Catering Menu |
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Antipasti
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20 people |
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Bruschetta |
75 |
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| Toasted bread with tomatoes marinated with olive oil, parmesan cheese, garlic, basil and arugula. | ||
Grigliata al fungi |
155 |
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Portobello mushroom with sun dried tomatoes, garlic, arugula, roasted, pine nuts, parmesan cheese. |
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| Grigliata di polenta
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115 |
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Grilled polenta toppped with feta cheese and a mushroom sauce. |
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Carpaccio di manzo
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135 |
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Thinly sliced beef with olive oil, lemon, capers, mustard and shaved parmesan cheese. |
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Antipasto misto
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195 |
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Fresh selection of marinated vegetables, cured meats and cheese. |
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Guazzeto di vongole e cozze
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175 |
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Clams and mussels steamed in garlic, wine, fresh tomato and basil. |
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Gamberi alla bordolese
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175 |
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Prawns sauteed in garlic, olive oil, black olives, fresh tomato in a wine sauce.. |
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Insalate |
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Mista verde |
75 |
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| Mixed green salad tossed in balsamic vinegar dressing. | ||
Insalate cesare |
115 |
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Romaine lettuce with anchovies, parmesan cheese and croutons. |
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Insalate spinaci |
115 |
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Fresh warm spinach, pancetta with house dressing. |
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Caprese
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135 |
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Sliced tomato topped with fresh mozzarella cheese, pesto and virgin olive oil. |
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Mista verde e formaggi di capra
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115 |
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Mixed greens and goat cheese tossed with croutons and balsamic vinegar. |
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Insalata di calamari marinati
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135 |
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Baby squid marinated in lemon, garlic and fresh herbs. |
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Primi Piatti |
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Cappellini al pomodori
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155 |
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Angel hair pasta with fresh tomato, fresh garlic, basil and extra virgin olive oil. |
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Penne con pollo
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195 |
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Pasta with chicken breast, artichokes, peas and sun dried tomatoes with marinara sauce. |
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Fettuccine vegetali mistro
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175 |
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Pasta with fresh tomato, basil, garlic and fresh seasonal vegetables. |
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Risotto del giorno (risotto of the day) |
A.Q. |
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Linguine con gamberi
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255 |
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Pasta with tiger prawns, tomatoes, mushrooms and white wine sauce. |
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Linguine con vongole o cozze
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255 |
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Pasta with clams, garlic and wine served with white or red sauce. |
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Agnolotti con verdure
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195 |
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Homemade pasta stuffed with vegetables and ricotta cheese served in a julian vegetables, white wine, garlic, fresh tomato and arugula. |
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Tortellini all carbonara
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215 |
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Pasta stuffed with chicken and veal in a light cream sauce with pancetta and peas. |
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Fettucine tre colori all 'adriatica
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275 |
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Three color fettuccine served in a wine, garlic, sundried tomato sauce with seafood. |
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Gnocchi del cardinale
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175 |
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Potato dumplings in a cream and tomato rosemary sauce. |
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Fussili alla rustica
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175 |
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Corkscrew pasta with diced tomato, capers, black olives, basil and garlic olive oil. |
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Ravioli quattro formagi
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195 |
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Pasta stuffed with four cheeses with marinara sauce fresh basil and garlic. |
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Secondi Piatti |
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| Pesce fresco del giorno (fresh fish of the day) | A.Q. |
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Vitello con capperi e limone
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295 |
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Veal scallopini with capers, lemon and white wine sauce. |
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Vitello con funghi e marsala
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315 |
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Veal scallopini in a marsala wine mushroom sauce. |
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Galetto con limone
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255 |
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Grilled game hen with sage, lemon and white wine sauce. |
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Gamberoni all spalti
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395 |
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Jumbo prawns sauteed in white wine, garlic, sun dried tomato and arugula. |
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Petti di pollo al rosimarino
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235 |
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Grilled chicken breast marinated with garlic and rosemary served with balsamic vinegar sauce. |
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Melanzane alla parmagiana
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195 |
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Breaded eggplant topped with mozzarella cheese, spinach and tomato sauce |
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Agnello all' italiana
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375 |
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Four lamb chops seasoned with rosemary and garlic served with mint sauce. |
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Tagliata di manzo
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355 |
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New York steak served on a bed of arugula in a barolo red wine sauce. |
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Spalti Ristorante 417 California Avenue Palo Alto, CA 94306 Phone: (650) 327-9390 • Fax: (650) 327-3733 |
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