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TOUCHE DINNER MENU
APPETIZERS
WARM FETA CHEESE
Imported from Greece, wood fired and drizzled with extra virgin olive
oil and fresh oregano. 8
HUMMUS
Served with a side of pita. 8
BABA GHANOUSH
Eastern Mediterranean dip of oven roasted eggplant, tahini, and walnuts.
8
BLACKENED BROCCOLI
Blackened with Mediterranean spices, served with a tahini dip. 9
CALAMARI
Pan-fried in olive oil with capers, crushed chile flakes, garlic, parsley
and fresh citrus juices. 11
Seved with a side of marinana, add 1.5 MEDITERRANEAN PLATTER
Assortment of hummus, baba ghanoush, feta cheese, blackened broccoli,
and marinated olives, served with pita and fresh vegetables. 15
SPICY PRAWN WITH RED ONION SAMBAL
Large prawns sautéed win a sauce of garlic, red onion, and Sambal Olek. Served with fresh lemon. 12.5
MEDITERRANEAN MUSSELS
Fresh Black Mediterranean Mussels steamed in a broth of tomato, white wine, lemon, basil, and cerignola olives. 12
SALADS
CAESAR
Our presentation of this classic salad; Romaine hearts, olive oil, garlic,
and anchovy tossed with crispy herb croutons and freshly grated Pecorino
Romano. 10.5
Small (dinner size) 7.5
With grilled chicken breast, add 3
INSALATA MISTA
Assorted lettuce, fresh vegetables and your choice of Balsamic, Italian,
or Oregon Blue Cheese dressings. 7.5
Small (dinner size) 4.5
TOUCHE CHOPPED SALAD
Fresh chopped romaine lettuce, crispy pepperoni, croutons, red onion,
mozzarella with creamy herb dressing. 9.5
COLD QUINOA SALAD
A salad of quinoa, cranberries, currents, basil, pine nuts, and valbreosso feta, placed on a bed of greens and finished with a cranberry syrup. 8.5
PASTA
SPAGHETTI ROSA
A wonderful recipe of roasted eggplant, tomato and red bell pepper handed
down through Zareh's family. It is truly a gift for the spaghetti that
it's tossed in. 12.5
JALAPEÑENO PESTO PRAWNS
Large prawns and fresh tomatoe tossed in a jalapeño pesto butter, and seved over spaghetto. 15.5
FETTUCINE CON FUNGHI
Fresh fettuccine in a wild mushroom cream sauce, wtih procuitto, wild mushrooms, and fresh sage. Finished with grated Argentine Reggianito cheese and sun-dried tomatos. 17.
SPAGHETTI BOLOGNESE
With a sauce of plum tomatoes, ground beef and pork simmered with vegetables
and finished with fresh basil, oregano and a touch of whole butter.
12.5
RABBIT PAPPARDELLE
Slow-braised rugu of rabbit with roasted garlic butter, fresh herbs, and white wine. Served over house made pappardelle pasta and garnished with caramelized onion. 17
FETTUCCINE LEMONE
Fresh fettuccine with Parmesan cheese, lemon zest, and cream. 14.5
ENTREES
SALT SEARED FRENCHED CHICKEN BREAST
Aireline breast of checken seared over sea salt and served with a butternut squash puree, golden parsnips and a chai spice infused chicken jus. 21.
LAMB SHWERMA
Grilled lamb slices served with walnut hot sauce and taratour sauce
served with basmati rice and seasonal vegetables. 20
RACK OF LAMB
Wood oven roasted and served over skordalia potatoes, with roasted vegetables and aminted polenta cake, roasted baby carrots, and an apple and cranberry infused red wine demi glace. 27
GRILLED CARLTON FARMS DOUBLE CUT PORK CHOP
Salt water and brown sugar marinated double-cut chop, grilled and served with at seared pumpkin polenta cake, roasted baby carrots, and an apple and cranberry infused red wine demi glace. 23.5
GRILLED PRAWNS
Marinated in Morrocan style bread crumbs, garlic and olive oil. Grilled
and served on Mediterranean pilaf with a salad of cucumber, red pepper
& arugala with a lemon basil dressing. 23.5
BRAISED LAMB SHANK
Lamb shanks slow braised with root vegetables in a sauce of red wine, herbs and tomato, Served over whipped Yukon gold potatoes wtihaserved baby carrots anda cabernet braised root vegetable jus. 28
Wood Oven Roasted Red Peppers
Roasted sweet red bell beppers stuffed with quinoa, sun-dried cranberries, beta cheese and fresh herbs. Served over wood oven roasted vegetables with Golden parsnips and a balsamic syrup. 18.
PIZZA & CALZONE from our wood burning oven
PIZZA MARGHERITA
Marinara, mozzarella and fresh basil 9.5
PIZZA MEDITERRANEA
A wood fired cruist with pesto, spnish, artichoice hearts, green olives, thinly sliced red onion, feto, provolone and fontina cheeses.
13.5
PIZZA GENOVESE
Fresh pesto and mozzarella cheese. 11.5
PIZZA CON FUNCGHI E PROSCIUTTO
Olive oil, garlic, mushroom, prosciutto, sun-dried tomatoes and fresh
sage, with provolone and fontina cheeses. 13.5
PIZZA PICANTE
Jalapeno pesto butter, provolone and fontina cheeses, grilled chicken
and roasted red bell pepper. 13.5
PIZZA FOUR SEASONS
Four separate sections of artichoke hearts, mushroom, pepperoni and
prosciutto, with mozzarella. 14
PIZZA DIAVOLA
With spicy sausage, roasted red bell pepper, thinly sliced red onion
and fresh basil. 13.5
PIZZA POLLO CON BARBEQUE
Roasted cheken with proscuitto, red onion, diced tomato, and house made barbeque sauce. Topped with mild banana peppers and scallions. 13.5
CALZONE MODO NOSTRO
A pizza turnover filled with spicy sausage, mushroom, parmesan and mozzarella
cheeses. 13.5
Create your own - add any of the preceding
ingredients to the Pizza Margherita or Genovese. 2.
DESSERTS
Tiramisu
Sweetened Mascarpone layered with espresso-soaked lady fingers. 7.5
Flambe desserts for two (Table
side) 13
Gratuity of 18% included with tables of six or more. One check per table.
Updated 12/08/09
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