Carrabbas Menu Test

These cards a re intended for use to study for the carrabbas menu test.

89 cards   |   Total Attempts: 192
  

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Cards In This Set

Front Back
APP CALAMARI
MARI- FRIED SQUID BATTERED WITH SEASONED FLOUR,SERVED WITH SPICY MARINARA SAUCE
CALAMARI RICARDO
(RICARDO)-FRIED SQUID WITH SEASONED FLOUR,SERVED WITH A SPICY ITALIAN PEPPER SAUCE
FRIED ZUCCHINI
(F ZUCC) -JULIENNED ZUCCHINI THAT IS LIGHTLY BREADED AND FRIED TO A GOLDEN BROWN. IT IS SERVED WITH A ROASTED GARLIC AIOLI.THE ROASTED GARLIC AIOLI IS PREPARED WITH MAYO,ROASTED GARLIC,LEMON JUICE,BALSAMIC VINEGAR AND HERB MIX
ANTIPASTI PLATTER
(COMBO)-A COMBINATION OF HOUSE FAVORITES CONSISTING OF CALAMARI,BRUSCHETTE OF THE DAY AND MOZZARELLA MARINARA
COZZE IN BIANCO
(COZZE)-FRESH MUSSELS STEAMED IN A BROTH OF ONIONS,GARLIC,BASIL,PERNOD,LEMON BUTTER SAUCE AND FRESH LEMON JUICE
SHRIMP SCAMPI
SCAMPI-EIGHT GULF SHRIMP SAUTEED IN GARLIC,LEMON BUTTER SAUCE,PARSLEY,LEMON ZEST,AND SERVED WITH SIX PIECES OF GARLIC TOAST
TOMATO CAPRESE
CAPRESE-8 SLICES OF RIPE ROMA TOMATOS AND 4 MEDALLIONS OF FRESH MILK MOZZARELLA CHEESE WITH SALT,PEPPER,EXTRA VIRGIN OLIVE OIL AND FRESH BASIL. SERVED WITH A SIDE OF OUR HOMEMADE PESTO SAUCE
MOZZARELLA MARINARA
CHEESE-SIX SLICES OF MOZZARELLA CHEESE COATED WITH MAMMA MANDOLA BREAD CRUMBS FRIED AND SERVED WITH SPICY MARINARA SAUCE
CRAB CAKES
CRAB CAKES-2-3OZ CRAB CAKES MADE WITH JUMBO LUMP CRABMEAT,BREADCRUMBS,HERBS,VEGATABLES AND ROMANO CHEESE. SEARED IN A CAST IRON SKILLET UNTIL GOLDEN BROWN AND SERVED WITH A ROASTED RED BELL PEPPER SAUCE
BRUSCHETTE OF THE DAY
SKETA-6 SLICES OF GRILLED BREAD BRUSHED WITH EXTRA VIRGIN OLIVE OIL AND THE SERVED OR TOPPED WITH SKETA TOPPING OF THE DAY
BRUSCHETTE CON PESTO
CON PESTO-A TOPPING OF ROMA TOMATOS,PESTO WITH PINENUTS,RICOTTA SALATA AND BASIL
BRUSCHETTE PAOLO
PAOLO-2 SIDES ONE CONSISTING OF CAPRINO CHEESE AND TOASTED HAZELNUTS AND THE OTHER IS A ROASTED RED PEPPER SAUCE
BRUSCHETTE CHECCA
CHECCA-SIDE OF FRESH MILK MOZZARELLA CHEESE,DICED ROMA TOMATOS,FRESH HERBS,AND A HINT OF BALSAMIC VINEGAR
BRUSCHETTA AGRODOLCE
AGRODOLCE-SIDE OF AGRODOLCE SAUCE CONSISTING OF ROASTED RED BELL PEPPERS,GRILLED ONIONS,SUNDRIED TOMATOS,BASIL AND BALSAMIC VINEGAR
BRUSCHETTE SICILIANI
SICILIANI-A TOPPING OF DICED ROMA TOMATOS,KALAMATA OLIVES,RED ONIONS,EXTRA VIRGIN OLIVE OIL,RED WINE VINEGAR AND RICOTTA SALATA