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Dinner Fall 2011

Antipasti
Polenta Con Funghi Trifolati

13.50

Soft Polenta with Mixed Wild Mushrooms

Gamberetti Con Fagiolini Cannellini, Fonduta di Pomodoro Alla Toscana

17.50

Grilled Shrimp with Cannellini Beans, Tuscan Style Tomato Fondue

Capesante Arrostite con Endivia Brasata, Salsa di Agrumi e Zenzero e Porri Fritti

17.50

Roasted Sea Scallops with Braised Endive, Citrus and Ginger Sauce Topped with Fried Leeks

Polpette di Granchio con Salsa alla Remolata

18.50

Baked Crab Cakes Served with Tartar Sauce

Insalata di Piovra alla Griglia con Patate Bollite, Cipolle Rosse Marinate all'Aceto Bianco

17.50

Grilled Octopus Served with Boiled Potato, Red Onion and Caper Drizzled with White Vinegar

Melanzane e Mozzarella alla Parmigiana

15.50

Baked Eggplant and Mozzarella Gratinee with a Light Tomato Sauce

Carciofi Arrostiti alla Veneziana

17.50

Roasted Baby Artichokes, with a Green Parsley Sauce, Roasted Garlic, Black Olives and Pecorino Cheese

Sardine alla Veneziana

16.50

Roasted Sardines with Vidalia Onions, Raisins and Pine Nuts in a Sweet and Sour Sauce

Prosciutto di Parma con Cestino di Parmigiano e Melone

17.50

Imported Prosciutto Served with Melon in a Parmesan Cheese Basket

La Classica Caprese

17.50

Fresh Imported Buffalo Mozzarella, Tomatoes, Basil and Olive Oil

Carpaccio di Manzo con Rucola e Scaglie di Parmigiano

16.50

Thinly Sliced Beef Carpaccio with Arugula and Parmesan Cheese

Tartara di Tonno Con Avocado e Cetrioli

19.50

Ahi Tuna Tartar Served with Avocado and Cucumbers

Insalate
Insalata di Pomodori con Fagiolini, Peperoni e Scaglie di Parmigiano Reggiano

13.50

Ripe Florida Tomatoes with String Beans, Yellow Peppers and Parmesan Shavings, Olive Oil and Aged Balsamic

Calamari alla Griglia con Pomodori e Olive Nere

14.50

Grilled Calamari Salad with Black Olives, Cherry Tomatoes and Lemon Oil

Barbabietole

13.50

Roasted Baby Beet and Mache Salad with Haricot Verts, Leeks, Goat Cheese and Walnut Dressing

Rucola

11.50

Warm Sweet and Sour Shallots, Shaved Parmesan Cheese and Kalamata Olive Dressing

Insalata Riccia con Lardoni e Gorgonzola Con lAceto allAglio

12.50

Curly Salad with Country Bacon and Gorgonzola Cheese served with Garlic Vinaigrette

Misticanza con Pomodorini a Ciliegia allOlio di Frantoio e Aceto Vecchio di Mosto

10.50

Mixed Green Salad with Cherry Tomatoes, Tuscan Olive Oil and Aged Balsamic Vinaigrette

Cesare con Crostone di Pane e Scaglie di Parmigiano


Classic Caesar Salad, Garlic Focaccia Croutons and Shaved Parmesan Cheese

11.50

Primi Piatti
* Homemade Pasta
Spagetti Integrali con Verdurine di Stagione alla Primavera con Caprino Gratinato

24.50

Whole Wheat Spaghetti Pasta with Seasonal Vegetables in a Garlic Olive Oil Sauce and Baked Goat Cheese

Pappardelle al Telefono in Salsa Rosa

24.50

* Wide Ribbon Pasta Pappardelle in a Pink Tomato Sauce with melted Mozzarella Cheese and Basil

