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Chef Gaetano's Artisan Foods

Italienisches Restaurant und Feinkostladen$$$$

Forest Park

Speichern

8.8^/10

Bewertungen

32 Fotos

Menü

Main Menu 6

Main Menu

Tasting Menus

Leave the thinking to us and enjoy a truly wonderful dining experience. Let us cater to your taste buds and wow you with originality, creativity, and mouth watering flavors. Highly recommended by Chef Gaetano!

Chef 'S Choice

80.00

Four course family-style dinner, personalized to your dietary needs

Wine Pairing

40.00

An option to taste different wines, coordinated with either tasting

Gaetapas

65.00

Three course, mini version of Chef's Choice

Reserve Wine Pairing

65.00

Tasting of some of our reserve and finer wine selections

Antipasti

Gamberetti Al Gorgonzola

14.00

Shrimp sautéed with caramelized garlic, gorgonzola and a touch of cream served in puff pastry

Calamari Al Porto Rosa

14.00

Tempura-fried calamari rolled with asparagus, topped with sun-dried tomato-chipotle shrimp sauce, served with soy-lime citronette and borlotti aioli

Datteri E Polpettina Al Cocco

12.00

Dates stuffed with beef and chorizo wrapped in pancetta and baked, served with coconut-tomato sauce accented with cumin, coriander and jalapeño

Cavolfiori Mediterranei

13.00

Cauliflower roasted, sautéed with garlic, organic oats, hazelnuts grape tomato and preserved lemon served over smoked calabrian corno di toro pepper and ceci pure

Crab Cake Al Fumo

15.00

Crab cake with chipotle, roasted red peppers and green onion, roasted and served with crispy garbanzo and capers, arugula, garbanzo aioli and smoked

Carpaccio Di Kobe Piccante

16.00

Pan-seared kobe beef served with toasted pumpkin and sunflower seeds, crystallized garlic, pumpkin oil and Calabrian pepper paste and soy-lime vinaigrette served with garlic crostini

Cozze All'nduja Rossa

18.00

Mediterranean mussels sautéed with garlic, nduja, white wine and tomato sauce finished with herbs and served with crostini

Polipo Con Patate E Nduja

16.00

Tender Mediterranean octopus poached in duck fat, sautéed with nduja, potatoes, grape tomatoes, capers and crispy garbanzo

Insalate / Zuppe

Insalata Della Casa

9.00

Baby mixed greens tossed with sliced tomato, cucumber and red onion in Chef Gaetano's sweet mustard vinaigrette with caramelized almonds, crispy pasta and carrots

Mediterraneo

11.00

Arugula, radicchio, avocado and hearts of palm dressed with a tomato-avocado vinaigrette, topped with shaved parmigiano

Zuppa Di Pesce Alla Siciliana

13.00

Scallops, shrimp, mussels, and calamari sauteed with garlic, white wine, and tomato concasse, served with garlic bruschettone

Carpaccio Di Barbabietole

11.00

Yellow and red beets roasted in the wood-burning oven, sliced carpaccio style and drizzled with champagne vinaigrette, paired with mache greens, and topped with fried goat cheese

Insalata Di Pere E Gorgonzola

12.00

Pear poached in Chianti wine served with arugula salad dressed with balsamic and served with gorgonzola fondue

Gumbo Mambo Italiano

11.00

Spicy shrimp bisque with house-made Italian sausage, Louisiana style mirepoix and rice suppli

Risotti

We use only organic aged Carnaroli rice

Risotto Ai Funghi

25.00

With assorted wild mushrooms and demiglace, finished with Parmigiano and truffle pesto

Risotto Ai Frutti Di Mare

28.00

With calamari, mussels, shrimp and scallops in tomato fumet and herbs

Paella Siciliana

29.00

With sweet peas, saffron, chicken, sausage, shrimp, calamari, mussels, peppers, artichokes finished with a touch of Parmigiano

Risotto Con Pollo E .....

24.00

With goat cheese, asparagus, chicken, sun dried tomatoes, spinach and Parmigiano

Paste

All pastas are hand-crafted in house daily. Substitute any pasta for a gluten free option $3

Rigatoni Alla Trasteverina

21.00

House-made Italian sausage and wild mushrooms in tomato-cream sauce, tossed with Parmigiano and topped with goat cheese

Gnocchi Di Ricotta Alla Norcina

24.00

Light and fluffy Ricotta gnocchi tossed with Chicken, asparagus, sautéed with shallots, white wine, and truffle pesto drizzled with a touch of cream and finished with Parmigiano

Gnocchi Di Zucca Al Ragout

25.00

Homemade butternut squash gnocchi tossed with beef short rib and wild mushroom ragout, accented with garlic and white wine sauce

Mallureddu Al Cartoccio

28.00

Hand shaped mallureddu tossed with calamari, shrimp, scallops and mussels sautéed with cherry pepper, garlic, herbs white wine and tomato -cream sauce

Tagliatelle Con Aragosta

29.00

Tagliatelle tossed with lobster tail and shrimp sauteed with shallots, flamed with cognac and finished with sweet&sour tomato-cream sauce

Pappardelle Ai Funghi Selvaggi

27.00

Pappardelle tossed with assorted wild and exotic mushrooms sautéed with shallots, garlic, white wine, Marsala and a touch of cream finished with Parmigiano

Fettuccine Alla Mazzarese

24.00

Fettuccine tossed with chicken breast and shrimp, sautéed with garlic, white wine, tomato sauce, pesto, and a touch of cream, finished with parmigiano

Culurgiones Della Mamma

26.00

Sardinian ravioli stuffed with ricotta and spinach tossed with Tomato sauce in honor of Mamma Anna, if you don't like it, please, call my Sister Rosaria @ 091-905581 and tell her, good luck! she is worse than my mom

Secondi

All scaloppine can be made with veal or 100% natural chicken breast

Costoletta Di Vitellina Al Granchio

48.00

Veal chop stuffed with crab meat sautéed with garlic, shrimp, gorgonzola fondue served over mashed potatoes

Scaloppine Con Crema Di Limone

25.00

Provimi veal scaloppine sautéed with shallots, lemon juice and zest, white veal stock reduction and a splash of cream served with spinach and mashed potatoes

Capesante Con Porri

33.00

Scallops roasted in the wood burning oven served with sautéed leeks, broccoli and cherry tomatoes, topped with crystalized garlic, chili strings and finished with romesco sauce and salsa verde

Costoletta Alla Milanese

44.00

Provimi veal chop breaded milanese style sautéed with champagne butter and served with arugula and tomato Trapanese salad

Ribeye Di Manzo Al Fumo

43.00

Prime ribeye steak baked on cedar, with Herb de Provence and bay leaves, served with Gaetano's horse radish sauce, ancient pepper coulis, and chimichurri served with sautéed asparagus

Scaloppine Ai Funghi

27.00

Provimi veal scaloppine sautéed with shallots, garlic, assorted wild and exotic mushrooms, Marsala-white wine sauce and herbs served with mashed potatoes

Costine Di Manzo Alla Milanese

30.00

Beef short ribs braised Milanese style, served over saffron risotto and dusted with gremolata

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