Catherine Lombardi Restaurant
Catherine Lombardi
| L | M | M | G | V | S | D |
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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 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
Italian-Inspired Dining and Refined Bar
valutazione
Recensioni
fotografia
menù
+$3
With parmigiano & balsamic cherries
The finest cured ham in the world
With roasted peppers and basil
With sweet & spicy marinara
Garlic, butter & white wine
Garlic ricotta, mozzarella & marinara
Mozzarella & prosciutto sandwiched between bread & fried
House-Made Garlic Bread and Beef Gravy
Pecans & honey vinaigrette
Tomatoes, onions & balsamic
Parmigiano-reggiano & croutons
Parmigiano-reggiano & pesto vinaigrette
Over linguini
Parmigiano-reggiano cream sauce
Roasted garlic risotto, tomato & fennel confit
Marinara, mint and sopressata
Walnut basil pesto cream & roasted peppers
Bolognese
Marinara & meatballs
Sausage (hot or sweet), broccoli rabe & garlic
Rustic lasagna stuffed with meat & cheese
With pappardelle pasta
Parmesan cream sauce, bolognese
Garlic ricotta and marinara
Prosciutto & asparagus
With sautéed spinach & marinara
With macaroni & marinara
Goat Cheese, Tarragon Cream Sauce, Roasted Peppers
Sausage, mushrooms, peppers and onions
Mushrooms and sautéed arugula
Sautéed spinach, polenta, braising jus
Sausage stuffing, polenta & spinach
sweet or hot
red or black
Gelato - Vanilla, Strawberry, Mocha; Sorbet - Chocolate, Strawberry Campari
with Vanilla Ice Cream; Baked to Order, Please Allow 15 Minutes
with Mixed Berry Sauce
Baked to Order, Please Allow 15 Minutes
Powdered Sugar; Cooked to Order, Please Allow 15 Minutes
Cinnamon, Dulce de Leche; Cooked to Order, Please Allow 15 Minutes
5yr Aged
Tequila, Vanilla, Branca Menta Mole Bitters, Dark Chocolate, Cream
Ruby Port, Cognac, Pear Eau de Vie, Cinnamon
with Roasted Peppers and Basil
With Fried Eggplant, Balsamic Vinegar and Fresh Mozzarella Sandwich
with Arugula Salad, Shaved Parmigiano-Reggiano and Capers
with Parmigiano-Reggiano
with Marinara and Lemon Caper Aioli
Thinly Sliced with Garlic Ricotta, Mozzarella, Basil, Marinara
With Marinara, Mozzarella, and Pasta Salad
Mozzarella and Prosciutto Sandwiched Between Bread and Fried
Carozza with Anchovy and Prosciutto
With Balsamic Dipping Sauce
Marinara & Meatballs
with Pappardelle Pasta
Parmigiano-Reggiano aged 22-24 months
Creamy yet spicy Cow's milk cheese
Raw Sheep's Milk Cheese, Aged 60 days in Oak. Dusted in Olive Ash
Washed-rind semi-soft Goat cheese in the style of Taleggio
Creamy blend of pasteurized Cow, Goat and Sheep milk
Pasteurized milk of Piedmont Cows & Sheep
with Roasted Peppers and Basil
With Fried Eggplant, Balsamic Vinegar and Fresh Mozzarella Sandwich
With Arugula Salad, Shaved Parmigiano-Reggiano and Capers
with Parmigiano-Reggiano
with Marinara and Lemon Caper Aioli
Thinly Sliced with Garlic Ricotta, Mozzarella, Basil, Marinara
With Marinara, Mozzarella, and Pasta Salad
Mozzarella and Prosciutto Sandwiched Between Bread and Fried
Carozza with Anchovy and Prosciutto
with Onion Dip
With Balsamic Dipping Sauce
Marinara & Meatballs
with Pappardelle Pasta
Parmigiano-Reggiano aged 22-24 months
Creamy yet spicy Cow's milk cheese
Raw Sheep's Milk Cheese, Aged 60 days in Oak. Dusted in Olive Ash
Washed-rind semi-soft Goat cheese in the style of Taleggio
Creamy blend of pasteurized Cow, Goat and Sheep milk
Pasteurized milk of Piedmont Cows & Sheep
Gelato - Vanilla, Strawberry, Mocha; Sorbet - Chocolate, Strawberry Campari
