Word: parmesan
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...less per course. That doesn't mean you'll spend an evening toying listlessly with plain steamed broccoli and dry turkey breast. Instead, think flavorful starters like a tomato-and-blue-cheese stack (352 calories) or mushrooms stuffed with baked shrimp and crab and coated with caramelized Parmesan (302 calories). Choose from guilt-free main courses such as mesquite roasted pork tenderloin with soft polenta (392 calories) or chicken boccone pasta (434 calories). And then finish on a sumptuous-but not sinful-range of desserts, including strawberry-and-mango cheesecake (226 calories) and key-lime pie (283 calories). There...
...directive] or less per course. That doesn't mean you'll spend an evening toying listlessly with plain steamed broccoli and dry turkey breast. Instead, think flavorful starters like a tomato-and-blue-cheese stack (352 calories) or mushrooms stuffed with baked shrimp and crab and coated with caramelized Parmesan (302 calories). Choose from guilt-free main courses such as mesquite roasted pork tenderloin with soft polenta (392 calories) or chicken boccone pasta (434 calories). And then finish on a sumptuous - but not sinful - range of desserts, including strawberry-and-mango cheesecake (226 calories) and key-lime pie (283 calories...
...large cutting board in between the tables. Dipped in a plate of first-rate olive oil, it could easily turn into a meal. But that would deny the pleasure of the restaurant’s antipasto plate ($14), with thin slivers of cured meat, chunks of aged Parmesan, and one decadent, silkily rich chicken liver crostini...
...restaurant shines with dishes such as the Antipasti Della Casa ($16) and the Assiette of Charcuterie ($18). The antipasti includes favorites like sweet and spicy sopressata, wine-cured prosciutto, and aged Parmesan, as well as less common additions like caponata, an Italian dish made with eggplant and raisins, and caper berries, which are eaten like olives. The charcuterie changes daily, according to the chef’s whim. Both are large enough to be shared by three or four people...
Sitting in vacant Annenberg Hall, Tim H. Schmidt ’08 stabs at his salad: cabbage garnished with parmesan cheese and red pepper flakes. If only he had tomatoes, he could make his favorite sandwich: peanut butter and tomato on wheat...