Transcript Menu PDF - Pizzeria GEMA

ENTRÉES
PIZZAS
(STARTERS)
C ALMARS FRITS
11
SUPPLI ELENA
9
(FRIED C ALAMARI)
C R O Q UET T E D E R IZ FRIT À LA RO MAIN E
(SUITE)
B ARI S A U C E T O M AT E , S A U C I S S E Z A M P I N A ,
15
R A P I N I , O L I V E S , R I C O T TA S A L ATA
( TOMATO SAUCE , ZAMPINA SAUSAGE ,
RAPINI, OLIVES , RICOT TA SALATA)
(ROMAN ST YLE FRIED RICE CROQUET TE)
PALLOTE MARCOVECCHIO
9
B O U LET T E S D E VIANDE
(MEAT B ALLS)
SALADE MARCHÉ JE AN-TALON
9
(JEAN-TALON MARKET SALAD)
IMPASTO
P O R C H E T TA , P I M E N T S C E R I S E S F O R T S ,
C A C I O C AVA L L O F U M É , S A L S A V E R D E
(P ORCHET TA , HOT CHERRY PEPPERS ,
SMOKED C ACIOC AVALLO, SALSA VERDE)
HAWAÏENNE
SALADE DE PIEUVRE
12
F E N O U IL ET POM M E S DE TE RRE
(OCTOPUS , FENEL , P OTATOES SALAD)
17
J A M B O N A L’ É R A B L E F U M É E M A I S O N ,
ANANAS RÔTIE AU FOUR,
M OZ Z A R E L L A D I B U FA L A D U Q U É B E C ,
HUILE ÉPICÉE
18
(HOMEMADE SMOKED MAPLE HAM,
OVEN ROASTED PINEAPPLE , QUEBEC MOZZARELLA
DI BUFALA , HOT PEPPER OIL)
PIZZAS
1889
13
S A U C E T O M AT E , M O Z Z A R E L L A
D I B U FA L A , B A S I L I C
( TOMATO SAUCE , QUEBEC MOZZARELLA DI BUFALA , B ASIL)
STEFANO
VE TRI
19
M O R TA D E L L A M A I S O N , P E C O R I N O ,
P E S T O D E P I S TA C H E S , M O Z Z A R E L L A D I B U FA L A
DU QUÉBEC
(HOMEMADE MORTADELLA , PECORINO, PISTACHIO PESTO,
QUEBEC MOZZARELLA DI BUFALA)
17
M OZ Z A R E L L A D I B U FA L A D U Q U É B E C ,
TA L E G G I O , P E C O R I N O , G O R G O N Z O L A , M E N T H E
P I ZZ A DU M OI S / P I ZZ A OF T H E MO N TH
(QUBEC MOZZARELLA DI BUFALA , TALEGGIO,
PECORINO, GORGONZOLA , MINT )
YANN
S A U C E T O M AT E , M O Z Z A R E L L A D I B U FA L A
Moishes
La
The
16
F I L E T M I G N O N U S DA P R I M E V I E I L L I À S EC 4 5
J O U R S D E L A FA M E U S E ST E A K H O U S E M O I S H E S ,
E N ST Y L E C A R PAC C I O
DU QUEBEC, PEPPERONI MAISON
( TOMATO SAUCE , QUEBEC MOZZARELLA DI BUFALA ,
HOMEMADE PEPPERONI)
C APRICCIOSA
S A U C E T O M AT E , J A M B O N , C H A M P I G N O N S ,
OIGNONS ROUGE, ARTICHAUTS MARINÉS,
M OZ Z A R E L L A D I B U FA L A D U Q U É B E C
17
( TOMATO SAUCE , HAM , MUSHROOMS ,
RED ONIONS , MARINATED ARTICHOKES ,
QUEBEC MOZZARELLA DI BUFALA)
USDA PRIME FILET MIGNON DRY AGED 45 DAYS ,
FROM THE FAMOUS MONTREAL INSTITUTION MOISHES
STEAK HOUSE , IN THE ST YLE OF A C ARPACCIO
19
c o s ta r d e g l a c é e
EMILIA
16
CHAMPIGNONS, CRÈME INFUSÉE AUX
OIGNONS ET THYM, LARDO
(MUSHROOMS , ONION AND THYME
INFUSDED CREAM, LARDO )
F R O Z E N C U S TA R D
Costarde glacée de la Laiterie Chagnon (Waterloo, Qc)
GOUSSE DE VANILLE / CHOCOLAT BELGE / TWIST
GIOVANNI DELUXE
17
S A U C E T O M A T E ( TOMATO SAUCE)
Z A M P I N A , P E P P E R O N I , P O R C H E T TA ,
LARDO
Frozen custard from Laiterie Chagnon (Waterloo, Qc)
VANILLIA BEAN / BELGIAN CHOCOLAT / SWIRL
COUPE
5.00$
(CUPS)
MENIN A
14
GARNITURES / TOPPINGS (+1, 50$)
ESCAROLE, CÂPRES, OLIVES,
M OZ Z A R E L L A D I B U FA L A D U Q U É B E C , P E CO R I N O
(ESC AROLE , C APERS , OLIVES , QUEBEC MOZZARELLA
DI BUFALA , PECORINO)
. FA B B R I A M A R E N A
. SAUCE CARAMEL
ÉCOSSAIS
. BACI CRUMBLE
RULIANO
POIREAUX FONDANTS,
CO N F I T D E P R OSC I U T TO, F O N T I N A
(MELTE D LEEKS , CONFI T PROSCIUT TO,
FONTINA)
T WIT TE R @ PI ZZ ER I AG E MA
19
(BUT TER SCOTCH SAUCE)
. NOIX ROTIE S SALÉE S
(SALTED ROASTED NUT S)
. S A U C E A U C H O C O L AT
(CHOCOLATE SAUCE)
. VERMICELLES
ARC-EN-CIEL
(RAINBOW VERMICELLI)
. A F F O G AT O
. CRISP PEARLS
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