New Year's Eve 2019
OSTRICHE FIORENTINA GRATINATE CON POLPA DI GRANCHIO
Broiled "Mystic" Oysters CT, topped with Louisiana Jumbo Lump Crab meat, spinach, Sambuca flavored Mornay sauce with sweet Provolone, Parmigiano and Italian Pancetta (Bacon)
CALAMARI ALLA GRIGLIA
Marinated and grilled fresh Calamari (Rhode Island) over Arugula with E.V. olive oil and lemon
SALMONE AFFUMICATO PASTRAMI IN BELLAVISTA CON OSETRA CAVIALE
Sliced Pastrami Smoked Salmon over spinach and horseradish coulis sauce, topped with diced hard boiled eggs, red onion, capers, extra virgin olive oil and Osetra Caviar
CARPACCIO DI FILETTO DI MANZO KOBE CON CREMA DI FUNGHI
Kobe beef tenderloin, mushroom coulis topped with shaved Parmigiano Reggiano, Capers, E.V. olive oil. OPTION : - ADD FRESH SLICED ALBA WHITE TRUFFLE $30 PER GRAM
BURRATA CON VERDURE ALLA GRIGLIA E PROSCIUTTO DI PARMA
Freshly made Burrata, roasted peppers, grilled Japanese eggplants, zucchini, Cerignola olives and sliced 30 months aged Parma's Prosciutto
BISQUE DI ZUCCA E GAMBERETTI SPAGNOLI CON POLPA DI GRANCHIO
Pumpkins and fresh Spanish Crawfish Bisque served with Louisiana Jumbo Lump Crab Meat
Intermezzo / in between
ARUGOLA INVERNALE CON RADICCHIO TREVIGIANO
Arugula, Italian Radicchio, Pear and shaved Parmigiano Reggiano cheese, Extra virgin olive oil & vinegar
GNOCCHI DI CASTAGNE CON CREMA DI TALEGGIO E PORCINI
Homemade chestnuts potato dumpling with Porcini mushroom and Taleggio cheese sauce. OPTION: ADD FRESH SLICE ALBA WHITE TRUFFLE $30 PER GRAM
Piatti Forti / Entrees
FILETTO DI MANZO ALLA ROSSINI
Grilled beef tenderloin (9oz. Angus center cut) Pate de Foie Gras, Chanterelle mushrooms, Marsala sauce.
COSTOLETTE DI AGNELLO CON AGLIO NERO ARROSTITO, ROSMARINO E PROSECCO
Grilled Lamb Chops (Rack of Lamb, double cut) black garlic, fresh Rosemary and Prosecco wine reduction.
OSSOBUCO DI VITELLO AL BAROLO CON POLENTA TARTUFATA
Braised fresh domestic Veal Shank Ossobuco (Center cut) vegetable mirepoix, fresh herbs and Barolo red wine reduction sauce over Truffles and Parmigiano Reggiano cheese polenta
FILETTO DI CERVO CON MIRTILLI E VINO PASSITO
Seared Venison Tenderloin, shallots, fresh Blueberries, mint and sweet Passito wine reduction sauce.
CHILEAN SEABASS CARAMELIZZATO ALL'ESCAROLA
Caramelized Chilean Sea Bass fillet over roasted potatoes, welted Escarole, golden Raisins, toasted pine nuts, Peruvian peppers with extra virgin olive oil and a touch Vin Cotto.
DENTICE IN CROSTA CON SALSA DI ASTICE
Sautéed Grouper fillet in olive oil, garlic, heirloom grape tomatoes, black olives, capers white wine sauce
ASTICE E SCAMPI ALL' ARRABBIATA CON PACCHERI
Sautéed Lobster tail (10oz.) in olive oil, garlic, white domestic jumbo shrimp, hot crushed pepper, white wine, Basil and grape tomato marinara sauce over Paccheri pasta