Caffe Aldo Lamberti Hosting 8minuteDating Event

On September 27th starting at 7pm, enjoy a hip, fun and friendly way for busy single professionals to unwind, meet and perhaps fall in love. You'll meet other professionals in your age and interest group through a series of face-to-face 8 minute "pre-dates" in a private area of the upscale modern atmosphere provided by Caffe Aldo Lamberti. Enjoy complimentary Hors d'oeuvres throughout the evening while being served at the cash bar. Age groups are Men & Women 35-55. Don't wait, RSVP TODAY!

Click the Link to RSVP: http://www.8minutedating.com/signup/eventList.cgi

Special Event & Wine Dinners at Caffe Aldo Lamberti

During Special Dinners at Caffe Aldo Lamberti, our guests have the opportunity to enjoy food and wine pairings in an exquisite atmosphere. These Dinners are a great way to taste new wines from all over the world and to taste special dishes prepared by our talented chefs. Please see the list below of upcoming Special Dinners at Caffe Aldo Lamberti. For more information, please visit www.CaffeLamberti.com. We hope to see you soon! 

Chateau Tanunda Wine Dinner – September 27, 2011

Opus One Wine Dinner – October 4, 2011

Cigar & Isle of Jura/The Dalamore Scotch Dinner – October 21, 2011

Rodney Strong Wine Dinner – October, 26 2011

You Can Have Your Cake & Drink It, Too

At Caffe Aldo Lamberti, You Can Have Your Cake and Drink It, Too.

Check Out Our Delicious After-Dinner Drinks that Resemble Your Favorite Desserts!

White Heaven – Godiva White Chocolate Liqueur, Nocello, Chambord

Chocolate Monkey – Belvedere Vodka, Godiva Chocolate & Banana Liqueur

Macaroon – Malibu Rum, Amaretto, Chocolate

Raspberry Truffle – Chambord Liqueur, Kahlua & Cream

Zucchini Crabcake

Have you always loved the delicious Zucchini Crabcake at Caffe Aldo Lamberti? Now you can enjoy it at home!

ZUCCHINI CRABCAKE

Ingredients:

•  ½ Cup of Mayonnaise
•  1 Large Egg
•  1 ½ oz. Roasted Peppers, chopped
• ½ tsp. Old Bay Seasoning
•  1 ½ Tbsp. Chopped Chives
•  1 lb. Jumbo Lump Crabmeat, shells removed
•  24 oz. Packed Spinach (young spinach preferable without veins)
• 16 oz. Zucchini, cut to match-stick size (use outer most portion without seeds) 
•   Salt & Pepper
•   8 Tbsp. Breadcrumbs (untoasted)
•  Vegetable Oil
• Butter Sauce (recipe follows)

Preparation:

Combine mayonnaise, egg, roasted peppers, Old Bay and chives in a bowl and mix with a spoon until just blended.  (Don’t overmix.)

Carefully squeeze out any excess moisture from the crabmeat, making sure not to break up lumps.  Fold into mayonnaise mixture.  Set aside.

Season zucchini with salt and pepper.  Place a layer of zucchini into the bottom of 6 oz. ring molds.  (You can also use tuna cans with tops and bottoms removed.)  Use only enough to completely cover bottom.  Spoon crabmeat mixture equally into each mold or until level with top of mold.  Top with remaining zucchini.  (It’s okay if it’s above the rim of the mold, as it will cook down while in the oven.)  DO NOT PACK DOWN.  Evenly cover with 4 Tbsp. of breadcrumbs.

Preheat oven to 400 degrees.  Heat a generous amount of vegetable oil in an ovenproof saute pan over high heat.  Place molds in pan and saute until brown and crisp.  While cooking, top crabcakes with remaining breadcrumbs.  Carefully flip each crabcake over and place saute pan in oven for about 10 minutes or until cakes are golden brown on top and bottom.

