Adagio Taverna e Ristorante - Summit, New Jersey Restaurants

401 Springfield Avenue-- -Summit, New Jersey- --Phone: 908-277-1677

- MENU -

antipasti
primi piatti
secondi di pesce
secondi di carne

Four Course Dinner Menu

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- DESSERT- MENU -

dolce
cheese course
dessert wines
port

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- antipasti-

borlotti bean salad with asparagus,mushrooms, grilled fennel
and aged balsamic
$8.00

sushi grade salmon and yellow fin tunacarpaccio, served raw,
with baby arugula, radicchio and endive
$12.00

prosciutto wrapped figs, braised fennel,and tellagio cheese
with honey and almonds
$9.00

medly of lettuces and tomatoes tossedin sherry wine vinaigrette
$7.00

grilled duck sausage and butternut squash,wild mushrooms
and root vegetables
$10.00

seafood salad of shrimp, octopus, scungilliand mussels,
dressed in lemon vinaigrette
$12.00

baby arugula, raddichio and endive withroasted pancetta, apples, pear,
roasted walnuts, gorgonzola and apple-balsamic vinaigrette
$9.00

Index

- primi piatti-

lentil soup with white tuscan polenta
$7.00

pan-seared cod with garlic, anchovy,capers and crushed red pepper
over creamy polenta
$11.00

crepes stuffed with ricotta cheese,wild mushroom, spinach and sun-dried tomato
in a light tomato sauce
$17.00

spaghettini with lobster in a lightlyspiced tomato sauce
$19.00

agnolotti stuffed with pumpkin, sun-driedtomato and goat cheese
in a sherry-prosciutto sauce with diced vegetables
$18.00

strozzapreti pasta with pancetta, onions,yellow tomato and fresh basil
$17.00

vialone nano risotto with prosciutto,walnuts, gorgonzola and figs
$18.00

Index

- secondi dipesce -

pan-seared salmon, broccoli rabe, caramelizedonions and oven-dried tomatoes
with a yellow tomato, caper & anchovy sauce
$19.00

fish stew of cod, shrimp, scallops,manilla clams, mussels, tomato,
spinach and polenta
$21.00

chilean sea bass topped with a mushroom,dried tomato, nut & herb crust,
with savoy cabbage and white bean sauce
$23.00

grilled yellowfin tuna, served rare,with spinach and a roasted vegetable
& polenta bomba and tuscan barbeque sauce
$26.00

lobster tail, shrimp and sea scallopfritto misto, battered,
with remoulade and sweet & sour sauces
$22.00

Index

- secondi dicarne -

cheap hotel in Bilbaoveal done two ways - seared and braisedwith root vegetable risotto
$23.00

organic free-range chicken, roastedgarlic mashed potatoes, escarole
and caramelized onions
$19.00

filet of beef char-grilled with warmgorgonzola, onion rings
and a garden pea, potato timballo
$25.00

char-grilled loin of pork with spinachand a butternut squash & cranberry risotto
$19.00

herb-crusted free-range loin of lamb,swiss chard,
black olive-potato puree, porcini-dijon sauce
$25.00

Index

- Four CourseDinner Menu -

- ANTIPASTI -

Basil Crusted Sea Scallops
Tomato Torta, Canellini and Zucchini Purees

Proscuitto di Parma
Braised fennel, Parmeggiano, Raisin Nut Toast
and Taleggio Cheese Glazed with Honey and Almonds

Cold Seafood Lasagnette
with Poached Lobster, Scallops, Octopus and Salmon & Tuna Crudo

Madeira and Port Foie Gras Terrine
Fruit Mostarda, and Raisin Nut Toast

Baby Arugula, Radicchio, Endive Salad
with Roasted Pancetta, Crisp Apple & Pear, Gorgonzola
and Roasted Walnuts with Apple Balasamic Vinaigrette

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- PRIMI PIATTI -

Cream of Porcini

Fresh Potato Gnocchi
with Tomato Braised Rabbit

Handcrafted Tagliatelli
with Freshly Chopped Lobster in a Lightly Spiced Tomato Sauce

Pan-Seared Sea Bass
with Garlic, Anchovy, Capers and Crushed Red Pepper
over Creamy Polenta

Lightly Spiced Saffron Risotto
with Shrimp, Scallops, Manilla Clams and Mussels

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- SECONDI DI PESCE -

Potato Crusted Branzino
with Tomato Torta and a Spumante Reduction

Lobster Tail, Shrimp and Scallop Fritto Misto
battered, with Remoulade and Sweet & Sour Sauces

Pan Braised Salmon
With Artichokes in a Creamy Leek Sauce With Baby Yukon Potaotes

Grilled Yellow Fin Tuna
Served Rare, with Spinach,
Roasted Vegetable Polenta and Tuscan Barbeque Sauce

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- SEDONDI DI CARNE -

Herb-Crusted Free-Range Rack of Lamb
Swiss Chard, Black Olive-Potato Puree, Porcini-Dijon Sauce

Veal Done Two Ways
Braised and Seared with a Root Vegetable Risotto

Filet of Beef
Char-Grilled with Warm Gorgonzola,
Onion Rings and a Garden Pea, Potato Timballo

and for two
Roasted Muscovy Duck, Sherry Reduction
with Diced Potatoes and Butternut Squash

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- Dolce -

Crispy phyllo dough layered with
Seasonal berries & vanilla Napoleon cream

Mocha pots de crème topped with Bailey's crèmefraiche
And chocolate Biscotti

Italian cheesecake with Grand Marnier
Marinated oranges & Blood Orange reduction

7 minute petit chocolate soufflé served with Blood Orange
Marmalade and Hazelnut topped vanilla ice cream

Caramelized Roma apple atop crispy puff pastry
With cinnamon vanilla ice cream

Peanut butter coupe with vanilla ice cream,
Layers of dark chocolate brownie, peanuts,
Peanut sauce & caramel

Assortment of homemade ice creams & sorbets

Three selection cheese plate

- Cheese Course -

Three selections
8.

Five selections
12.

Seven selections
16.

- White Dessert Wines -

	Glass	375ml	Bottle
La Spinetta'Bricco Quaglia' Moscato d'Asti	7.	21.
Selak's Reisling Ice Wine, New Zealand	7.5	29.
Riesling Blanck Schlossberg	9.5	39.	500
Anselmi'I Capetelli' 1999		52.
Ch Romieu Lacoste Haut Barsac, Sauternes 1997	8.25	33.
Tokaji Aszu Disnoko	12.	48.
Quady'Essensia' Orange Muscat, CA	5.25	21.
'Re-nobilis' Gini Recioto di Soave		46.
Pillitteri Vidal Ice Wine, Canada	10.5	42.
Avignonesi Vin Santo, Toscana 1991		182.
Donnafugata'Ben Rye', Sicilia 2000	16.	48.
Ch D Y'Yquem, Sauternes 750 ml		490.
Ch. Tirecul la Graviere Monbazillac 1996	17.	52.
Feudi di San Gregorio'Privilegio' 1998		82.
Moscato d'Asti, Coppo'Moncalvino' 2001	8.	24.

- Red Dessert Wine -

	Glass	375ml
Chamber's Rosewood Muscat, Australia	15.	46.
Chamber's Muscadelle, Australia		60.
Alba Red Rasberry Wine	6.	22.
Franz Hass Moscato Rosa		64.

- Port Wine -

	Glass	375ml
Graham's 1977	26.	234.
Dow's 20 Yr Tawny	8.5	85.
Dow's 1980	22.	198.
Dow's 1997	12.	120.
Warre's 1977	17.5	175.
Warre's Ruby	6.5	40.

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