MOTHER’S DAY 2019

Appetizers – Antipasti

SALMONE PASTRAMI IN BELLAVISTA

Top quality dry Pastrami rubbed smoked salmon over creamy horseradish coulis,

topped with diced hard-boiled eggs, red onion, capers, E.V. olive oil, and lemon    14

INSALATA DI POLPO ALLA GRIGLIA

Marinated grilled Portuguese octopus diced and tossed with arugula, cherry tomatoes, finely

chopped red onions, garlic, diced cantaloupe and drizzled with lemon infused E.V. olive oil      18

TIMBALA DI VERDURA

Layers of marinated & grilled fresh zucchini, bell peppers, tomatoes, asparagus and eggplant

stuffed with goat cheese, served over Tuscan kale and topped with Vincotto   12

BURRATA FRESCA CON PEPERONI ARROSTITI E ZUCCHINE GRIGLIATE

Fresh Burrata (handmade mozzarella stuffed with Stracciatella buttery cheese) served with

 tomatoes, roasted sweet marinated peppers, grilled zucchini & squash  16 /ADD PARMA PROSCIUTTO  8

Zuppa – Soup

HOUSE MADE LOBSTER BISQUE served with jumbo lump crabmeat   12

 Pasta

PAPPARDELLE ADRIATICA CON ZAFFERANO

Fresh house made Pappardelle pasta sautéed with diced domestic shrimp,

sea scallops and jumbo lump crab meat in a Saffron cream sauce     28

LINGUINE CON ASTICE SCAMPI AL PROSECCO E DRAGONCELLO

Sautéed fresh cold water whole Lobster (1 1/2lb) and domestic shrimp in olive oil, garlic,

 touch of hot pepper, Tarragon, Prosecco wine and butter sauce with Linguine pasta   45

LASAGNE CASARECCIA ALLA BOLOGNESE CON PORCINI

Homemade lasagna with wild boar ragout, sautéed spinach, Porcini mushroom, fresh

mozzarella, provolone, and fontina cheese, topped with a béchamel sauce    24

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   24

Pesci – Fish

 SEABASS CILENO CON ESCAROLA

 Caramelized Chilean Seabass over wilted Escarole lettuce, toasted pine nuts

and diced apricots, finished with a touch of Vin Cotto and E.V. olive oil    32

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   32

SOGLIOLA ALLA MUGNAIA (Whole Fish)

 Special ordered from Holland, fresh Dover Sole sautéed and oven finished,

filleted table side and served with lemon butter and caper sauce   55

PESCE SPADA ALLA ISOLANA

Harpoon caught Swordfish encrusted with bread crumbs and Pecorino Romano served over fresh roasted cherry tomato & bell pepper sauce, with fresh herbs and basil   28

Carni – Meats

FILETTO DI CERVO CON FRUTTI DI BOSCO

Grilled fresh domestic Venison tenderloin topped with sautéed shallots,

 fresh herbs, blue and black berries in a port wine reduction sauce    38

COSTOLETTA DI VITELLO RIPIENA ALLA BOSCAIOLA

Grilled Veal chop (French cut all natural 16 oz.) stuffed with Prosciutto and fontina cheese,

topped with sautéed mushroom, garlic, rosemary and white wine reduction sauce    58

AGNELLO ALLA ROSMARINO

New Zealand Lamb chop French cut, marinated in olive oil, crushed red pepper,

butcher black pepper served with a rosemary and white wine  lamb reduction glaze   35

FILETTO DI MANZO ALLA CREMA TARTUFO

Grilled Beef Tenderloin (Prime Cut 9oz) served over frisée salad,

with a black truffle chardonnay cream sauce    38

Dolci-Desserts

STRAWBERRIES WITH CREAM

BLUEBERRY PANNA COTTA

HOUSE MADE RICOTTA CHEESECAKE   9