with Vanilla Ice Cream; Baked to Order, Please Allow 15 Minutes
with Mixed Berry Sauce
Baked to Order, Please Allow 15 Minutes
Powdered Sugar; Cooked to Order, Please Allow 15 Minutes
Cinnamon, Dulce de Leche; Cooked to Order, Please Allow 15 Minutes
5yr Aged
Tequila, Vanilla, Branca Menta Mole Bitters, Dark Chocolate, Cream
Ruby Port, Cognac, Pear Eau de Vie, Cinnamon
with Roasted Peppers and Basil
With Fried Eggplant, Balsamic Vinegar and Fresh Mozzarella Sandwich
with Arugula Salad, Shaved Parmigiano-Reggiano and Capers
with Parmigiano-Reggiano
with Marinara and Lemon Caper Aioli
Thinly Sliced with Garlic Ricotta, Mozzarella, Basil, Marinara
With Marinara, Mozzarella, and Pasta Salad
Mozzarella and Prosciutto Sandwiched Between Bread and Fried
Carozza with Anchovy and Prosciutto
With Balsamic Dipping Sauce
Marinara & Meatballs
with Pappardelle Pasta
Parmigiano-Reggiano aged 22-24 months
Creamy yet spicy Cow's milk cheese
Raw Sheep's Milk Cheese, Aged 60 days in Oak. Dusted in Olive Ash
Washed-rind semi-soft Goat cheese in the style of Taleggio
Creamy blend of pasteurized Cow, Goat and Sheep milk
Pasteurized milk of Piedmont Cows & Sheep
with Roasted Peppers and Basil
With Fried Eggplant, Balsamic Vinegar and Fresh Mozzarella Sandwich
With Arugula Salad, Shaved Parmigiano-Reggiano and Capers
with Parmigiano-Reggiano
with Marinara and Lemon Caper Aioli
Thinly Sliced with Garlic Ricotta, Mozzarella, Basil, Marinara
With Marinara, Mozzarella, and Pasta Salad
Mozzarella and Prosciutto Sandwiched Between Bread and Fried
Carozza with Anchovy and Prosciutto
with Onion Dip
With Balsamic Dipping Sauce
Marinara & Meatballs
with Pappardelle Pasta
Parmigiano-Reggiano aged 22-24 months
Creamy yet spicy Cow's milk cheese
Raw Sheep's Milk Cheese, Aged 60 days in Oak. Dusted in Olive Ash
Washed-rind semi-soft Goat cheese in the style of Taleggio
Creamy blend of pasteurized Cow, Goat and Sheep milk
Pasteurized milk of Piedmont Cows & Sheep
with Parmigiano & Balsamic Cherries
with Sweet & Spicy Marinara
Parmigiano-Reggiano & Italian Herbs, Bread Crumbs
Arugula, Sundried Tomatoes, Balsamic, Crostini (Serves Two)
Garlic, Butter & White Wine
Garlic Ricotta, Mozzarella & Marinara
Roasted Red Peppers, Basil
Garlic Bread & Beef Jus
Pecans & Honey Vinaigrette
Parmigiano-Reggiano & Croutons
Piquillo Peppers, Cucumber, Red Onion & Balsamic Vinaigrette
Rustic Lasagna stuffed with Meat & Cheese
Bolognese and Reggiano Cream Sauce
with Pappardelle Pasta
Bolognese and Reggiano Cream Sauce
Garlic Ricotta and Marinara
Roasted Crimini & Shiitake Mushrooms Truffle Cream Sauce
Tarragon Cream Sauce, Spinach, Red Peppers
with Sautéed Spinach & Marinara
with Spaghetti & Marinara
Sausage, Mushrooms, Red Peppers and Onions (Choice of White or Dark Meat)
Mushrooms and Sautéed Arugula
Lemon, White Wine, Garlic, Sautéed Spinach
Basil Pesto Cream & Roasted Peppers
Marinara & Meatballs
Sausage (hot or sweet), Broccoli Rabe & Garlic
Over Basil Linguini
Marinara, Mint and Soppressata
Parmigiano-Reggiano Cream Sauce
with Vanilla Ice Cream Baked to Order, Please Allow 15 Minutes
with Mixed Berry Sauce
Baked to Order, Please Allow 15 Minutes
with Vanilla Ice Cream Baked to Order, Please Allow 15 Minutes
Baked to Order, Please Allow 15 Minutes
Ruby Port, Cognac, Pear Eau de Vie, Cinnamon
Herradura Tequila, Vanilla Liqueur Branca Menta, Coco Pandan, Cream
Ruby Port, Cognac, Pear Eau de Vie, Cinnamon
Herradura Tequila, Vanilla Liqueur Branca Menta, Coco Pandan, Cinnamon
Very Hard Cow's Milk Cheese from Switzerland. Buttery, spicy notes.