Steam spinach and season; then saute until dry.  Divide evenly between 6 plates.  Place crabcake on top of spinach.  Cut around edges and remove rings.  Top with butter sauce.  Serve at once.

BUTTER SAUCE

Ingredients:

•  ½ Cup Wine Vinegar
•  ½ Cup Chablis
• 1 Shallot Bulb, chopped 
•   Bouquet of Thyme, Bay Leaf, Peppercorns
• 1 lb. Unsalted Butter
• Juice of 1 lime
• Salt & Pepper

Preparation:

Combine vinegar, Chablis, shallot and herbs in a saucepan.  Cook until reduced by three-quarters.  Add ½ lb. Butter.  Cook on high until frothy.  Add remaining butter and cook on high until frothy and expanding.  Strain.  Add lime juice and salt and pepper to taste.  Reserve in a water bath until ready to serve.

Caffe Aldo Lamberti is hosting a Chateau Tanunda Wine Dinner

Join Caffe Aldo Lamberti on Tuesday, September 27^th at 6:30 pm for a Chateau Tanunda Wine Dinner with Special Guest, John Geber, owner of Chateau Tanunda Winery. Dinner is 4 courses, plus dessert, each paired with a complementing wine and costs $80 per guest (plus tax & gratuity).  Don’t forget to reserve today! Please call 856-663-1747.

Please View Our Delicious Menu Below:

Striped Bass Carpaccio with Plum Tomato, Arugula and Jicama Salad and a Citrus Vinaigrette paired with Riesling 2010

Chicken Galantine Stuffed with Escarole, Raisins, Thyme & Fresh Herbs and Brussel Sprouts paired with Grand Barossa Shiraz 2008

Pork Loin Spiced with Garden Mint, Juniper and Black Cardamom, Parsnip Parsley Puree and Vegetable Strudel paired with Noble Baron Cabernet 2008

Short Rib Flavored with Vanilla, Demi-Glace, White Bean Puree and Vegetable Strudel paired with 100 Year Old Vine Shiraz 2008

Apple Crostata a la Mode with Raisins, Walnuts and Caramel

New Jersey Restaurant Week at Caffe Aldo Lamberti

Looking for the perfect way to welcome the Fall season? Join us for New Jersey Restaurant Week at Caffe Aldo Lamberti, September 18^th through September 23rd! We will be featuring a 4 course menu for $35 (plus tax, gratuity & beverages). Check out the menu below! Please call 856-663-1747 to reserve.

First Course
(Choose One)

Salmon Carpaccio
Wild King Salmon, Arugula, Parmigiano

Heirloom Tomatoes
Basil Pesto Salad, Olive Oil, Pink Salt, Smoked Sea Salt

Roasted Red Peppers & Cheese
Roasted Peppers, Olive Oil, Garlic, Herbs, Provolone, Mozzarella

Pear & Frisee Salad
Walnuts, Aldo’s Extra Virgin Olive Oil Dressing

Second Course
(Choose One)

Zucchini Crabcake
Jumbo Lump Crabmeat, Herbs, Spices, Zucchini, over Rosemary Potatoes & Spinach

Zuppa del Giorno
Your Server Will Describe Today’s Selection

Fritto Misto
Fried Zucchini & Calamari

Spinach Gnocchi Quattro Formaggi
Homemade Potato & Spinach Gnocchi, Touch of Cream
and Parmigiano, Taleggio, Saffron & Pecorino Toscano Cheese

Third Course
(Choose One)

Chicken Carciofi
Artichokes, Oyster Mushrooms, Capers, White Wine, Lemon, Capellini

Herb Crusted Catch of the Day
With Carrot Risotto

Beef Short Ribs
Mashed Potatoes & Asparagus

Eggplant Napoleon
Layers of Eggplant, Fresh Mozzarella & Tomatoes, Over Capellini

Pan Seared Pork Sirloin
Apple Glaze, Raisins, Leeks, Touch of Cream & Spinach

Fourth Course

A Sampler of Homemade Desserts