We're Cooking up Something Big...om.....om....om....check back for details......

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New Year's Eve 2011

Menu

Soup & Salad

Start your meal with your choice of soup or salad. 3.95

House Salad - Field greens topped with strawberries and candied walnuts with
white pear balsamic vinaigrette.

Caesar - Crisp romaine with croutons, Romano and our classic Caesar dressing.

Soups - ask your server for today's creations.

Tapas

Crab Cakes - Seared and served over pepperonata with aioli.

Foie Gras - Seared and served over caramelized pears with balsamic-fig glaze, parsnip puree and pink peppercorn dressed watercress.

Calamari - Fried and topped with banana peppers and basil, served with marinara.

Dipping Plate - Hummus, Artichoke & Fire Roasted Tomato & Feta dips served with pita, Ciabatta and zucchini chips.

Seared Tuna - With honey-cardamom-apricot sabayon, cauliflower and marjoram.

Stuffed Mushrooms - Cremini mushrooms filled with Italian sausage, fresh basil, roasted bell peppers, Romano and mozzarella.

Roasted Duck Tart - Pulled duck, spinach, walnuts and butternut squash served in a tosted tart shell with Marsala sauce and crispy leeks.

Neapolitan Style Pizza

Available in 9 or 14 inch sizes.

Roasted Vegetable - Bell peppers, mushrooms, eggplant, onions, Romano and mozzarella cheeses.

Sausage - Caramelized fennel, mushrooms, Italian sausage, Romano and Mozzarella.

Chicken Pesto - Alfredo sauce, roasted chicken, artichoke hearts, sun dried tomatoes, toasted pine nuts and Italian cheeses drizzled with basil pesto.

Prosciutto & Fig - Roasted garlic spread, thinly sliced prosciutto, figs, walnuts, Fontina and Gruyere topped with fresh arugula.

Pasta

Alfredo - angel hair tossed with our creamy white wine sauce served with your choice of seafood or grilled chicken.

Marinara - Our version of this classic sauce tossed with radiatori and meatballs, baked with mozzarella cheese.

Bolognese -traditional ground pork, veal and beef ragout tossed with cheese tortelloni.

Carbonara - pancetta, red onions and peas tossed with black pepper fettuccini and egg yolk, topped with grilled chicken.

Gorgonzola Cream - red peppers, mushrooms, red onions, spinach and conchiglie tossed with gorgonzola cream sauce topped with grilled steak.

Ravioli - caramelized onion & prosciutto ravioli tossed with sun dried tomato & sweet pea cream, topped with grilled chicken.

Basil Pesto - Tossed with penne and topped with grilled shrimp.

Entrees

Beef Ribeye - grilled and crusted with gorgonzola cheese, served over thyme roasted potatoes with burgundy pan sauce.

Corvina - pistachio crusted, seared and served over roasted beet & fennel pearl cous cous with citrus creme fraiche.

Beef Tenderloin - grilled and served over crispy parmesan potato croquettes with pan roasted cherry tomatoes, balsamic reduction and basil puree.

Marsala - Your choice of Veal or Chicken topped with Provolone, fresh sage and prosciutto served over angel hair sauteed with mushrooms, red bell peppers, leeks and basil in Marsala butter sauce.

Kurobuta Pork Chop - grilled and served with butternut squash puree and spinach, walnut and sweet onion crepes.

Baked Salmon - Served with roasted vegetable and Fontina cheese polenta napolean with fire roasted red bell pepper sauce.

Diver Scallops - Seared and served with shaved prosciutto, cauliflower & marjoram risotto and honey-apricot drizzle.

Veal Osso Buco - Slow braised with red wine, roasted garlic, shallots and rosemary, served over potato gnocchi with gremolata.

Piccata - Your choice of veal, chicken or shrimp simmered in white wine -lemon butter sauce with red onions, artichoke hearts and capers, served over white rice with grilled asparagus.

Lamb Rack - Grilled and served Dijon crusted around creamed leek mashed potatoes with black currant sauce.

Risotto "Paella" Style - smoked chorizo, shrimp and roasted chicken simmered with roasted peppers, garlic, fresh coriander and saffron Arborio rice.

menu items subject to change

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Read All About It.......

