La Cena di San Silvestro December 31, 2015 Antipasti BACCALA MANTECATO ALLA VENEZIANA Whipped Norwegian salted cod baccala with olive oil and chives served over roasted polenta 18 TERRINA DI FEGATO D OCA AL MOSCATO Homemade foie gras terrine with Moscato wine reduction, accompanied by a pistachio brioche CAPESANTE CON MUSSE DI PATATE VIOLA E CAVIALE Pan seared sea diver scallops served with purple potato mousse topped with Sevruga Caviar 26 MOZZARELLA DOP E S. DANIELE Fresh buffalo mozzarella DOP from Campania, Italy served with prosciutto S. Daniele and a cherry tomatoes salad 18 SALMONE MARINATO AL GINEPRO Scottish salmon fillet marinated in juniper berry, sea salt and brown sugar served with shredded zucchini, carrots salad, salmon roe caviar topped with a pink pepper dressing 22 NAPOLEON DI GRANCHIO E ARAGOSTA Crispy homemade pastry layered with marinated lump crab meat and Maine lobster salad drizzled with orange olive oil, topped with basil gelatin 28 CARPACCIO DI RICCIOLA CON CRUDO DI TONNO Fresh Hawaiian Hamachi Carpaccio with spicy tuna tartar in orange dressing
22 Insalate INSALATA PROFUMATA Arugula, Belgium endive, candied tomatoes, goat cheese, Sorrento orange infused olive oil 14 INSALATA AMALFITANA Octopus, cuttlefish, shrimp, heirloom tomatoes, baby arugula, lemon dressing 16 Paste E Risotti TORTELLINI IN BRODO DI CAPPONE Homemade traditional tortellini filled with prosciutto di Parma and parmesan, served in a capon consommé 16 PANSOTTI AL FAGIANO Homemade half-moon large ravioli filled with pheasant comfit, served with a white truffle sauce CRESPELLE MAR TIRRENO E SPINACI Homemade crêpes stuffed with Mediterranean branzino, blue crab SCIALIATELLI CETARESI ALL ARAGOSTA Traditional Amalfi coast pasta served with Maine lobster tail and topped with a Manila clam sauce 35 RISOTTO GAMBERONI E ZUCCHINE Carnaroli rice simmered with lobster stock, zucchini, topped with Colossal Madagascar prawn 38 TORTELLONI DI MAGRO AI PORCINI Homemade Tortelloni filled with braised beef short ribs and burrata cheese, served with sautéed porcini
meat and sautéed spinach, served with a creamy saffron sauce AGNOLOTTI MANTOVANI E FEGATO D OCA Homemade ravioli filled with butternut squash, ricotta cheese and sage, served with mushrooms and a parmesan fondue FETTUCCINE AL SUGO BIANCO DI VITELLO Homemade fettuccine with a white ragout of veal cooked with aromatic herbs and Falanghina wine 26 foie gras and a Ramandolo wine sauce RISOTTO BURRATA E NERO CON OSSOBUCO AL TAURASI Carnaroli rice simmered in black truffles and burrata cheese served with Taurasi wine braised veal ossobuco 65 RISOTTO ALLA PARMIGIANA AL TARTUFO BIANCO PREGIATO Carnaroli rice simmered with organic chicken stock, creamed with butter and parmesan cheese and topped with Alba white truffle shavings MARKET PRICE Carne E Pesce PORCHETTA SAN SILVESTRO Whole deboned suckling pig slow roasted in the wood burning oven with aromatic herbs and spices, served FILETTO DI BRANZINO AL GAMBERO ROSSO Pan roasted Mediterranean sea bass with thyme and rosemary topped with
with potatoes and spring onions 34 a Sicilian red shrimp sauce 44 AGNELLO ARROSTITO AL FINOCCHIO Whole domestic lamb roasted in the wood burning oven with rosemary and fennel, served over riso Venere topped with a pioppini mushroom sauce 36 FILETTO DI MANZO ALLA CREMA DI TARTUFO Pan roasted Black Angus filet mignon, served with a creamy truffle sauce and fingerling potatoes 49 TONNO ALLE OLIVE E COLATURE DI ALICA Pan seared Bluefin tuna filet served over sautéed endive, with olive tapenade, anchovy sauce dressing, EVOO, tarragon and cherry vinegar 38 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 40
Dal Forno a Legna Specialties from our Wood Burning Oven BISTECCA ALLA FIORENTINA 30oz Hereford porterhouse steak, grilled in the wood burning oven with rosemary and roasted garlic 70 POLLO ALLA DIAVOLA Half organic chicken roasted in our wood burning oven with aromatic herbs and peppers 28 FRACOSTA Hereford rib eye steak marinated in rosemary, garlic and black pepper; grilled in our wood burning oven 40 SCAMPI OR MAZZANCOLLE AL FORNO Oven roasted langoustine scampi from Scotland or red shrimp from Sicily 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; filleted tableside (Serves a minimum of 2 people)
90 ORATA AL SALE Sea Bream encrusted in rock salt and cooked in the wood burning oven; filleted tableside (Serves one) 40