New Year’s Eve 2017

Dinner Menu

 

Antipasti, Appetizers

SPIEDINO DI MARE ALLA PLANCHA

Skewered marinated Calamari, jumbo Scallop and Shrimp, Panko breaded over Arugula

CRUDO DI OSTRICHE

Top quality fresh Glitten Point Oysters (from Maine) on ice

CARPACCIO DI TONNO AGLI AGRUMI

Seared center cut Yellowfin Tuna (sushi grade #1) thin sliced and topped with toasted pine nuts

watercress, fennel, thyme, orange, lime, Hawaiian black pepper and extra virgin olive oil

TIMBALLO DI ARAGOSTA, CAPPESANTE E GRANCHIO ALLA MODA

Lobster meat, Sea Scallops and Jumbo Lump Crab Meat Timbale with avocado, mango

fresh herbs, lemon, extra virgin olive oil

SALMONE AFFUMICATO PASTRAMI IN BELLAVISTA

Sliced Pastrami Smoked Salmon over spinach and horseradish coulis sauce, topped with diced

hard boiled eggs, red onion, capers, extra virgin olive oil and lemon

INVOLTINI DI BRESAOLA CON MELONE E CREMA DI NOCI

Thin sliced Imported Bresaola (Cured beef) wrapped with melon, Rubiola cream cheese

chives, walnuts, lemon zest and extra virgin olive oil

BURRATA CON VERDURE ALLA GRIGLIA E PROSCIUTTO DI PARMA

Fresh daily made Burrata (Mozzarella stuffed with Stracciatella cream cheese) served with roasted peppers

grilled marinated zucchini, Cerignola olives and sliced aged Parma’s Prosciutto

ARANCINI DI RISO TARTUFATI CON SALSICCIA DI FAGIANO

Breaded Rice balls (Acquarello Arborio rice – risotto) with Pheasant sausages

organic peas, peeled Black truffle, mozzarella and Parmigiano Cheese over mushrooms coulis

Intermezzo, In Between

Arugula and Belgium endive salad with pomegranate, sunflowers seeds, shaved Parmigiano cheese

or

Trofie con Ragout di Funghi stagionali, Speck e Ricotta fresca

Trofie fresh made pasta sautéed with mushrooms and Speck Tomato Ragout with fresh Ricotta cheese

Piatti Forti, Entrees

COSTOLETTE DI AGNELLO ALLA SENAPE, ROSMARINO E MIELE

Grilled marinated Lamb chops (Australian rack of Lamb) topped with sautéed shallots

fresh rosemary, Dijon mustard, touch of organic honey and white wine reduction sauce

FILETTO DI MANZO CON FUNGHI MORELS E PORTO BIANCO

Grilled beef tenderloin (9 oz. Angus center cut) topped with sautéed Morels mushrooms

fresh herbs and white port sauce

FAGIANO RIPENO CON CASTAGNE E PORCINI

Oven roasted Pancetta wrapped Pheasant breast stuffed with spinach, carrots, sausages

Parmesan, Porcini mushrooms, Chestnuts and fresh herbs, served with Sage and white wine sauce

BRACIOLA DI VITELLO ALLA PIZZAIOLA CON LETTO DI PAPPARDELLE

Veal top round scaloppini rolled with home made mozzarella, Parma’s Prosciutto, Eggplants and

Parmigiano Reggiano cheese in olive oil, garlic, grape tomatoes, fresh herbs and white wine sauce

over a bed of fresh mane Pappardelle pasta

CHILEAN SEABASS ALL’ESCAROLA

Caramelized Chilean Seabass fillet over a bed of welted Escarole, golden Raisins

toasted pine nuts and finished with extra virgin olive oil and a touch of Vin Cotto

FILETTO DI SOGLIOLA ALLA MUGNAIA CON POLPA DI GRANCHIO

Dover Sole fillet in olive oil, fresh herbs, lemon juice, white wine sauce with jumbo Lump Crabmeat

ASTICE CON SCAMPI ALLA FRADIAVOLO CON PACCHERI

Sautéed Lobster tail (10 oz.) in olive oil, garlic, white domestic shrimp, hot crushed pepper, white wine

Basil and grape tomato marinara sauce over Neapolitan Paccheri pasta

VEGETARIAN OPTIONS AVAILABLE

Dolci, Desserts

A la Carte with complementary glass of our home made Limoncello

$95 per person (Beverages, taxes and gratuity not included)