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| Enjoy this
collection of Menus, Speisenkarten, Bill Of Fare... |
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...from
Restaurants, Biergaerten, Cafe's, Grills, Diners and Pubs around the world! |
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Sample Menus
Please note: The Menu
changes daily due to product availability. These are samples of the
Dinner and Dessert menus to give you an idea of the types of dishes
you can look forward to at Paci Restaurant.
FALL 2000
We are now offering a pre-theater dinner menu Tuesday-Saturday
5:00 pm - 6:30pm.
Dinner | Desserts
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Top
1999
/ 2000
WINE SPECTATOR
AWARD OF EXCELLENCE
Executive Chef / Owner Robert
Patchen |
 |
|
SAMPLE
DINNER MENU
|
| WHITE |
Glass |
Bottle |
| PINOT
GRIGIO, ZAMO & ZAMO, 1999 |
8.00 |
32.00 |
| TOCAI
FRIULANO, GRAN CRU "RONC DI ZORZ", LIVON,
1998 |
8.50 |
34.00 |
| CHARDONNAY,
"IL TORNESE", LA PALAZZA, 1992 |
9.00 |
|
| BIANCO,
"MYRTO", FORADORI, 1997 |
11.50 |
46.00 |
|
| RED |
Glass |
Bottle |
| BARBERA
D'ALBA, "OUTIN", LUCA ABRATE, 1997 |
8.00 |
32.00 |
| ROSSO
CONERO. "CUMARO", UMANI RONCHI, 1995 |
9.00 |
38.00 |
| SYRAH
TOSCANO, VILLA PILLO, 1997 |
11.00 |
|
| BAROLO,
PIAZZO, 1996 |
12.00 |
48.00 |
|
|
ANTIPASTI
(Split Charge for Antipasti and Salad:
$3.00)
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EGGPLANT
ROLLATINI
THIN
SLICES OF PAN SEARED EGGPLANT ROLLED AND FILLED
WITH TELEGIO AND BAITA-FRUILI CHEESES AND FRESH
RICOTTA BAKED AND SERVED OVER PROSCIUTTO DI PARMA
WITH A TOUCH OF MARINARA |
12.00 |
STUFFED
CALAMARI
PAN ROASTED
CALAMARI FILLED WITH SHRIMP, SCALLOPS, CALAMARI,
HERBS AND OUR OWN HOMEMADE CIABETTA BREADCRUMBS |
12.50 |
ANTIPASTO
ASSORTITO DI PACI
ROASTED
HOLLAND PEPPERS MARINATED IN EXTRA VIRGIN OLIVE
OIL, GARLIC AND PARSLEY, MARINATED BOCCONCINI,
SMOKED MOZZARELLA, CURED SAUSAGE, PROSCIUTTO DI
PARMA, CALAMATA OLIVES AND TARTLET FILLED WITH
CAPONATA |
14.00 |
RADICCHIO
ROSOLATO
PAN SEARED
RADDICHIO FILLED WITH GOAT CHEESE, PINE NUTS AND
WRAPPED IN PANCETTA |
11.00 |
GRILLED
HOT PEPPERS
WITH OIL
CURED BLACK OLIVES AND AGED PROVOLONE |
10.00 |
| INSALATA |
|
FRISEE,
ENDIVE AND SPINACH SALAD
FRISEE,
ENDIVE AND BABY SPINACH WITH CORSICA EXTRA VIRGIN
OLIVE OIL, 12-YEAR OLD AGED BALSAMIC VINEGAR,
LEMON AND SHAVED AGED PECORINO TOSCANO |
9.50 |
MESCLUN
GREENS
OVER
IMPORTED GORGONZOLA |
8.50 |
FRESH
ORANGE SALAD
MESCLUN
GREENS WITH FRESH ORANGES AND GOAT CHEESE |
8.50 |
Any
Substitutions Will Be Considered A La Carte
18% Gratuity
added to parties of 6 or more
PACI
RESTAURANT IS SMOKE-FREE
Dinner: Tuesday
– Saturday 5:30 – 10:00 p.m. - Closed Sundays
and Mondays
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Top of Menus
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PRIMO PIATTO
|
|
| HANDMADE
PASTA (Split charge:
$4.00) |
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LINGUINI
CON CROSTACEI
LINGUINI WITH SHRIMP,
SCALLOPS, CALAMARI AND LITTLENECK CLAMS SEPARATELY PAN SEARED
WITH EXTRA VIRGIN OLIVE OIL, GARLIC, WHITE WINE AND A TOUCH OF
BUTTER, COMBINED WITH A FRESH MARINARA SAUCE AND
SPICED WITH FRESH HERBS AND
RED PEPPER FLAKES |
29.00 |
RICOTTA
RAVIOLI WITH MEAT SAUCE
FILLED WITH WHOLE
MILK FRESH RICOTTA, PARSLEY AND PARMIGIANO IN A VEAL, PORK
AND SIRLOIN MEAT SAUCE |
24.00 |
PAPPARDELLE
WITH BROCCOLI RABE AND SAUSAGE
FRESH PAPPARDELLE
TOSSED WITH HOUSEMADE FENNEL SAUSAGE, BROCCOLI RABE, EXTRA
