Tesoro Caffe Bar :: Daily Features - September 3rd -14th
WEEK OF SEPTEMBER 1 – SEPTEMBER 7, 2008
THURSDAY
WARM SPINACH SALAD
with sundried tomatoes, goat cheese, and a warm soft unripened goat cheese dressing
PENNE SMOKED PHEASANT
smoked pheasant and maraschino cherries in a red wine cream sauce
FRESH SEARED SNAPPER FILLET
served over a fresh salsa medley with a garden salad
FRIDAY
VEAL PARMIGIANA
served with your choice of tomato basil penne or a garden salad
BUTTERNUT SQUASH RISOTTO
EGGPLANT PARMIGIANA
served with your choice of tomato basil penne or a garden salad
SATURDAY
FREE RANGE CHICKEN
in a sweet marsala wine sauce with Portobello mushrooms, served with tomato basil penne or a garden
salad
VEAL MILANESE
with peppers, mushrooms, and red onions in a red wine reduction, served with tomato basil penne or a
garden salad
TAGLIATELLE GOAT CHEESE
eggplant, roasted red peppers, and goat cheese, topped with toasted almonds
SUNDAY
BAKED RIGATONI
GNOCCHI BOLOGNESE
in a homemade meat sauce
INSALATA MISTA
tomato, cucumber, and mixed greens in a balsamic vinaigrette
WEEK OF SEPTEMBER 8 – SEPTEMBER 14
MONDAY
PENNE VODKA
smoked bacon, diced red onions, in a light vodka rose sauce
TUTTI VERDI SALAD
green grapes, cucumber, green apples, and pecans over spinach in a white wine vinegar and extra virgin
olive oil dressing
GNOCCHI CARDINALE
in a rose sauce
TUESDAY
CHICKEN PARMIGIANA
served with your choice of tomato basil penne or a garden salad
PENNE SMOKED PHEASANT
smoked pheasant and maraschino cherries in a red wine cream sauce
TUTTI VERDI SALAD
green grapes, cucumber, green apples, and pecans over spinach in a white wine vinegar and extra virgin
olive oil dressing
WEDNESDAY
WILD MUSHROOM RISOTTO WITH TRUFFLE OIL
ECUADORIAN TILAPIA
over a bed of a fresh vegetable medley, served with a garden salad
WARM SPINACH SALAD
with sundried tomatoes, goat cheese, and a warm soft unripened goat cheese dressing
THURSDAY
HOMEMADE LASAGNA
meat lasagna
SPAGHETTI WITH GIANT MEATBALLS
cooked al dente with 3 giant meatballs
MIXED GREENS WITH GOAT CHEESE
mixed greens in a balsamic vinaigrette topped with soft unripened goat cheese
FRIDAY
MUSSELS MARINARA
in a spicy white wine tomato sauce
SEAFOOD LINGUINE
a seafood medley with calamari, mussels, and shrimp
SEARED PACIFIC HALIBUT
over a bed of a fresh vegetable medley, served with a garden salad
SATURDAY
GNOCCHI BOLOGNESE
in a homemade meat sauce
SEAFOOD RISOTTO
with calamari, mussels, and shrimp
LINGUINE POLLO
roasted chicken, roasted red peppers and eggplant in a light white wine and lemon butter sauce
SUNDAY
PENNE with PORTOBELLO E PANCETTA
Portobello mushrooms and pancetta in a white wine tomato sauce
WILD MUSHROOM RISOTTO WITH TRUFFLE OIL
MIXED GREENS WITH GOAT CHEESE
mixed greens in a balsamic vinaigrette topped with soft unripened goat cheese
