Valentine’s Day 2020
Antipasti – Appetizers
SALMONE PASTRAMI IN BELLAVISTA
Top quality smoked Pastrami Salmon over creamy horseradish coulis with diced hard-boiled eggs, red onion, capers, E.V. olive oil and lemon
MISTO MARE ALLA GRIGLIA
Grilled medley of fresh octopus, dry sea scallops, and domestic U10 shrimp. Tossed in E.V. olive oil, fresh herbs, garlic, and a touch of lemon. Served over a bed of Arugula
BURRATA FRESCA AL TARTUFO NERO CON PEPERONI ARROSTITI E ZUCCHINE GRIGLIATE
Fresh Black Truffle Burrata (handmade mozzarella stuffed with Stracciatella buttery cheese), served with tomatoes, roasted sweet marinated peppers, grilled zucchini & squash
TIMBALLO DI VERDURE ALLA GRIGLIA
Stacked layers of grilled winter squash, zucchini, eggplant and artichoke with ricotta cheese, served over a tomato coulis sauce with fresh parsley
OSTRICHE ALLA NICOLA
Fresh Chesapeake Bay Oysters baked with crabmeat and Bérnaise sauce
Intermezzo
HOMEMADE LOBSTER BISQUE served with jumbo lump crabmeat
OR
FRISEE Salad with crispy prosciutto, goat cheese and steamed asparagus in a honey mustard dressing
Entrees
GNOCCHI ADRIATICA CON ZAFFERANO
Homemade Gnocchi pasta sautéed with diced domestic shrimp, sea scallops and jumbo lump crab meat in a Saffron cream sauce
LASAGNA AI FRUTTI DI MARE
Homemade Lasagna with diced shrimp, jumbo lump crabmeat, smoked bay scallops, ricotta cheese, and green onion, served over tomato coulis sauce with fresh parsley
LINGUINE CON ASTICE SCAMPI AL PROSECCO E DRAGONCELLO
Sautéed fresh whole Lobster (1 ½ lbs.) and domestic shrimp with homemade Linguini pasta in olive oil, garlic, touch of hot pepper, tarragon, prosecco wine and butter sauce
RAVIOLI RIPIENI AI SPINACI E RICOTTA
Homemade Ravioli pasta filled with spinach and ricotta served with choice of brown butter sage or nutmeg cream sauce.
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 MARECHIARO
Fresh Halibut pan seared and baked to perfection and topped with a white wine reduction sauce with extra virgin olive oil, garlic, fresh herbs, little neck clams and domestic shrimp
FILETTO DI BRANZINO IN CROSTA DI PATATE CON POLPA DI GRANCHIO
Sautéed potato encrusted fresh Branzino filet with garlic, jumbo lump crab meat, lemon, fresh herbs, white wine and butter reduction sauce
CODA D’ARAGOSTA IMPERIALE
Maine Lobster Tail topped with imperial sauce of Blue Claw lump crab meat, egg whites, shallots, garlic, Dijon mustard seed, artichoke, and fresh herbs
FILETTO DI CERVO CON FRUTTI DI BOSCO ED PORTO
Seared Venison tenderloin topped with sautéed blueberries, shallots, mint and Port wine sauce
COSTOLETTA DI VITELLO ALLA FONDUTA
Grilled Veal Chop (French cut all natural) sautéed in a mushroom, rosemary, garlic, onion, and white wine cream of provolone and fontina cheese sauce
FILETTO DI MANZO CON SALSA DI PATATE TARTUFATA E CREMA DI FUNGHI
Grilled prime Beef Tenderloin topped with sautéed wild mushrooms served over an aromatic potato puree with a mushroom cream sauce
Dolci – Desserts
Tiramisu, Flourless Chocolate Cake, Belgian Chocolate-covered Strawberries
Four Courses, $85 per Person (Beverages, taxes and gratuity not included)