Thanksgiving 2019

Antipasti

CAPPESANTE SU CREMA DI PISELLI E GRUMI di PANCETTA

Seared Sea scallops with cream of peas, and

bacon Puttanesca bread crumbs 22

OSTRICHE ALLA FLORENTINE

Fresh Chesapeake Bay oysters baked with spinach,

diced pancetta and fresh herbs in a Sambuca cream sauce. 18

TIMBALLO CON VERDURE

Stacked layers of winter squash, zucchini, eggplant and artichoke

with ricotta cheese. Served over a tomato coulis sauce 15

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 19

Insalata / Zuppa

INSALATA DI POLIPO

Marinated grilled Portuguese octopus grilled and diced.

Tossed with sliced melon, Kalamata olives, walnuts, arugula,

cherry tomatoes, and fennel pollen vinaigrette 19

VELLUTATA DI POMODORI AFFUMICATI

Homemade soup with fresh roasted and smoked Roma

tomatoes served with a touch of cream 9

Pasta

GNOCCHI AL BRASATO DI MANZO

Homemade smoked Gnocchi pasta sautéed with

braised beef short rib ragout and fresh herbs 25

MANICOTTI AI FRUTTI DI MARE

Homemade manicotti pasta with diced shrimp, Jumbo lump

crab meat, smoked bay scallops, ricotta cheese, and green onion 27

BUCATINI ALLA PUTTENESCA 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 24

Pesce – Fish

SEABASS CILENO CARAMELIZZATO ALL’ESCAROLA

Caramelized Chilean Seabass over wilted Escarole lettuce,

toasted pine nuts, and Raisins, finished with a touch of Fig Vin Cotto and

E.V. olive oil 35

FILETTO DI TURBOT AL BURRO BIANCO

Turbo (wild caught) pan seared and plated over bed of asparagus

with a light sauce of emulsified white wine, vinegar, shallots and

brown butter garnished with crispy asparagus 35

BISTECCA DI PESCE SPADA ALLA GRIGLIA

Harpoon caught swordfish steak grilled and topped with a

balsamic reduction sauce with shallots, sun dried tomatoes,

capers and fresh herbs 28

Carni – Meats

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 and creamy polenta 45

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

FILETTO DI CERVO CON FRUTTI DI BOSCO E PORTO

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

blue berries, black berries, shallots, fresh mint and

Port wine reduction sauce 45

ARROSTO DI FAGIANO RIPIENO CON TARTUFO

Oven roasted boneless Pheasant stuffed with spinach, carrots,

peeled black Truffle breadcrumbs, Parmigiano cheese and

fresh herbs. Topped with a white wine and sage reduction sauce 38