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Speciali di Fine Anno
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Crema di Zucche e Amaretti
Cream of Pumpkin finished with lady fingers crumbs and shaved Grana Padano cheese
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12- |
Capesante e Pere Caramellate
Pan seared scallops wrapped in prosciutto, in a creamy saffron sauce and sesame seeds served with poached caramelized pears in red wine reduction
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18- |
Tartare di Tonno
Tuna tartar, served with wasabi sacue, parmesan cheese croutons and truffles
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18- |
Tortino di Granchio con Salsina Leggera di Senape e Fravioli di Aragosta
Maryland Crab cake, served with a creamy Dijon mustard sauce and fried lobster ravioli
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22- |
Tortellini ai Funghi e Tartufo Nero
Four cheeses tortellini, with Porcini, Chanterelles and Royal Trumpet mushrooms, cherry tomatoes and a touch of cream finished with black summer truffles and parmesan cheese
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25- |
Linguine all' Astice con Pomodorini di Collina e Rucoletta
Linguine pasta with half Maine lobster and grape tomatoes, in oil and garlic soffritto with a touch of Prosecco wine, finished with wilted baby arugola and aromatic extra virgin olive oil
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35- |
Ravioli del Di'
Libster stuffed ravioli, in a creamy bisque reduction sauce with jumbo esparagus and jumbo shrimp, finished with oven dry yellow tomatoes and spicy extra vvirgin olive oil
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29- |
Branzino Cileno in Guazzetto di Gamberi e Zucchine
Pan seared Chilean Sea Bass, dusted with rosemary, oven jumbo shrimp and julienne of zucchini in a lobster and cherry tomato broth, served with a Fregola (Italian couscous with vegetables and seafood)
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36- |
Costoletta di Agnello Scottadito
Wood grilled double rib lamb chops, served with poached caramelizedpear and garlic mashed potato, drizzled with Dijon mustard demi glace reduction sauce
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36- |
Costoletta di Vitello alla Milanese
16 oz. Veal chop Milanese style, pounded, breaded and fried, served with cherry tomato salad and baby wild arugola
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39- |
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