Firm Cow's Milk Gouda from Holland. Salty with a butterscotch color. Grainy texture due to the crystalized enzymes that run through.
A dense and cakey goat cheese from California with several weeks of cave ageing. Truffles are added to Cypress Grove's famous Humboldt Fog to create a new and delicious cheese.
A tart and tangy combination of cow's and goat's milk cheese. This triple creme cheese is buttery with a touch of lemon and plenty of mushroom and wet straw.
A semi-soft cow's milk cheese hailing from Venice Italy. Aged 3 to 6 months with a herb ash rind and infused with black truffles.
A semi-soft cheese from Cypress Grove Creamery in California. Characterized by a line of vegetable ash running down the middle, this cheese is bright, clean, and with a lemony note.
Full bodied cheddar from Beehive Creamery in Utah. The rind is developed by hand rubbing a combination of finely ground espresso coffee beans and lavender, offering a complex nutty flavor and a smooth semi-firm texture.
Robust blue Cheese From Sequatchie Cove Creamery. The cheese is aged with bourbon soaked fig leaves and offers a complex and dense paste with notes of bacon, dark chocolate, and tropical fruit.
Aged for at least 9 months. This cheddar style cheese from Iowa is made with vegetarian rennet with a light sweetness, crumbly texture, and a slight crunch for calcium crystallization.
Gelato - Vanilla, Strawberry, Mocha; Sorbet - Chocolate, Strawberry Campari
with Vanilla Ice Cream; Baked to Order, Please Allow 15 Minutes
with Mixed Berry Sauce
Baked to Order, Please Allow 15 Minutes
Powdered Sugar; Cooked to Order, Please Allow 15 Minutes
Cinnamon, Dulce de Leche; Cooked to Order, Please Allow 15 Minutes
5yr Aged
Tequila, Vanilla, Branca Menta Mole Bitters, Dark Chocolate, Cream
Ruby Port, Cognac, Pear Eau de Vie, Cinnamon
with Roasted Peppers and Basil
With Fried Eggplant, Balsamic Vinegar and Fresh Mozzarella Sandwich
with Arugula Salad, Shaved Parmigiano-Reggiano and Capers
with Parmigiano-Reggiano
with Marinara and Lemon Caper Aioli
Thinly Sliced with Garlic Ricotta, Mozzarella, Basil, Marinara
With Marinara, Mozzarella, and Pasta Salad
Mozzarella and Prosciutto Sandwiched Between Bread and Fried
Carozza with Anchovy and Prosciutto
With Balsamic Dipping Sauce
Marinara & Meatballs
with Pappardelle Pasta
Parmigiano-Reggiano aged 22-24 months
Creamy yet spicy Cow's milk cheese
Raw Sheep's Milk Cheese, Aged 60 days in Oak. Dusted in Olive Ash
Washed-rind semi-soft Goat cheese in the style of Taleggio
Creamy blend of pasteurized Cow, Goat and Sheep milk
Pasteurized milk of Piedmont Cows & Sheep
with Roasted Peppers and Basil
With Fried Eggplant, Balsamic Vinegar and Fresh Mozzarella Sandwich
With Arugula Salad, Shaved Parmigiano-Reggiano and Capers
with Parmigiano-Reggiano
with Marinara and Lemon Caper Aioli
Thinly Sliced with Garlic Ricotta, Mozzarella, Basil, Marinara
With Marinara, Mozzarella, and Pasta Salad
Mozzarella and Prosciutto Sandwiched Between Bread and Fried
Carozza with Anchovy and Prosciutto
with Onion Dip
With Balsamic Dipping Sauce
Marinara & Meatballs
with Pappardelle Pasta
Parmigiano-Reggiano aged 22-24 months
Creamy yet spicy Cow's milk cheese
Raw Sheep's Milk Cheese, Aged 60 days in Oak. Dusted in Olive Ash
Washed-rind semi-soft Goat cheese in the style of Taleggio
Creamy blend of pasteurized Cow, Goat and Sheep milk
Pasteurized milk of Piedmont Cows & Sheep
with Vanilla Ice Cream Baked to Order, Please Allow 15 Minutes
with Mixed Berry Sauce
Baked to Order, Please Allow 15 Minutes
with Vanilla Ice Cream Baked to Order, Please Allow 15 Minutes
Baked to Order, Please Allow 15 Minutes
Ruby Port, Cognac, Pear Eau de Vie, Cinnamon
Herradura Tequila, Vanilla Liqueur Branca Menta, Coco Pandan, Cream
Ruby Port, Cognac, Pear Eau de Vie, Cinnamon
Herradura Tequila, Vanilla Liqueur Branca Menta, Coco Pandan, Cinnamon
Very Hard Cow's Milk Cheese from Switzerland. Buttery, spicy notes.
