Valentine’s Day Menu 2018

 

Antipasto /Appetizer

Tonno fresco agli Agrumi e Panna acida

Yellowfin Tuna (sashimi grade #1) marinated with soy sauce, oranges, lime, dill

and E.V. Olive oil served with a touch of Sour Cream

Calamari alla Griglia con Arugula

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

Ostriche gratinate alla Fiorentina in salsa Mornay ai Formaggi

Broiled Glitten Point Oysters with spinach, Sambuca, Mornay sauce with white

Cheddar Provolone cheese & Italian Pancetta

Carpaccio di Manzo scottato con cuore di Carciofi e Parmigiano

Thin sliced seared Beef tenderloin (Prime cut) topped with Artichokes, shaved

Parmigiano Reggiano cheese and unfiltered E.V. olive oil

Burratina in Bellavista

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

Zucchini, roasted peppers, Japanese eggplant, roasted tomatoes and basil

Vellutata di ceci con Gamberi e Vongole

Creamy chickpea Bisque soup with Shrimp and Clams

 

Intermezzo/ pasta or Salad course

Insalata di Arugula, Endivia, melograno e semi di Girasole

Organic baby Arugula lettuce, mixed with Belgium Endive, Pomegranate, sunflower seeds

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

Lunette di pasta al Tartufo con burro fuso e Salvia

Fresh moon shaped Ravioli filled with Ricotta cheese and Truffle mushrooms sautéed

with butter, Sage, Parmigiano Reggiano Cheese and touch of fresh shaved Black Umbrian Truffle

 

Piatti Forti / Main course

Filetto di Manzo al Cognac con funghi Porcini e Shitake

Grilled beef Tenderloin (9 oz.) topped with sautéed shallots, Porcini & Shitake mushrooms

and delightful creamy Cognac reduction sauce

Saltimbocca di Vitello alla Romana

Sautéed Veal Scaloppini topped with sliced Parma Prosciutto and Provolone cheese

in garlic, fresh sage and white wine reduction sauce

Costolette di Agnello grigliate al Rosmarino

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

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

Seabass Cileno caramelizzato con purè di Cavolfiori

Caramelized Chilean Sea bass over cauliflower purèe and caper- raising vinaigrette

Aragosta con Risotto allo Zafferano e Cappesante

Sautéed Lobster tail (10 oz.) over saffron Risotto (Acquerello) and sea scallops

Filetto di Orata all’Imperiale con polpa Granchio

Sautéed Dorado fillet (Italian seabass) with shallots, tarragon, white wine sauce

with jumbo Lump Crab meat

 

Dolci / Desserts

Coppa di cioccolato con gelato, frutti di bosco e Zabajone

Mixed wild berries with salty caramel gelato in a chocolate cup with cold Zabajone

Torta di Cioccolato Temptations

Layer of chocolate cake filled with hazelnuts cream and topped with chocolate glaze

 

$85

(Beverages, tax and gratuity not included)