Wednesday, December 3, 2014

Cena di Natale - Christmas Supper 2014


Cena di Natale “Christmas Supper”
Wednesday & Thursday, December 24th & 25th, 2014

Petto dAnatra Marinato con Insalata di Finocchi
Citrus Zest Marinated & Sliced Muscovy Duck Breast,
Fennel-Navel Orange Salad (à la carte…16)
 Wine: Lambrusco, Molo, ‘12
~ ~ ~ ~ ~
Cappelletti in Brodo
Housemade Capon Chicken Stuffed Pasta Caps,
Mary’s Chicken Consommé, Grated Grana Padano (à la carte…19)
Wine:  Lugana Riserva, Molin, ‘12
~ ~ ~ ~ ~
Merluzzo al Forno
Baked Santa Barbara Black Cod Marinated in Navel Orange Juice,
Celery Root Sauce, Fregola & Cabbage Timballo  (à la carte…29)
Wine: Merlot, La Predina, ‘12
~ ~ ~ ~ ~
Lombo di Vitello con Porcini e Tartufo Nero
Roasted Veal Loin, Black Truffle Sauce,
Market Carrots, Green Beans, Kabocha Squash  (à la carte…29)
 Wine: Giome, Provenza, ‘11

Three-Course Tasting Menu…55  (Choice of Snapper or Lamb)
Four-Course Tasting Menu…69   ~    Wine Tasting Program…25

We also recommend you finish your holiday meal with our special dessert…
Panettone con Zabaglione al Vino Rosso
Italian Christmas Cake, Red Wine Sabayon Sauce…11 
Suggested Wine: Bracchetto d’Asti, Torr dell’Elmo, ‘13

Locally sourced produce from the Santa Monica Farmers’ Market including: carrots and onion from Weiser, Kabocha squash from Wong, green beans from Tamai, Navel oranges from Garcia,  & cabbage from Tutti Frutti.  
All-natural proteins include Mary’s Chicken & Santa Barbara Black Cod.

No comments:

Post a Comment