"Your diet, your dishes, your kitchen...my food."
Chef for the Night
Chef for the Night
 
Personal Chef Service
201.236.1685

Italian Menu
Menu items are subject to market price and availability

ANTIPASTI
Bagna cauda  Italian bread and crudités with warm olive oil, garlic, anchovies and porcini for dipping Grilled pesto shrimp  charcoal grilled shrimp in basil pesto served with toasted garlic crostini
Terrine of Italian sausage  with roasted peppers, cippoline and garlic layered with polenta & parmigiano Cold asparagus & roasted peppers  with toasted pignoli and roasted garlic in lemon-olive oil
Warm fusili tricolore  with ceci and cannellini beans in basil and parsley pesto Pear and fig salad  with gorgonzola and toasted walnuts dressed in a walnut-lemon vinaigrette
Insalata Caprese  with shaved red onion, fruttato olive oil, basilico e mozzarella di buffala Bruschetta  of prosciutto di Parma, grilled white eggplant and fior di latte
Bruschetta  con melanzane di Sicilia al fungo, Sicilian eggplant with garlic Roasted peppers  with pignoli, gorgonzola, olive oil, toasted garlic, golden raisins and mandarin orange
Sicilian fennel salad  with shaved red onion, blood orange, pomegranate seeds & Locatelli romano seasonal Polenta timbale  wrapped in grilled zucchini and served over mushrooms sautéed in Marsala wine

PRIMI
Organic polenta  with grated romano, smoked mozzarella, gorgonzola, walnuts, butter and herbs Risotto Milanese  organic arborio rice cooked in chicken broth with onion, white wine, parmigiano and saffron
Organic potato gnocchi  with tomato-sausage-porcini gravy or with browned garlic-butter, parmigiano Reggiano, parsley and nutmeg Organic whole wheat spaghetti alla puttanesca  slightly spicy tomato sauce with capers, anchovies, black olives and fresh basil
Organic rigatoni all'arrabbiata  hot and spicy tomato sauce with garlic, fresh basil, parsley and grated parmigiano Organic penne alla vodka  marinara with heavy cream, white wine, vodka, caramelized cippoline and romano cheese
Cappellacci di zucca  fresh pasta "hats" filled with butternut squash in brown butter with Amaretto and toasted almonds Organic fresh tagliatelle con ragù alla Bolognese  made with mirepoix, beef, pork, veal, white wine, sun-dried tomato paste and goat's milk
Spinach fettucine alfredo  with prosciutto di Parma, butter, pasta water and parmigiano Reggiano Lasagne bianco e verde al forno  spinach noodle layered with balsamella, asparagus, Fontina & Asiago
Italian wedding soup  with garlic, celery, carrots, escarole, acini pepe and ground pork & veal meatballs in chicken broth Pasta e fagioli  made with prosciutto, tomatoes, onions, garlic, celery, tubettini, Roman beans and chicken stock
Zuppa di pesce  fish stock, white wine, tomato sauce, garlic, celery, onion, fennel, herbs, shellfish and assorted fresh fish over garlic toast Zuppetta of mussels and clams  with pancetta, onion, garlic, mushrooms, chile flakes, tomatoes and white wine

