Wine Dinner

Thursday October 14, 2010

Join us for a spectacular meal featuring wine pairings from

Banville & Jones Wine Merchants

6:30 Quaffing & Appetizers

7:00 Dinner

Menu:

Assorted appetizers featuring Duck Breast & Black Truffles

Terlan Pinot Grigio

Prosciutto & Fig Pizza

Paolo Scavino Dolcetto d'Alba

Veal Osso Buco with gnocchi

Tolaini Valdisanti & Scavino Barolo

Goat Cheese Cake with fig & apricot compote and candied pecans

Colle Dei Venti Moscato d'Asti

$65 per person (plus tax & gratuity)

Seating is limited so call early!

Contact Becca @ 402-342-2050 for reservations

We look forward to seeing you!

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Tuesday Night is Pizza & Sangria Night!

Stop in for a Margherita Pizza & a Carafe of our house-made Sangria for only $25.00!! available from 4 p.m. to close
(additional toppings extra)

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Chefs Demonstration at Omaha's Farmers Market

5/8/2010

Chef Bobby's notes

            Today I wanted to help people better utilize their herb gardens throughout the year.  I prepared three different pesto’s for today and served them on baked baguette with grilled chicken and slow roasted bell peppers.  The reason I chose pesto was it is so universal, shelf stable and cheap.  Pesto can be served warm or cold, eaten as a snack, served as a pasta sauce, great with all proteins and can be served as a garnish for many different appetizers.  We also served today our new reformulated pizzas and the reviews were outstanding (pesto is also great on pizza). 

            Instead of listing the recipe for each individual pesto I want to give you a skeleton recipe that you can use to make pretty much any pesto.  However, today I made a cilantro-walnut pesto, watercress-toasted almond pesto and basil-pine nut pesto. 

Makes 3 cups of Pesto

Oil        1 cup
Fresh Herb       3   cups
chopped up Nuts 1.5 cups   
for additional flavor try toasting them in the oven
Salt                  1 Tablespoon
Pepper             1 Tablespoon

            All you will need for this recipe is a food processor or if you have a hand held stick mixer you can use that to.  Put everything except for the oil into the processor, turn it on and then add the oil slowly.  If you are using a hand held stick mixer go ahead and put the oil in with everything and mix. 

            Another reason pesto is so great is you can make it your own based on what your favorite oil, nut, herb and seasonings are.  A little hint that we do sometimes is use Dijon mustard or citrus juices in them to flavor them as well. 

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Now Featuring Chocolate Souffles and Affogato for dessert!

Save room for these delectable offerings from our Pastry Chef - Tina. Join us after the show or stop in for a sweet treat in the afternoon. Guaranteed to make you smile...

Good things come to those who wait....please allow 20 minutes for the preparation of souffles.

New Year's Eve

2009

Menu

Soup & Salad

Caesar - romaine lettuce tossed with our classic Caesar dressing topped with Romano cheese and toasted croutons. 4.95

Field Salad - mixed greens tossed with white balsamic - pear viniagrette, topped with strawberries and candied walnuts. 4.95

Asparagus Bisque - with lump crab, micro greens and fried shallots. Cup 4.95 Bowl 7.95

Tapas & Pizzas

Crab Cakes - seared and served over pepperonata with aioli. 11.95

Dates - stuffed with mascarpone and Marcona almonds, wrapped with Coppa ham. 8.95

Roasted Duck Tart - pulled duck, spinach, walnuts and butternut squash served in a toasted tart shell with Marsala sauce and crispy leeks. 10.95

Short Rib Ravioli - house made short rib ravioli simmered in wild mushroom demi. 10.95

Mussels - sauteed with prosciutto, tomatoes and basil in sherry cream sauce. 9.95

Calamari - fried, topped with banana peppers and basil, served with marinara. 8.95

Spinach Artichoke Dip - baked and served with crispy Ciabatta. 8.95

Roasted Vegetable Pizza - our Neapolitan style crust topped with bell peppers, mushrooms, eggplant, onions, Romano and Mozzarella cheeses. 12.95

Sausage Pizza - caramelized fennel, roasted mushrooms, Italian sausage, Romano & Mozzarella cheeses. 14.95

Pasta

All pastas are prepared in- house and served topped with grated Romano cheese.

