The Onion Quarterly - La Cipollina Restaurant

Would you be kind enough to Ben Weiner performs on the
place a review on:
terrace every Friday 7-10pm
The Onion Quarterly
Summer 2015
Facebook: LaCipollina Ristorante
Instagram: @chefmatthiggins
Freehold, New Jersey
732.308.3830
www.lacipollina.com
@lacipollinafreehold
reservations@lacipollina.com
Banquet Facility Capabilities:
Front Dining Room- Up to 65 guests
Back Dining Room- Up to 100 guests
Outside Terrace- Up to 100 guests
Catering Capabilities:
Ranging from 10-1000 guests
Special off premise locations upon request
Events ranging from elegant weddings to informal BBQ’s
Menu Options
Range from three course to a six course sit down events,
buffets, family style dinner & cocktail parties
Price Options
Range from 25 per guest to 85 per guest
All events are customized to ensure each affair is
unique and memorable. To start the creation of your
event, contact Matt Higgins @ 732-308-3830
We will open for Lunch & Mondays for private
parties
Fall Harvest Class
Sunday 10/4/15 5pm
Fresh Mozzarella, Garden Accompaniments
___________________
Clams, Smoked Tomato, Jersey Corn
__________________
Cheese Tortellini, Sweet Peas, Mushrooms, Prosciutto,
Cream
__________________
Blackened Scottish Salmon, Risotto, Pumpkin Ragout
____________________
French Chicken Breast, Asparagus, Red Pepper, Garlic,
Cognac
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Banana Foster
Cranberry, Pistachio Biscotti
50 per guest
(tax & service not included)
A Sampling of our Mid-Summer Menu
Cabot Clothbound Cheddar
Jasper Hill Farm Vermont, raw cow, moderately sharp, rich and
meaty, notes of grass
QUESO DE MANO
The Cipollina Garden
While most restaurants send a cook to the closest grocery store,
bodega, or produce market when they run out of an ingredient
mid-service, La Cipollina benefits from being a stone throw from
Haystack mountain farm Colorado, raw goat, lactic, mineral,
their own 2000 sq. ft. garden. The vegetable sides alone are enough
Crostini Trio
rabe. Fresh produce takes an active role in pasta dishes, too, where
crème craiche, aged 6 months
Heirloom tomato, red onion--- Eggplant Caponata--- Apricotts
Tomato Pesto Parafait
New York Blue Boint Oysters
Chilled, jalapeno honey, basil aioli
Or
Rockefeller, baked, spinach, pernod, parmigianno
Mozzarella
Asparagus, roasted red bell pepper, cipollina onion, basil pesto,
radicchio, endive
Diver Sea Scallop
Charred cauliflower, pistachio, pickeled red onion, balsamic
Watermelon Sashimi
Truffled ricotta, honey, grapes, sunflower seed
Organic Kale
Radicchio, cherry tomato, pecorino, pecans, apple cider
vinaigrette
to justify a visit. Roasted heirloom carrots, escarole and broccoli
executive chef Matt Higgins incorporates Thai basil, pea shoots,
chanterelles, and more, layering locally produced flavor into every
bite. As a bonus, the garden produces 10 different varieties of
peppers as well as 19 different types of tomatoes ranging form
cherry heirlooms to Jersey Boys to beefsteaks.
Young Chefs Class
Sunday 9/20/15 5pm
(Ages 6-13)
Private Events
Baby Showers
Rehersal Dinners
Communions
Sales Production Meetings
Sweet Sixteens
Fundraisers
Bridal Showers
Baptisms
Sparkling Apple Cider
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Birthday Parties
Holiday Parties
Pharmaceutical Meetings
Luncheons
Potato Roasts, Cheddar, Bacon
Engagement Parties
Private Cooking Classes
Ravioli, Ricotta, Marinara
Cocktail Parties
BBQ’s
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Chicken Milanese
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Belgian Chocolate Pretzels
40 per guest
(tax & service not included)
Weddings
Repass Luncheons
Financial Seminars
Brunches
Paul Saliski
Maître D
Born and raised in Howell NJ, Paul began his adult life as a
commercial fisherman. The legend goes that about 20 years ago,
Anthony saved him from this cold and dark life on the water and a
new restaurant star was born. Paul will be celebrating his 17th year at
La Cipollina this winter. Paul, Anthony and Matt are passionate
skiers in the winter months. Paul and his wife Emily met at La
Cipollina over a decade ago. They recently welcomed their first child,
Paul John III.
