Christmas Eve Feast of Seven Fishes
Antipasti – Appetizers
MISTA DI MARE ALLA GRIGLIA
Grilled medley of fresh calamari, sea scallops, Portuguese octopus, and domestic U10 shrimp.
Tossed in extra virgin olive oil, fresh herbs, garlic, and a touch of lemon. Served over a bed of arugula
INSALATA DI FRUTTI DI MARE
Cold seafood salad with blanched clams, mussels, shrimp and scallops marinated with
E.V. olive oil, champagne vinaigrette, parsley, celery, capers and pepper flakes
INSALATA DI POLIPO CON RUCCOLA
Marinated Portuguese octopus grilled and diced. Tossed with sliced melon, Kalamata
olives, walnuts, arugula, cherry tomatoes, and pomegranate pollen vinaigrette
BISCOTTO DI ARAGOSTA E SCAMPI
Fresh Maine lobster and shrimp bisque with cream sherry and jumbo lump crabmeat
Primi Piatti – Pasta
RAVIOLI CON ARAGOSTA
Homemade Ravioli stuffed with diced fresh Maine lobster claw meat, sautéed and
topped with a white wine, cherry tomato, garlic, and lobster meat reduction sauce.
MANICOTTI AI FRUITI 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
PAPPARDELLE ADRIATICA CON ZAFFERANO
Homemade Pappardelle pasta sautéed with diced domestic shrimp,
sea scallops and jumbo lump crab meat in a Saffron cream sauce
Secondo Piatti – Fish/Meat
SEABASS CILENO CON SPINACI
Caramelized Chilean Seabass over sautéed spinach, toasted pine nuts
and raisins, finished with a touch of Vin Cotto and E.V. olive oil
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
ROCKFISH ALLA FARRO
Crispy skin Rockfish filet over a vegetable farro with a white wine, garlic, and fresh herbs sauce
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
BISTECCA DI WAYGU
Akaushi Waygu Rib Eye steak, brushed with garlic, butcher black pepper, Himalayan
pink salt, grilled to perfection and garnished with fresh rosemary
FILETTO DI CERVO CON FRUTTI DI BOSCO E PORTO
Seared Venison tenderloin topped with sautéed blue berries, shallots, mint and Port wine sauce
FILETTO DI VITELLO ALLA CREMA TARTUFO
Seared Veal tenderloin topped with a black truffle chardonnay cream
sauce and microgreens, over freshly sautéed Broccolini
Dolci – Desserts
TORTA DI FORMAGGIO
Homemade Ricotta cheesecake with a honey graham cracker crust topped with fresh berries
$90 per Person – Four Courses (Beverages, taxes and gratuity not included)
Chef Francisco Pereira