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The Spring Menu

Soups and Starter

 Roast Vegetable Gazpacho

Watermelon and Tomato Gazpacho

Asparagus Vichyssoise

Chilled Red Pepper Soup

Tuna Tartar with Baked Potato Chips

Salmon Cakes with Chipotle Cream

 

Entrees

 Skirt Steak with Romesco Sauce

Flank Steak with Pico de Gallo

Sticky Short Ribs

Oven Roasted Tomato Herb Meatballs

Yemenite Stuffed Eggplant 

Spicy Chili with Avocado Puree

Grilled Harrisa Chicken with Caponata

Ginger Soy Chicken

Basil Chicken Marinated in Balsamic 

Turkey Zucchini Burger with Sautéed Shiitake Mushrooms

Grilled Miso Salmon with Sticky Rice

Grilled Sea Bass Skewers 

Chermoulah Marinated Cod

 

Salads and Sides

 Heirloom Tomato Salad with Fresh Basil

Chopped Salad with Fresh Dill and Lemon Zest

Mango Fennel Slaw

Roasted Potato Salad with Pickles and Red Onions

Roasted Corn Salad

Grilled Corn with Miso Mayonnaise

Haricot Vert with Caramelized Shallots

Grilled Vegetable Skewers

Roasted Beets with Reduced Balsamic

Saffron Rice Salad with Pistachios and Dried Dates

Chicken and Herb Salad with Fresh Lemon Juice

 Vegetarian Paella

Faro and Roasted Red Pepper Salad

Spring Lentil Salad with Green Tahini

Herb Panzanella

Quinoa Taboule

 

 Sweets

Apple Peach Pie

Summer Berry Cobbler

S’more Pie

Chocolate Mousse

Brownies and Blondies

Chocolate Chip Cookies

Lemon Bars

Raspberry Crisp Bars

Cream-Bo