appetizers

pasta

entrees

desserts

recipes

  

APPETIZERS

  • Stuffed grape leaves
  • Forest mushroom pate plate
  • Broiled asparagus wrapped in prosciutto
  • Lumache (snails) with garlic and red onion, served on crostini
  • Mussels steamed with garlic and basil
  • Lobster ravioli in garlic and olive oil

PASTA (all pastas served with anti-pasta salad and Stone House bread)

  • Linguini with salmon and pinenuts in a gorgonzola cream sauce
  • Portabella ravioli with acorn squash cream sauce, topped with toasted pecans
  • Angel Hair Carsoni - chicken with kalamata olives, sundried tomatoes, pinenuts, mint, lemon zest and red paepper flakes tossed lightly in olive oil
  • Linquini with clams (pink or white sauce)
  • Penne Puttanesca with chicken - spicy marianara with capers, red wine, kalamata and anchovy olives
  • Tortellini Lavapiatti - tri-color, cheese tortellini tossed in a light cream sauce with spinach, artichokes, pinenuts, sundried tomatoes and red onion
  • Linguini with shrimp and artichokes - in a sauce of olive oil, garlic, white wine and seafood stock
  • Veal stuffed ravioli in homemade marinara sauce
  • Penne with spicy Italian sausage in marinara sauce, topped with parmesan
  • Penne with Italian sausage and broccolini in spicy garlic oil

ENTREES (all entrees served with anti-pasta salad and Stone House bread, and a side of pasta with your choice of sauce - homemade marinara or oil garlic & butter)

  • Lemon Artichoke Veal - scallopinis topped with artichoke hearts in a lemon & white wine sauce
  • Veal Picatta - pounded & pan fried scallopinis topped with capers in a lemon & white wine sauce
  • Veal Saltimbocca - "jumps in your mouth" - scallopinis broiled with mozarella & prosciutto served with a mushroom and marsala sauce
  • Chicken Piccata
  • Lemon Artichoke Chicken
  • Chicken Saltimbocca
  • Anniversary Chicken - sauteed chicken breasts, baked with asparagus wraps in proscuitto and mozzarella cheese in a lemon white wine sauce
  • Bistecca Blasamico - 12 oz New York strip steak coated in cracked pepper, pan seared to order & drizzled with a balsamic reduction
  • 12-ounce Kansas City Veal Chop - rubbed with rosemary, sage, garlic, salt and pepper & broiled
  • Salmon Puttanesca - parmesan dusted filt, baked on a bed of spicy puttanesca

DESSERTS

  • Homemade Tiramisu
  • Panna Cotta with raspberry sauce
  • Chocolate semifreddo and fresh strawberries
  • Strawberries with balsamic & brown sugar

RECIPES

Asparagus Wrapped in Prosciutto

This easy dish makes for great finger-food at holiday cocktail parties and is a favorite at Trattoria Funistrada.

  • 2 lbs. fresh asparagus
  • marscapone cheese
  • 1/4 ob. prosciutto ham, thinly sliced

Snap off tough ends of the asparagus. Boil spears for 4 minutes in salted water; drain and place in a bowl of ice water, to stop cooking. Cut prosciutto in half the short way, so that you end up with a stack of approximately 5-inch long slices. Spread about 1 t. of smarscapone cheese on a slice of prosciutto, adn place 3 spears of asparagus on one end and rollup. Repeat with remaining ingredients. Place the rolls about 3-4 inches under the broiler for about 2 minutes, until prosciutto crisps and asparagus tips brown slightly. Number of servings depends on number and thickness of the asparagus spears.