New Year's Eve 2015

New Year’s Eve | Dinner Menu

As part of our Italian Tradition for good luck Complimentary LENTIL Soup to start

First Course (choice of one)

Beef Carpaccio

beef tenderloin | arugula | shaved parmigiano.

Truffle Mozzarella Burrata

house made mozzarella burrata | truffle | cherry amarena | olive oil | aged balsamic.

lobster bisque

lobster meat | thyme | saffron | cream.

Second Course (choice of one)

kale salad

Third Course (choice of one)

fiocchi (fee o  key)

purse-shaped pasta filled with fresh pears and four cheeses, robiola, ricotta

grana padana, and taleggio, served in our sweet gorgonzola dolce sauce.

seabass mezzaluna

fresh pasta half moon shape | seabass | creamy pesto sauce.

black Cod in acqua pazza al cartoccio

cherry tomatoes | parsley | garlic | white wine | olive oil.

hanger steak ponce

caramelized red onions | gorgonzola cheese.

pork tenderloin Niman Ranch

peach preserve | brown spicy mustard sauce.

beef wellington

puff pastry | mushrooms | thyme | prosciutto | brandy.

Fourth Course (choice of one)

torta della nonna | tiramisu | chocolate Anacapri | sorbetto

 

4-Courses Dinner a Champagne Toast / $75  per person plus, tax, and gratuity

New Year's Eve 2015

New Year’s Eve | Dinner Menu

As part of our Italian Tradition for good luck Complimentary LENTIL Soup to start

First Course (choice of one)

Beef Carpaccio

beef tenderloin | arugula | shaved parmigiano.

Truffle Mozzarella Burrata

house made mozzarella burrata | truffle | cherry amarena | olive oil | aged balsamic.

lobster bisque

lobster meat | thyme | saffron | cream.

Second Course (choice of one)

kale salad

Third Course (choice of one)

fiocchi (fee o  key)

purse-shaped pasta filled with fresh pears and four cheeses, robiola, ricotta

grana padana, and taleggio, served in our sweet gorgonzola dolce sauce.

seabass mezzaluna

fresh pasta half moon shape | seabass | creamy pesto sauce.

black Cod in acqua pazza al cartoccio

cherry tomatoes | parsley | garlic | white wine | olive oil.

hanger steak ponce

caramelized red onions | gorgonzola cheese.

pork tenderloin Niman Ranch

peach preserve | brown spicy mustard sauce.

beef wellington

puff pastry | mushrooms | thyme | prosciutto | brandy.

Fourth Course (choice of one)

torta della nonna | tiramisu | chocolate Anacapri | sorbetto

 

4-Courses Dinner a Champagne Toast / $75  per person plus, tax, and gratuity

The feast of the seven fish

First Course

Stuffed Calamari, Sicilian Style

Stuffed Squid with shrimp and crab meat cooked and served in tomato sauce.

Jumbo Shrimp Scampi Style

Served in a minced garlic, white wine, lemon juice and olive oil.

Crab Cake

Jumbo lump crabmeat

Oyster Rockefeller

East coast oyster baked with spinach.

Second Course

Octopus Citrus Salad

Grilled Octopus and served with orange, grapefruit, olive and fennel salad.

Third Course (choice of one)

Black Cod Livornese

Filet of  fresh Cod served in tomato sauce with kalamata olive, capers and garlic.

Seabass

Pan fried sea bass with beurre blanc.

Branzino Malafemmina

Sea Bass mediterranean, cooked in white wine, garlic broth, clams and mussels.

with side of

Spaghetti Neri alle Vongole

Squid ink spaghetti topped with manila clams white wine and garlic.

Fourth Course (choice of one)

Chocolate Anacapri

Tiramisu

4-Courses/$55. per person plus tax, and gratuity