VIRGIN OLIVE OIL AND CARAMELIZED GARLIC |
20.00 |
RISOTTO
CON FUNGHI
CREAMY RISOTTO MADE
WITH WHITE WINE, BUTTER AND SWEET ONIONS COMBINED WITH SAUTEED
FRESH PORCINI, CRIMINI, OYSTER, CHANTERELLE AND SHITAKE
MUSHROOMS IN A MUSHROOM REDUCTION SAUCE |
26.00 |
SPINACH
RAVIOLI
FILLED WITH FRESH
SPINACH, RICOTTA, ONIONS, PARSLEY AND PARMIGIANO IN A BUTTER
SAGE SAUCE |
22.00 |
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SECONDO PIATTO
|
|
| CARNE
AND PESCE (Split
Charge: $6.00) |
|
CHILEAN
SEA BASS
PAN SEARED WITH AN
ORANGE CREAM SAUCE SERVED WITH RED PEPPER COUSCOUS, SAUTEED
ZUCCHINI AND SQUASH |
29.00 |
GRILLED
PRIME TENDERLOIN
GRILLED (EXTRA VIRGIN
OLIVE OIL, TOUCH OF SALT AND PEPPER), DRIZZLED WITH A BAROLO
DEMI-GLACE SAUCE SERVED WITH HERB ROASTED BABY RED POTATOES,
PORTOBELLO MUSHROOMS AND SAUTEED GREEN BEANS |
37.00 |
LONG
ISLAND DUCK BREAST
PAN ROASTED FRESH DUCK
BREAST WITH AN ORANGE DEMI-GLACE SAUCE WITH DRIED CHERRIES
SERVED WITH HERB ROASTED BABY RED POTATOES AND SAUTEED HARICOT
VERTS |
26.00 |
VEAL
MILANESE
PAN SEARED VEAL CUTLET
WITH HOMEMADE CIABETTA BREADCRUMBS AND GARNISHED WITH VINE
RIPE HOLLAND CHERRY TOMATOES, EXTRA VIRGIN OLIVE OIL, GARLIC
AND BASIL SERVED WITH SAUTEED ZUCCHINI |
29.00 |
PRIME
DRY AGED SIRLOIN
GRILLED WITH EXTRA
VIRGIN OLIVE OIL, GARLIC AND PARSLEY WITH WHIPPED TURNIPS
GARNISHED WITH CARAMELIZED SHALLOTS AND BABY CARROTS |
37.00 |
Any
Substitutions Will Be Considered A La Carte
18% Gratuity added to
parties of 6 or more
PACI
RESTAURANT IS SMOKE-FREE
Dinner: Tuesday –
Saturday 5:30 – 10:00 p.m. - Closed Sundays and Mondays
|
|
Top of Menus
CANNOLI
THIN, CRISPY PASTRY SHELL
FILLED WITH FRESH RICOTTA,
CHOCOLATE CHIPS AND CARAMELIZED ORANGE |
8.50 |
CHOCOLATE
LOVERS CAKE
A RICH SILKY-SMOOTH
FLOURLESS CAKE MADE WITH ESPRESSO
AND 100% PURE BITTERSWEET CHOCOLATE TOPPED WITH
FRESH WHIPPED CREAM |
8.00 |
TORTONI
SEMIFREDDO
A
SEMI-FROZEN CUSTARD MADE WITH AMARETTI COOKIES,
CREAM, RUM AND GARNISHED WITH TOASTED ALMONDS |
8.00 |
HAZELNUT
CAKE
LIGHT SPONGE
CAKE, MOISTENED WITH FRANGELICO LIQUEUR,
FILLED WITH CHOCOLATE CUSTARD, FINISHED WITH A CHOCOLATE
CREAM FROSTING SPRINKLED WITH TOASTED HAZELNUTS |
8.50 |
COCONUT
CAKE - (FEATURED IN GOURMET MAGAZINE)
MOIST, DENSE
CAKE MADE WITH UNSWEETENED COCONUT
TOPPED WITH A DRIZZLE OF DARK CHOCOLATE |
8.00 |
ICE
CREAMS
CHERRY
VANILLA WITH FRESH CHERRY PUREE |
6.50 |
MERINGUE
COOKIES
CRISPY MERINGUE COOKIES
FILLED WITH CHUNKS OF DARK
CHOCOLATE AND CHOPPED ALMONDS SPRINKLED WITH COCOA |
6.00 |
BISCOTTI
VANILLA AND CHOCOLATE BISCOTTI MADE WITH
HAZELNUTS,
WALNUTS AND ALMONDS |
5.00 |
| LEMON
SORBET |
7.00 |
|
Top of Menus
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...now, please click on
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its home pages...
...all menus collected and
displayed serve the main purpose of being the best menu study guide available.
This site provides a vast variety of restaurant menus, styles and dishes...
...to get up to date
information, such as hours of operation, prices, latest menu changes, from any
restaurant listed here, please visit their home pages.
source: http://www.pacirestaurant.com/menus.htm
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09/07/2001 07:13:31 PM
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Thank You and have a most beautiful day now...
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...collected for you by
helmut s. |
2000-2001
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