Thanksgiving 2017

Antipasti / Appetizers

 CALAMARI ALLA RIPIENI

Fresh calamari stuffed with cooked diced shrimp and fresh herbs, topped with

Meyer lemon infused olive oil and parsley

OSTRICHE ALLA FLORENTINE

Fresh blue point oysters with a Sambuca cream sauce with spinach,

topped with pancetta and fresh herbs

TIMBALO CON VERDURE

Stacked layers of winter squash, zucchini, eggplant and artichoke with ricotta cheese, served over a tomato coulis sauce with fresh parsley

 CARPACCIO DI BISONTE CON CREMA DI TARTUFO CHARDONNAY

Thinly sliced bison tenderloin plated over Chardonnay cream sauce, with shitake mushrooms and

 peeled black truffle, topped with Sakura micro greens

Insalata / Zuppa

 INSALATA DI POLPO CON RUCOLA

Marinated grilled Portuguese octopus grilled and diced, tossed with sliced melon, Kalamata olives, walnuts, arugula, cherry tomatoes and fennel pollen vinaigrette

LENTICHE TRICOLORE CON SALSICCIA

Tricolor lentil bean soup with mild ground sausages, carrots, celery and onion

Pasta

GNOCCHI ALLA CINGHIALE DI BRASATO

Homemade hay smoked Gnocchi pasta sautéed with braised short rib ragout and fresh herbs

RAVIOLI DI ANATRA  

Homemade ravioli stuffed with smoked duck sausage, apple and sage, sautéed in an

apricot cognac reduction sauce with fresh herbs

MANICOTTI ALLA FRUTTI DI MARE

Homemade manicotti pasta with diced shrimp, Jumbo lump crab meat, smoked bay scallops,

 ricotta cheese and green onion

BUCATINI ALLA PUTTANESCA CON COZZE

Fresh bucatini pasta sautéed in a white wine reduction sauce with anchovy, capers, Kalamata olives, cherry tomatoes and fresh basil, served with fresh PEI mussels

Pesce / Fish

SEABASS CILENO CARAMELIZZATO ALL’ESCAROLA

Caramelized Chilean seabass over wilted escarole lettuce, toasted pine nuts,

 raisins and finished with a touch of fig vin cotto and E.V. olive oil

HALIBUT ALLA BEURRE BLANC

Alaskan halibut (wild caught) pan seared and plated over bed of green beans with a light sauce of emulsified white wine, vinegar, shallots and brown butter, garnished with crispy asparagus

 PESCE SPADA ALLA GRIGLIA

Harpoon caught swordfish steak grilled and topped with a balsamic reduction sauce with shallots, sundried tomatoes, capers and fresh herbs

Carni / Meat

OSSOBUCO DI BISONTE

Braised bison shank with traditional mirepoix of vegetables, San Marzano tomato sauce and

Nebbiolo red wine sauce, served with grilled asparagus spears    

GUANCE DI VITELLO CON RISOTTO ALLA ZAFFERANO MILANESE

Slow-cooked veal cheeks simmered in a mirepoix of vegetables, Nebbiolo red wine and San Marzano tomatoes, served over a Carnaroli risotto with saffron sauce and bread crumbs

BISTECCA DI WAGYU

Bone in Akaushi Wagyu rib eye steak from Heartland Farms TX, brushed with garlic, butcher black pepper, kosher salt, grilled to perfection and garnished with fresh rosemary

FILETTO DI CERVO CON FRUTTI DI BOSCO E PORTO

Seared NZ Venison tenderloin (9 oz.) topped with sautéed blueberries, blackberries,

 shallots, fresh mint and port wine reduction sauce

ARROSTO DI FAGIANO RIPIENO CON TARTUFO

Oven-roasted boneless pheasant stuffed with spinach, carrots, peeled black truffle,

bread crumbs, Parmigiano cheese and fresh herbs, topped with a white wine and sage reduction sauce