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SHRIMP LIMONCELLO
ON A ROSEMARY “SPIEDINI” WITH CITRUS AND LIMONCELLO
OVER BROCCOLI RABE
CARAMELIZED SEA SCALLOPS
DRY BOAT DIVER SCALLOPS WITH TOMATO SALATA
AND ROASTED PEPPER OIL
Soup Course
SOUP DEL GIORNO
Salad Course
MIXED GREEN SALAD
MIXED 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
PAN ROASTED BABY CHICKEN
WRAPPED IN PANCETTA WITH ANISETTE, SAGE AND JUNIPER,
BRAISED ESCAROLE WITH CHILIES
PAN-SEARED DUCK BREAST
WITH A SWEET CHERRY GRAPPA SAUCE, VEGETABLE RISOTTO AND
SAUTÉED BABY SPINACH
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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