chefnicholasdipaolo.com
FRENCH
A
soft boiled egg
R C
fresh goat cheese, fresh herbs
Caramelized Onion & Mushroom Tart
gorgonzola crema
L V
poached tender & served with red wine vinaigrette
Duck Liver Mousse
topped with port jelly, served with toast points
D C C
wasabi aioli
T T
mirin, avocado, potato gaufrette
Italian
A B
bolognese, pecorino
E R
ricotta, grated cheese, basil
C R
focaccia, fresh goat cheese
T R T
sundried tomato confit, pesto
B D
tomato basil, sundried bell pepper & goat cheese
M M
with marinara & ricotta
B S
lemon, garlic, white wine
P S
Grilled octopus with olives, marinara, fresh herb, grilled ciabatta
NEW AMERICAN & GASTRO PUB
T M C
truffle & cheese béchamel layered with fresh semolina pasta
R S C P P
sour cream & chive
S S P
baked with southwest style vegetable risotto, manchego
J S P B
cheddar grits, prickly pear maple drizzle
C G S
charred pineapple, cilantro lime vinaigrette, seasoned avocado
O S S T
fried in garlic butter, served with roasted potato
G L
red onion, parsley, sumac, tzatziki, grilled pita
M C S
garnished with yucca puree
F C S
ginger chili marmalade, cilantro & lime
S C
with cognac spiked cocktail sauce & lemon crowns
C
traditional ceviche with dry sea scallops, garlic, lemon & cilantro
served with croutons
M C
fennel white wine broth with a giant crouton for dipping
F S C’ D H T O O
4 2 5 1
APPETIZERS
*M R *
cold shelled mussels tossed with saffron aioli& served with croutons
*T*
foie gras pate poached in white wine then served chilled with brioche toast
points
garnished with port poached pear
*Angry Lobster*
spicy tomato & lemon garlic butter sauce
*R B*
prawns, jonah or stone crab, oysters, lobster & ceviche
*Oysters Available, 3 D M
subject to market availability & price
with mignonette, cocktail sauce & dijonnaise
*C S*
buckwheat blinis potato pancakes
Included with Chef’s Tastings & Formal Wedding Dinners
Family Style & Buffets May Add The Following For an Additional Charge
chefnicholasdipaolo.com
FRENCH
S
Red Bell Pepper & Fennel Bisque
served hot or cold
Soupe au Pistou
minestrone garnished with pesto
Vichyssoise
classic cold potato leek soup
Shrimp & Lobster Bisque
butter croutons
S
F C
celeriac dijonnaise, beets, tomatoes, & boiled
bibb lettuce, beet vinaigrette
H V
toasted almond, sweet vinaigrette
S C
julienned & marinated in sesame vinaigrette,
garnished with parsley leaf
ITALIAN
S
T W B
with ground fennel sausage & escarole
P F
minestrone with white bean & macaroni
S
italian egg drop soup with spinach & chicken broth
C T
fresh tomatoes, cream, croutons
S
Tri Colore
endive, arugula & radicchio
aged D.O.P. balsamic vinaigrette
T R O
fresh minced garlic, oregano, lemon vinaigrette
R O G
charred apple, cherries & stilton,
red oak & champagne vinaigrette
Arugula
red onion, tomato, black olives, red wine vinaigrette
NEW AMERICAN & GASTRO PUB
S
B S
toasted spiced pumpkin seeds
C G
garnished with ahi tuna
G
cold tomato cucumber soup
avocado garnish
B C
shredded cheddar garnish
C C
parsley leaf
Corn & Crab Chowder
cream, black bean, crispy tortilla
B B
saffron cream with mussels
S
C H S
iceberg, tomato, red onion, carrot,
red wine vinaigrette
M G P V
red onion, fennel, red bell pepper,
sherry vinaigrette
C
the authentic tijuana recipe
dijon, garlic, anchovy, lemon,
reggiano & ...
C C
no dairy or anchovy caesar variant
using chipotle instead
B S
with warm bacon balsamic dressing
C M
iceberg, roasted corn, cucumber, tomato,
creamy oregano dressing
I W
homemade bacon lardon, stilton,
candied walnuts, tomato & onion
SOUPS & SALADS Additional charges apply for items marked *
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PENNE
V
tomato cream, red onion, basil,
pecorino
P
olives, anchovies, caper tomato,
Reggiano, fresh oregano
W P S
julienned vegetables, romano
fresh herbs gremolata
RIGATONI
Bolognese
angus ground beef, tomato,
basil & garlic
Gorgonzola Green Apple
red onion, red bell pepper, chives
Baked Ziti
Pomodoro, mozzarella, ricotta
great if you want lunch the next day!