Start your meal with a cup of soup or small salad. 2.50

Caponata Raw - bell peppers, artichoke hearts, basil, eggplant, green onions, garlic and chili flakes tossed with Italian sausage, tomato rigatoni & fresh Mozzarella. 16.95

Seafood Alfredo - shrimp, scallops, mussels and clams tossed with sun dried tomatoes, sweet peas and angel hair pasta in our creamy white wine alfredo sauce. 18.95

Bistecca - grilled flat iron steak fanned over black pepper fettuccini tossed with mushrooms, red bell peppers, peas and leeks in Marsala sauce, topped with crumbled gorgonzola. 19.95

Basil Pesto - large grilled shrimp served over campanelle pasta tossed with artichoke hearts, sun dried tomatoes and basil pesto. 17.95

Pollo - slow roasted pulled chicken, artichoke hearts, peas and basil sauteed in olive oil & garlic with fusilli pasta. 17.95

Marinara - our version of this classic red sauce tossed with meatballs and radiatori pasta, finished with melted Mozzarella. 16.95

Parma Rosa - mushrooms, leeks and peas simmered in creamy tomato sauce with shrimp & grilled vegetable filled ravioli, topped with grilled chicken. 18.95

Lasagna Bolognese - sheets of fresh pasta layered with sliced tomatoes, basil, ricotta cheese, Bolognese sauce and Mozzarella cheese, served with grilled Ciabatta. 17.95

Carbonara - pancetta, peas and red onions tossed with conchiglie pasta and egg, topped with grilled salmon. 18.95

Entrees

Start your meal with a cup of soup, small Caesar or a field salad. 2.50

Beef Tenderloin - bacon wrapped, gorgonzola crusted medallions grilled and served over a succotash of roasted red potatoes, porcini mushrooms, butternut squash and Brussels sprouts with peppercorn demi glace. 38.95

Salmon - stuffed with Serrano ham, crab & asparagus, baked on a cedar plank and served over wild rice pilaf with roasted Roma tomato sauce. 29.95

Veal Marsala - tender cutlets of veal simmered with red bell peppers, mushrooms, leeks and basil in Marsala butter sauce. Served over black pepper fettuccini with grilled asparagus. 27.95

Diver Scallops - pan seared and studded around butternut squash, goat cheese and black mission fig strudel with Amaretto cream sauce. 33.95

Ribeye - grilled and served beside gruyere, spinach and potato Pave with Cognac cream and crispy leeks. 34.95

Stuffed Chicken - filled with prosciutto, provolone cheese and oven roasted tomatoes, baked and served with grilled asparagus over angel hair pasta tossed with alfredo sauce. 28.95

Chilean Seabass - herb crusted, seared and served with roasted shallot vinaigrette over root vegetable and winter squash "risotto". 36.95

Pork Tenderloin - grilled and baked with gorgonzola crust, served with whipped Yukon potatoes smothered in caramelized fennel-portabella ragout. 28.95

Chicken & Shrimp Picatta - chicken breast & prawns simmered in white wine-lemon butter sauce with red onions, artichoke hearts and capers. Served over black pepper fettuccini with grilled asparagus. 26.95

Lamb Chops - pistachio crusted and presented over Asiago potato gnocchi and wilted spinach with sun dried tomato pesto. 34.95

Lobster Risotto - lobster meat, peas, oven roasted tomatoes and tarragon simmered with Arborio rice in a creamy Prosecco broth, topped with crispy lleks and shaved Piave cheese. 32.95

Veal Osso Buco - slow braised in a red wine-rosemary broth served over Asiago-potato gnocchi, topped with gremolata. 33.95

Stop in after the fireworks and warm up with a glass of good cheer!

Too Many Chefs in the Kitchen

September 20th, 2009.
Vivace

James (Bobby) Mekiney

Amuse Bouche
 Date, Maracona Almond, Mascarpone, Coppa Ham

Salad
Foie Gras, Pomegranate, Pistachios, Tarragon, Barley
Pairing: Rotari Brut

Fish
Prosciutto wrapped Halibut, Tomato Carpaccio, Mozzarella Pearls, Baby Arugula and lemon citronette.
Pairing: Tocai

Sorbet
Blood Orange

Entree
Duck Breast, Roasted Garlic & Short Rib Ravioli, Mushrooms, Sherry and Leeks.
Pairing: Cusumano Benuara

Dessert
Poppyseed Cake, Lemon Curd, Italian Buttercream, Lace Cookie
Pairing: Limoncello & Espresso

Join us for Sunday Brunch, Italian Style!

Serving from 10 A.M. to 2 P.M., enjoy our delicious brunch and lunch favorites while people watching from the best view in the Old Market! We look forward to seeing you soon!

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