ANTIPASTI - APPETIZERS

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1 CMG Dinner 10/14. Page 1 of 5 ANTIPASTI - APPETIZERS EGGPLANT ROLLATINI SERVED WITH A FRESH PLUM TOMATO SAUCE ON A BED OF SAUTÉED SPINACH GRILLED PORTOBELLO CROSTINI TOPPED WITH SMOKED MOZZARELLA WITH A TOUCH OF BALSAMIC GLAZE OVER GOAT CHEESE CROSTINI RICE CROQUETTES ALLA SICILIANA MINIATURE CROQUETTES STUFFED WITH FRESH MOZZARELLA, GROUND BEEF, AND PARMESAN CHEESE. SERVED WITH MARINARA SAUCE CALAMARI LIGHTLY BATTERED AND FRIED TO A TENDER, CRISP, GOLDEN BROWN LUCANICA SAUSAGE COILED ITALIAN SAUSAGE, GRILLED AND SERVED OVER SAUTÉED BROCCOLI RABE IN A GARLIC AND EXTRA VIRGIN OLIVE OIL SAUCE CAPRESE HOMEMADE MOZZARELLA, VINE RIPENED TOMATOES, EXTRA VIRGIN OLIVE OIL, PROSCIUTTO, AND SUN DRIED TOMATOES CRAB CAKE HOMEMADE JUMBO LUMP CRAB CAKE SERVED OVER SPINACH SAUTÉED IN GARLIC AND EXTRA VIRGIN OLIVE OIL MEAT AND CHEESE PLATTER AN ASSORTMENT OF ARTISAN MEATS AND CHEESES SERVED WITH FRESH SEASONAL FRUITS, EXOTIC DRIED FRUITS, AND NUTS ZUPPE - SOUPS CUP BOWL COUNTRY ITALIAN MINESTRONE HOMEMADE HEARTY VEGETABLE SOUP ZUPPA DEL GIORNO SOUP OF THE DAY 6.95 VARIES VARIES INSALATE - SALADS INSALATA DELLA CASA HOUSE SALAD RED BEET SALAD BOILED AND MARINATED RED BEETS, SLICED AND SERVED WITH TOMATOES, ROASTED ALMONDS, AND GOAT CHEESE OVER A MESCLUN SALAD IN A WHITE BALSAMIC VINAIGRETTE DRESSING ROMAINE CAESAR SALAD ROMAINE HEARTS IN A CAESAR DRESSING TOPPED WITH CALANDRA S SOURDOUGH CROUTONS AND SHAVED PARMESAN CHEESE MEDITERRANEAN SALAD BABY GREENS, TOASTED WALNUTS, PEARS, AND GORGONZOLA CHEESE IN A WALNUT VINAIGRETTE 13.95

2 CMG Dinner 10/14. Page 2 of 5 FLATBREADS Our crispy flatbreads are topped with fresh ingredients then baked in our wood burning stone deck oven. ITALIAN FLATBREAD FRESH MOZZARELLA, ROASTED TOMATOES, AND FRESH BASIL. DRIZZLED WITH PESTO MEDITERRANEAN FLATBREAD SLICED DRY FIGS, PEARS, GOAT CHEESE, AND PROSCIUTTO. DRIZZLED WITH A BALSAMIC GLAZE AVACADO FLATBREAD AVOCADO, ROASTED TOMATOES, GRILLED CHICKEN, BACON, AND RED ONIONS TOPPED WITH SMOKED MOZZARELLA AND PARMESAN CHEESE. DRIZZLED WITH A SPICY VINAIGRETTE TOMATO CAPONATA FLATBREAD CHOPPED TOMATOES, GREEN AND BLACK OLIVES, ROASTED EGGPLANT, RED ONIONS, AND FRESH BASIL. TOPPED WITH FETA CHEESE AND DRIZZLED WITH A HONEY GLAZE VINAIGRETTE SALMON FLATBREAD SMOKED SALMON, SCALLIONS, CAPERS, AND THIN SLICES OF LEMON. DRIZZLED WITH A HORSERADISH CREAM SAUCE PIZZA Our personal thin crust pizza is reminiscent of that found in Italy s Campania region and is made with imported flour, water from a local bottling company, and fresh ingredients then baked in our wood burning stone deck oven. PIZZA CALANDRA A TRADITIONAL PIZZA MADE WITH MOZZARELLA, TOMATO SAUCE, BASIL, AND PESTO PIZZA MARGHERITA FRESH WHOLE SLICED TOMATOES, FRESH MOZZARELLA, BASIL, AND PESTO GLUTEN FREE PIZZA CALANDRA TRADITIONAL, BUT GLUTEN FREE PIZZA WITH TOMATO SAUCE AND MOZZARELLA CHEESE PIZZA MEDITERRANEAN MOZZARELLA, ROASTED RED PEPPERS, SAUTÉED SPINACH, CHOPPED GARLIC, AND BASIL. TOPPED WITH GOAT CHEESE PIZZA PARMIGIANA VODKA SAUCE, FRESH OREGANO, FRESH GARLIC, BLACK PEPPER, BASIL, AND PARMESAN CHEESE PIZZA CON CARNE A TRADITIONAL PIZZA WITH CRUMBLED ITALIAN SAUSAGE AND CRUMBLED MEATBALLS CREATE YOUR OWN PIZZA $1.00 EXTRA CHARGE FOR EACH OF THE FOLLOWING TOPPINGS: PEPPERONI SAUSAGE PEPPERS MUSHROOMS HAM VEGETABLES 1 Upon request, any of our pizzas can be made with whole wheat or gluten-free flour.

