Daphne's Dining & Catering

APPETIZERS & SIDES

PASTA FAGIOLI 6

SOUP DU JOUR 7

CROCK OF FRENCH ONION 8

ZUPPE DI COZZE- mussels in your choice of red, white or fra diavolo 

LITTLE NECK CLAMS- in a garlic wine broth and crostini 

GRILLED LONG HOTS -with garlic wine sauce, olives & shaved aged provolone cheese 12 add Italian sausage

FRESH MOZZARELLA FRANCAISE – egg dipped sliced fresh mozzarella sauteed in a lemon wine 13

ARTICHAUT ( ARTICHOKES) FRANCAISE – artichoke hearts egg & flour dipped and finished in a lemon wine fresh herb sauce 

TRADITIONAL CALAMARI FRITTE W/ hot peppers & marinara 

KUNG PAO CALAMARI- in our delicious asian chili garlic sauce with sesame seeds & green onions 

SAUTEED SPINACH cannellini beans, garlic, olive oil & lemon 

EGGPLANT ROLLATINI -ricotta, spinach, roasted peppers, mozzarella, marinara 

BROCCOLI RABE – in a roasted garlic, lemon wine sauce 11 add Italian sausage 4

LUMP CRAB CAKE- over a bed of arugula in a sriracha aioli or garlic saffron lemon wine 

WILD MUSHROOM RISOTTO- wilted spinach & truffle oil 

SEAFOOD RISOTTO- white, red or fra diavolo with baby shrimp, mussels & clams 

NEW ZEALAND LAMB CHOPS (4) – with a mint demi glace on a bed of arugula 

JUMBO STUFFED MUSHROOMS with sausage & provolone 

MOMMAS MEATBALLS-(2) the perfect blend of veal, beef, pork marinara sprinkled with pecorinio 

SALADS

ADD SALMON, CRAB CAKE OR JUMBO GRILLED SHRIMP TO ANY SALAD 

ADD GRILLED CHICKEN

GARDEN HOUSE SALAD MIXED GREENS & FRESH VEGETABLES 

TRADITIONAL CEASAR with croutons & shaved parmigiano 

ARUGULA SALAD- bleu cheese, red onion, tomatoes & fresh shaved parmigiano 

ARUGULA BEET SALAD- with goat cheese & dried cherries 

CHAR GRILLED ROMAINE SALAD- shaved parmigiano, anchovies, ceasar drizzle 

WILD MUSHROOM SALAD- mixed greens topped with shallots, goat cheese & warmed wild mushrooms with our house balsamic vinaigrette 

PASTA

Served with soup or salad

(Sub homemade pappardelle $3)

PAPPARDELLE NICHOLAS- with crumbled italian sausage, wild mushrooms & a plum tomato sauce finished with a dollops of fresh herbed ricotta 

PESTO SALMON- tossed in a creamy pesto sauce – choice of pasta  

MEATBALLS (2)- choice of pasta in our famous buttery romano marinara topped with 2 meatballs 

VODKA RIGATONI – with prosciutto di parma ( can be made without prosciutto) 

COZZE OR MOLLUSCH- clams or mussels in your choice of red, white or fra diavolo over linguini 

FETTUCCINI ALFREDO 21 add chicken 6 salmon or shrimp 

LINGUINI PUTTANESCA- mixed olives, anchovies, capers, plum tomatoes, crushed red pepper 

ALEXANDRA- spinach, portobello, roasted peppers, garlic wine broth & pecorino romano 

KATELYN- baby shrimp, sundried tomato cream 

SEAFOOD

Includes soup or salad-

Vegetable du jour or pasta

JUMBO SHRMP FRANCAISE OR MARSALA- 29

OLD WORLD SEAFOOD STEW- SHRIMP, CLAMS, MUSSELS, CALAMARI- in a zesty saffron tomato broth with creamy risotto 34

RED SNAPPER- pan seared in a shallot, caper, olive, grape tomato, fresh herb wine sauce 28

STUFFED FLOUNDER- with our amazing lump crab cake filling 32

PAN SEARED ATLANTIC SALMON- in our basil nut pesto over risotto 28

JUMBO LUMP CRAB CAKES – in a garlic saffron wine or sriracha aioli over angel hair 29

EGGPLANT

 ( soup or salad)

served with pasta or vegetable

PARMIGIANA 

ROLLANTINI 

CHICKEN/VEAL

Includes soup or salad

Vegetable or pasta

PARMIGIANA 

FRANCAISE or MARSALA 

MILANESE- breaded & fried , topped with arugula, grape tomatoes, shaved parm & fresh lemon 

KATELYN – in a sundried tomato & baby shrimp cream with pecorino 

ROBERT- fried, layered with eggplant, prosciutto, herbed ricotta , mozzarella & vodka sauce 

DANIEL- sauteed with sundried apricots, wild mushrooms & spinach brandy cream 

STEAKS & CHOPS

Soup or salad

Vegetable du jour

HAND CUT 14 OZ ANGUS RIB EYE- in a shallot, fresh herb compound truffle butter accompanied by a side of wild mushrooms 

NEW ZEALAND LAMB RACK – charcoal grilled to perfection over a bed of arugula with a fresh mint demi glace & fresh herb goat cheese crumble 

14 OZ CENTER CUT BOURBON GLAZED PORK CHOP – in a bourbon demi fig glace 

14 oz GRILLED RIB EYE GORGONZOLA- beautifully marbled cooked over high heat open fire topped with a gorgonzola fresh rosemary cream 

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