New Year’s Eve 2017

Antipasti – Appetizers

TIMBALLO CON VERDURE

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

BISON CARPACCIO 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

CALAMARI ALLA RIPIENI

Fresh calamari stuffed with cooked diced shrimp and fresh herbs, topped with Meyer lemon infused olive oil and parsley

BACCALA ALLA VICENTINA

Salted Cod filet cooked in a casserole with potato, onions, garlic, E.V. olive oil, and creamy béchamel sauce

Intermezzo – Soup/Salad

INSALATA DI POLIPO CON RUCCOLA

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

BISCOTTO DI ARAGOSTA E ZUCCA

Fresh Maine lobster bisque with Calabaza squash puree, cream sherry, and jumbo lump crabmeat

Pasta

RAVIOLI CON ARAGOSTA

Homemade ravioli stuffed with diced fresh water Maine lobster claw meat, sautéed with white wine reduction sauce with cherry tomato, EV olive oil and garlic

LASAGNETTE TARTUFATE

Homemade lasagna with sautéed wild mushrooms, spinach, black peeled truffle, imported ricotta cheese, béchamel sauce and a touch of white truffle oil    

MANICOTTI AI FRUTTI DI MARE

Homemade manicotti pasta with diced shrimp, jumbo lump crab meat, smoked bay scallops, ricotta cheese, and green onion, plated over tomato coulis sauce with fresh parsley  

FUSILLI SPADA ALLA SICLIANI

Fusilli pasta sautéed with diced swordfish in a white wine reduction sauce with garlic, extra virgin olive oil, capers, Kalamata olives, diced cherry tomatoes, and fresh herbs

Piatti Forti – Entrees

SEABASS CILENO CON ESCAROLA

 Caramelized Chilean seabass over wilted escarole lettuce, toasted pine nuts and raisins, finished with a touch of Vin Cotto and E.V. olive oil   

HALIBUT AL MARECHIARO

Alaskan Halibut filet (Wild Caught) seared and baked to perfection, topped with a white wine reduction sauce with garlic, fresh herbs, little neck clams, large domestic shrimp, and blue claw lump crab meat

CODA D’ARAGOSTA IMPERIALE

Maine lobster tail (9oz) topped with imperial sauce of blue claw lump crab meat, egg whites, shallots, garlic, Dijon mustard seed, artichoke, and fresh herbs

BRACIOLE DI VITELLO ALLA PIZZAIOLA

Veal top round scaloppini thinly pounded and rolled with jumbo asparagus spear, shitake mushrooms, and fontina cheese, topped with a tomato reduction sauce with fresh herbs and white wine

FILETTO DI MANZO ALLA ROSSINI E TARTUFO

Grilled beef tenderloin (Prime Angus, 9 oz.) topped with a slice of pate du foie gras, sautéed mushrooms in a Port wine reduction sauce, garnished with shaved Umbrian black truffle 

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

BISTECCA WAGYU

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

Dolci – Desserts

$90 per Person (Beverages, taxes and gratuity not included)