3 CMG Dinner 10/14. Page 3 of 5 PASTA FATTA IN CASA - HOMEMADE PASTA Half portions are available for all pasta dishes except for items with seafood. Homemade whole wheat penne and fettuccine and homemade gluten-free penne may be substituted for any dish. SPINACH RAVIOLI AL POMODORO HOMEMADE RAVIOLI STUFFED WITH SPINACH AND RICOTTA CHEESE. SERVED IN A LIGHT TOMATO BASIL SAUCE WITH PECORINO ROMANO PENNETTE CALANDRA PENNE PASTA SERVED WITH GARLIC AND OIL, FRESH SPINACH, A SPRINKLE OF PARMESAN CHEESE, SLICED PORTOBELLO MUSHROOMS, SUN DRIED TOMATOES, AND PIGNOLI NUTS PAPPARDELLE VODKA PAPARDELLE PASTA SERVED WITH MUSHROOMS, ONIONS, PEAS, AND CHERRY TOMATOES IN A PINK VODKA SAUCE SPAGHETTI ITALIANO SPAGHETTI PASTA SERVED WITH MEATBALLS, SPICY ANDOUILLE SAUSAGE, AND BASIL IN A MARINARA SAUCE LINGUINI CREAMY PESTO LINGUINI PASTA SERVED WITH CHUNKS OF CHICKEN, PIGNOLI NUTS, AND CHERRY TOMATOES IN A CREAMY PESTO SAUCE RIGATONI BOLOGNESE RIGATONI PASTA SERVED WITH OUR HOMEMADE BOLOGNESE MEAT SAUCE AND TOPPED WITH A SPOONFUL OF RICOTTA CHEESE LINGUINI CON VONGOLE (BIANCO O ROSSO) LINGUINI WITH FRESH CLAMS SERVED WITH A WHITE WINE SAUCE OR RED TOMATO SAUCE SHRIMP SCAMPI RAVIOLI RAVIOLI STUFFED WITH SHRIMP AND RICOTTA CHEESE, SERVED WITH BABY SHRIMP AND SUN DRIED TOMATOES IN A BUTTER AND GARLIC SAUCE SECONDI PIATTI INSALATE - MAIN COURSE SALADS CAESAR CON POLLO ROMAINE LETTUCE TOSSED WITH CAESAR DRESSING, CALANDRA S SOURDOUGH CROUTONS, AND GRILLED CHICKEN WITH SHAVED PARMESAN CHEESE. SHRIMP OR SLICED SIRLOIN STEAK MAY BE SUBSTITUTED FOR AN ADDITIONAL $5.95 CHICKEN MILANESE SALAD TRI COLOR SALAD WITH HOUSE DRESSING TOPPED WITH TOMATOES, STRIPS OF BREADED CHICKEN, AND FETA CHEESE PORK SCALOPPINI SALAD PAN SEARED PORK SCALOPPINI WITH BUTTER AND GARLIC, DRIZZLED WITH BALSAMIC DEMI GLAZE OVER A MESCLUN SALAD WITH TOMATOES, RED ONIONS, AND GOAT CHEESE HERB ENCRUSTED SALMON SALAD FRESH HERB ENCRUSTED SALMON SERVED HOT OVER COLD BABY GREENS, VEGETABLES, AND TOMATOES. TOSSED IN A WHITE BALSAMIC VINAIGRETTE 25.95

