Summer Menu Additions 2010

Bucatini all' Amatriciana

1 lb. Bucatini Pasta
4 ounces Guanciale(cured pork jowl) or
Pancetta
4 fresh hot cherry peppers

2 cloves Garlic
1 Shallot
2 cups Tomato Sauce
4 tablespoons Extra Virgin Olive Oil
1 teaspoon chili flakes
Salt & Pepper
to taste

For Pasta: Bring 4 quarts of salted water to a boil. Add pasta and return to a rolling boil. Cook until "al dente" approx. 9-10 min.

For Sauce: Heat olive oil in a sauce pan over med. heat. Add guanciale and saute until guancialeis slightly browned. Add thinly sliced garlic, shallot and cherry peppers and saute for 5 minutes. Add tomato sauce, chili flakes and season with salt and pepper. Bring sauce to a simmer. Add pasta and a small amount of the pasta water to the sauce and finish cooking the pasta for an additional minute. Top with your favorite grated cheese

Serves Four

Valentine's Day Menu

Valentine’s Day
Menu
Prix Fixe
$75 per person


1st Course

Smoked Salmon Crostini cucumber crème fraîche, salmon caviar

2nd Course

FriséeSalad strawberries,toasted almonds,gorgonzola,champagne vinaigrette

Roasted Beet Salad, mâche, blood orange, candied walnuts, goat cheese citrus vinaigrette
(choice of one)

3rd Course

Red Beet Agnolotti, orange scented ricotta cheese, pancetta, fennel, chive, white wine

4th Course

Seared Duck Breast, roasted root vegetables, braised swiss chard
bittersweet chocolate-cherry sauce

Atlantic Red Snapper, white beans, olives, tomato confit, capers
citrus vinaigrette

Braised Veal Short Ribs, potato & parsnip puree, roasted baby carrots
wild mushrooms, Madeira jus

Jumbo Lump Crab Cake & Petit Filet Mignon, potato & parsnip puree
Brussels sprouts, roasted garlic aioli, red wine jus
(choice of one)

5th Course

Warm Spiced Chocolate Soufflé caramel mousse, milk chocolate & almond shard

Crème Brûlée Indonesian vanilla bean, fresh berry garnish

Strawberry Cream Cake vanilla sponge, mousseline, whipped cream,
Strawberry & Grand Marnier granité, chocolate covered strawberry garnish

(choice of one)


Executive Chef: Anthony Boccella

Pastry Chef: Marianne Cobaugh