Chef Chance Italian Ideas

Apps:

Baked Oysters prosciutto topped with a fennel and cucumber relish

Phyllo wrapped brie baked with stewed tomatoes, roasted garlic, calamatta tapenade and crostini

Ahi tuna Carpaccio – Fresh Yellow fin tuna pounded paper-thin and topped with a fresh artichoke-caper salad

Dungeness crab melt crostini – Baked with goat cheese and lemon aioli. Served with marinated roma tomatoes

Smoked salmon bruschetta – with mascarpone cheese, capers, red onion and olive oil


Salads:

Warm spinach and radicchio salad with a pancetta-balsamic dressing and pecorino
shavings

Grilled quail salad over greens of frisee’ and red endive with marinated artichokes, shaved fennel and golden teardrop tomatoes

Roasted golden beet salad over greens of arugula with a whole-grain mustard and balsamic dressing

Tossed antipasto – Select imported cheeses and dry cured meats sliced thin and tossed with field greens, garbanzo beans and marinated olives

Soups :

Stufato de Fungi – Tuscan mushroom stew with pearl onions, bell peppers, crushed herbs and Parmigianino

Pizza :

Coppa, calamatta olives, artichoke hearts and sunflower seeds
Mushroom pate’, fontina cheese, prosciutto and soft herbs
Sundried tomato tapenade, fresh mozzarella, chopped basil and roasted garlic


Entrée’s :

Venison Osso Bucco – Braised shank with caramelized onions, okra, baby carrots and winter herbs served over soft asiago polenta

Veal Scaloppini – Paper thin slices sautéed with smoked tomatoes and black trumpet mushrooms and served with red potatoes and asparagus

Pork loin Roulade – Center-cut loin stuffed and rolled with smoked sweet onions and apples. Served with gratin of potatoes and swiss chard. Finished with marsala enhanced natural juices

Melanzane- Thin slices of eggplant grilled and rolled with herbed ricotta cheese, marinara, béchamel and a nest of cappelini

Porcini Chicken – Stuffed breast finished with a sherry-pistacio sauce. Served with rice and grilled asparagus

NY strip laced with cracked black pepper and grilled to perfection. Finished with a wild mushroom-mediera au jus

Loin of wild boar – Seared with brandy infused bing cherries, roast shallots and natural juices

Pork tenderloin – Stuffed with artichoke hearts and gorgonzola. Finished with a light honey glaze

Bucatini Vongole – Fresh bay clams sautéed with garlic, crushed chilies, sweet vermouth and meyer lemon tossed with straw pasta

Fresh Tomato Cioppino – A new twist on a classic using a fresh tomatoes, basil, seasonal seafood and a white wine sauce

Desserts :

Pumpkin Jacquline – A crispy warm soufflé cake that is flamed with a bourbon-pecan caramel sauce and vanilla ice cream

Baked Apple Tart – Served warm with a mint crème fraiche

Tiramisu with chocolate carved Cibo logo

Peaches Gratin – with brown sugar, cinnamon and mini biscotti

This weeks Gelato - Pistacio