4 CMG Dinner 10/14. Page 4 of 5 SECONDI PIATTI - MAIN COURSES CHEESEBURGER GRILLED 8 OZ. USDA BLACK ANGUS SEASONED GROUND BEEF SERVED ON LIGHTLY BUTTERED, TOASTED CALANDRA S CIABATTA BREAD WITH LETTUCE, TOMATO, GRILLED RED ONIONS, AND PROVOLONE CHEESE PETTO DI POLLO BONELESS, SKINLESS CHICKEN BREAST, GRILLED WITH FRESH LEMON AND EXTRA VIRGIN OLIVE OIL POLLO SCARPARIELLO ROASTED CHICKEN BREAST WITH ITALIAN SAUSAGE, MUSHROOMS, SPICY CHERRY PEPPERS, AND BLACK OLIVES IN A SCAMPI SAUCE PORK CHOP MILANESE PAN SEARED BREADED PORK CHOP SERVED WITH SAUTÉED MUSHROOMS AND ONIONS IN A MELTED BUTTER GARLIC SAUCE TILAPIA ITALIANA SAUTÉED TILAPIA FILET SERVED WITH A FRESH PLUM TOMATO SAUCE OVER SPINACH SAUTÉED IN GARLIC AND EXTRA VIRGIN OLIVE OIL DUCK TORINO ROASTED HALF DUCK WITH DRIED CRANBERRIES AND APRICOTS IN A PORT WINE DEMI GLAZE PORK OSSO BUCO PORK SHANK SLOWLY COOKED WITH CARROTS, CELERY, AND ONION STEW. SERVED WITH ROASTED POTATOES AND VEGETABLES VITELLO SICILIANO SAUTÉED VEAL SCALOPPINI WITH BLACK OLIVES AND CAPERS TOPPED WITH MELTED FRESH MOZZARELLA IN A LIGHT MARINARA SAUCE GROUPER ALLA GRIGLIA GRILLED GROUPER FILET, SERVED WITH MUSHROOMS, SPINACH, AND CHERRY PEPPERS IN A GARLIC AND EXTRA VIRGIN OLIVE OIL SAUCE SHRIMP FRANCESE FIVE SAUTÉED SHRIMP SERVED WITH ARTICHOKE HEARTS AND SUN DRIED TOMATOES IN A LEMON BUTTER WHITE WINE SUACE GRILLED SIRLOIN STEAK GRILLED BLACK ANGUS SIRLOIN STEAK SERVED IN A BAROLO WINE REDUCTION SAUCE WITH ROASTED POTATOES VERDURE - VEGETABLES SPINACH SAUTÉED WITH CHOPPED GARLIC AND EXTRA VIRGIN OLIVE OIL BROCCOLI RABE SAUTÉED WITH CHOPPED GARLIC AND EXTRA VIRGIN OLIVE OIL GRILLED VEGETABLES AN ARRAY OF GRILLED GARDEN VEGETABLES WITH SALT, PEPPER, AND EXTRA VIRGIN OLIVE OIL

5 CMG Dinner 10/14. Page 5 of 5 DOLCE - DESSERT All of our desserts are made fresh daily. Most are provided by Calandra s Bakery, while the rest are made in-house. VANILLA OR CHOCOLATE ICE CREAM TWO SCOOPS PISTACHIO OR BISCOCHINO ICE CREAM TWO SCOOPS 6.95 APPLE PIE ALLA MODE BROWNIE ALLA MODE CANNOLI VANILLA OR CHOCOLATE CARROT CAKE CHOCOLATE COVERED STRAWBERRIES CRÈME BRULEE FANTASY CHOCOLATE MOUSSE CAKE FRESH BERRIES WITH FRENCH CREAM PROFITEROLES ALLA MODE TWO CHOCOLATE COVERED PUFF PASTRIES FILLED WITH ICE CREAM RASPBERRY CHOCOLATE MOUSSE RICOTTA CHEESECAKE TIRAMISU FRESH BERRIES WITH ZABAGLIONE LOBSTER TAIL FRENCH PASTRY FILLED WITH CANNOLI CREAM Mangia bene! Buon appetito!