Emilio's Restaurant
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22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
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Italian Dining and Event Venue
valutazione
Recensioni
menù
field greens tossed w/italian vinaigrette shaved carrot & parmigiano cheese, red onion, cucumber & gaeta olives
creamy miniature cow’s milk cheese wrapped in prosciutto di parma, baked & served warm over poached pear w/a fig glaze
radicchio grilled w/olive oil & served w/gorgonzola, pancetta & balsamic
mushroom cap roasted w/shallots, wine & rosemary filled w/a warm faro salad w/raisins & gorgonzola
belgian endive w/gorgonzola cheese poached bosc pear & caramelized walnuts
classic sweet sausage boiled, then roasted sliced & served over lentils, wine & herbs
classic ‘buttery’ mozzarella served w/ crostini & artisan prosciutto & salami
sweet & spicy italian sausage sauté` w/ broccoli di rabe, garlic, olive oil & cherry peppers
our own plum tomato basil sauce served over fresh pasta
traditional ragu made from wild boar red wine, touch of tomato & herbs
our chef’s daily offering of fino arborio rice from novara
our take on a neapolitan classic, our own house made veal meatballs slow cooked in a zesty tomato/herb sauce
handmade ricotta & swisschard filled pillows served in walnut cream sauce
big bellied’ ravioli filled w/roasted beets & gorgonzola w/parmigiano served w/ fresh sage & sweet butter sauce
‘big bellied’ ravioli filled w/parmigiano, ricotta & tuscan cacciato cheese w/black truffle served in a demi-glace
fresh sheets of pasta rolled & stuffed w/veal, spinach, ricotta & parmigiano then baked w/a bolognese meat sauce
veal scaloppine topped w/ parma proscuitto & fresh sage served over sauté` spinach w/a white wine/butter sauce
veal scaloppini topped w/grilled artichoke & melted shaved parmigiano cheese
veal scallopini sauté` w/sweet peppers san marzano tomato & garlic w/sauté broccoli di rabe
veal scaloppini pan seared w/breadcrumbs seasoned w/minced capers, anchovy, garlic parsley & cheese topped w/san marzano
angus beef short ribs slow cooked w/ wine & herbs served w/creamy gorgonzola polenta
local cornish hen butterflied & marinated w/garlic, olive oil & wine roasted crispy in cast iron skillet
breast of chicken topped w/’smoked prosciutto & melted fontina
breast of chicken stuffed w/a medley of fall mushrooms & ricotta roasted w/wine & herbs
whole fresh wild mediterranean sea bass roasted & filleted tableside
field greens tossed w/italian vinaigrette shaved carrot parmigiano cheese, red onion, cucumber gaeta olives
creamy miniature cow’s milk cheese wrapped in prosciutto di parma, baked served warm over poached pear w/a fig glaze
radicchio grilled w/olive oil served w/gorgonzola, pancetta balsamic
mushroom cap roasted w/shallots, wine rosemary filled w/a warm faro salad w/raisins gorgonzola
belgian endive w/gorgonzola cheese poached bosc pear caramelized walnuts
classic sweet sausage boiled, then roasted sliced served over lentils, wine herbs
classic ‘buttery’ mozzarella served w/ crostini artisan prosciutto salami
sweet spicy italian sausage sauté` w/ broccoli di rabe, garlic, olive oil cherry peppers
our own plum tomato basil sauce served over fresh pasta
traditional ragu made from wild boar red wine, touch of tomato herbs
our chef’s daily offering of fino arborio rice from novara
our take on a neapolitan classic, our own house made veal meatballs slow cooked in a zesty tomato/herb sauce
handmade ricotta swisschard filled pillows served in walnut cream sauce
big bellied’ ravioli filled w/roasted beets gorgonzola w/parmigiano served w/ fresh sage sweet butter sauce
‘big bellied’ ravioli filled w/parmigiano, ricotta tuscan cacciato cheese w/black truffle served in a demi-glace
fresh sheets of pasta rolled stuffed w/veal, spinach, ricotta parmigiano then baked w/a bolognese meat sauce
veal scaloppine topped w/ parma proscuitto fresh sage served over sauté` spinach w/a white wine/butter sauce
veal scaloppini topped w/grilled artichoke melted shaved parmigiano cheese
veal scallopini sauté` w/sweet peppers san marzano tomato garlic w/sauté broccoli di rabe
veal scaloppini pan seared w/breadcrumbs seasoned w/minced capers, anchovy, garlic parsley cheese topped w/san marzano
angus beef short ribs slow cooked w/ wine herbs served w/creamy gorgonzola polenta
local cornish hen butterflied marinated w/garlic, olive oil wine roasted crispy in cast iron skillet
breast of chicken topped w/’smoked prosciutto melted fontina
breast of chicken stuffed w/a medley of fall mushrooms ricotta roasted w/wine herbs
whole fresh wild mediterranean sea bass roasted filleted tableside
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