Come join us for our Christmas Feast and New Year's Eve celebration!
Cena di Natale ~ Christmas Supper
Saturday & Sunday, December 24th & 25th, 2011
Salmone Scozzese al Vin Brulée e Melograno
Scottish Salmon Marinated with in Spiced Wine Reduction with Market Pomegranate,
Kabocha Squash “in Carpione” (à la carte…18)
Wine: Prosecco Brut, La Fornarina
Cappelletti di Cappone in Brodo
Small Capon Chicken Tortellini, Chicken Consommé, Grana Padana (à la carte…19)
Wine: Chianti Classico Riserva, Nozzole, ‘08
Branzino Mediterraneo in Crosta di Carciofi
Mediterranean Sea Bass in Artichoke Crust, Roasted Weiser Farm Beets,
Market Artichoke Heart-White Wine Reduction (à la carte…32)
Wine: Primitivo, Poggio Basso, ‘08
Filetto di Vitello con Castagne e Spugnole
Roasted & Sliced Veal Tenderloin, Morel Mushroom and Chestnut Sauce,
Market Winter Greens (à la carte…36)
Wine: Meritage, Bridlewood, ‘07
Three-Course Tasting Menu…55
(Choice of Branzino or Veal)
Four-Course Tasting Menu…68
Wine Tasting Program…25
We also recommend you finish your holiday meal with our special dessert…
Semifreddo al Mandarino con Panettone
Frozen Mandarin Sabayon, Panettone Crust, Honey-Hazelnut Meringue…11
Cena di Natale ~ Christmas Supper
Saturday & Sunday, December 24th & 25th, 2011
Salmone Scozzese al Vin Brulée e Melograno
Scottish Salmon Marinated with in Spiced Wine Reduction with Market Pomegranate,
Kabocha Squash “in Carpione” (à la carte…18)
Wine: Prosecco Brut, La Fornarina
Cappelletti di Cappone in Brodo
Small Capon Chicken Tortellini, Chicken Consommé, Grana Padana (à la carte…19)
Wine: Chianti Classico Riserva, Nozzole, ‘08
Branzino Mediterraneo in Crosta di Carciofi
Mediterranean Sea Bass in Artichoke Crust, Roasted Weiser Farm Beets,
Market Artichoke Heart-White Wine Reduction (à la carte…32)
Wine: Primitivo, Poggio Basso, ‘08
Filetto di Vitello con Castagne e Spugnole
Roasted & Sliced Veal Tenderloin, Morel Mushroom and Chestnut Sauce,
Market Winter Greens (à la carte…36)
Wine: Meritage, Bridlewood, ‘07
Three-Course Tasting Menu…55
(Choice of Branzino or Veal)
Four-Course Tasting Menu…68
Wine Tasting Program…25
We also recommend you finish your holiday meal with our special dessert…
Semifreddo al Mandarino con Panettone
Frozen Mandarin Sabayon, Panettone Crust, Honey-Hazelnut Meringue…11
Join us in welcoming 2012!
“Bursting with Bubbles”
5-Course Dinner
with Party Merriment, DJ & Dancing
to Bring in the New Year!
Ostrica allo Champagne, Paté d’Anatra, Asparagi in Fonduta di Tartufo
Local Oyster with Champagne Sabayon, Muschovy Duck Paté,
White Asparagus with White Truffle and Fontina Fonduta
Tortelli in Zuppa di Pesce all’Adriatico
Mediterranean Sea Bass Tortelli in Tomato Seafood Bouillabaisse
Mediterranean Sea Bass Tortelli in Tomato Seafood Bouillabaisse
Spigola in Salsa d’Aragosta allo Zafferano
Pan-Roasted Virginia Striped Bass in Local Spiny Lobster-Saffron Sauce,
Sautéed Market Vegetables
Pan-Roasted Virginia Striped Bass in Local Spiny Lobster-Saffron Sauce,
Sautéed Market Vegetables
Coscia d’Agnello al Forno con Composta di Mirtilli
Roasted Leg of Lamb, Spiced Blueberry Compote, Horseradish Mashed Potatoes
Roasted Leg of Lamb, Spiced Blueberry Compote, Horseradish Mashed Potatoes
Trancio di Gianduja e Mousse di Cioccolato
Dark Chocolate Mousse and Gianduja Hazelnut Cake, Raspberry & Vanilla Sauces
Dark Chocolate Mousse and Gianduja Hazelnut Cake, Raspberry & Vanilla Sauces
$89. per person with glass of sparkling prosecco!!
This restaurant is awesome!
ReplyDeleteU2 Tribute Band