Carpaccio al Modo di Harry’s Bar Paper-thin slices of raw filet mignon topped with Harry’s Bar dressing, parmiggiano reggiano and arugula in a citrus vinaigrette.
Insalata di Cocomero Cubes of seedless watermelon with fresh basil, Kalamata olives, and gorgonzola in a lemon vinaigrette.
Primi e Secondi
Penne alla Checca Penne, fresh basil leaves, heirloom tomatoes and handmade mozzarella, served at room temperature.
Costoletta alla Milanese A pork rib chop pounded thin, breaded and pan-fried. Topped with Equinox Farm baby arugula and tomatoes in a lemon-champagne vinaigrette.
Branzinone in Acqua Pazza Roasted line-caught Nantucket striped bass in “crazy water,” (fresh tomato and grappa glaze) over a bed of Swiss chard.
Controfiletto Fiorentino A grilled sirloin prepared in the Florentine way: dredged in olive oil and finished with rosemary-infused salt. Served with seasoned Tuscan fries.
Semifreddo al Cioccolato Bianco A light, airy ice cream (literally, “semi-cold”) flavored with white chocolate and toasted almonds and topped with a strawberry-basil coulis.