Thanksgiving Specials 2017

Appetizers / Antipasti

BURRATA FRESCA CON PEPERONI ARROSTITI E ZUCCHINE GRIGLIATE

Fresh handmade burrata (mozzarella stuffed with stracciatella cream cheese) served with

 tomatoes, sweet roasted marinated peppers and grilled zucchini (ADD PARMA PROSCIUTTO)

 SALMONE AFFUMICATO PASTRAMI IN BELLAVISTA

Top-quality pastrami smoked salmon over spinach and creamy horseradish coulis

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

CARPACCIO DI POLIPO ALLA VENEZIANA

Thin sliced steamed Portuguese octopus over a bed of arugula lettuce, topped with diced

olives, potatoes, grape tomatoes, celery, garlic, lemon juice and extra virgin olive oil

CARPACCIO DI MANZO CON MISTICANZA DI FUNGHI E TARTUFO NERO

Thin sliced raw beef tenderloin (Master choice) over cream of mushroom, topped with arugula,

shaved raw mushroom, peeled black truffle, parmesan cheese, chives, E. V. olive oil

OSTRICHE GRATINATE A MODO NOSTRO

Broiled fresh Glidden Point Oysters (From Maine) topped with Cheddar Mornay sauce, spinach,

Sambuca and Italian pancetta (bacon), 6 per serving

Also available raw on ice, 6 per serving

ZUPPA DI LENTICCHIE CON SALSICCIA DI CINGHIALE E PATATE

Special rustic lentil soup with potato and wild boar sausages

Pasta

FETTUCCINE ADRIATICA CON ZAFFERANO

Fresh made fettuccine pasta sautéed with diced shrimp, sea scallops

and jumbo lump crab meat in creamy yellow saffron sauce

LASAGNA PASTICCIATA UMBRA

Homemade lasagna with wild boar tomato ragout, sliced cooked Parma ham, béchamel sauce, provolone cheese, crumbled hard boiled eggs, spinach, mushrooms and Parmigiano Reggiano cheese

GNOCCHI DI PATATE AL RAGU DI ANATRA

Fresh homemade gnocchi(potato dumpling) sautéed with duck tomato ragout sauce

ASTICE E SCAMPI ALLA FRADIAVOLA

Lobster tail (cold water, Maine 9 oz.) and heads on jumbo shrimp (U-6 size) in olive oil, grape tomatoes,

hot crushed pepper, fresh herbs and white wine sauce with linguini pasta

Also available in prosecco, butter, fresh herbs and white wine sauce

  Carni / Meats

OSSOBUCO DI AGNELLO ALL’AGRO / LAMB SHANK

Oven braised fresh domestic lamb shank with classic mirepoix of vegetables,

 California golden raisins, fresh herbs, touch of aged balsamic vinegar and red wine sauce

FILETTO DI CERVO AI FRUTTI DI BOSCO E PORTO / VENISON TENDERLOINS

Seared venison fillet (Australian 9 oz.) with mixed fresh wild berries and port wine reduction sauce

 ARROSTO DI TACCHINO RIPIENO CON CASTAGNE E MELE / TURKEY

Oven roasted prosciutto-wrapped all-natural local turkey, stuffed with apples, prunes, chestnuts,

bread crumbs and fresh herbs, served with a sherry wine reduction sauce

COSTOLETTE DI AGNELLO AL PORTO CON TARTUFO/ RACK OF LAMB

Grilled, marinated double-cut Australians lamb chops (rack of lamb) with sautéed garlic

fresh herbs, peeled black truffle, champignon mushrooms and port wine reduction sauce

COSTOLETTA DI VITELLO RIPIENA AL MARSALA/ RACK OF VEAL

Grilled top quality all-natural veal chop (16 oz. French cut) stuffed with prosciutto & mozzarella

and topped with sautéed mushrooms and Marsala wine sauce

FILETTO DI MANZO AL GORGONZOLA DOLCE/ BEEF TENDERLOIN

Grilled beef tenderloin (center cut Angus 9 oz.) topped with sautéed shallots, fresh herbs,

 white wine, imported mild gorgonzola cheese reduction sauce

Pesce / Fish

SEABASS CILENO CARAMELIZZATO ALL’ESCAROLA/ CHILEAN SEABASS

 Caramelized Chilean seabass over wilted escarole lettuce, pinenuts, golden raisins,

 touch of Vin Cotto and E.V. olive oil

FILETTO DI BRANZINO IMPERIALE CON POLPA DI GRANCHIO/ ITALIAN SEABASS

Sautéed panko bread encrusted Branzino fillet topped with garlic, fresh herbs, white wine,

lemon and butter sauce with jumbo lump crab meat

TONNO ALLA SENAPE E DRAGONCELLO/ YELLOWFIN TUNA

Seared top quality Yellowfin tuna (sushi grade #1) sliced over arugula and lightly topped with

dijon mustard, white wine and tarragon creamy reduction sauce

SOGLIOLA ALLA MUGNAIA (WHOLE FISH)/ DOVER SOLE

Sautéed imported large whole fish Dover Sole (Holland) finished in the oven, filleted table side

and topped with light lemon, butter and caper sauce