COMODOR 1923

FELATI CAMPAN

POMODOR 1923

Grilled and topped with feta cheese, sliced tomato, and lemon garlic sauce. Served with vegetables.

Halibut Athenian

In an orange grand Marnier sauce or green peppercorn sauce. Served with vegetables.

Maple Leaf Roasted Duck

Prepared in a lemon dill sauce. Served with vegetables.

Poached Salmon

Braised in its own juices, served with fettuccine.

Osso Bucco

Generous cut broiled on the bone with a garlic sauce. Served with pasta and vegetables.

Veal Chop

Topped with prosciutto and cheese with mustard and sage in a Marsala wine sauce

Chicken Saltimbocca

Sauteed in lemon, butter, garlic, wine, mushrooms and artichokes

Chicken Genovese

Topped with ham and cheese in a Marsala wine sauce

Chicken Bolognese

Grilled chicken breast sautéed in white wine cream sauce, sun-dried tomatoes, mushrooms, and fresh basil

Chicken Milano

Frutti Di Mare (Seafood) *

With mushrooms in a lemon butter wine sauce

Chicken Limone

Garden Salad *

Greek Salad

Chopped Chicken *

Fresh Mozzarella

Caesar *

Fried Mozzarella

In marinara, creamy wine or natural sauce

Mussels*

Fried Calamari

Schreiner’s sausage with tomatoes, fresh basil, garlic, and peppers

Grilled Sausage

Stuffed Mushrooms

Fill a mixing glass with ice cubes to chill it while you prepare the cocktail.

Prepare the Mixing Glass

Pour 2 oz of dry gin and 1 oz of sweet vermouth into the chilled mixing glass. Add 2 dashes of orange bitters.

Add Ingredients

Using a bar spoon, stir the mixture gently for about 30 seconds to combine and chill the ingredients.

Stir the Mixture

Place a strainer over the mixing glass and pour the cocktail into a chilled cocktail glass, leaving the ice behind.

Strain the Cocktail

Twist the orange peel over the drink to release its oils, then drop it into the glass as a garnish.

Garnish

Dry Gin

Sweet Vermouth

Orange Bitters

Ice Cubes

Orange Peel

Start by mincing the garlic cloves and chopping the fresh basil leaves. Set them aside for later use.

Prepare the Ingredients

Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

Cook the Fettuccine

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Make the Sauce

Pour in the heavy cream and stir continuously. Gradually add the grated Parmesan cheese, stirring until melted and the sauce is creamy.

Add Cream and Cheese

Season the sauce with salt and black pepper. Taste and adjust the seasoning as needed.

Season the Sauce

Add the cooked fettuccine to the skillet with the sauce. Toss gently to ensure the pasta is well coated with the creamy sauce.

Combine Pasta and Sauce

Remove from heat, and sprinkle with fresh basil leaves. Serve immediately while hot.

Garnish and Serve

Fettuccine pasta

Heavy cream

Parmesan cheese

Garlic cloves

Olive oil

Fresh basil

Salt

Black pepper

In a large mixing bowl, combine the flour and salt.

Make the Dough

Create a well in the center of the flour mixture and crack the eggs into the well. Add the olive oil.

Using a fork, gradually mix the flour into the eggs until a shaggy dough forms.

Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Heat the olive oil in a large saucepan over medium heat.

Prepare the Sauce

Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.

Add the canned tomatoes (with their juice), oregano, salt, and black pepper.

Bring the sauce to a simmer and cook for 20-25 minutes, stirring occasionally, until it thickens.

Stir in the fresh basil leaves right before serving.

Roll out the rested pasta dough and cut into your desired shape.

Serve the Dish

Cook the pasta in boiling salted water for 3-4 minutes until al dente.

Drain the pasta and toss it with the tomato sauce.

Plate the pasta and garnish with grated Parmesan cheese and additional fresh basil leaves.

All-purpose flour

Eggs

Canned whole tomatoes

Dried oregano

Fresh basil leaves

Grated Parmesan cheese

Rinse the halibut fillets under cold water and pat them dry with paper towels. Season both sides with salt and pepper.

Prepare the Halibut

Mince the garlic cloves and combine them with lemon juice and olive oil in a small bowl. Mix well to create the sauce.

Make the Lemon Garlic Sauce

Wash and chop the mixed vegetables into bite-sized pieces. Toss them with a little olive oil, salt, and pepper.

Prepare the Vegetables

Preheat the grill to medium-high heat. Place the seasoned halibut fillets on the grill and cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork.

Grill the Halibut

During the last minute of grilling, top each fillet with crumbled feta cheese and sliced tomatoes. Close the grill lid to melt the cheese slightly.

Add Toppings

While the halibut is grilling, place the prepared mixed vegetables on a grill basket and grill for about 5-7 minutes, stirring occasionally until they are tender and slightly charred.

Grill the Vegetables

Remove the halibut and vegetables from the grill. Drizzle the lemon garlic sauce over the halibut fillets and garnish with fresh parsley. Serve hot with grilled vegetables on the side.

Serve

Halibut fillets

Feta cheese

Tomatoes

Garlic

Lemon juice

Mixed vegetables (e.g., zucchini, bell peppers, asparagus)

Fresh parsley (for garnish)

Preheat your oven to 375°F (190°C). Rinse the duck under cold water and pat it dry with paper towels. Season the cavity and skin with salt and black pepper.

