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DIY catering menu

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MONDAY NIGHT at New World
GF= Gluten Free    V=Vegetarian   VG = Vegan
 
 
SOUPS, SALADS & SMALL PLATES


CREAM OF POTATO & ASPARAGUS <GF, V>   4/6   
garnished with fried shoestring leeks
                                                      CONSTRUCTED IN THE SKILLET CLAM “CHOWDER”   9                                                                                            littlenecks steamed in cream with fried potato cubes, Vermont corn cob smoked bacon, smoked black pepper, leeks and fresh thyme
                                           HOUSE CURED GRAVLAX OF FAROE ISLANDS SALMON                                                                                          
 rolled with Japanese pickles and wasabi mustard, topped with wasabi tobikko   9
WE GOT THE BEETS!!!
LOCAL BEET TARTARE with horseradish crema and crostini <VG> 6
BEET HUMMUS with grilled flatbread and olives <VG> 7
BEET AND ARUGULA SALAD <V/GF, available VG> 11
With orange, pickled onion, white balsamic and Vermont creamery chevre snow
BEET SAMPLER- Tartare, Hummus, Pickled Beets and Chips <VG> 12


TONIGHT’S CHEESE PLATE <available GF> 14
DRUNKEN GOAT (SPAIN) , DERBY SAGE (ENGLAND), BORGONZOLA BLEU (QUEBEC) croustades, house jam and nuts,
IRISH PORTER
 
 
TACOS AND SLIDERS OF THE DAY 8
TONIGHT’S TACOS: “TABLECLOTH STAINER” CHICKEN, tomatillo crema, serrano chile, Salvador slaw <GF> TONIGHT’S SLIDERS: THAI SALMON BURGERS with Thai BBQ sauce and cucumber-mung bean sprout slaw
 
 
 
DINNERS
CRISPY SKIN NATIVE STRIPED BASS <GF> 28 / 16
A sure sign of spring….really….
With sweet spring pea-wasabi sauce, sesame mashers and a red watercress salad
 
CIOPPINO!  28 / 16
Bass, shrimp, clams, mussels and squid in a light, clean tomato-wine broth tossed with thin spaghetti
 
HOUSE CURED AHI TUNA WITH TROTTOLE, CALABRIAN STYLE <available GF> 23 / 17
In a filetto di pomodori with artichokes, oil cured olives, caper berries, lil hot pepper, parsley  *4
 
 
 
 
 
WE NOW FRY IN NON-GMO AMERICAN SUNFLOWER OIL!
 
Specials are subject to change without notice

The Ric-ter Scale

I rate our recipe's heat levels to help you order without fear. Some dishes we'll gladly adjust, some we would rather not.
  • 0-3 Simply and brightly seasoned
  • 4-6 Assertively spiced, not too hot
  • 7-8 Authentically and honorably spicy
  • 9-10 for Aļ¬cionados and thrill seekers only
  • Dishes ordered 9 or higher cannot be returned. Drink some Riesling and you'll cool down.

New World Cooking Co. is the home of
Ric Orlando's New World Home Cooking Cafe and New World Catering.
Supporting local food since 1993!