Risotos Menu Designed

and prepared by :
Executive Chef
Edward Bizzarro
Sous Chef
Robert Henderson
All appetizers served with warm herbed pita
tapas
duo of hummus
traditional garlic hummus and a roasted jalapeo cilantro hummus. 7
glc chips
thinly sliced fried potatoes topped with asiago cheese sauce and tomato cilantro salsa. 8
mediterranean trio
tzatziki, falafels, and grape leaves. 8
artichoke wontons
spinach and artichoke stufed wontons topped with bell peppers, tomatoes, and avocado sour cream. 8
eggplant roulade
fried eggplant rolled with fresh basil, ricotta, and roasted red peppers. fnished with a tomato cream sauce. 8
primo risoto
chicken, cappicola ham, and swiss cheese in a crispy risotto shell served over hollandaise sauce. 9
pork tostada
pineapple mango braised pork served over fried wontons and topped with a nappa cabbage slaw. 8
calamari
fried calamari, banana peppers, and cherry peppers drizzled with sweet chili sauce.
fnished with sesame seeds and accompanied by a sriracha mayo. 9
crab cakes
pan seared lump crab cakes served over a spicy srirachi and caper remoulade. 10
berry apple salmon
grilled salmon topped with apple fennel slaw and sesame seeds served over a blueberry gastrique. 11
spicy shrimp
cajun lime shrimp served over coconut panna cotta. fnished with a mango granola salsa. 11
salads
caprese skewers
cherry tomatoes, fresh mozzarella, red onion, and fresh basil topped with a sweet balsamic glaze. 8
tabouleh letuce wraps
mint, shredded carrots, radish, and quinoa in an iceberg lettuce wrap. fnished with tatziki dressing. 9
kale salad
kale, shredded fried wontons, oranges, and walnuts tossed with a prickly pear vinaigrette and goat cheese. 9
all tapas served with warm herbed pita
tapas
salads
Risotto_dinner-2014.indd 1 4/23/14 4:09 PM
risotto
mushroom and asparagus
sauted asparagus in a creamy mushroom risotto with toasted walnuts and grilled asparagus.
fnished with a trufe oil drizzle. 19
citrus chicken
roasted airline chicken breast served over a lemon and fresh herb risotto. fnished with a light orange cream
sauce and grilled asparagus. 19
peachy pork risoto
seared peach risotto cakes topped with braised pork. fnished with a spicy peach barbeque sauce
and blackberries. 20
surf and turf
grilled new york strip steak served over a shrimp risotto. fnished with seafood butter and grilled asparagus. 23
scallop risoto
snap peas, peppadews, and shaved carrots in a sweet and spicy risotto topped
with seared sea scallops and toasted almonds. 23
entres
chicken francaise
egg battered chicken sauted and topped with a lemon butter sauce. served over pasta
and accompanied with asparagus. 18
chicken marsala
sauted chicken and mushrooms in a creamy marsala butter sauce. served over pasta and sauted kale. 18
crispy chicken
panko fried chicken stufed with provolone and peppadews. served over a plantain, bacon,
and avocado hash with a sriracha hollandaise sauce. 19
ny strip
grilled new york strip steak accompanied with seasoned steak fries and asparagus. 20
walnut encrusted salmon
grilled salmon flet lightly tossed in walnut crumble topped with a light lemon cream sauce.
served over jasmine rice and sauted kale. 21
ahi tuna
fash seared sesame ahi tuna served over jalapeo hummus, arugula, and quinoa.
fnished with a raspberry sauce and fried wonton strips. 22
dijon scallops
seared sea scallops served over sauted kale, roasted potatoes and a caramelized caulifower pure.
fnished with a creamy bacon dijon sauce. 23
risotto
entres
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www.518Risoto.com
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