New Year’s Eve Menu
Happy New Year 2013
Primi
Insalata Radicchio
arugula, spinach, mushrooms, carrots, and broccoli all served on a bed of radicchio and topped with gorgonzola dressing and bacon
Escargot alla Firenze
escargot delicately placed in mushrooms with a sauce of cognac, garlic and butter
Zuppa di Vongole
Manila clams sauteed in white wine and garlic with diced tomatoes and capers
Butternut Squash Soup
fresh butternut squash pureed with just a touch of cream
Principale
Costoletta di Vitello
16 oz bone -in veal chop stuffed with prosciutto and fontina cheese, then grilled and finished with sage sauce. Served with garlic mashed potatoes and vegetables
Seabass Campagnolo
seabass sauteed in olive oil, white wine, roasted garlic, shitake mushrooms, asparagus and light marinara. Served over spaghetti
Lasagna di Mare
layered with ricotta cheese, seabass, shrimp, scallops and calamari topped with aurora sauce
Costoletta d’ Agnello
lamb loin chops grilled to perfection and finished with Chianti sauce. Served pasta and seasonal vegetables
Pollo di Alba
chicken breast stuffed with cream cheese, prosciutto and porcini mushrooms, then dipped in egg and flour and sauteed in white wine and garlic. Served with pasta and seasonal vegetables
Steelhead Trout
freshly grilled and served with lemon, pasta and seasonal vegetables
Dolce
Tiramisu
Limoncello Sorbet
Baked apple-cranberry bread pudding
cookies & cream gelato
