FIRST COURSE:

BRUSCHETTA TRIO
Grilled Ciabatta Slices with Herb Oil | Sicilian Caponata with Buffalo
Mozzarella | Pepperonata & Balsamic Ripe Tomatoes

ARANCINI BOLOGNESE
Pesto-Risotto Cakes Filled with Bolognese Sauce
Fresh Mozzarella | Pomodoro Sauce

POLPETTINE WITH MOZZARELLA
Hand Crafted Meatballs Filled with Mozzarella
Pomodoro Sauce & Ciabatta Crostini

CITRUS CURED SALMON CARPACCIO
Pickled Red Onions | Shaved Cucumber & Fennel | Creme Fraiche

MISTA SALAD
Mixed Field Greens | Ripe Tomatoes | Seedless Cucumbers
Crisp Walnuts | Reggiano & Balsamic-Basil Vinaigrette

CAESAR SALAD
Crisp Hearts of Romaine | Creamy Caesar Dressing |
Reggiano & Croutons

ENTREE

ROSEMARY PAPPARDELLE
Braised Veal Ragout | Wild Mushrooms | Spinach |
Barolo Wine Sauce

ROASED SALMON
Preserved lemon Gremonata | Basil-Champagne Butter |
Blistered Baby Green Beans & Fingerling Potatoes

GRILLED SKIRT STEAK
Citrus & Ginger Marinated Skirt Steak | Salsa Verde
Fresh Cut Truffle-Parmesan Gries | Sauteed Escarole & Spinach

VEAL MARSALA OR PICCATA
Tender Veal Scallopini Served over Spaghettini with
Natural Pan Juices & Steamed Market Vegetables

DESSERT

TIRAMISU
Espresso & Rum Soaked Lady Fingers
Mascarpone Cream & Chocolate

CRISPY TOASED ALMOND BASKET
Filled with assorted Seasonal Sorbet and Fresh Berries

Inclusive of Coffee or Tea with Dessert

TAXES AND GRATUITY NON INCLUDED!

MEET EXECUTIVE CHEF:
MENNAN TEKELI

As an innovative artisan of International kitchens, Chef Mennan is well traveled throughout Europe and Asia. Raised by a family of artists in Istanbul, he was exposed to rich cultures of different regions. He spent his early childhood years in the Mediterranean Island of Crete, learning simple fresh flavors. He arrived in the U.S. in 1977 to attend school at University of Miami and Florida International University to study Hotel Restaurant Management. While attending school he got involved in the culinary world of South Florida and developed outstanding work ethics and mastered his scratch cooking techniques working with Chefs like Michael Chiarello, Mark Militello and Charles Saunders. He became an Executive Chef for Dennis Max restaurants, and was the original Chef at Max’s Grille. He had proven his culinary skills and later represented Prezzo International as Corporate Executive Chef. His passion for Contemporary Italian Dining and Fresh Market Cuisine is reflected in his creative menus. He is responsible for the success of many unique gourmet restaurant establishments in Coral Gables, Aventura and Boca Raton.

OVENELLA
DINING MENUS

SIGNATURE DISH

Our Pizzas - made with Caputo double zero flour and tomato sauce made fresh daily and our unique handling process at the wood burning oven.

OVENELLA'S HIDDEN SECRET

The uniqueness flavors of our dishes that Mennan mastered while traveling around the globe!