Sedanini alla Norcina con Prosciutto Cotto, e Tartufo Nero


Small Rigatoni Pasta in a Pink Tomato Sauce with Italian Cooked Ham and Sliced Black Truffle
Bucatini all Amatriciana

24.50
23.50

Thick Spaghetti Pasta Bucatini with Onions, Bacon and Tomato Sauce Amatriciana Style

Tagliatelle Fresche Alla Bolognese

24.50

* Tagliatelle Pasta with Bolognese Sauce

Ravioloni di Ricotta di Bufala ed Erbe Selvatiche Profumati allo Zafferano

24.50

* Buffalo Ricotta and Fresh Herbs Filled Jumbo Ravioli in a Light Saffron Sauce

Spaghetti alle Vongole Veraci

27.50

Spaghetti with Clams, Roasted Garlic and White Wine

Penne allArrabbiata

19.00

Penne in a Spicy Tomato Sauce

Ravioli di Vitello in Salsa al Marsala e Noci Tostate

25.50

* Veal Filled Ravioli in a Cream Marsala Wine Sauce Topped with Toasted Walnuts

Tagliolini con Granseola, in Salsa Rosa Profumata al Cognac

27.50

* Homemade Thin Tagliolini Pasta in a Pink Cognac Sauce with Fresh Lump Crab Meat

Farfalline in Salsa Rosa con Salmone Fresco e Cuori di Carciofi

24.50

Little Bow Tie Pasta Farfalle in a Pink Tomato Sauce with Fresh Salmon and Artichoke Hearts

Ravioli di Zucca alla Mantovana al Burro Fuso e Salvia

24.50

* Homemade Ravioli Pasta filled with Roasted Pumpkin in a Butter and Sage Sauce

Gnocchi Verdi al Gorgonzola

24.50

* Potato and Spinach Dumpling Gnocchi in a Gorgonzola CheeseSauce

Lasagna allEmiliana

24.50

* Classic Meat and Cheese Lasagna Prepared Emiliana Style

Tonnarelli Sciue' Sciue' alla Moda Napoletana

26.50

* Homemade Spaghetti Chitarra Style in a Spicy Tomato Sauce with Clams, Calamari and Shrimp

Orecchiette Casereccie con Cime di Rapa e Gamberetti

23.50

* Homemade Little Shell "Orecchiette" Pasta in a Garlic Olive Oil Sauce with Shrimp and Broccoli Rape

Fazzoletti ai Funghi Selvatici

25.50

*Wide Hand Cutted Pasta with Mixed Wild Mushrooms, Garlic and White Truffle Oil

Cicatelli alla Pugliese con Ragu, Polpettine di Agnello e Parmigiano di Bufala Stagionato

26.50

* Large Cavatelli Pasta in a Lamb Meatballs (Polettine) and Lamb Ragout with Bufalo Parmesan Cheese

Risotto con Vegetali


Risotto with Mixed Vegetables

23.50

Remi Classic Signature Dishes


Garganelli alla Remi

25.50

*Garganelli with Garlic, Sauteed Shrimp and Medallions of Fried Zucchini in a Reduction of Balsamic Vinegar

Ravioli Marco Polo Ripeni di Tonno Fresco

25.50

*Ravioli Marco Polo Filled with Fresh Tuna in a Light Tomato Sauce with Shaved Pecorino Cheese

Spaghetti REMI Preparati Al Dente

23.50

Spaghetti REMI Prepared Al Dente, Sauteed with OvenDried Tomatoes, Garlic and Hot Pepper

Tonno Scottato ai Semi di Papaveri e Vegetali Misti al Forno

36.50

Seared Tuna Medium Rare, Seasoned with Poppy Seeds, Roasted Mixed Vegetables and a Balsamic Reduction

Fegato alla Veneziana

27.50

Venetian Style Calf Liver Sauteed with Onions, Served on Polenta

Vegetali Misti alla Griglia

22.50

Bell Peppers, Eggplant,, Endives, Red Onions,, Zucchini, Asparagus, Radicchio, Roasted Garlic, Fennel and Mushrooms

