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You may have noticed the photos on the wall, they
are of my family from back home near Albany, NY.
My parents, uncle and
grandfather all had
successful Italian res-
taurants. Like my son
pictured here with my
mother I have fond
memories of making
meatballs with my
grandmother at my
parents restaurant. Enjoy four generations of homemade meatballs
If you, like me are familiar with an Italian American
community then we aim to bring relief to those who
miss their old neighborhoods, to soothe those crav-
ings you’ve had since your last good Italian meal
and to calm you in knowing that we are here to serve
you like no other local Italian restaurant can.
While it’s plain to see Coco’s Italian Market mimics
the import and specialty markets from our home in
NY our inspiration is even deeper than that. Actu-
ally a little known undocumented part of culinary
history and my personal history: In many of those
old markets you could follow your nose to find an
aroma coming from the employee break rooms. Peek
your head in and you'd see the family matriarch
cooking the staff's meal. That savory scent was the
stores best advertising, of course they cooked with
provisions readily on hand in their market. Funny
thing, it was not uncommon to see the neighbors and
local businessmen in there eating with the market’s
staff. Some employee break-rooms got so popular
they actually expanded their seating areas or added
full fledged lunch restaurants to the store, albeit in-
formal.
Our dining area is a bit fancier than an employee
break-room but the food is as authentic thanks to our
market of imports room Italy.
My Parents, Grandfather and Uncle all owned Italian
restaurants in the Albany, NY area. They were very
popular for decades. In fact my Parents' restaurant is
still open after 50 years. My Grandmother Lucia’s
recipes were the driving force of their success and
my mother Joan is here six days a week to make
sure that the DiCocco recipes are consistent here at
Coco’s today. ~ Chuck Cinelli
Driven by our love of the beautiful Italian culture, Coco’s purpose is to create, serve and sell
the best tasting Italian food possible.
Italy is a small country less than half the size of
Texas with twenty provinces that elect their own
parliament and a president.
Food and drink is the biggest differ-
ence between regions, mostly be-
cause some provinces are land-
locked and mountainous others
hug the sea and are hilly.
Some regions live under the
dazzling Mediterranean sun
while others have cold win-
ters, snow, fog, and harsh
winds. All of which make for
an abundant variety that make Italian foods so
popular all over the world.
The peoples of each region have distinct physical
attributes, dialects, costumes and a fervent loyalty
to their hometowns. Of course their cooking tradi-
tions define their proud identities as much as their
dramatically different geography, history and cli-
mate.
As opposed to a generic
American supermarket, to-
matoes, butter, olive oil,
pasta, rice, cheese and sala-
mis are not common to
every region in Italy. Some
Italian dishes that every
American has grown to love
may be totally unheard of to
the rest of Italy.
The Northern third of Italy
is plentiful in grain, corn, rice, fruit, live stock and
dairy products. Some of the oldest and best vine-
yards in the world slope across the Alps and Ap-
ennine Mountains.
Central Italy adheres to Mediterranean standards
of olive oil, grains and a vast array of seasonal
produce.
The Southern region is known for the tomatoes,
peppers, beans and potatoes which oddly enough
come from the Americas and eggplant from Asia.
Herbs, spices, garlic and chili peppers create the
common aromas we associate with Italian cook-
ing. Foccacia bread, pizza and pastas all came
from the southern regions. ♦
Dominick & Maria
Our Family is from the Campania and Lazio regions between Naples and Rome. I remember hearty pasta dishes with fresh
herbs and vegetables out of their large gardens. They loved olives, thick crusted breads, lamb dishes and we grew grapes to
make homemade wine. Holiday breads, cakes, rice and ham pies were eagerly anticipated every season too.
Back at the restaurant my mother Lucy always insisting on the freshest ingredients from the colorful local purveyors;
Giavani the fish man, Pat at the produce stand, Giorgio the butcher and Giuseppe who supplied us with imports from Italy.
And of course I remember the long hours in the restaurant both in the front and back of the house. 3
A favorite from our old restaurants that we do today is our Meatballs and the Manaste (greens and beans) and I’m glad we
get to use a lot of the same imports we used years ago in the dishes here today. Buon appetito. ~ Joan Cinelli
Appetizers
Bruschetta 8 Grilled rosemary focaccia topped with pesto marinated tomatoes, Parmesan cheese and a
swirl of balsamic reduction
Caprese 8 Traditional dish featuring Roma tomatoes, fresh mozzarella, basil and our balsamic reduction.
Antipasto Plate 10 A selection of Italian meats and cheeses served
with olives and vegetables.
