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Fall/Winter 2011-12
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STARTERS
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- EMPANADAS (Argentina)
Beef, chicken turnovers
made Mendoza style accompanied with chimichurri sauce
- OLIVES (Italy, Spain & Greece)
house cured assorted olives from Italy, Spain and Greece
- PESTO BRUSCHETTA (Italy)
Grilled bread w. basil
pesto
- PULLED PORK NACHIOS(Texas)
These tasty-style nachos have
interesting spicy and sweet flavors that complement each other
perfectly)
- PAN CON TOMATE (Spain)
Grilled baguette rubbed with
garlic and fresh tomato, sea salt and olio verde
- GUACAMOLE (Mexicol)
A classic blend of fresh avocados,
jalapenos,cilantro, tomotoes and corn chips
- BREAD BASKET
Assortment of breads
- MINI BURGES (USA)
Hand crafted 100% sirlion with
cheddar cheese,tomato,onios on a toasted mini bun
- QUESO FUNDIDO(Mexico)
Melted cheese with chorizo, onions and Oaxaca cheese served in
a cast iron skillet
- QUESADILLAS (Mexico)
Flour tortillas with Portobello mushroom and mozzarella served
with spicy sauce Flour
tortillas with chicken sauteed onions and mozzarella served with
spicy sauce
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HOT DISHES
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- CHURRASCO(Argentina)
Grilled skirt steak sauteed onions
served with oven roasted potatoes
- BUTTERNUT SQUASH (South America)
Slowly roasted and topped with
taleggio cheese and a hint of cinnamon nutmeg – sea salt
- CHORICITOS AL JEREZ (Spain)
Red pimiento chorizos
sautéed with Spanish sherry served with white garlic alioli
- CITY VINO CORN (Peru)
Grilled off the cob Andean
corn sautéed in pepper-cummin compound butter
- CEVICHE(Peru)
Peruvian style ceviche,fresh
red snapper fish,red onions,lime ,yellow chile pepper and cilantrol
- PIQUILLOS RELLENOS (Spain)
Fire roasted piquillo
peppers stuffed with cabernet sauvignon braised short-ribs
- GAMBAS (Spain)
Garlic sautéed
prawns with Spanish smoked pimiento
- BLACK COD (Japan)
Fresh black cod roasted
with miso, served over butter melted leeks
- DUCK CONFIT (France)
Hudson Valley Duck legs
served with herb-roasted fingerling potatoes and honey truffle
sauce
- ARTICHOKES GRATIN
Romana style artichokes
with béchamel, mozzarella and parmiggiano
- CHICKEN SESAME KABOBS(Thailand)
Grilled marinated chicken
kabobs sprinkled with sesame seeds
- TORTILLA (Spain)
Classic egg, potato and
onion tart made Spanish style served in a cast iron skillet
- FISH TACOS (Mexico)
White fish wrapped in corn tortillas
- DUCK TACOS (Mexico)
Shredded peking duck with avocado
rolled in corn tortilla
- RIBS TACOS (Mexico)
Cabernet Sauvignon roasted short
ribs, avocado and corn tortillas
- BRUNCH BRUSCHETTA (Italy)
Ciabatta ,plum tomatoes,red onions,pinto
beans,mozzarella,avocado and basil drizzled with extra virgin
oil
- PASTA (Italy)
With basil pesto, marinara or
calamari arrabiatta
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| SALADS |
- GARDEN ROCKET
Baby arugula with shaved parmiggiano-reggiano
in balsamic vinaigrette
- SPINACH AND AVOCADO SALAD
mozzarella, tomatoes, spinach,
red onion and creamy parsley vinaigrette on an open pocket
- CAPRESE
Fresh mozzarella and tomato
with basil pesto and Olio Verde from Campania
- CHICKEN SALAD
Grilled chicken, spinach,
avocado, tomatoes, red onion in parmesan balsamic dressing
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SANDWICHES
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- SWISS
Classic ham and swiss
pressed on the grill
- PORTOBELLO
Roasted portobello mushrooms
and tallegio cheese with a sundried tomato pesto on a roll
- ROAST BEEF
Thinly sliced fresh roasted
beef, gruyere cheese, tomato and City Vino sauce on a roll
- BARCELONES
Soppresatta and manchego
with caramelized onions and a balsamic reduction pressed on the
grill
- SHORT RIBS
Red wine braised short-ribs
on a roll
- BOCADILLO
Grilled baquette rubbed
with fresh tomato and layered with Serrano Ham
- PIEDMONTES
Mortadella from Bologna made
with pistachios and black peppercorns with horseradish mayo on
pressed ciabatta
- CHICKEN
Grilled chicken breast, tomatoes,
avocado and mozzarella on ciabatta
- CHORIPAN
Grilled red pimiento chorizo
on ciabbata served with chimichurri
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CHEESE
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- CHEVRE: goat’s
milk cheese from La Loire (western France) fresh soft cheese,
chalky white with a delightfully tart flavor
- BRIE: cow’s
milk cheese from Meaux (central France) aged for 1 month, buttery-soft
cream colored with a earthy, truffle-like flavor
- FONTINA: cow’s
milk cheese from Val d’Aosta (northern Italy) aged for 4
months, semi-soft yet creamy with mild and nutty flavor
- MANCHEGO: sheeps
milk cheese from La Mancha (southern Spain) aged for 3 months,
rich, golden, sem-firm with a full, mellow flavor
- PARMIGIANO-REGGIANO:
cow’s milk cheese from Emilia-Romagna (north-central
Italy) aged for 14 months, hard, pale golden, with a rich, sharp
flavor
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CURED
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- SOPRESATTA: dry-cured
sausage from southern Italy, made with garlic, red pepper flakes
and white wine
- MORTADELLA: mild,
smooth sausage from Bologna, made with pistachios and black peppercorns
- JAMON SERRANO: meaty
soft dry-cured ham from Spain
- BRESAOLA: salty air-dried
beef from northern Italy
- CHORIZO: highly seasoned
smoked pork sausage from Spain made with garlic and paprika
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| DESSERT |
- CHOCOLATE CAKE (France)
Flourless, rich, decadent
chocolate cake, paired with sweet mascarpone
- DULCE DE LECHE & CHEESE
(Colombia)
Colombian caramel paired
with mozzarella cheese
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