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

New Year's Eve

New Year’s Eve
Tasting Menu
2009

1st Course

Crostini with Chicken Liver Puree
Spiced Oil Cured Olives
Taleggio & Black truffle Frittata

2nd Course

Pasta e Fagioli, Red & White Beans, gigli pasta, pancetta, braised pork cheeks, pecorino romano
Romaine Hearts, roasted tomato, pecorino romano, lemon-anchovy dressing
Mixed Baby Greens, dried figs, roasted soy nuts, honey balsamic-vinaigrette
(Choice of one)

3rd Course

Papardelle Pasta, braised oxtail ragu, pecorino romano
Gnocchi di Patane, roasted chestnuts, Brussels sprouts, sage cream
(Choice of one)

4th Course

Roasted Sea Bass
Brussels sprouts, shallot, pancetta, wild mushrooms, balsamic & red wine sauce

Seared Duck Breast
Potato & parsnip puree, wild mushrooms, duck prosciutto, cherry & apricot mostarda

Pan Seared New York Strip Steak
Rosemary fingerling potatoes, wild mushrooms, ciopollini, olive oil, lemon

Grilled Langostino
Wild mushrooms, Romanesco cauliflower, meyer lemon conserva

Roasted Frenched Chicken Breast
Rosemary fingerling potatoes, escarole, black truffle, white wine herb jus

Petite filet & Crab Cake Combination
Potato & parsnip puree, Brussels sprouts, roasted garlic aïoli
(Choice of one)

5th Course

Dessert


Executive Chef
Anthony Boccella

Autumn/Winter Menu

Autumn Dessert Menu 2009

Autumn........my favorite food season. Our new dinner menu is in its developmental stage. I am thinking it will be released in late October, barring any unforseen delays. Luckily, the Autumn desserts have arrived right on time. Chef Marianne has outdone herself this season. Mixing traditional Autumn flavors and techniques with some very interesting twists.

The early favorite among our guests (and staff) seems to be the apple-cheese tart.

A mix of apple pie on top of a cheesecake topped with streusel and warmed in the oven. Crispy and crunchy on top and creamy in the center. As if that wasn't enough, this perfectly executed Autumn delight is accompanied by a light and fluffy whipped chantilly cream that has been accentuated with the flavors of clove, nutmeg, cinnamon and allspice. As you can see by my description, I especially like this dessert. But do not take my word for it, choose your own favorite. Hope to see you all soon.

Eat and Live Well

Chef Anthony Boccella

Ratatouille

Zucchini 1 lb.
Yellow Squash 1 lb.
Eggplant 1/2 lb.
Red Bell Pepper 1
Yellow Onion 1/2
Plum Tomato 2
Garlic 3 Tbsp.
Herbs de Provence 2 Tbsp
Olive Oil 1/2 cup
Salt TT
Pepper TT


1. Preheat oven to 350 degrees.
2. Cut each individual vegetable to a small dice. ( small cubes)And keep separate.
3. Combine the zucchini and yellow squash in a mixing bowl. Coat the squash with half of the olive oil and season with salt, pepper and half of the herbs de provence. Toss to combine.
4. Repeat step 2 with the remaining ingredients in a separate bowl.
5. Place the each of the two bowls of vegetables on separate baking sheets.
6. Roast in a 350 degree oven until vegetables are tender, but not soft.
7. Mix both trays of vegetables together and serve warm as a side dish or at room temperature as an appetizer.

Cook's Notes

Keeping the vegetables separate is due to the different cooking times of the different vegetables.
The Squash will take a bit longer to cook than the eggplant and tomatoes.
This is a great summer dish, all of the ingredients are in season and can be found in your local farmer's markets.