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May 2008 Menu |
| Antipasti, Pasta and Risotto |
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Broccolini, radicchio and tomato risotto with parmesan cheese |
9.00 |
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Portabella mushroom ravioli, charred cherry tomatoes and carmalized shallots |
9.00 |
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Imported Italian Parma prosciutto and fennel salami |
9.00 |
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Potato gnocchi
with garlic cream sauce and sugar snap peas |
9.00 |
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Chicken liver pate with freshly grilled crostini |
9.00 |
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Linguine with wild mushrooms, rosemary and cream |
9.00 |
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Marinated fresh calamari drizzled with balsamic reduction |
8.00 |
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| Insalate |
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Mixed wild greens lightly tossed with olive oil and balsamic
vinegar and shaved parmesan |
4.00 |
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Arugula,grilled asparagus,artichokes topped with goat cheese and citrus vinaigrette |
5.00 |
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Romaine, radicchio, cherry tomatoes, crumbled gorgonzola and shallot vinaigrette |
5.00 |
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| Pesce |
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Pancetta-wrapped shrimp with lemon-sauteed spinach and
grilled polenta |
24.00 |
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Fresh catch of the day |
Market |
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Grilled salmon topped with marinated artichoke and asparagus |
26.00 |
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Carmalized scallops with a curry cream sauce |
27.00 |
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Fresh linguine tossed with pesto shrimp, scallops, squid, and clams |
27.00 |
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| Vegetali |
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Vegetable canneloni baked with marinara,parmesan and romano cheeses |
20.00 |
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Vegetable couscous |
22.00 |
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| Carne |
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Duck breast deglazed with brandy, finished green peppercorns and cream |
28.00 |
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Beef
tenderloin with brandy, shallots and
gorgonzola cheese |
29.00 |
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Roasted
all natural Amish chicken stuffed spinach and fontina cheese |
22.00 |
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Penne tossed with house-made sausage, hot peppers, pungent
greens olive oil and grated Romano cheese. |
19.00 |
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Pancetta wrapped pork tenderloin with dijon mustard and thyme sauce |
26.00 |
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Veal sweetbreads sauteed with shallots and mushrooms in
a brandy cream sauce |
26.00 |
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Veal scallopini sauteed with marsala wine, mushrooms and butter |
28.00 |
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Hannewald Farms lamb chop with rhubard compote and balsamic reduction |
29.00 |
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Wagyu beef top sirlion with roasted cipolini onions and red wine reduction |
26.00 |
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