New Year's Eve 2023
Dinner Menu
Antipasti/ Appetizers
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SALMONE AFFUMICATO PASTRAMI IN BELLAVISTA
Pastrami Smoked Salmon over spinach and horseradish coulis sauce, topped with hard boiled eggs, red onion, capers, E.V.O.O.
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CALAMARI RIPIENI IN UMIDO
Braised stuffed fresh Calamari with breadcrumbs, fresh herbs, jumbo lump Crab meat, in garlic, peas, white wine and light tomato sauce.
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TERRINA DI VERDURE E RICOTTA DI CAPRINO (Vegetarian)
Mixed vegetables terrine with mild Goat Ricotta cheese, E.V.O.O. and balsamic glaze.
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CARPACCIO DI FILETTO DI VITELLO CON SALSA TONNATA
Seared Veal tenderloin, sliced over Italian Tonnata sauce, peppadew peppers, glazed baked onions, capers, E.V.O.O.
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BURRATINA CON VERDURE ALLA GRIGLIA E PROSCIUTTO DI PARMA
Freshly made Burrata (2oz.), roasted peppers, grilled zucchini, Cerignola olives and sliced 30 months aged Parma's Prosciutto
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BISQUE DI ZUCCA ALL' ARAGOSTA CON POLPA DI GRANCHIO(Gluten Free)
Butternuts squash lobster bisque served with jumbo Lump Crab meat.
Intermezzo / in between
Choice of:
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ARUGOLA INVERNALE CON PERE, FINOCCHIO, NOCI E GORGONZOLA
Arugula, Julienne of fennel, pears, crumbled blue cheese, walnuts, E.V.O.O. & apple balsamic vinegar
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RIGATONI ALLA NORCINI
Rigatoni pasta, sausages, mushrooms, Truffle paste and Pecorino cream sauce
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Option: Add fresh shaved White Umbrian Truffles $30
Piatti Forti / Entrees
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FILETTO DI MANZO TERRA E MARE
Grilled beef tenderloin (9oz. Creek Stone Farm Prime cut) topped with grilled Jumbo Shrimp Finished with fresh herbs, Prosecco wine and truffle butter sauce.
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Option: Add fresh shaved White Umbrian truffles $30
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OSSOBUCO DI AGNELLO AI FUNGHI PORCINI, AMARONE E POLENTA
Slowly braised Colorado Lamb Shank Ossobuco (Center Cut) vegetable mirepoix, fresh herbs, Mixed Porcini mushrooms and Amarone red wine reduction sauce over soft polenta.
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FILETTO DI VITELLO AU POIVRE
Veal Tenderloin, shallots, soft green peppers, fresh herbs, and Cognac reduction sauce.
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CHILEAN SEABASS CARAMELIZZATO CON ESCAROLA, ARANCIA E PINOLI
Caramelized Chilean Sea Bass, welted Escarole lettuce, pine nuts, Orange, E.V.O.O and citrus emulsion.
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ASTICE AL GUAZZETO CON PASTA CALAMARATA
Sautéed Maine Lobster tail (10oz.) in olive oil, garlic, heirloom grape tomatoes, hot Calabrian peppers, basil, white wine sauce.
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RISOTTO ALLE VERDURE E TARTUFO BIANCO DI NORCIA (Vegetarian)
Risotto (Arborio Aquerello) with mixed vegetables, touch of Parmigiano Reggiano, finished with E.V.O.O. and shaved fresh white Umbrian Truffles.