Spring Menu 2011

Antipasti


mixed olives Cerignola, Manzanilla, Oil Cured
marinated vegetables artichoke hearts, roasted red peppers, house made caponata
cured meats cured Prosciutto, Bresaola, Soppressata
goat cheese & artichoke mousse oil cured olives, lemon, pita
caponata Sicilian stewed eggplant, capers, pita
antipasti misti cured Italian meats, vegetables, olives, cheeses
hummus house made hummus, pita

Cheese

Gorgonzola Dolce Italy, cow’s milk, soft, blue
Pecorino Romano Italy, sheep’s milk, grana
House Made Fresh Mozzarella
Hendrick’s Dairy Selections U.S.A., Telford, PA, unpasteurized cow’s & goat’s milk

Appetizers

Spring Pea Ravioli Pea puree & ricotta stuffed pasta, julienne speck, pecorino broth, truffle oil
Beef Carpaccio Raw filet of beef, baby greens salad, pecorino romano, lemon, olive oil
Moroccan Chicken Meatballs mint yogurt, tomato ragu
Lemon & Basil Cured Salmon oil cured olives, watercress, basil pesto
Chicken Liver Pâté fig jam, pickled red onion, crostini

Soups & Salads

Warm Asparagus Vichyssoise garlic crouton, chive
Spring Minestrone Basil pesto
House Salad
mixed baby greens, dried figs, goat cheese, roasted soy nuts, honey-balsamic vinaigrette
Romaine Salad
roasted tomatoes, herb crostini, pecorino romano cheese,
lemon-anchovy dressing

Baby Arugula Salad Radicchio, feta cheese, pine nuts, lemon vinaigrette


Entrees

Mushroom & Ricotta Tart
Asparagus, lemon, watercress, toasted hazelnuts

Beef Flank Steak Braciola
stuffed with prosciutto, aged provolone & pecorino cheeses, focaccia crumbs, roasted red potatoes, green beans, neopolitan ragú

Black Cod
Green beans, Israeli couscous, kalamata olives, cherry tomatoes

Roasted Chicken Breast
Green beans, chicken sausage & mushroom bread pudding, natural jus

Pan Roasted Salmon
Sautéed asparagus, watercress & orange salad, lemon vinaigrette, sauce gribiche

Paccheri Pasta al Forno
Spring peas, house made mozzarella, pecorino romano, tomato ragu

Lemon-Herb Ricotta Gnocchi
Rock shrimp, asparagus, pecorino romano, brown butter

Veal alla Milanese
Veal scaloppini, baby arugula, roasted red potatoes, pecorino romano, grilled lemon

Jumbo Lump Crab Cakes
roasted red potatoes, asparagus, roasted garlic aïoli

Petit Filets
two 4 oz. filets, roasted red potatoes, asparagus, lemon-herb butter

Sides

Asparagus Rosemary Roasted Red Potatoes
Green beans Israeli Couscous

Valentine's Day 2011

Valentine’s Day
Monday
February 14, 2011
Prix Fixe Menu
$59.99 per person
plus tax and gratuity


1st Course – Choice of One

Mixed Greens, sliced figs, goat cheese, soy nuts, honey balsamic vinaigrette

Roasted Garlic Soup, black truffle, parsley oil

Cured Salmon Carpaccio, blood orange, fennel, caper berries, sea salt, extra virgin olive oil

Braised Beef Arancini, roasted garlic cream sauce, ricotta salata

Chilled Lobster Salad, mache, blood orange, truffle vinaigrette

2rd Course – Choice of One

Lemon Roasted Salmon

braised tuscan kale, red lentils, salmon caviar, preserved lemon

Dijon-Herb Crusted Rack of Lamb

fingerling potatoes, roasted zucchini, lamb jus

Braised Beef Short Ribs

potato & parsnip puree, broccoli rabe, balsamic jus

Seafood Pasta

lobster, shrimp, clams, seafood tomato sauce

Jumbo Lump Crab Cakes

potato & parsnip puree Brussels sprouts

Petit Filet Mignon

two 4oz filets, potato & parsnip puree Brussels sprouts, lemon herb butter

Jumbo Lump Crab Cake & Petit Filet Mignon

potato & parsnip puree Brussels sprouts, lemon herb butter


3 rd Course – Choice of Dessert

Choice of Dessert, created by our in house pastry chef

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