Valentine’s Day 2018
Antipasti:
CARPACCIO DI RAVANELLO CON VERDURE
Watermelon radish carpaccio served over horseradish melon coulis sauce topped with Shiso microgreens, gunpowder grand blue cheese crumble, and crispy shitake mushrooms slivers
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
TARTARE DI MANZO CON CAVIALE E TARTUFO NERO
Beef tenderloin Tartare with black truffle caviar and a quail egg served over a wasabi pea cream sauce with shaved black truffle
GAMBERO AVVOLTO IN CROSTA DI PATATE
Large domestic Prawn seasoned with saffron, garlic, paprika, and fresh herbs. Wrapped with Russet shoestring potato and flash fried. Served over spicy tomato Arrabbiata sauce with fresh parsley
Pasta:
LINGUINE CON PESTO ALL’ ISOLANA
House made Linguine pasta with fresh basil pesto sauce sautéed with crumbled walnuts,diced shrimp, dry sea scallops, and cherry tomatoes
SACCHETTI CON SALSA AI PORCINI E CREMA DI SOTTOCENERE
Tortelloni pasta stuffed with pear and ricotta cheese sautéed in a porcini mushroom cream sauce with imported Sottocenere cheese
Main:
AGNELLO IN CROSTA DI PASTACCHI CON FRUTTI DI BOSCO E PORTO
NZ lamb chops (double cut) encrusted with pistachio and topped with port wine reduction sauce and fresh wild berries
INVOLTINI DI SOGLIOLA ALLA GIUDIA
Fresh wild caught Petrale Sole fillet rolled and sautéed in white wine reduction sauce with Scampi fume’ sauce, fresh herbs and grilled artichokes
SEABASS CILENO SU CREMA DI OSTRICHE
Chilean Seabass pan seared and baked to perfection. Plated over a pedestal of roasted potatoes with oyster and artichoke creamy reduction sauce
FILETTO DI MANZO MARINATO AL CAFFÈ CON PEPE CILENO
Filet Mignon (9oz Prime Cut, Creekstone Farms) marinated with Dry rub of Espresso granules and Ancho chiles grilled to perfection and served over a roasted bell pepper coulis sauce
RISOTTO AI PETALI DI ROSA E ARAGOSTA
Top quality Acquerello grain risotto infused with rose petals sautéed with white wine reduction sauce with shallots, fresh herbs and 9oz Maine Lobster tail
SCALLOPINE DI VITELLO ALLA PESCARESE
Thinly sliced Veal Top Round sautéed in a white wine reduction sauce with EV olive oil, garlic, sun-dried tomatoes and thinly sliced Portobello mushrooms
Dolci:
PANNA COTTA ALLE SPEZIE CON RIDUZIONE DI VINO ROSSO
Cooked vanilla cream with star anise and spices topped with red wine reduction sauce and candied rose petals
TORTA AL CIOCCOLATO E TÈ MATCHA CON CREMA DI BURRO AL TARTUFO
Chocolate Green Tea cake with truffle butter cream sauce
GELATO AL TARTUFO
House made vanilla truffle gelato with fresh berries and chocolate truffle
$85 per Person (Beverages, taxes and gratuity not included)