Omaha has grown tremendously over the last few years and our growth and improvements are being noticed around the country. Here's a great article from Wired.com highlighting a few of the improvements our city has made and reasons why Omaha is such a great place to live, work and play. Vivace is proud to be a part of the Old Market community, one that is vital to this growth!

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Spring 2011

Wine Dinner

Thursday March 24

Join us in our party room for a fun evening featuring the wines of Argentina presented by

Quench Fine Wines

Menu

Baby Arugula Salad
Zolo Torrontes

Prosciutto Wrapped Escolar
Felino Vina Cobos Chardonnay

Pan Seared Duck
Bodega Uno Unfiltered Malbec

Grilled Lamb Chops
Lamadrid Single Vineyard Cabernet

Chocolate Polenta Tart
Tapiz Syrah

6:30 Quaffing
7:00 Dinner

$65 per person plus taxes & gratuity

Call Becca @ 402-342-2050
for reservations.

Seating is limited.

(Sorry, no discounts or coupons are valid for this event.)

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New Year's Eve 2010 Menu

Tapas & Pizza

Crab Cakes - seared & served over pepperonata with aioli.

Roasted Duck Tart - pulled duck, spinach, walnuts and butternut squash served in a toasted tart shell with Marsala sauce and crispy leeks.

Calamari - fried, topped with banana peppers and basil,
served with marinara.

Spinach Artichoke Dip - baked and served with crispy ciabatta.

Short Ribs - slow braised with caramelized onions & thyme,
served with gorgonzola arancini.

Stuffed Mushrooms - cremini mushrooms filled with Italian sausage, fresh basil, roasted bell peppers, Romano & Mozzarella.

Roasted Vegetable Pizza - our Neapolitan style thin crust topped with bell peppers, mushrooms, eggplant, onions, Romano & Mozzarella.

Sausage Pizza - caramelized fennel, roasted mushrooms, Italian sausage, Romano & Mozzarella.

Chicken Pesto Pizza- Alfredo, roasted chicken, artichoke hearts, sun dried tomatoes, toasted pine nuts and Italian cheeses,
drizzled with basil pesto.

Entrees & Pasta

Start your meal with a small Caesar, a small field or
a cup of Asparagus bisque or Italian sausage with tomato soup.

Fettuccini Gorgonzola - red bell peppers, onions, mushrooms and spinach tossed with gorgonzola cream sauce, topped wtih grilled
flat iron steak.

Ribeye - grilled and served with buttermilk whipped potatoes and green peppercorn & wild mushroom-gorgonzola demi glaze.

Scallops - bacon wrapped, seared and studded around sage & chestnut brown butter barley with acorn squash cream.

Marinara - radiatori pasta tossed with our version of this classic tomato sauce with basil, Italian meatballs and topped with Mozzarella.

Stuffed Chicken - filled with Tellagio cheese, prosciutto and escarole, baked and fanned over fettuccini tossed with radicchio & Alfredo.

New York Strip - grilled and served with creamed leek and spinach potato towers with tomato cream and grilled asparagus.

Caponata - bell peppers, eggplant, artichoke hearts, garlic, chilies, green onions, olive oil and tomatoes tossed with campanelle and fresh mozzarella, topped with grilled salmon.

Seafood Paella - shrimp, scallops, langoustines, chorizo, mussels and peas simmered with saffron rice in a Spanish scented tomato broth.

Pollo - pulled chicken, peas, artichoke hearts and basil lightly tossed with olive oil and fusilli.

Carbonara - pancetta, red onions and peas tossed with conchiglie and egg yolk, topped with grilled chicken.

Chicken Marsala - chicken breast sauteed with mushrooms, red bell peppers, leeks and basil in Marsala butter sauce, served over fettuccini.

Veal Osso Buco - braised with mushrooms, Vidalia onions and thyme served over potato gnocchi.

Parma Rosa - leeks, mushrooms and peas simmered with shrimp and scallop ravioli in tomato cream, topped with grilled chicken.

Salmon - grilled and served with Madeira-honey glaze over toasted pine nut, apricot and marjoram cous cous with currant compote.

Shrimp or Chicken Alfredo - angel hair tossed with Alfredo sauce, finished with your choice of grilled shrimp or chicken.

