Café Menu
JUNE 2010
●
HORS D'OEUVRES
SALTED MIXED NUTS, MIXED OLIVES, CHEESE STRAWS & DRIED
APRICOTS 10
COCKTAIL SWEDISH MEATBALLS with Fig Dipping Sauce 12
SPINACH PATE with Roquefort, Sliced Apples & Toasted
Pecans 12
MUSHROOM PATE with Almond & Wild Mushroom Sauce 14
ZUCHINNI CAKES with Crème Fraiche 10
PEARS with BLUE CHEESE & PROSCIUTTO 13
SEAFOOD PARTYBITES (Lobster/Coconut Cup, Smoked
Salmon Puff, Spicy 18
Crab Roll and Shrimp Fiesta)
MINI EMPANADAS (Vegetarian) Mexican Salsa with
Fontina, Sante-Fe Chile 15
Southwestern Black Bean and Serrano Chile & Green Olives)
SHRIMP BRUSCHETTA (Chopped Shrimp, Avocado,
Mozzarella, Tomato, 16
Red Onion & Cilantro)
MINI BURGERS with Caramelized Onion and Gorgonzola 15
MINI HAUTE DOGS EN CROUTE with Champagne mustard 13
●
SALADS
SLICED CHICKEN add $4.00 SLICED ROAST-BEEF add $5.00 CHOPPED
SHRIMP add $6.00
ARUGULA & MIX GREENS
12
Avocado, Pears, Spiced Walnuts, Dried Cranberries, Red Onion
& Crumbled Blue Cheese
in Balsamic Vinaigrette
GREEN SALAD WITH GOAT CHEESE & PISTACHIOS 13
Mesclun Greens, Cucumber, Red Bell Pepper, Red Onion,
Avocado,
Fresh Goat Cheese & Roasted Pistachios in a Tangy
Vinaigrette
ROCKET SALAD 17
Bresaola (Dried Filet of Beef), Arugula & Shaved Parmesan in
Vinaigrette
FRESH MOZZARELLA & TOMATO 13
Mozzarella, Sliced Vine-Ripened Tomato, Roasted Sweet Fresh
Peppers & Basil
Extra Virgin Olive Oil, Balsamic Vinaigrette
WARM SMOKED DUCK BREAST 18
Baby Arugula & Romaine, New Potatoes, Sautéed Wild
Mushrooms, Red Onion, Goat Cheese
in Shallot Balsamic Vinaigrette
CURRY CHICKEN SALAD 12
White Chicken, Water Chestnuts, Scallions, Almonds & Golden
Raisins
in a Creamy Curry Dressing.
TUNA & TUSCAN BEAN SALAD 15
Tuna, Cannellini Beans, Italian Parsley, Fresh Basil & Red
Onion
coated in Olive Oil and Vinegar.
● PLATES
QUICHE LORRAINE 15
Served with House Salad
SPINACH, ARTICHOKE, ROASED RED PEPPER QUICHE 16
Served with Chopped House Salad
ASSORTED MEATS 19
Soppressata, Prosciutto, Hot Capicolla, Breasola &
Cacciatore
Wedges of Parmesan, Provolone Cheese, Marinated Green &
Black Olives, Mustard
COUNTRY PATE 17
Duck Mousse with Truffles, Vegetable Terrene, De Campagne
Cornichons, Nicoise Olives, Plum Mostarda & Petits Toast
BAKED MINI BRIE (Serves Four to Six) 25
Dusted in Curry Powder, Mango Chutney, Chopped Cashews with
French Baquette
OPEN GRILLED CHICKEN & PROSCIUTTO SANDWICH 15
Chicken, Prosciutto, Fresh Mozzarella, Sliced Tomato, Fresh
Basil & Pesto Sauce
WINE & ROSES QUESADILLAS 16
Chicken or Vegetable served with guacamole and sour cream
● PASTA
CAPELLINI 17
Chicken Truffle Sausage, Broccoli Rabe, Garlic & Olive Oil
CAPELLINI BOLOGNESE 16
Light and Delicious in our Homemade Meat Sauce
LINGUINE with CHICKEN 17
Sliced Chicken, Mushrooms, Fresh Garlic, Basil in our
Homemade Pink Sauce
LINGUINE with PESTO 15
Simply Delicious in our Homemade Pesto Sauce
BORSETTI with SAUSAGE & BROCCOLI RABE 18
in a light Garlic Cream Sauce
WALNUT & GORGONZOLA RAVIOLI with Brown Butter & Sage
17
PORTOBELLO MUSHROOM RAVIOLI 17
Artichoke, Peas, Fennel, Thyme, Red Onion in Garlic, Olive
Oil & Sweet Butter
RIGATONI 17
Mini Meatballs, Mushrooms, and Fresh Basil in Homemade Pink
Sauce
PENNE 16
with Monterey Jack, Ricotta Cheese, & Fresh Basil, in
Classic Bolognese Sauce
● GOURMET PRESSED SANDWICHES
WINE & ROSE'S SANDWICHES ARE FRESHLY PREPARED ON CIABATTA
BREAD,
PRESSED, MELTED TO PERFECTION AND SERVED WITH OUR HOUSE
SALAD.