Zuppa di Cozze 12 Mussels steamed to perfection in a white wine sauce topped with fresh tomatoes and basil.
Fried Cheese Ravioli 7 Breaded cheese ravioli fried to a golden brown
with a side of our house marinara.
Manast 6 A hearty dish of cannelloni beans, pancetta
garlic, onions and spinach.
Fried Calamari 10 Enjoy tender calamari fried light and crisp.
Served with our house marinara.
Fried Cheese Wedges 9
Stuffed with mozzarella, ricotta, and parmesan cheeses, these tasty treats are fried and served with red sauce.
Insalata
Caesar 8 An entrée size of crisp romaine tossed with
croutons and Parmesan in our Caesar dressing.
Felisa 9 Spring mix topped with golden pancetta, caramelized walnuts, sweet grapefruit, feta cheese and balsamic vinaigrette.
Angelina 9 Spring mix, breaded eggplant,
tomatoes, red pepper, artichoke hearts, gorgonzola cheese and balsamic vinaigrette.
Side Italian Salad 3.50 Spring mix, artichoke hearts, cherry tomatoes
red onions, roasted red peppers
Side Caesar Salad 3.50 Crisp romaine lettuce, Parmesan cheese
and garlic herb croutons in our Caesar dressing.
Additions:
Chicken 3.50 Shrimp 4 Eggplant 2 Salmon 4
Americano 8 Fresh turkey, pancetta, tomatoes, spinach,
provolone, and garlic mayo on focaccia.
Lucia 8 Layers of hot capicola, provolone, tomatoes, Spinach and pesto mayo on grilled focaccia.
Chicken Pepper Melt 8 Breaded chicken, sautéed green peppers, onions,
provolone, topped with pesto and our balsamic reduction.
Chicken or Eggplant Parmesan 8 Breaded chicken or eggplant, smothered in our
house marinara then topped with melted fresh mozzarella.
Caprese 8 A light sandwich of Roma tomatoes, fresh
mozzarella basil pesto and our balsamic reduction.
Formaggio 8 A grown-up grilled cheese of muenster, provolone
mozzarella, tomato and pesto.
Muffaletta 9 A best seller...hot capicola, Genoa salami, ham,
mortadella, provolone and olive tapenade.
Sausage and Peppers 8 Italian sausage topped with sautéed onions and
peppers, our house marinara and provolone.
Italian Beef 8 Piles of shaved roast beef with melted
provolone, served with a side of au jus and Chicago style hot giaradiniera.
Meatball Sub 8 Coco’s homemade meatballs stuffed into a hoagie
topped with marinara and melted mozzarella.
Torpedo 9 Layers of prosciutto, hot capicola,
Genoa salami, provolone, spring mix, roasted red peppers and red onion.
Italian 9 Hot capicola, mortadella, pepperoni, spring mix, sliced tomato and red onion make a filling lunch.
Vegante 7 A fresh sub of provolone, muenster, feta,
sliced tomato, green peppers and red onion.
Panini Subs
I love these sub rolls! Baked in-house to the right bite and chewiness
All sandwiches come with pasta salad or chips. You can substitute for a side salad, Italian, or Caesar for $2.00
Do you love grilled sandwiches?
There's something so comforting about melted cheese, meat and veggies between crisp
yet tender Italian bread.
These elegant sandwiches make
a great meal anytime of day.
Homemade Burrata Cheese 11
as an appetizer (includes two) or one for 6.
We take our fresh mozzarella balls that we make here daily and fill them with creamy ricotta cheese that is complimented with herbs and Parmesan cheese.
It is an incredible appetizer on its own with crusty bread and a drizzle of olive oil.
Or order one with a side of vegetables or put it on top of your salad, pasta or pizza.
Our Homemade Burrata Cheese Perfect on it’s own, on a salad with your pasta or on a pizza
Penne al Fresco 14 Penne pasta with baked chicken, artichoke hearts, kalamata olives and sun dried tomatoes in a white
wine pesto sauce.
Fettuccine Pollo Pesto 13 Baked chicken, garlic and pasta tossed in a
pesto cream sauce garnished with cherry tomatoes.
Tortellini Elliston 13 A Coco’s Original, cheese tortellini and fresh
spinach in a blush cream sauce.
Bolognese 12 Our 12 hour meat sauce with a dash of cream
served over fettuccini.
Seafood Arrabiata 15 Succulent jumbo shrimp and scallops in a
spicy red sauce with linguini.
Creamy Chicken Marsala 14 Baked chicken, mushrooms, onions tossed with
fettuccini in a white wine Marsala sauce.
