Meats
(serving for party of ten people)
(For the Ossobucos is required 3 to 4 days in advance for the making of it)
Ossobuco Veal $ 390
Ossobuco Lamb $ 320
Ossobuco Wild Boar $ 320
Lamb Chops (Large eye from Australia) 2 double cut chops $ 380
Filet mignon (Prime cut 9 oz.) $ 380
Veal Chops (16 oz. French Cut) $ 450
Rib Eye (22 to 24 oz. Prime cut) $ 500
SAUCE AVAILABLE FOR THE MEATS:
Green Peppercorn and Cognac, Port wine and mushrooms, Truffle sauce, Fonduta with mixed mushrooms
Veal Scaloppini $ 290
Saltimbocca alla Romana with sage, Veal Piccata, Veal Marsala, Parmigiana and Milanese, Veal Braciola
Chicken as above $ 240
Roasted Pheasant gourmet $ 290
Oven roasted Prosciutto wrapped boneless Pheasant stuffed with sautéed onions, spinach, carrots, breadcrumbs Parmigiano Reggiano cheese, black Truffle peeling and fresh herbs, accompanied with his own wine reduction sauce
Seafood
Chilean Seabass $ 380 – $ 420
Caramelized and served with welted organic escarole lettuce, toasted pine nuts, golden raisins or Sautéed with Shrimp and Clams in olive oil, garlic, fresh herbs and white wine sauce
Atlantic Salmon $ 240
Grilled and topped with white wine, lemon, butter and capers sauce
Sword fish $ 270
Encrusted with fresh herbs and Pecorino Cheese, served over Roasted sweet peppers, basil, grape tomatoes and white wine sauce
Red Snapper $ 320
Grilled and served with Livornese sauce (garlic, black olives, capers, grape tomato and white wine sauce
Also available upon order:
Alaskan Halibut $ 380
Grouper $ 350
Branzino Whole fish or fillet $ 350
Dover Sole whole fish $ 55 each
Lobsters
Whole fresh Lobster ( 2lbs from Maine) sautéed in olive oil with garlic, grape tomatoes, basil, hot crushed pepper and white wine sauce (Fradiavolo) over Pasta $ 59 each
Or in white wine sauce
Shrimps $ 320
Jumbo shrimp sautéed in garlic, chives, grape tomatoes, shitake mushrooms and white wine sauce
or
Francese style: Egg dredged jumbo shrimp sautéed with garlic, fresh herbs, white wine, lemon and butter sauce