Prepare the Duck

In a saucepan, combine the maple syrup, Grand Marnier, and orange juice. Bring to a simmer over medium heat, stirring occasionally until the sauce thickens slightly, about 10 minutes. Remove from heat and set aside.

Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Sear the duck, breast side down, for about 5-7 minutes until the skin is golden brown. Flip the duck and add minced garlic and thyme around it. Pour half of the prepared sauce over the duck.

Roast the Duck

Transfer the skillet to the preheated oven and roast the duck for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (74°C). Baste the duck with the remaining sauce every 30 minutes.

Cook in the Oven

While the duck is roasting, bring a pot of salted water to a boil. Blanch the mixed vegetables for 3-4 minutes until just tender. Drain and toss with butter in a separate pan over low heat until melted and combined.

Once the duck is cooked, remove it from the oven and let it rest for 10 minutes before carving. Serve the sliced duck with the remaining sauce and a side of buttered vegetables.

Duck (whole)

Maple syrup

Grand Marnier

Orange juice

Vegetable oil

Garlic (minced)

Thyme (fresh)

Mixed vegetables (carrots, green beans, asparagus)

Butter

In a large pot, combine the water, lemon juice, minced garlic, salt, and black pepper. Bring to a gentle simmer over medium heat.

Prepare the Poaching Liquid

Once the poaching liquid is simmering, add the fresh dill to the pot. Let it steep for about 5 minutes to infuse the flavors.

Add the Dill

Gently place the salmon fillets into the poaching liquid, ensuring they are submerged. Cover the pot and poach for about 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.

Poach the Salmon

While the salmon is poaching, steam the mixed seasonal vegetables in a separate pot or steamer for about 5-7 minutes until tender but still crisp.

Once the salmon and vegetables are cooked, carefully remove the salmon from the poaching liquid and plate it alongside the steamed vegetables. Drizzle some of the lemon dill sauce over the salmon for added flavor.

Salmon fillets

Water

Fresh dill

Garlic cloves, minced

Mixed seasonal vegetables (e.g., asparagus, carrots, broccoli)

Chop the carrot, celery, and onion into small dice. Mince the garlic cloves.

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Season the veal shanks with salt and black pepper, then add them to the pot. Sear each side for about 4-5 minutes until browned. Remove the shanks and set aside.

Sear the Veal Shanks

In the same pot, add the diced carrot, celery, onion, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened.

Sauté the Aromatics

Pour in the dry white wine, scraping the bottom of the pot to release any browned bits. Allow it to simmer for about 3-4 minutes.

Deglaze the Pot

Return the veal shanks to the pot. Add the beef broth, canned diced tomatoes (with juices), fresh thyme, bay leaves, and additional salt and pepper to taste.

Add the Remaining Ingredients

Bring the mixture to a simmer, then cover the pot with a lid and reduce the heat to low. Let it braise for about 2 hours, or until the meat is fork-tender.

Braise the Shanks

While the osso bucco is braising, cook the fettuccine pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.

Once the osso bucco is ready, remove the bay leaves. Serve the veal shanks over the fettuccine, and spoon the braising sauce over the top. Garnish with fresh parsley and lemon zest.

Veal shanks

Carrot

Celery

Onion

Dry white wine

Beef broth

Canned diced tomatoes

Fresh thyme

Bay leaves

Fresh parsley

Lemon zest

Preheat your broiler to high. Pat the veal chops dry with paper towels to ensure they sear properly.

Prepare the Veal Chop

Drizzle the olive oil over the veal chops and rub the salt and black pepper evenly on both sides. Place the fresh rosemary on top of the chops.

Season the Chops

Place the veal chops on a broiler pan and broil for 4-5 minutes on each side, or until they reach your desired level of doneness.

Broil the Veal Chops

In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes, or until fragrant.

Prepare the Garlic Sauce

In a large pot, bring water to a boil. Add 1 tablespoon of salt and the pasta. Cook according to package instructions until al dente, usually around 8-10 minutes.

Cook the Pasta

Drain the pasta and return it to the pot. Drizzle with 1 tablespoon of olive oil and toss to coat. Set aside.

Drain and Toss

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the mixed vegetables and sprinkle with salt and black pepper.

Sauté the Vegetables

Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they are tender but still crisp.

Cook Until Tender

Veal chop

Fresh rosemary

Pasta (spaghetti or fettuccine)

Mixed vegetables (zucchini, bell peppers, carrots)

Flatten the chicken breasts to about 1/2 inch thickness using a meat mallet or rolling pin. Season both sides with salt and black pepper.

Prepare the Chicken

Place 1 slice of prosciutto and 2 sage leaves on top of each chicken breast. Press down gently to adhere.

Add Prosciutto and Sage

Spread the flour on a plate and dredge each chicken breast in flour, shaking off the excess.

Coat with Flour

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken breasts, sage side down, and cook for about 3-4 minutes until golden brown. Flip and cook for another 3 minutes.

Sear the Chicken

Remove the chicken from the skillet and set aside. In the same skillet, add the Marsala wine and bring to a simmer, scraping up any browned bits from the bottom. Stir in Dijon mustard.

Comodor 1923

Felati Campan

Pomodor 1923