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Cafe Dodici’s New Year’s Eve Menu

29 Dec

Happy New Year!

Appetizers

Duck Wings  – Four wings oven-baked with a house-made BBQ glaze, served with BBQ on the side and gorgonzola crumbles 9.12

Scallops – Pan-seared on a bed of arugula, topped with prosciutto and drizzled with a balsamic reduction 12.12

Parmesan Artichoke Dip – Served warm with crunchy crostini bread for dipping 8.12

Tuscan Tray – A mosaic of Prosciutto di Parma, Tuscan salami and smoky Black Forest German salami; paired with brie en croûte, fresh mozzarella, herb-encrusted goat cheese, and mascarpone & Gorgonzola torta; complemented with Mediterranean olives, grapes and crostini bread 28.12; Meat only tray 20.12; Cheese only tray 20.12

Bruschetta – French baguette topped with our house-made pesto, chopped Roma tomatoes, thinly sliced eggplant and Asiago cheese 10.12

Baked Brie – Brie cheese encased in a puff pastry with orange-cranberry relish and oven baked 9.12

 

Entrees – Served with vegetables of the day and whipped potatoes

Ahi Tuna – Ruby red tuna filet pan-seared and topped with a fresh mango-ginger chutney 26.12

Duck – roasted half duckling and served with an orange-rosemary glaze 26.12

Chicken Roulades“100 things you have to eat before you die” Des Moines Register 2006. A lightly breaded breast of chicken stuffed with spinach and smoked gouda, oven-baked and topped with a honey-Dijon glaze 21.12

Ribeye – 10oz. rib eye, grilled and topped with a compound-basil butter 23.12

Filet Mignon – 8oz Filet grilled and encased in a red bell pepper with melted brie cheese 28.12

Pork Chop – Smoked bone-in Iowa pork chop topped with cherry tomatoes and Tuscan

white cannellini beans 19.12

Surf n’ Turf – 6oz grilled filet topped with béarnaise sauce and paired with a steamed lobster tail with butter for dipping 32.12

Veggie Delight –  Sautéed organic baby spinach with olive oil & pine nuts, grilled zucchini with olive oil & fresh basil, pomodoro & pepper gratin baked with herb bread crumbs, fried eggplant nuggets displayed around a brie wrapped in a puff pastry and oven-baked or mushroom stuffed ravioli in a rosé sauce with mozzarella cheese 19.12

Pastas

Scottish Salmon – Hickory and apple-wood smoked salmon filet from Scotland, sustainably raised and free of antibiotics, hormones and steroids. Over tagliatelle tossed in a fresh tomato puree and creamy Asiago cheese sauce 26.12

Ravioli –  Classic spinach and ricotta cheese stuffed ravioli served with a caprese sauce made with fresh tomatoes, basil and mozzarella or with Rossini sauce – our meat sauce coupled with cream 17.12

Chicken Lemon Pasta –  Tender bites of chicken sautéed in a lemon cream sauce with organic baby spinach over penne 18.12

Spaghetti and Meatballs – Hearty house-made Italian meatballs served over spaghetti and pomodoro sauce, topped with mozzarella cheese and oven-baked 19.12

Pesto Tortellini – Cheese stuffed tortellini in a pesto cream sauce with fresh mozzarella 17.12

Lobster Ravioli – In a red pepper cream sauce topped with a lobster tail 26.12

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Posted by on December 29, 2011 in Uncategorized

 

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