Pork Chops- two bone-in chops grilled and served over honey mustard roasted Brussels sprouts, celeriac, new poatoes and shallots.

Lamb Chops - Dijon & herb crusted, served over goat cheese and spinach risotto with cracked black pepper-raspberry vinaigrette.

Bolognese - rigatoni pasta tossed with a ragout of veal, pork, beef and vegetables.

Shrimp Piccata - prawns simmered in white wine-lemon butter sauce with red onions, artichoke hearts and capers, served over white rice with grilled asparagus.

Lobster Cream - bay scallops, leeks, peas and mushrooms simmered with butternut squash filled ravioli in a lobster cream sauce.

Duck Breast - pan seared and fanned over wild rice topped with shaved fennel salad and cranberry-port sauce.

All items subject to change, prices to be determined.

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Wine Dinner

Thursday October 14, 2010

Banville & Jones Wine Merchants

6:30 Quaffing & Appetizers

7:00 Dinner

Menu:

Assorted appetizers featuring Duck Breast & Black Truffles

Terlan Pinot Grigio

Prosciutto & Fig Pizza

Paolo Scavino Dolcetto d'Alba

Veal Osso Buco with gnocchi

Tolaini Valdisanti & Scavino Barolo

Goat Cheese Cake with fig & apricot compote and candied pecans

Colle Dei Venti Moscato d'Asti

$65 per person (plus tax & gratuity)

Seating is limited so call early!

Contact Becca @ 402-342-2050 for reservations

We look forward to seeing you!

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Chefs Demonstration at Omaha's Farmers Market

5/8/2010

Chef Bobby's notes

            Today I wanted to help people better utilize their herb gardens throughout the year.  I prepared three different pesto’s for today and served them on baked baguette with grilled chicken and slow roasted bell peppers.  The reason I chose pesto was it is so universal, shelf stable and cheap.  Pesto can be served warm or cold, eaten as a snack, served as a pasta sauce, great with all proteins and can be served as a garnish for many different appetizers.  We also served today our new reformulated pizzas and the reviews were outstanding (pesto is also great on pizza). 

            Instead of listing the recipe for each individual pesto I want to give you a skeleton recipe that you can use to make pretty much any pesto.  However, today I made a cilantro-walnut pesto, watercress-toasted almond pesto and basil-pine nut pesto. 

Makes 3 cups of Pesto

Oil        1 cup
Fresh Herb       3   cups
chopped up Nuts 1.5 cups   
for additional flavor try toasting them in the oven
Salt                  1 Tablespoon
Pepper             1 Tablespoon

            All you will need for this recipe is a food processor or if you have a hand held stick mixer you can use that to.  Put everything except for the oil into the processor, turn it on and then add the oil slowly.  If you are using a hand held stick mixer go ahead and put the oil in with everything and mix. 

            Another reason pesto is so great is you can make it your own based on what your favorite oil, nut, herb and seasonings are.  A little hint that we do sometimes is use Dijon mustard or citrus juices in them to flavor them as well. 

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Save room for delectable offerings from our Pastry Chef - Tina. Join us after the show or stop in for a sweet treat in the afternoon. Guaranteed to make you smile...

Too Many Chefs in the Kitchen

September 20th, 2009.
Vivace

James (Bobby) Mekiney

Amuse Bouche
 Date, Maracona Almond, Mascarpone, Coppa Ham

Salad
Foie Gras, Pomegranate, Pistachios, Tarragon, Barley
Pairing: Rotari Brut

Fish
Prosciutto wrapped Halibut, Tomato Carpaccio, Mozzarella Pearls, Baby Arugula and lemon citronette.
Pairing: Tocai

Sorbet
Blood Orange

Entree
Duck Breast, Roasted Garlic & Short Rib Ravioli, Mushrooms, Sherry and Leeks.
Pairing: Cusumano Benuara

Dessert
Poppyseed Cake, Lemon Curd, Italian Buttercream, Lace Cookie
Pairing: Limoncello & Espresso

Join us for Sunday Brunch, Italian Style!

Serving from 10 A.M. to 2 P.M., enjoy our delicious brunch and lunch favorites while people watching from the best view in the Old Market! We look forward to seeing you soon!

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