Spring Restaurant Week 2019 at Catelli Duo Voorhees

Course One

Butternut Squash and Apple Bisque- Granny Smith apples, smoked crème fraiche

Harvest Salad- seasonal fruits, beets, goat cheese, maple balsamic

Vegetable Flatbread- roasted tomatoes, peppers, grilled eggplant & zucchini, Italian crema, mozzarella, provolone

Course Two

Pan Seared Gnocchi- with sautéed mushrooms and rosemary garlic brown butter

Catelli Cavatelli- with sausage, white beans, and broccoli rabe in a spicy white sauce

Short Rib Ragu- hand pulled short rib, fettucine, tomato sauce

Course Three

8oz Ribeye- with roasted potatoes and vegetable medley, topped with a sweet onion bacon and gorgonzola brulee

Yellow Fin Tuna- seared with peppercorn and poppy seeds, served with tomato and shallot vinaigrette and fresh arugula

Pan Seared Airline Chicken- served with roasted potatoes and spring vegetable medley with red wine demi-glace

Course Four

Piccolini- a tasting of 3 minis (chef’s choice)