Valentine’s Day Menu 2019

 

Antipasto/Appetizer

Spiedo di Mare con salsa di Maionese e Wasabi

Panko bread encrusted Calamari, Shrimp and sea Scallop skewer over baby Arugula

served with wasabi mayonnaise sauce

Ostriche gratinate con Spinaci al burro in salsa Mornay ai Formaggi

Broiled Maine Oysters with spinach, Sambuca, Mornay sauce, white Cheddar

Provolone cheese & Italian Pancetta

Carpaccio di Vitello Tonnato

Seared Veal tenderloin, Tonnata sauce, micro greens, Peruvian peppers, pearl onions

capers and Nocellara extra virgin olive oil

Ceviche di Aragosta e Scampi

Lobster, shrimps, red onions, cucumbers, cilantro, Serrano Chile, Avocado, Tomato, Lime and orange juice

Prosciutto di Parma con Melone Invernale e Ananas alla griglia

Sliced Parma Prosciutto (30 months aged) with sweet winter Melon and Grilled Pineapple

Burratina con Verdure miste

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

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

Carpaccio di Manzo Kobe al Tartufo Nero dell’Umbria

Thin sliced Kobe beef tenderloin, cream of mushroom, shaved Parmigiano Reggiano, fresh Black Truffle

Antipasto di Caviale in Bellavista per Due (Serving two)

Top quality Osetra Caviar (1 oz.) on Ice with small sides of chopped egg yolk, red onion, Chives

Creme Fraiche and Toast points Additional $120

 

Intermezzo/Pasta or Salad course

Insalata di Arugula con Pere e Parmigiano

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

Shaved Parmesan cheese, 18 yrs. aged Balsamic vinegar and extra virgin olive oil

Gigli al Salmone affumicato di Scozia ed Asparagi

Gigli pasta sautéed with sliced Scottish smoked Salmon, Asparagus,Vodka sauce, lemon zest

 

Piatti Forti/Main course

Filetto di Manzo con salsa Madeira e funghi Tartufati

Grilled Bone in beef Tenderloin (9 oz.) over Madeira wine sauce topped with sautéed shallots

fresh herbs, Porcini, beech mushrooms and peeled black truffle

Costoletta di Vitello ripiena alla Salvia

Veal Chop (14 oz.) stuffed with sliced Parma Prosciutto and Provolone cheese

with fresh sage and white wine reduction sauce

Costolette di Agnello al Porto

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

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

Seabass Cileno all’Escarola con Pinoli ed Uvetta

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

Aragosta alla Francese con Finocchietto

Sauteed Egg dredged Lobster tail (8 oz.) shallots, fennel leaves, lime and white wine reduction sauce

Filetto di Branzino all’Imperiale con Polpa Granchio

Sautéed Branzino fillet with shallots, tarragon, white wine and beurre blanc

sauce with fresh Venezuelan jumbo Lump Crab meat

 

Dolci/Desserts

Torta di Cioccolato con gelato al Pistacchio

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

Served with Pistachio gelato

Panna Cotta ai frutti di bosco

Traditional Italian cooked cream flavored with fresh vanilla beans, cinnamon and spices

topped with mixed wild berries and sweet red wine glaze

 

$90

(Beverages, tax and gratuity not included)