Menu subject to change
New Years EVE!
featuring the precious fresh truffle from Italy
Champagne by the glass
NV Nicolas Feuillatte $16
NV Brut Veuve Clicquot $25
NV Veuve Cliquot “Demi-Sec” $12
Champagne by the bottle
’98 Cuvee Dom Perignon $240/bottle
’97 Louis Roederer Cristal $350/bottle
’95 Bollinger “Grand Anee” $150/bottle
NV Nicolas Feuillatte $75/bottle
Antipasti ~ Appetizers
Fegato D’Oca alla Piastra pan seared Hudson Valley Fois Gras served with a sweet and sour pineapple compote over toasted brioche, crisp applewood bacon, and garnished with housemade pomegranate preserves
Vongole Ripiene baked clams with crispy pancetta, roasted red peppers, garlic, and casino butter
Zuppa d’aragosta a Mediterranean lobster bisque prepared in the traditional method finished with Maine lobster, fresh chives, and with a drizzle of chive oil
Carpaccio thinly sliced beef with extra virgin olive oil, lemon, arugola, and shaved parmigiano reggiano
Carpacci di Salmone Pesce Spada e Polpo carpaccios of Sicilian smoked tuna with lemon evoo, and arugola, smoked Scottish salmon with horseradish cream, and polpo with porcini vinaigrette
Prosciutto e Melone slices of imported prosciutto di Parma and melon with a medley of harvest fruits and the proper garnish
Frittura di Pesce mixed fried seafood with shrimp, calamari, Calico bay scallops, alici, and latterini with a spicy cucumber sauce and garnished with a drizzling of lemon jam
Il ragù d’aragosta funghi porcini e carciofi fricassee of lobster and imported porcini mushrooms in a lemon scented truffled honey sauce garnished with baby artichokes
and white truffle essence
Cocktail di Gamberi shrimp cocktail with spicy cocktail sauce
Risotto al tartufo slow cooked arborio rice in a rich chicken glace with champagne reduction, parmigiano reggiano, and shavings of white truffles from Alba
Ravioli ai Carciofi housemade artichoke filled ravioli tossed in a delicate butter sauce with shavings of white truffles from Alba and parmigiano reggiano
Insalate~Salad
Insalata di finocchi e arance shavings of crisp fresh fennel and blood oranges on a bed of wild arugola dressed with extra virgin olive oil and freshly cracked black pepper
Caprese salad of fresh beefsteak tomatoes and housemade fresh mozzarella dressed with extra virgin olive oil and fresh basil
Insalata Festiva salad of local organically grown mesclun greens, lollarossa, clementines, pomegranates, and spiced walnuts with a Tahitian vanilla bean vinaigrette and goat cheese
Insalata Cesare fork and knife romaine lettuce tossed in our version of Caesar style dressing with Tuscan peasant bread croutons and shavings of parmigiano reggiano
Insalata Tricolore radicchio, belgian endive, and arugola tossed in a balsamic vinaigrette with shavings of parmigiano reggiano
Inasalata di Carciofi wild arugola with ribbons of radicchio and marinated artichokes with truffled lemon vinaigrette and shavings of parmigiano reggiano
Insalata di Asparagi salad of fresh grilled asparagus with a truffle vinaigrette, parmigiano reggiano, and shavings of fresh truffle from Italy
Insalata Mista house salad
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Intermezzo
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~ Entrees ~
Salmone al Brunello grilledNorwegian salmon with a sun dried currant infused Brunello di Montalcino sauce
Manzo in Due Modi Roasted Prime Ribeye of beef with a truffled horseradish sauce accompanied by fork tender drunken Kobe beef short rib with soffritto vegetables, port essence, and a gremolata
Spigola Cilena al Oriente oven roasted Chilean Sea Bass with housemade potstickers, a wasabi avocado crema, and sesame soy drizzle
Ipoglosso Capesante e Scampi a medley of Sea Scallops, Halibut Cheek, and imported Mediteranean scampi all roasted in the oven over a pool of crab bisque with the the proper garnishes
Lombata di Vitello Ember Roasted Veal Chop with a cognac flamed green peppercorn sauce and sauteed broccoli di rapa
Petto di Pollo alla Crosta di Porcini sautéed porcini crusted free-range chicken breast in its own natural sauce
Filetto di Manzo char-grilled filet mignon with roasted shallot natural reduction, a drizzle of aged balsamic glaze, and the proper garnishes
Aragosta e la Coda di Rospo in Padella pan roasted lazy man’s lobster and North Atlantic Monkfish on a bed of caponata, a spiced lobster sauce, mussel and clam garnish
Abbacchio in due modi herb marinated roasted rack of spring lamb with a rosemary scented balsamic demi-glace accompanied by slow cooked lamb ossobuco with tiny vegetables in a port scented red wine sauce with fresh herbs
