Voro Restaurant Menu

Coffee/Tea

Espresso

Cappuccino

Mississippi mud pie

New York cheese cake

Cherry pie

Apple pie

Tenute Marchese Antinori Vin Santo

Fruit Fondue

Tawny 10 Year Port Wine

Alexander Grappa

Antinori Aleatico

Grappa Tignanello

Tawny 20 Year Port Wine

Grilled Marinated Bruschetta

Butternut Squash Soup

Prosciutto and Cheese Toast

with fried egg

Maine Lobster Bisque

Fried Calamari fra diavolo

Baked Brie

with roasted garlic in a toasted boule, served with sliced apples

Steamed Little Neck Clams

Served in a Portuguese garlic and white wine sauce

Pan Seared Crab Cakes

with peppers and red onion, with Portuguese Mergulhando

Assorted Cheeses

with your choice of fruit or seasoned olives, served with nuts over greens

Plantain chips

Crispy chips with tasty dipping salsas

Rioja Chorizo al brandy

Sautéed Spanish sausage with splash of brandy

Home made Meatballs

Served with fresh marinara sauce

Artichoke Hearts

Sautéed with capers, in a lemon butter sauce

Ham & bleu cheese croquettes

(Croquetas de cabrales) Served with a spicy vinaigrette

Mediterranean Hummus

Served with Vegetables, fruit and feta cheese

Pan "tumaca"

Serrano ham, tomato, manchego cheese, with toasted garlic bread

Seared pork tenderloin

(Mantaditos de Lorna) Adobo marinated tenderloin on bleu cheese crostini

Spicy shrimp in garlic sauce

(Gambas al ajillo) Sautéed in garlic & white wine sauce

Grilled calamari

(Calamares a la plancha) Marinated with fresh garlic, parsley & lemon

Baked scallops

(Vieiras gratinadas) Covered in pancetta and béchamel sauce

Grilled baby lamb chops

Served on a bed of greens

Filet mignon slices

Grilled with gorgonzola cheese on toasted baguette

Asparagus and Hearts of Palm in a lemon

lime vinaigrette

Eastern Tabouli Salad

with diced tomatoes, burghul, onions and fresh herbs

Classic Caesar Salad

served with homemade croutons

Warm Goat Cheese Salad

served with organic greens, beets, asparagus and roasted macadamia nuts in a sherry vinaigrette

House Salad

with jumbo shrimp, mesculun, vine-ripened tomatoes, cucumbers, chick peas, and red onions in a lemon vinaigrette dressing

Greek Garden Salad

served with tomatoes, cucumbers, olives, and feta cheese, drizzled with extra virgin olive oil

Mallorca Style Peppers

stuffed with assorted vegetables and seasoned long grain rice

Grilled Eggplant

stuffed with vegetables and pasta shells, topped with cheese

Roasted Portobello Stack

Portobello mushrooms, tomatoes, peppers, and mozzarella cheese with a Balsamic drizzle

Basil Tomato Tart

fresh mozzarella cheese and herbs wrapped in a pastry shell

Sautéed Black Pasta

in garlic olive oil, capers and crushed red peppers, topped with ricotta cheese

Fusilli in a Cognac Cream Sauce

with black olives, capers, anchovies, garlic and parmesan cheese

New Zealand Cockles over Linguini

with diced clams, garlic and capers in a white wine sauce

Greek Seafood Pilaf

with shrimp, mussels, octopus and saffron scented orzo

Truffle Infused Lobster Ravioli

in a white wine garlic sauce.

Sautéed Chicken in Lemon Veloute

with sun-dried tomatoes, spinach, garlic, topped with melted brie

Pan Seared Chicken Breast

stuffed with feta cheese, and served in a tomato-spinach sauce

Traditional Greek Beef Stew

Choice beef cubed and stewed in a barolo wine sauce served over wild rice and topped with crumbled feta cheese

Baby Rack of Lamb

on rice pilaf with grilled asparagus

Grilled Filet Mignon

with red wine served with scalloped potatoes and roasted asparagus

Hazelnut, Herb-crusted Salmon

with mushrooms, asparagus ragout and pumpkin pignoli pesto

Grilled White Tuna

served in a garlic white wine sauce with white beans and escarole

Pan-seared Red Snapper

sautéed in white wine and topped with andouille sausage and served with sautéed baby spinach and rice pilaf

Pan-roasted Lobster

with chervil and chives in a light cognac sauce over linguini