Matt Higgins
Cooking Classes
Chef De Cuisine
Instruction & demonstration by Anthony Braica & Matt Higgins
Music by Ben Weiner
Wine by Opici Family Vineyard
Each class is filled with laughs, instruction and hands-on participation,
as well as a delicious dinner. Learn from start to finish how to shop,
prep, cook and present a sophisticated, eye-appealing 5-course dinner.
At the age of 7 Matt entered Anthony’s life (the son of A friend
Raffles and live music add to the festivities.
and employee of Anthony). Born in Howell NJ, raised in the kitchen and
Reservations required
ensured that Matt would start from the bottom of the totem pole the way
dining rooms of La Cipollina, Matt became Anthony’s shadow. Anthony
(Events are limited to 35 guests)
he did, as a dishwasher. Matt’s talents earned him the position as head
or email cookingclass@lacipollina.com
Brothers Academy, and graduated from Stevens Institute of Technology
To reserve, call Ashley Sculthorpe at 732.308.3830
chef. Matt followed in the footsteps of Anthony graduating from Christian
with a 4.0 summa cum laude. Matt did not find his passion on Wall Street
but rather the business Anthony tried to protect him from. They have a
dynamic relationship, which mimics father and son. Matt was recently
recognized as one of the “Top 25 chefs under the age of 25” by South
Carolina-based guide publisher of Best Chefs America. Anthony has cited,
“ He is the most talented chef, La Cipollina has ever had.”
Anthony Braica
Around The World In 5 Courses
Sunday 8/30/15 5pm
Istanbul, Turkey
Red Lentil Soup, Cumin
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Every person has a history. Businesses sometimes do as well; especially
those built and nourished by determination and with family at its core.
Born and raised in Williamsburg, Brooklyn, Anthony started as a
dishwasher at the age of 13. A spark of passion was ignited for the love of
this business and what the industry calls a “lifer” was born. Anthony is a
self-taught chef who has had the great fortune to serve United States
President Bill Clinton, director Martin Scorsese, actors Joe Pesci and Ray
Liotta and legends such as Joe Dimaggio and Frank Sinatra. Anthony
resides in Freehold with his wife Heather, their 2-½ year old identical
twins Aubrey and Phoebe and their 3 dogs Chips, Salsa & Carlos. This
October will be 29 years since La Cipollina first opened its doors. This is a
story of two men (Anthony & Matt), once strangers, now running this
business together with a healthy serving of non-stop hard work and
dedication to customers, quality and service. We have a clear vision here at
La Cipollina. A young man founded that vision 29 years ago, and it is now
maintained by another young man. Both are just as dedicated to the
mission as Anthony was a little over a ¼ century ago.
Italian Country Side
Orecchiette, Brown Butter, Prosciutto, Shiitake
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Ireland
Roasted Salmon, Clover Honey, Meyer Lemon, Jameson
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Seoul, South Korea-Korean
BBQ Short Ribs, Scallion, Sesame
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France
Provence Style Crème Brule
50 per guest
(tax & service not included)
Alex Cardenas- Ramirez
Sous Chef
Alex was born and raised in Oaxaca, Mexico. He graduated from the
University of Belmont with a bachelors of science in business
administration. He also attended Le Cordon Bleu – Nashville, and
graduated with a certificate of Culinary Arts. Alex played an integral
part for the Sambuca Restaurant Group & Sambuca 360 in Nashville,
TN for 20 years. In 2011 he joined our team as Sous Chef. Anthony has
remarked on numerous occasions that he is one of the most talented
people he has ever worked beside.
