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Published on March 6, 2008

Author: Me_I

Source: authorstream.com

Slide1:  Times Square Over-Stuffed Mushrooms Mushroom caps stuffed with seasoned crabmeat and provolone cheese 8.90 Coconut Shrimp Coconut breaded shrimp fried to a golden brown and served with our sweet tropical dipping sauce 9.40 Ellis Island Eggplant Eggplant, sautéed or grilled, and tomatoes drizzled with tarragon sauce and fresh mozzarella 6.90 Long Island Calamari Tender calamari lightly breaded with our special seasonings and fried to a golden brown 8.35 Liberty Medallions Two tender pork filets, wrapped in bacon and smothered in a creamy mushroom sauce 9.40 Crab Cakes Carnegie Crab meat and herbs, with our special coating, browned with a citrus aioli 9.40 Little Italy Bruschetta Toasted ciabatta bread topped with fresh garlic, parmesan cheese and tomatoes 6.20 “Tastiest mushrooms anywhere” Toledo Blade Dressings: Orange-honey poppy seed, Chunky Bleu cheese, French, Buttermilk ranch, Thousand Island, Italian, Honey mustard, Vinegar and oil, Raspberry vinaigrette and Cusabi Broadway Chicken Grilled chicken breast, roasted red pepper and fresh mozzarella on a bed of field greens 8.29 Tuna Nicoise Fresh mixed greens topped with char-grilled tuna and fresh steamed vegetables 10.19 Harlem Chicken Vegetable Fresh mixed greens topped with a char-grilled chicken breast and fresh steamed vegetables 8.20 Park Avenue Passion Field greens topped with grilled seasoned shrimp and tangy tropical fruit 9.29 Waldorf Astoria Mixed greens, dates, walnuts and apples served with our house dressing 6.99 Insalata di Cesare A traditional Caesar with crisp romaine, shredded parmesan cheese, croutons and creamy Caesar dressing 7.20 add char-grilled chicken breast 3.00 add grilled salmon, tuna or shrimp 4.00 Manhattan’s Garden Salad Fresh mixed greens topped with tomato, red onion, cucumber and croutons 5.59 Manhattan Clam Chowder The best red chowder in Toledo! French Onion Soup of the Day May be cooked to order. Consuming raw undercooked meats, poultry, eggs or seafood may increase your risk of food-borne illness. Appetizers Salads Spinach Artichoke Dip Assorted vegetables and toasted ciabatta chips for dipping in our creamy blend of artichoke and spinach 7.85 Southwest Greenwich Fresh greens with black olives, scallions, tomatoes and cheese with fajita strips and salsa in a flaky tortilla bowl Chicken fajitas 8.49 Steak fajitas 9.99 Wildwood Wander Spring mix with pecans, dried cranberries, red onions, apples and gorgonzola cheese with balsamic vinaigrette 7.99 Maumee Bay Grilled asparagus with strawberries, bleu cheese and pine nuts served with a strawberry-vanilla vinaigrette 8.49 Guggenheim East Cucumbers, carrots, red peppers and scallions with crispy rice noodles on field greens drizzles with a sesame-soy vinaigrette 7.99 Slide2:  Served with warm bread, seasoned butter and your choice of a side garden salad, side Caesar salad or a cup of soup Mona Lisa of Toledo Lasagna A house specialty. Layers of ground beef, Italian sausage, ricotta and mozzarella cheese smothered in our homemade marinara sauce. 12.50 Spinach Lasagna Ricotta cheese, mozzarella cheese and spinach layered between sheets of pasta and marinara sauce 11.50 Ravioli Florentine Spinach stuffed ravioli served in a creamy portabella mushroom sauce 14.70 Peristyle Primavera A special blend of sautéed vegetables served over a bed of penne pasta 11.50 with sliced grilled chicken 14.50 with salmon, shrimp or scallops 15.50 Chelsea Pier Fettuccini Alfredo Fettuccini served in a creamy parmesan sauce 11.50 with sliced grilled chicken 14.50 with grilled eggplant 13.50 with salmon, shrimp or scallops 15.50 Fettuccini di Roasted Artichokes Fettuccini pasta tossed with sautéed artichokes and sun-dried tomatoes in an alfredo cream sauce 14.70 Main Street Manicotti Rolled pasta tubes stuffed with spinach, ricotta and mozzarella cheese 13.60 Tortellini di Sausage Tantalizing cheese filled tortellini tossed with sautéed Italian sausage, red peppers and our own marinara sauce 14.70 La Guardia Parmesan Two thin cutlets or breasts lightly breaded atop cappellini pasta and topped with mozzarella cheese and our own marinara sauce Chicken 16.80 Veal 18.90 Grilled Eggplant 14.70 Grand Cherokee Pizza pie with cheddar jack cheese with no sauce Chicken Alfredo Alfredo cream sauce, char-grilled chicken and cheddar jack cheese 9 inch 16 inch 9 inch 16 inch 8.40 13.40 10.50 15.50 Vegetarian Delight A combination of vegetables over tomato sauce topped with our special cheese blend 8.40 13.40 Pizza Margherita Fresh tomatoes, fresh mozzarella cheese and basil over olive oil 8.15 13.15 Paisano Pizza Tomato sauce, cheddar jack cheese and your choice of one topping Add chicken, Italian sausage, ham or bacon Add salmon, shrimp or scallops 8.40 13.40 Wild Mushroom Portabella and button mushrooms topped with our special cheese blend 8.90 13.90 Additional Toppings 9 inch .99 16 inch 1.49 pepperoni black olives green olives feta cheese garlic mushrooms red onions eggplant spinach basil green peepers red peppers banana peppers pineapple extra cheese artichokes Gourmet Pizza Pie Pasta add 1.99 2.29 