 |
 |
 |
| |
 |
|
 |
|
Creating a restaurant concept is like a multi-million dollar mansion.
It's creating a work of art that people will appreciate
JACK MANCINI |
VALENTINES
MENU
February 14, 2010
|
|
Antipasti |
|
|
|
Lobster Bisque |
$14 |
Fresh Maine Lobster in a
bisque soup
|
|
Calamari Fritti |
$15 |
Golden
fried Calamari and sliced
Zucchini served with homemade
spicy chili
sauce
|
|
Carpaccio Di Manzo Alla
Cipriani
|
$16 |
Thinly Sliced Beef
Tenderloin Served with Shaved Parmesan Cheese, Homemade Sweet Mustard
Aioli, and Truffle Essence
|
|
Stone
Crabs |
$ M.P |
Jumbo stone
crabs served with
mustard aioli
|
|
Insalate |
|
|
|
|
|
Insalata di Cesare
|
$13 |
Traditional Caesar Salad
with Shaved Parmesan and Garlic Croutons
|
|
Rucola
Salad |
$13 |
Fresh Organic Baby
Arugola, Tomatoes, and Parmesan Cheese with Lemon Vinaigrette
|
|
Insalata Mancini |
$14 |
Organic
red and golden
Beets, Arugula, Walnuts and shaved Ricotta
Salata cheese
with a Balsamic dressing
|
|
Bufala
Mozzarella Alla Caprese |
$16 |
Imported
fresh Buffala Mozzarella, Beefsteak Tomatoes and
fresh basil in a Olive Oil and Balsamic
reduction
(Add Shrimp $6/ea add Chicken $5)
|
|
Primi Piatti |
|
|
|
Gnocchi Alle Noci
E Gongonzola |
$24 |
Homemade
potato dumplings
tossed with Gorgonzola cheese
sauce and walnuts
|
|
Bombolotti Alla Bolognese |
$30 |
Paccheri di Gragnano
tube pasta with
traditional Bolognese style
meat ragu
|
|
Casoncelli Alla Bergamasca |
$31 |
Chef Pietro
mother’s recipe of
hand crafted
ravioli filled
with braised Veal, Parmesan Cheese and
Amaretto cookie in
a brown butter
sage sauce with
crispy Pancetta
|
|
Risotto
di Mare |
$33 |
Carnaroli
risotto with clams, mussels, calamari and shrimp
in a olive oil garlic pomodoro sauce
|
|
Fettuccine
Alla Aragosta |
$39 |
Sautéed
fresh whole Maine lobster in olive oil,
garlic, and cherry tomatoes in a sexy bed of
fettuccine
|
|
Carne
e Pesci |
|
|
|
Pollo
Alla Griglia
Al Mattone |
$28 |
Tuscan
herb marinated chicken, pressed on our piastra and served with spinach
and grilled Tallegio polenta
|
|
Osso
Bucco Alla
Milanese |
$34 |
16 oz. veal ossobucco
stewed with celery, carrots, onion and Chardonnay
wine served on a bed of saffron risotto
|
|
Dover
Sole Alla
Mugnaia |
$36 |
Sautéed
Dover sole served with roasted potatoes and
spinach in a beurre blanc sauce
|
|
Branzino
Alle Erbe
Aromatiche |
$39 |
Herb
filled whole sea bass filleted tableside with baby green beans and
lemon sauce, a house specialty
|
|
Chilean Sea
Bass Alle
Mandorle |
$41 |
Sautéed
Chilean sea bass, almond crusted, served
with baby carrots and garlicky mashed potatoes
|
|
Braciola Di
Maiale Ripiena |
$33 |
Sautéed
double cut pork chop filled with pancetta and onion with caramelized
pear served with garlicky mashed potatoes and green beans in a goat
cheese, port wine sauce
|
|
Filetto
Ai Ferri |
$44 |
Grilled
black angus filet mignon, with baby carrots
and roasted potatoes in a barolo wine sauce
|
add half lobster
|
$16 |
|
Medaglioni Di Vitello Alla Romana |
$30 |
Sautéed Dover Sole Filets
with Olive Oil and Served with Roasted Potatoes and Spinach in a
Beurre Blanc Sauce
|
|
Aragosta alla Grilia |
$49 |
Thinly
pounded veal medalions with prosciutto and fresh sage served over
sautéed spinach in a dry marsala sauce
|
|
Dolci |
$13 |
|
Panna
Cotta Alle
Fragole |
|
Strawberry panna cotta with
fresh berries |
|
Torta
Di Cioccolata
Con
Gelato Al
Nocciole
|
|
Warm molten chocolate cake with hazelnut gelato |
|
Tiramisu |
Lady fingers soaked in espresso with
mascarpone cream
|
|
Gelati
E Sorbetti |
|
|
|
A fresh variety of ice cream
|
|
|
|
|
|
Executive Chef: Pietro Rota.
Your Host: Jack Mancini |
|
info@mancinisrestaurant.com |