Firm Cow's Milk Gouda from Holland. Salty with a butterscotch color. Grainy texture due to the crystalized enzymes that run through.
A dense and cakey goat cheese from California with several weeks of cave ageing. Truffles are added to Cypress Grove's famous Humboldt Fog to create a new and delicious cheese.
A tart and tangy combination of cow's and goat's milk cheese. This triple creme cheese is buttery with a touch of lemon and plenty of mushroom and wet straw.
A semi-soft cow's milk cheese hailing from Venice Italy. Aged 3 to 6 months with a herb ash rind and infused with black truffles.
A semi-soft cheese from Cypress Grove Creamery in California. Characterized by a line of vegetable ash running down the middle, this cheese is bright, clean, and with a lemony note.
Full bodied cheddar from Beehive Creamery in Utah. The rind is developed by hand rubbing a combination of finely ground espresso coffee beans and lavender, offering a complex nutty flavor and a smooth semi-firm texture.
Robust blue Cheese From Sequatchie Cove Creamery. The cheese is aged with bourbon soaked fig leaves and offers a complex and dense paste with notes of bacon, dark chocolate, and tropical fruit.
Aged for at least 9 months. This cheddar style cheese from Iowa is made with vegetarian rennet with a light sweetness, crumbly texture, and a slight crunch for calcium crystallization.
with Parmigiano Balsamic Cherries
with Sweet Spicy Marinara
Parmigiano-Reggiano Italian Herbs, Bread Crumbs
Arugula, Sundried Tomatoes, Balsamic, Crostini (Serves Two)
Garlic, Butter White Wine
Garlic Ricotta, Mozzarella Marinara
Roasted Red Peppers, Basil
Garlic Bread Beef Jus
Pecans Honey Vinaigrette
Parmigiano-Reggiano Croutons
Piquillo Peppers, Cucumber, Red Onion Balsamic Vinaigrette
Rustic Lasagna stuffed with Meat Cheese
Bolognese and Reggiano Cream Sauce
with Pappardelle Pasta
Bolognese and Reggiano Cream Sauce
Garlic Ricotta and Marinara
Roasted Crimini Shiitake Mushrooms Truffle Cream Sauce
Tarragon Cream Sauce, Spinach, Red Peppers
with Sautéed Spinach Marinara
with Spaghetti Marinara
Sausage, Mushrooms, Red Peppers and Onions (Choice of White or Dark Meat)
Mushrooms and Sautéed Arugula
Lemon, White Wine, Garlic, Sautéed Spinach
Basil Pesto Cream Roasted Peppers
Marinara Meatballs
Sausage (hot or sweet), Broccoli Rabe Garlic
Over Basil Linguini
Marinara, Mint and Soppressata
Parmigiano-Reggiano Cream Sauce
with Vanilla Ice Cream Baked to Order, Please Allow 15 Minutes
with Mixed Berry Sauce
Baked to Order, Please Allow 15 Minutes
with Vanilla Ice Cream Baked to Order, Please Allow 15 Minutes
Baked to Order, Please Allow 15 Minutes
Ruby Port, Cognac, Pear Eau de Vie, Cinnamon
Herradura Tequila, Vanilla Liqueur Branca Menta, Coco Pandan, Cream
Ruby Port, Cognac, Pear Eau de Vie, Cinnamon
Herradura Tequila, Vanilla Liqueur Branca Menta, Coco Pandan, Cinnamon
Very Hard Cow's Milk Cheese from Switzerland. Buttery, spicy notes.
Firm Cow's Milk Gouda from Holland. Salty with a butterscotch color. Grainy texture due to the crystalized enzymes that run through.
A dense and cakey goat cheese from California with several weeks of cave ageing. Truffles are added to Cypress Grove's famous Humboldt Fog to create a new and delicious cheese.
A tart and tangy combination of cow's and goat's milk cheese. This triple creme cheese is buttery with a touch of lemon and plenty of mushroom and wet straw.
A semi-soft cow's milk cheese hailing from Venice Italy. Aged 3 to 6 months with a herb ash rind and infused with black truffles.
