Menus for February 1st through February 27th
"Il piu lungo mese" the longest month
First course
Brodo di Cipolle- a rich and savory caramelized onion consommé with tender gorgonzola gnudi and garnished thin slices of prosciutto di parma
Pasta Course
Tagliatelle con ragu di piccione- delicate egg pasta ribbons in a deeply flavored ragu made of squab, red wine, foie gras, and a touch of sherry vinegar
Salad Course
Insalata di arance, sedano e oliva- a salad of heirloom oranges, thinly sliced celery, and oil cured olives
Main Course- choice of one of the following
Branzino al burida- crispy pan seared fillet of striped bass served over a luxurious stew of calamari, mussels, clams, prawns and fingerling potatoes flavored with saffron and fennel
or
Quaglie ai Funghi- a semi-boneless quail stuffed with wild mushrooms, aromatic vegetables and breadcrumbs and served with spaghetti squash and mushroom jus
or
Costolette di cervo- grilled venison rib chops marinated over night with herbs and spices served with a gratin of Belgium endive and a bittersweet sauce of reduced meat broth, dried cherries and cocoa
Dessert- choice of one of the following
Formaggi - a selection of domestic and import artisanal cheeses with house made condiments
or
Dolci - a choice from a selection of our favorite desserts, including the extravagant Torta di Cimabue,
a twist on the classic spumoni, a tropical fruit semifreddo and a decadent Valrhona chocolate torte
“Raccolta di Invernale” Winter’s Harvest
Vegetarian Menu
First course
Zuppa di zucca- a delicate puree of Dancing Roots Farm red kuri squash with radicchio, maitake mushrooms, apples and mint
Pasta Course
Pansotti- house made ravioli stuffed with ruby chard, fresh ricotta and gorgonzola served in a walnut pesto bianco and garnished with a red chard emulsion and winter herb oil
Salad Course
Terrina di verdure invernale- an elegant terrine of winter vegetables garnished with a puree of butterball potatoes, pickled mustard seeds and a salsify-beech mushroom salad
Main Course- choice of one of the following
Branzino al burida- crispy pan seared fillet of striped bass served over a luxurious stew of calamari, mussels, clams, and fingerling potatoes flavored with saffron and fennel
or
Lenticchie con funghi- a savory stew of braised beluga lentils with smoked cipolline onions, caramelized broccoli and wild mushrooms
Dessert- choice of one of the following
Formaggi - a selection of domestic and import artisanal cheeses with house made condiments
or
Dolci - a choice from a selection of our favorite desserts, including the extravagant Torta di Cimabue,
a twist on the classic spumoni, a tropical fruit semifreddo and a decadent Valrhona chocolate torte
Sixty dollars for either five course menu
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"Il piu lungo mese" the longest month
First course
Brodo di Cipolle- a rich and savory caramelized onion consommé with tender gorgonzola gnudi and garnished thin slices of prosciutto di parma
Pasta Course
Tagliatelle con ragu di piccione- delicate egg pasta ribbons in a deeply flavored ragu made of squab, red wine, foie gras, and a touch of sherry vinegar
Salad Course
Insalata di arance, sedano e oliva- a salad of heirloom oranges, thinly sliced celery, and oil cured olives
Main Course- choice of one of the following
Branzino al burida- crispy pan seared fillet of striped bass served over a luxurious stew of calamari, mussels, clams, prawns and fingerling potatoes flavored with saffron and fennel
or
Quaglie ai Funghi- a semi-boneless quail stuffed with wild mushrooms, aromatic vegetables and breadcrumbs and served with spaghetti squash and mushroom jus
or
Costolette di cervo- grilled venison rib chops marinated over night with herbs and spices served with a gratin of Belgium endive and a bittersweet sauce of reduced meat broth, dried cherries and cocoa
Dessert- choice of one of the following
Formaggi - a selection of domestic and import artisanal cheeses with house made condiments
or
Dolci - a choice from a selection of our favorite desserts, including the extravagant Torta di Cimabue,
a twist on the classic spumoni, a tropical fruit semifreddo and a decadent Valrhona chocolate torte
“Raccolta di Invernale” Winter’s Harvest
Vegetarian Menu
First course
Zuppa di zucca- a delicate puree of Dancing Roots Farm red kuri squash with radicchio, maitake mushrooms, apples and mint
Pasta Course
Pansotti- house made ravioli stuffed with ruby chard, fresh ricotta and gorgonzola served in a walnut pesto bianco and garnished with a red chard emulsion and winter herb oil
Salad Course
Terrina di verdure invernale- an elegant terrine of winter vegetables garnished with a puree of butterball potatoes, pickled mustard seeds and a salsify-beech mushroom salad
Main Course- choice of one of the following
Branzino al burida- crispy pan seared fillet of striped bass served over a luxurious stew of calamari, mussels, clams, and fingerling potatoes flavored with saffron and fennel
or
Lenticchie con funghi- a savory stew of braised beluga lentils with smoked cipolline onions, caramelized broccoli and wild mushrooms
Dessert- choice of one of the following
Formaggi - a selection of domestic and import artisanal cheeses with house made condiments
or
Dolci - a choice from a selection of our favorite desserts, including the extravagant Torta di Cimabue,
a twist on the classic spumoni, a tropical fruit semifreddo and a decadent Valrhona chocolate torte
Sixty dollars for either five course menu
- Skinny 2-13-2011 5:03 pm