Happy Valentines 2017

 

Amuse Bouche

Chef’s creation

 

Choice of appetizers

Golden Beets- Baby arugula, crispy shallots, goat cheese fritters, grape seed vinaigrette

Spaghetti Squash and ricotta gnudi- Citrus chive cream, toasted walnuts, sage oil

Buffalo Mozzarella- Zucchini ribbons, tri colored tomato bath, basil pesto

Roast Jumbo Sea scallops- Orange glazed fennel, sweet and sour fashion

Jumbo shrimp cocktail salad– Shrimp bisque salad, roasted red pepper mousse

Atlantic Salmon Carpaccio-White balsamic, pickled onions, caper mayo, sundried tomato oil

 

Main courses

Misto di Pesce per due 250

Broiled lobster tail, Alaskan king crab, shrimp, scallops with seafood linguini

Bistecca di Vitello 89

12 oz. Veal Chop, smoked provolone, porcini pesto, veal jus

Filetto Di Manzo 99

Beef Tenderloin Medallions, black truffle and pearl onion marmellata, Chianti jus

Pesce Fresco 85

Chilean Sea Bass, Lemoncello flavored cappuccino foam, tomato vinaigrette

Costolette D’Agnello  89

Rack of Lamb, saffron infused eggplant puree, rosemary and pomegranate vinaigrette

Ravioli all` Aragosta 79

In house made lobster ravioli, rose` sauce, arugula

Pollo  75

Roast Chicken Supreme, oyster mushroom, mascarpone cream, Sambuca flamed zabaione

Vegetarian Timballo 65

Rolled Pasta, grilled vegetable, melted burrata cheese, aged balsamic and tomato splash

 

Dessert

Dark chocolate brownie, milk, chocolate mousse, strawberry jelly

Crème Brule for Two, passion fruit, white chocolate biscotti

 

Coffee and Tea