Aglio & Olio Cafe

"I love cooking with wine. Sometimes I even put it in the food!
-Garbucius

 

 

Coffees / Equipment / Guest Chefs / Menu / Wines

 

Coffee

We only serve the finest coffees.

Equipment

We only use the best in culinary equipment at Aglio e Olio. Our choice?

 

 

Here's our current selection in stainless steel

  • 8" Fry Pan
  • 10" Fry Pan
  • 1 Quart Sauce Pan
  • 2 Quart Saucier with Lid
  • 2 1/2 quart Winsor Soup Pan with Lid
  • 3 Quart Sauce Pan with Loop and Lid
  • 3 Quart Sauté Pan with Lid
  • 4 Quart Sauce Pan with Lid
  • 8 Quart Stock Pot with Lid
  • Steamer Insert
  • 11 x 14 Petit Rosti
  • 9 inch round Cake Pan
  • 9 inch square cake pan
  • 14 x 17 cookie sheet
  • 11x14 cookie sheet
  • 14" griddle
  • 5 Quart mixing bowl
  • 1 cup measuring cup
    8 assorted kitchen tools plus towels and aprons

Guest Chefs

la petit Chef is our house specializt! Look for him here and there!


Every now and then Cafe Garbo enjoys the company of an exotic guest chef. Recently, we had Chef Edwardo, who prepared a succulent eggs benadict and corn beef hash , and Chef Giocomo, who delighted the crowd with his deep fried turkey.

Chef Edwardo

Chef Giocomo

Wines

See our new page -

Vini Sfizi!

for our complete list of wine recommendations!

 

Menu

Starters

Mozzarella di bufalo, served with sliced tomato and olives.

Open faced salmon slices, with cream cheese and caviar.

Shrimp and fresh parmageon salad on a bed of tomato and rucola.

Grilled eggplant slices, drizzled with balsamic vinegar and garlic.

Simple grilled red peppers

Insalate

Sautéed chevre cheese on raspberry vinaigrette greens, with walnuts, raisons, and pear.

Prima

Linguini with a roasted red pepper and crab sauce.

Ziti with a spicy sausage, crushed red pepper, tomatoe, mushroom, and black olive sauce.

Pasta allio e olio (garlic and oil).

Pasta con vongoli (pasta and clams).

Seconda

Rolled pepper roast served with a Dijon-sour cream sauce.

Oriental grilled chicken breast, served over a bed of cucumber and tomato.

Spicy Tequila-lime chicken breasts, served with red beans and rice.

Deep fried rib eye steaks!

Roast leg of lamb

Red Wine Beef Stew

Roast Orchard Duck, stuffed with apples and cloves, served with homemade honey apple sauce and stuffing cakes.

Dolchi

blood oranges sliced thin and drizzled in amareto.

Vanilla ice cream served with Vermont Maple syrup and walnuts.

 

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