MOTHER’S DAY SPECIALS

Annapolis, May the 13th 2018

 

Appetizers, Antipasti

BURRATA FRESCA CON VERDURE ALLA GRIGLIA IN BELLAVISTA

Fresh made Burrata cheese and tomato served with roasted peppers, grilled marinated zucchini

Cerignola olives 12 -Add sliced 30 months aged Parma’s Prosciutto 8

CARPACCIO DI VITELLO TONNATO

Lightly seared Veal tenderloin, thin sliced over traditional Italian Tonnata sauce

with micro greens, yellow and red Peruvian peppers, pearl onions, capers and E.V. olive oil 18

SALMONE AFFUMICATO PASTRAMI

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

hard boiled eggs, red onion, capers E.V. olive oil and lemon 16

TIMBALLO DI ARAGOSTA, SCAMPI E POLPA DI GRANCHIO ALLA TIRRENA

Timbale of steamed Lobster Tail, Shrimp, jumbo lump Crab meat with avocado, mango

orange and lime juice, fresh herbs and E.V.O. oil 19

OSTRICHE ALLA FIORENTINA

Fresh Oysters from Glidden Point (Maine) topped with sautéed spinach, white Cheddar

Parmigiano Reggiano and Sambuca Flavored Mornay sauce and Italian Pancetta 6 for 22

FIORI DI ZUCCA RIPIENI E FRITTI

Eggs and flour dredged Zucchini flower stuffed with fresh Ricotta and Mozzarella cheese

Fried and served over our special Anchovies sauce or Tomato and basil 16

Pasta

CAVATELLI CON SALSICCIA E BROCCOLI DI RAPA

Fresh made Cavatelli pasta sautéed with mild Roma sausages, garlic, broccoli di rabe

Touch of hot crushed pepper, white wine sauce and Pecorino cheese 24

ASTICE & SCAMPI ALLA FRADIAVOLA

Sautéed Maine Lobster Tails (10 oz.) and Shrimps in olive oil, garlic, basil, white wine and

spicy grape tomato marinara sauce over Paccheri semolina’s pasta 55

PAPPARDELLE CON SUGO E GUANCE DI VITELLO BRASATE

Fresh made Pappardelle pasta sautéed with pulled braised Veal cheek ragout sauce 26

LASAGNA PASTICCIATA MAMMA ELIA

Homemade Lasagna with wild Boar tomato ragout, Béchamel sauce, spinach, mushrooms

Crumbled hard boiled eggs, sliced rosemary ham, Mozzarella and Parmesan cheese 24

Fish/Pesce

FILETTO DI BRANZINO ALL’IMPERIALE

Sautéed Panko bread encrusted Branzino fillet (Mediterranean Bass) finished with garlic,

Tarragon and white wine sauce with Jumbo Lump Crab meat 36

SEABASS CILENO CARAMELIZZATO ALL’ESCAROLA

Caramelized Chilean Seabass Welted Escarole, pine nuts, raisins, a touch of Vin Cotto and E.V.O.O. 38

TONNO ALLA SENAPE E DRAGONCELLO

Seared Yellowfin Tuna (center cut sashimi grade #1) sliced over a bed of arugula and lightly topped with shallots,

tarragon, white wine, Dijon mustard and cream reduction sauce 39

SOGLIOLA ALLA MUGNAIA- SERVING FOR 2

               Large whole fish Dover Sole (from Holland) filleted table side and served

with lemon butter and capers sauce 58

Meats/Carni

FILETTO DI MANZO AL GORGONZOLA DOLCE

Grilled Beef Tenderloin (9 0z. Center cut) topped with sauteed shallots, fresh herbs, white wine

Italian sweet Gogonzola cheese and beef reduction sauce 42

COSTOLETTA DI VITELLO ALLA VALDOSTANA

Grilled top quality all-natural Veal Chop (16 oz. French cut) stuffed with Speck and Fontina cheese

topped with sautéed Shitake & Porcini mushrooms, fresh herbs and white wine reduction sauce 68

SCALOPPINA VITELLO ALLA PARMIGIANA

Sautéed breaded Veal Scaloppini (Top round cut) topped with marinara and sliced homemade

fresh Mozzarella cheese served with linguine pasta 29

COSTOLETTE DI AGNELLO AL PORTO CON TARTUFO

Grilled marinated fantastic double cut Australians Lamb Chops (Rack of Lamb) with sautéed garlic

fresh herbs, peeled black Truffle. champignon mushrooms and Port wine reduction sauce 58

 

Vegetarian options are always available – Gluten free pasta

Children classic entrees options.