Manuel's Vintage Room - Gainesville, FL

Fresh mozzarella, sliced tomatoes, and fresh basil with a balsamic reduction and extra virgin olive oil

Romaine, croutons, and parmesan cheese tossed in our Caesar dressing

Peppery Florida arugula tossed with marinated tomatoes, olive oil and balsamic vinegar

Mixed greens, grilled chicken, candied walnuts, goat cheese cream mojo, dried cherries, roasted red peppers, and house croutons

Spring mix, gorgonzola, red onions, prosciutto, fresh chopped tomatoes, and pine nuts, tossed in a lemon-pesto vinaigrette

Simmered cannelli beans in a tomato rosemary broth (vegetarian friendly)

Fresh chopped clams in a spicy tomato broth

Lightly fried calamari rings served with a spicy marinara sauce

Fried vegetable risotto cakes with a pesto aioli sauce

Grilled vegetables, fontina and parmesan cheese, with a tomato base

Prosciutto, fresh arugula and gorgonzola cheese

Portobello mushrooms marinated in a port wine sauce over a gorgonzola spread on a cripsy flat bread

Simmered with butter, garlic and herbs

(also suggested as a side) Zucchini, eggplant, squash and asparagus

Create your own pasta to be enjoyed as an entree or to be shared between two as an addition to your meal

Lobster filled ravioli served in a truffle cream sauce

Penne pasta tossed in a wild mushroom sauce

House made potato gnocchi in a fontina cream sauce topped with marinara

Angel-hair pasta with sautéed shrimp, chorizo, onions, and tomatoes in an oil and garlic sauce

Lightly dusted chicken breast pan sautéed in a white wine lemon butter sauce

Grilled chicken breast with habanero peppers in a white wine butter sauce

Macadamia encrusted chicken sautéed with a vanilla-cilantro cream sauce

Grilled Salmon with a lemon-rosemary sauce and roasted red peppers

Fresh Florida grouper filet pan-seared with garlic in a brandy reduction

Grilled pork with portabella mushrooms and red onions in a port wine reduction

Tenderized bone-in pork loin thinly pounded, breaded and Veal scaloppini breaded and sautéed, then topped with arugula and chopped tomatoes and finished with a balsamic reduction

Sautéed veal scaloppini in a creamy porcini mushroom sauce served over a vegetable risotto cake

Piccata, Marsala, Milanese, etc., etc., (if we have the ingredients we will do it)