A semi-soft cheese from Cypress Grove Creamery in California. Characterized by a line of vegetable ash running down the middle, this cheese is bright, clean, and with a lemony note.
Full bodied cheddar from Beehive Creamery in Utah. The rind is developed by hand rubbing a combination of finely ground espresso coffee beans and lavender, offering a complex nutty flavor and a smooth semi-firm texture.
Robust blue Cheese From Sequatchie Cove Creamery. The cheese is aged with bourbon soaked fig leaves and offers a complex and dense paste with notes of bacon, dark chocolate, and tropical fruit.
Aged for at least 9 months. This cheddar style cheese from Iowa is made with vegetarian rennet with a light sweetness, crumbly texture, and a slight crunch for calcium crystallization.
Gelato - Vanilla, Strawberry, Mocha; Sorbet - Chocolate, Strawberry Campari
with Vanilla Ice Cream; Baked to Order, Please Allow 15 Minutes
with Mixed Berry Sauce
Baked to Order, Please Allow 15 Minutes
Powdered Sugar; Cooked to Order, Please Allow 15 Minutes
Cinnamon, Dulce de Leche; Cooked to Order, Please Allow 15 Minutes
5yr Aged
Tequila, Vanilla, Branca Menta Mole Bitters, Dark Chocolate, Cream
Ruby Port, Cognac, Pear Eau de Vie, Cinnamon
with Roasted Peppers and Basil
With Fried Eggplant, Balsamic Vinegar and Fresh Mozzarella Sandwich
with Arugula Salad, Shaved Parmigiano-Reggiano and Capers
with Parmigiano-Reggiano
with Marinara and Lemon Caper Aioli
Thinly Sliced with Garlic Ricotta, Mozzarella, Basil, Marinara
With Marinara, Mozzarella, and Pasta Salad
Mozzarella and Prosciutto Sandwiched Between Bread and Fried
Carozza with Anchovy and Prosciutto
With Balsamic Dipping Sauce
Marinara & Meatballs
with Pappardelle Pasta
Parmigiano-Reggiano aged 22-24 months
Creamy yet spicy Cow's milk cheese
Raw Sheep's Milk Cheese, Aged 60 days in Oak. Dusted in Olive Ash
Washed-rind semi-soft Goat cheese in the style of Taleggio
Creamy blend of pasteurized Cow, Goat and Sheep milk
Pasteurized milk of Piedmont Cows & Sheep
with Roasted Peppers and Basil
With Fried Eggplant, Balsamic Vinegar and Fresh Mozzarella Sandwich
With Arugula Salad, Shaved Parmigiano-Reggiano and Capers
with Parmigiano-Reggiano
with Marinara and Lemon Caper Aioli
Thinly Sliced with Garlic Ricotta, Mozzarella, Basil, Marinara
With Marinara, Mozzarella, and Pasta Salad
Mozzarella and Prosciutto Sandwiched Between Bread and Fried
Carozza with Anchovy and Prosciutto
with Onion Dip
With Balsamic Dipping Sauce
Marinara & Meatballs
with Pappardelle Pasta
Parmigiano-Reggiano aged 22-24 months
Creamy yet spicy Cow's milk cheese
Raw Sheep's Milk Cheese, Aged 60 days in Oak. Dusted in Olive Ash
Washed-rind semi-soft Goat cheese in the style of Taleggio
Creamy blend of pasteurized Cow, Goat and Sheep milk
Pasteurized milk of Piedmont Cows & Sheep
with Vanilla Ice Cream Baked to Order, Please Allow 15 Minutes
with Mixed Berry Sauce
Baked to Order, Please Allow 15 Minutes
with Vanilla Ice Cream Baked to Order, Please Allow 15 Minutes
Baked to Order, Please Allow 15 Minutes
Ruby Port, Cognac, Pear Eau de Vie, Cinnamon
Herradura Tequila, Vanilla Liqueur Branca Menta, Coco Pandan, Cream
Ruby Port, Cognac, Pear Eau de Vie, Cinnamon
Herradura Tequila, Vanilla Liqueur Branca Menta, Coco Pandan, Cinnamon
Very Hard Cow's Milk Cheese from Switzerland. Buttery, spicy notes.
Firm Cow's Milk Gouda from Holland. Salty with a butterscotch color. Grainy texture due to the crystalized enzymes that run through.
A dense and cakey goat cheese from California with several weeks of cave ageing. Truffles are added to Cypress Grove's famous Humboldt Fog to create a new and delicious cheese.
