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SOUP DEL GIORNO
Salad Course
BABY GREEN SALAD
BABY GREENS, GRAPE TOMATOES AND RED ONIONS
IN A SWEET BALSAMIC VINAIGRETTE
Intermezzo
CHEF’S COMPLIMENTS
Main Course
CARAMELIZED CHILEAN SEA BASS
OVER SAUTÉED EGGPLANT WITH MINT SALSA VERDE, SWEET CORN
AND A 15 MINUTE QUAIL EGG
PRIME AGED FILET MIGNON
AGED PRIME FILET WITH ROASTED ASPARAGUS
AND HORSERADISH WHIPPED POTATOES
(SUPPLEMENT $15.00 PER ORDER )
OR
PETITE FILET MIGNON AND SPIEDINI OF SHRIMP LIMONCELLO
AGED PRIME FILET WITH ROASTED ASPARAGUS
AND HORSERADISH WHIPPED POTATOES
PAN ROASTED PORK TENDERLOIN
WITH CREAMY WHITE BEAN RAGU, CARAMELIZED ONIONS & APPLES,
SAUTÉED BROCCOLI RABE
PASTA HATS
ROASTED CAPON, CARMELIZED PECANS,
ROSEMARY GORGONZOLA CRÉME
OR
PAN ROASTED BABY CHICKEN
WRAPPED IN PANCETTA WITH ANISETTE, SAGE AND JUNIPER,
BRAISED ESCAROLE WITH CHILIES
Dessert Course
SAMPLING TRIO
WALNUT CAKE, FRESH BERRIES AND CHOCOLATE TORTE
INCLUDES COFFEE, TEA AND SODA
Excluded 20% Service Charge and 6% Sales Tax
$50.00 Per Hour for Private Bartender
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