Dinner Menu

First Course Selections 

Lamb's tongue with celery, hearts of

fire, salsa verde and black Gaeta olive oil

Delicate Parmesan budino

topped with asparagus salad

Olive oil preserved swordfish with parsley

and almond pesto, candied Gaeta olives

and nasturtium leaves

House made goat's milk ricotta,

fresh sweet peas and peppered olive oil

House cured porchetta drizzled with veal

enhanced agrodolce sauce and capers

Spring greens and sweet Chioggia beets,

warm crusted Barilot cheese and toasted hazelnuts

'Zuppa di zucchine Amalfitana'

Second Course Selections

Ridged pasta with foie gras, scented
with black truffles and Marsala   

Sardinian saffron 'malloreddus'

tossed with rich duck ragu'

   

Asparagus tortelloni scented with black

truffles in an asparagus sauce

Lobster panzerotti in a spicy lobster brodo

with “Diavolicchio” 

Prosecco risotto with prawns,

caviar and Venetian style bay scallops

Rabbit filled agnolotti

with Taggiasca olives and prosciutto

 

Third Course Selections

Grilled Walu with fresh porcini,

house cured pancetta and favetta

Sturgeon, lightly smoked, over shredded

beef oxtail with a red wine drizzle

Pan seared scallops, corn fritters,

baby fennel and tarragon

Breast of Grimaud Farms duck with bing

cherry composta, orange lentils

and 'foie gras cherry bomb'

Seared lamb loin chops

with summer caponata  and cornmeal cake

Herb crusted veal loin topped with veal sausage, over farro with

Maitake mushrooms in a truffled Madeira sauce

Grilled short rib of American Kobe beef with baby squashes and horseradish essence

06/26/09