Tuscan Rustica 11 A hearty dish of cannelloni beans, pancetta
garlic, onions and spinach.
Cheese Manicotti 12 Stuffed, hearty tubes of manicotti shells are filled with
a fabulously rich blend of ricotta, mozzarella, Parmesan and parsley. Then blanketed with our marinara sauce and baked. Ask for a side of our
homemade meatballs for $3
Baked Ziti 12 Made with Parmesan, Romano, ricotta,
egg and a splash of our house Marinara.
Cinelli’s Parmesan 13 Your choice of breaded eggplant or chicken
breast topped with marinara and melted mozzarella over fettuccini.
Veal Parmesan 16
Tender breaded veal topped with marinara and melted mozzarella over fettuccini.
Lasagna Bolognese 13 Layers of pasta baked with Bolognese meat sauce, mozzarella, ricotta and egg mixture, Romano and
Parmesan cheeses.
Vegetarian Lasagna 12 Pasta, mushrooms, carrots, squash, zucchini, onion, garlic and spinach baked with mozzarella, ricotta
and egg mixture, Romano and Parmesan.
Fettuccine & Meatballs 13 Seasoned pasta in our house made marinara
complimented by our giant hand rolled meatballs.
Salmon Alfredo with Roasted Vegetables 15 Salmon and roasted vegetables tossed in our
Alfredo sauce over linguini.
Fish of the Day mkt. price
Cooked in true Italian traditional, with vegetable.
Sirloin Steak 16
Topped with herb butter and served with mashed potatoes and vegetable of the day.
All split plates are subject to a $3 charge
House Specialties
Choose your Sauce: Marinara Alfredo sauce add $3 Pesto add $3
Marinara Alfredo blush sauce add $2 Two homemade meatballs add $3
Cheese Ravioli Fungi 15
with porcini mushrooms, walnuts and pancetta bacon
crumbles. Your choice of Alfredo or Pesto sauce.
Cheese Ravioli Olio 14
Our cheese ravioli lightly brazed in olive oil & butter with sautéed spinach and mushrooms and
topped with large, thick shavings of Parmesan cheese.
Timpano 15
Our homemade lasagna sheets are transformed into a deep-dish Italian pie layered with delicious ingredients
and baked. Soon to be your favorite!!
Choose from the Nordico (Northern Version)
Alfredo Sauce, Chicken, Spinach, Ricotta Cheese or the
Meridionali (Southern Italian Version) Marinara, meatball, egg, and Parmesan, Provolone and
Mozzarella cheese
Cheese Ravioli 12
A four cheese blend of ricotta, mozzarella, provo-lone and Parmesan in your choice homemade sauce.
·Cooking Classes in our NEW Event Center
·Bocce Leagues
·Cooking Classes
Sign-up for emails at: ItalianMarket.biz/events
·Cooking Classes
·Wine Tasting Events
·Paint, Wine and Dine
Ravioli Fungi
Timpano
Photos of my parents’ first restaurant in 1964. It is still going strong today.
Their secret ingredient, my Grandmother, Lucia.
Italian immigrants brought pizza recipes and skills with them. A few decades later World War II soldiers returning from Italy brought their taste for pizza home. Soon, pizza parlors were everywhere including the three my family opened near Albany, NY. I make our pizzas exactly like they did, both to honor them and because I think they are deli-cious. I hope you enjoy them, too. ~Chuck Cinelli
Vigo 15 Topped with a mouthwatering assortment of meats;
pepperoni, Genoa salami and sausage.
Alfredo 15 Creamy Alfredo sauce, baked chicken, spinach and
red onions are a power house combination.
Cheesesteak Pizza 16 Shaved Italian beef, mushrooms, peppers and onions
nestled in cheese on Alfredo sauce.
Quattro 13 Made with cheese lovers in mind, this pie features
ricotta, mozzarella, feta and Parmesan.
Meatball 15 Our homemade meatballs and mozzarella cheese
make this our signature pie.
Margherita 13 An Italian staple of tomato sauce, our fresh home-
made mozzarella and basil.
Cheese 11 A classic favorite made with whole milk mozzarella.
Pepperoni 13 Our huge pepperoni slices on top of our
classic cheese pizza.
White 13 Smooth ricotta and garlic topped with
Mozzarella, sliced tomato and oregano.
Pizza Capricciosa 16 Four eggs baked over our traditional pizza
with your choice of two toppings: Sausage, Pepperoni, Ham, Pancetta, Meatball
Onions, Mushroom, Peppers, Spinach, Tomatoes.
