Appetizer s. Fried Calamari Stuffed Artichokes

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Kathryn Owens
5 years ago
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1 Appetizer s Fried Calamari Stuffed Artichokes Tender slices of marinated calamari, lightly breaded Six artichoke hearts stuffed with Imperial crabmeat, & deep fried till golden brown. Served with stone rolled in seasoned bread crumbs and baked with a crab mustard sauce and lemon. touch of garlic butter. Antipasto Platter (feeds 6 to 8 people) Eggplant Mornay with Shrimp Prosciutto, Salami, Olives, Artichokes, Peppers, Provolone, Romano battered eggplant and shrimp, set on Fresh Mozzarella, Soppressta & Giardiniera Vegetables. Buffalo sauce, finished with a Mornay sauce and g rated cheese. Jumbo Lump Crabmeat Hoezel Fresh lumps of crabmeat tossed in a classic French Fried Zucchini Hoezel dressing & presented in a fried rice paper bowl with a twist of lime. French Fried Provolone Stuffed Italian Peppers (Offered hot or sweet) Chicken Fingers Stuffed with bread, olives, rice, pistachios, Tender breast of chicken cut into strips, breaded Asiago cheese & peppers. A meatless stuffing. and deep fried until golden brown, served with raspberry mustard horseradish sauce. Polenta a la Monaco Bruschetta Crispy red barn white cheddar polenta over greens Toasted asiago baguette topped with Boursin cheese and beans. Spread and marinated roasted tomatoes. Soups & Favorites Italian Soup of the Day Cup Bowl Seafood Soup of the Day Cup Bowl Bread Service with Soup Pasta Fagioli Bowl Braised Escarole (Greens & Beans) Bowl Special Salads Caesar Salad Grilled Chicken Salad A classic salad of Romaine, garlic, anchovy paste, Grilled marinated chicken breast tossed with sautéed olive oil, lemon and fresh grated Parmesan cheese, mushrooms & onions, mozzarella cheese, tomatoes, tossed together with garlic croutons. olives, cucumbers, mixed greens & topped with fries. * Grilled Steak Salad Apple Gorgonzola Salad Sliced filet medallions grilled and tossed with sautéed Mixed greens tossed in cider poppy seed mushrooms & onions, mozzarella cheese, tomatoes, vinaigrette fresh apples, cucumbers, candied olives, cucumbers, mixed greens and topped with fries. pecans and Gorgonzola cheese. Add Chicken $3.50 Add Steak $7.00 Add Salmon $12.00 Sandwiches and Extras Hoffstot s Scrod Sandwich Hot Roast Beef Sandwich Famous at Hoffstot s... Batter-dipped and fried Served with French fries. to a golden brown and served with fries. French Fries Hamburger (add cheese.55) A delicious classic served with French fries. Hoffstot s Cafe Monaco can provide full catering for home or business, in our private banquet room or off-premises. Executive Chef Brian Leri and Sous Chef Greg Rosato

are always available to design a personalized menu to fit your needs. House policy: No separate checks for parties of 8 or more Seafood * Skuna Bay Salmon........................ 24.

