Menu | |
|
Primi Piatti
|
|
|
Bibb Lettuce and Fiorelle Pear
with a citrus-mustard dressing, prosciutto di parma, ricotta salata and spinach almonds
|
|
|
Mixed Baby Lettuce, Roasted Beets, Sun Dried Tomato and Goat Cheese
dressed with artichoke-pistachio vinaigrette
|
|
|
Hamachi Yellowtail
with marinated fennel, avocado, grapefruit and provencal vinaigrette
|
|
|
Seared Foie Gras and Roasted Apples
over braised spinach and toasted hazelnuts drizzled with port wine (supplemental)
|
|
|
Maine Lobster and prince Edward Island
over roasted pepper and thinly sliced eggplant in an italian parsley, chili pepper and garlic sauce (supplemental)
|
|
|
Roasted Corn Crepe Topped
with a spicy champagne, parsley and maine crabmeat brodetto.
|
|
|
Risotto
with mushrooms and petit peas from provence topped with crispy zucchini
|
|
|
Soft Egg Yolk Raviolo
with ricotta and spinach covered with truffle butter
|
|
|
Penne
with italian sausage and wild mushrooms in a light tomato and basil sauce with toasted fennel seeds
|
|
|
Pappardelle In a Game Sauce
with venison and hare finished with barolo wine and bitter chocolate
|
|
|
Fettucine
with carmelized onions, smoked pancetta, chicken livers and wild mushrooms, light cream and veal jus
|
|
|
Spaghettini Arrabiata
with mushrooms, black olives and minced spinach anchovy in a spicy tomato sauce
|
|
|
Butternut Agnolotti
with a sage brown butter topped with amaretti and buffalo mozzarella
|
|
|
Roasted Vegetable And Goat Cheese Ravioli In A Vodka And Roasted Beet Cream
|
|
|
Rigatoni with Pancetta
onions and pepperoncini in a light tomato and basil sauce finished with mascarpone
|
|
|
Piatti Di Mezzo $65
Per Person ( 7.00)
|
|
|
Florida snapper over Lasagnette pesto
with mussels in a saffron tomato brodetto.
|
|
|
Pancetta Wrapped Diver Sea Scallops
over wilted radicchio, endive and tomatoes in a lemon-caper sauce with fried cauliflower
|
|
|
Grilled Marinated Swordfish
with ricotta gnocchi and asparagus in a pancetta and leek sauce.
|
|
|
Wild Striped Bass
with a sicilian olive tomato jus and caponata with currants
|
|
|
King Salmon Filet Topped
with a light oreganata breading surrounded by manila clams and spring vegetables.
|
|
|
Roasted Veal Chop
with orange and fennel dusted sweetbreads in a porcini-dijon and green peppercorn sauce
|
|
|
Prime 16 Oz Ny Strip Steak Served
with two potato sides, broccoli di rapa and dolce gorgonzola cream sauce
|
|
|
Prime 16oz Ny Strip Steak Served
(supplemental)
|
|
|
Slow Roasted Rack Of Pork Over Sauteed Swiss Chard And Parmigiano Glazed Fennel In A Natural Pork Ju
|
|
|
Pan Roasted Chicken Breast
with italian sausage in a rosemary garlic sauce, finished with a hint of balsamic vinegar, served over escarole and orecchiette pasta.
|
|
|
Braised Short Ribs Of Beef
with a cherry pepper and natural glaze, fennel apple puree.
|
|
|
Orange And Thyme Marinated
grilled lamb chops over spinach pappardelle primavera
|
|
|
Regional Tasting $90
Per Person. Not available Saturdays before 9:30 p.m.
|
|
|
Porcini Mushroom Ravioli
piemonte
|
|
|
Gently Seared Hamachi
sicilia
|
|
|
Foie Gras
lazio
|
|
|
King Salmon
veneto
|
|
|
Braised Short Ribs Of Beef
toscana
|
|
|
Mascarpone Sorbet
dessert choice
|
|
|
Dolci
|
|
|
Panino of Crisp Pistachio and Hazelnut Caramel Wafers
filled with hazelnut gelato
|
|
|
Warm Caramelized Apple Tart In a Black Fillo Crust
served with brown sugar crumble and cinnamon gelato
|
|
|
Warm Doughnuts Made
with ricotta cheese and served with four sauce
|
|
|
Mascarpone Cheesecake On a Gingersnap Crust
with tangerine sorbetto and blood orange sauce
|
|
|
Caramelized Banana Tart
caramel gelato and dark rum butter sauce
|
|
|
Sorbetti E Gelati
|
|
|
Peach
|
|
|
Tangerine
|
|
|
Coconut
|
|
|
Strawberry
|
|
|
Pistachio
|
|
|
Caramel
|
|
|
Vanilla
|
|
|
Cinnamon
|
|
|
Hazelnut
|
|
|
Cappuccino
|
|
|
Cioccolati
|
|
|
Praline and Tiramisu Tart
with cappuccino gelato and chocolate painted phyllo
|
|
|
Chocolate Souffle Tart
with vanilla gelato and caramelized orange peel
|
|
|
Very Dense Bittersweet Chocolate Truffle Cake
with pistachio gelato and amarena cherries.
|
|
|
Rice Chocolate Mousse
glazed with dark chocolate and pistachio anglaise
|
|
|
Formaggio
|
|
|
Our Selection Of Cheese Served
with mustard fruit and toasted tuscan bread
|
|
|
Our Selection Of Cheeses
(supplemental)
|
|