Events
Fridays
Sunday
Sunday
Big Ben Weiner on the terrace
8/30/15
9/20/15
7pm
Around the world cooking class 5pm
Young chefs cooking class
5pm
Sunday 10/11/15
Fall harvest cooking class
5pm
Thursday 10/1/15
Thanksgiving TO GO orders accepted
Friday 10/30/15
Sunday 11/1/15
th
La Cipollinas 29 anniversary party
Accepting Holiday party reservations
A Sampling of our Mid-Summer Menu
Flat Iron Steak
Bell Peppers, Vidalia Onion, Mushroom, Plum tomato, Spinach,
Fingerling
Zuppa De Pesce
Little Neck Clams, Diver Sea Scallop, Shrimp, Calamari, Lobster,
Escargot, Mussels, Tomato, Pernod, Fennel, Parmigiano Risotto
Butternut Squash Agnolitti
Squash, Pecan, Peas, Saffron
Broccoli Rabe
Olive Oil, Garlic
Escarole & Fagioli
Olive oil, Garlic, Black Eyed Peas, Lupini and Cannellini Beans
Hazelnut Cake
Sunday 11/1/15
Christmas Eve TO GO orders placed
Belgian Chocolate, Pistachi0 Gelato
Sunday 11/1/15
Christmas Day TO GO orders placed
Lemon or Orange…Cinnamon or Pistachio
Sunday 11/1/15
New Years Eve TO GO orders placed
Pignoli, Oatmeal Raisin, Almond Biscotti, Chocolate Chunk,
Sunday 11/1/15
New Years Day TO GO orders placed
Tuesday 12/1/15
Bulk rate gift certificates on sale
Sorbetti E Gelati
Cookie Plate for 2
Pizzelles
Thanksgiving Day
Complete Dinners TO GO
We are here to help you make this Thanksgiving the most convenient year
ever… Let us take care of all the cooking for you.
We will include every detail - soup to cranberry sauce, turkey to apple pie. We
will have it ready for you to take home for your family, and enjoy the day.
Christmas Eve, Christmas Day, New Years Eve, New Years Day
Dinners TO GO
Antipasto
Semolina Twist Bread
Insalate/ Soup/ Pasta
$3.50/pc
2 Pounds Fresh Homemade mozzarella served
1 Tricolore Arugula Salad, Balsamic
1 Tray Seafood Salad $50
with Roasted Pepper, Grilled Asparagus, Garlic
2lb Fresh homemade mozzarella
12 Riceballs, stuffed with peas and mozzarella, plum tomato
1 Arugula, radicchio, endive, cherry heirloom salad
2 Quarts butternut squash soup
1 Tray sweet potato, candied marshmallow
1 Tray Brussels sprouts, pancetta
10-12lb Fresh Turkey
2-Quarts gravy
2 Quarts stuffing, with sausage and raisin
1-Quart fresh cranberry sauce
1 Tray roasted fingerling potatoes, fresh herbs
1 Tray whipped Idaho potatoes, parsley scallion butter
1 Apple torte
1 Pumpkin pie
45 Per Person (min. 6 people)
Pick up on Thanksgiving Day From 11am-1pm
Orders: 732-492-8170
Orders must be placed by 11/23/15
Rubbed Eggplant
$55
12 Rice balls, Filetto di Pomodoro
2 Quarts Lobster Bisque
$30
$45
1 Tray Mushroom Risotto $40
$25
1 Tray Lasagna
1 Tray Ocean Garden Shrimp Cocktail $50
$40
1 Tray Homemade Manicotti $40
1 Tray Baked Long Island Little Neck Clams $45
1 Tray Fried Ocean Garden Shrimp $50
1 Tray Sautéed Mussels, Tomato, Basil $30
Contorni & Dolci
1 Tray Roasted Fingerling Potatoes
1 Tray Sautéed Broccoli Rabe
Entrees
$25
$35
1 Tray Brussels Sprouts, pancetta $30
1 Tray Homemade Pignoli Cookies $30
1 Tray Homemade Biscotti $30
1 Tray Homemade Tiramisu $30
1 Tray Homemade Cannoli's $30
1 Berkshire Honey Glazed Spiral Ham $50
1 Tray Ocean Garden Shrimp Scampi $65
1 Tray Salted Cod, Olives, Tomato $50
1 Tray 3oz. Lobster Tails Fradivaolo
$75
1 Tray Traditional Eel, Olives, Chilies, Capers $40
1 Tray Alaskan Salmon, Lemon, Capers, White
Wine
$60
Pick up Times:
Christmas Eve TO GO - 3:00pm-5:00pm
Christmas Day TO GO- pick up on Christmas Eve, 3:00pm-5:00pm
New Years Eve TO GO - 2:00pm-4:00pm
New Years Day TO GO- 12:00pm-2:00pm