CHEF DEANGELIS BRINGS A NEW SUMMER MENU TO MEDITERRANEO, WHITE PLAINS
Looking to try something fresh this summer?
Executive Chef, Albert DeAngelis brings a new summer menu to Mediterraneo of White Plains by Z Hospitality Group.
Seafood abounds at Mediterraneo, from appetizers like crudo of yellowfin tuna and Prince Edward Island mussels simmering in red curry to pan-roasted sea bass with Brussels sprouts and grilled Atlantic salmon served with butternut squash. Of course, if you prefer the flavors of the mainland, try one of our wood-fired pizzas or spaghetti with veal meatballs, followed by a decadent flourless chocolate cake.
We had the pleasure of trying Chef DeAngelis’ summer menu which consisted of:
Pizza with goat cheese – zucchini – squash blossoms – heirloom tomatoes
Pizza with black mission figs – caramelized onions – pancetta – burrata – baby arugula
Sancerre – Chateau de Sancerre – Loire – France
Pinot Grigio – Livio Felluga – Friulli – Italy
Octopus carpaccio – Israeli salad – harissa aioli
Stuffed zucchini flowers – sheep’s milk ricotta – pomodoro
Baby arugula – stracciatella – black mission figs – coconut bacon – banyuls vinegar
Prince Edward Island Mussels – white wine – green harissa – grilled croutons
Vermentino – Tenuta Guado al Tasso – Antinori
Pinot Noir – Chalk Hill – Sonoma Coast
Gemelli – sweet Italian sausage – shallots – roasted eggplant – heirloom tomatoes – fresh mozzarella
Zucchini spaghetti – French lentil salad – tomato bruschetta – ricotta
Crispy gnocchi salad – bitter greens – pluots – goat cheese
Zinfandel – Terra D’Oro – Amador County – CA
Chocolate Old Fashioned
Pan roasted west coast halibut – caulilini – grilled summer vegetable – 50 year sherry vinegar
Certified Angus flat iron steak – cacio e pepe fries – avocado chimichurri – roasted mixed peppers
Cabernet Sauvignon – Oberon – M. Mondavi – Napa – CA
Chardonnay – Sonoma Cutrer – Sonoma – CA
Assorted House-Made Italian cookies
Zucchini olive oil cake – marinated organic strawberries – vinegar syrup – mint gelato
Fine Calvados – Pays D’Auge
About Executive Chef, Albert DeAngelis
Albert DeAngelis was already a veteran of the kitchen by the time he graduated from the Culinary Institute of America in 1986, having worked in restaurants since the age of 16. With successful stints at Tropica, Chez Josephine, and Taliesin in Manhattan as well as at Hotel Le Goyen and the two-star Michelin restaurant Gérard Besson in France, DeAngelis joined Z Hospitality Group as Executive Chef in 1993. Albert’s menus use small-batch and scratch cooking, making everything in-house. His creative vision is the force behind Z Hospitality's eight acclaimed Mediterranean-style bistros.
About Director of Operations & Human Resources, Joseph G. Hamboussi
Joseph has held managerial positions with several New York City restaurants as well as with many prominent Chefs. A student of food, wine & hospitality for 27 years holding managerial positions for 22 of them. He started managing at age of 18 for the Circles Restaurant Group. Joseph entered the Competition Bartending Scene and won a few prizes along the way. An Ambassador for Bombay Sapphire and he was the demonstration Chef for Bobby Flay on the “Boy meets Grill” book tour. Joseph also trained with renowned Chefs Vinnie Scotto, Kevin Fay and Patricio Sandoval of the Mercadito group. Joseph was the owner of the successful The Nolita House in NYC for 8 years and has held the position of Chef, Service Director and General Manager. Trained by author & multiple James Beard award winner, Max McCallman, learning the art of wine and cheese pairing and then conducting classes at The Nolita House. Joseph started Hamboussi Hospitality Group in 2008 after receiving multiple requests for advice from colleagues. During this period, Joseph helped open 12 restaurants in varying capacities, including Verde On Smith (Brooklyn), Executive Chef for Bob Potter’s c.o.jones, Prime 16 & New Haven Meatball House plus many busy bars along Manhattan’s L.E.S. and Midtown neighborhoods. Joseph combines his love of food and wine with his focus on outstanding customer service to drive sales and build guest loyalty. Now exclusively with the Z Hospitality Group, he doubles as the Director of Operations & Human Resources.
About Executive Sous Chef: Matthew McNerney
Z Hospitality is thriving under the direction of lifelong student of the kitchen, Matthew McNerney. Starting at the young age of 14 in kitchens across Rockland County, Chef Matt came up the ranks holding all positions in the kitchen. He became the manager of Rockland County Pizzeria at the age of 18. Chef Matt graduated from the Culinary Institute of America in 2008 with an associates degree in Culinary Arts. Matt moved to San Diego, CA to start working at Sammy’s Wood Fired Grill beginning as a back cook and progressed to kitchen manager, gathering inspiration and experience along the way. Eager to start a family, Matt returned to the East Coast to open his own business, M&M Pizza Bistro. After a successful few years, and two beautiful daughters later, Matt joined the Z Hospitality Group in 2012 working at Aurora in Rye, Sole in New Canaan, and is now at the helm at Mediterraneo of White Plains. When he is not in the kitchen, Chef Matt is out tasting dishes in the region or fishing in the Hamptons.