Mother’s Day 2018

Appetizers – Antipasti

SALMONE PASTRAMI IN BELLAVISTA

Top quality dry Pastrami-rubbed smoked salmon over creamy horseradish coulis, topped

with diced hard-boiled eggs, red onion, capers, E.V. olive oil, and lemon    14

INSALATA DI POLPO ALLA GRIGLIA

Marinated grilled Portuguese octopus diced and tossed with arugula, cherry tomatoes,

finely chopped red onions, and garlic and drizzled with lemon infused E.V. olive oil      18

TIMBALLO CON VERDURE

Stacked layers of squash, zucchini, eggplant and artichoke with ricotta cheese,

served over a tomato coulis sauce with fresh parsley   12

BURRATA FRESCA CON PEPERONI ARROSTITI E ZUCCHINE GRIGLIATE

Fresh Burrata (handmade mozzarella stuffed with Stracciatella buttery cheese) served with

 tomatoes, roasted sweet marinated peppers, grilled zucchini & squash   14 /ADD PARMA PROSCIUTTO  8

Zuppa – Soup

ZUPPA DI PATATE E PORRO    9

Potato and leek soup with crispy pancetta

 Pasta

GNOCCHI SPINACI CON CREMA

Fresh house made spinach gnocchi pasta served in a cream

sauce with nutmeg, a touch of garlic and parsley     24

LINGUINE CON ASTICE SCAMPI AL PROSECCO E DRAGONCELLO

Sautéed fresh cold water whole Lobster (1 1/2lb) and domestic shrimp in olive oil, garlic,

 touch of hot pepper, Tarragon, Prosecco wine and butter sauce with Linguine pasta   45

LASAGNE CASARECCIA CON CINGHIALE E PORCINI

Homemade lasagna with wild boar ragout, sautéed spinach, Porcini mushroom,

ricotta, and fresh mozzarella, topped with a béchamel sauce    26

RAVIOLI AL NERO DI SEPPIA ALLA VENEZIANA

Homemade ravioli squid ink pasta with sautéed Shrimp, large Dry Scallops, and jumbo

  lump crab meat in olive oil, garlic, Italian parsley and white wine sauce   27

Pesci – Fish

 SEABASS CILENO CON ESCAROLA

 Caramelized Chilean Seabass over wilted Escarole lettuce, toasted pine nuts

and diced apricots, finished with a touch of Fici Vin Cotto and E.V. olive oil    32

CERNIA AL CARTOCCIO ALLA GENOVESE

Grouper filet broiled in parchment paper with fresh herbs, cherry tomatoes,

jumbo lump crabmeat, little neck clams, Kalamata olives, capers, olive oil and white wine   32

SOGLIOLA ALLA MUGNAIA (Whole Fish)

 Special ordered from Holland, fresh Dover Sole sautéed and oven finished,

filleted table side and served with lemon butter and caper sauce   55

PESCE SPADA ALLA ISOLANA

Harpoon caught Swordfish encrusted with bread crumbs and Pecorino Romano served over fresh

roasted cherry tomato & bell pepper sauce, with fresh herbs and basil   28

Carni – Meats

SCALOPPINE DI VITELLO CON SPINACI E POMODORI ARROSTO

 Veal scaloppini sauteed with garlic and white wine, served over sauteed

spinach and cherry tomatoes roasted in olive oil and garlic      28

COSTOLETTA DI VITELLO RIPIENA ALLA BOSCAIOLA

Grilled Veal chop (French cut all natural 16 oz.) stuffed with Prosciutto and fontina cheese,

topped with sautéed mushroom, garlic, rosemary and white wine reduction sauce    58

AGNELLO IN CROSTA DI PASTACCHIE CON FRUTTI DI BOSCO E PORTO

New Zealand baby lamb rack encrusted with pistachio crumble, baked and

topped with a port wine reduction sauce with fresh berries   35

FILETTO DI MANZO CON SALSA DI PATATE TARTUFATA E CREMA DI FUNGHI

Grilled prime beef tenderloin topped with sauteed wild mushrooms

served over an aromatic truffle potato puree   38

Dolci-Desserts

TORTA DI FORMAGGIO

House made ricotta cheesecake with vanilla bean, a touch of lemon zest in a graham cracker crust   9