Crystal Cafe's original menus and recipes from 1994
Appetizers
CALAMARI, Grilled, with
SHRIMP COCKTAIL, with Artichokes, Belgian Endive and Traditional sauce 12.95
WILD MUSHROOMS, sauteed with French Butter and Fresh Herbs 10.95
VEAL
BARLEY
Soup
ARTICHOKE AND GRILLED PORTOBELLA, with Diced Tomatoes, Olive Oil and Basil 8.95
MIXED SALAD with Honey Mustard 6.95
PENNE
WITH
VEGETABLE
PLATTER: Broccoli, Zucchini, Tomato, Carrots, Spinach
and Mushroom
SHRIMP, Grilled, with Selected Spices 22.95
VEAL
SCALLOPINI
VEAL LOIN CHOP, Broiled, with Porcini Demi-Glace 25.95
ENTREES,
EXCEPT THOSE MARKED BY AN ASTERISK(*),
Wild & Basmati Rice with Leeks • Penne with Marinara
Mashed Potatoes • Roasted Tomato • Grilled Zucchini • Sauteed Carrots
Steamed Broccoli • Creamed Spinach - Pan-Seared Mushrooms
From
5 - 6:00 p.m. Tuesday thru Sunday
(From 5 - 5:30 p.m. Saturday)
All
Main Courses include
Complimentary Soup or Salad, Coffee or Tea & Dessert
MAIN COURSE SHARING CHARGE $4.00
GIFT CERTIFICATE AVAILABLE
Palacinka:
A soft, golden crepe overflowing with ripe raspberries, blueberries,
and strawberries and topped with chopped walnuts.
Chocolate Surprise: A dark chocolate bombé bursting with warm, liquid chocolate, complemented by a scoop of pistachio ice cream.
Tiramisu: A classic, creamy, homemade version.
Rhubard and Berry Blossom: An individual pie with flaky pastry crust and vanilla ice cream.
Fresh Berries Sabayon: A light ending--ripe berries awash with a frothy French Sabayon sauce.
WINES BY THE GLASS
Light and fruity, with peach and pear aromas.
Pleasant peach and melon dominate this fruity and delicious wine.
Crisp.and refreshing with a lemon and apple note.
Mineral and apple character, fresh acidity.
Delicate citrus and mineral flavors, light and simple.
Fresh and fruity, with hints of herbs to apple and pear flavors.
Flavors of fruit cocktail and floral aromas.
Apple, pear and melon flavors with spicy, toasty oak notes.
Peppery and herbal, with flavors of leather, plum and cherry, with polished tannins on the finish.
Light bodied with cherry and currant flavors.
Plum andcherry aromas, light bodied with a ftesh acidity and light finish.
A mix of.plum and vegetal flavors.
Very ripe, with prune, leather and herb notes. Lively, with a lingering, smoky finish.
Cherry, plum, leather and cassis flavors with a coffee note on the finish
Soft and aromatic, a generous mouthful of anise-scented berry, black cherry and prune flavors.
Blackberry, tobacco and herb flavors that fan out to a moderate finish.
Osso Bucco
Yield: 2 Servings
Ingredients:
2 lb center-cut veal shank
2 sm potatoes; peeled & quartered
1 1/2 carrots; quartered
1 sm zucchini; quartered
1/2 lg onion; chopped
1 md rib celery; chopped
2 ts mixed dried herbs - (basil, thyme, etc., as you prefer)
2 ts granulated garlic salt ground black pepper
1/2 lg tomato; chopped
1/4 md red bell pepper; chopped
2 oz chopped leeks (about 3in of -a med.)
1 md portobello mushroom; sliced
2 oz fresh chopped herbs (such as basil about 4 large leaves)
2 ts chopped fresh garlic
Instructions:
In a tall pot, barely cover veal shank with water. Bring to a boil, then reduce heat to a bare simmer and slow-cook for 2 hours.
Add potatoes, carrots, zucchini, onion, celery, dry herbs, granulated garlic and salt and pepper to taste. Simmer for 30 minutes.
Add tomato, bell pepper, leeks,
mushroom, fresh herbs and fresh garlic; cook 5 minutes longer.
Serve immediately.
- - - - - - - - - - - - - - - - - -
NOTES : Chef lightens a traditionally heavy Italian dish. In Kovaceski's twist, the traditional is lightened by a richly flavored broth made with vegetables slow-cooked until they nearly disintegrate. Then the flavorful broth and fall-off-the-bone shank meat is augmented by a melange of vegetables and herbs add for the last few minutes of cooking.
Chicken Kiev
Serves 4
4 (6 oz) chicken breasts, boneless and skinless
2 cups goat cheese
2 eggs well beaten for egg wash
1 cup flour
1 cup plain bread crumbs
Clarified butter*
1 cup baby mixed greens
2 of each: grilled baby zucchini, baby yellow squash, hearts of palm
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon chopped parsley
Salt and pepper to taste
Place each chicken breast between two layers of plastic wrap and place on cutting board. Pound breasts to quarter-inch thickness. Form goat cheese into 4-inch-long sticks and place one in the middle of each chicken breast. Roll the breast around the goat cheese. If the cheese shows through some spot, stretch the chicken to completely cover. Coat in egg wash, flour, and bread crumbs. Refrigerate for 2 to 3 hours to firm the cheese, but no longer or the bread crumbs will become soggy. Sautþ chicken in clarified butter until golden brown, then place in a 400-degree oven, turning occasionally until firm to the touch (when cheese leaks out, it is ready). Place on paper towels and drain for 2 to 3 minutes. Place baby greens in the middle of the plate and surround with grilled vegetables. Cut chicken on a bias with serrated knife and arrange chicken pieces across the greens so a little of the cheese in each slice shows through. Whisk together olive oil, lemon juice, parsley, salt, and pepper, and drizzle over the dish.
*Clarified butter: 1/4 lb unsalted butter. Melt butter over low heat. Skim off white film and pour golden liquid into a small bowl.
