chefnicholasdipaolo.com

FRENCH

A

hollandaise

R C

zucchini, pimento, tomato, eggplant, herbs

Caramelized Onion & Mushroom Tart

bleu cheese crema

Duck Liver Mousse

port jelly, toast points

C C

wasabi aioli

T T

mirin, sesame, avocado, fresh potato chips

Italian

B D

classic tomato basil

sundried bell pepper with goat cheese & fig

A B

bolognese, pecorino

S P

zucchini, risotto, parmesan

P R T

sundried tomato confit, pesto

M M

with marinara & ricotta

C O

garlic, oregano, breadcrumbs,

littlenecks

S S

lemon, garlic, white wine

G F

breaded & fried prawns with spicy marinara

& lemon garlic aioli dipping sauces

P C

x.v.o.o., crostini

NEW AMERICAN & GASTRO PUB

T M  C

truffle, fontina & béchamel layered with fresh semolina pasta

D C

fresh potato chips, cheddar sauce,

lardon, chives

S S P

chayote, risotto, manchego

C  E C

served on ciabatta crostini and/or mushroom caps

S T

tenderloin, baked potato fries, ginger ketchup

P S

sweet chili yuzu

P

fried baked potato, short ribs, cheese curds, natural beef gravy

J S P B

cheddar grits, prickly pear maple drizzle

S S

scallion potato pancake, sour cream, chives

L R

sauce gribiche, top split rolls

M C P

garnished with yucca puree

C G P

charred pineapple, cilantro lime vinaigrette, seasoned avocado

S C

with cognac spiked cocktail sauce & lemon crowns

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

*Foie Gras T*

poached in white wine, served chilled,

brioche toast, points, port poached pear

*C

shrimp, dry sea scallops, garlic, lemon & cilantro

served with croutons

*R B*

prawns, jonah or stone crab, oysters, lobster & ceviche

*Oysters on the 1/2 Shell, 3 D M

subject to market availability & price

with mignonette, cocktail sauce & dijonnaise

*C S*

buckwheat blinis OR potato pancakes

crème fraiche

only true sturgeon caviar available

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 balsamic vinaigrette

M C

vine-ripened tomato, basil

& balsamic glaze

Arugula

red onion, tomato, imported 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

R L

charred apple, cherries,

gorgonzola& champagne 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 *

chefnicholasdipaolo.com

FRESH SEMOLINA PASTAS

M

pasta crepes filled with fresh ricotta, then baked & topped with pomodoro

T C

guanciale, egg, pecorino

S L R R (3  )

fresh tomato, basil, pecorino

V R (3  )

pancetta, morel cream, reggiano

P  F

lasagna with sausage & mozzarella

P

large hand cut noodles with mushrooms, reggiano cream

T D

fettucine style noodles with spicy tomato & lobster

DECECCO MACARONI

P  V

tomato cream, red onion, basil, pecorino

O P

roasted vegetables, garlic & olive oil

Gorgonzola Green Apple

rigatoni mezzo, cream, chives

FRESH GNOCCHI

C G

potato dumplings, marinara, basil

C

ricotta dumplings, grape tomato,

chef’s triple smoked bacon, garlic & olive oil

R

semolina cakes baked with reggiano & served with sage brown butter

DECECCO NOODLES

S A  O

garlic, olive oil, parsley

F A

the original recipe from Alfredo’s of Rome

C

pomodoro, basil, pecorino

S C

guanciale, egg, pecorino

PASTAS & RISOTTOS    

RISOTTO

CARNAROLI

M

saffron & mascarpone

T O

prosciutto & peas, pecorino

T

porcini, portobello, black truffle, reggiano

B S

balsamic cipollini, mascarpone

Z  B

red bell pepper, pecorino

C

scallion, pimento, cilantro, manchego

Roasted Corn & Black Bean

avocado oil, cotija

chefnicholasdipaolo.com

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

B S

balsamic dijon glaze

S A T

soy brown butter

S B

black truffle butter

M C P

natural reduction

Semi Surf & Turf

dry aged NY strip steak with maître d butter

shrimp scampi with lemon, garlic, butter

INCLUDED WITH CHEF’S TASTINGS & FORMALS

F S  B     

   ,      

*V O   G*

natural reduction, fresh citrus infused herbs

*Surf & Turf *

petite filet mignon & lobster tail with all the trimmings

*I S P*

clams oreganata, mussels marinara, prawns & lobster with lemon,

garlic, butter and even a little piece of baccala...

*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 Sea Scallops*

cumin curry seared

yucca puree garnish

*Broiled Spiny Lobster Tails*

drawn butter, lemon

* Indicates additional charges for Family Style & Buffet services

BEEF, VEAL & LAMB

W  100% USDA C B A B,

USDA P  WG     

          

       

N.Y. STRIP MAY BE SUBSTITUTED WITH RIBEYE IF UNAVAILABLE AT TIME OF PURCHASE

 , , ,  

RIBEYE MAY BE SUBSTITUTED WITH NY STRIP IF UNAVAILABLE AT TIME OF PURCHASE

TENDERLOIN

   , , 

OPTIONAL SAUCES

S R B

horseradish and/or cauliflower cream

P R (B O)

au jus, horseradish cream

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

WHOLE ROASTED BIRDS AVAILABLE FOR BUFFETS

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

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

C P F  B

 I ’        

choose your flavor, filling, icing & writing

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

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

,  , 

S

  , 

C B

’ , 