La Cena di San Valentino

Transcription

1 La Cena di San Valentino February, 13, 14, 2016 Antipasti TONNO AL BALSAMICO E FRAGOLE Seared blue fin tuna served over a strawberry and barley salad, 20-year aged balsamic vinegar, olive oil and chives 18 CANNONCINI DI MOZZARELLA E S. DANIELE Fresh buffalo mozzarella DOP from Campania, wrapped with prosciutto San Daniele and served with an arugula salad 16 TERRINA DI FEGATO D OCA E FAGIANO Homemade foie gras terrine and pheasant confit with a Moscato wine reduction, accompanied with fig preserves and brioche bread 28 CAPESANTE CON MOUSSE DI RAPE ROSSE Pan seared sea diver scallops served with a red beets and potato mousse topped with Sevruga Caviar 22 FIORE DI POMODORI CON CUORE DI BURRATA Petal of skinless organic tomatoes drizzled with cold pressed olive oil fresh mint radicchio and imported Burrata cheese 18 TEMPURA DI GRANCHIO E ASPARAGI Crispy soft shell crab tempura and asparagus served with carrots and cardamom sauce OSTRICHE GRATINATE ALL ARANCIO Fresh East Coast oyster gratin with orange infused olive oil, fresh herbs, and peppered bread crumbs 18 (½ DOZEN) (1 DOZEN)

2 Insalate INSALATA PROFUMATA Arugula, Belgium endive, candied tomatoes, goat cheese, Sorrento orange infused olive oil INSALATA AMALFITANA Octopus, cuttlefish, shrimp, heirloom tomatoes, baby arugula, lemon dressing 16 Paste E Risotti FETTUCCINE AL TARTUFO E CREMA AL PARMIGGIANO Homemade infused fettuccine with winter black truffles served with creamy Parmesan sauce and Prosciutto di Parma MEZZELUNE AL FAGIANO Homemade large half-moon ravioli filled with pheasant confit, served with butter and sage, topped with black truffle shavings 29 RAVIOLI DI ROMEO Homemade ravioli stuffed with radicchio and ricotta cheese, served with fried artichoke and organic tomato fondue 28 AGNOLOTTI DI ZUCCA E FEGATO D OCA Homemade ravioli filled with butternut squash, ricotta cheese and sage, served with foie gras and a Ramandolo wine sauce SCIALIATELLI DI GIULIETTA ALL ARAGOSTA PICCANTE Homemade fresh Scialatelli pasta served with Maine lobster tail, and Nduja spicy sausage and cherry tomato sauce RISOTTO AL GAMBERO ROSSO E CAVIALE DI SALMONE Carnaroli rice simmered with lobster stock, topped with roasted Mediterranean Mazzancolle red prawns and salmon roe 30 TORTELLONI DI MANZO AI PORCINI Homemade tortelloni filled with braised beef short ribs and burrata cheese, served with a sautéed porcini mushrooms sauce CUORICINI TRICOLORI AL SUGO BIANCO DI VITELLO Imported Artisan heart shaped pasta infused with smoked paprika, spinach and saffron served with white veal ragout in aromatic herbs and Falanghina wine, aged ricotta cheese salata

3 Carne E Pesce CARRE D AGNELLO AL PISTACCHIO Oven roasted domestic rack of lamb encrusted with pistachio rosemary butter, served with truffles mashed potatoes, Porto wine and cherry reduction sauce 36 PORCHETTA DI SAN VALENTINO Oven roasted deboned Texas suckling pig, rolled with rosemary, sage, spices and fennel seed, served with scallops potatoes with onion confit and vegetables OSSOBUCO DI VITELLO CON RISOTTO AL TARTUFO Braised veal Ossobuco in the wood burning oven with aromatic herbs and red wine served with Pioppini mushroom risotto and black truffles shavings 42 FILETTO DI BRANZINO CANDITO AL LIMONE Mediterranean Sea bass filet candied with olive oil, lemon zest and fine herbs served with Riso Venere black organic rice and creamy spinach 34 SALMONE SELVAGGIO ALLE ERBE Pan seared wild Alaskan salmon filet served over sautéed Belgium endive and almonds, with blue mussels dill, tarragon and parsley pesto 29 DENTICE AI FRUTTI DI MARE AL CARTOCCIO Oven roasted Gulf red snapper fillet cooked in a cartouche of parchment paper with scallops, shrimp, clams, mussels, fresh grape tomatoes, EVOO, and lemon zest served with asparagus and potatoes 36 MEDAGLIONI DI MANZO ROSSINI Pan roasted Black Angus filet mignon medallion, served with a bitter sweet cherry sauce, fingerling potatoes and topped with foie gras paté 45

4 Dal Forno a Legna Specialties from our Wood Burning Oven BISTECCA ALLA FIORENTINA 30 oz. Hereford Porterhouse steak, grilled in the wood burning oven with rosemary, roasted garlic, roasted potatoes, vegetables, and a balsamic vinegar honey sauce 69 POLLO ALLA DIAVOLA Half organic chicken roasted in our wood-burning oven with aromatic herbs and peppers FRACOSTA 16 oz. Hereford New York Strip steak marinated in rosemary, garlic and black pepper and grilled in our wood-burning oven, served with roasted potatoes, vegetables, and balsamic vinegar honey sauce 40 SCAMPI AL FORNO Oven roasted langoustine scampi with lemon dressing, thyme and chives served over a baby spinach and almond salad 14 EACH BRANZINO AL SALE Imported Mediterranean Sea Bass encrusted in rock salt and cooked in the wood burning oven and served filleted at tableside (Serves 2 people) 90 ORATA AL SALE Sea Bream encrusted in rock salt and cooked in the wood burning oven and served filleted at tableside 40

5 I Dolci di Valentino Specialties from our Pastry Chef Cupido. TULIPANO CON MUSSE DI CIOCCOLATO E FRAGOLE Marbleized chocolate tulip filled with strawberry and dark chocolate mousse, almond Florentine raspberry sauce PANNA COTTA ALLA VANIGLIA CON GLASSA DI GUAVA Madagascar vanilla bean Panna Cotta topped with guava glaze and fresh passion fruit TIRAMISU AL CIOCCOLATO CROCCANTE Traditional espresso coffee and mascarpone cream Tiramisu topped with a crispy layer of dark chocolate CROSTATINA AL LIMONE MERINGATA Meyer lemon custard tart topped with Italian torched Meringue, chocolate dipped strawberry MORBIDI ABBRACCI DI CUPIDO A large chocolate and raspberry macaroon filled with vanilla Chantilly pastry cream, fresh raspberry and caramel sauce GIULIETTA E ROMEO ORE PICCOLE Combination of an assortment of Amalfi s macaroons, chocolate truffles and fresh strawberries dipped in chocolate 14