add 2.99 3.49 May be cooked to order. Consuming raw or undercooked meats, poultry, eggs or seafood may increase your risk of food-borne illness. Slide3:  Entrees All dishes are served with warm bread, side of our garden salad, Caesar salad or cup of soup and a choice of two sides Hudson Bay Chicken Plump breast stuffed with crabmeat, roasted red peppers, onions and spices topped with a mild cheddar cream sauce 18.90 Central Park Walnut Chicken Two chicken breasts crusted in walnuts, topped with a frangelico cream sauce 15.20 Verrazano Veal Veal cutlets seasoned and pan seared, served over a ring of rice with lemon wine sauce 17.80 Long Island Scallops Your choice of sautéed or lightly breaded sea scallops accented with a seafood sauce consisting of minced shrimp, clams and white wine 20.95 Ahi Metro Pan seared, sweet caramelized ahi tuna with a wasabi aioli served with a sweet and zesty cole slaw, choice of one side and white or wild rice 18.35 From the Grill New York, New York Strip (12oz) Big city flavor in a USDA choice sirloin char-broiled to perfection 20.95 Yankee Stadium Rib Eye Hit a home run with this 18 oz French cut, USDA choice rib eye steak 25.20 Adams Street Filet USDA choice 9 oz tenderloin, moist and tender, cooked to perfection and served on a grilled portabella mushroom 24.10 Staten Island Salmon 8 oz Salmon fillet is cooked to your preference: grilled, sautéed, blackened, or poached 19.50 Libbey Lime Chicken Twin marinated chicken breasts, grilled then topped with a coconut rum and lime sauce 15.70 Madison Square Chops Two boneless pork chops in Manhattan’s special marinade and a balsamic reduction 17.80 Manhattan’s USDA Choice Prime Rib Proudly offered on Friday and Saturday King cut (16 oz) 19.90 Queen cut (10 oz) 13.60 Ice Tea 1.50 Coffee or Tea 1.50 Lemonade 1.50 Soft Drinks 1.50 Hot Chocolate 1.50 White Milk 1.50 Chocolate Milk 1.50 Chilled Juices 1.50 cranberry, orange, pineapple, tomato, grapefruit Free Refills Bottled Water 1.00 Beverages Vegetable of the day Twice Baked Potato Baked Potato Wild Rice Steak Fries Asian Cole Slaw Italian Potato Sweet Potato Fries May be cooked to order. Consuming raw or undercooked meats, poultry, eggs or seafood may increase your risk of food-borne illness. Hoisin Beef Tenderloin Sliced tenderloin steak smothered in a white wine, hoisin and mushroom sauce 16.75 Slide4:  THE BACKDROP… As owners and managers, the Lahey family has shaped their own style of dining in this growing downtown Toledo locale and have what they call a “New York-inspired” menu. Zach is the second oldest of seven children, having graduated from St. Francis de Sales and Ohio Northern University where he pursued musical theater. He did quite well through high school and college becoming an accomplished singer, dancer and actor. He has appeared in an array of productions and held lead roles in West Side Story, JC Superstar, Hello Dolly, Guys & Dolls, and Forever Plaid to name a few. So, in 2000 he moved to New York to pursue his acting career. As most folks who have also followed this path know, that dream turned into one waiter’s position after another! While on this track he met Mike, a native New Yorker. The guys decided to work together to make ends meet. However, in the aftermath of the 9-11 tragedy, they ran into rough times. They packed their possessions and hobbled back home to Toledo with every intention of earning enough cash to return to New York within six months. Call it Divine Providence or call it fate, things have a way of taking their own course. While working here the guys were introduced to the idea of opening their own restaurant, especially since Mike had chef training. Enter Zach’s dad, Marty. His first reaction was to advise the guys that this was a bad idea and they should stay focused on their original game plan of returning to NY. (Was there a hidden message there?) But soon, even he began to see the inherent charm and potential of the venue here at 1516 Adams. The trio began working slowly in the spring of 2002. Things really got cooking that summer with the dust flying on the inside and the paint flowing on the outside! Enter Zach’s mom, Barbara whom they snookered into painting the NY skyline mural (which mushroomed into a sundry of other odd jobs and continues to this day!). After a brutal autumn Manhattan’s opened its doors in December. Having never gotten used to living without subways, Mike eventually moved back east. Zach has found his footlights as General Manager everyday here at Manhattan’s, while also finding the time to perform at the Toledo Repertoire Theatre and on other local stages. Marty has discovered that owning a restaurant is not exactly a gentlemanly pastime, but is thrilled to achieve his lifelong dream of running a family business. Manhattan’s offers local residents the opportunity to enjoy the New York experience every day. The intent is to mesh the rich New York flavors with the distinctive ambiance of the Adams Street renaissance. We’re happy you’ve come to partake and we hope you’re enjoying your experience. We want Manhattan’s to become your place. Hope to see you often! Zach & Marty & Barbara

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