P, I have some difficult choices tonight...what do you think? I know you will pick the crepe, whatelse?
Antipasti Please Choose One of the Following: Tartare di Manzo Filet mignon tartar seasoned with sea salt, Vidalia onion, lemon and cracked pepper, garnished with potato crisps and microgreens
Capesan...te al Forno Scallop in the shell with a brandy, lobster cream sauce covered with puff pastry and baked
Crespelle ai Funghi Homemade porcini crepe filled with grilled endive ricotta and pears, finished with a maytag cream and toasted walnuts
Croquette di Vitello Homemade ground veal croquette made with a mirepoix and black truffle over braised mustard greens, veal reduction
Primi Piatti Please Choose One of the Following: Ceppi al Ragu di Cinghiale Twists of pasta tossed in a wild boar ragu made with a mirepois, Barbaresco, fresh rosemary and tomato, finished with pecorino
Raviolo all’Aragosta Homemade lobster and parmigiano stuffed ravioli in a lobster cream
Risotto ai Funghi Carnaroli rice simmered with wild, porcini and morel mushrooms finished with parmigiano and white truffle oil
Secondi Piatti Please Choose One of the Following: Maschete di Vitello Veal cheek braised with Barolo, mirepoix and fresh sage, served with taleggio white polenta and asparagus finished with a Clementine marmelata
Petto D’Anatra Pan roasted breast of Mullard duck, amarena cherry reduction, served with fried cauliflower and a leek, sweet and Idaho potato fontina gratin
Scamponi Ripieni Giant prawn, crab and seabass stuffing, citrus and cranberry chutney served with a torte verde
Filetto di Manzo Filet mignon, mushroom duxelle and foie gras, wrapped in puff pastry, finished with a Barolo veal glace, served with a pommes duchesse and wilted spinach
Make today great!
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P, I have some difficult choices tonight...what do you think? I know you will pick the crepe, whatelse?
Antipasti Please Choose One of the Following: Tartare di Manzo Filet mignon tartar seasoned with sea salt, Vidalia onion, lemon and cracked pepper, garnished with potato crisps and microgreens
Capesan...te al Forno Scallop in the shell with a brandy, lobster cream sauce covered with puff pastry and baked
Crespelle ai Funghi Homemade porcini crepe filled with grilled endive ricotta and pears, finished with a maytag cream and toasted walnuts
Croquette di Vitello Homemade ground veal croquette made with a mirepoix and black truffle over braised mustard greens, veal reduction
Primi Piatti Please Choose One of the Following: Ceppi al Ragu di Cinghiale Twists of pasta tossed in a wild boar ragu made with a mirepois, Barbaresco, fresh rosemary and tomato, finished with pecorino
Raviolo all’Aragosta Homemade lobster and parmigiano stuffed ravioli in a lobster cream
Risotto ai Funghi Carnaroli rice simmered with wild, porcini and morel mushrooms finished with parmigiano and white truffle oil
Secondi Piatti Please Choose One of the Following: Maschete di Vitello Veal cheek braised with Barolo, mirepoix and fresh sage, served with taleggio white polenta and asparagus finished with a Clementine marmelata
Petto D’Anatra Pan roasted breast of Mullard duck, amarena cherry reduction, served with fried cauliflower and a leek, sweet and Idaho potato fontina gratin
Scamponi Ripieni Giant prawn, crab and seabass stuffing, citrus and cranberry chutney served with a torte verde
Filetto di Manzo Filet mignon, mushroom duxelle and foie gras, wrapped in puff pastry, finished with a Barolo veal glace, served with a pommes duchesse and wilted spinach
Capesan...te al Forno Scallop in the shell with a brandy, lobster cream sauce covered with puff pastry and baked
Raviolo all’Aragosta Homemade lobster and parmigiano stuffed ravioli in a lobster cream
Filetto di Manzo Filet mignon, mushroom duxelle and foie gras, wrapped in puff pastry, finished with a Barolo veal glace, served with a pommes duchesse and wilted spinach
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Capesan...te al Forno Scallop in the shell with a brandy, lobster cream sauce covered with puff pastry and baked
Raviolo all’Aragosta Homemade lobster and parmigiano stuffed ravioli in a lobster cream
Filetto di Manzo Filet mignon, mushroom duxelle and foie gras, wrapped in puff pastry, finished with a Barolo veal glace, served with a pommes duchesse and wilted spinach
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