Summer 2008 Dinner Menu

­Appetizers­

Hummus Platter   $9

Tomato-Basil, Avocado-Black Bean, and Pineapple-Red Onion-flavored Greek-style chickpea and tahini dips with pita and vegetables.

Crimini Mushroom Bruschetta   $7

Crimini mushrooms, fresh tomato, basil, and melted Parmesan on toasted baguette, drizzled with white truffle oil

Shrimp Bruschetta   $8

Chilled seared shrimp over Mascarpone and fresh peach salsa on toasted baguette, finished with shaved Parmesan

Ajvar   $6

Chunky roasted eggplant and roasted red pepper with garlic, crushed red pepper, hot Hungarian paprika, oil, and lemon, served with pita.  

Tuscan Bean Dip with Basil-Pinenut Pesto and Tomato   $7

Cannellini bean, garlic, herb, and olive oil dip with fresh pesto and chopped tomato with toasted pita.          

Hummus of Arabia   $9

Roasted garlic hummus topped with fried ground lamb, sautéed onion, and toasted pinenuts; served with pita   

Lebanese-style:  topped with fried spiced ground lamb only     $8

Syrian-style:  with sautéed onion and toasted pinenuts only     $8

Saganaki   $8

Breaded and pan-fried Greek cheese flamed with Ouzo and extinguished with lemon.

Spinach and Beet Dip   $8

Savory spinach, sweet roasted beets, feta, and cream cheese baked, topped with crushed pinenuts, and served with pita

Gypsy Cevapcici Meatballs  $8

Gypsy’s version of a well-loved Eastern European spicy beef, pork, and lamb sausage recipe, served with three accompanying sauces

­Salads and Soups­

Tabbouleh   $4

Classic Mediterranean salad of bulghur wheat and parsley with tomato, onion, cucumber, mint, and lemon        

Orange Suprême Salad   $8

Suprêmes of orange with fresh basil and tomato over baby greens, dressed with pancetta and extra virgin olive oil

Chickpea Salad   $4

Chickpeas with green pepper, tomato, onion, and basil in a creamy feta cheese dressing    

Classic Caprese Salad   $7

Fresh tomato and basil layered with fresh Mozzarella and dressed with extra virgin olive oil, sea salt, and pepper

­Pastas­

Fusilli Summer Pesto, Four Ways

Fresh basil-pine nut pesto tossed with fusilli and garnished with shaved Parmesan:  $13

with sautéed summer vegetables:  $14  

with chicken breast:  $16

with fresh tomato and mozzarella:  $14  

with shrimp or salmon:  $18

Szekely Goulash (A very old family recipe)   $16

Slow-stewed pork in spicy paprika sauce mixed with fresh sauerkraut and sour cream over buttered egg noodles

Bolognese alla Belgrade     $15

Crumbled spicy Cevapcici sausage simmered in fresh tomato sauce with carrot and Chianti over linguine

Sicilian Creamy Lemon Sauce with Tuna   $15

Imported dark Italian tuna in creamy lemon-caper sauce tossed with fusilli pasta

Classic Linguine White Clam   $15

White wine and sweet butter clam sauce with fresh basil and garlic over linguine

Eggplant, Caprese-style   $16

Breaded rounds of eggplant layered with roasted tomato, fresh basil and mozzarella over linguine in tomato sauce.

­Entrées­

Blueberry Pork Roulade   $18

Pork tenderloin stuffed with blueberries and feta cheese, finished in cream sauce, and served with basil mashed potatoes

Rack of Lamb   $21

Lamb simply seasoned and broiled Medium Rare over bean and vegetable “succotash,” served with basil mashed potatoes

Gypsy Paella   $20

Gypsy’s version of a traditional Spanish dish. Shrimp, spicy sausage, scallops, chicken, crawfish, and mussels over saffron rice with capers, tomato, Kalamata olives, and basil

Rib Eye Steak with Crimini Mushrooms   $21

Choice, one inch-thick Rib Eye broiled to temperature, finished with Crimini mushroom-shallot sauté, and served with basil mashed potatoes

Tilapia Provençal   $16

Fresh Tilapia fillet braised in olive oil with paper-thin potatoes, sweet roasted red pepper, garlic, tomato, and basil, served with Tabbouleh

Chicken Paprikás   $17

Traditional Hungarian dish of chicken breast with sautéed onion and green pepper in paprika sour cream sauce, served with basil mashed potatoes

Cottingley Springs Fish Pie   $16

Gypsy’s take on English-style fish pie. Fresh salmon, tilapia, peas, carrots, tomato, and herbs in sherry-cream sauce overflowing flaky pie crust, finished with fresh lemon and parsley, and served with Tabbouleh

Mediterranean Salmon   $18

Salmon fillet broiled Medium, topped with chopped green and Kalamata olives and fresh tomato, finished with tomato-basil aioli, and served with summer vegetable cous cous

Shrimp, Scallop, and Feta Stew   $19

Shrimp and scallops simmered in white wine with feta, onion, tomato, and herbs, served with crostini.