Easter Sunday 

April 1, 2018

Antipasti – Appetizers

ZUPPA DI PATATE E PORRI

Cream of potato and leek soup with crumbled roasted pancetta   10

INSALATA DI POLPO ALLA GRIGLIA

Thinly sliced grilled Portuguese octopus tossed with arugula, cherry tomatoes, finely chopped red onions, and garlic and drizzled with lemon infused E.V. olive oil      18

 CARPACCIO DI BISONTE ALLA CREMA DI CHARDONNAY E TARTUFO NERO

Colorado farm-raised Bison tenderloin served with chardonnay cream black truffle sauce,

Topped with watercress microgreens and a touch of lemon olive oil   18

TRIO DI OSTRICHE

Three types of baked Chesapeake Bluepoint oysters: Florentine, Casino and Nicola   15

Pasta

LINGUINE AL NERO DI SEPPIA ALLA VENEZIANA

Homemade Tagliolini squid ink pasta with sautéed Shrimp, large Dry Scallops, and jumbo

  Lump crab meat in olive oil, garlic, Italian parsley and white wine sauce   27

PENNE ALLA CUBANA

Penne pasta with sautéed Italian pancetta, mushrooms, diced shrimp, cherry

tomato, hot pepper, Puerto Rican Rum in creamy rose sauce and Parmesan cheese   25

CANNELLONI DI CARNE AL FORNO

Homemade Cannelloni pasta filled with braised pork shoulder, mild Italian sausages and beef tips in a tomato sauce with ricotta cheese and béchamel, finished in the oven with provolone cheese   25

Pesci – Fish

SEABASS CILENO CON SCAROLA

 Caramelized Chilean Seabass over wilted Escarole lettuce, toasted pine nuts

and apricots, finished with a touch of Vin Cotto and E.V. olive oil      32

HALIBUT SU CREMA DI OSTRICHE

Halibut pan seared and baked to perfection, plated over artichoke

and oyster cream sauce with crispy leeks    36

SOGLIOLA ALLA MUGNAIA

 Special ordered from Holland, fresh Dover Sole sautéed and oven finished,

fileted table side and served with a butter, lemon and caper sauce   55

Carne – Meat

POLLETTO DELLA CORNOVAGLIA       28

Cornish game hen stuffed with wild rice and wild black mushrooms served

with pomegranate reduction sauce   

COSTOLETTA DI VITELLO ALLA PIEMONTESE

Grilled Veal chop (French cut all natural 16 oz.) over sautéed mushrooms herbs, Fontina

 and Mascarpone cheese, white wine reduction sauce    58

AGNELLO AL TARTUFO

New Zealand Lamb chop French cut, marinated in olive oil, crushed red pepper,

butcher black pepper served with shaved black truffle, shallot and lamb reduction glaze   35

 FILETTO DI MANZO IN CREMA DI FUNGHI

Grilled beef tenderloin topped with sautéed wild mushrooms

and served with a mushroom cream sauce   32

Dolci – Desserts

RICOTTA CHEESECAKE       9

   BUDINO E MOUSSE DI FRAGOLE

Strawberry mousse layered with vanilla custard and strawberry compote   9