New Year’s Eve Menu
Four-Course Prix Fixe including prosecco or signature cocktail, 75
Available Saturday December 30 and Sunday December 31
Insalata Invernale Winter salad of endive, fennel, blood orange, green apple, pomegranate, and Gorgonzola in a Champagne-citrus vinaigrette, 10
Served with a glass of Prosecco Zonin NV, a Kir Blanc (prosecco and St. Germain elderberry liqueur), or Lampone (prosecco and Chambourd)
Bocconicini Misti Assorted bite-size hors d’oeuvres: crab arancino, pan-seared sea scallop with parsley and garlic, smoked salmon with capers, and stuffed mussel.
Primi e Secondi
Branzino in Acqua Pazza European sea bass topped with roasted tomatoes, Tuscan kale, shiitake mushrooms and grappa “crazy water.”
Cinghiale Layers of fresh pasta sheets enveloped in a wild boar ragù, béchamel and parmigiano,
Ravioli di Aragosta Jumbo lobster ravioli served in a Marsala-tomato cream sauce
Polenta ai Funghi Selvatici Creamy Parmigiano polenta topped with shiitake and portobello mushrooms in a rich porcini-Cognac sauce
Filetto Garibaldi Beef Wellington, Tuscan-style: filet mignon wrapped in puff pastry with a Marsala-chicken liver and wild mushroom pâté. Served with mixed vegetables
Risotto di Anatra Red wine risotto with rich duck confit, thyme, and shiitake mushrooms.
Costola di agnello alle Erbe A roasted lamb rack rubbed with herbed Parmigiano served with a Moscato pomegranate reduction and garlic mashed potatoes
Vostra Scelta You can choose anything from our dessert menu to conclude your meal.