Risotto dinner fall 2014

All appetizers served with warm herbed pita

tapas

tapas

Risotto’s Menu Designed and prepared by : Executive Chef Edward Bizzarro

all tapas served with warm herbed pita

duo of hummus

traditional garlic hummus and a roasted jalapeĂąo cilantro hummus. 7

Sous Chef Robert Henderson

glc chips

thinly sliced fried potatoes topped with asiago cheese sauce and tomato cilantro salsa. 8

mediterranean trio

tzatziki, falafels, and grape leaves. 8

artichoke wontons

spinach and artichoke stuffed wontons topped with bell peppers, tomatoes, and avocado sour cream. 8

eggplant roulade

fried eggplant rolled with fresh basil, ricotta, and roasted red peppers. finished with a tomato cream sauce. 8

primo risotto

chicken, cappicola ham, and swiss cheese in a crispy risotto shell served over hollandaise sauce. 9

pork tostada

pineapple mango braised pork served over fried wontons and topped with a nappa cabbage slaw. 8

calamari

fried calamari, banana peppers, and cherry peppers drizzled with sweet chili sauce. finished with sesame seeds and accompanied by a sriracha mayo. 9

crab cakes

pan seared lump crab cakes served over a spicy srirachi and caper remoulade. 10

berry apple salmon

grilled salmon topped with apple fennel slaw and sesame seeds served over a blueberry gastrique. 11

spicy shrimp

cajun lime shrimp served over coconut panna cotta. finished with a mango granola salsa. 11

salads salads caprese skewers

cherry tomatoes, fresh mozzarella, red onion, and fresh basil topped with a sweet balsamic glaze. 8

tabouleh lettuce wraps

mint, shredded carrots, radish, and quinoa in an iceberg lettuce wrap. finished with tatziki dressing. 9

kale salad

kale, shredded fried wontons, oranges, and walnuts tossed with a prickly pear vinaigrette and goat cheese. 9

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risotto risotto mushroom and asparagus

sautéed asparagus in a creamy mushroom risotto with toasted walnuts and grilled asparagus. finished with a truffle oil drizzle. 19

citrus chicken

roasted airline chicken breast served over a lemon and fresh herb risotto. finished with a light orange cream sauce and grilled asparagus. 19

peachy pork risotto

seared peach risotto cakes topped with braised pork. finished with a spicy peach barbeque sauce and blackberries. 20

surf and turf

grilled new york strip steak served over a shrimp risotto. finished with seafood butter and grilled asparagus. 23

scallop risotto

snap peas, peppadews, and shaved carrots in a sweet and spicy risotto topped with seared sea scallops and toasted almonds. 23

entrées entrées chicken francaise

egg battered chicken sautéed and topped with a lemon butter sauce. served over pasta and accompanied with asparagus. 18

chicken marsala

sautéed chicken and mushrooms in a creamy marsala butter sauce. served over pasta and sautéed kale. 18

crispy chicken

panko fried chicken stuffed with provolone and peppadews. served over a plantain, bacon, and avocado hash with a sriracha hollandaise sauce. 19

ny strip

grilled new york strip steak accompanied with seasoned steak fries and asparagus. 20

walnut encrusted salmon

grilled salmon filet lightly tossed in walnut crumble topped with a light lemon cream sauce. served over jasmine rice and sautéed kale. 21

ahi tuna

flash seared sesame ahi tuna served over jalapeño hummus, arugula, and quinoa. finished with a raspberry sauce and fried wonton strips. 22

dijon scallops

seared sea scallops served over sautéed kale, roasted potatoes and a caramelized cauliflower purée. finished with a creamy bacon dijon sauce. 23

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