PROSCIUTTO, SUN-DRIED TOMATO & FRESH MOZZARELLA 14
with Fresh Fig Jam
SMOKED DUCK BREAST, CHERRIES, ARUGULA, & BLUE CHEESE
15
with Balsamic Marinade
GRILLED CHICKEN, APPLES, WALNUTS & STILTON 14
with Citrus Mayonnaise
ROAST BEEF, SAUTED PEPPERS, ONIONS & MONTERY JACK 15
with Horseradish Spread
ROASTED VEGETABLES & CHEVRE 13
EGGPLANT, ZUCCHINI, SUN-DRIED TOMATO, ONION
with Balsamic Marinade
● GLOBAL CHEESE
SERVED WITH ASSORTED FRESH FRUIT, MEMBRILLO, FIG JAM, WALNUT
DATE AND COUNTRY BREAD
3 Cheeses - $17 4 Cheeses - $19 5 Cheeses - $21 6 Cheeses -
$23
7 Cheeses - $25 8 Cheeses - $27 9 Cheeses - $29 10 Cheeses -
$31
_ ENGLAND
Blacksticks Blue - Semi-soft and creamy texture with a tangy
flavor, blue-veined with an amber hue from Preston,
Lancashire. Pasteurized cow's milk.
_ FRANCE
Les Delice de Cremiers - Three layered soft and creamy
texture with a rich buttery flavor. A slight salt tang on
the finish. Creamy and Dreamy. Pasteurized cow's milk.
Comte - Hard and creamy texture, aged 6 months, resulting in
a piquant, yet sweet and nutty flavor. Cows graze upon the
Jura Mountains. Unpasteurized cow's milk.
Sainte Maure - Firm and crumbly texture, traditionally aged
log form, resulting in a lovely, musty, citrus flavor that
intensifies with age. Pasteurized goat's milk.
Morbier - Two layered semi-soft with a complex, bold fruity
flavor and slight nutty tang. Morning milking and evening
milking are separated by the characteristic thin ash.
Yellow, ivory interior with smooth texture. Unpasteurized
cow's milk.
_ HOLLAND
Gouda - Hard and creamy texture, aged for 5 years. Sweet and
fruity taste that intensifies with age, named after the
Dutch town, Gouda, outside Rotterdam. Pasteurized cow's
milk.
_ IRELAND
Cashel Blue - Semisoft, mild and creamy texture, the ivory
paste is laced with blue veins and offers notes of caramel
and cedar to the taste. Pasteurized cow's milk
_ ITALY
Castle Rosso - Dry, crumbly texture, yet creamy in mouth,
aged 3 months. Grassy and earthy flavors. Unpasteurized
cow's milk.
Ubriacone - Firm and crumbly but open texture that is fairly
wet. Hints of pineapple on the taste. The cheese is bathed
in a local Prosecco wine. Unpasteurized cow's milk.
Robiola - Silky, smooth and creamy texture. Well balanced,
buttery flavors. Made in the Northern Region of Langhe.
Pasteurized cow's and sheep's milk.
_ SPAIN
Manchego - Firm texture, medium aged. A nutty, sweet and
tangy flavor. The sheep graze upon the plains of La Mancha,
the land of Don Quixote. Pasteurized sheep's milk.
_ UNITED STATES
Fiscalini Cheddar - Hard texture, aged 2 years. Rich,
buttery and sharp tasting. A true farmstead cheese made in
Modesto, California. Unpasteurized cow's milk.
Midnight Moon - Firm, dry and crumbly texture, aged for at
least 1 year. The taste has a warm, nutty flavor with hints
of caramel. Pasteurized goat's milk.
Toma Celena - Dry and firm texture, aged 5 months. Slightly
sharp and zippy with a little spice flavor. Made in
Cooperstown, New York. Unpasteurized cow's milk.
●
DESSERT
Warm Chocolate Saucy Cake with Fresh Strawberries 10
Flourless Chocolate Truffle Cake 10
Chocolate Gianduja Cake with hazelnut 10
Cheesecake with Fresh Strawberries 11
Mini Carrot Cake 10
Apple Brown Betty Cake with Cinnamon Gelato 12
● CAFÉ & BEVERAGES
Espresso 4
Cappuccino 7
Assorted Teas 6
Aranciata 5
Limonata 5
Pellegrino 7
Panna 7
