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)