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Show USU Dining Guide • Fall 2010 • Page 3 Le/No-tem& lab Po- 12(4t-(Yra/vIt& itcai,cma- I SECONDI *Each main course comes with oven roasted rosemary potatoes and sautéed vegetable PAILLARD DI POLLO This simple style of pounded chicken breast is grilled and seasoned with fresh rosemary. This is a flavorful, low calorie dish. $14.95 POLLO AL LIMONE E CAPPER! A lightly floured chicken breast which is sautéed in a white wine sauce with lemon and capers. 5'15.75 POLLO AI FUNGIII A lightly floured chicken breast sautéed with champignon mushrooms in a Marsala wine sauce, a must try! $16.75 POLLO Al PIZZAIOLA A lightly floured chicken breast sautéed in a tomato sauce with oregano, capers, chili peppers and garlic. $16.75 POLL° LE NONNE A lightly floured chicken breast sautéed with pureed onions and flamed with a splash of brandy in a light cream sauce. $17.00 POLLO ALLA TOSCANA A lightly floured chicken breast sautéed in a white wine sauce and topped with sauteed spinach and melted Swiss cheese. $17.95 STRACCETI AL GORGONZOLA Another addictive Roman dish, this thinly sliced beef is sautéed in a creamy Gorgonzola sauce with white wine. $19.50 BISTECCEILNA AL PEPE VERDE New York steak sautéed with green Madagascar peppers, Dijon mustard and served in a creamy brandy sauce. $23.00 ROBESPIERRE From the heart of 'Chianti', this classic dish is the answer to a perfect balance between beef and an herb. Thinly sliced New York steak is grilled, then baked in the oven to your preference and topped with arrugola and extra virgin olive oil. 522.00 TAG IATA Thinly sliced New York steak cooked to your preference, then topped with assorted Italian herbs, garlic and extra virgin olive oil. $21.50 UveeMutivotv Luna( Thursday fl. Vtantar: Monday A. I 4 • Nr • 2. RAVIOLIS • • Raviolis are found throughout Italy, with each region specializing in different sizes and styles of sauces. At Le Nonne, they are delicate and are complemented with our flavorful sauces. RAVIOLI DI SPLNCI E BURRO E SALVIA handmade raviolis stuffed with spinach and Ricotta cheese in a delicate butter and sage sauce. $14.95 RAVIOLI DI POLLO ALLA MARINARA Handmade raviolis stuffed with chicken and Ricotta cheese in a tomato sauce with crushed chili peppers, parsley, garlic and olive oil. $14.95 RAVIOLI DI GRANCHIO Handmade raviolis stuffed with a crab meat and Ricotta cheese and then saut6ei in a light cream sauce with garlic oil, chili peppers and fresh diced tomatoes. S16.95 *For a split order of pasta, add $2.00 GNOCCHI • A specialty pasta found in northern regions of Italy, most Gnocchi is made with potatoes, flour and Parmesan cheese. At Le Nonne they are handmade and prepared daily. GNOCCHI AI QUATTRO FOFLMAGGI Handmade potato dumplings on a white sauce using Swiss, Gorgonzola, Fontina and Parmesan cheeses. $13.50 GNOCCHI P OMODORO handmade potato dumplings in our homemade tomato basil sauce. $ 12. 50 GNOCCHI RO"44ANA This Roman-style gnocchi is prepared with semolina flour giving it a polenta like texture. It is baked in the oven and surrounded by bubbling hot Gorgonzola cheese sauce. $ 14. 50 PierAntonio Micheli, your executive chef, was born and raised in Forte dei Marmi, on the Tuscany coast of northern Italy, where marble has been mined for centuries and Michelangelo chose the marble for his masterpieces. At this little beach resort young PierAntonio learned traditional northern Italian cooking from both his mother and grandmother. Later he would perfect these dishes in restaurants in California and Hawaii. PierAntonio and Stephanie Micheli, owners and managers of Le Nonne, both welcome you to Le Nonne and hope that you enjoy their authentic Tuscan specialties. Qr 11: 0 aisnetel: pant 5:30 p•au itr9:80 runt 129 North. 100 East - Logarts ttfttliv (435) 752-9577 194 s loot a• hite 1.114. 41. • |