Valentine’s Day 2019

Antipasti – Appetizers

CARPACCIO DI BISONTE AL TARTUFO

Marinated and seared Bison tenderloin thinly sliced and topped with capers, shaved

Parmigiano Reggiano cheese, E.V. olive oil and grated Black Truffle        

FEGATO D’OCA CON MARMELLATA DI ALBICOCCA

Sautéed Fois Gras in a brandy reduction sauce served with apricot jam

MISTO MARE ALLA GRIGLIA

Grilled medley of fresh octopus, dry sea scallops, and domestic U10 shrimp. Tossed in extra

virgin 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   

 CARPACCIO DI TONNO AL BALSAMICO

Seared center cut Yellowfin Tuna over arugula, topped with caramelized onions, avocado,

golden raisins, toasted pine nuts, E.V. olive oil and touch of aged balsamic glaze

OSTRICHE ALLA NICOLA

Fresh Chesapeake Bay oysters baked with crabmeat and Bérnaise sauce

Intermezzo

HOMEMADE LOBSTER BISQUE served with jumbo lump crabmeat

OR

Arugula Salad with pear, walnuts, Gorgonzola cheese, E.V. olive oil and balsamic vinegar

Piatti Forti – Entrees

FETTUCINI ALLA NORCINA

Homemade Fettucine pasta in a parmesan cream sauce with mild Italian

 sausage, Porcini mushrooms, peeled truffle, and fresh herbs

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

PAPPARDELLE ADRIATICA CON ZAFFERANO

Fresh egg Pappardelle pasta in a saffron cream sauce with sautéed diced

domestic shrimp & sea scallops. Topped with fresh jumbo lump crab meat    

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    

CERNIA AL CARTOCCIO ALLA GENOVESE

Grouper filet broiled in parchment paper with fresh herbs, cherry tomatoes, jumbo

lump crabmeat, little neck clams, Kalamata olives, capers, olive oil and white wine  

HALIBUT IMPERIALE

Sautéed Halibut with fresh little neck clams and shrimp in olive oil, garlic, tarragon and white wine sauce

FILETTO DI MANZO ALLA ROSSINI

Grilled beef tenderloin (Center cut Angus, 9 oz.) topped with a slice of pate du foie gras

sautéed mushroom, black Truffle and Port wine reduction sauce

COSTOLETTA DI VITELLO ALLA PORCINI

Grilled Veal Chop (French cut all natural 12 oz.) with sautéed Porcini mushrooms,

fresh herbs, and white wine sauce

AGNELLO IN CROSTA DI PISTACCHI CON FRUTTI DI BOSCO E PORTO

NZ lamb chops (double cut) encrusted with pistachio crumble and baked,

topped with a port wine reduction sauce and fresh blueberries    

Dolci – Desserts

Tiramisu

Flourless Chocolate Cake

Torta al Quattro Latte

$85 per Person (Beverages, taxes and gratuity not included)