May 16 May 25, 2014

Choice of One Appetizer

FioridiZucca
stuffed zucchini blossom with organic ricotta, bufala mozzarella & basil fried in EV olive oil
Roasted Beet Salad
roasted beets, frisee, goat cheese, toasted pistachio, orange-balsamic vinaigette
CrudoFilet Mignon Carpaccio*
with hazelnuts, hearts of palm, arugula, truffle-balsamic drizzle, parmesan shavings
JerusalemArtichoke
olive oil & herb poached artichokes, roasted garlic, lemon-mint dressing

Choice of One Entree
RouladeofVeal Tenderloin
bundles of veal tenderloin with Bel Paese cheese & prosciutto; wild mushrooms, veal demi-sauce;
served sauted spinach & truffle filled ravioli
Menagea Trois
sea scallops, langostino lobster, Chilean sea bass in a savory fresh tomato sauce,
caperberries & basil; served on house made squid ink linguine
FilettodiManzo al TartufoNero*
grilled filet mignon with Portobello mushrooms in a black truffle sauce
LemonScampi&LobsterRavioli
sauted butterfly prawns, lemon-caper sauce served with handmade Maine lobster ravioli

Choice of one Dessert
Flourless ChocolateCake
Tiramisu
Strawberry&Pistachio Gelato
$40PP

*Food code requires us to inform you that undercooked meats & seafood might increase your risk of foodborn illness