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TOUCHE DINNER MENU
APPETIZERS
WARM FETA CHEESE
Imported from Greece, wood fired and drizzled with extra virgin olive
oil and fresh oregano. 8
HUMMUS
Served with a side of pita. 8
BABA GHANOUSH
Eastern Mediterranean dip of oven roasted eggplant, tahini, and walnuts.
8
BLACKENED BROCCOLI
Blackened with Mediterranean spices, served with a tahini dip. 9
CALAMARI
Pan-fried in olive oil with capers, crushed chile flakes, garlic, parsley
and fresh citrus juices. 11
Seved with a side of marinana, add 1.5 MEDITERRANEAN PLATTER
Assortment of hummus, baba ghanoush, feta cheese, blackened broccoli,
and marinated olives, served with pita and fresh vegetables. 15
RISOTTO DI MARE
Creamy Risotto cooked in a Saffron Seafood broth with Manila Clams, Calamari, and Gulf Prawns. Served with grated Argentinean reggianito cheese. 12.5
SALADS
CAESAR
Our presentation of this classic salad; Romaine hearts, olive oil, garlic,
and anchovy tossed with crispy herb croutons and freshly grated Pecorino
Romano. 10.5
Small (dinner size) 7.5
With grilled chicken breast, add 3
INSALATA MISTA
Assorted lettuce, fresh vegetables and your choice of Balsamic, Italian,
or Oregon Blue Cheese dressings. 7.5
Small (dinner size) 4.5
TOUCHE CHOPPED SALAD
Fresh chopped romaine lettuce, crispy pepperoni, croutons, red onion,
mozzarella with creamy herb dressing. 9.5
COLD QUINOA SALAD
A salad of quinoa, cranberries, currents, basil, pine nuts, and valbreosso feta, placed on a bed of greens and finished with a cranberry syrup. 8.5
PASTA
SPAGHETTI ROSA
A wonderful recipe of roasted eggplant, tomato and red bell pepper handed
down through Zareh's family. It is truly a gift for the spaghetti that
it's tossed in. 12.5
CLAM LINGUINE
Tender linguine cooked to perfection and tossed in a light Clam cream sauce with Manila Clams and fresh herbs. Garnished with crispy Prosciutto. 13.5
PASTA SHERWOOD
Fresh Fettuccini with carrots, broccoli, scallions, zucchini, and yellow squash tossed in a light sauce of olive oil, white wine, garlic, tomato and fresh herbs. Finished with Argentinean reggianito cheese. 14
SPAGHETTI BOLOGNESE
With a sauce of plum tomatoes, ground beef and pork simmered with vegetables
and finished with fresh basil, oregano and a touch of whole butter.
12.5
LAMB PAPPARDELLE
Slow braised ragu of lamb with roasted garlic butter, fresh herbs, and white wine. Served over house made pappardelle pasta and garnished with caramelized onion. 17
FETTUCCINE LEMONE
Fresh fettuccine with Parmesan cheese, lemon zest, and cream. 14.5
ENTREES
GRILLED PETITE CHICKEN ALA MATTONE
Whole petite chicken marinated in brown sugar and salt, then seasoned and quickly grilled under a hot brick. Served over Israeli cous cous with apricots and dates, seared greens, and a pomegranate chicken jus. 21.
LAMB SHWERMA
Grilled lamb slices served with walnut hot sauce and taratour sauce
served with basmati rice and seasonal vegetables. 20
GRILLED RACK OF LAMB SCOTTADITI
Imported rack of lamb marinated in fresh mint, citrus zest, coriander, and sea salt. Grilled, then served over French green lentils with seasonal vegetable and a cumin scented yoghurt sauce. 27
GRILLED STUFFED DOUBLE CUT PORK CHOP
Salt water and brown sugar marinated double cut pork chop stuffed with spinach, French feta, and sundried tomato. Served over Yukon gold potatoes with seared greens and prosciutto, and a roasted red pepper ragout. 24
GRILLED PRAWNS
Marinated in Morrocan style bread crumbs, garlic and olive oil. Grilled
and served on Mediterranean pilaf with a salad of cucumber, red pepper
& arugala with a lemon basil dressing. 23.5
BRAISED BEEF SHORT RIBS
Smoked beef short ribs slow cooked in a sauce of red wine, tomato, vegetables and fresh herbs. Served over creamy white polenta with seasonal vegetable and a horseradish gremolata. 24
WOOD OVEN ROASTED RED PEPPERS
Roasted sweet red bell beppers stuffed with quinoa, sun-dried cranberries, beta cheese and fresh herbs. Served over wood oven roasted vegetables with Golden parsnips and a balsamic syrup. 18.
PIZZA & CALZONE from our wood burning oven
PIZZA MARGHERITA
Marinara, mozzarella and fresh basil 9.5
PIZZA MEDITERRANEA
A wood fired cruist with pesto, spnish, artichoice hearts, green olives, thinly sliced red onion, feto, provolone and fontina cheeses.
13.5
PIZZA GENOVESE
Fresh pesto and mozzarella cheese. 11.5
PIZZA CON FUNCGHI E PROSCIUTTO
Olive oil, garlic, mushroom, prosciutto, sun-dried tomatoes and fresh
sage, with provolone and fontina cheeses. 13.5
PIZZA CARBONARA
A hand tossed wood fired crust topped with a creamy carbonara sauce, provolone and fontina cheeses, roasted chicken, prosciutto, sliced mushrooms, and a soft baked egg yolk. 13.5
PIZZA FOUR SEASONS
Four separate sections of artichoke hearts, mushroom, pepperoni and
prosciutto, with mozzarella. 14
PIZZA DIAVOLA
With spicy sausage, roasted red bell pepper, thinly sliced red onion
and fresh basil. 13.5
PIZZA PROSCIUTTO E ANANAS
Prosciutto, grilled pineapple, and red onion atop a wood fired crust with marinara sauce and mozzarella cheese. 13.5
CALZONE MODO NOSTRO
A pizza turnover filled with spicy sausage, mushroom, parmesan and mozzarella
cheeses. 13.5
Create your own - add any of the preceding
ingredients to the Pizza Margherita or Genovese. 2.
DESSERTS
Affogato al Caffè
Shot of espresso over scoop of ice cream. 7.
Tiramisu
Sweetened Mascarpone layered with espresso-soaked lady fingers. 7.5
Flambe desserts for two
(Table
side) 13.
House Dessert Special
Ask your server for details.
Gratuity of 18% included with tables of six or more. One check per table.
Updated 04/14/10
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