Arugula, shaved fennel, bermuda onion, shaved parmesan and orange.
Chicory; radicchio, gorgonzola cheese, pears and a champagne vinaigrette.
Pinot grigio butter sauce, roasted garlic cloves and roma tomatoes.
Oven roasted tomato-garlic cream.
Honey roasted garlic cloves and grilled bread.
Served with marinara sauce or pesto mayonnaise.
Handmade cheese dipped in foccacia crumbs, cooked crispy and served with a true marinara.
Handmade pasta in the preparation of the day.
In the preparation of the day.
Sauteed shrimp, grilled fennel, artichoke hearts, peas and sun-dried tomatoes in a light roasted garlic and tomato cream.
Morsels of herb roasted chicken, pancetta, portobello mushrooms, asparagus and crispy garlic chips in olive oil tomato broth.
Handmade with smoked mozzarella cheese, arugula, tomatoes, garlic and vegetable broth.
Over wilted escarole and beans.
Creamy polenta, wilted spinach, crispy artichokes and oven roasted tomatoes.
Roasted potatoes, broccolini and crispy onions.
Whipped potatoes, roasted shallot bulbs and brunello wine sauce.
With wild rice, wilted spinach and malt vinegar sauce.
Rosemary roasted potatoes and sauce agro dolce.
With prosciutto and sage, creamy polenta, grilled zucchini and seafood bolognese.
Pan-seared with spaghetti vegetables: cucumbers, carrots and parsnips in an oriental sauce.
Pine nut crusted and served with caramelized root vegetables and roasted tomato cream.
With whipped potatoes, wilted spinach, roasted peppers, pancetta and grilled fennel.
Menu for Corso 98 provided by Allmenus.com
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