FRESH GNOCCHI
P G
basil pesto, cream
C
ricotta gnocchi, grape tomato, bacon, garlic & olive oil
R
semolina cakes baked with reggiano & served with sage brown butter
OTHER PASTA
S A O
garlic, olive oil, parsley
P P
ditalini, peas, tomato broth, locatelli
A A O
“little ear” shaped macaroni, sweet fennel sausage,
broccoli rabe,
O P
roasted vegetables, garlic & olive oil
FRESH SEMOLINA PASTAS
M
pasta crepes filled with fresh ricotta, then baked & topped with pomodoro
T A
fresh linguine style noodles with guanciale & tomato
P F
lasagna with sausage & mozzarella
F A
chef nick’s first apprenticeship in manhattan was at the famous alfredo’s
of rome. now located in rockefeller center, this is their original recipe
P
large hand cut noodles with mushrooms, reggiano & cream
L V
white or red (spicy) clam sauce,
fresh manilla clams
T D
fettucine style noodles with spicy tomato & lobster
PASTA ,
RISOTTO
M
saffron & mascarpone
T O R
prosciutto & peas
F
porcini, black truffle, reggiano
C
scallion, pimento, manchego, cilantro
B S
mascarpone, chestnuts, cipollini
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SEAFOOD 100%
A S
pesto grape tomatoes
M S B
aka bronzini, loup de mer.
lemon, olives, x.v.o.o.
S M
poached in white wine
with mussels, dijon, cream
P S M “’ ”
lightly floured, lemon,
wine, butter, caper
B S
balsamic dijon glaze
S A T
soy brown butter
S B
black truffle butter
M C P
natural reduction
Semi Surf & Turf
NY or tenderloin with
maître d butter & scampi
with lemon, garlic
INCLUDED WITH CHEF’S TASTINGS & FORMALS
F S B
,
*C*
shellfish stew poached with lobster,
mussels, calamari & shrimp,
served with garlic crostini
*B*
french fish stew with an assortment
of fresh fin fish pached with
shrimp & saffron,
served with rouille & croutons
*Dry Diver Sea Scallops*
cumin curry seared
yucca puree garnish
*Broiled Spiny Lobster Tails*
drawn butter, lemon
*Surf & Turf *
petite filet mignon & lobster tail with all the trimmings
BEEF, VEAL & LAMB
W 100% USDA C B A B,
USDA P WG
N.Y. STRIP
, , ,
RIBEYE
TENDERLOIN
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OPTIONAL SAUCES
PRIME RIB
au jus, horseradish cream
SHORT RIBS BOURGIGNON
wasabi mashed potato
VEAL OSSO BUCO
sautéed medallions
FOWL & GAME
100% ,
F R B C
bone-in breasts, boneless 1/2’s, whole roasted & galantine, scallopini
optional sauces, citrus vinaigrette, herb beurre blanc & the 3 below
S
floured & sautéed medallions
Choose Your Preparation
Maple Farm’s Duck
sliced seared breasts with apple brandy cider sauce or l’orange, confit
Fossil Farm’s Pheasant
dressing, natural jus
Whetstone Valley Free Range Goose
gooseberry dressing, mushroom gravy
All Natural Minowa Capon
wild rice dressing, rosemary, sage, natural jus
ENTREES *Additional charges apply for items marked *
M
mushrooms
& marsala
P
lemon, caper
wine, butter
S
prosciutto crust,
sage sauce
B
G C
A P
R W R
Au Jus
Horseradish Cream
chefnicholasdipaolo.com
VEGETABLE SIDES
G G B
B H C
S B S
G B, R
C S
S S
R B
R C
B S C
B S G
C G
P B R C
POTATO & STARCH SIDES
P P
P G D
N S M P
R B Y
R B B P
R H F P
P W F
H P
S P P
W R P
I C
C C
SIDE DISHES
chefnicholasdipaolo.com
CAKES & TARTS
NY S C
strawberry or chocolate sauce
B B C
chambord raspberry coulis
B C
fresh berries & jam baked in bourbon glazed puff pastry
B
phyllo dough layered with pistachio, fried in butter
& scented with rose water
C C
A giant chocolate chip cookie
topped with whipped cream & fresh berries
M C C
gooey centered chocolate soufflé cake
S T B P
date custard baked with brioche
T L B P
three milks custard baked with challah
B W
bourbon syrup glazed, cream
B/Z
fried dough dusted in powdered sugar
CHILLED PUDDINGS & CUSTARDS
F C M
belgian chocolate with merengue and chilled to a rich airy pudding
R R P
carnaroli rice cooked in sweet milk with currants
S S
butter pound cake layered with fresh cream and strawberries
T
italian mascarpone custard with anisette toast dipped in espresso
C P C
chilled ganache served with mascarpone top
C C
chilled custard topped with caramel
C B
creamy egg pudding topped with a slightly burnt candy top
S C B
italian pudding topped with caramel & sea salt
B Z
fresh berries chilled in sweet marsala hollandaise
DESSERTS
Semifreddo
-
M
S
S-B
N
C M
C
Fresh Crepes Flambées
I
S
grand marnier, ornage
C
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S
,
C B
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