Food Emporium Sushi Bar

two rolls ( choose from below) cucumber, avocado, carrot, limitation crab

choose one fish and one vegetable : carrot, cucumber, avocado, tuna, salmon, eel, shrimp

choose one below : tuna, salmon, shrimp

9 pcs, 18 pcs

sole filet coated with dijon mustard and crab meat sauteed with shallots, herbs, white wine, in a lemon fish broth

pan seared filet of wild king salmon and scallops sauteed with shallots, basil ina refined gin fish broth

grilled sword fish steak topped with fresh tomatoes, herbs in a refined aged balsamic sauce

pan seared filet of halibut with artichokes, sun dried tomatoes, gaeta olives, capers, fresh herbs in a refined prosecco sparking wine and fish broth

fresh cod fish sauteed with cockle clams, maine mussels, shrimp, fresh herbs in a light tomato fish broth

veal shank braised with carrots, celery, onions, herbs, in a barolo wine sauce, served with saffron risotto

lamb loin pan roasted with fresh rosemary, garlic extra virgin olive served with portobello mushrooms topped with gorgonzola in a balsamic reduction

baby rack of lamb coated with dijon mustard, topped with marinated bread crumbs oreganato in a dijon mustard reduction sauce

pan roasted thick veal chop sauteed with hot cherry peppers, roasted peppers, garlic, white balsamic vinegar in a demiglass sauce

tender veal scaloppine topped with fresh tomatoes, fresh mozzarella and basil in a light plum tomato sauce

tender veal scaloppine sauteed with wild mushrooms, artichokes, black truffle, thyme and white wine with a touch of demiglace sauce

lamb scaloppine topped with prosciutto and goat cheese sauteed with sage, shallots and a touch of demiglace in a dry martini wine sauce

chicken breast sauteed with wild mushrooms, capers, shallots, and lemon zest in a refined gin sauce

grilled thinly pounded chicken breast topped with fresh tomatoes, arugola, and fresh ciliegine di mozzarella drizzled with extra virgin olive oil

fresh mussels sauteed with cannellini beans, garlic, parsley in extra virgin olive oil and chardonnay wine sauce

fried calamari served with a homemade tomato sauce

baked sweet roasted peppers stuffed with imported gorgonzola cheese in a balsamic reduction

thinly sliced air dried beef over arugola salad, topped with shaved parmigiano reggiano, in a lemon citrus dressing

sliced rare tuna over mache salad with capers and lemon citrus dressing

steamed cockle clams with garlic, parsley, extra virgin olive oil and white wine sauce

soppressata, hot dry sausage, gorgonzola, parmiggiano, ciliegine di mozzarella, hearts of palm, roasted peppers, sun dried tomatoes and artichokes

grilled shrimp and calamari topped with red and yellow peppers, spicy sauce over mache salad and lemon vinaigrette dressing

fresh mozzarella, plum tomatoes, prosciutto, sweet roasted peppers, basil, and extra virgin olive oil

mixed baby greens with tomatoes, gaeta olives, in a balsamic vinaigrette dressing

mache salad topped w / goat cheese and toasted almonds in a raspberry vinaigrette dressing

endives, arugola and radicchio in a balsamic vinaigrette topped with shaved parmesan cheese

fresh baby spinach, with sliced granny smith apples, shaved pecorino romano, roasted pinoli nuts, seasoned with italian citrus dressing

romaine salad tossed with grated parmigiano reggiano in italian dressing, topped with imported gorgonzola cheese

tubettini pasta with cannellini beans in a chicken broth

tuscan style vegetable soup

fresh spinach, organic eggs, parmiggiano cheese in a chicken broth

dry linguine pasta with new zealand cockle clams, in a garlic, parsley and white wine sauce

chef's recipe bolognese style

fresh crepes, stuffed with fresh ricotta and spinach, baked with tomato sauce, topped with mozzarella cheese

potato dumplings with fresh plum tomatoes, fresh basil and fresh mozzarella (or bolognese)

fresh, black linguine sauteed with sweet roasted peppers, sea scallops in a garlic and extra virgin olive oil sauce, finished with fresh arugola

imported italian arborio rice with saffron, wild mushrooms, shrimp, artichoke hearts, fresh herbs and prosecco wine sauce

fresh linguine sauteed with roasted sweet peppers, italian eggplant, sweet italian sausage in a plum tomato sauce finished with smoked mozzarella

fresh orecchiette sauteed with artichoke hearts, fresh plum tomatoes, prosciutto, wild mushrooms, black truffle paste with garlic and extra virgin olive oil finished with shaved parmiggiano reggiano

fresh homemade ravioli stuffed ravioli stuffed with sweet peppers and smoked mozzarella sauteed with butter, sage and black truffle paste

fresh pappardelle pasta sauteed with wild boar meat sauce finished with dry ricotta salata

rigatoni with onion, prosciutto, plum tomatoes and vodka sauce