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Dinner Menu

This document appears to be a menu from a restaurant called Bottega. It lists appetizers and entrees with descriptions and prices. Some of the appetizers included are beef carpaccio, parmesan soufflé, chilled tomato soup with crabmeat, and fried green tomatoes and okra. The main courses section includes lobster spaghetti, rabbit risotto, lamb speidini, capellini pasta, yellowfin tuna, grouper, veal chop, and pork tenderloin. It also notes that an 18% gratuity may be added to parties of 6 or more and provides the date and information that the restaurant will be closed for vacation and renovations from August 11-18.

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97 views

Dinner Menu

This document appears to be a menu from a restaurant called Bottega. It lists appetizers and entrees with descriptions and prices. Some of the appetizers included are beef carpaccio, parmesan soufflé, chilled tomato soup with crabmeat, and fried green tomatoes and okra. The main courses section includes lobster spaghetti, rabbit risotto, lamb speidini, capellini pasta, yellowfin tuna, grouper, veal chop, and pork tenderloin. It also notes that an 18% gratuity may be added to parties of 6 or more and provides the date and information that the restaurant will be closed for vacation and renovations from August 11-18.

Uploaded by

eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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APPETIZER

Beef Carpaccio
Shaved Parmesan, Horseradish and Arugula 10

Bottega Parmesan Soufflé


Prosciutto, Mushrooms and Parmigiano 9

C h i l l e d T o m a t o S o u p w i t h C r a b m e a t , C u c u m b e r a n d B a s i l 12

Fried Green Tomatoes and Okra


Shrimp, Corn and Cherry Tomato Relish 10

Watermelon Salad with Grilled Onion, Feta and Mint 9

Fritto Misto
Calamari, Oysters and Grouper with Spicy Marinara 13

Heirloom Tomato Salad


Mozzarella, Basil, Ravida Olive Oil and Aged Balsamico 11

Prosciutto and Melon


Local Cantaloupe with Lime, Mint and Prosciutto di Parma 11

Tuscan Crostini and Salumi


Chicken Liver Mousse with Grilled Focaccia, Coppacola and Salame Toscano 10

Chopped Romaine Salad


Gorgonzola, Rainbow Radishes and Garlic Croutons 8

Pork Empanadas with Salsa Verde 10

Homemade Ravioli
Gulf Crabmeat, Snow’s Bend Okra and Basil 14

MAIN COURSE

Lobster Spaghetti
Cherry Tomatoes, Basil, Corn and Garlic 39

Rabbit Risotto with Morels and Golden Chanterelles 26


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Lamb Speidini
Couscous, Eggplant, Feta and Virgin Tomato Sauce 26

Capellini with Tomato, Garlic, Basil and Olive Oil 18

Yellowfin Tuna
Fig Crudo and Orzo Salad 32

Grilled Greg Abrams’ Grouper


Fagiolini al Pomodoro 32

Grilled Veal Chop


Zucchini-Rice Gratin and Local Arugula 37

Pork Tenderloin
Collard Greens, Coosa Valley Mills Polenta and Bourbon-Fig Compote 24

Painted Hills Flat Iron Steak


Roasted Alabama Summer Vegetables and Romesco Sauce 27

Sides
Coosa Valley Organic Polenta 5 Orzo and Fig Salad 6 Roasted Potatoes 5

July 31, 2008 18 percent gratuity may be added to parties of six or more Chef de Cuisine
John Rolen
Bottega will close for vacation and renovations Monday, August 11
and will reopen Tuesday, August 19. Please visit Highlands Bar and Grill and Chez Fonfon.

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