Entre
Branzino Del Mediterraneo

36.50

Mediterranean Sea Bass with Leeks, Steamed Potatoes, String Beans and Pesto

Salmone dellAtlantico in Crosta di Patate Profumato al Dragoncello e Prosecco con Spinaci


34.50
Potato Crusted Atlantic Salmon in a Prosecco and Taragon Sauce Served with Sauted Garlic Spinach
Filetto di Platessa in Crosta di Erbe alla Mugnaia
31.50
Roasted and Fresh Herbs Crusted Filet of Adriatic Sole in a Butter and Lemon Sauce with Sauted Vegetables

Ossobuco

39.50

Braised Veal Shank with Saffron Risotto

Petto di Pollo alla Padovana al Vino Rosso Servito con Pure di Patate

26.50

Roasted Free Range Chicken Breast in a Red Wine and Vegetables Sauce Served with Mashed Potato

Paillard di Pollo alla Griglia Con Spinaci Saltati al Profumo di Aglio

25.50

Marinated and Grilled Breast of Chicken Paillard, Served with Sauteed Spinach and Gold Roasted Garlic

Cotoletta Classica Milanese con Rucola e Pomodori

39.50

Pounded and Breaded Veal Chop Topped with Arugula and Fresh Tomatoes Milanese Style

Scaloppine di Vitello al Marsala e Funghi Misti con Pure di Patate e Vegetali Misti

37.50

Sauteed Veal Scaloppini in a Marsala and Mushroom Served with Mashed Potato and Vegetables

Entrecote alla Griglia Con Arugula E Patate Novelle Al Forno


Sliced Prime 14 oz. New York Strip with Arugula Salad and Roasted Potatoes

Side Order $ 6
Mashed Potatoes, Polenta, Sauted Spinach, Crispy Roasted Rosemary Potatoes

39.50

Dolci
All Desserts are made at Remi
Cioccolatissimo

10

Warm Soft Chocolate Cake with Vanilla Ice Cream


(Approximate Cooking Time 15 Minutes)

Crma Catalana

10

Crme Brulee

Tiramisu

10

Lady Fingers Dipped in Espresso with Mascarpone Cheese

Pera Brasata al Vino Rosso con Mousse alla Cannella

10

Ricotta Cheese Cake and Caramelized Pears Served with a Raspberry Sauce

Lemon Mousse

10

With Amaretti Crunch and Mango Sauce

Semifreddo Al Cioccolato Bianco e Liquore alla Nocciola

10

White Chocolate, Hazelnut Semifreddo Drizzled with Chocolate Sauce

Panna Cotta alla Vaniglia con Coulis di Lamponi

10

Panna Cotta with a Raspberry Coulis

Mousse di Cioccolato e Lamponi

10

Chocolate and Raspberry mousse

Cookies Venetian Style (for two)

14

Plate of Assorted Cookies and Sweets

Frutta di Bosco con Scelta di Gelato o al Naturale

15

Assortment of Mixed Berries, Served Plain or with choice of Whipped Cream or Gelato

Gelati e Sorbetti

Daily Selection of Homemade Sorbets /or/ Ice Cream

Cheeses
(Plate of Four Cheeses $ 15.00)
Fontina, Gorgonzola, Taleggio, Parmigiano Reggiano

Tea Box Selection $ 3.75


Coffee $ 2.50
Cappuccino $ 4.50
Espresso $ 3.50

Executive Chef: Giovanni Pinato


Chef de Cuisine: Julian Galindo Linare
For your convenience a service charge of 20% will be added to parties of 6 or more.
*Consuming raw or undercooked meat, eggs, and/or fish may increase your risk of food illness,
Especially if you have certain medical conditions
Please notify your Server if you have any Food Allergies.

Menu Items and Prices are subject to Change - REMI NYC, NY- 2011
www.reminy.com