2 are always available to design a personalized menu to fit your needs. House policy: No separate checks for parties of 8 or more Seafood * Skuna Bay Salmon Jumbo Lump Crab Cakes Raised off the coast of Vancouver Island, rubbed with Jumbo lump crab lightly blended together brown sugar, grilled on cedar plank and finished with seasonings, pan seared and served with honey walnut butter. with a lemon beurre blanc. Fresh Boston Cod Blackened Mahi Mahi Baked in white wine, butter, lemon, garlic and Fresh Mahi Mahi lightly blackened and served topped with fresh bread crumbs. with spicy shrimp & roasted tomato beurre blanc. Shrimp Monaco Home Breaded Shrimp Shrimp stuffed with jumbo lump crabmeat mixture Hand breaded jumbo Gulf shrimp deep fried baked in butter, white wine, lemon and fresh garlic. to a golden brown served with house-made cocktail sauce. Poultry Chicken Pistachio Chicken Parmigiana Sautéed boneless chicken breast tossed with Egg batter fried chicken breast baked spinach, tomatoes, pistachios, basil, oregano, olive with Provolone cheese, topped with our own oil & butter and topped with parmesan cheese. tomato sauce. Chicken Marsala Chicken Piccata Sautéed with mushrooms in Marsala wine sauce. Sautéed chicken breasts with capers & mushrooms in a lemon chicken velouté sauce. Veal & Pork Veal Parmigiana Thin medallions of veal tenderloin coated in an egg batter, baked w/ provolone cheese & topped with tomato sauce. Veal Marsala Thin medallions of veal tenderloin sautéed with mushrooms in Marsala wine sauce. Beef & Lamb * Blackenzola * New York Strip Steak oz. filet mignon of Iowa Premium Angus Beef lightly 12 oz. well marbled, aged and grilled to your liking. blackened in a cast iron skillet then topped with melted Served with caramelized onion butter. Gorgonzola & splashed with a Balsamic reduction. Braised Domestic Lamb Shank * Filet Mignon oz lamb shank slow braised till fork tender 8 oz. open grilled Iowa Premium Angus Beef, served with mashed potatoes & natural jus. served with caramelized onion butter. Old Fashion Braised Beef Pot Roast Served with assorted roasted vegetables and natural jus. Petite Offerings Mini Blackenzola Chicken Saltimbocca (3) 2 oz filet mignon medallions lightly blackened 4 oz chicken breast sautéed & topped with in a cast iron skillet then topped with gorgonzola spinach, prosciutto and mozzarella cheese then cheese and splashed with a balsamic reduction. finished with Marsala sauce and tomato chutney. Pecan Crusted Cod Single Little Piggy Fresh cod encrusted with a blend of pecans, 8 oz center cut pork chop served Diablo style, sautéed and served with lemon dill yogurt sauce. Bourbon style or plain grilled.

All above entrees include bread & butter and a choice of two side dishes.

99 Manicotti........................... 18.

sauce. our own tomato sauce. Eggplant Parmigiana................ 16.

99 Fried eggplant layered with Mozzarella and Braised until tender, sautéed with olive oil and seasoned Romano cheese, slow baked in garlic, tossed with a Filetto marinara

3 All above entrees include bread & butter and a choice of two side dishes. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Italian Specialties Lasagna Manicotti Baked layers of wide noodles, ricotta & Asiago Italian crepes filled with ricotta cheese and cheeses, pork, beef & seasonings, served with baked, served with our tomato sauce. our own tomato sauce. Eggplant Parmigiana Tripe Di Abruzzi Fried eggplant layered with Mozzarella and Braised until tender, sautéed with olive oil and seasoned Romano cheese, slow baked in garlic, tossed with a Filetto marinara sauce. our own tomato sauce. Served with pasta. Fresh Imported Pasta Spaghetti Linguine Angel Hair Half orders of homemade pasta with Italian bread and butter Salsa & Ragu Meat Sauce Tomato Basil Cream Sauce Meatball Alfredo Sauce Filetto Sauce Sausage Pistachio Aglio e olio Fettuccini Alfredo Classic Alfredo sauce made to order with heavy cream, egg, roasted garlic, butter & parmesan reggiano. Gnocchi Filetto Fresh cooked gnocchi tossed in a light plum

4 tomato sauce and sprinkled with fresh grated Romano cheese. All Italian entrees and pasta dishes are served with salad, bread and butter. Side Dish Selections Soup of the Day or Pasta Fagioli Seafood Soup of the Day - add $1.75 Hoffstot s Tossed Salad Chef s Vegetables (2 selections) Baked Potato Pasta of the Day Mashed Potatoes (Chef s Choice) Hoffstot s Cafe Monaco can provide full catering for home or business, in our private banquet room or off-premises. Executive Chef Brian Leri and Sous Chef Greg Rosato are always available to design a personalized menu to fit your needs.

5 Serving Hours : MON -THURS 4 PM TO 9 PM FRI & SAT 4 PM TO 10 PM SUNDAY 1 PM TO 9 PM 533 Allegheny Avenue

APPETIZERS. Grande Quesadillas 7.99 Eggplant Mornay 8.99 Fresh grilled tortillas, layered with two cheeses, Medallions of eggplant coated with Romano

APPETIZERS. Grande Quesadillas 7.99 Eggplant Mornay 8.99 Fresh grilled tortillas, layered with two cheeses, Medallions of eggplant coated with Romano APPETIZERS Grande Quesadillas 7.99 Eggplant Mornay 8.99 Fresh grilled tortillas, layered with two cheeses, Medallions of eggplant coated with Romano roasted green chilies, and your choice of fillings batter,