A tart and tangy combination of cow's and goat's milk cheese. This triple creme cheese is buttery with a touch of lemon and plenty of mushroom and wet straw.
A semi-soft cow's milk cheese hailing from Venice Italy. Aged 3 to 6 months with a herb ash rind and infused with black truffles.
A semi-soft cheese from Cypress Grove Creamery in California. Characterized by a line of vegetable ash running down the middle, this cheese is bright, clean, and with a lemony note.
Full bodied cheddar from Beehive Creamery in Utah. The rind is developed by hand rubbing a combination of finely ground espresso coffee beans and lavender, offering a complex nutty flavor and a smooth semi-firm texture.
Robust blue Cheese From Sequatchie Cove Creamery. The cheese is aged with bourbon soaked fig leaves and offers a complex and dense paste with notes of bacon, dark chocolate, and tropical fruit.
Aged for at least 9 months. This cheddar style cheese from Iowa is made with vegetarian rennet with a light sweetness, crumbly texture, and a slight crunch for calcium crystallization.
with Vanilla Ice Cream Baked to Order, Please Allow 15 Minutes
with Mixed Berry Sauce
Baked to Order, Please Allow 15 Minutes
with Vanilla Ice Cream Baked to Order, Please Allow 15 Minutes
Baked to Order, Please Allow 15 Minutes
Ruby Port, Cognac, Pear Eau de Vie, Cinnamon
Herradura Tequila, Vanilla Liqueur Branca Menta, Coco Pandan, Cream
Ruby Port, Cognac, Pear Eau de Vie, Cinnamon
Herradura Tequila, Vanilla Liqueur Branca Menta, Coco Pandan, Cinnamon
Very Hard Cow's Milk Cheese from Switzerland. Buttery, spicy notes.
Firm Cow's Milk Gouda from Holland. Salty with a butterscotch color. Grainy texture due to the crystalized enzymes that run through.
A dense and cakey goat cheese from California with several weeks of cave ageing. Truffles are added to Cypress Grove's famous Humboldt Fog to create a new and delicious cheese.
A tart and tangy combination of cow's and goat's milk cheese. This triple creme cheese is buttery with a touch of lemon and plenty of mushroom and wet straw.
A semi-soft cow's milk cheese hailing from Venice Italy. Aged 3 to 6 months with a herb ash rind and infused with black truffles.
A semi-soft cheese from Cypress Grove Creamery in California. Characterized by a line of vegetable ash running down the middle, this cheese is bright, clean, and with a lemony note.
Full bodied cheddar from Beehive Creamery in Utah. The rind is developed by hand rubbing a combination of finely ground espresso coffee beans and lavender, offering a complex nutty flavor and a smooth semi-firm texture.
Robust blue Cheese From Sequatchie Cove Creamery. The cheese is aged with bourbon soaked fig leaves and offers a complex and dense paste with notes of bacon, dark chocolate, and tropical fruit.
Aged for at least 9 months. This cheddar style cheese from Iowa is made with vegetarian rennet with a light sweetness, crumbly texture, and a slight crunch for calcium crystallization.
with Parmigiano & Balsamic Cherries
with Sweet & Spicy Marinara
Parmigiano-Reggiano & Italian Herbs, Bread Crumbs
Arugula, Sundried Tomatoes, Balsamic, Crostini (Serves Two)
Garlic, Butter & White Wine
Garlic Ricotta, Mozzarella & Marinara
Roasted Red Peppers, Basil
Garlic Bread & Beef Jus
Pecans & Honey Vinaigrette
Parmigiano-Reggiano & Croutons
Piquillo Peppers, Cucumber, Red Onion & Balsamic Vinaigrette
Rustic Lasagna stuffed with Meat & Cheese
Bolognese and Reggiano Cream Sauce
with Pappardelle Pasta
Bolognese and Reggiano Cream Sauce
Garlic Ricotta and Marinara
Roasted Crimini & Shiitake Mushrooms Truffle Cream Sauce
Tarragon Cream Sauce, Spinach, Red Peppers
with Sautéed Spinach & Marinara
with Spaghetti & Marinara
Sausage, Mushrooms, Red Peppers and Onions (Choice of White or Dark Meat)
Mushrooms and Sautéed Arugula
Lemon, White Wine, Garlic, Sautéed Spinach
Basil Pesto Cream & Roasted Peppers
Marinara & Meatballs
Sausage (hot or sweet), Broccoli Rabe & Garlic
Over Basil Linguini
Marinara, Mint and Soppressata
Parmigiano-Reggiano Cream Sauce
