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FOR ALL
YOUR CULINARY NEEDS…

 
Chef Matthew Greco
(603) 436–1075
matthew@theportsmouthchef.com

Sample Menus
European Evening Sample Menu
POLENTA FUNGHI MISTI (Polenta with mushroom ragout) - Tuscany
RAVIOLI DI MARRONS (Chestnut ravioli with butter sage sauce) - Capri
ASPARAGI ALLA MILANESE (Asparagus with fried egg) - Lazio
SCALOPPINE AL LIMONE (Veal cutlet with lemon sauce) - Lombardy
FICHI SECCHI RIPIENI (Stuffed figs wrapped in prosciutto) - Calabria
CRESPELLE POLLO RAGU (Crepes with chicken ragu) - Veneto
SORBETTO D’AGRUMI DEL SULTANO (Sultan's tropical sorbet) - Sicily
Cooking with Aphrodisiacs Sample Menu
GRILLED FIG SALAD WITH GOAT CHEESE AND PROCIUTTO
FIG VINIAGRETTE
STUFFED BAKED FIGS WRAPPED IN PROSCIUTTO
COLD AVOCADO SOUP WITH OYSTERS
HONEY BAKED SALMON
TRUFFLED ASPARAGUS
MEXICAN HOT CHOCOLATE
MASCARPONE-MINT ICE CREAM
An Evening In Northern Italy Sample Menu
POLENTA PASTICCIATA AL GAMBERI (polenta with shrimp) – Friuli
ASPARAGI AL MILANESE (Asparagus with fried egg) - Lombardy
RISOTTO ALLA MILANESE (Saffron risotto) - Lombardy
SCALOPPINE AL LIMONE (Veal Cutlets with Lemon Sauce) - Emillia
PESCHE RIPIENE (Stuffed peaches) - Piedmont

 

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