Valentine’s Day Menu 2017 

Antipasto/Appetizer

Calamari alla Griglia con Arugula

Tender fresh Calamari marinated and grilled over baby Arugula, EV olive oil, garlic and lemon

Carpaccio di Vitello con Salsa Tonnata

Seared Veal tenderloin thinly sliced over Tonnata sauce and topped with watercress lettuce

baked pickled onions, gourmet capers, cucumbers and extra virgin olive oil

Burrata in Bellavista con Prosciutto di Parma

Fresh mozzarella stuffed with Stracciatella (soft cream cheese) with grilled zucchini

roasted peppers, basil and cluster tomato, served with Parma’s Prosciutto

Timballo con Polpa di Granchio, Scampi, Avocado e Mango

Jumbo Lump Crab meat, diced shrimps, avocado, mango, fresh herbs with lime and orange dressing

Fettuccine ai Funghi con Tartufo Nero Umbro

Fresh made Fettuccine pasta sautéed with butter, garlic, mixed sliced mushrooms, Parmigiano

Reggiano cheese and shaved fresh black Truffle from Umbria region

Bisque di Aragosta all’Osteria (Gluten free)

Homemade gluten free Lobster bisque, served with Lobster meat and aged Sherry

Ostriche Gratinate alla Fiorentina in Salsa Mornay

Broiled Blue Point Oysters topped with sautéed spinach, crab meat, Italian pancetta, Mornay sauce

Intermezzo/Salad Course

Insalata di Spinaci ed Endivia

Organic baby spinach, mixed with Belgium Endive, seedless grape, pine nuts, top quality

feta cheese, 18 yrs. aged Balsamic vinegar and extra virgin olive oil

Insalata Romana alla Giulio Cesare (classic)

Crispy Romaine hearts lettuce with our homemade

Caesar dressing, buttery crouton and shaved Parmigiano Reggiano cheese

Piatti Forti/Main Course

Filetto di Manzo al Barolo con Tartufo Nero Umbro

Grilled beef Tenderloin (9oz) topped with a delightful Barolo wine reduction sauce

And finished with shaved fresh black Truffle from Umbria

Costolette di Agnello al Prosecco e Rosmarino

Great cut of Australian Lamb chops marinated and grilled to perfection, served

with sautéed shallots, garlic, fresh rosemary, Prosecco wine reduction sauce

Costoletta di Vitello con Chiodini e Marsala

Grilled fresh top quality Veal chop (14oz.) topped with sautéed Chantarelle mushrooms and

Marsala wine reduction sauce

Filetto di Cervo ai Frutti di Bosco e Porto

Seared Venison tenderloin (9 oz.) topped with sautéed shallots, ruby Port wine, fresh herbs

and fresh mixed wild berries sauce

Seabass Cileno Caramelizzato all’Escarola

Caramelized Chilean Sea bass over welted organic Escarole lettuce, California golden raisins

Pine nuts and finished with E.V. olive oil and Vin Cotto

Aragosta e Scampi in Salsa di Dragoncello

Sautéed Lobster tail (8/10 oz.) and jumbo Shrimp with garlic, tarragon, white wine

Touch of Lemon juice and butter reduction sauce

Rana Pescatrice alla Livornese con Polpa di Granchio e Paccheri

Sautéed Monk fish fillet in olive oil with garlic, grape tomatoes, and capers

black olives, fresh basil and white wine sauce, with jumbo Lump Crab meat over Paccheri pasta

 Dolci/Desserts

Coppa ai Frutti di Bosco con Gelato al Limone e Panna

Mixed wild berries with Lemon gelato and fresh whipped cream

Torta di Cioccolato Temptations

Layers of chocolate cake filled with hazelnut cream and topped with chocolate glaze

Tiramisu

Classic Italian dessert with mascarpone cheese, lady fingers, coffee and liquor

$90 (Beverages, tax and gratuity not included)