Bella 15 This all vegetable pizza is topped with artichoke hearts, roasted red peppers,
red onions and breaded eggplant.
Pizzas
Authentic, 16” Italian crust made from imported ‘00’ flour, hand-stretched & baked in our brick oven.
My Mom Joan My Dad Angelo
Wine Recommendation
Nero D’Avola or Merlot Sangiovese or Cabernet
Centine Rose’ Orvieto Settere or Chardonnay
Ask for a Burrata on your Pizza 2 for 11 one for 6
Our delicious homemade mozzarella balls Filled with herbed ricotta cheese.
Weddings Holiday Parties
Rehearsal Dinners Corporate Meetings
Team Building Projector and Screen
Separate Conference Room (615) 336-7982 [email protected]
Seats up to 150 of your guests CocoEventsNashville.com
Conveniently Located behind
Coco’s Italian Market
PIZZA PIE & PINT NIGHT First pint of draft beer only $1
with purchase of any pizza TUESDAY NIGHT
from 5pm till 9pm
Desserts
Specialty Espresso Drinks hot or cold
Milan chocolate & caramel
Turin Nutella & mocha
Verona hazelnut & chocolate
Venice amaretto & chocolate
San Marino strawberry & chocolate
Naples butter pecan & hazelnut
Rome caramel & hazelnut
Florence caramel syrup, amaretto
Bologna hazelnut, Irish cream & cherry
Our fountain features Coke products and lemonade. Fresh brewed sweet & unsweet iced tea, as well as a vast array of bottled beverages in our market include: Aqua Panna, San Pellegrino, Limonata, Aranciata, Orangina, Bella Famiglia Italian Sodas.
Our barista will make you a cup of freshly ground and brewed coffee, decaf, Mighty Leaf Tea, espresso, latte, cappuccino or specialty coffees.
Bevanda (drinks)
Prosecco Mimosa Conti-Riccati Brut
Italian Lemon berry Cream Cake 7
Lemon sponge cake with fresh mixed berries and a mascarpone filling, topped with powdered sugar.
Limoncello Mascarpone Cake 7
A traditional Italian Limoncello cake with a strip of mascarpone in every bite.
Tiramisu 7
A traditional Italian dessert with layers of coffee infused mascarpone cheese scooped over lady fingers, a delicate Italian cookie. This is a great way to end a meal!
Cannoli two small or one large for 3
Classic Italian pastry are fried into tubes and filled with a sweet ricotta cheese infused with
lemon zest and chocolate chips. Pick up a box and bring some to
the office or to your next party. Everyone LOVES
Cannoli by Coco’s.
Chocolate Eruption 7
How do pieces of chocolate brownie cheesecake inside of a chocolate mousse cake sound? Yea, I thought so... and it is topped with chocolate shavings, slivered almonds and a drizzle of chocolate syrup. This cake lives up to it’s name!
Hot Fudge Sunday Cheesecake 7
Cheesecake meets Hot Fudge Sunday. Traditional cheesecake topped with fudge, whipped cream and cherry!
Lady Godiva Cheesecake 7 A rich and silky cheesecake with three layers of Godiva brand chocolate.
New York Towering Cheesecake 11
A giant slice of traditional NYC Cheesecake, the name "Towering" says it all! This dessert is for two. This cake and all of our cakes and pastries are available for sale as Whole Cakes. Ask your server for a catering
Affogato 5
Italian for "drowned in coffee." It is a traditional way to end a meal in It-aly. Our perfectly smooth homemade ge-lato, drowning in a cup of espresso
Gelato by the scoop We make up to a dozen assorted flavors fresh every morning here in our restaurant, they stand alone and are also a great additional to one of our cakes! Ask your server which flavors we have today.
What is the difference between Gelato and Ice Cream? Gelato is churned at a much slower rate, it is much denser and more flavorful than ice cream because
there is no air incorpo-rated in the process . Also gelato is served at a slightly warmer tempera-ture than ice cream, so its texture stays silkier and softer. Gelato also has a lower fat percent-
age than ice cream, which allows the true flavor of the gelato to really shine!
Pana Di Cocco 7
Why wait for a festival to be able to enjoy fried dough? Here we offer Coco's version combining the traditional Pizza Fritte with a Sfinci creating a soft fried puff that is filled with sweetened ricotta and mascarpone creamy cheeses. Large enough to share but you may not want too, it's that good!
Cookies n Cream Cheesecake 7
Real Oreo cookie bits are swirled in our traditional New York cheesecake then baked with a chocolate cookie crust on top and bottom.