SECUNDI
Red snapper Livornese  baked fillets in spicy tomato gravy with wine, olives and caper berries Swordfish alla Diavola  brushed with olive oil, Dijon mustard, hot chiles & pepper, served with herbed aïoli
Polenta-crusted sea bass  served with sweet & sour peppers, red onion, garlic, herbs, hot chiles and cranberry beans Tilapia al cartoccio  with escarole, chickory, sweet onion, oranges, grapefruit, dried tomato, herbs, garlic and olive oil, baked in parchment
Pickled bluefish  marinated in hot wine vinegar, red onion, dried fruit and herbs, served with fried couscous with pistachios and chickpea aïoli Whole red snapper  stuffed with lemon and thyme, charcoal grilled, served with sauteed fennel, honey-tangerines, olives and balsamic grilled radicchio
Jumbo shrimp  batter dipped and dredged in almond flour, sauteed with buttered baby squash, carrots, garlic, hot chiles, fennel, basil and mint Barbecued salmon steak  brushed with sweet and spicy balsamic glaze, served with arugula, fennel & red onion salad with lemon-basil vinaigrette
Pollo alla cacciatora  in spicy tomato gravy with sun-dried tomato, roasted peppers & garlic, raisins, orange juice, cinnamon, rosemary and thyme Piccata di pollo  rice-floured cutlets, sautéed in olive oil, in a white wine lemon sauce with chicken broth, shallots, lemon zest and capers
Pollo alla Francese  sautéed egg battered cutlets, in a lemon butter sauce with chicken broth, shallots, white wine and parsley Pollo alla Marsala  seasoned rice-floured cutlets, in a butter sauce with dry Marsala, chicken broth, assorted mushrooms, marjoram & white truffle oil
Roast loin of pork  with caramelized onions and garlic, dried pears, brandy and milk, served with rosemary pan juices & baked pears Pollo alla Diavola  charcoal roasted whole chicken with red pepper mustard crust, tomato salad, white wine, lemon juice and chile oil
Charcoal grilled club steak Florentine  marinated in olive oil, roasted garlic and herbs, served on a bed of garlic sautéed spinach & dressed with fruttato olive oil Grilled rib eye pizzaiola  sliced and served with bell pepper, garlic, onion and mushroom tomato gravy with marjoram, rosemary and thyme
Veal saltimbocca  two scallopine pounded thin, stuffed with prosciutto & fresh sage, sautéed with a Marsala wine sauce and served over garlic spinach Vitello alla Parmigiano  breaded and seasoned veal cutlets baked with grated parmigiano, fresh mozzarella and marinara, served with roasted garlic & basil oil

CONTORNI
Caramelized peppers and onions  with herbs Roasted Yukon gold potatoes  with garlic & rosemary
Zucchini stew  with tomatoes, garlic, basil and olives Broccolini or broccoli di rappa  sautéed with garlic
Assorted baby vegetables  baked in balsamella Grilled portabella  with breadcrumbs and capers
Cippoline onions  braised in Marsala wine Lentils  with pancetta, onions, garlic & escarole
Sautéed butternut squash  with sage & parmigiano Stuffed peppers  with breadcrumbs, olive oil & garlic
White eggplant  with four cheeses and balsamella Sautéed mushrooms  with shallots and butter
Sautéed spinach  with garlic and olive oil Baked potatoes  with tomato, onion & cheese
Roasted potatoes  with parmigiano and cream Fried potatoes  with garlic and fresh oregano
Asparagus Milanese  with butter & parmigiano Roasted asparagus  with garlic, lemon & herbs
Baby artichokes  sautéed with garlic & mint Grilled artichokes  stuffed with lemon & oregano

DOLCE
Chocolate biscotti  with organic Kamut flour Pinoccate  pine nut cookies with orange peel
Frittelle di mele e pere  apple and pear fritters Cannoli  with lemon peel and chestnut cream
Torta di ricotta  with candied orange & chocolate Strawberries  with aged balsamico and pepper
Pecorino Toscano  with walnuts & persimmons Spiced peaches & nectarines  in red wine syrup
Baked stracchino  with Amaretto and cinnamon Warm zabaglione  over berries with shaved chocolate
Tiramisù  with coffee, mascarpone and liqueurs Figs in vinsanto  stuffed with mascarpone and nuts
Ciambella  almond cake with berries & dried cherries Chocolate amaretti cake  with Amaretto cream
Fruit platter  with assorted nuts and cheese selections such as Gorgonzola, Taleggio, Pecorino Sardo and port wine syrup for drizzling Baked pears  in red wine and dried cherry syrup, drizzled with organic orange blossom honey and served with cubes of Parmigiano Reggiano