Café Ona.com  

443 Nantasket Avenue        (781) 925-CHEF

Menu, March 9-12, 2010

Entrées

Spaghetti and Meatballs
Stephanie’s Popular Meatballs with Milk Soaked Bread Crumbs, Garlic, Basil and Parsley
served with Spaghetti and Homemade Marinara Sauce 13.99 with House Salad

Crab Stuffed Cod

Fresh Scituate Cod topped with Crab Meat Stuffing and Sherried New England Crumbs, served with Lemon Butter-Dill Sauce 16.99 with House Salad

Filet Mignon “Fonduta”

Black Pepper Crusted, Pan Seared Filet Mignon topped with an Italian Fondue of Fontina, Gorgonzola and Parmesan Chesses served over a “Timbale” Fingerling Potatoes 18.99 with House Salad

Chicken and Sausage Lasagne “Al Forno”

Tender Chicken and Sweet Italian Sausages Layered with Pasta, Ricotta, Basil, House Made Marinara Sauce and Italian Cheeses Baked “Al Forno” until Golden Brown 14.99 with House Salad

Pappardelle all’Anatra
 Tender Duck Slowly Braised with Tuscan Chianti, Tomatoes and Fresh Herbstossed with Hand Cut Pappardelle Pasta and Parmesan 16.99 with House Salad

Gorgonzola Chicken Sauté

White Meat Chicken, Mushrooms, Caramelized Onions, Roasted Red Peppers and Sun Dried Tomatoes Sautéed with a Gorgonzola Cheese Sauce and Penne Pasta 14.99 with House Salad

Slow Roasted Prime Rib

(Thursday only, starting at 6:00 p.m.)

Herb Crusted, Slow Roasted, English Cut Prime Rib with Cabernet Demi Glace 18.99 with 2 sides

Soup

New England Clam Chowder

Potato Soup with Fontina and Porcini

Lunch

All items below come with Soup or Salad

Warm Reuben

Lean Corned Beef with Sauerkraut and Melted Swiss, Thousand Island Dressing on Marble Rye 9.49

Curried Chicken Salad

White Meat Chicken in a Mild Curry Sauce with Raisins, Peanuts and Fresh Cilantro, Gingered Apricot Chutney 9.99

Salmon Cake Sandwich

Warm, Crispy Salmon Cake on a Bulkie with Lettuce, Tomato and Dijon Cole Slaw 9.49

Italian Panini

Italian Cold Cuts, Melted Provolone, Vinegar Peppers and Fresh Basil Aioli on Rosemary Focaccia 9.99

Grilled Cheese with Tomato

The Classic!  Melted American and Ripe Tomato on your Choice of Bread 7.99 add Ham or Bacon for 1.00

  Café Ona.com  

Menu, Friday March 12, 2010

Sausage with Broccoli di Rape

Sweet Italian Sausage Sautéed with Broccoli di Rape and Gemelli Pasta in a White Wine-Garlic Sauce with Pecorino Romano and a touch of Red Pepper Flakes

Tuscan Pork and Butternut Lasagne “Al Forno”

Pork Tenderloin, Butternut Squash, Mushrooms and Fresh Spinach layered with Pasta, Ricotta, Fresh Sage, and Caramelized Onion-Provolone “Fonduta” Baked “Al Forno” until Golden Brown

 Shrimp Risotto
Colossal Shrimp Sautéed with Fresh Garlic, Basil, White Wine and Tomato finished with Extra Virgin Olive Oil, Served over Creamy Parmesan Risotto

Braised Beef Ragout with Gnocchi

Tender Barolo Braised Beef, Mushrooms, Plum Tomato, Parmesan, Fresh Herbs and Potato Gnocchi

Chicken Piccata

Pan Seared Chicken Breast in a Tangy Sauce of Homemade Chicken Stock, White Wine, Lemon, Capers and Sweet Butter tossed with Linguini

All dinners include our House Salad

Wine List

 Chardonnay Concha y Toro, Fronterra, Chile

Cabernet/Merlot Blend, Concha y Toro, Fronterra, Chile

Sauvignon Blanc, Concha y Toro, Chile

Included

Pinot Grigio, Cavit , Venezie Italy

Chardonnay, J. Lohr Arroyo Seco, October Night Vineyard

Merlot, Explorador, Concha y Toro, Chile
Chianti, Straccali, Toscana Italy

Tempranillo, Dacu Ribera del Guadiana, Spain

Upgrade for 12.00

Pinot Gris, Trimbach, Alsace, France

Cabernet Sauvignon, Josh, Amber Knoll Vineyards, California

Pinot Noir, McGinnis Family Vineyards, California

Upgrade for 18.00