast with wild mushrooms, marsala wine demi-glaze and served with mashed potatoes and green beans
Chicken alla Milanese                                                                                                               16
Lightly breaded chicken breast, pan seared and topped with fresh diced tomatoes, grilled eggplant, basil and virgin olive oil
Pan Seared Carolina Trout                                                                                                           18
Pan seared trout with tomatoes, roasted red peppers and olives , served with potato gratin
Sautéed Atlantic Salmon                                                                                                             19
8 o z. center cut salmon filet, pan seared and served with potato purée, leeks and tomato cream sauce, finished with chive oil
Veal Piccata                                                                                                                        21
Tender scaloppini of veal sautéed in olive o il, garlic, white wine, lemon, capers and freshly chopped Italian parsley ,
served with mashed potatoes and asparagus
Veal Parmesan                                                                                                                       22
Tender cutlets of veal, lightly breaded and pan seared, topped with marinara, mo zzarella and ro mano cheese, then baked
and served with mashed potatoes and green beans
Grilled Pork Chop                                                                                                                   22
12 oz. pork chop grilled and served with braised cabbage, caramelized apples, mashed potatoes and honey mustard glaze
New York Sirloin Steak                                                                                                              26
12 oz. steak grilled and served with caramelized onions, green beans, home fries and wild mushroom sauce
Filet Mignon and Grilled Shrimp                                                                                                     28
8 o z. beef filet pan seared and served with grilled t iger shrimp, asparagus, corn risotto and béarnaise sauce
Pan Seared Peppered Duck Breast and Confit Leg                                                                                      28
Sautéed duck breast and confit duck leg served with corn risotto and demi-g laze port wine reduction
Roasted Lamb Rack                                                                                                                   30
Marinated and roasted rack of lamb, served with eggplant terrine and crispy onion rings

                              THREE COURSE PRIX FIX MENU $40
                                           (Choice of one appetizer, one entrée and one dessert)

            Appetizers                                            Entrées                                         Desserts
            Seared Ahi Tuna                          Filet Mignon and Grilled Shrimp                          Tiramisu Cake
            Trio Colore Salad                            Pan Seared Carolina Trout                             Crème Brulée
           Poached Pear Salad                       Roasted Duck Breast & Confit Leg                      Nutella Chocolate Crepe
           Mixed Green Salad                              Sautéed Atlantic Salmon                         Caramel Apple Cannoli

                                                      Catering by Caffé Siena
                                    Book Our Private Chef’s Room for your Next Special Event
                                 230 North College Street, NC 28202 - Reservations (704) 602-2750

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