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Founders Facts and Menu Descriptions Questions with Solutions
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Founders Facts and Menu Descriptions
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Founders Facts and Menu DescriptionsCalamari - answer We should call it Cal amaretti, because we use the babies which are
more tender
Cozze in Bianco - answer Our mussels are farm raised on Prince Edward Island,
Canada, just off the coast line of Nova Scotia where the winter waters are extremely
cold. The station is best served with crusty bread to soak up every drop of the sauce
Shrimp Scampi - answerScampi is a Venetian term, shrimp cooked in garlic, butter,
lemon juice and white wine.
Bruschette Scotty Thompson - answerScotty was a great guest in the Kirby restaurant
he was one of the biggest oil traders in Houston. He gave Johnny and Damian the
recipe, so they named it after him.
Mozzarella Marinara - answerBreaded with Mama Mandolas Italian breadcrumbs.
Mama Mandola is Damians mother and Johnnys grandmother. Bread crumbs are a
staple in Italian cooking. 6 slices of hand cut mozzarella cheese with mama Mandola's
breadcrumbs fried and served with spicy marinara sauce.
Soups and salads - answerPastas, pizzas and soups are served with freshly grated
Romano cheese. All soups have 5 common ingredients: Tomato, celery, carrot, onion,
and garlic. Salads are made with Romaine hearts, which is the best part of the lettuce
because its the sweetest and crunchiest.
Minestrone - answerIs a vegetarian with a long list of healthy vegetables and great
taste. Made with vegetable stock, beans and fresh herbs.
Mama Mandola's Sicilian Chicken Soup - answerGrace Mandola's recipe, Damian's
mother/Johnny's grandmother, is also called "Sicilian Penicillin" Damian's father, Tony
believed a bowl of his wife's soup would make you feel better if you were down or turn a
rough day into a pleasant one. Original recipe was made with hen.
Sausage and Lentil Soup - answerMr. C, Johnny's dad, was a butcher and took care of
all the meats in the family's grocery store. His maternal grandmother, Bessie Palazzo,
would bring him a batch of spices that she mixed and asked him to make sausage for
her. They measured out the spices and made a recipe in the 1980's. Mr. C has been
making it every since.
House Salad - answerMade with Carrabba's signature dressing, Creamy Parmesan, our
version of Caesar dressing. This was the only salad offered at Carrabba's until 1995.
, Romaine lettuce, sliced carrots, shredded red cabbage tossed in our house-made
creamy Parmesan dressing and topped with sliced pepperoncini and 2 kalamata olives.
Italian Salad - answerOur house made Vinaigrette is a "broken" dressing, meaning it
has to be stirred each time before using it. Only mix 4 salads at a time. Romaine lettuce,
mixed greens, sliced carrots, 2 kalamata olives, red grape tomato halves and red onions
tossed in our house-made Italian Vinaigrette dressing.
Caesar Salad - answerRomaine lettuce, croutons tossed in our house-made Caesar
dressing and topped with shredded Parmesan cheese.
Chicken Bryan - answerNamed for the community in Bryan, Texas where the Carrabba
family settled and become cotton farmers after they arrived from Sicily. 8 oz. seasoned
wood-grilled chicken breast topped with goat cheese, sun dried tomatoes, basil and
lemon butter sauce.
Johnny Rocco Salad - answerNamed after Damian's two brother-in-law, Johnny
Carrabba( Johnny's dad) and Rocco Vallone ( Johnny's godfather and favorite uncle).
Has been a popular item on the Carrabba's menu for more than a quarter
century.Romaine lettuce, mixed greens, kalamata olives and Romano cheese tossed in
our Italian Vinaigrette dressing topped with roasted bell peppers, ricotta salata, 4 wood-
fire grilled shrimp and 4 wood-fire grilled scallops.ta
Pollo Rosa Maria - answerNamed after Johnny's mom/ Damian's sister, Rose. This dish
originated in Valdosta, Italy where they prepared famous veal chops stuffed with
prosciutto and fontina cheese. 8 oz. seasoned wood-grilled chicken breast topped with
fontina cheese and prosciutto, and mushroom basil lemon butter sauce.
Spiedino Di Mare - answerThe name means " Spear of the Sea". This a great style of
cooking found in Adriatic Coast of Italy. 4 shrimp and 4 scallops lightly breaded with
seasoned breadcrumbs, skewered and grilled, topped with lemon butter sauce
Shrimp and Scallop Linguine alla vodka - answerLinguine fini pasta hand-tossed with 4
shrimp and 3 scallops sauteed in a blend of house-made Sugo Rosa and Marinara
sauces with vodka Garnished with a basil flower.
Chicken Trio - answerOne 4 oz. portion of each; Chicken Bryan, Chicken Marsala and
Pollo Rosa Maria
Fettucine Carrabba - answerThis recipe happened on accident... Johnny had some left
over chicken and he grabbed some other ingredients and created this dish. He ran it for
a special and it was very popular so they added it to the menu.
Fettuccine Weesie - answerNamed after Johnny's younger sister, Mary Louise, it was
one of her favorite dishes. 8 shrimp sauteed in lemon butter sauce with mushrooms,
basil, garlic and green onions, served over fresh fettuccine Alfredo
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